Recipe

Cloud Cake Recipe

farhanmohla October 2, 2026

Honestly, this is one of those recipes I started making “just once” and somehow ended up making twice a week.

I call it my Cloud Cake because the texture is unbelievably soft, airy, and tender. The inside almost melts in your mouth, while the top gets lightly golden and beautifully dusted with powdered sugar. And the best part? I usually put almost everything in the blender.

There’s no complicated cake-making technique here. No standing around creaming butter and sugar for ages, and no need for fancy equipment. Just blend, bake, cool, and enjoy.

The creamy layer in the middle makes it feel extra special, too. I like serving it with a little whipped cream on top, just like the cake in the photo.

Ingredients

For the Cake

4 large eggs
1 cup granulated sugar
1 cup whole milk
½ cup vegetable oil
1½ cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon vanilla extract
Pinch of salt

For the Creamy Filling

2 cups heavy whipping cream, chilled
3–4 tablespoons powdered sugar
1 teaspoon vanilla extract

For Decorating

Powdered sugar, for dusting
Extra whipped cream, optional

Note: The filling is optional, but honestly, I wouldn’t skip it. It gives this simple cake that lovely creamy, bakery-style finish.

How to Make Cloud Cake

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan and line the bottom with parchment paper. I usually grease the sides well, too, because it makes removing the cake much easier.

2. Blend the Wet Ingredients

Add the eggs, sugar, milk, vegetable oil, and vanilla to a blender.

Blend for about 30–45 seconds, until everything looks smooth and well combined.

I like doing this first because it gives the sugar a chance to dissolve into the liquid ingredients.

3. Add the Dry Ingredients

Add the flour, cornstarch, baking powder, and salt.

Pulse the blender just until the batter comes together.

Don’t over-blend at this stage. Once the flour disappears, stop. Overmixing can make the cake less tender.

If your blender is small, transfer the wet mixture to a large bowl and whisk in the dry ingredients by hand instead.

4. Bake the Cake

Pour the batter into your prepared cake pan and gently tap the pan on the counter once or twice to release any large air bubbles.

Bake for approximately 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Every oven is slightly different, so I usually start checking around the 35-minute mark.

5. Let It Cool Completely

Allow the cake to cool in the pan for about 10–15 minutes.

Then carefully remove it and place it on a cooling rack.

Don’t rush this part. If you try to slice and fill the cake while it’s still warm, the cream can melt and the cake can become difficult to handle.

6. Make the Cream Filling

While the cake cools, add the cold heavy cream, powdered sugar, and vanilla to a bowl.

Beat until you have soft-to-medium peaks.

I don’t like whipping it until it’s extremely stiff. A slightly soft, creamy texture works beautifully with this cake.

7. Slice and Fill

Once the cake is completely cool, carefully cut it horizontally into two layers.

Spread a generous layer of whipped cream over the bottom half.

Place the second cake layer on top and gently press it into place.

You can also spread a little cream over the top if you want an extra-decadent cake.

8. Finish With Powdered Sugar

Dust the top generously with powdered sugar.

Add a few little spoonfuls of whipped cream if you want that pretty homemade bakery look.

And that’s it!

Your soft, fluffy Cloud Cake is ready.

My Best Cloud Cake Tips

Don’t overmix the flour

This is probably my biggest tip. Once the dry ingredients are incorporated, stop blending. Too much mixing develops gluten and can make the cake heavier.

Use room-temperature eggs

I usually take the eggs out of the refrigerator about 20–30 minutes before baking. They blend more easily and help create a smooth batter.

Don’t skip the cooling time

I know it’s tempting to cut into a freshly baked cake, but patience really pays off here. The cake becomes much easier to slice once completely cool.

Chill the cream

For fluffy whipped cream, use very cold heavy cream and, if possible, chill your mixing bowl beforehand.

Watch the cake near the end

The baking time can vary depending on your oven and the exact size of your pan. Look for a lightly golden top and a clean toothpick.

Want an even lighter texture?

For an especially airy cake, you can separate the eggs and whip the whites separately before folding them into the batter. It’s an extra step, though, and honestly, when I’m making this twice a week, I stick with the easy blender method!

How to Serve Cloud Cake

This cake is lovely on its own, but there are so many ways to serve it.

I usually dust it with powdered sugar and add a little whipped cream.

For something extra:

Add fresh strawberries or raspberries.
Serve with sliced bananas.
Drizzle with a little chocolate sauce.
Add a spoonful of fruit jam between the layers.
Serve with fresh berries and cream.
Add a little lemon or orange zest to the batter.
Serve chilled for an extra-creamy texture.

A cup of coffee or tea alongside a slice is pretty much perfect.

Approximate Nutrition

Nutrition will vary depending on the exact ingredients and serving size.

Estimated per serving, assuming 10 servings:

Calories: 350–390
Carbohydrates: 40–45 g
Protein: 6–7 g
Fat: 19–22 g
Saturated fat: 8–10 g
Sugar: 25–30 g

Adding more whipped cream or powdered sugar will increase these amounts.

Frequently Asked Questions

1. Can I make Cloud Cake without a blender?

Absolutely. I often use a large mixing bowl when I’m making a double batch. Whisk the wet ingredients together, then gently mix in the dry ingredients until just combined.

2. Why did my cake turn out dense?

The most common reason is overmixing after adding the flour. Another possibility is old baking powder. I always recommend mixing only until the ingredients are incorporated.

3. Can I make this cake ahead of time?

Yes. You can bake the cake a day ahead and keep it covered at room temperature once completely cool. If you’ve already added the whipped cream filling, refrigerate it.

4. Can I use a different filling?

Of course. Cream cheese frosting, pastry cream, chocolate mousse, or even your favorite fruit jam would work beautifully.

5. How should I store leftover Cloud Cake?

Because of the whipped cream filling, I usually keep leftovers covered in the refrigerator. It’s best enjoyed within 2–3 days. The cake can become even softer after chilling, which I actually love.

Final Thoughts

This Cloud Cake is exactly the kind of homemade dessert I love: simple ingredients, minimal effort, and a result that looks much more impressive than the work involved.

The blender does most of the heavy lifting, and the finished cake is soft, fluffy, creamy, and lightly sweet. Honestly, once you make it once, you’ll understand why I keep coming back to it.