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Searching for “cloud cake” and seeing two completely different cakes? You’re in the right place. The term “cloud cake” has taken the baking world by storm, but here’s the thing – it actually refers to two distinctly different desserts that share one magical quality: they’re both impossibly light and airy.

On one hand, you have the viral meringue cloud cake that’s been floating around TikTok and Instagram – a minimalist masterpiece made with just egg whites, sugar, and cornstarch. On the other hand, there’s the classic flourless chocolate cloud cake, a rich and decadent dessert that’s been gracing dinner tables long before social media existed.

This guide is the only one you’ll need. We’ll give you clear, tested recipes for BOTH versions, explain the science behind their cloud-like textures, and even share some delicious variations that will elevate your baking game. Whether you’re craving something light and sweet or rich and indulgent, we’ve got your fluffy cloud cake recipe covered.

Section 1: The Viral Meringue Cloud Cake (The TikTok Sensation)

What Makes This Cake Special

This cake cloud is exactly what its name suggests – a dessert so light it practically melts in your mouth like eating a sweet cloud. With just three basic ingredients, this meringue-based wonder has captured hearts worldwide for its simplicity and ethereal texture. It’s the kind of dessert that makes you question everything you thought you knew about baking.

The Perfect Meringue Cloud Cake Recipe

Ingredients:

3 large egg whites (room temperature)
6 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract (optional)
1 tablespoon honey (optional, for extra moisture)

Step-by-Step Instructions:

Prep Your Kitchen: Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper. Ensure all equipment is spotlessly clean – any trace of oil or yolk will prevent proper whipping.
Create the Base: In a large, clean mixing bowl, whip egg whites until foamy. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form (about 8-10 minutes).
Fold in Cornstarch: Sift cornstarch over the meringue. Gently fold it in using a rubber spatula, making sweeping motions from bottom to top. Add vanilla and honey if using.
Bake to Perfection: Transfer mixture to prepared pan and smooth the top. Bake for 25-30 minutes until the top is golden and springs back lightly when touched.
Cool Gradually: Turn off oven and crack the door open. Let the cake cool in the oven for 30 minutes to prevent sudden temperature changes that could cause collapse.

Expert Tips for Perfect Meringue

Tip Category	Essential Advice
Equipment	Use a spotlessly clean bowl and beaters – even a drop of oil can prevent proper whipping
Egg Whites	Room temperature whites whip faster and achieve better volume
Sugar Addition	Add gradually to prevent deflating the meringue
Peak Recognition	Stiff peaks hold their shape when beaters are lifted

Troubleshooting Common Issues

Why is my cake weepy? Weeping occurs when the meringue releases moisture. This usually happens when the sugar hasn’t fully dissolved or the cake is stored in humid conditions.

Why did my cake collapse? Sudden temperature changes are the culprit. Always cool gradually and avoid opening the oven door during the first 20 minutes of baking.

Can I prevent cracking? Some cracking is normal and adds rustic charm, but you can minimize it by not overbeating and ensuring even oven temperature.

Section 2: The Classic Flourless Chocolate Cloud Cake (The Decadent Original)

The Rich Alternative

This version offers a completely different experience – imagine a crackly meringue top giving way to a rich, fudgy, truffle-like center. This richard sax cloud cake represents the original “cloud cake” concept, where the contrast between the airy top and dense interior creates a dessert that’s both light and indulgent.

Flourless Chocolate Cloud Cake Recipe

Ingredients:

6 oz dark chocolate (70% cocoa), chopped
6 tablespoons unsalted butter
4 large eggs, separated
1/2 cup granulated sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
Powdered sugar for dusting

Step-by-Step Instructions:

Chocolate Base: Preheat oven to 375°F (190°C). Melt chocolate and butter in a double boiler until smooth. Let cool slightly.
Egg Yolk Mixture: Whisk egg yolks with 1/4 cup sugar until pale. Stir in melted chocolate mixture and vanilla.
Meringue Magic: In a clean bowl, whip egg whites with salt until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.
The Gentle Fold: Fold 1/3 of meringue into chocolate mixture to lighten it. Gently fold in remaining meringue in two additions – don’t overmix.
Bake and Serve: Pour into greased 9-inch springform pan. Bake 25-30 minutes until center is just set but still jiggles slightly. Cool completely before removing from pan.

