Cloud Cake (Blender Method)
If there is one cake that truly lives up to its name, it is Cloud Cake. Light as air, gently sweet, and unbelievably soft, this cake feels more like a delicate dessert soufflé than a traditional baked cake. Made with simple ingredients and blended effortlessly, this recipe has become a favorite for those who want an elegant dessert without complicated steps or heavy textures. Once you taste it, it is easy to understand why it can be made twice a week without ever feeling repetitive.
Cloud Cake is inspired by Japanese-style cheesecake and soufflé cakes, known for their pillowy crumb and subtle richness. Unlike dense cheesecakes or buttery pound cakes, this cake relies on whipped egg whites and a carefully balanced batter to create height, softness, and melt-in-your-mouth texture. The blender method makes preparation quick and approachable, even for beginners.
This cake is perfect for breakfast with coffee, afternoon tea, or a light dessert after dinner. It is gently sweet, not overpowering, and pairs beautifully with fresh fruit, powdered sugar, or a simple drizzle of honey. Its simplicity is part of its charm, allowing the delicate flavor of cream cheese and eggs to shine.
What Makes This Cloud Cake Special
Cloud Cake stands out because of its texture. It is not heavy, greasy, or overly sweet. Instead, it is airy, moist, and almost custard-like in the center while still holding its shape beautifully when sliced. The combination of cream cheese, butter, milk, and eggs creates richness, but the whipped egg whites lighten everything into a soft, cloud-like crumb.
Another defining feature is the blender method. Many cakes require creaming butter and sugar, sifting dry ingredients, and carefully folding batters. This recipe simplifies the process by blending the base ingredients until smooth, reducing preparation time and ensuring a lump-free batter.
The use of cake flour instead of all-purpose flour also contributes to the delicate texture. Cake flour has a lower protein content, which prevents the cake from becoming tough and helps maintain its airy structure.
Ingredients Overview
Cream Cheese
Cream cheese provides richness, moisture, and a subtle tang. It balances the sweetness and gives the cake a cheesecake-like flavor without heaviness. Softened cream cheese blends smoothly, which is essential for a silky batter.
Unsalted Butter
Butter adds flavor and softness. Using unsalted butter allows you to control the salt level and keeps the cake balanced and mild.
Milk
Milk helps loosen the batter and adds moisture. It also contributes to the cake’s tender crumb.
Eggs
Eggs are the backbone of Cloud Cake. The yolks enrich the batter, while the whipped whites create structure and lift. Separating the eggs is crucial for achieving the signature fluffy texture.
Granulated Sugar
Sugar sweetens the cake and stabilizes the egg whites when whipped. It is added gradually to create a glossy, stable meringue.
Cake Flour
Cake flour ensures a soft, fine crumb. It absorbs moisture gently and keeps the cake light rather than dense.
Ingredients List
200 grams cream cheese, softened
50 grams unsalted butter, softened
100 milliliters milk
4 large eggs, separated
70 grams granulated sugar
40 grams cake flour
Optional additions: vanilla extract, lemon zest, powdered sugar for dusting
Equipment Needed
Blender
Mixing bowl
Electric mixer or whisk
Spatula
Round cake pan or springform pan
Baking tray for water bath
Parchment paper
Step-by-Step Instructions
Preparing the Pan and Oven
Preheat the oven to 160°C (320°F). Line the bottom of a round cake pan with parchment paper. Lightly grease the sides. Wrap the outside of the pan with foil to prevent water from seeping in during baking. Prepare a larger baking tray for a water bath.
Blending the Batter Base
Place the softened cream cheese, butter, and milk into a blender. Blend until completely smooth and creamy. Add the egg yolks and blend again until fully incorporated. The mixture should be silky and lump-free.
Add the cake flour to the blender and blend briefly until just combined. Do not overblend. Set the batter aside.
Whipping the Egg Whites
In a clean, dry bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar in small portions while continuing to beat. Increase the speed to high and beat until soft to medium peaks form. The meringue should be glossy and hold its shape without being stiff.
Folding the Batter
Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it. Use a spatula and fold gently to avoid deflating the air. Add the remaining egg whites in two additions, folding carefully until just combined. The batter should be airy and smooth.
Baking with a Water Bath
Pour the batter into the prepared cake pan. Tap gently to release large air bubbles. Place the cake pan into the larger baking tray and fill the tray with hot water until it reaches halfway up the sides of the cake pan.
Bake for 50 to 60 minutes, or until the top is lightly golden and the center jiggles slightly but is set.
Turn off the oven and leave the cake inside with the door slightly open for 10 to 15 minutes to prevent sudden temperature changes.
Cooling and Serving
Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, gently remove it from the pan and peel away the parchment paper. The cake will settle slightly as it cools, which is normal.
Serve plain, dusted with powdered sugar, or topped with fresh berries. The cake is best enjoyed chilled or at room temperature.
Texture and Flavor Profile
Cloud Cake is incredibly soft, airy, and moist. The crumb is fine and delicate, with a texture that melts in your mouth. The flavor is mild, creamy, and lightly sweet, making it perfect for those who prefer desserts that are not overly rich.
Because the sweetness is subtle, the cake pairs well with fruit, sauces, or even a light citrus glaze. It also works beautifully as a base for layered desserts.
Variations and Flavor Ideas
Add vanilla extract for a classic aroma. Lemon or orange zest can brighten the flavor. A tablespoon of cocoa powder can be added to the batter for a chocolate version. Matcha powder also works well for a green tea variation.
For a gluten-free version, substitute cake flour with a gluten-free baking blend designed for cakes.
Storage Tips
Store Cloud Cake in an airtight container in the refrigerator for up to three days. The texture remains soft and moist when chilled. Allow slices to sit at room temperature for a few minutes before serving for the best flavor.
Common Mistakes to Avoid
Overwhipping egg whites can cause the cake to collapse. Always aim for soft to medium peaks. Overmixing the batter after adding the egg whites can deflate the air and result in a dense cake.
Skipping the water bath can lead to cracking and uneven baking. The gentle heat from the water bath ensures a smooth, even texture.
Why You Will Keep Making This Cake
Cloud Cake is one of those rare recipes that feels special yet effortless. It is quick to prepare, uses simple ingredients, and delivers consistently impressive results. The blender method removes guesswork, while the airy texture makes it suitable for any occasion.
Once you make it, it becomes easy to understand why it can be baked multiple times a week. It is comforting, light, and versatile, making it a dessert that never feels heavy or overwhelming.
Final Thoughts
Cloud Cake is the perfect example of how simplicity can create something extraordinary. With minimal ingredients, a blender, and careful folding, you can achieve a cake that feels elegant, refined, and irresistibly soft. Whether enjoyed plain or dressed up with toppings, this cake proves that sometimes the lightest desserts leave the strongest impression.
If you are looking for a cake that is easy, reliable, and endlessly enjoyable, this Cloud Cake deserves a permanent place in your baking rotation.