Fluffy Cloud Cake Recipe

This recipe creates a light and airy cake, perfect for summer celebrations or a delightful afternoon tea.


  • (dry)
    • 1 ¾ cups cake flour (spoon and leveled)
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
  • (wet)
    • ¾ cup unsalted butter, softened
    • 1 ½ cups granulated sugar
    • 5 large egg whites
    • ½ cup granulated sugar (for egg whites)
    • ½ cup sour cream
    • 1 tablespoon canola oil
    • 1 tablespoon vanilla extract
    • 1 cup buttermilk (or 1 tbsp vinegar + 1 cup milk)


  1. Preheat your oven to 350°F (175°C) and grease two round cake pans or a 9×13 inch baking pan. Line the bottom with parchment paper for easy removal.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. In a separate bowl, whisk the egg whites until frothy. Gradually add the ½ cup of sugar for the egg whites while continuing to whisk on high speed. Beat until stiff peaks form.
  5. In the butter mixture, alternate adding the dry ingredients and the wet ingredients (sour cream, oil, vanilla extract, and buttermilk) in three batches, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
  6. Gently fold the whipped egg whites into the batter using a rubber spatula. Do this in three additions, folding until no white streaks remain.
  7. Divide the batter evenly between your prepared cake pans or baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool completely in the pans before frosting or decorating as desired.

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