Introduction
Soft, airy, and melt-in-your-mouth — the Cloud Cake is a dessert like no other. I make it twice a week and still can’t get enough. It’s incredibly easy: just put everything in a blender! Whether you’re a beginner or a seasoned baker, this recipe brings joy with every bite. If you’ve received this from someone, know it’s a little piece of happiness being shared.
Ingredients
200g (7 oz) cream cheese, softened
50g (3 tbsp) unsalted butter, softened
100ml (7 tbsp) milk
4 large eggs, separated
70g (⅓ cup) granulated sugar
40g (⅓ cup) cake flour
10g (1 tbsp) cornstarch
1 tsp vanilla extract
Instructions
Preheat your oven to 150°C (300°F). Prepare a cake pan with parchment paper and lightly grease the sides.
In a blender, combine cream cheese, butter, milk, egg yolks, vanilla, flour, and cornstarch. Blend until smooth and creamy.
In a separate clean bowl, beat egg whites with sugar until stiff peaks form (meringue texture).
Gently fold the egg whites into the blended mixture in 3 batches to keep the air in the batter.
Pour the batter into the cake pan. Tap gently to remove air bubbles.
Bake using the water bath method: place the pan into a larger pan filled with hot water halfway up the sides.
Bake for 50-60 minutes or until slightly golden on top and set.
Let it cool in the oven with the door slightly open to prevent shrinking. Then chill before serving.
Methods
The Cloud Cake uses the classic Japanese souffle method. The base is blended for convenience, while the whipped egg whites add the signature fluffiness. Baking in a water bath keeps the texture moist and delicate. Patience is key — avoid opening the oven early!
History
This cake style has roots in Japanese baking culture, inspired by European cheesecakes but made lighter and fluffier. Known in some places as “Japanese Cotton Cheesecake,” this version goes by many names — all of them delicious. Over time, it’s become a viral favorite around the world thanks to its dreamy texture and visual appeal.
Benefits
Light in calories compared to traditional cheesecakes.
Gluten-light with a small amount of flour and cornstarch.
Great source of protein from eggs and cream cheese.
Simple ingredients and easy method — no fancy tools needed.
Perfect for celebrations or light desserts after meals.
Formation (Assembly)
Once the batter is blended and lightened with whipped egg whites, it’s poured into a lined cake pan. The key to success is gentle folding, a stable meringue, and baking with steam. The final product should be golden on top, pillowy inside, and jiggle like a soft cloud.
Conclusion
The Cloud Cake is the kind of recipe you’ll come back to over and over. Easy, foolproof, and deeply satisfying, it’s perfect for all seasons and moods. A blender, a few eggs, and a bit of love — that’s all it takes to create dessert magic.
Lovers of the Cloud Cake
This recipe has been shared between friends, families, and across social media for good reason. Its simplicity and taste win everyone over. Kids love the texture, adults love the lightness, and bakers love the ease. If you’ve made it once, you’ll want it again — and again.
Methods (Again)
Remember: blending makes the base smooth, folding keeps the air, and baking gently in a water bath ensures success. Let it cool gradually and you’ll be rewarded with the softest cake you’ve ever tasted.
Nutrition
Calories per slice (1/8 cake): ~150
Protein: 5g
Fat: 10g
Carbohydrates: 10g
Sugar: 7g
Gluten: low
(Nutrition is approximate and depends on exact ingredients used.)
Conclusion (Again)
Twice a week, every week — it never gets old. Whether it’s your first time or your fiftieth, Cloud Cake delivers every single time. From the blender to the oven to your plate, it’s as magical as it is memorable.
Lovers (Again)
Those who try it become lifelong fans. It’s shared from one kitchen to another, passed around in group chats, family tables, and birthday parties. Cloud Cake isn’t just a recipe — it’s a feeling.