Introduction

Oh my goodness, friend, do you remember those cakes? The ones that weren’t heavy or overly rich, but just… light? Like biting into a sweet, delicate cloud? Maybe it was at a family gathering, a special occasion, or just a simple afternoon treat. This Heavenly Light Cloud Cake recipe is that cake. It’s the one that brings back those cozy memories, or creates brand new ones just like it. It’s unbelievably simple to make, surprisingly quick to come together, and the result is truly heavenly. Trust me, this is a recipe you’ll want to keep close!

Why You’ll Love This Recipe

This isn’t just another cake recipe; it’s a little bit of magic! Here’s why I think you’ll fall head over heels for this Cloud Cake:

Fast: No complicated steps or long chilling times here. You can have this cake mixed up and in the oven in no time!
Easy: If you can stir and gently fold, you can make this cake. It uses simple ingredients and straightforward techniques.
Giftable: A whole cake makes a wonderful gift for a friend or neighbor, or you can bake it in smaller loaf pans or even cupcake liners!
Crowd-pleasing: Its delicate, not-too-sweet flavor and incredibly light texture make it a hit with just about everyone, even those who say they don’t usually eat cake.

Ingredients

Gathering your ingredients is the first step to this dreamy cake. You likely have most of these on hand already!

Here’s what you’ll need:

4 Egg whites, refrigerated: Keeping them cold makes them easier to separate from the yolks cleanly. These are the secret to the “cloud” in this cake!
1/4 cup Unsalted butter: Make sure it’s softened to room temperature for easy creaming.
1/2 cup Whole milk: Gives the cake tenderness and moisture. Room temperature is best!
1 cup Cake flour: This is key for that super fine, light texture. It has a lower protein content than all-purpose flour.
1 cup Granulated sugar: Provides sweetness and helps tenderize the crumb.
1 cup Powdered sugar: This also adds sweetness but contributes to that melt-in-your-mouth texture.
2 tsp Baking powder: Our main leavening agent, working with the egg whites to give the cake lift.
1 tsp Pure vanilla extract: For that essential warm, sweet flavor that makes everything better.

How to Make It

Alright, let’s get baking! Making this Cloud Cake is a lovely process. Follow these steps and get ready for heavenly results.

First things first, preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan or a similar sized round pan. You can also line the bottom with parchment paper for extra easy removal.

In a medium bowl, whisk together the cake flour, granulated sugar, powdered sugar, and baking powder until they are well combined. Give it a good whisk to help distribute the baking powder evenly and lighten everything up a bit.

In a separate large bowl, cream the softened butter until it’s smooth and fluffy. You can use an electric mixer for this if you like, or just a good old wooden spoon and some elbow grease! Gradually beat in the whole milk and vanilla extract until everything is combined. Don’t worry if it looks a little separated at this point, it will come together.

Slowly add the dry ingredients to the wet ingredients, mixing on low speed or stirring gently just until just combined. Be careful not to overmix here! Overmixing develops gluten and can make your cake tough, and we want cloud-like lightness.

Now for the magic! In a clean bowl (super important that it’s clean and dry!), whip the cold egg whites until stiff peaks form. This means when you lift the whisk, the egg whites stand straight up. This takes a few minutes with an electric mixer. I like to start on low and gradually increase the speed.

Gently, oh so gently, fold about one-third of the whipped egg whites into the cake batter to lighten it. Then, add the remaining egg whites and fold them in using a spatula, cutting down through the middle and bringing the batter up and over. Keep folding just until no streaks of egg white remain. We want to keep all that lovely air you just whipped in!

Pour the batter into your prepared pan and smooth the top gently. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden and springs back when lightly touched.

Let the cake cool in the pan on a wire rack for about 10-15 minutes before carefully inverting it onto the rack to cool completely. Waiting is the hardest part, I know!

Substitutions & Additions

This cake is wonderful as is, but here are a few ways you can switch things up or add a little extra something:

Extracts: Swap vanilla for almond extract, lemon extract, or even a hint of coconut extract for a different flavor profile.
Zest: Add the zest of one lemon or orange to the wet ingredients for a burst of citrusy freshness.
Glaze: A simple powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice) poured over the cooled cake is lovely.
Berries: Serve slices with fresh berries and a dollop of whipped cream for an extra special treat.
Flour: While cake flour gives the best results, you can use all-purpose flour. The texture will be a little denser, but still delicious. Reduce the amount slightly, perhaps to 7/8 cup, or add a tablespoon of cornstarch to 1 cup AP flour and sift together for a DIY cake flour substitute.

Tips for Success

Even though this recipe is easy, a few little tips can make sure your Cloud Cake turns out perfectly airy every time:

Room Temperature Matters (mostly!): While the egg whites start cold for separating, letting your butter and milk come to room temperature helps them combine more smoothly.
Measure Flour Correctly: Don’t scoop the flour directly from the bag with your measuring cup. Spoon it lightly into the cup and level off the excess with a knife. This prevents packing the flour and adding too much.
Do NOT Overmix: I’ll say it again because it’s that important! Once you add the dry to the wet, mix only until combined. And when folding in the egg whites, be super gentle!
Clean Bowl for Egg Whites: Any trace of fat (from butter or egg yolk) in the bowl will prevent your egg whites from whipping up properly. Make sure your bowl and whisk are spotless and dry!
Check Your Oven: Ovens can be finicky! If you find cakes often take longer or shorter than expected, an oven thermometer is a great investment.

