Ever wish you could have your cake and eat it light too? This Light & Fluffy Yogurt Cloud Cake might be the answer to your dessert dreams. It’s melt-in-your-mouth soft, lightly tangy, and subtly sweet kind of like a cheesecake crossed with a souffle, minus the fuss.
This cloud-like wonder feels like something you’d order at a fancy patisserie, but it’s incredibly simple to make at home. Whether you’re planning a brunch, baby shower, or just a Tuesday treat, this easy light and fluffy yogurt cloud cake is here to make your day softer and sweeter.
Why You’ll Love This Light and Fluffy Yogurt Cloud Cake
- It’s pillowy, airy, and light enough to float away
- Healthier than your average cake thanks to yogurt and fewer added fats
- Totally doable even for beginners it’s the best light and fluffy yogurt cloud cake for non-bakers
- Versatile and customizable: citrus zest, berries, or even a drizzle of honey fits right in
- Feels fancy, tastes like magic, but comes together with basic ingredients
If you’ve ever wanted to try a Japanese fluffy yogurt cake recipe or a modern yogurt souffle cake recipe, this is the perfect place to start.
Ingredients You’ll Need
No hard-to-pronounce ingredients or specialty flours here. This cake is as minimal as it is magical.
- Plain or Greek yogurt: Adds moisture and a touch of tang
- Eggs: The secret to the souffle-like texture whipped egg whites = fluff
- Cornstarch: Gives the cake structure without weight
- Lemon zest: Optional, but brightens the flavor beautifully
- Vanilla extract: For that warm, cozy aroma
- Sugar: Just enough to sweeten this isn’t your typical sugar bomb
- Salt: A tiny pinch to bring all the flavors to life
Full ingredient amounts and measurements are in the recipe card at the bottom.
How to Make the Light & Fluffy Yogurt Cloud Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 325°F and line an 8-inch round cake pan with parchment paper. Grease the sides lightly or use a springform pan if you want super easy removal.
Set up a water bath (bain marie) for baking this helps keep the texture soft and prevents cracking. Just place your cake pan in a larger dish and fill it halfway with hot water.
Step 2: Separate the Eggs
Separate 3 large eggs into whites and yolks. Be careful not to get any yolk into the whites you’ll be whipping these to soft peaks, and even a drop of fat can ruin the foam.
Step 3: Make the Base
In a bowl, mix the yogurt, egg yolks, vanilla, lemon zest, and sugar until smooth. Then sift in the cornstarch and mix until there are no lumps.
This creamy, custardy base is what gives that cloudlike texture once it bakes.
Step 4: Whip the Whites
Beat your egg whites in a clean, dry bowl with a pinch of salt until soft peaks form. Gently fold them into the yogurt mixture in three additions. The key is to go slow don’t deflate your fluff!
Step 5: Bake and Cool
Pour the batter into the prepared pan. Set it in the water bath and bake for 50–60 minutes, until the center is set and slightly jiggly.
Turn off the oven and let the cake sit inside with the door slightly open for 15 minutes. Then remove, cool completely, and chill in the fridge for at least 2 hours before serving.
Time and Nutrition Breakdown
Prep Time
- 15 minutes
Cook Time
- 1 hour
Chill Time
- 2 hours minimum
Total Time
- About 3 hours 15 minutes (hands-on time: 25 minutes)
Estimated Nutrition (Per Slice, serves 8)
- Calories: 130
- Protein: 6g
- Fat: 4g
- Carbs: 15g
- Sugar: 10g
Tips for the Best Yogurt Cloud Cake
- Don’t skip the water bath it keeps the cake ultra soft
- Room temperature eggs whip better, so let them sit out before you start
- Chill thoroughly before slicing for clean, sharp cuts
- Add citrus zest (lemon or orange) for a bright twist
- Serve with fresh berries or a dollop of whipped cream for a dessert that looks as good as it tastes
Want a more indulgent variation? Try the Light and Fluffy Yogurt Cloud Cake Cookist version that includes cream cheese or condensed milk for extra richness.
How to Serve and Store
This cake is best served cold, straight from the fridge, with a light dusting of powdered sugar or some berries on the side.
You can also top it with fruit compote, lemon curd, or even a honey drizzle for a stunning finish.
Storing
Store in the fridge for up to 3–4 days. It actually tastes better the next day once the flavors have settled. You can also freeze slices between parchment and thaw overnight in the fridge when ready to serve.
A Little Cloud Cake Story
The first time I made this, I was expecting a standard yogurt cake. But when I opened the oven and saw it had risen into a golden puff of joy, I literally gasped. I served it after Sunday brunch, and nobody believed I made it from scratch.
Now, it’s my go-to “impress without stress” dessert. Light, lovely, and just a little bit magical.
FAQs About Light & Fluffy Yogurt Cloud Cake
Can I make this cake with Greek yogurt?
Yes! Just make sure it’s full-fat and plain. Greek yogurt gives a denser texture, but still very creamy.
What’s the difference between this and Japanese cheesecake?
They’re super similar! This cake is a little lighter and uses no cream cheese perfect if you want that cloud-like texture without the richness.
Can I make this cake without cornstarch?
You can substitute arrowroot powder or potato starch. All-purpose flour also works in a pinch, but it won’t be as light.
Why do I need a water bath?
A water bath helps cook the cake gently and evenly. It prevents cracks and keeps the center from drying out.
Can I make this without separating the eggs?
Not recommended. Whipping the egg whites is key to achieving that signature fluff!
Is this cake good for kids?
Yes! It’s not overly sweet, and the texture is soft and smooth perfect for little ones.
Can I add fruit inside the batter?
You can, but it might weigh it down. If you want fruit, add it as a topping after it bakes and chills.
Is this cake gluten-free?
It can be! Just make sure your cornstarch is gluten-free and don’t substitute with regular flour.
Final Thoughts
Whether you’re new to baking or just love desserts that feel like eating a cloud, this Light & Fluffy Yogurt Cloud Cake is a must-try. It’s everything a cake should be gentle, light, and comforting. With the versatility to go from healthy snack to elegant dessert, it holds its own next to any Japanese fluffy yogurt cake recipe or viral yogurt souffle cake recipe.
Scroll down for the full recipe card and printable directions.
Light & Fluffy Yogurt Cloud Cake
Equipment
- Mixing bowls
- Electric mixer
- 8-inch cake pan
- Baking dish (for water bath)
Ingredients
Cake Base
- 1/2 cup plain Greek yogurt full-fat
- 3 large eggs separated
- 1/4 cup sugar
- 1/4 cup cornstarch sifted
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest optional
- 1/8 tsp salt for egg whites
Instructions
- Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- Separate the eggs. In one bowl, beat the egg yolks with yogurt, sugar, vanilla, and lemon zest until smooth.
- Sift in the cornstarch and mix until fully incorporated and lump-free.
- In a clean bowl, beat egg whites with salt until soft peaks form.
- Gently fold the egg whites into the yogurt mixture in three additions, taking care not to deflate the batter.
- Pour the batter into the prepared cake pan. Place it inside a larger pan filled halfway with hot water to create a water bath.
- Bake for 50–60 minutes until the top is lightly golden and the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cake cool inside for 15 minutes before removing.
- Cool completely, then refrigerate for at least 2 hours before serving.