Cloud Cake is a dessert that practically melts in your mouth, with a texture so light and airy, it’s like biting into a sweet, fluffy cloud.
It’s the perfect treat for those craving something indulgent but without the heaviness of traditional cakes. This recipe has become a favorite among dessert lovers for its simple elegance and effortless appeal.
I discovered Cloud Cake at a summer gathering when I wanted a dessert that wasn’t too rich. It was a total hit—gorgeous to look at and even better to taste!
The whipped egg whites give it that dreamy, soft texture, while the subtle vanilla and citrus flavors make it the ideal gluten-free option.
Whether it’s for a special occasion or a casual afternoon treat, this cake fits perfectly into any season, especially when lighter dishes are in the spotlight.
Why I Love This Recipe?
- A Great Way to Impress: It looks way more complicated than it actually is, which makes it my go-to when I want to impress without stressing.
- Light as Air: Every bite of this cake is like eating a cloud—so soft and fluffy, it practically floats.
- Surprisingly Simple: You’d never guess a cake this impressive could be made with just a handful of ingredients!
- Gluten-Free without the Fuss: For those who are gluten-sensitive, this is a dessert you’ll love that doesn’t require any specialty flours.
- Perfect for Any Occasion: Whether it’s a fancy dinner or a casual get-together, this cake fits right in and always wows guests.
Try More Cake Recipes
Cloud Cake Recipe
This unique chocolate cloud cake is both light and decadent at the same time and the cake melts in your mouth as you eat it.
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Calories: 266kcal
Servings: 10
Equipment
- Mixing Bowl
- Hand Mixer
- Cake Pans
- Cooling Rack
- Measuring Cups
- Oven
Ingredients
- 6 large eggs 4 separated
- 1/3 cup 63 g granulated white sugar
- 1 1/2 cups 9 oz/255 g semisweet chocolate chips
- 1/2 cup 113 g unsalted butter softened
Instructions
- Preheat oven to 350°F. Grease & line 8″ round pan.
- Separate 4 egg whites. Mix yolks, 2 eggs, & sugar.
- Melt chocolate & butter. Mix with yolks.
- Beat egg whites until stiff.
- Gently fold whites into chocolate.
- Bake 40 mins. Cool before serving.
Notes
- For whipped cream frosting: Use 1 cup cold heavy cream and 3 tbsp sugar. Beat until soft peaks form.
- Add dollops of whipped cream to the center of cooled cake.
- This recipe is adapted from Richard Sax’s chocolate cloud cake.
- Estimated nutrition doesn’t include optional whipped cream frosting.
- All measurements are in US standard units.
Nutrition
Calories: 266kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Sodium: 43mg | Fiber: 2g | Sugar: 18g
Tips Which Might Be Helpful!
- Choose high-quality ingredients: The flavor of your cake depends on the quality of your ingredients. Opt for good-quality chopped chocolate and premium vanilla extract for the best results. Brands like Guittard and Ghirardelli are excellent choices for chocolate, and Rodelle offers a fantastic vanilla extract.
- Carefully separate the eggs: Achieving a perfect meringue requires separating the egg whites from the yolks with precision. Ensure no yolks sneak into the whites, as even a small amount can affect the texture of the cake. Additionally, wipe down the mixing bowl and whisk with vinegar or lemon juice to remove any grease or fat, ensuring optimal egg white whipping.
- Avoid overmixing the batter: Achieving the ideal texture of the cake may take some practice. To allow the cake to rise and then fall into itself beautifully, fold the ingredients together gently. Be cautious not to overmix; aim to eliminate any streaks of melted chocolate or egg whites without over-stirring. Remember, less is more to maintain the fluffy texture.
- Do not overbake: Overbaking can result in a dry and crumbly cake. Watch for visual cues to determine when the cake is done. It should be puffed on top with a smooth, matte finish, and the edges will begin to pull away from the sides of the pan. For a moist and fudgy cake, it’s better to slightly underbake than to overdo it.