Cloud Cake (Light & Creamy Blender Cake)
This Cloud Cake is famous for its ultra-light, airy texture that almost melts in your mouth. Made with simple ingredients and blended together, it creates a soft cheesecake-like sponge that feels like eating a sweet cloud. Perfect with tea or coffee and easy enough to make anytime.
Ingredients
200 g (7 oz) cream cheese, softened
50 g (3 tbsp) unsalted butter, softened
100 ml (7 tbsp) milk
4 large eggs, separated
70 g (⅓ cup) granulated sugar
1 tbsp cornstarch (optional, for stability)
1 tsp vanilla extract (optional)
Powdered sugar, for dusting
Instructions
Preheat the oven
Preheat your oven to 160°C (320°F).
Line an 8-inch (20 cm) round cake pan with parchment paper.
Blend the base
In a blender, add:
cream cheese
butter
milk
egg yolks
half of the sugar
Blend until completely smooth and creamy.
Prepare the egg whites
In a clean bowl, beat the egg whites with the remaining sugar using a mixer until soft peaks form.
Combine gently
Pour the blended mixture into a bowl.
Gently fold the whipped egg whites into the batter in 2–3 additions using a spatula.
Mix slowly to keep the batter light and airy.
Bake (water bath method)
Pour the batter into the prepared pan.
Place the cake pan inside a larger pan filled with hot water (water bath).
Bake for 50–60 minutes.
Cool slowly
Turn off the oven and leave the cake inside with the door slightly open for 10–15 minutes.
This prevents the cake from collapsing.
Serve
Let the cake cool completely, then dust with powdered sugar before serving.
🍰 Tips for the Best Cloud Cake
Make sure the cream cheese and butter are soft so the batter blends smoothly.
Fold gently so the cake stays fluffy.
The water bath keeps the cake moist and prevents cracks.
Chill for 1 hour in the fridge if you prefer a slightly cheesecake-like texture.
Optional Toppings
Fresh strawberries or blueberries
Lemon zest
Honey drizzle
Whipped cream
