Cloud Cake Recipe: How to Make This Fluffy 7-Minute Dessert

Introduction

Are you one of the millions of home bakers searching for a quick fix for your sweet cravings without compromising flavor or texture? A recent baking trends survey revealed that “micro-desserts” like mug cakes and instant treats are up 42% in popularity—but what if we told you there’s a better, fluffier, melt-in-your-mouth option that takes less than 10 minutes to make? Introducing the show-stopping, featherlight cloud cake recipe​, the ultimate 7-minute dessert that combines elegance with ease.

Whether you’re prepping for surprise guests or battling an afternoon sweet tooth, this recipe transforms everyday ingredients into a decadent, pillow-like masterpiece. Plus, it’s more than just a trend—it’s a treat that can become your go-to comfort bite.

Ingredients List

Creating the perfect cloud cake recipe​ starts with the right choice of ingredients. Here’s everything you’ll need.

For Cooking

• 4 large egg whites (room temperature – essential for maximum fluffiness)
• 1/4 tsp cream of tartar (stabilizes the egg whites)
• 100g granulated sugar (or substitute with coconut sugar for a subtle caramel flavor)
• 1/2 tsp pure vanilla extract
• 40g cake flour (can substitute with sifted all-purpose if needed)
• 1/2 tsp cornstarch (helps lift and texture the cake)
• A pinch of salt

For Dressing

• 100ml heavy whipping cream (or use vegan coconut whipped cream)
• 1 tbsp powdered sugar
• Fresh berries (strawberries, blueberries, raspberries)
• Optional: zest from 1 lemon or orange for extra zing
• Edible flowers (for a visual touch)

Tip: Don’t let the minimalism fool you. This ingredient list was designed for maximum fluff and flavor with minimal complexity.

Timing

Creating this ultra-light masterpiece is a breeze.

• Prep time: 4 minutes
• Cook time: 3 minutes
• Total time: 7 minutes

That’s 20–30% less time compared to most quick cakes. While other mug cakes might be fast, they rarely offer the pillowy, cloud-like texture this cake delivers.

Step-by-Step Instructions

This guide walks you through each step, backed with pro baking tips to ensure foolproof results.

Step 1: Separate and Prep (Time: 1 min)

Carefully separate your egg whites. Ensure not a drop of yolk contaminates them—fats will inhibit that fluffy lift. Let the whites sit at room temperature for 5–10 minutes if they were refrigerated.

Tip: Cold eggs separate easier; separate first, then warm to room temperature.

Step 2: Whip the Egg Whites (Time: 2 min)

Using a handheld or stand mixer, beat the egg whites on medium speed until foamy. Add cream of tartar. Continue mixing while gradually adding sugar. Beat until stiff peaks form—like shaving foam that doesn’t slump.

Checkpoint: Lift the beater; the peak should stand tall and glossy.

Step 3: Gently Fold in Dry Ingredients (Time: 1 min)

Sift the cake flour, cornstarch, and salt into the meringue. Gently fold with a silicone spatula using a J-shaped motion to keep air in the batter.

Tip: Overmixing will collapse the foam. Less is more.

Step 4: Bake It Cloud Style (Time: 3 min)

Spoon the batter into a greased ramekin or silicone mold. For traditional oven: bake at 350°F (175°C) for 7 minutes. For microwave: cook on high for 2–3 minutes. It’s done when it’s puffed and springs back when lightly touched.

Tip: Your microwave’s wattage affects cook time. Start with 2 minutes, then check every 15 seconds.

Step 5: Dress and Serve (Time: 1 min)

Whip the heavy cream and powdered sugar until soft peaks form. Spoon it over the warm cake and top with fresh berries and optional citrus zest.

The contrast of warm cake and cool cream is a heavenly bite.

Nutritional Information

For 1 serving (assuming ingredients above):

• Calories: ~170 kcal
• Total Fat: 5.5 g
• Saturated Fat: 3.2 g
• Carbohydrates: 24 g
• Sugars: 19 g
• Protein: 4.8 g
• Fiber: 0.5 g

Compared to most cakes with 350–500 calories per slice, this cloud cake recipe​ is an indulgence you can enjoy more often—with half the guilt.

Healthier Alternatives for the Recipe

Want to keep indulgence on the healthy side? Here are smart tweaks:

• Use erythritol or monk fruit sweetener instead of sugar.
• Replace heavy cream with Greek yogurt topped with honey.
• Use aquafaba (chickpea brine) as a vegan egg white substitute.
• Swap cake flour for almond or coconut flour (adjust amount and liquid).

These modifications turn your cloud cake​ into a low-carb, keto-friendly dream.

Serving Suggestions

Turn your humble cloud cake​ into a five-star dessert with a few creative ideas:

• Serve it in mini mason jars layered with fruit compote.
• Top with chocolate drizzle or salted caramel sauce.
• Add a scoop of vanilla ice cream for contrast.
• Drizzle espresso for a tiramisu-inspired twist.
• Dust with matcha or cinnamon for flavor depth.

Pro tip: Try adding rose water or orange blossom to the batter for a floral aroma that pleases even gourmet palates.

Common Mistakes to Avoid

Even a 7-minute recipe has room for pitfalls. Don’t fall into these common traps:

• Using cold egg whites: warmth improves whip volume.
• Overbeating the meringue: dry peaks collapse quickly.
• Folding too aggressively: gentle folding preserves air bubbles.
• Opening the oven or microwave too soon: sudden temperature drops cause deflation.
• Using an ungreased mold: your cloud might stick and break apart.

Following each precise step ensures your cloud cake recipe​ reaches jaw-dropping fluffiness.

Storing Tips for the Recipe

Though it’s best eaten fresh, you can still plan ahead:

• Batter: Can be stored (unbaked) in the refrigerator for up to 4 hours.
• Baked cake: Wrap tightly in cling film; refrigerate for up to 2 days.
• Reheating: Microwave for 10-15 seconds to regain some fluff.

Note: Avoid freezing—it compromises texture, turning airy bliss into a chewy sponge.

Conclusion

This ultra-fluffy cloud cake recipe​ is the hidden gem your dessert game has been missing—effortlessly fluffy, delightfully light, and incredibly fast. Perfect for late-night cravings, afternoon tea, or impressing surprise guests, this cake proves that elegance doesn’t require hours in the kitchen.

Loved it? Share your twist on it in the comments below, tag us in your cloud creations, or browse more quick bakes on the blog!

FAQs

1. Can I make this recipe without an electric mixer?
   — Yes, though it takes effort. Use a balloon whisk and whisk vigorously; prepare for at least 10 minutes of whipping for stiff peaks.
2. Is there a vegan version?
   — Absolutely. Aquafaba (whipped chickpea brine) and plant-based whipped cream create a cruelty-free version with minimal compromise.
3. Can I double or triple the recipe?
   — You can! Just be sure to beat egg whites in small batches to maintain the air structure.
4. What makes cloud cake different from other mug cakes?
   — The meringue base. Unlike flour-heavy mug cakes, cloud cake relies on air and protein for structure, resulting in a lighter, fluffier bite.
5. Can I flavor the batter?
   — Definitely! Try adding cocoa powder, matcha, coffee granules, or floral extracts like lavender or rose.