I adore how this Light & Fluffy Yogurt Cloud Cake melts in the mouth with its airy, delicate sponge and subtly tangy yogurt flavor. It’s a no-fuss dessert that feels both elegant and comforting.

Light & Fluffy Yogurt Cloud Cake

Why You’ll Love This Recipe

I love this cake because it lives up to its “cloud” name—ultra light and soft, almost souffle-like in texture. The plain yogurt adds a gentle tang that balances the sweetness beautifully, making it refreshing and satisfying. Plus, it’s quick to whip up with minimal ingredients and fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

plain yogurt (about 1 cup)
all-purpose flour (about 1 cup)
granulated sugar (½ cup)
4 large eggs, separated
vegetable oil (¼ cup)
vanilla extract (1 teaspoon)
baking powder (1 teaspoon)
salt (¼ teaspoon)
cream of tartar (¼ teaspoon, optional)
Optional for serving: heavy whipping cream, powdered sugar, lemon zest, fresh berries

Directions

Preheat the oven to 350°F (175°C). Grease and line an 8‑inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk yogurt, oil, vanilla, egg yolks, and sugar until smooth.
Gradually stir in the dry ingredients until just combined—avoiding overmixing.
In a clean bowl, whisk the egg whites (with cream of tartar, if using) until stiff peaks form.
Gently fold the egg whites into the batter in two batches to keep the texture airy.
Pour the batter into the prepared pan and bake for 25–35 minutes, until golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Optional: whip cream with powdered sugar and vanilla to top the cake, and garnish with berries or lemon zest.

Servings and timing

Makes 1 cake (about 8 slices)
Prep time: 15–20 minutes
Bake time: 25–35 minutes
Total time: 40–55 minutes

Variations

I sometimes use Greek yogurt for a richer, creamier texture.
Adding lemon zest to the batter gives it a fresh citrusy note.
I like folding in fresh blueberries or mini chocolate chips before baking for extra fun.
For a gluten-free version, I replace the all-purpose flour with a cup-for-cup gluten-free flour blend.

Storage/reheating

I keep the leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate it if I’ve topped it with whipped cream. For longer storage, I slice and freeze it for up to 2 months. I let frozen slices thaw at room temperature before serving—no reheating needed, as it tastes best fresh or lightly chilled.

FAQs

What type of yogurt works best?

I usually go with plain yogurt or Greek yogurt. Greek yogurt gives a richer texture, while regular plain yogurt makes it lighter.

Can I make it without cream of tartar?

Yes, I often skip the cream of tartar. It just helps stabilize the egg whites but isn’t essential.

How can I tell when the cake is done?

I check if the top is golden and a toothpick inserted in the center comes out clean or with a few crumbs.

Can I use a different pan size?

Yes, though the baking time might change. A smaller or deeper pan may need more time, while a larger pan could bake faster.

Is frosting necessary?

Not at all. I love serving it plain or with a dusting of powdered sugar, but whipped cream or a light glaze works beautifully too.

Conclusion

This Light & Fluffy Yogurt Cloud Cake has become one of my favorite simple desserts. It’s soft, tangy, and versatile—easy to prepare and lovely to serve. Whether I’m keeping it simple or dressing it up with fruit and cream, it never fails to impress.