Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Light & Fluffy Yogurt Cloud Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light & Fluffy Yogurt Cloud Cake is a dreamy dessert combining the tanginess of Greek yogurt with a soft, airy sponge cake texture. Topped with a creamy whipped topping, this cake is light, refreshing, and full of flavor, making it a perfect treat for any occasion.

  • Total Time: 45-50 minutes
  • Yield: 8 servings

Ingredients

1 cup plain yogurt (preferably Greek yogurt)

1 cup all-purpose flour

1/2 cup granulated sugar

4 large eggs, separated

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cream of tartar (optional)

For the whipped topping: 1/2 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, or lightly grease and flour the pan.
  2. Mix the wet ingredients: In a large bowl, whisk together the yogurt, vegetable oil, vanilla extract, and egg yolks until smooth and well combined.
  3. Sift the dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, and cream of tartar (if using). Add the dry ingredients to the wet mixture and mix until smooth.
  4. Beat the egg whites: In another bowl, use an electric mixer to beat the egg whites until stiff peaks form. This may take a few minutes. You should be able to hold the bowl upside down without the egg whites falling out.
  5. Fold the egg whites into the batter: Gently fold the beaten egg whites into the batter in small increments. Be careful not to deflate the egg whites—fold until just combined, keeping the batter light and airy.
  6. Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  7. Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Prepare the whipped cream: In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form.
  9. Top the cake: Once the cake is fully cooled, spread the whipped topping over the cake, smoothing it out with a spatula.
  10. Serve: Slice the cake and serve immediately, or refrigerate for a couple of hours for the topping to set and the flavors to meld.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 2-3 days. It’s best enjoyed within a day or two, as the whipped topping may soften over time.

For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.

Feel free to add a fruit topping like fresh berries or citrus zest to enhance the flavor.

If you don’t have cream of tartar, it’s optional but helps stabilize the egg whites for a fluffier texture.

This cake is best served chilled or at room temperature, but if you prefer a slightly warm version, microwave individual slices for 10-15 seconds.

  • Author: Madelynn
  • Prep Time: 15-20 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 14g
  • Sodium: 75mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg