🍰✨ Ultra-Soft Cloud Cake (Blender Japanese Cotton Cheesecake Style) ✨🍰
Light as air, creamy like a cheesecake, and so soft it literally melts on your tongue—this is the kind of cake that feels like a cloud on a plate. No complicated steps, no stress, just blend, bake, and enjoy.
You making this twice a week actually makes sense… it’s addictive in the best way.
🌿 Introduction
Cloud Cake (often inspired by Japanese cotton cheesecake) is famous for its jiggly texture, delicate sweetness, and melt-in-your-mouth softness. It sits between a sponge cake and a cheesecake—airy like a soufflé but creamy inside.
What makes it special is the balance: whipped eggs + cream cheese = magic structure without heaviness.
🧁 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, add: cream cheese + butter + milk
Blend until completely smooth and creamy.
2. Add egg yolks mixture
Add egg yolks + vanilla extract
Blend again until fully combined.
3. Dry ingredients
Add cake flour + cornstarch
Blend just until no lumps remain. Don’t overmix.
4. Whip egg whites (important step)
In a clean bowl, beat egg whites with sugar until soft peaks form.
This is what gives the cake its “cloud” texture.
5. Combine gently
Fold egg whites into the batter in 2–3 additions.
Do this slowly to keep air inside.
6. Bake
- Preheat oven to 160°C
- Pour into lined pan
- Bake in a water bath for 50–60 minutes
- Then turn off oven and let it sit inside for 10–15 minutes
🔬 Method Explained (Why it works)
- Cream cheese + butter = richness and softness
- Whipped egg whites = air structure (the “cloud”)
- Cornstarch + cake flour = stability without heaviness
- Water bath = gentle heat so it stays fluffy, not dry
📜 A Bit of History
Cloud-style cheesecakes are inspired by Japanese “soufflé cheesecakes”, which became popular in Osaka bakeries in the 1990s. They were created to be lighter than traditional Western cheesecakes—less dense, more airy, and more “jiggly.”
Over time, home bakers adapted it into blender versions for convenience—like yours.
🧪 Formation (What’s happening in the oven)
As it bakes:
- Air in egg whites expands
- Protein structure sets slowly
- Moisture from milk creates steam
- The cake rises gently like a soufflé
Then it slowly settles into a soft, creamy texture.
🍽️ Serving Suggestions (the “best part”)
- Dust with powdered sugar
- Add fresh strawberries or blueberries
- Drizzle honey or caramel
- Serve chilled for extra creamy texture
- Or warm for a melt-in-the-middle feel
❤️ Conclusion
This Cloud Cake is one of those recipes that feels almost too easy for how good it turns out. Light, creamy, and comforting—perfect for when you want something sweet without heaviness.
Once you master it, it becomes a “keep coming back to it” recipe… exactly like what you’re already doing.
If you want next step upgrades, I can also help you make: 🍫
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Just tell me 👍