Fluffy Yogurt Cloud Cake

My grandmother kept yogurt in her kitchen not just for breakfast but for baking magic. One rainy afternoon she pulled out this cloud-like cake, explaining how the tang of Greek yogurt balances sweetness without any heavy butter. The way it puffed up in the oven felt like watching a secret unfold. Now its the only cake my sister requests for her birthday, every single year.

Last spring I made this for a book club meeting, barely dusting the top with powdered sugar before setting it on the counter. Within minutes everyone abandoned their discussion to circle around the cake, knives poised. Someone asked if it was from a fancy bakery, which might be the best compliment Ive ever received in my own kitchen.

Ingredients

• All-purpose flour: The structure builder, though you can swap half for whole wheat if you want nuttiness
• Granulated sugar: Sweetens without overpowering the yogurts gentle tang
• Baking powder: Essential for the lift, make sure its fresh
• Salt: Just a pinch wakes up all the other flavors
• Eggs, separated: The whites create the cloudlike fluffiness, yolks add richness
• Greek yogurt: Full-fat gives the best tenderness and subtle tang
• Vegetable oil: Keeps the cake moist longer than butter would
• Vanilla extract: Warm, comforting background note
• Lemon zest: Brightens everything, though orange zest works beautifully too

Instructions

Preheat your oven:

Set it to 325°F and line just the bottom of an 8-inch pan with parchment, leaving the sides bare to help the cake climb

Mix the dry team:

Whisk flour, sugar, baking powder, and salt in a medium bowl until well combined

Blend the wet ingredients:

Whisk egg yolks, yogurt, oil, vanilla, and zest until completely smooth

Combine gently:

Fold dry ingredients into the wet mixture, stopping as soon as you see the last streak of flour

Create the cloud:

Beat egg whites in a clean bowl until stiff peaks form, then fold one-third into the batter to lighten before adding the rest

Bake until golden:

Pour into your prepared pan and bake 35-40 minutes until the top springs back and a toothpick comes out clean

Cool with patience:

Let it rest 10 minutes in the pan before running a knife around the edge and turning it out

Save to Pinterest

My daughter now asks to help fold in the egg whites, her small hands moving with exaggerated care. Watching her face light up when the cake emerges golden and tall reminds me why I started cooking in the first place. Some recipes feed you, others connect you to something bigger.

Making It Your Own

Swap lemon zest for orange, or add a teaspoon of almond extract for a completely different personality. Sometimes I fold in fresh berries right at the end, letting them create their own juicy pockets throughout the crumb.

Serving Ideas

A dusting of powdered sugar makes it elegant, but a dollop of lightly sweetened whipped cream alongside takes it over the top. Fresh berries are never wrong here, their brightness playing perfectly against the yogurts tang.

Storage And Timing

This cake actually improves after a day, as the flavors settle and the texture becomes even more tender. Wrap it tightly and it will keep beautifully for three days, assuming it lasts that long.

• Bake it the day before serving for the best texture
• Bring to room temperature before serving for maximum fluffiness
• Freeze individual slices wrapped well for up to a month

Save to Pinterest

There is something profoundly satisfying about a cake that relies on simple ingredients transforming into something extraordinary. May your kitchen always smell of vanilla and warm sugar.

Recipe FAQs

→ Can I use regular yogurt instead of Greek yogurt?

While regular yogurt can work, Greek yogurt is recommended for its thicker consistency which helps create the cake's structure and moisture. If using regular yogurt, you may need to reduce other liquids slightly and increase baking time by 5-10 minutes.

→ Why do I need to separate the eggs?

Separating eggs allows you to beat the whites to stiff peaks, which creates the signature light and airy texture. Folding the whites into the batter gently preserves this airiness, resulting in the cloud-like quality the cake is known for.

→ How do I prevent the cake from collapsing?

Be careful not to overmix the batter after adding the egg whites, as this will deflate them. Fold gently until just combined, and avoid opening the oven door during baking. Let the cake cool completely in the pan before removing to maintain its structure.

→ Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Look for one with xanthan gum already included, or add 1/2 teaspoon separately. The baking time may need slight adjustment - check doneness at 35 minutes.

→ What's the best way to store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.