- What is Cloud Cake?
- Ingredients You’ll Need
- How to Make Cloud Cake
- Tips for Baking the Perfect Cake
- How to Serve Cloud Cake
- Common Questions
- Fluffy Chocolate Happiness for Every Craving
Let’s talk about the cloud cake recipe for a sec. You ever have those days where you crave chocolate, but nothing too heavy? Maybe you face the classic dilemma: your cakes turn out dense, not fluffy—definitely not what you want when you’re dreaming about that melt-in-your-mouth bite. I’ve totally been there. I’ve tried fixing it, believe me, every which way… and sure enough, I stumbled upon some tricks (let’s just say my kitchen smelled like heaven for a week). If you like a chocolatey twist, this is for you. And while we’re talking sweets, I’m a sucker for the genius in this chocolate cream cheese pound cake by Gordon Ramsay and, get this, you can even use cream cake for fancy madeline cookies if you peek here. I’ll stop rambling—let’s get fluffy.
What is Cloud Cake?
Okay, so you might be wondering, what even is a cloud cake? Think cake, but lighter. Lighter than air. It’s almost like eating a slice of chocolate-scented cloud (no joke). I first heard about it from my cousin in Texas who swore it was what angels eat for dessert. Basically, cloud cake takes the usual cake situation and makes it outrageously fluffy, sometimes using way less flour. The texture? Silky, pillowy, honestly sort of magical. Don’t mistake it for a soufflé, though. This beauty holds its shape and gives a proper slice, but still almost floats off your plate. It’s so good that even my grandma—who holds serious grudges against most modern cakes—asked for seconds. If you’re into quirky cakes or want something softer than a prolific oven chocolate orange almond cake, this is your jam.
Ingredients You’ll Need
Alright, let’s not overcomplicate things. You don’t need twelve specialty flours or anything wild. For this cloud cake recipe, here’s what you really need: good eggs (that’s non-negotiable), sugar, a smidge of flour (just a smidge, it’ll surprise you), some proper baking chocolate, butter, and a pinch of salt. I like to toss in a hint of vanilla for that cozy vibe. I once tried swapping the chocolate with cocoa powder in a pinch—eh, it sorta worked but real chocolate makes a bigger difference than I first thought.
The eggs do most of the heavy lifting—pun not intended, but whatever. And honestly, fresher eggs somehow always make the cake fluffier. Don’t ask me how. Science, probably. Please, just use the best chocolate you can afford. I used some cheap stuff once… not the same. If you’re feeling fancy you could even mix in orange zest or espresso powder, but honestly? That’s optional. My kitchen, my rules.
How to Make Cloud Cake
Okay, steps here aren’t rocket science…but there’s an art to getting that cloud-like texture. Start with melting the chocolate and butter together—go slow, don’t burn it (I’ve ruined enough batches, just trust me). Next, separate your eggs. Whites in one big bowl, yolks in the other. This matters.
Beat the yolks with sugar till it’s light and dreamy. Mix in your melted chocolate/butter combo. Sprinkle in that small mountain (well, hill) of flour and stir gently. Now, here comes the muscle part: Whip those egg whites until stiff. Fold, not stir, into your chocolatey mix—if you rush it, you lose air. That’s most of the magic right there.
Bake in a lined pan. Don’t peek. Let it cool before slicing. My first time I cut too soon and, yikes, big chocolate puddle—but hey, still tasted fantastic. It’s airy, chocolatey, not too sweet… basically a five-star restaurant dessert but in your kitchen.
Tips for Baking the Perfect Cake
I’ve made this cloud cake recipe enough times to pick up a few (um, hard-earned) secrets. Temperature matters. Eggs like being at room temp, makes the cake puff up higher. Don’t overmix after adding the egg whites or poof, all that fluff just vanishes, like my self-control around dessert.
