Can I use Greek yogurt instead of cream cheese?

Yes! I’ve tested it both ways. Greek yogurt makes the cake slightly tangier and gives it a softer, almost mousse-like texture. I love it paired with berries or a drizzle of honey. Eva’s Tip: Use full-fat yogurt and strain it a bit for the creamiest result.

Is this the same as “cloud bread”?

Not exactly. Cloud bread is more like a sponge—airy but dry and a bit eggy. This cloud cake is richer, smoother, and tastes more like a custardy cheesecake. Eva’s Note: My neighbor expected something bready and was shocked when it turned out so soft and silky. Now she keeps asking for the recipe.

Which blender speed is best?

Medium—around level 5 on most standard blenders. High speed can whip the egg whites too much and make the cake collapse. Eva’s Lesson: I once used “liquefy” mode and ended up with foam that wouldn’t bake right. Stick with medium and you’re golden.

Cloud Cake Recipe Blender-Only 10-Minute, 5-Ingredients

Description

Cloud cake recipe blender fans, this one’s for you—a light, fluffy dessert made with just five simple ingredients and your trusty blender. No mixing bowls, no stand mixer, just blend, pour, and bake. The result? A soft, jiggly cake with a melt-in-your-mouth texture that feels like a cross between meringue and cheesecake. Perfect for weeknights, special treats, or anytime you want something sweet with minimal cleanup.

Ingredients

• 4 large egg whites (or ½ cup carton egg whites)
• 4 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• (Optional: pinch of salt, powdered sugar for dusting)

Instructions

Preheat oven to 325°F (160°C). Line or lightly grease a 6-inch round cake pan.
Blend all ingredients on medium speed (level 5) until smooth and airy—about 30 seconds to 1 minute.
Pour batter into prepared pan. Tap lightly on the counter to release large air bubbles.
Bake for 30–35 minutes until puffed and lightly golden.
Eva’s Note: Give the pan a gentle nudge—if it jiggles like set Jell-O, it’s done.
Cool gradually: Turn off oven, crack door, and let cake rest inside for 15 minutes. Then cool completely before slicing.

Notes

Carton egg whites work great—just add a pinch of cream of tartar for fluff.
For a tangier twist, swap cream cheese with full-fat Greek yogurt.
To flavor: Add jam swirls, cocoa powder, or lemon zest before baking (see variations above).
Serve chilled for best texture.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese-inspired

Keywords: cloud cake recipe blender, 5 ingredient dessert, fluffy cake, egg white cake, Japanese-style cheesecake