Easy Cloud Cake – Just 5 Ingredients!
, Updated May 22, 2025
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This easy Cloud Cake uses just five ingredients to create a light cake that’s delicious served with fresh berries or a simple dusting of powdered sugar. Naturally gluten-free since it contains no flour, lower in calories and absolutely delicious as a light treat!
I came across a recipe for cloud cake while scrolling through social media and I was immediately intrigued. A flourless cake that uses only four ingredients? Sign me up! I set out to make the cake immediately since I had all of the ingredients to hand and I was curious as to what it would taste like.
What’s a cloud cake?
A cloud cake takes its name from it’s light and airy texture. Since the cake contains no flour or raising agents, it relies on well-whisked egg whites to rise to its sweet heights. You will need a hand or stand mixer to whisk the eggs until they become light and, well, fluffy and cloud-like!
Cloud Cake Ingredients
We need just a handful of ingredients – only five! – to make this light cake.
- Large eggs: we need to separate our eggs into yolks and egg whites. This is easier to do if you use fridge-cold eggs however the egg whites whip up fluffier if they are at room temperature.
- Sweetened condensed milk: this is the secret ingredient to many a 3 and 4 ingredient cake recipes (like my Three Ingredient Banana Bread and Four Ingredient Fruit Cake).
- Greek yogurt: strained full-fat Greek yogurt (such as Fage) is ideal for this recipe. Do not use natural yogurt or any other substitutes as they contain too much liquid.
- Cornstarch (cornflour in the UK): a very small amount of cornstarch adds a bit of stability to the cake while still keeping gluten-free.
- Vanilla bean paste adds wonderful flavor and those tiny specks from the vanilla beans that I find so appealing! You can also use pure vanilla extract if preferred or lemon juice and zest instead of vanilla.
How To Make Yogurt Cloud Cake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Preheat the oven to 320°F (160°C). Lightly mist an 8 inch (20cm) springform pan with cake release and line the bottom and sides with baking paper. Cover the base of the tin with two layers of foil.
- Separate the eggs, placing the whites into a spotlessly clean mixing bowl and yolks into another. Make sure that no yolk (not even a tiny speck!) gets into the egg whites.
- Add condensed milk, yogurt and vanilla paste to the bowl with the yolks and stir well to combine. Sift the cornstarch into the bowl and stir it in.
- Use a hand mixer (or a stand mixer) to whisk the egg whites until they form peaks. You want stiff peaks but stop short of beating them for too long as they can become watery (see Lucy’s tip).
- Fold the egg whites into the bowl with the yolk mixture in 3 or 4 batches. Use a metal spoon or spatula to gently fold the egg whites into the batter, scraping all the way down to the bottom of the bowl to ensure the ingredients are combined well.
- Place the cake tin into a deep roasting tray and pour the batter into the pan. Carefully pour water into the tray until it comes just under halfway up the cake pan, making sure not to splash any into the batter.
- Bake for 45 minutes or until cake is risen and the top is golden. Turn the oven off, leaving the cake in it to cool down completely then chill in the refrigerator for 2 hours or even overnight.
- Dust with powdered sugar and top with sliced strawberries or other fruit. Slice, serve and enjoy!
Lucy’s Pro Tip
What happens if you beat egg whites for too long?
If egg whites are whisked for too long, the protein strands break down and can cause the egg whites to release moisture and lose their ability to hold on to air. This will make the cake dense and rubbery so avoid at all costs!
Recipe Notes and Tips
- Egg whites will stubbornly refuse to whip up into the airy cloud we require if the bowl is greasy or if any yolk gets into the whites. So for this reason, best use a glass or metal bowl as plastic can hold on to grease.
- Don’t fold the egg whites into the batter too vigorously – you want to keep as much air as possible so that the cake rises and doesn’t become dense.
- Drain the yogurt of any liquid before using. Fat-free yogurt will not work in this recipe so please don’t use it!
- Do not open the oven door during baking as it may cause the cake to deflate. If you must take a peek, towards the end of baking time only, make sure to open the oven door only a crack and shut it gently.
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Easy Cloud Cake – Just 5 Ingredients!
Video
Equipment
Ingredients
- 4 eggs large
- 1 cup (240g) Greek yogurt full fat
- 1 cup (240g) sweetened condensed milk
- 1 tsp vanilla bean paste
- 1 tbsp cornstarch (cornflour)
To serve (optional)
- 1 tbsp powdered sugar (icing sugar)
- 1 cup (200g) strawberries sliced
Instructions
- Preheat the oven to 320°F (160°C). Lightly mist an 8 inch (20cm) springform pan with cake release and line the bottom and sides with baking paper. Cover the base of the tin with two layers of foil as we will be cooking this cake in a water bath.
- Separate the eggs, placing the egg whites into a spotlessly clean mixing bowl and the yolks into another. Make sure that no egg yolk (not even a tiny speck!) gets into the egg whites as this will prevent them from whisking.4 eggs
- Add the sweetened condensed milk, yogurt and vanilla bean paste to the bowl with the yolks and stir thoroughly to combine. Sift the cornstarch into the bowl and stir it in.1 cup (240g) Greek yogurt, 1 cup (240g) sweetened condensed milk, 1 tsp vanilla bean paste
- Use a hand mixer (or a stand mixer) to whisk the egg whites until they form peaks. You want stiff peaks but stop short of beating them for too long as they can become watery (see Lucy’s tip).1 tbsp cornstarch
- Gradually fold the egg whites into the bowl with the yolk mixture. Use a metal spoon or spatula to gently fold the whisked egg whites into the batter, making sure to scrape all the way down to the bottom of the mixing bowl to ensure the ingredients are combined well. Don’t mix too vigorously – you want to keep as much air into the whisked eggs as possible so that the cake rises well.
- Place the cake tin into a deep roasting tray and pour the batter into the pan. Carefully pour water into the tray until it comes just under halfway up the cake pan, making sure not to splash any into the batter.
- Bake for 45 minutes or until the cake is well risen and the top is golden. Turn the oven off but leave the cake in it to cool down completely then chill in the refrigerator for 2 hours or even overnight until the cake is set.
- Dust with powdered sugar and top with sliced strawberries or other fruit. Slice, serve and enjoy!1 tbsp powdered sugar, 1 cup (200g) strawberries
Notes
- Egg whites will stubbornly refuse to whip up into the airy cloud we require if the bowl is greasy or if any yolk gets into the whites. For this reason it is best to use a glass or metal bowl as plastic containers can hold on to grease.
- Beat the egg whites until they just form stiff peaks but avoid beating them for too long. If the egg whites are whisked for too long the protein strands break down and can cause the egg whites to release moisture and lose their ability to hold on to air. This will make the cake dense and rubbery so avoid at all costs!
- Do not open the oven door during the baking as it may cause the cake to deflate. If you must take a look, towards the end of baking time only, make sure to open the oven door only a crack and shut it gently.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Your Cloud Cake recipe is so easy to make. I made it for a dessert and used mixed berries to finish it off, so delicious. I can’t wait to try so many of your enticing recipes. Thank you so much.
Thanks for your lovely comment Mickey
excellent