If you told me a while ago that I could make a cake this fluffy with only two ingredients, I probably wouldn’t have believed you.

But honestly, this little cloud cake has become one of my favorite things to make when I want something sweet and filling without baking a traditional cake.

The texture is the best part. It’s incredibly light and airy—almost somewhere between a soufflé, Japanese-style cheesecake, and a fluffy baked mousse. And because the recipe relies on egg whites and nonfat Greek yogurt, it packs a surprising amount of protein into a relatively small number of calories.

I usually make this when I’m craving dessert in the evening or need an easy high-protein snack. You can eat it plain, but I love topping mine with fresh berries and a little powdered sweetener.

And yes, the ingredient list really is only two ingredients!

Recipe note: The commonly shared nutrition target for this version is about 185 calories and 38g protein for the whole cake. Exact nutrition will vary according to the brands and quantities you use.

Ingredients

For one small cloud cake:

1 cup liquid egg whites
½ cup nonfat Greek yogurt

That’s genuinely all you need.

Optional toppings

The toppings aren’t included in the two-ingredient recipe, but you can add:

Fresh raspberries or strawberries
Blueberries
A dusting of powdered sweetener
Cinnamon
Sugar-free syrup
A little lemon zest
Fresh whipped topping

If you’re trying to keep the calories particularly low, berries are my usual choice.

How to Make 2-Ingredient Cloud Cake

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a small round baking pan with parchment paper. I usually use a small springform or cake pan because it makes removing the delicate cake much easier.

A little cooking spray around the sides can also help.

2. Separate the Mixture

Pour the egg whites into a large, clean mixing bowl.

Using an electric hand mixer, whip the egg whites until they become very fluffy and form stiff peaks.

This is the most important step in the whole recipe.

Don’t rush it. You want the egg whites to hold their shape when you lift the beaters.

3. Add the Greek Yogurt

Place the Greek yogurt in a separate bowl and stir it briefly to make it smooth.

Add a small portion of the whipped egg whites to the yogurt and gently fold them together.

Then gradually fold the yogurt mixture back into the remaining egg whites.

Be Gentle Here

This isn’t the time for vigorous stirring.

I usually use a spatula and make slow, sweeping motions from the bottom of the bowl upward. The goal is to keep as much air in the egg whites as possible.

That trapped air is what gives the cake its signature cloud-like texture.

4. Transfer to the Pan

Pour the mixture into your prepared baking pan.

Gently smooth the top with a spatula.

Don’t bang the pan on the counter to remove bubbles—you actually want those little air bubbles.

5. Bake

Bake at 350°F (175°C) for approximately 25–35 minutes.

The cake should look puffed and lightly golden on top, with the center mostly set.

Keep an eye on it toward the end because ovens and pan sizes vary.

6. Let It Cool

Remove the cake from the oven and allow it to cool.

Don’t panic if it deflates somewhat as it cools. That’s completely normal for a soufflé-like cake made primarily from whipped egg whites.

Once cooled, gently remove it from the pan.

I actually like putting mine in the refrigerator for a little while before eating it. The texture becomes slightly firmer and almost cheesecake-like.

What Does Cloud Cake Taste Like?

It’s much lighter than a traditional cake.

The Greek yogurt gives it a mild tang, while the whipped egg whites create that airy, fluffy texture. It’s not particularly sweet on its own because neither ingredient is heavily sweetened.

That’s why I usually add berries or a calorie-free sweetener when I’m making it as a dessert.

Think fluffy protein cheesecake meets soufflé, rather than a conventional birthday cake.

My Best Cloud Cake Tips

Whip the egg whites properly

This is probably the biggest secret to getting a fluffy result.

Make sure your bowl and beaters are clean and free from grease. Whip until the egg whites hold stiff peaks.

Fold, don’t stir

Once the yogurt is introduced, be gentle. Overmixing knocks the air out of the egg whites and can leave you with a flat, dense cake.

Use thick Greek yogurt

I recommend nonfat Greek yogurt that’s relatively thick rather than a very watery yogurt. Excess liquid can affect the texture.

Don’t worry about shrinking

The cake will probably rise beautifully in the oven and then sink somewhat while cooling.

Honestly, mine rarely looks exactly like it did when it first came out of the oven—and that’s okay.

Let it cool before slicing

The interior continues to set as it cools. If you cut into it immediately, it can seem much softer than it will be later.

Experiment with flavor

Once you’ve mastered the basic recipe, you can experiment with flavorings, although technically that means it is no longer a true two-ingredient cake.

A little vanilla extract, cinnamon, lemon zest, or cocoa powder can completely change the flavor.

Serving Suggestions

This cake is great on its own, but toppings make it feel much more like dessert.

My favorite combination is:

Cloud cake + fresh raspberries + strawberries + a light dusting of powdered sweetener.

You could also try:

Blueberries and vanilla
Strawberries and Greek yogurt
Raspberries with a little lemon zest
Cinnamon and sliced apples
A small drizzle of sugar-free chocolate syrup
Cocoa powder and berries

For a breakfast-style version, I sometimes serve a slice alongside fresh fruit and coffee.

Nutrition Information

Approximate nutrition for the entire basic cake, before optional toppings:

Nutrition	Approximate Amount
Calories	185 kcal
Protein	38 g
Carbohydrates	~7 g
Fat	~0–1 g
Added sugar	0 g

Nutrition varies depending on the exact egg whites and Greek yogurt used, so check your product labels for the most accurate numbers.

If you’re following a particular points-based program, the 4-point figure sometimes associated with this recipe depends on the specific program and ingredients, so it’s best to calculate it using the current official calculator for your plan rather than assuming the number applies universally.

Frequently Asked Questions

1. Why is my cloud cake flat?

The most common reason is that the egg whites weren’t whipped enough or they lost too much air during mixing.

Whip the egg whites to stiff peaks and gently fold in the yogurt rather than stirring aggressively.

2. Does cloud cake taste like regular cake?

Not exactly. The texture is much lighter and more soufflé-like. Because there isn’t sugar, butter, or flour in the basic recipe, it’s more delicate and mildly tangy than traditional cake.

Adding berries or a little sweetener makes it more dessert-like.

3. Can I use regular yogurt instead of Greek yogurt?

You can, but I recommend thick Greek yogurt for the best texture. Regular yogurt often contains more liquid, which can make the cake softer.

4. Can I add cocoa powder?

Yes, if you don’t mind turning it into a three-ingredient version. A small amount of unsweetened cocoa powder gives it a chocolate flavor.

Keep in mind that adding ingredients changes the calorie and protein calculations.

5. Why does my cake collapse after baking?

A little collapse is completely normal.

Cloud cake gets much of its volume from whipped egg whites. Once it leaves the hot oven, the air bubbles lose some of their expansion, so the cake naturally settles.

The trick is to focus on the final texture, not how tall it looks straight out of the oven.

Final Thoughts

Honestly, this 2-ingredient cloud cake is one of those recipes that looks much more complicated than it actually is.

With just egg whites and Greek yogurt, you can make something incredibly light, fluffy, and protein-packed. I usually keep some berries around because they turn this simple little cake into something that feels like a proper dessert.

And the best part? There’s no flour, butter, or added sugar in the basic recipe.