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Recipe

Hearty Cloud Cake Recipe

A rustic, homestyle cake with a tall, tender crumb and a crackly top, lightly sweet and perfect with coffee or fruit.

Author By Matt Campbell
4.8
A rustic round cloud cake on a wooden board with a crackly golden top and a light dusting of powdered sugar
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This is the cake I make when I want something cozy but not fussy. No towering frosting jobs, no weird specialty ingredients, no stress. Just a big, pillowy, rustic cake that bakes up tall, smells like vanilla and warm butter, and somehow tastes even better the next day.

Think of Hearty Cloud Cake as the homestyle answer to sponge cake and coffee cake having a very nice weekend together. It is airy and light, but still satisfying. The crumb is tender, the top gets that crackly golden crust, and you can dress it up with berries or keep it plain and let it do its simple, charming thing.

A slice of rustic cloud cake on a plate showing a light, airy crumb with a golden crust

Why It Works

  • Cloudy texture, sturdy slice: Whipped eggs plus a gentle fold give you lift, while butter and milk keep it tender and rich.
  • Rustic on purpose: Starting hot helps the cake rise, then finishing at a lower temperature sets the crumb without drying it out.
  • Accessible ingredients: Pantry basics, no cake flour required. All-purpose flour plus a little cornstarch gives you a softer, finer crumb.
  • Flexible flavor: Keep it classic with vanilla, or add lemon zest, almond extract, or warm spices without breaking the recipe.

Pairs Well With

Storage Tips

This cake stays surprisingly lovely for a few days, which is dangerous in the best way.

Room temperature

  • Let the cake cool completely.
  • Store in an airtight container or wrap well.
  • Keeps well for 2 to 3 days.

Refrigerator

  • Wrap tightly to prevent it from picking up fridge smells.
  • Good for up to 5 days.
  • For the softest bite, bring slices to room temperature or warm for 8 to 10 seconds in the microwave.

Freezer

  • Slice the cake, then wrap slices individually in plastic wrap and place in a freezer bag.
  • Freeze up to 2 months.
  • Thaw at room temperature, still wrapped, to avoid condensation making the crumb gummy.

Common Questions

Why is it called “cloud cake”?

Because the texture is the point: airy, light, and pillowy. Whipping the eggs and sugar gives the batter lift, then folding keeps that air from getting knocked out.

Is this the same as angel food cake?

Nope. Angel food is fat-free and made with just egg whites, which makes it super light but also more delicate. This cake uses whole eggs plus butter, so it is still airy, but more hearty and homestyle.

Can I make it in a loaf pan or a 9x13 pan?

Yes, with a couple quick tweaks.

  • Loaf pan: Use a 9x5-inch loaf pan if you can. Bake at 350°F for about 45 to 60 minutes. If you only have an 8.5x4.5-inch pan, it will dome higher and may need closer to 55 to 70 minutes. Tent with foil if the top browns early.
  • 9x13-inch pan: Bake at a steady 350°F for about 22 to 30 minutes. Start checking at 20 minutes, since it bakes faster and will be shorter.

In both cases, use the doneness cues: deep golden top, center springs back lightly, toothpick with a few moist crumbs.

My cake sank a little in the middle. What happened?

Usually one of three things: the eggs were not whipped enough, the batter got overmixed after adding flour, or the cake was underbaked. For doneness, look for a center that springs back lightly and an internal temperature around 195°F to 205°F (thermometer is optional, but helpful).

My cake is dense or tight. How do I fix that next time?

This is almost always an air issue. Either the eggs and sugar were under-whipped (you want a thick ribbon that sits on the surface for a few seconds), or the batter got deflated while folding in the flour and butter mixture. Fold gently, scrape the bottom, and stop the second the batter looks uniform.

Help, it stuck to the pan.

Springform pans are great, but they can grab. Grease the sides really well, line the bottom with parchment, and lightly grease the parchment too. After the 15-minute cool, run a thin knife around the edge before releasing the ring.

Can I reduce the sugar?

You can reduce it slightly, but sugar helps with moisture and structure. I would not cut more than 1/4 cup or the crumb can turn a little dry and the rise can suffer.

I started making versions of this cake when I realized I wanted “bake sale comfort” without the bake sale chaos. I am talking about the kind of cake you can slice with one hand while you refill your coffee with the other. The first time I nailed the texture, it felt like the kitchen gave me a little high five: tall rise, crackly top, and a crumb so soft it almost looks fake. Now it is my default when friends swing by, because it looks rustic and impressive, but the method is basically: whip, fold, bake, brag a little.