The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
cloud cake : Impossibly light, pillowy-soft, and kissed with a vanilla-kissed whipped cream frosting that melts on your tongue. This is the cloud cake you’ll make on repeat.
Table of Contents
Recipe at a Glance
| Name | Timing |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Total Time | 55 minutes + cooling |
| Servings | 8 slices |
| Scale | 1X · 2X · 3X |
| Category | Cake Recipes |
| Skill Level | Beginner-Friendly |
Why You’ll Love This Cloud Cake
This easy cloud cake recipe produces a bakery-worthy layer cake with a crumb so tender it practically dissolves the moment it hits your palate. The secret is a combination of cake flour, whipped egg whites, and full-fat buttermilk — three ingredients professional pastry chefs swear by. Whether you’re searching for a classic cloud cake or a showstopping chocolate cloud cake variation, this guide has you covered from batter to final slice.
Ingredients
Scale using 1X · 2X · 3X buttons above.
Cake Layers
- 2¼ cups (270 g) cake flour, sifted — not all-purpose; cake flour gives that tender, fine crumb
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup (113 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar, divided
- 3 large eggs, separated, room temperature — separating is key to the “cloud” lift
- 1 tsp pure vanilla extract
- 1 cup (240 ml) full-fat buttermilk, room temperature
Stabilized Whipped Cream Frosting
- 2 cups (480 ml) heavy whipping cream, cold
- ¼ cup (30 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1½ tsp unflavored gelatin + 2 tbsp cold water — stabilizes the frosting for clean slicing and layering
Filling (Optional but Recommended)
- ½ cup strawberry or raspberry jam, or lemon curd — adds a bright counterpoint to the sweet cream
Instructions
Step 1 : Prep & Dry Ingredients
Preheat your oven to 350°F (175°C). Grease two 8-inch round pans, line with parchment, then grease again. Sift together the cake flour, baking powder, baking soda, and salt into a medium bowl. Visual cue: the mixture should look uniformly pale and powdery with no lumps. Set aside.
Step 2 : Cream Butter and Build the Base
In a stand mixer fitted with the paddle attachment, beat butter and 1 cup (200 g) of the sugar on medium-high for 4–5 minutes. Visual cue: the mixture should be noticeably pale — nearly white — and very fluffy. Texture cue: it should feel light and airy when you rub it between your fingers, not greasy or dense. Add the egg yolks one at a time, beating 30 seconds between each, then mix in the vanilla.
Step 3 : Alternate Dry and Wet
Reduce mixer to low. Add the flour mixture in three additions, alternating with the buttermilk (start and end with flour). Texture cue: the batter should be thick but pourable — it will ribbon off a spatula in a slow, steady stream. Do not overmix; stop the moment the last streak of flour disappears.
Step 4 : Fold in Whipped Egg Whites
In a clean bowl, whip the egg whites with the remaining ½ cup (100 g) sugar to stiff, glossy peaks. Visual cue: peaks should hold their shape when the whisk is lifted, with a smooth sheen — not dry or clumpy. Fold one-third of the whites into the batter to lighten it, then gently fold in the remaining two-thirds in two additions. Texture cue: the finished batter should look airy, pale, and pillowy.
Step 5 : Bake
Divide the batter evenly between the prepared pans. Bake 28–32 minutes. Doneness cue: the tops should spring back when lightly pressed in the center, edges will have pulled slightly away from the pan sides, and a toothpick inserted in the center comes out clean with just a few moist crumbs. Cool in pans 10 minutes, then turn onto wire racks to cool completely before frosting.
Step 6 : Make Frosting & Assemble
Bloom the gelatin in cold water for 5 minutes, then microwave 5–8 seconds until just melted. Cool to room temperature. Whip cream, powdered sugar, and vanilla to soft peaks, then slowly drizzle in the cooled gelatin while whipping to stiff peaks. Visual cue: the frosting holds a clean peak and doesn’t slump. Place one cake layer on your stand, spread filling if using, then a generous layer of frosting. Top with second layer, frost the top and sides, and refrigerate 30 minutes before slicing.
