That Cloud Cake is basically a soft, airy Japanese-style cheesecake—light as a souffle, slightly creamy in the center, and melt-in-your-mouth soft when done right. It’s the kind of dessert that looks simple in ingredients but feels almost “magical” in texture when it comes out of the oven.
☁️ Cloud Cake (Blender Version) — Full Recipe
🌿 Introduction
Cloud Cake is inspired by the Japanese cotton cheesecake style, known for its airy structure and delicate sweetness. Unlike dense cheesecakes, this version rises softly, jiggles slightly when warm, and settles into a cloud-like texture after cooling. Using a blender makes it even easier—everything comes together smooth, fast, and consistent.
🧾 Ingredients
- 200g (7 oz) cream cheese, softened
- 50g (3 tbsp) unsalted butter, softened
- 100ml (7 tbsp) milk
- 4 large eggs, separated
- 70g (⅓ cup) granulated sugar
- 40g (⅓ cup) cake flour
- 10g (1 tbsp) cornstarch
- 1 tsp vanilla extract
👩🍳 Instructions (Blender Method)
1. Prepare the base
In a blender, combine: cream cheese + butter + milk
Blend until completely smooth and creamy.
2. Add yolks
Add egg yolks one by one, blending after each addition.
Then add vanilla extract.
3. Dry ingredients
Sift in cake flour and cornstarch.
Blend just until smooth—don’t overmix.
4. Whip the egg whites
In a clean bowl, beat egg whites until foamy.
Gradually add sugar and whip until soft peaks form (light and fluffy, not dry).
5. Fold gently
Carefully fold the egg whites into the batter in 2–3 batches.
Use slow folding motions to keep the air inside.
6. Bake
- Preheat oven to 160°C (320°F)
- Pour into lined cake pan
- Place pan in a water bath (important for texture)
- Bake 50–60 minutes until lightly golden and slightly jiggly in the center
7. Cool properly
Turn off oven and leave cake inside with the door slightly open for 10–15 minutes.
Then remove and cool fully before slicing.
🔬 Methods Explained
The key method here is aeration + gentle folding. The whipped egg whites create structure without heaviness. The water bath ensures slow, even cooking so the cake rises like a souffle instead of cracking or collapsing.
📜 History & Formation
Cloud-style cheesecakes trace back to Japanese baking, influenced by European cheesecakes but adapted to be lighter and less sweet. Over time, home bakers simplified it into blender versions like yours—keeping the same airy identity but making it faster and more accessible.
🧁 Texture & Experience
When baked correctly:
- Top: lightly golden and soft
- Center: jiggly like a pudding cloud
- Bite: melts instantly, almost mousse-like
It’s the kind of cake that disappears quietly from the plate because people keep “just one more slice.”
💛 Conclusion
This Cloud Cake is proof that simple ingredients can turn into something elegant and addictive. It’s quick enough for weekly baking but special enough to feel like a bakery dessert.
💕 “For lovers of this cake…”
This is for people who love: soft desserts that wobble slightly when moved
light sweetness instead of heavy sugar
cakes that feel like eating air and cream together
And honestly—once someone tries it warm from the oven, it usually doesn’t stay in the kitchen very long.
If you want, I can also give you a chocolate Cloud Cake version, matcha version, or ultra-jiggly Japanese bakery style upgrade.