Best Light & Fluffy Yogurt Cloud Cake Recipe

There’s something magical about a cake that feels like a whisper of sweetness on your tongue—light as air, yet rich with flavor. That’s exactly what this Yogurt Cloud Cake is: a dreamy, tender bite that melts away like morning mist. I first fell in love with this kind of cake during a lazy Sunday brunch at a tiny Parisian patisserie, where the baker swore by the magic of yogurt to create the fluffiest texture imaginable. Now, it’s my go-anywhere, please-anyone dessert—equally perfect for birthdays, picnics, or just because.

Ingredients You’ll Need

Gather these simple ingredients, and let’s make some cloud-like magic:

• 1 ½ cups all-purpose flour – The foundation of our cake. For extra lightness, sift it twice!
• 1 cup plain Greek yogurt – Full-fat works best for richness, but low-fat will still give you that tender crumb.
• 3 large eggs – Room temperature, please! They’ll whip up fluffier.
• ¾ cup granulated sugar – Just enough sweetness to let the yogurt shine.
• ½ cup vegetable oil – Keeps the cake moist without weighing it down.
• 1 tsp vanilla extract – A warm hug for your batter.
• 2 tsp baking powder – Our little lift-maker.
• Pinch of salt – Balances the sweetness and enhances flavor.

Step-by-Step Instructions

Follow these steps, and you’ll have a cake so light, it might just float away!

1. Prep your space. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan. Line the bottom with parchment paper for easy release—trust me, this small step saves so much frustration later.
2. Whisk the wet ingredients. In a large bowl, gently whisk together the yogurt, eggs, sugar, oil, and vanilla until smooth and glossy. No need to overmix—just until everything is happily combined.
3. Fold in the dry ingredients. Sift the flour, baking powder, and salt directly into the wet mixture. Use a spatula to fold gently, as if you’re tucking the dry ingredients into a cozy blanket. Overmixing = dense cake, and we want clouds, not bricks!
4. Bake to golden perfection. Pour the batter into your prepared pan and bake for 30–35 minutes, or until the top springs back when lightly touched and a toothpick comes out clean. Your kitchen will smell like a sweet, buttery dream.
5. Cool with patience. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack. I know it’s tempting to dive in, but this cooling time ensures that perfect, airy texture.

Now, take a moment to admire your creation—golden, delicate, and just begging for a dusting of powdered sugar or a dollop of fresh berries. But before you serve, let’s talk about how to make it even more *you*.

Pro Tips for the Perfect Yogurt Cloud Cake

This dreamy yogurt cloud cake is forgiving, but a few expert tricks will ensure it turns out light as air every time:

• Room temperature ingredients are key! Cold eggs and yogurt won’t incorporate as smoothly.
• Fold gently when combining wet and dry ingredients to preserve those precious air bubbles.
• Don’t overbake – the cake should spring back lightly when touched and a toothpick should come out with moist crumbs.
• Cool upside down if using a tube pan to prevent collapsing (just like an angel food cake!).

Delicious Variations to Try

This versatile recipe welcomes creativity:

• Lemon zest or orange blossom water for a citrusy twist
• Vanilla bean paste instead of extract for intense flavor
• Mixed berries folded into the batter or served on top
• Coconut yogurt for a tropical version (reduce sugar slightly)
• Chocolate chips for a decadent surprise (toss in flour first so they don’t sink)

What to Serve With Your Cloud Cake

This ethereal dessert pairs beautifully with:

• Fresh seasonal fruit like strawberries, peaches, or mango
• A dollop of lightly sweetened whipped cream
• Warm fruit compote or coulis
• A dusting of powdered sugar or edible flowers
• For breakfast, try it with Greek yogurt and honey

Storage and Reheating Tips

To keep your cake at its cloud-like best:

• Room temperature: Store covered at room temperature for up to 2 days
• Refrigerator: Keeps for 5 days in an airtight container
• Freezer: Wrap slices tightly and freeze for up to 3 months
• Reviving leftovers: A quick 10-second microwave zap brings back that fresh-baked texture

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Yes! Just strain regular yogurt through cheesecloth for 30 minutes to remove excess liquid. The thicker consistency helps the cake rise properly.

My cake sank in the middle – what went wrong?
This usually means either the cake wasn’t baked quite long enough, or the oven temperature was too low. Try an oven thermometer to verify your temperature, and don’t open the oven door during the first 30 minutes of baking.

Can I make this gluten-free?
Absolutely! Substitute the all-purpose flour with an equal blend of almond flour and gluten-free flour mix. The texture will be slightly denser but still delicious.

Why is my cake sticking to the pan?
Be sure to properly grease and flour your pan, especially all the nooks in a bundt pan. Let the cake cool for 15 minutes before attempting to remove it from the pan.

A Sweet Final Thought

There’s something magical about pulling this cloud-like cake from the oven – the golden crust giving way to an impossibly tender crumb that melts on your tongue. Whether you’re serving it for a special occasion or just because, this yogurt cloud cake is bound to become one of those recipes you return to again and again. It’s the kind of dessert that makes ordinary days feel celebratory, and celebrations feel even sweeter. So preheat that oven, and get ready to bake up some edible happiness!

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