Professional Baking Tips
1. Room temperature everything. Cold butter or eggs won’t emulsify properly, leading to a dense, uneven crumb. Pull dairy and eggs out at least 1 hour ahead.
2. Don’t skip the cake flour. All-purpose flour has too much protein and will make the crumb chewy. Cake flour’s lower protein content is what makes this cloud cake earn its name.
3. Fold, don’t stir. After adding the egg whites, use a wide silicone spatula and a deliberate under-and-over motion. Overmixing deflates the air you just spent time building — and that air is your lift.
4. Chocolate cloud cake variation. Replace ¼ cup of the cake flour with ¼ cup Dutch-process cocoa powder and add an extra tablespoon of buttermilk. You’ll get a deeply flavored, equally fluffy chocolate cloud cake with the same tender crumb.
5. Stabilize the frosting. The gelatin step isn’t optional for a layer cake. Without it, whipped cream frosting weeps within a few hours. Stabilized, it holds beautifully for up to 48 hours in the refrigerator.
Nutrition Per Serving (1 of 8 slices, with frosting)
| Nutrient | Amount |
|---|---|
| Calories | 485 kcal |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 58 g |
| Sugars | 38 g |
| Protein | 6 g |
| Sodium | 280 mg |
Nutrition is an estimate and will vary with filling choice and portion size.
Why This Is a Bakery-Style Cake
Most home recipes use the all-in-one mixing method, which is fast but sacrifices texture. This easy cloud cake recipe uses the creaming + egg white lift technique found in professional pastry kitchens. The result is a crumb that’s tender without being wet, structured without being dense, and sweet without being cloying — exactly what you’d expect from a $7 slice at a real bakery. The stabilized whipped cream frosting gives it that clean, professional look without the heaviness of buttercream.
OTHER RECIPES :
- The Best Peach Cobbler Recipe with Cake Mix So Easy So Delicious!
- Beginners guide to making cake mix donuts step by step
cloud cake FAQS
1. What is a cloud cake?
A cloud cake is any cake engineered for an exceptionally light, airy crumb , typically achieved through whipped egg whites, cake flour, and careful folding technique.
2. Can I make this as a chocolate cloud cake?
Yes. Swap ¼ cup of cake flour for Dutch-process cocoa and increase buttermilk by 1 tablespoon. The chocolate version is just as fluffy and tender.
3. Can I use all-purpose flour instead of cake flour?
You can substitute with a mix of ¾ cup all-purpose flour + 2 tablespoons cornstarch per cup of cake flour. The result is slightly less tender but still very good.
4. Why did my cake sink in the middle?
The most common cause is underbaking or opening the oven door too early. Trust the toothpick test and the spring-back test before pulling the pans.
5. How do I know when the egg whites are stiff enough?
Turn the whisk upside down , the peak should stand straight up with just a slight curl at the very tip. If it flops over, keep whipping.
6. Can I make this cake ahead of time?
The layers can be baked up to 2 days ahead, wrapped tightly in plastic, and refrigerated. Frost within 24 hours of serving.
7. How long does cloud cake keep?
Frosted and refrigerated, this cake keeps well for up to 3 days. Cover the cut edges with plastic wrap to prevent drying.
8. Can I freeze cloud cake?
Yes , freeze unfrosted layers individually, wrapped in plastic and then foil, for up to 2 months. Thaw overnight in the refrigerator before frosting.
9. What filling works best with this easy cloud cake recipe?
Raspberry jam, fresh strawberries and cream, or lemon curd all complement the light crumb beautifully without weighing it down.
