Cloud Cake Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; lightly butter the sides and dust with flour, tapping out excess.

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly combined.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium speed until pale and fluffy, about 3–4 minutes.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the bowl, then mix in the vanilla extract.

Alternate dry and wet

With the mixer on low, add one-third of the dry flour mixture, then half of the milk, then another third of flour, the remaining milk, and finish with the last third of flour. Mix just until combined; do not overmix.

Bake

Divide batter evenly between the prepared pans and smooth the tops. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly.

Cool

Allow cakes to cool in the pans for 10 minutes, then run a knife around the edges, invert onto a wire rack, remove parchment, and let cool completely before assembling (about 1 hour).

Combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture just comes to a simmer, then remove from heat. Stir in 1/2 teaspoon vanilla extract. Let cool. Use to brush onto the cake layers to keep them moist (about 2–3 tablespoons per layer).

Chill bowl and beaters

Place the mixing bowl and beaters in the refrigerator or freezer for 10 minutes to chill (this helps the cream whip better).

Optional stabilize

If using cream cheese for slightly more stable frosting, beat the room-temperature 4 oz cream cheese in a medium bowl until smooth before adding whipped cream.

Whip the cream

Pour 3 cups chilled heavy cream into the chilled bowl. Add 1/2 cup confectioners' sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form, about 3–4 minutes. If using the optional cream cheese, gently fold the whipped cream into the smoothed cream cheese until uniform and light. Do not overbeat; stop at soft-stiff peaks to keep a pillowy texture.

Level and syrup the layers

If cake tops domed, level them with a serrated knife for even stacking. Place the first cake layer on a cake board or serving plate. Brush the top evenly with 2–3 tablespoons of the cooled simple syrup.

First layer of frosting

Spread about one-third of the whipped cream frosting over the first layer in an even layer (about 3/4 to 1 cup). Smooth with an offset spatula.

Add second layer

Place the second cake layer on top, pressing gently to level. Brush the top with 2–3 tablespoons more simple syrup.

Crumb coat

Apply a thin layer of whipped cream over the top and sides to seal crumbs. Chill the assembled cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frosting

Apply the remaining whipped cream to the top and sides, smoothing with an offset spatula or creating soft peaks/textures with the back of a spoon to emphasize a cloud-like appearance.

Arrange seasonal fruits

Gently arrange the prepared strawberries, blueberries, and kiwi on top of the cake in a loose, airy pattern so the whipped cream remains visible—stack a few berries, scatter others, and add mint leaves for color. Sprinkle 1 teaspoon lemon zest lightly over the fruits to brighten flavors, if using.

Chill before serving

Refrigerate the cake for at least 30 minutes to firm the frosting and allow flavors to marry. Serve chilled but not ice-cold for best texture. Keep refrigerated and consume within 2 days for peak freshness.