Light Cloud Cake

Light cloud cake first came into my life when I needed something delicate and elegant for a springtime tea with friends. I didn’t want anything too sweet or heavy, so I began playing around with a soft vanilla sponge and the fluffiest whipped cream I could make. When I finally got the balance just right, I knew this cake had earned its dreamy name. One bite in, and it felt like tasting a piece of a cloud—soft, airy, and absolutely lovely.

Now I make it any time I want to impress without overwhelming. It’s the perfect dessert for bridal showers, birthdays, or a weekend treat that feels fancy with minimal effort. Topped with a dusting of powdered sugar, this cake is as beautiful as it is delicious—and it always disappears fast!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Creates the light structure for the sponge
• Baking powder – Helps the sponge rise and stay airy
• Salt – Just a pinch to balance the sweetness
• Granulated sugar – Sweetens the cake layers and keeps them tender
• Eggs – Add richness, volume, and help with the fluffy texture
• Milk – Makes the sponge moist and delicate
• Vanilla extract – Brings out a soft, fragrant flavor in both the cake and the cream
• Heavy cream – Whipped to soft peaks for that dreamy topping and filling
• Powdered sugar – Lightly sweetens the whipped cream and adds a decorative finish

Tools You’ll Need

• Mixing bowls – For combining dry and wet ingredients separately
• Electric mixer – Essential for whipping eggs and cream to the perfect consistency
• Spatula – Ideal for gently folding and spreading the batter and cream
• Muffin pan or cake rings – Helps shape the individual cloud cakes
• Oven – For baking the sponge to golden perfection
• Wire rack – Cools the cakes evenly without sogginess
• Sifter – For dusting powdered sugar delicately on top

Instructions

Step 1: Preheat and prep

I begin by preheating the oven to 350°F and greasing a muffin pan or individual cake molds. I lightly dust them with flour to prevent sticking.

Step 2: Mix the dry ingredients

In a bowl, I whisk together flour, baking powder, and salt. This ensures the leavening is evenly distributed.

Step 3: Whip the eggs and sugar

In another bowl, I beat the eggs and sugar with an electric mixer until pale, thick, and fluffy—this step is key for that airy texture.

Step 4: Combine and fold

I gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Then I stir in the milk and vanilla just until smooth.

Step 5: Bake the sponge

I pour the batter into the molds and bake for 15–18 minutes or until a toothpick comes out clean. I let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Step 6: Whip the cream

While the cakes cool, I whip the heavy cream, powdered sugar, and a splash of vanilla extract until soft peaks form.

Step 7: Assemble

Once cooled, I slice each mini cake in half. I pipe or spoon the whipped cream onto the bottom half, then gently place the top layer back on and add more cream on top.

Step 8: Dust and serve

I finish each cloud cake with a light dusting of powdered sugar for that dreamy, cloud-like appearance.

Tips

I always make sure to whip the eggs until they’re really light and airy—it’s what gives these cakes their cloud-like texture. For extra flavor, I sometimes add a hint of lemon zest to the cream. If you’re making these ahead, keep the cakes and cream separate until ready to serve so everything stays fresh and fluffy.

Ways to Serve

I love presenting these light cloud cakes on a pretty platter with fresh berries on the side. They’re also wonderful paired with a cup of tea or a glass of sparkling lemonade. For a fun twist, you can tint the whipped cream with a touch of food coloring or fill the center with fruit compote.

Frequently Asked Questions

Can I make Light Cloud Cake in advance?

Yes, I bake the sponge ahead of time and store it in an airtight container. I whip and assemble the cream just before serving.

Can I use store-bought whipped cream for Light Cloud Cake?

You can, but I find freshly whipped cream tastes lighter and more luxurious.

Can I freeze Light Cloud Cake?

I don’t recommend freezing it fully assembled, but the cake layers alone can be frozen and thawed when needed.

See You in the Kitchen

I hope you try this light cloud cake and fall in love with its soft texture and dreamy cream just like I did! It’s simple, elegant, and so fun to make. If you end up sharing it with friends, don’t be surprised when they ask for the recipe.

Happy Cooking!

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