Cloud cake: the fluffiest cake on the earth! (2024)

FAQs

What is the secret to a very fluffy cake? ›

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

Made with five eggs (which gives it a high rise), powdered sugar, butter, flour, and vanilla yogurt, this cake is sure to be a hit with everyone. Each bite is light and fluffy with just a touch of sweetness and a hint of vanilla.

Hence, the ingredient that she has forgotten to add that makes the cake fluffy is Baking soda.

Cakes and pastries are fluffy and light in nature due to the presence of baking soda in it. When baking soda is combined with both an acidic ingredient and a liquid, it becomes activated. Upon activation, Carbon dioxide is produced, which allows baked products to rise and become light and fluffy.

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

A blend of these two ingredients gives the cake the best possible flavor and texture. Butter provides flavor while oil adds moisture and keeps it from being too dry. A cake made with all oil would be moist but lacking in flavor, and an all-butter cake may have a more buttery taste, but would be more dry.

Chocolate Cloud Cake Recipe

Serve at room temperature. Store tightly wrapped in the refrigerator for up to 4 days.

Overmixing your cake batter can also cause your cake to sink and collapse. Now I know this can be really confusing – am I overmixing or undermixing?! But one of the key things here which helps determine whether it's one or the other, is when it comes to over mixing it's usually referring to the creaming process.

Soft and fluffy chocolate cupcake, topped with a cloud-like Italian meringue chocolate buttercream and dipped in French chocolate sprinkles.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

What makes box cake so fluffy? ›

Change the eggs to make it fluffy and airy

Eggs provide structure and moisture in a cake mix. Make your cake richer or fluffier with these quick options: Extra egg: To make your cake lighter, mixing in another egg will do the trick. "Adding an additional egg creates a richer, fluffier cake," says Waterson.

Probably the most well-known of foam cakes, an Angel Food Cake is a tall, white, fat-free cake that is leavened with a large quantity of stiffly beaten egg whites. Named after its cloud-like appearance, Angel Food Cake contains only a few ingredients – egg whites, sugar, cream of tartar, flour, salt, and flavorings.

Leavening agents, such as baking powder and baking soda, play a crucial role in making cakes rise and achieve a fluffy texture. These agents produce carbon dioxide gas when combined with liquid and heat, creating air pockets that lighten the batter.

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

Your cake is often subject to sinking in the middle due to various factors, including inaccurate oven temperature, excessive or insufficient leavening agent, overmixing of the batter, or premature opening of the oven door. Moisture loss or incorrect ingredient ratios may also play a role.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise.

Swap out each cup of water called for with milk. Buttermilk: Instead of water, use the same amount of buttermilk. The acid in the buttermilk interacts with the leavening agents in the mix for a better rise. "Swapping out the water for buttermilk creates a fluffier cake and a moister one, too," says Waterson.

The reaction of baking soda or baking powder with the liquids in the batter releases carbon dioxide, which forms air bubbles to help your cakes be light and airy.

Add structure. On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.