This cloud cake has such a unique texture. It is so fluffy and light, that it feels like you are eating a cloud. This cake is just 2 ingredients and doesn’t require flour, butter, or oil. The cake is airy and soft and melts in your mouth as you eat it.
I’m excited to share this fun dessert. It may look like a regular cake, but you’ll be surprised when you start eating it. It’s a great dessert to serve at a gathering or to make for your family.
- Egg Whites
Honey: Honey acts as a sweetener and provides flavor. If you only make this cake with plain sugar or syrup, you will taste the egg whites. But because honey has such a strong flavor, it overpowers the flavor of the egg whites. This cake will likely work with other syrups but you need to make sure to choose a syrup with a strong flavor and one that doesn’t contain any fat (like milk, oil, butter) because you won’t be able to whip the batter to stiff peaks if you have fat in the ingredients.
This cake is inspired by a Portuguese dessert known as Molotof Pudding. It is sometimes referred to as cloud cake, Portuguese egg white pudding, or Portuguese pudding cake. Traditional molotof pudding is made using egg whites and sugar. A caramel sauce is also added to the cake pan before adding in the egg white sugar batter. When the dessert is finished baking, it’s flipped out of its pan so that the caramel sauce drizzles down the cake.
The first molotof pudding I came across was actually called cloud cake. I really loved the cloud texture of the molotof pudding but wanted to make a simpler version. This cake I am sharing today has a similar cloud-like texture. However, the texture isn’t quite the same because the egg whites are not mixed with sugar. And instead of pouring the syrup only at the bottom of the pan, it’s mixed directly in the batter. As a result, the cake doesn’t achieve as much height as the pudding, but it is wonderfully soaked and flavored.
This cake has a very light and airy texture. It is also very soft and moist from the honey.
How to Make Cloud Cake
The egg whites and honey are beaten to stiff peaks. The batter is then poured into a bundt pan or similar tube pan. It is then baked in a water bath. Baking it in the water bath keeps the cake moist and helps the cake rise.
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2 Ingredient Honey Cloud Cake
- 5 large egg whites
- 3 oz (89 ml) honey
- Preheat oven to 350°F (177°C). Grease the interior of a 6 cup bundt pan with cooking oil spray.
- Add egg whites to a large mixing bowl. Beat at highest speed with whisk attachment until light and frothy. Without turning off your mixer, gradually add in the honey and continue to beat until stiff peaks form. You can also do this with a handheld mixer but I prefer a stand mixer because that makes it easier to pour in the honey gradually.
- Add your batter to the bundt pan. You want to add your batter in layers. Add enough batter to cover the bottom of your pan and use a spatula to spread it evenly across, while also applying light pressure so that the batter will take the form of the cake pan. When you are done with one layer, add more batter, and repeat. Doing it this way will also prevent any large air pockets in the middle of your cake. Bang the bottom of your cake pan against your counter a few times to remove any remaining air pockets from the batter.
- The cake is going to be cooked in a water bath. To do this, place your cake pan into a larger baking pan. I used a 9 x 13 baking pan. Pour 1/2 inch of water into the larger pan. Then put your cake pan inside the larger pan.
- Bake for about 15 minutes at 350°F (177°C). Check on your cake after 15 minutes but don't open the oven door. It is very important that you don't open the oven door because you need the heat to continue to cook the cake. The top of your cake should have risen slightly above the cake pan and be a medium brown color. You do want to be careful not to overbake the cake while the oven is on (see notes section for more details). Without opening the oven door, turn off the oven and let the cake continue to cook for 30 minutes with the oven door shut. Your cake will continue to rise once the oven is turned off. It should rise to double the volume of the original batter before starting to sink down a little.
- After 30 minutes, you can remove the cake from the oven. Let the cake cool in the water bath for 10 minutes, then remove from the water bath and let the cake continue to cool in the pan. The cake will shrink a little more as it cools. Once the cake has cooled, flip cake over onto a plate. If desired, drizzle with more honey before serving. The cake looks and tastes best the day it is made so I don't recommend making the dessert a day ahead of time. Leftovers can be stored in fridge in an airtight container.
- 3 oz of honey refers to volume not weight. It is also equal to 6 tbsp of honey. I found this to be the perfect level of sweetness for my family but I know people's sweet preferences can vary greatly. If you wish for a sweeter cake, you can use 1/2 cup (4 oz) of honey instead of 3 oz. I found 1/2 cup of honey too sweet but the cake still baked properly. You can also just drizzle more honey or syrup on the cake after it is finished.
- This recipe uses egg whites from 5 large eggs (using US standards).
- You do need to be careful not to overbake the cake. I found that even baking 5 extra minutes when the oven is on completely changed the results. Overbaking it will cause the cake to shrivel up once it cools. Instead of a cake it will be like a compact bread (cloud bread if you've ever had it).
