Cloud Cake” usually refers to one of two things: the internet-famous 3-ingredient Meringue Cloud (fluffy, blue, and cotton-candy-like) or the Japanese Soufflé Cheesecake (wobbly, light, and airy).
Since you’ve been on a roll with classic comfort recipes, let’s go with the Soufflé Cloud Cake. It’s basically a cross between a sponge cake and a cheesecake—so light it practically dissolves on your tongue.
The Ingredients
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The Creamy Base: 7 oz (200g) Cream Cheese, 2 tbsp Unsalted Butter, 1/4 cup Whole Milk.
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The Structure: 3 Large Eggs (separated into whites and yolks), 1/4 cup All-purpose Flour.
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The Lift: 1/2 cup Granulated Sugar, 1/4 tsp Cream of Tartar (or a squeeze of lemon juice).
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Flavor: 1 tsp Vanilla extract.
The “Cloud” Technique
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Melt & Mix: In a double boiler (or a bowl over simmering water), melt the cream cheese, butter, and milk together until smooth. Let it cool slightly, then whisk in the egg yolks, vanilla, and flour until no lumps remain.
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The Meringue (Crucial Step): In a separate clean bowl, beat the egg whites with the cream of tartar. Gradually add the sugar until you get soft peaks.
Note: Do not over-beat to stiff peaks, or the cake will crack in the oven! You want it to look like shaving cream.
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The Fold: Gently fold the egg whites into the cheese mixture in three batches. Use a spatula and a “U” motion—don’t stir, or you’ll deflate the air bubbles.
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The Water Bath: Pour the batter into a lined 6-inch cake pan. Place that pan inside a larger baking dish filled with 1 inch of hot water.
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The “Slow & Low” Bake:
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Bake at 320°F (160°C) for 20 minutes.
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Reduce heat to 230°F (110°C) and bake for another 40–50 minutes.
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Turn off the oven and leave the door cracked for 15 minutes to prevent the “cloud” from collapsing.
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Troubleshooting Your Cloud
| Issue | Likely Cause |
| Large Cracks on Top | Oven was too hot or meringue was beaten too stiff. |
| Shrinking/Deflating | The temperature changed too fast; don’t skip the “cracked door” cool-down. |
| Dense Bottom Layer | The whites weren’t folded in well enough or the batter sat too long. |
Serving Suggestions
This cake is barely sweet, so it thrives with toppings:
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The Classic: A simple dusting of powdered sugar.
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The Fresh: Macerated strawberries or raspberries.
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The Decadent: A dollop of whipped cream and a drizzle of honey.