The Perfect Blender Cloud Cake

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The Perfect Blender Cloud Cake

Fluffy, Airy, and Light

Ingredients

  • 200g (7 oz) Cream Cheese: Softened to room temperature.

  • 50g (3 tbsp) Unsalted Butter: Softened.

  • 100ml (7 tbsp) Milk: Any variety works.

  • 4 Large Eggs: Carefully separated into yolks and whites.

  • 70g (1/3 cup) Granulated Sugar: (Or your preferred keto-friendly powdered sweetener).

  • 40g (1/3 cup) Cake Flour: Sifted.

  • 10g (1 tbsp) Cornstarch: Helps stabilize the “cloud” structure.

  • 1 tsp Vanilla Extract: For that classic bakery aroma.

Instructions

  1. Prep the Oven & Pan: Preheat your oven to 320°F (160°C). Grease a 6-inch round cake pan and line the bottom and sides with parchment paper (make the paper taller than the pan, as this cake rises high!).

  2. The Blender Base: Put the cream cheese, butter, milk, egg yolks, and vanilla extract into the blender. Blend until completely smooth and pale.

  3. Incorporate Dry Ingredients: Add the cake flour and cornstarch to the blender. Pulse just a few times until the flour disappears—do not over-blend at this stage! Pour this mixture into a large bowl.

  4. The Meringue: In a separate clean bowl, whisk the egg whites. Gradually add the sugar as you whisk until you reach “soft peaks” (the whites should be shiny and hold their shape but still look a bit floppy at the tips).

  5. The Gentle Fold: Use a spatula to gently fold the egg whites into the blender mixture in three batches. Be very light-handed to keep the air bubbles intact.

  6. The Water Bath: Pour the batter into your prepared pan. Place that pan inside a larger baking dish filled with about an inch of hot water.

  7. Bake: Bake for 20 minutes at 320°F (160°C), then lower the heat to 285°F (140°C) and bake for another 40–50 minutes until the top is golden and firm to the touch.

  8. Cooling: Turn off the oven and leave the door slightly ajar for 10 minutes before removing the cake. This prevents it from collapsing too quickly.

Why this is a great addition to your rotation:

  • Texture: It satisfies that craving for something “bready” or “cakey” while remaining much lighter than traditional desserts.

  • Simplicity: Using the blender for the base ensures there are zero lumps in your cream cheese, which is the secret to that professional finish.

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