Water-Bath Fluffy Cloud Cake: How to Make It Super Fluffy Like a Cloud!

Not all cakes are created equal. Some are dense, some are dry, and some are just… fine. But this one? It’s in a league of its own. This cake is incredibly light, with a texture that feels effortless to bite into.

This isn’t your typical rich and heavy cake. Instead, it’s made with Greek Yogurt for a slight tang, a touch of lemon zest for brightness, and meringue that gives it its signature fluffiness. The process is simple, but it requires some attention to detail. But don’t worry, you can easily navigate each step.

This cake is perfect for dessert, a tea-time treat, or even as a fancy brunch option. Whether you’re a cake connoisseur or just love a good, soft slice, you’re going to love this one.

What is Fluffy Cake?

While this recipe feels modern, its roots go deep into the tradition of meringue-based cakes. Cakes like the Japanese soufflé cheesecake or the classic chiffon cake rely on whipped egg whites to create that beautiful, puffy texture. Cakes with whipped egg whites have been around since the 17th century, when bakers first discovered that beating eggs could give cakes more volume.

Our recipe takes inspiration from these baking wonders but keeps things simple, no complicated techniques or hard-to-find ingredients, just a straightforward method to make the fluffiest cake ever.

Pro Tips for the Best Fluffy Cake

• Cold eggs don’t whip as well. Let them sit out for at least 30 minutes before starting.
• Older eggs don’t create a strong meringue, so always use fresh ones for the best results.
• Over Mixing the batter can deflate your cake. Stir gently when folding in the meringue.
• Bake in a water bath to keep the cake moist and prevent cracks.
• Don’t open the oven too soon. Sudden temperature changes can make the cake collapse.

Can I Use a Different Type of Yogurt?

Greek yogurt works best because it’s thick and creamy. If you use regular yogurt, it might be too runny and change the texture of your cake.

Do I Need a Special Pan for This Cake?

A regular 20cm (8-inch) cake mold works fine. Just make sure to line it with parchment paper and wrap the outside with foil to protect it from the water bath.

How Long Does This Cake Last?

Stored in the fridge, this cake stays fresh for about 3 days and can last for up to a month if stored in the freezer. Just make sure to keep it covered so it doesn’t dry out. However, keep in mind that it is best enjoyed fresh.

Why Is My Cake Not Rising?

The meringue is the main source of lift, so if your cake isn’t rising, it’s likely due to under-whipped egg whites or over-mixing.

Can I Skip the Water Bath?

You could, but the cake might turn out dry or cracked. The water bath ensures even baking and keeps it soft.

How to Make Fluffy Cake

Step 1

Step 1

In a bowl, whisk together the egg yolks and Greek yogurt. Add the flour, cornstarch, and lemon zest, then whisk until smooth.

In a bowl, whisk together the egg yolks and Greek yogurt. Add the flour, cornstarch, and lemon zest, then whisk until smooth.

Step 2

Step 2

In a separate bowl, add the egg whites and lemon juice. Using an electric mixer, beat until foamy. Gradually add the sugar while beating until you get firm, glossy peaks.

In a separate bowl, add the egg whites and lemon juice. Using an electric mixer, beat until foamy. Gradually add the sugar while beating until you get firm, glossy peaks.

Step 3

Step 3

Using a spatula, carefully fold the meringue into the yolk mixture in batches. Be gentle, this is what keeps the cake airy.

Using a spatula, carefully fold the meringue into the yolk mixture in batches. Be gentle, this is what keeps the cake airy.

Step 4

Step 4

Line a 20cm (8-inch) cake mold with parchment paper and wrap the outside in aluminum foil.

Line a 20cm (8-inch) cake mold with parchment paper and wrap the outside in aluminum foil.

Step 5

Step 5

Place the cake mold in a larger baking tray and pour boiling water into the tray, about halfway up the sides of the cake mold.

Place the cake mold in a larger baking tray and pour boiling water into the tray, about halfway up the sides of the cake mold.

Step 6

Step 6

Bake your cake at 150°C (300°F) for 70 minutes.

Bake your cake at 150°C (300°F) for 70 minutes.

Step 7

Step 7

Once baked, let the cake cool completely at room temperature. Then, transfer it to the fridge and chill for a couple of hours before serving. Dust with powdered sugar, slice, and serve.

Once baked, let the cake cool completely at room temperature. Then, transfer it to the fridge and chill for a couple of hours before serving. Dust with powdered sugar, slice, and serve.