Cloud Cake is an old-fashioned, light, airy sponge cake (not a Japanese-style cloud cake or cheesecake) with a delicate crumb and cloud-soft texture. It's simple, elegant, and perfect when you want something sweet that doesn't feel heavy.
If you're looking for that jiggly, cream cheese-based version, that's a different recipe. This one is simple, classic, and perfect with powdered sugar or fresh berries.
Old-Fashioned Comfort That Feels Like a Dream
This is the kind of cake recipe that makes people pause after the first bite. It's soft, gently sweet, and almost melts away as you eat it. No thick frosting needed. Just a dusting of powdered sugar or a handful of fresh berries turns it into something beautiful.
If you love vintage-style cakes that feel simple but special, this one fits right in. It's perfect for spring gatherings, brunch, baby showers, or a quiet afternoon coffee and cake moment.
FAQs
Store the cake covered at room temperature for 1 day or refrigerate for up to 3 days.
This cake needs something to grab onto as it bakes. If the sides are greased, it won't climb, and you'll lose that tall, fluffy shape.
Cloud Cake is delicate. Cooling it upside down keeps it from sinking while it sets.
Most often it's one of three things: the egg whites were overwhipped, the cake was underbaked, or it wasn't cooled upside down.
Yes. It's best the day it's made, but it will keep covered at room temperature for a day or refrigerated for up to 3 days.
Ingredients
- Cake flour - Gives the cake its soft, tender crumb and light structure.
- Baking powder - Helps the cake rise gently and evenly.
- Salt - Balances the sweetness and enhances the vanilla flavor.
- Large eggs (separated) - The yolks add richness while the whipped whites create that signature airy texture.
- Granulated sugar (divided) - Sweetens the cake and stabilizes the egg whites.
- Canola oil - Keeps the cake moist without weighing it down.
- Milk (room temperature) - Adds moisture and helps create a smooth batter.
- Vanilla extract - Brings warm, classic flavor that pairs beautifully with berries or powdered sugar.
Love this flavor but don’t want to make a whole cake? This vanilla mug cake recipe is a single-serving, made in the microwave!
Instructions
Preheat the oven to 325°F. Line just the bottom of an 8-inch round pan with parchment paper. Do not grease the sides. This helps the cake climb upward as it bakes.
Whisk together the cake flour, baking powder, and salt. Set aside.
In a large bowl, whisk the egg yolks with ½ cup of the sugar until pale and slightly thick. Slowly whisk in the canola oil, then the milk, then the vanilla.
Sift the dry ingredients into the yolk mixture. Stir gently just until smooth and lump-free. Do not overmix.
In a clean bowl, beat the egg whites until foamy. Gradually add the remaining ¼ cup sugar. Beat until soft, glossy peaks form. The peaks should gently bend, not stand stiff.
Fold one-third of the egg whites into the batter to loosen it. Gently fold in the remaining whites using slow, lifting motions with a wide spatula.
Pour the batter into the prepared pan. Lightly tap the pan on the counter once to release large air bubbles.
Bake at 325° F for 35 to 45 minutes, or until the top springs back and then a skewer inserted comes out clean. A few moist crumbs are fine.
IMPORTANT: You can immediately invert the cake pan to help maintain height, but only if you’re confident that the cake is fully baked and the pan sides were not greased. If unsure, cool it right-side up instead.
If confident, immediately invert the pan when you remove the cake from the oven. Leave the pan inverted until the cake is fully cooled. I like to use two small jars and place the pan upside down using the rim of the pan. This way it keeps the cake off any surface to cool.
To cool without inverting: Let the cake cool in the pan for 10-15 minutes, then run a knife around the edges and remove to cool completely on a wire rack.
Completely cooled, takes about 1 ½ -2 hours. This will prevent collapse and keep the cake cloud-soft.
Once fully cooled, run a thin knife around the edges to release the cake. Remove from the pan and peel off the parchment.
Right before serving, dust with powdered sugar and serve with fresh berries if desired.
Tips
- Let your eggs come to room temperature before starting. They whip better and create more volume.
- Make sure your bowl and beaters are completely clean before whipping egg whites. Any grease can prevent proper peaks.
- Stop at soft peaks. They should look glossy and gently droop.
- Fold slowly. Scoop from the bottom and lift. Don't stir.
- Tap the pan lightly once to remove large air pockets without deflating the batter.
- Be patient during cooling. Allowing it to completely cool is what keeps it cloud-soft.
Serving Suggestions
- Serve with fresh strawberries, raspberries, or blueberries.
- Add lightly sweetened whipped cream for a brunch spread.
- Pair with coffee for an afternoon treat.
- Or dress it up with lemon curd for something extra special.
