☁️🍰 2-Ingredient Cloud Cake
This incredibly simple 2-ingredient Cloud Cake is light, airy, soft, and almost soufflé-like. It uses eggs and white chocolate to create a delicate cake with a naturally rich flavor and a beautiful cloud-like texture.
🍰 Recipe at a Glance
- Yield: 6–8 servings
- Prep time: 15 minutes
- Bake time: 30–35 minutes
- Cooling time: 30 minutes
- Total time: About 1 hour 20 minutes
- Pan: 7-inch (18 cm) round cake pan
- Oven: 350°F (175°C)
🛒 Ingredients
That’s right—only 2 ingredients:
- 4 large eggs, separated
- 7 oz (200 g) white chocolate, chopped
Optional for Serving
These aren’t part of the 2-ingredient cake:
- Powdered sugar
- Fresh strawberries
- Raspberries
- Blueberries
- Whipped cream
- Chocolate shavings
🔥 Step 1: Prepare the Oven and Pan
Preheat your oven to:
350°F (175°C)
Line the bottom of a 7-inch round cake pan with parchment paper.
Lightly grease the sides.
Water-bath method
For the softest, most delicate texture, place the cake pan inside a larger roasting pan.
You’ll eventually add hot water around the cake pan to create a gentle water bath.
🍫 Step 2: Melt the White Chocolate
Place the chopped white chocolate in a heatproof bowl.
Melt it gently using either method:
Microwave
Heat in 15–20 second intervals, stirring thoroughly after each interval.
Continue until smooth.
Double boiler
Place the bowl over a saucepan containing a small amount of gently simmering water.
Stir until completely melted and smooth.
Don’t let water get into the chocolate.
Allow the melted chocolate to cool slightly.
It should be warm and fluid, but not hot.
🥚 Step 3: Separate the Eggs
Separate the four eggs into:
- One bowl for the egg whites
- One bowl for the egg yolks
Make sure no yolk gets into the whites.
Even a small amount of yolk can make it difficult to whip the whites properly.
🥚 Step 4: Mix the Egg Yolks
Add the four egg yolks to the melted white chocolate.
Whisk gently until completely combined.
The mixture will become thick and creamy.
Set it aside.
☁️ Step 5: Whip the Egg Whites
Using a completely clean, dry bowl, beat the egg whites with an electric mixer.
Start on medium speed and gradually increase to medium-high.
Continue beating until you have firm, glossy peaks.
When you lift the beaters, the egg whites should stand upright without immediately collapsing.
This is the most important step.
The whipped egg whites provide virtually all of the cake’s lightness, so don’t rush this part.
🥣 Step 6: Fold Everything Together
Add approximately ⅓ of the whipped egg whites to the chocolate-yolk mixture.
Gently fold them together.
This first addition lightens the chocolate mixture.
Add another third of the egg whites and fold gently.
Finally, add the remaining egg whites.
Fold just until no large white streaks remain.
Don’t stir aggressively.
You want to preserve the air you’ve worked into the egg whites.
🍰 Step 7: Pour Into the Pan
Pour the batter into the prepared cake pan.
Gently smooth the top.
Tap the pan once or twice very lightly on the counter to remove any very large air bubbles.
Don’t repeatedly bang the pan—you don’t want to knock all the air out.
💧 Step 8: Prepare the Water Bath
Place the cake pan inside a larger roasting pan.
Carefully pour hot water into the roasting pan until it reaches approximately 1 inch (2.5 cm) up the side of the cake pan.
Be careful not to splash water into the cake batter.
The water bath helps the cake cook gently and reduces the chance of the delicate edges becoming dry.
🔥 Step 9: Bake
Carefully transfer the pans to the oven.
Bake at 350°F (175°C) for approximately 30–35 minutes.
The cake should:
- Puff up
- Look lightly golden on top
- Feel set around the edges
- Have a slight softness in the center
Don’t expect it to look like a traditional tall sponge cake.
❄️ Step 10: Cool
Remove the cake from the oven.
Carefully remove the cake pan from the water bath.
Let it cool in the pan for approximately 10–15 minutes.
Then gently run a thin knife around the edge.
Turn the cake out onto a plate or cooling rack.
Allow it to cool completely.
As it cools, the cake will naturally settle and shrink slightly.
That’s normal for this type of airy cake.
✨ Step 11: Decorate
For a simple presentation, dust the cooled cake with powdered sugar.
You can also serve it with:
- Fresh strawberries
- Raspberries
- Blueberries
- Whipped cream
- A drizzle of melted white chocolate
A pile of fresh berries on top makes the cake look beautiful without adding much work.
🍓 Berry Cloud Cake
For a gorgeous dessert, place the cooled cake on a serving plate.
Top with:
Whipped cream + fresh strawberries + raspberries + powdered sugar
The tart berries provide a lovely contrast to the sweet white chocolate cake.
🍫 Chocolate Variation
If you don’t want white chocolate, you can experiment with milk or dark chocolate.
Keep in mind that changing the chocolate can significantly alter the cake’s texture because different chocolates contain different amounts of cocoa solids, sugar, and cocoa butter.
White chocolate gives this recipe its particularly soft, creamy texture.
👩🍳 Tips for Success
Use good-quality white chocolate
Since there are only two ingredients, the chocolate has a major impact on the flavor.
Choose real white chocolate containing cocoa butter rather than a white confectionery coating if possible.
Don’t get yolk in the egg whites
Clean separation is essential for properly whipped whites.
Whip the whites properly
Firm peaks provide the structure and airy texture.
Fold gently
Aggressive mixing will deflate the whites.
Don’t overbake
The cake should remain soft and delicate.
Don’t worry when it sinks
Cloud-style cakes naturally puff in the oven and then settle as they cool.
🧊 Storage
Store the cooled cake covered in the refrigerator.
It is best enjoyed within 2–3 days.
Because of its delicate texture, keep it protected from strong-smelling foods in the refrigerator.
🍽️ Serving Temperature
You can serve the cake chilled or allow it to sit at room temperature for approximately 15–20 minutes before serving.
Slightly cool or room-temperature cake will have a softer, creamier texture.
⭐ Final Result
The finished cake is light, delicate, creamy, and cloud-like, with a subtle richness from the white chocolate. It’s a wonderful example of how just eggs + white chocolate can create an impressive dessert with almost no ingredients. ☁️🍰✨