10. Can I make cupcakes from this recipe?
Absolutely. Fill cupcake liners ⅔ full and bake at 350°F for 16–18 minutes. This recipe yields approximately 18–20 standard cupcakes.FAQ
Cloud Cake Recipe: Light, Airy, and Melt-in-Your-Mouth
Course: Cake, DessertCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
25
minutesCooking time
30
minutesCalories
485
kcalIngredients
- Cake Layers
2¼ cups (270 g) cake flour, sifted — not all-purpose; cake flour gives that tender, fine crumb
2 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup (113 g) unsalted butter, room temperature
1½ cups (300 g) granulated sugar, divided
3 large eggs, separated, room temperature — separating is key to the “cloud” lift
1 tsp pure vanilla extract
1 cup (240 ml) full-fat buttermilk, room temperature
- Stabilized Whipped Cream Frosting
2 cups (480 ml) heavy whipping cream, cold
¼ cup (30 g) powdered sugar, sifted
1 tsp vanilla extract
1½ tsp unflavored gelatin + 2 tbsp cold water — stabilizes the frosting for clean slicing and layering
- Filling (Optional but Recommended)
½ cup strawberry or raspberry jam, or lemon curd — adds a bright counterpoint to the sweet cream
Directions
- Step 1 : Prep & Dry Ingredients
Preheat your oven to 350°F (175°C). Grease two 8-inch round pans, line with parchment, then grease again. Sift together the cake flour, baking powder, baking soda, and salt into a medium bowl. Visual cue: the mixture should look uniformly pale and powdery with no lumps. Set aside. - Step 2 : Cream Butter and Build the Base
In a stand mixer fitted with the paddle attachment, beat butter and 1 cup (200 g) of the sugar on medium-high for 4–5 minutes. Visual cue: the mixture should be noticeably pale — nearly white — and very fluffy. Texture cue: it should feel light and airy when you rub it between your fingers, not greasy or dense. Add the egg yolks one at a time, beating 30 seconds between each, then mix in the vanilla. - Step 3 : Alternate Dry and Wet
Reduce mixer to low. Add the flour mixture in three additions, alternating with the buttermilk (start and end with flour). Texture cue: the batter should be thick but pourable — it will ribbon off a spatula in a slow, steady stream. Do not overmix; stop the moment the last streak of flour disappears. - Step 4 : Fold in Whipped Egg Whites
In a clean bowl, whip the egg whites with the remaining ½ cup (100 g) sugar to stiff, glossy peaks. Visual cue: peaks should hold their shape when the whisk is lifted, with a smooth sheen — not dry or clumpy. Fold one-third of the whites into the batter to lighten it, then gently fold in the remaining two-thirds in two additions. Texture cue: the finished batter should look airy, pale, and pillowy. - Step 5 : Bake
Divide the batter evenly between the prepared pans. Bake 28–32 minutes. Doneness cue: the tops should spring back when lightly pressed in the center, edges will have pulled slightly away from the pan sides, and a toothpick inserted in the center comes out clean with just a few moist crumbs. Cool in pans 10 minutes, then turn onto wire racks to cool completely before frosting. - Step 6 : Make Frosting & Assemble
Bloom the gelatin in cold water for 5 minutes, then microwave 5–8 seconds until just melted. Cool to room temperature. Whip cream, powdered sugar, and vanilla to soft peaks, then slowly drizzle in the cooled gelatin while whipping to stiff peaks. Visual cue: the frosting holds a clean peak and doesn’t slump. Place one cake layer on your stand, spread filling if using, then a generous layer of frosting. Top with second layer, frost the top and sides, and refrigerate 30 minutes before slicing.
Notes
- 1. Room temperature everything. Cold butter or eggs won’t emulsify properly, leading to a dense, uneven crumb. Pull dairy and eggs out at least 1 hour ahead.
- 2. Don’t skip the cake flour. All-purpose flour has too much protein and will make the crumb chewy. Cake flour’s lower protein content is what makes this cloud cake earn its name.
- 3. Fold, don’t stir. After adding the egg whites, use a wide silicone spatula and a deliberate under-and-over motion. Overmixing deflates the air you just spent time building — and that air is your lift.
- 4. Chocolate cloud cake variation. Replace ¼ cup of the cake flour with ¼ cup Dutch-process cocoa powder and add an extra tablespoon of buttermilk. You’ll get a deeply flavored, equally fluffy chocolate cloud cake with the same tender crumb.
- 5. Stabilize the frosting. The gelatin step isn’t optional for a layer cake. Without it, whipped cream frosting weeps within a few hours. Stabilized, it holds beautifully for up to 48 hours in the refrigerator.