How to Store It

This cake is so light, it tends to disappear quickly! But if you happen to have leftovers, here’s how to keep it fresh:

Store the cooled cake in an airtight container at room temperature for up to 2-3 days. Because it’s so light and airy, it can dry out a bit faster than denser cakes.

For longer storage, you can wrap individual slices or the whole cake tightly in plastic wrap, then place in an airtight container or a freezer-safe bag. It will keep in the freezer for up to 1-2 months. Thaw at room temperature before serving.

FAQs

Here are a few common questions about this delightful cake:

Q: Why do I have to use cake flour? Can’t I use all-purpose?
A: Cake flour has a lower protein content, which results in a finer, lighter, and more tender crumb. While you can use all-purpose, the texture won’t be quite as delicate and “cloud-like.” If you must use AP, consider the DIY substitution tip mentioned above!

Q: Why only egg whites? What about the yolks?
A: Using only whipped egg whites is what gives this cake its signature incredibly light and airy structure – hence “Cloud Cake”! The yolks would add richness and color, but would also make the cake denser. Save those yolks for custard, ice cream, or a lovely Hollandaise sauce!

Q: Do I really need to sift the dry ingredients?
A: While the recipe doesn’t explicitly state sifting, doing so will help ensure the dry ingredients are lump-free and evenly distributed, incorporating more air and contributing to an even lighter texture. It’s a good habit for light cakes!

Enjoy making and sharing this beautiful, airy cake. It’s truly a little slice of heaven!

Easy Heavenly Light Cloud Cake

This cake is designed to be incredibly light and fluffy, like biting into a sweet cloud. It's surprisingly quick and easy to make, using simple ingredients and techniques. Perfect for special occasions or a simple treat, and adaptable with various flavor additions.

Print Recipe Pin Recipe

Cook Time 25

Equipment

Baking pan 8x8 inch square or similar size round pan
Wire rack
Medium bowl
Large bowl
Electric mixer (optional, can use wooden spoon/whisk)
Wooden spoon (optional, can use electric mixer)
Spatula
Whisk (optional, can use electric mixer)
toothpick
Parchment paper (optional, for lining pan)
Oven thermometer (optional)
Loaf pans (optional, for baking in smaller portions)
cupcake liners (optional, for baking in smaller portions)

Ingredients

4 Egg whites refrigerated
0.25 cup Unsalted butter softened to room temperature
0.5 cup Whole milk room temperature
1 cup Cake flour or DIY substitute (see notes)
1 cup Granulated sugar
1 cup Powdered sugar
2 tsp Baking powder
1 tsp Pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking pan or a similar sized round pan. You can also line the bottom with parchment paper for extra easy removal.
In a medium bowl, whisk together the cake flour, granulated sugar, powdered sugar, and baking powder until they are well combined. Give it a good whisk to help distribute the baking powder evenly and lighten everything up a bit.
In a separate large bowl, cream the softened butter until it's smooth and fluffy. You can use an electric mixer for this if you like, or just a good old wooden spoon and some elbow grease! Gradually beat in the whole milk and vanilla extract until everything is combined. Don's worry if it looks a little separated at this point, it will come together.
Slowly add the dry ingredients to the wet ingredients, mixing on low speed or stirring gently just until just combined. Be careful not to overmix here! Overmixing develops gluten and can make your cake tough, and we want cloud-like lightness.
Now for the magic! In a clean bowl (super important that it's clean and dry!), whip the cold egg whites until stiff peaks form. This means when you lift the whisk, the egg whites stand straight up. This takes a few minutes with an electric mixer. I like to start on low and gradually increase the speed.
Gently, oh so gently, fold about one-third of the whipped egg whites into the cake batter to lighten it. Then, add the remaining egg whites and fold them in using a spatula, cutting down through the middle and bringing the batter up and over. Keep folding just until no streaks of egg white remain. We want to keep all that lovely air you just whipped in!
Pour the batter into your prepared pan and smooth the top gently.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden and springs back when lightly touched.
Let the cake cool in the pan on a wire rack for about 10-15 minutes before carefully inverting it onto the rack to cool completely. Waiting is the hardest part, I know!

Notes

Room Temperature Matters (mostly!): While egg whites start cold for separating, letting butter and milk come to room temperature helps them combine smoothly.
Measure Flour Correctly: Spoon flour lightly into the cup and level off excess with a knife to avoid packing.
Do NOT Overmix: Mix dry into wet only until combined. Fold in egg whites very gently to keep lightness.
Clean Bowl for Egg Whites: Any trace of fat in the bowl prevents egg whites from whipping properly.
Check Your Oven: Use an oven thermometer if your oven is finicky.
Why use cake flour? It has lower protein for a finer, lighter crumb than all-purpose flour. If using AP, reduce slightly (7/8 cup) or add a tablespoon of cornstarch to 1 cup AP flour and sift.
Why only egg whites? They create the incredibly light, airy structure. Yolks add richness but make the cake denser.
Sifting dry ingredients is recommended to ensure lump-free, even distribution and incorporate air.
Storage: Store cooled cake in an airtight container at room temperature for 2-3 days. For longer storage, wrap tightly and freeze for 1-2 months. Thaw at room temperature.