- The cake will only rise a little above your cake pan when you turn off your oven and should be brown on the surface. Your cake will continue to cook and rise higher after the oven is turned off. It should rise to close to double its original size before gradually sinking back down.
- This recipe is for a small cake made in a 6 cup bundt pan. I used a Nordicware 6 cup bundt.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- This is the smaller size bundt, half the size of the more common 12 cup bundt pan. You can also make this cake in other tube pans with the same capacity, just make sure it doesn't have a removable bottom, otherwise the water will leak in. This cake is good for a small family but if you want to make it for a larger party, you can try doubling the recipe and bake in a 12 cup bundt pan. The baking time should remain the same. (I haven't tried doubling it myself but I think it should work).
- This recipe is inspired by a recipe shared by Emmymade.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Yummm Looks delicious! (AND It can be used for Pesach/ Passover. As it has No Flour (or any other ingredients that’s NOT used for Pesach/ Passover.
I did read the part that it’s Best right away… that’s going to be difficult. Can it be Frozen?
We’re not sure how it will freeze, sorry!
To my surprise, this turned out great! I tried the applesauce but I really want to make it with the pear puree next. Fun recipe!
We’re glad you enjoyed it!
I don’t have a bundt pan, so I made this in a muffin tin using the same directions except for I baked with oven on about four minutes less. They turned out so beautiful and delicious. My family loved them. They were easy to grab and eat with no cutting required, so I might make them again like this for my book club. Delicious and so simple!
We love that it worked in a muffin pan! Thanks so much for letting us know – glad you enjoyed the recipe!
This sound good and easy, but I have a question before I try. Is the water bath put into the cold oven and heated with the oven before the cake is put in or do we put the cake into a cool bath and into the pre-heated oven at the same time???
You don’t need to preheat the water bath. Once you have the cake batter in the pan, place the pan in a baking dish, add the water and place the pan in the oven.
Making this both ways to compare. Yummy
We hope you enjoy the recipe!
Just made this for the first time. Absolutely delicious, but I have definitely had a few things go a bit off-kilter as well.
First, I actually had a bundt pan that was smaller than called for (6 inch instead of 6 cups, whoops!) so I had quite a bit of batter left over. I ended up adding some lemon juice to the extra and baking it separately to get some pretty decent soft meringues.
What I baked per the recipe will had the same issue a lot of others here were posting about, it was very wet still after turning out, though it still came out keeping its shape and without sticking. It was sort of like a whipped flan. Delicious, but a bit off-putting. So I decided to risk reheating the oven back to 350 and baking it right-side up on a silpat lined baking sheet for about another 8 minutes. It got a little bit of caramelization and I loved the results.
Thanks for the recipe to start with. This site is awesome and I’m looking forward to trying some of the others!
Thanks for sharing your experience!
I followed this recipe exactly and it was still practically still raw after 45 mins.
That’s really strange! Are you sure you had the correct oven temperature? If it was, maybe your oven isn’t calibrated.
I’ve tried the cake twice, but I am having an issue with it firming up/drying out. The cake rises nicely and the exposed batter browns and gets spongy. Each time I’ve baked it, I baked it for 17 minutes to get to a uniform brown, which I think is medium. But when I flip the cake, it’s wet and runny. (But also airy? It’s weird. Tastes good, though.)
Are you baking in a regular or convection oven? I’m trying to figure out what could be different.
Hm, it definitely shouldn’t be runny – it may need more time in the oven. We use a regular oven.
I’ve tried this recipe twice and still can’t get the egg whites to form stiff peaks, or peaks of any kind, after adding the honey… What gives?
We’re sorry you’re having issues! First, are you whipping the egg whites until they’re light and frothy before adding the honey? You should add the honey then and do it slowly while the mixer is running. Another issue could be the temperature of the eggs – if they are very cold they will take longer to whip. Also, there can’t be anything else in the bowl when you start whipping the eggs – even a drop of yolk or water or even a residue on the bowl can cause issues. Any sort of fat or oil will prevent your egg whites from whipping to stiff peaks. So a drop of egg yolk, oil residue on your measuring cup, mixer, bowl, etc. If you are using pure honey there should not be any oil but if you are using some other honey flavored syrup that has oil, fat, milk, etc added to it then it won’t work.
I don’t know where I went wrong, but when I turned turned it out onto my plate it looked wet and was not browned at all. It has a good flavor, but but it didn’t seem to rise at all. I am gonna try again if you can maybe tell me what I could have done wrong.
Did you whip the egg whites until they held stiff peaks? That’s how the cake gets its rise. Also, if the cake was wet it might have needed a little extra time in the oven.
Can I use golden syrup instead of honey in the 2-ingredients cake?
We haven’t tried it but we think other syrups will work – the only thing is that you might taste the eggs more, so please see the Ingredients section in the post for more info.
