Let’s be honest for a second—some days you just want a cake that feels like a hug. Not fancy. Not fussy. Just light, soft, and so good you sneak a second slice before anyone notices. That’s where this Cloud Cake Recipe comes in.
The first time I made this cake, I wasn’t even planning on baking. It was one of those afternoons where the kitchen was quiet, the fridge looked boring, and I needed something sweet. A few eggs, some sugar, and a little curiosity later… boom. The fluffiest cake I’d ever pulled out of my oven. No layers, no frosting drama, just pure cloud-like goodness.
This cake is popular for a reason. It’s airy, tender, and melts in your mouth. You know, the kind of cake that disappears fast at family gatherings. Kids love it. Adults love it. And yes—I’ve eaten it straight from the pan. No shame here.
Why Everyone Loves This Cloud Cake Recipe
There’s something special about a cake that feels light but still tastes rich. This Cloud Cake Recipe hits that sweet spot.
First, it’s simple. No wild techniques. No special tools. You don’t need to be a baking pro or own fancy mixers. If you’ve got a bowl, a whisk, and an oven, you’re good.
Second, the texture is unreal. Thanks to whipped eggs, milk, and a gentle mix, the cake bakes up soft and fluffy, almost like a sponge cake—but easier.
And third, it’s flexible. Serve it plain, dust it with powdered sugar, or pair it with berries and coffee. It fits breakfast, dessert, or that late-night snack moment when the house is finally quiet.
Honestly, it’s one of those recipes you’ll keep coming back to.
Ingredients for Cloud Cake (Simple Pantry Stuff)
Let’s talk ingredients. Nothing fancy here—just everyday items you probably already have sitting around.
- 4 large eggs
- 1 cup (200g) sugar
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) milk
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice or vinegar
- 1 pinch of salt
- Powdered sugar for topping (optional, but highly recommended)
That’s it. No butter, no cream cheese, no complicated extras. Simple ingredients doing really good work.
Step-by-Step Cloud Cake Recipe (Easy and Stress-Free)
Step 1: Prep Your Pan and Oven
Go ahead and preheat your oven to 350°F (175°C). Grease a round or square cake pan and line the bottom with parchment paper if you have it. If not, a good greasing job works too.
Trust me—this cake is soft, and you’ll want it to slide out easily.
Step 2: Whip the Eggs and Sugar
In a large bowl, crack the eggs and add the sugar. Now whisk like you mean it. You want the mixture to look pale and a bit fluffy. This step matters because it helps create that airy texture.
I usually whisk for about 3–4 minutes. My arm complains, but it’s worth it.
Step 3: Add the Wet Ingredients
Pour in the vegetable oil and milk. Add the vanilla extract and lemon juice (or vinegar). Mix gently until everything looks smooth.
The lemon juice doesn’t make the cake taste lemony—it just helps the texture. Little baking secret, you know?
Step 4: Mix the Dry Ingredients
In a separate bowl, combine the flour, baking powder, and salt. Give it a quick stir so everything spreads evenly.
Now slowly add the dry mix into the wet ingredients. Stir gently. Don’t overdo it. The batter should look smooth, light, and slightly thick.
If it looks too thin, that’s okay. This cake likes a softer batter.
Step 5: Bake Until Fluffy
Pour the batter into your prepared pan and tap it lightly on the counter to release air bubbles.
Bake for 35–40 minutes. The top should look golden, and a toothpick inserted in the center should come out clean.
Your kitchen will smell amazing at this point—fair warning.
Step 6: Cool and Serve
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. Once fully cool, dust with powdered sugar.
Slice, serve, and enjoy. Seriously, enjoy it.
What Makes This Cake So Light and Airy?
People always ask why this Cloud Cake Recipe feels so soft. It comes down to a few things.
Whipped eggs add air. Milk keeps the crumb tender. Oil adds moisture without heaviness. And baking powder gives it a gentle rise.
No butter means the cake stays light. No heavy frosting keeps it cloud-like. Everything works together without overpowering the texture.
It’s baking chemistry doing its thing—quietly and beautifully.
Serving Ideas That Just Work
This cake is great on its own, but let’s talk options.
- Serve with fresh berries and whipped cream
- Pair with coffee or tea for a cozy afternoon treat
- Add a light glaze if you’re feeling fancy
- Toast a slice lightly the next day (yes, really)
One time, I topped it with strawberries and a little honey, and it disappeared in minutes. Lesson learned—make two cakes if guests are coming.
Storage Tips (If You Have Leftovers)
If there’s any cake left—and that’s a big “if”—store it in an airtight container at room temperature for up to 2 days.
For longer storage, keep it in the fridge for up to 5 days. Just let it sit at room temp before serving so it softens again.
You can also freeze slices. Wrap them well and freeze for up to a month. Future-you will be very thankful.
Final Thoughts on This Cloud Cake Recipe
This Cloud Cake Recipe is one of those feel-good bakes. It’s easy, comforting, and perfect for everyday moments. No stress, no pressure—just a soft, fluffy cake that makes people smile.
If you’re new to baking, this is a great place to start. If you’ve baked for years, this one still hits the spot. It’s the kind of recipe that sticks around in your kitchen binder, slightly stained and very loved.
Go ahead, give it a try. And don’t be surprised if it becomes your go-to cake. Honestly… it probably will.
Leave a Reply