Baker’s Notes

Why you must fold, not stir: Folding preserves the air bubbles in the meringue, maintaining the cake’s light texture. Stirring would deflate these crucial air pockets.

Perfect doneness indicator: The cake should look slightly underdone in the center – it will continue cooking from residual heat and achieve the perfect fudgy texture.

Serving Suggestions: This cake pairs beautifully with fresh berries and a dollop of whipped cream. The acidity of berries cuts through the richness perfectly.

Section 3: The Baker’s Science – Why Are They “Cloud” Cakes?

The Power of Aeration

Both versions earn their “cloud” designation through the magic of aeration. The secret lies in whipped eggs – whether whole eggs or just whites – that trap air bubbles, creating structures so light they seem to defy gravity.

Meringue vs. Sponge vs. Chiffon Comparison

Cake Type	Primary Structure	Texture	Key Ingredients
Meringue Cloud	Whipped egg whites only	Crispy exterior, marshmallow interior	Egg whites, sugar, cornstarch
Sponge	Whole eggs + flour	Light but structured	Eggs, flour, sugar
Chiffon	Egg whites + oil	Moist and airy	Egg whites, oil, flour, baking powder

The meringue cloud cake represents the purest form of aeration – no flour to weigh it down, just pure egg white foam stabilized with sugar and cornstarch. The chocolate version combines this aeration technique with rich ingredients, creating a hybrid that’s both substantial and light.

Section 4: Creative Cloud Cake Variations (Go Beyond the Basics)

Flavor Adventures for Every Palate

Once you’ve mastered the basics, these variations will take your martha stewart cakes inspiration to new heights:

Caramel Cloud Cake: Transform your meringue cloud cake by drizzling homemade salted caramel sauce over the meringue before baking. The caramel creates beautiful swirls and adds complex flavor notes.

Lemon Meringue Cloud Cake: Add fresh lemon zest to your meringue mixture and serve with a dollop of lemon curd. The citrus brightens the sweetness and adds sophisticated tartness.

Mocha Chocolate Cloud Cake: Elevate the chocolate version by adding a tablespoon of espresso powder to the chocolate mixture. The coffee enhances the chocolate flavor without overpowering it.

Berry Cloud Parfait: Layer pieces of either cake with fresh berries and whipped cream for an elegant trifle-style dessert that showcases the cake’s texture.

FAQ Section

Can I make cloud cake ahead of time?

The meringue version is best served the day it’s made, as it can become soggy over time. However, the chocolate cloud cake actually improves after a day, as the flavors meld and the texture becomes even more fudgy.

How do I store cloud cake?

Store the meringue version in an airtight container at room temperature for up to 2 days. The chocolate version can be covered and refrigerated for up to a week – just bring to room temperature before serving.

Can I make cloud cake without cornstarch?

For the meringue version, cornstarch is crucial as it stabilizes the structure. You can substitute with an equal amount of cream of tartar mixed with powdered sugar, but cornstarch gives the best results.

Is cloud cake gluten-free?

Yes! Both versions are naturally gluten-free. The meringue version contains no flour at all, and the chocolate version uses eggs and chocolate as its base structure. Always check your ingredients to ensure they’re certified gluten-free if celiac disease is a concern.

Why does my meringue weep?

Weeping occurs when sugar crystals don’t fully dissolve or when humidity is high. Ensure you beat the meringue long enough for the sugar to completely dissolve – it should feel smooth when rubbed between your fingers.

Can I double the recipe?

Absolutely! Both recipes scale well. For larger gatherings, consider making multiple smaller cakes rather than one giant one, as this ensures even baking and easier serving.

Whether you choose the viral simplicity of the meringue cloud cake or the rich complexity of the chocolate version, you’re guaranteed a dessert that lives up to its heavenly name. These fluffy cloud cake recipes prove that sometimes the most magical desserts come from the simplest techniques – it’s all about understanding the science of aeration and treating your ingredients with respect.

Happy baking, and may your clouds always be perfectly fluffy!