More Vintage Recipes
If you love vintage recipes like this one, you’ll also love these old-fashioned favorites:
- Strawberry Bread with Strawberry Icing is a soft, moist quick bread made with strawberry gelatin for bold flavor and a beautiful pink color.
- Lemon Lush is a cool, creamy layered dessert made with a buttery cookie crust, sweet cream cheese filling, and a bright lemon pudding topping.
- Peach Cobbler Cheesecake combines a creamy baked cheesecake with sweet peaches and a buttery streusel topping.
- Westhaven Cake is a rich, old-fashioned chocolate cake made with softened dates and topped with warm fudge icing.
Recipe
Cloud Cake (Light & Airy Vanilla Sponge Cake)
Ingredients
- 1 cup cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs separated
- ¾ cup sugar divided
- ¼ cup canola oil
- ⅓ cup milk room temperature
- 1 ½ teaspoons vanilla extract
Instructions
- Pre-heat the oven to 325°F. Line just the bottom of an 8-inch round pan with parchment paper. Do not grease the sides; this helps the cake climb upward.
- Whisk together the cake flour, baking powder, and salt. Set aside for later.
- In a large bowl, whisk egg yolks with ½ cup of sugar until pale and slightly thick. Slowly whisk in the canola oil, then milk, and then vanilla.
- Sift the dry ingredients into the yolk mixture. Stir gently just until smooth and lump-free. The batter should be smooth. (Be sure not to overmix.)
- In a clean bowl, beat egg whites until foamy. Gradually add the remaining ¼ cup of sugar. Beat until soft, glossy peaks form. Be sure not to overwhip; the peaks should bend slightly.
- Fold in ⅓ of the egg whites into the batter to loosen it. Gently fold in the remaining whites. Use a wide spatula and go in slow, lifting motions.
- Pour batter into the pan and tap on the counter once lightly. This will help release large air bubbles.
- Bake for 35-45 minutes, or until the top springs back and then a toothpick inserted in to the center, comes out clean. A few moist crumbs are okay.
- You can immediately invert the cake pan to help maintain height, but only if you're confident that the cake is fully baked and the pan sides were not greased. If unsure, cool it right-side up instead.If confident, immediately invert the pan when you remove the cake from the oven. Leave the pan inverted until the cake is fully cooled. I like to use two small jars and place the pan upside down using the rim of the pan. This way it keeps the cake off any surface to cool.To cool without inverting: Let the cake cool in the pan for 10-15 minutes, then run a knife around the edges and remove to cool completely on a wire rack.Completely cooled, takes about 1 ½ -2 hours. This will prevent collapse and keep the cake cloud-soft.
- Once the pan is completely cool, run a thin knife around the edge to release it from the sides of the pan. Remove the cake and peel off the parchment paper.
- Right before serving, dust the cake with powdered sugar and/or serve with fresh berries.
Notes
- A dark cake pan can bake the cake differently/faster. Start checking for doneness at 30 minutes just in case.
- Let your eggs come to room temperature before starting. They whip better and create more volume.
- Make sure your bowl and beaters are completely clean before whipping egg whites. Any grease can prevent proper peaks.
- Stop at soft peaks. They should look glossy and gently droop.
- Fold slowly. Scoop from the bottom and lift. Don't stir.
- Tap the pan lightly once to remove large air pockets without deflating the batter.
- Be patient during cooling. Leaving the cake upside down until completely cool is what keeps it cloud-soft.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tara says
I made this to take to a quilting lunch and the ladies loved how light it was. Delicious too.
Matt says
This cake reminds me of a flavorful angel food cake. I absolutely love having it with a hot cup of tea or coffee, and my kids love when I top it with berries and whipped cream.
Tracey says
40-45 minutes is waaay too long cake was completely burned. Had to make a second batch and cook for 25 minutes. It does not taste like the Japanese cloud cake
Jessica says
Hi there! Thank you so much for trying this recipe and for sharing your experience. I really appreciate it. I’m sorry it didn’t work out for you the first time. Due to your comment, I adjusted the oven temperature to 325°F be more cautious and flexible for different ovens to hopefully help others. I rebaked this myself at 325°F in a dark pan this time, for a different method than the original testing, and it took 40’ish minutes for it to be completely baked in case that’s helpful.
Bake time can vary quite a bit depending on a few factors too. Many ovens run hotter than the set temperature, and using a dark or nonstick pan can cause the cake to bake and brown more quickly as well.
Also, just to clarify, this recipe is a light, airy sponge-style “cloud cake,” not a Japanese-style cloud cake or cheesecake, so the texture and flavor will be different from that version.
I’m so glad you gave it another try and truly appreciate you taking the time to leave feedback!