Cloud Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans or line with parchment circles. Bring eggs and butter to near room temperature if refrigerated (about 20–30 minutes).

Dry ingredients

Whisk together the all-purpose flour, baking powder and salt in a medium bowl. Set aside.

Wet ingredients

In a large bowl or stand mixer, beat the eggs and granulated sugar on medium-high speed until thickened, pale, and the ribbon stage begins (about 3–4 minutes). Mix in the vanilla extract. With mixer on low, stream in the melted cooled butter and then the milk until combined.

Combine batter

Fold the dry ingredients into the wet mixture in two additions using a rubber spatula, mixing gently until just combined. Do not overmix; small streaks of flour are okay.

Bake

Divide batter evenly between prepared pans (use a kitchen scale or measure by eye). Smooth tops and bake in the center of the oven for 22–28 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back to the touch.

Cool

Remove cakes from oven and let sit in pans for 10 minutes. Run a knife around edges and invert onto wire racks. Peel off parchment and cool completely (at least 1 hour) before assembling so the whipped cream does not melt.

In a small saucepan, combine 1 cup sugar and 1 cup water. Heat over medium until sugar dissolves, stirring occasionally. Remove from heat, stir in lemon zest and vanilla if using. Cool to room temperature. Refrigerate if not using immediately.

Chill equipment

Place the mixing bowl and whisk/beaters in the refrigerator or freezer for 10–15 minutes before whipping to help the cream thicken faster.

Make stabilized whipped cream

Pour the chilled heavy cream into the chilled bowl. Start whipping on medium speed. When it begins to thicken, add the powdered sugar and vanilla. If using cream stabilizer or instant pudding powder, add it with the sugar. Continue whipping to medium-stiff peaks—the cream should hold shape but remain soft enough to spread. Do not overbeat or it will turn grainy.

Level and slice layers

If cake domes formed, level the tops with a serrated knife so layers sit flat. If you prefer thinner layers, slice each cake horizontally to create four thinner layers (optional).

Moisten layers

Place the first cake layer on a serving plate or cardboard round. Brush a few tablespoons of cooled simple syrup evenly over the surface to add moisture (use more or less to taste).

Layer with whipped cream

Spread about one-third of the whipped cream over the first layer in an even layer (about 3/4 to 1 cup). Top with the next cake layer, brush with syrup, and repeat until all layers are stacked. Reserve about 1 to 1 1/2 cups whipped cream for the exterior frosting and decoration.

Frost cake

Apply a thin crumb coat of whipped cream to the sides and top to seal in crumbs. Chill the cake for 15–20 minutes to set the crumb coat. After chilling, spread the remaining whipped cream evenly over the top and sides, smoothing with an offset spatula to create a soft 'cloud' texture—use sweeping motions to create gentle peaks if desired.

Arrange seasonal fruits

Pat fruits dry with paper towels. Arrange strawberries, blueberries, kiwi, and mandarin segments decoratively on the top of the cake. For a natural 'cloud' look, leave some whipped-cream peaks visible around fruit clusters. Tuck a few mint leaves among the fruit if using.

Glaze fruit (optional)

If you want shiny fruit and longer fruit freshness, warm the apricot jam with 1 tablespoon water until thin and brush lightly over the fruit using a pastry brush. Chill the cake until serving.

Chill before serving

Refrigerate the assembled cake at least 1 hour (preferably 2–4 hours) to let flavours meld and whipped cream set. Keep the cake chilled until 10–20 minutes before serving for best texture.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store leftovers covered in the refrigerator for up to 2 days (best eaten within 24–48 hours because whipped cream softens over time).