There’s something magical about a cake that feels like biting into a cloud. This 3-egg Cloud Soufflé Cake is exactly that—light, airy, and soft as a pillow. I love making it on weekends because it’s simple, forgiving, and the results are always stunning. Even if you’ve never baked before, this recipe is designed to guide you step by step, and the cake always comes out beautifully puffed, golden, and soft.
Why You‘ll Love This Recipe
- Effortless yet impressive: With just 3 eggs and a handful of pantry staples, you can create a cake that looks and tastes like a professional bakery soufflé.
- Soft and versatile: The cake is cloud-like, tender, and melts in your mouth. Perfect for breakfast, dessert, or even as a baby-friendly treat.
- Flexible and customizable: You can enjoy it plain or experiment with cocoa, matcha, or a drizzle of honey for a flavor upgrade.
- Beginner-proof: Clear steps, simple techniques, and foolproof timing make this recipe ideal for baking novices.
Ingredients and Substitutions
Eggs – We use 3 eggs separated into yolks and whites. The yolks add richness and creaminess, while the whipped whites give the cake its airy structure.
Whole milk – I recommend using full-fat milk for the best flavor and texture. If unavailable, warm water works as a substitute, but the richness will be slightly reduced.
Cake flour / low-gluten flour – This is essential for a soft, tender cake. Do not substitute with all-purpose or bread flour.
Granulated sugar – Adjust sweetness to taste. For a baby-friendly version, reduce by half.
Lemon juice – Just a few drops help stabilize the egg whites and reduce any eggy smell.
Dried cranberries – For garnish and flavor. You can substitute with raisins or blueberries, or omit entirely.
How to Make Cloud Soufflé Cake
1. Prep Work (15 min)
Separate eggs into yolks and whites, placing them in two clean, dry bowls.
Chill egg whites in the fridge for 10 minutes to improve whipping stability.
Preheat the oven to 175℃ (347°F).
Wash your cake mold and set aside—no need to grease it.
2. Make Egg Yolk Batter (10 min)
Pour milk into the egg yolks and mix gently with a spatula until smooth.
Sift in the cake flour and fold carefully until no lumps remain. Stop as soon as the batter is smooth to avoid making the cake tough.
3. Whip Egg Whites (15 min)
Remove chilled egg whites from the fridge and add a few drops of lemon juice.
Whip at high speed using an electric mixer.
Add sugar gradually in 2–3 portions, waiting for each to dissolve before adding the next.
Reduce speed and whip until soft peaks form—tips should bend slightly when the whisk is lifted. Avoid over-whipping, which can cause cracks during baking.
4. Fold Batter (10 min)
Fold 1/3 of the whipped egg whites into the yolk batter using a gentle “lift from the bottom” motion.
Then fold the yolk mixture into the remaining whites until fully combined. The batter should be smooth, airy, and delicate.
5. Bake (25 min)
Pour batter into the cake mold and gently tap 2–3 times to release large air bubbles.
Sprinkle cranberries on top.
Bake in the middle of the preheated oven at 175℃ (347°F) for 25 minutes. Cake is ready when it has risen, is golden, and springs back when lightly pressed.
Remove immediately—no need to invert. Let cool until warm before serving.
Tips & Tricks
Whipping & Folding:
Egg yolks must not mix with whites; oil or water will prevent proper whipping.
Use only a few drops of lemon juice; too much affects flavor.
Fold gently and quickly, using lifting motions rather than stirring in circles, to preserve airiness.
Baking:
Fully preheat your oven. Keep the temperature at 175℃ for 25 minutes. Higher risks burning or cracking; lower risks undercooking.
Don’t invert the cake—it will collapse due to its soft texture.
Flavor Upgrades:
For a richer flavor, add cocoa or matcha powder to the yolk batter.
Drizzle honey or yogurt on top for an extra special touch.
To make the cake even fluffier, whip egg whites closer to stiff peaks, but don’t overdo it.
Baby-Friendly Tips:
Reduce or omit sugar.
Chop cranberries finely to prevent choking.
Cut into small, easy-to-hold pieces.
Storage:
Best enjoyed fresh for that cloud-like softness.
Can be stored in an airtight container in the fridge for 1 day.
Reheat 10 seconds in microwave or 5 minutes at 150℃ in oven to restore fluffiness.
Frequently Asked Questions
Why is my cake not fluffy?
This usually happens if the egg whites weren’t whipped enough or were overfolded into the yolk batter. Ensure they form soft peaks and fold gently.
Can I prepare the batter ahead of time?
Egg white foam loses stability over time, so it’s best to fold and bake immediately.
Why did my cake crack?
Over-whipped egg whites, overbaking, or high oven temperature can cause cracks. Keep oven at 175℃ and monitor closely.
Is this cake safe for babies?
Yes, you can reduce or omit sugar and finely chop dried fruits. Always let it cool before serving.
Soft, Fluffy, and Delicious Cloud Cake You Can Make at Home
Ingredients
- 3 eggs separated into yolks and whites
- 50 ml whole milk
- 60 g low-gluten cake flour
- 30 g granulated sugar
- A few drops lemon juice
- A small handful dried cranberries for topping
Instructions
Prep Work (15 min)
- Separate eggs into yolks and whites, placing them in two clean, dry bowls.
- Chill egg whites in the fridge for 10 minutes to improve whipping stability.
- Preheat the oven to 175℃ (347°F).
- Wash your cake mold and set aside—no need to grease it.
Make Egg Yolk Batter (10 min)
- Pour milk into the egg yolks and mix gently with a spatula until smooth.
- Sift in the cake flour and fold carefully until no lumps remain. Stop as soon as the batter is smooth to avoid making the cake tough.
Whip Egg Whites (15 min)
- Remove chilled egg whites from the fridge and add a few drops of lemon juice.
- Whip at high speed using an electric mixer.
- Add sugar gradually in 2–3 portions, waiting for each to dissolve before adding the next.
- Reduce speed and whip until soft peaks form—tips should bend slightly when the whisk is lifted. Avoid over-whipping, which can cause cracks during baking.
Fold Batter (10 min)
- Fold 1/3 of the whipped egg whites into the yolk batter using a gentle “lift from the bottom” motion.
- Then fold the yolk mixture into the remaining whites until fully combined. The batter should be smooth, airy, and delicate.
Bake (25 min)
- Pour batter into the cake mold and gently tap 2–3 times to release large air bubbles.
- Sprinkle cranberries on top.
- Bake in the middle of the preheated oven at 175℃ (347°F) for 25 minutes. Cake is ready when it has risen, is golden, and springs back when lightly pressed.
- Remove immediately—no need to invert. Let cool until warm before serving.