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Cloud Cake. This dreamy Cloud Cake is pillow soft, barely sweet, and made right in your blender. With just eight ingredients and one water bath trick, you get a melt-in-your-mouth treat every single time. This soft, jiggly cake melts in your mouth like a bite of air. Made in a blender and baked in a water bath, it comes out so light and creamy you’ll barely believe it’s real!
Servings: 8
Ingredients
- cream cheese → 7.1 ounces, softened
- unsalted butter → 1.8 ounces, softened
- milk → 0.4 cups
- eggs → 4 large, separated
- granulated sugar → 2.5 ounces
- cake flour → 1.4 ounces
- cornstarch → 0.4 ounces
- vanilla extract → 1 teaspoons
Cloud Cake Making Steps
- Heat up the oven: Turn your oven on to 300°F (150°C). Cut a piece of parchment paper to fit the bottom of an 8-inch round cake pan and press it in. Give the sides a light grease too. Next, set your cake pan inside a bigger baking dish and pour about 1 inch of hot water into the bigger dish. This water bath helps the cake bake soft and even.
- Blend the batter: Add the cream cheese, unsalted butter, milk, egg yolks (just the yellow parts), vanilla extract, cake flour, and cornstarch into a blender. Put the lid on tight and blend until everything is totally smooth with no lumps. Pour this creamy mix into a big bowl and set it aside.
- Whip the egg whites: Put the egg whites (just the clear parts) into a clean bowl. Beat them with a hand mixer until they look bubbly and foamy. Next, add the sugar little by little while you keep mixing. Keep going until the whites are thick, shiny, and stand up in stiff little peaks when you lift the beaters.
- Mix it all together: Scoop about one-third of the fluffy egg whites into the blender batter bowl. Use a spatula to gently fold them in — that means slow, big circles, not fast stirring. Add the next third, fold again, then the last third. Be gentle! Those air bubbles in the egg whites are what makes the cake so light.
- Pour and bake: Pour the batter slowly into your lined cake pan. Give the pan a couple of soft taps on the counter to pop any big air bubbles hiding inside. Carefully set the cake pan (still inside the bigger dish with water) into the oven. Bake for 60 to 65 minutes 65:00, until the top is a light golden color and the middle bounces back when you lightly touch it.
- Cool it down slowly: When the timer goes off, don’t take the cake out right away! Turn the oven off and crack the door open just a little bit. Let the cake rest inside for 10 to 12m 30s 12:30. This slow cool-down keeps the cake from shrinking or falling flat. Then take it out and let it finish cooling all the way to room temperature.
- Slice and enjoy: Once the cake is fully cool, sprinkle a little powdered sugar on top if you like. Cut it into 8 slices and serve it cold from the fridge or at room temperature. Either way, every bite is going to feel soft, creamy, and totally dreamy.
