Viral Cloud Cake, How to make Vanilla Cloud Cake

I was fascinated by all those viral cloud cake videos floating around online. The idea of making something so fluffy and airy with just a handful of pantry-friendly ingredients instantly drew me in. So, I rolled up my sleeves and gave it a try. Of course, I couldn’t resist adding my own twist — a hint of vanilla syrup for aroma and a sprinkle of crushed pistachios for crunch. The result? A bite that felt like I was literally gobbling clouds — light, sweet, and worth every second in the oven!

A Bite of History – Vanilla Cloud Cake

The idea of turning whipped egg whites into airy confections is centuries old. In Europe, meringues first appeared in the 17th century, often served at royal banquets as delicate “food of the sky.” Over time, bakers experimented with shaping them into pavlovas, soufflés, and sponge cakes. The viral “cloud cake” we see today is a playful, modern spin on this heritage — stripping it down to just eggs and sugar, sometimes with little flavor twists. It’s proof that something so simple can feel magical, just as cooks hundreds of years ago must have marveled at how a humble egg could be transformed into edible clouds.

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Ingredient Roles in Vanilla Cloud Cake

Ingredient	Role in the Recipe
Egg whites	The base of the cloud; when whipped, they trap air and expand, creating the fluffy, cloud-like structure.
Vanilla syrup	Adds a subtle aroma and sweet flavor, enhancing the otherwise plain egg white meringue.
Sugar	Stabilizes the egg whites during whipping and gives the cloud a lightly sweet, crisp crust.
Pistachios	Provide a nutty crunch and contrast in texture, making the cake more interesting to eat.

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Viral Cloud Cake, How to make Vanilla Cloud Cake

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Dessert / SnackCuisine: Global / Modern Viral TrendDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

A light, fluffy cloud cake made with just egg whites, sugar, and a hint of vanilla, finished with a pistachio crunch — a flourless viral dessert that melts in your mouth.

Ingredients to make Cloud Cake

2 nos. 2 Large eggs (whites only)
¼ -½ teaspoon, ¼ -½ Vanilla syrup
3 tablespoon, 3 Sugar
1 tablespoon, 1 Pistachios, crushed

Directions to make Viral Cloud Cake

Prep the oven – Preheat to 350°F (163°C). Line a baking tray with parchment paper. Separate egg yolks and egg whites.
Separate the eggs – Place the whites in a clean, dry bowl (no traces of yolk).
Whip the whites – Add vanilla syrup to the egg whites and start beating. Gradually add sugar, spoon by spoon, until glossy stiff peaks form.
Shape the cloud – Pile the mixture onto the tray in a mountain-like shape. Sprinkle with crushed pistachios.
Bake – Place in the oven for 20 minutes until golden on the outside but still airy inside.
Serve – Tear apart, enjoy warm, and don’t be surprised if you finish it in minutes — it’s that light!

Directions to make Vanilla Cloud Cake with step by step images

Prep the oven and Separate the eggs
Preheat to 350°F (163°C). Line a baking tray with parchment paper. Separate egg yolks and egg whites. Place the whites in a clean, dry bowl (no traces of yolk).
Whip the whites
Add vanilla syrup to the egg whites and start beating. Gradually add sugar, spoon by spoon, until glossy stiff peaks form.
Bake Shape the cloud and Serve
Pile the mixture onto the tray in a mountain-like shape. Sprinkle with crushed pistachios. Place in the oven for 20 minutes until golden on the outside but still airy inside. – Tear apart, enjoy warm, and don’t be surprised if you finish it in minutes — it’s that light!

Fluffy flourless cloud cake topped with crushed pistachios, golden outside and airy inside, served on parchment. — Viral Cloud Cake created by Sandhya Riyaz

Pro Tips to make perfect Vanilla Cake

Room-temperature eggs whip better – cold whites won’t trap as much air, so always leave them out for 15–20 minutes before beating.
Add sugar gradually – this helps stabilize the meringue and prevents it from deflating.
Shape tall, not flat – the higher the “mountain,” the fluffier the inside will stay.
Don’t overbake – 20 minutes is enough; longer will dry it out and crack the crust.
Eat fresh – cloud cake tastes best the same day, before the airy structure begins to collapse.

Serving Suggestions for 2 Ingredient Cake

Tear apart with your hands and enjoy warm — the true “gobbling clouds” experience.
Sprinkle extra pistachios, almonds, or even edible rose petals for a festive look.
Pair with fresh berries and a drizzle of honey or vanilla yogurt for a light dessert.
Dust with powdered sugar for a simple tea-time treat.

FAQs – Vanilla Cloud/ 2 Ingredient Cake

Q: Why did my cloud cake collapse after baking?

A: Cloud cake made with egg whites and sugar may collapse if the meringue wasn’t beaten to stiff peaks, or if it cooled too quickly. Letting it rest in the oven with the door ajar helps prevent sudden shrinking.

Q: Can I make a cloud cake with just 2 egg whites and sugar?

A: Yes! A small batch cloud cake recipe with 2 egg whites and sugar works beautifully — just reduce baking time to around 15 minutes.

Q: How do I make my cloud cake extra fluffy without flour?

A: For an extra fluffy cloud cake without flour, whip egg whites with sugar slowly, fold gently, and shape the batter tall before baking. Avoid overmixing.

Q: What toppings go well with 2 Ingredient/ cloud cake made from egg whites and sugar?

A: Pistachios, almonds, cocoa powder dusting, or fresh fruit all pair well. The nuttiness adds crunch while the fruit adds freshness.

Q: Can I store leftover cloud cake overnight?

A: You can, but the texture won’t be as airy. Store in an airtight container at room temperature for up to a day. Reheat gently in the oven to revive crispness.

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