Light & Fluffy Yogurt Cloud Cake a delicate, airy cake made with yogurt for a tangy flavor and soft texture, perfect for a light dessert or an afternoon treat.
Ingredients
For the cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup plain yogurt
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup milk
For the topping:
1/2 cup heavy cream
2 tablespoons powdered sugar
Fresh fruit (berries, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and yogurt into the butter mixture, starting and ending with the dry ingredients. Mix in the milk until smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form.
Once the cake has cooled, spread the whipped cream over the top and garnish with fresh fruit if desired.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Variations
Fruit Variations: I love using fresh berries like strawberries, raspberries, or blueberries to top off the cake. If I’m feeling adventurous, I might try sliced peaches or kiwi for a tropical twist.
Flavored Yogurt: While plain yogurt is ideal for this recipe, I could experiment with flavored yogurt like lemon or strawberry for a unique twist on the flavor profile.
Gluten-Free Option: For a gluten-free version, I could substitute the all-purpose flour with a gluten-free flour blend, making sure it’s a 1:1 replacement.
Storage/Reheating
Storage: I can store any leftover cake in an airtight container at room temperature for up to 2-3 days. If I want it to last a little longer, I can keep it in the fridge for up to 5 days.
Reheating: If I want to enjoy it warm, I could pop a slice in the microwave for 10-15 seconds. However, this cake is delicious at room temperature too, so no need to reheat if I don’t want to.
FAQs
Can I make this cake ahead of time?
Yes! I can make the cake a day ahead and store it in an airtight container. I’d recommend adding the whipped cream and fruit right before serving for the best texture and freshness.
Can I substitute the heavy cream for something lighter?
If I want a lighter version, I can use whipped coconut cream or whipped Greek yogurt instead of heavy cream. The texture might be slightly different, but it will still be delicious!
What can I use if I don’t have an 8-inch cake pan?
If I don’t have an 8-inch round cake pan, I could use a 9-inch round cake pan, but the cake might bake a little faster. I’d just need to keep an eye on it and check for doneness a few minutes earlier.
Can I make this cake in a different flavor?
Absolutely! If I wanted to make a different flavor, I could add a bit of lemon zest or even orange zest to the batter to infuse some citrus notes. It would pair perfectly with the yogurt base.
Is this cake suitable for special diets?
This cake is not vegan or gluten-free by default, but I can easily make it vegan by using plant-based yogurt and a dairy-free butter substitute. For gluten-free, I can use a suitable flour blend.
Conclusion
I can’t recommend this Light & Fluffy Yogurt Cloud Cake enough. It’s the perfect balance of fluffy and tangy, with the yogurt adding a beautiful texture that I just can’t get enough of. The whipped cream and fresh fruit are the perfect finishing touches that make this cake feel extra special. Whether I’m serving it at a gathering or enjoying it by myself with a cup of tea, this cake never disappoints. It’s simple, delightful, and a true crowd-pleaser!
Recipe:
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Light & Fluffy Yogurt Cloud Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delicate, airy cake made with yogurt for a tangy flavor and soft texture, perfect for a light dessert or an afternoon treat.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup plain yogurt
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup heavy cream
2 tablespoons powdered sugar
Fresh fruit (berries, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and yogurt into the butter mixture, starting and ending with the dry ingredients. Mix in the milk until smooth.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cake has cooled, spread the whipped cream over the top and garnish with fresh fruit if desired.
Notes
Fruit Variations: Try fresh berries like strawberries, raspberries, or blueberries. For a tropical twist, use sliced peaches or kiwi.
Flavored Yogurt: Experiment with flavored yogurt like lemon or strawberry for a unique twist.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend (1:1 replacement).
Storage: Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
Reheating: Enjoy at room temperature or warm up a slice in the microwave for 10-15 seconds.
Make-Ahead: Bake the cake a day ahead and add whipped cream and fruit right before serving for the best freshness.
Lighter Option: Use whipped coconut cream or whipped Greek yogurt instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