Baking time? It’s weirdly specific—usually right around the 25-30 minute mark, but check with a toothpick. You don’t want it bone dry. Honestly, if you’re ever unsure, a little jiggle in the pan is OK. Oh—if you’re forever fighting cakes that stick, line your pan like your life depends on it. Butter, then parchment. I once skipped that step. Cake. Every. Where.
“I tried this cloud cake for my birthday last month and everyone fought over the last slice—my picky sister even went back for seconds. Never happens!” – Jacob, Nashville
And if you like experimenting, try swapping the flour for almond flour or sneak in some lemon zest. Sorta like how this kefir sheet cake shakes it up a bit!
How to Serve Cloud Cake
Here’s the fun bit—eating it, heck yes. Straight up? Perfect. Want to go overboard? Add a swoop of whipped cream, a dusting of cocoa, or a pile of summer berries. Sometimes I eat it cold, straight from the fridge—don’t judge, it’s almost fudge-like.
- For a breakfast twist, top with a scoop of Greek yogurt and berries (sounds weird, tastes unreal).
- Party coming up? Do a layer of whipped cream and toasted hazelnuts.
- If you’re into pancakes too, why not try some lemon blueberry pancakes or even these funky sourdough discard pancakes for brunch?
- Seriously, drizzle with melted chocolate if you dare. More is more.
Serve in big wedges or small dainty slices—it’s all up to your mood (and your sweet tooth tolerance).
Common Questions
Can I make cloud cake ahead of time?
Absolutely. It holds up well in the fridge and actually tastes fudgier the next day. Just keep it covered.
Is cloud cake gluten-free?
Eh, almost. The classic has a tad of flour, but you can sub with almond flour or a gluten-free blend if you’re careful. It still tastes like a dream, just double check your chocolate.
Can I freeze this cake?
I’ve tried it—works pretty well. Wrap tightly, thaw on the counter (give it a good hour). Texture’s still spot-on. If you want more freezer-friendly options, take a peek at this red velvet cheesecake – the ultimate fusion dessert for extra inspo.
What’s the best chocolate for this?
Go for dark chocolate, at least 60 percent cocoa. Milk chocolate is too sweet, in my (stubborn) opinion. Higher quality = flavor explosion.
Why did my cake sink in the middle?
Two words: patience, friend. If you underbaked or opened the oven too soon, poof, it shrinks. Happens to the best of us.
Fluffy Chocolate Happiness for Every Craving
So, there you go—turning your kitchen into the happiest spot on your block (no exaggeration) really is this simple with a proper cloud cake recipe. Keep your chocolate stash stocked and you’ll be ready when the craving hits. Still hungry or need a side-by-side comparison? Check out this Cloud Cake Recipe – Recipe Tale and this delightful take: Soft like a cloud, with just 1 tbsp of flour! This cake is DIVINE for a next-level, low-flour magic trick. Just give it a go. Once you try it, your definition of “fluffy cake” will never be the same. Your kitchen—your rules—your cloud!
Print
Cloud Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A fluffy and airy dessert that feels like a slice of chocolate heaven, perfect for satisfying your chocolate cravings without being too heavy.
Ingredients
- 4 large eggs
- 1 cup sugar
- 1/4 cup all-purpose flour
- 6 oz dark chocolate (at least 60% cocoa)
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- Melt the chocolate and butter together in a double boiler, stirring until smooth.
- Separate the eggs, placing the whites in one bowl and yolks in another.
- Beat the yolks with sugar until light and fluffy.
- Mix in the melted chocolate and butter combo.
- Gently fold in the flour.
- Whip the egg whites until they form stiff peaks.
- Carefully fold the egg whites into the chocolate mixture, taking care not to deflate the mixture.
- Pour into the prepared pan and bake for 25-30 minutes, checking with a toothpick for doneness.
- Let cool before slicing and serving.
Notes
For best results, use room temperature eggs and high-quality chocolate. Optionally, add orange zest or espresso powder for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cloud cake, chocolate dessert, fluffy cake, light cake, baking recipe