This beautiful Creamy Cheesy Cloud Cake has a golden, fluffy outer layer and a rich, creamy cheese filling. It’s soft, airy, and deliciously smooth, making it a lovely dessert for family gatherings, afternoon tea, or special occasions.
Ingredients
For the cake
- 4 large eggs, separated
- ½ cup (100 g) granulated sugar
- ¾ cup (95 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ cup (60 ml) milk
- ¼ cup (60 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
For the creamy cheese filling
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) cold heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk (optional)
For decoration
– Powdered sugar, for dusting
Instructions
1. Prepare the batter
Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan. Whisk the egg yolks, milk, melted butter, and vanilla. Sift in the flour, baking powder, and salt, then mix until smooth.
2. Whip the egg whites
In a clean bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until glossy, medium-stiff peaks form.
3. Fold the batter
Gently fold one-third of the whipped egg whites into the yolk mixture. Fold in the remaining whites in two additions, keeping as much air in the batter as possible.
4. Bake the cake
Pour into the prepared pan and bake for approximately 25–35 minutes, until golden and a toothpick inserted into the center comes out clean. Cool completely before filling.
5. Make the creamy filling
Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Add condensed milk if desired.
6. Assemble the cake
Carefully slice the cooled cake horizontally into two layers. Spread the creamy filling evenly over the bottom layer, then place the top layer over it.
7. Chill and serve
Refrigerate for at least 2 hours so the filling firms up. Dust with powdered sugar, slice, and serve chilled.
Nutrition Information
Estimated per serving, assuming 10 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 300–360 |
| Protein | 5–7 g |
| Carbohydrates | 25–32 g |
| Fat | 19–25 g |
| Sugar | 17–23 g |
Values vary with the ingredients and portion sizes.
Nut Information
- Tree nuts: None required.
- Peanuts: None required.
- Dairy: Contains cream cheese, butter, milk, and heavy cream.
- Eggs: Contains eggs.
- Gluten: Contains wheat flour.
- Allergy note: Check ingredient labels and avoid cross-contact if serving anyone with food allergies.
Questions & Answers
1. Can I make this cake without a ring-shaped pan?
Yes. A regular round cake pan works well. The cake in the picture appears ring-shaped, but the recipe can be made in a standard round pan.
2. How do I keep the filling thick and creamy?
Use cold heavy cream, softened cream cheese, and whip the cream to medium-stiff peaks before folding it in.
3. Why did my cake become flat?
Overmixing the egg whites into the batter or opening the oven too early can cause the cake to lose volume. Fold gently and avoid disturbing it while baking.
4. Can I prepare it a day ahead?
Yes. Assemble the cake, cover it, and refrigerate overnight. Add the powdered sugar just before serving.
5. How should I store leftovers?
Keep the cake covered in the refrigerator and enjoy within 3–4 days.
6. Can I freeze this cake?
You can freeze it, but the whipped cream cheese filling may change texture after thawing. For the best results, freeze the unfilled cake layers separately.
7. Can I make the filling less sweet?
Yes. Reduce the powdered sugar to taste and omit the optional condensed milk.
8. Can I add fruit?
Absolutely! Fresh strawberries, blueberries, or raspberries pair beautifully with the creamy cheese filling.
9. How do I get clean slices?
Chill the cake thoroughly and use a sharp knife wiped clean between cuts.
10. Can I use mascarpone instead of cream cheese?
Yes. Mascarpone creates a milder, richer filling. Keep it chilled and avoid overwhipping.
Baking tip: Let the cake cool completely before adding the filling. Even a slightly warm cake can cause the cream to soften and slide.
