Yogurt Cloud Cake: Your Ticket to the Lightest, Fluffiest Dessert Dream

Close your eyes and imagine a cake so tender it feels like biting into a sweet, vanilla-scented cloud. This is the magic of a true Yogurt Cloud Cake. This simple, elegant dessert is a masterclass in how humble ingredients create pure magic. Forget dense cakes; this is a celebration of airy texture. It’s the perfect dessert for when you crave something sweet and satisfying without the guilt. Let me show you how to bake this dreamy yogurt cake that lives up to its heavenly name.

WHY THIS YOGURT CLOUD CAKE IS A MUST-BAKE MASTERPIECE

This cloud cake stands in a league of its own. First, the texture is truly extraordinary. The combination of yogurt and oil guarantees a supremely moist, springy crumb that’s uniquely tender. Second, it’s incredibly versatile. Serve this fluffy yogurt cake plain, with berries, or a simple glaze. Third, it’s surprisingly simple and foolproof. This is a one-bowl wonder, perfect for all levels. Finally, it’s a lighter alternative that doesn’t sacrifice indulgence. The tangy yogurt cuts through the sweetness perfectly.

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INGREDIENTS FOR YOUR CLOUD-LIKE YOGURT CAKE

The magic lies in the simplicity of these ingredients for your yogurt cloud cake.

For the Yogurt Cloud Cake:

• 1 cup (245g) full-fat plain yogurt, at room temperature: The star. Full-fat yogurt provides richness for a tender crumb.
• 1 ½ cups (300g) granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 ½ cups (180g) all-purpose flour, sifted
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ cup (120ml) neutral oil: This keeps the crumb of your cloud cake supremely moist.

For the Vanilla Cloud Glaze (Optional):

• 1 cup (120g) powdered sugar, sifted
• 2-3 tablespoons milk or heavy cream
• 1 teaspoon pure vanilla extract

STEP-BY-STEP: HOW TO BAKE THE PERFECT YOGURT CLOUD CAKE

Follow these gentle steps to ensure your yogurt cake stays light as air.

PREPARE THE PAN AND PREHEAT

Preheat oven to 350°F (175°C). Grease a 9-inch round pan, then line the bottom with parchment paper. This guarantees your yogurt cloud cake releases flawlessly.

COMBINE WET INGREDIENTS AND SUGAR

In a large bowl, combine the room-temperature yogurt, sugar, eggs, and vanilla. Whisk vigorously for 1-2 minutes until smooth, pale, and slightly increased in volume. This incorporates air for the cloud-like cake structure.

SIFT AND FOLD IN DRY INGREDIENTS

Sift together the flour, baking powder, and salt. Add to the wet mixture in two additions, folding gently with a spatula until just combined. Do not overmix, as it will make the yogurt cake tough.

INCORPORATE THE OIL

Slowly drizzle the oil into the batter while gently folding. Continue until the oil is fully incorporated and the batter is smooth and glossy. The batter will be thin; this is correct for a fluffy yogurt cake.

BAKE TO GOLDEN PERFECTION

Pour batter into the prepared pan. Bake for 40-50 minutes, until the cake is deep golden, the edges pull away, and a toothpick comes out clean.

COOL, UNMOULD, AND GLAZE

Cool in the pan for 20 minutes, then invert onto a rack to cool completely. Once cool, whisk the glaze ingredients and drizzle over your finished Yogurt Cloud Cake.

THE SECRET TO THE CLOUD-LIKE TEXTURE

Two factors are non-negotiable for this cloud cake: room temperature ingredients and gentle folding. Cold ingredients don’t emulsify well, leading to a dense yogurt cake. Folding protects the air bubbles. Think of it as handling a cloud with care.

PRO TIPS FOR A FLAWLESS YOGURT CLOUD CAKE

• Do Not Open the Oven Door: Resist for the first 35 minutes. A sudden drop can cause the delicate cake to fall.
• Use a Light-Coloured Pan: Dark pans can cause over-browning of your yogurt cloud cake.
• Cool Completely Before Glazing: A warm cake will absorb the glaze and become soggy.

VARIATIONS TO FLOAT YOUR BOAT

• Lemon Cloud Cake: Add the zest of two lemons to the batter for a citrus yogurt cake.
• Berry Swirl: Scatter fresh berries over the batter before baking.
• Coconut Cloud: Use coconut oil and fold in shredded coconut for a tropical cloud cake.

MAKE-AHEAD, STORAGE & FREEZING

• Storage: Store this Yogurt Cloud Cake covered at room temperature for 2 days, or in the refrigerator for up to 5 days.
• Freezing: This yogurt cake freezes beautifully. Wrap the unfrosted, cooled cake tightly. Freeze for up to 3 months.
• Make-Ahead: Bake and cool the cake a day ahead. Glaze just before serving.

TROUBLESHOOTING COMMON YOGURT CAKE QUESTIONS

• “My cake is dense/gummy.” This is likely due to overmixing the batter or using cold ingredients for your cloud cake.
• “The top cracked.” A few shallow cracks are normal for this moist yogurt cloud cake.
• “Can I use low-fat yogurt?” For the truly cloud-like texture, full-fat is essential for this yogurt cake recipe.

FREQUENTLY ASKED QUESTIONS

Is this the same as a “Yogurt Cake” (Gâteau au Yaourt)?
Yes, it’s very similar to the classic French cake. This Yogurt Cloud Cake recipe is optimized for an extra-light, “cloud” texture.

Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend for your cloud cake. The texture may be slightly more delicate.

Can I use flavored yogurt?
It’s best to use plain yogurt for this yogurt cloud cake and control the flavor with extracts or zests.