A Cloud Cake is just as dreamy as it sounds — light, airy, and melt-in-your-mouth soft. There are a few versions out there (like Japanese cotton cheesecake, whipped cream-based cakes, or mousse-style no-bakes), but here’s a classic vanilla whipped cloud cake version that’s super fluffy, simple, and can be served as is or layered with fruit.
☁️ Vanilla Cloud Cake (No-Bake, Fluffy & Light)
🕒 Time:
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Prep: 20 minutes
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Chill: 4 hours or overnight
🍽 Serves: 8–10
🧾 Ingredients:
For the crust (optional, for structure):
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1½ cups graham cracker crumbs or ladyfingers
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6 tbsp butter, melted
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2 tbsp sugar
For the cloud filling:
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8 oz cream cheese, softened
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½ cup powdered sugar
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2 tsp vanilla extract
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1½ cups cold heavy whipping cream
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Zest of 1 lemon (optional, for brightness)
Toppings (optional):
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Fresh berries
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Fruit compote
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White chocolate shavings
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A dusting of powdered sugar
👩🍳 Instructions:
1. Make the crust (optional):
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Mix graham crumbs, melted butter, and sugar.
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Press into the bottom of a 9-inch springform pan.
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Chill while preparing the filling.
2. Make the cloud filling:
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In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
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In a separate bowl, whip the cold heavy cream to stiff peaks.
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Gently fold the whipped cream into the cream cheese mixture in 2–3 batches until fully combined and airy.
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Add lemon zest if using.
3. Assemble:
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Spread the filling evenly over the chilled crust.
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Smooth the top with a spatula.
4. Chill:
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Refrigerate at least 4 hours, or overnight for best texture.
5. Serve:
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Remove from pan, top with fruit or dust with powdered sugar, and slice gently with a hot knife.
💡 Tips:
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For a chocolate version, add ¼ cup melted white or milk chocolate into the cream cheese mixture.
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Want more height? Double the filling for a thicker, bakery-style look.
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Keeps well in the fridge for 3–4 days.
