Cloud Piece Cake Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan (or two 8-inch pans) and line the bottom with parchment paper.

Whisk dry ingredients

In a medium bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and 1/2 tsp fine sea salt until evenly combined.

Combine wet ingredients

In a large bowl, whisk the whole milk, vegetable oil, eggs, vanilla extract, and optional lemon zest until smooth and homogenous.

Make the batter

Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula or whisk until just combined and no streaks of flour remain. Do not overmix to keep the cake tender.

Bake

Pour batter into the prepared pan(s) and smooth the top. Bake in the preheated oven 25–30 minutes for a single 9-inch pan (or 18–22 minutes for two 8-inch pans), or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack, remove parchment, and cool completely (about 1 hour). Cooling fully is important before adding the cloud filling.

Prepare a double boiler

Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl (metal or glass) over the pan, ensuring the bottom of the bowl does not touch the water.

Heat egg whites and sugar

Combine the 4 room-temperature egg whites, 1 cup granulated sugar, and a pinch of salt in the heatproof bowl. Whisk constantly over the simmering water until the sugar is dissolved and the mixture reaches about 160°F (71°C) by an instant-read thermometer, or feels warm and not gritty when rubbed between fingers (about 3–4 minutes).

Whip to glossy peaks

Transfer the hot egg white mixture to the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Whisk on high speed until stiff, glossy, cooled meringue forms and the bowl is no longer warm to the touch, about 8–12 minutes.

Add flavor and optional butter

Whisk in 1 tsp vanilla extract. If you prefer a slightly softer, more spreadable cloud, beat in up to 2 tablespoons softened unsalted butter, one tablespoon at a time, until incorporated and the texture is creamy. Use butter sparingly so the meringue stays light.

Level and layer (if using two pans)

If you baked two 8-inch layers, level the tops with a serrated knife. Place one layer on a serving plate or cake stand.

Spread the cloud filling

Using an offset spatula, spread about two-thirds of the Swiss meringue cloud filling over the first cake layer, creating soft peaks and gentle billows to mimic clouds. If you baked a single 9-inch cake, cut it horizontally into two layers first.

Top and finish

Place the second cake layer on top and spread the remaining cloud filling over the top and very slightly down the sides for a rustic 'cloud' appearance. Create soft swoops and peaks with the spatula to emphasize the cloud texture.

Chill briefly

Chill the assembled cake in the refrigerator for 15–30 minutes to set the meringue slightly; this makes slicing cleaner.

Garnish and serve

Dust the top lightly with powdered sugar, scatter fresh berries around the base or on top if desired, and tuck a few mint leaves for color. Slice with a sharp serrated knife warmed under hot water and dried between cuts for clean slices.