Looks cool! can i make it in a square pan or some other pan? thank you!
We’ve only tested it in a bundt pan.
Hi! Can this cake be made in a loaf tin ??
We haven’t tried it in a loaf pan.
The oven temperature is listed in the recipe card in the first step – it should be 350°F.
It sounds Good
We hope you try it!
Is honey cloud cake good for patient with gallstone?
please consult your doctor
I doubled the recipe following your guidelines and it was a syrupy flop. The baking time needs to be adjusted, etc. I found all syrup where the pan was in the water bath, the rest was a large bubbled foam. Would appreciate it if you would experiment with doubling the recipe for us who have regular sized Bundt pans so that we can enjoy it too. I also would appreciate a response re: the results of your adjustments. Thank you
Sorry we haven’t tried doubling the recipe however the baking time should be almost the same. I’ve seen recipes for traditional Molotof pudding using a regular-sized bundt pan and the baking time was around 15 minutes.
Can hardly wait to try this recipe…
We hope you enjoy it!
Oops I see I misread put bunt cake in water bath in 9×13?
Yes, the cake needs to bake in a water bath.
The beginning of the recipe says a 9×13 pan then later says a 6cup Bundt pan which is best?
The batter is baked in the bundt pan. The 9×13″ pan is for the water bath.
Loved the reccipe and cant wait to try it. My daughter in law does not eat flour and my grandson is a Type I Diabetic. I will make sure I try the recipe the next time they come to visit.
We hope they love it!
I recently had to go gluten free and I really miss cake. This looked really easy, with ingredients I always have on hand so I gave it a try. Wow, it’s so delicious and spongy. I will definitely make it again.
We’re so glad you enjoyed it!
What if I can’t look at the cake without opening my oven. Mine doesn’t have glass.
Our best suggestion is to turn off the oven after 15 minutes without opening the oven door.
By greasing or oiling the pan will that not make cake fall like angel food cake?
No – we’ve tested it multiple times.
Could this be made with aqua faba instead of egg whites, do you think? I might give it a try, as I never know what to do with the yolks!
sorry I dont know
Will try these.
We hope you like it!
Can you put fruit in it?
We haven’t tried it. The cake is very delicate and adding things may cause it to not rise when it bakes.
I’m definitely going to give this a try.. Using fresh eggs from my chickens and honey from my hive. It seems to be really light and fluffy!
We hope you love it!
Does anyone know, is this like angel food cake at all? I’d love an angel food cake I could eat in spite of all my specialty eating plans.. the pics look like it, but I didn’t know if taste and texture are truly like it or something else entirely.
it doesnt taste like angel food cake because there is no flour
I’m going to try these recipes.
We hope you enjoy them!
Please would love have the recipe for the honey cloud cake sent to my email address thank you
The recipe is in the post – it’s at the end before the comment section. You can also print it.
I haven’t made it yet but I’m going to tonight
We hope you enjoy it!
Very nice. Easy to make and was devoured in no time. Loved the honey flavour.
So glad you enjoyed!
This looks amazing do you think adding 2 tbsp powdered swerve sweetener (id rather not add more honey for sweetness) would affect the end result ?
that should be fine
This cake sounds fabulous but I have a problem
I have a wood burning cooker with a solid door so it’s not possible to turn it off or see the cake without opening the door
Can you suggest a similar cake using my type of oven?
sorry I haven’t baked with a wood burning cooker
Can I use a regular size bundt pan for the smaller cake?
your cake would be very flat
V. Nice I will try
Would this tolerate a little flavor extract? Like butter and vanilla flavor? I like honey in hot lemon water, coffee, tea, baking, etc., but can barely stand it’s true smell and flavor. It makes me gag…
We haven’t tried making this cake without the honey – it adds sweetness and flavor. If you use an extract instead your cake won’t be sweet.
I will definitely try this ~ it sounds nice and uncomplicated too !?
Let us know what you think!
Wow, this is so interesting, I’ve never heard of a cake made with just honey and egg whites before! Unfortunately, I don’t have a 6-cup bundt pan, but I may try doubling it for a 12-cup like you have in the notes.
We hope you love it!
This looks so cool! can i use a regular square cake pan..? ideas on size if so…? ty!
I haven’t tried in a square pan
Great quick recipes. I will try one day.
Please unsubscribe me. I can’t find the place to do it. Thanks
There’s a link at the bottom of the emails sent to you that lets you unsubscribe. But I have already done it for you
Do you think that maple syrup would swap for honey? Thank you
It might! The only thing is that you might be able to taste the egg whites. We discuss this in the post under the Ingredients section.
Can I bake in a regular circle or square pan or pie dish?
We have only tested this recipe in a bundt pan. The cake may not puff up right if you use a regular cake pan.
My oven does not have a window in the door. How can I check the cake without opening the oven?
If you can’t check it, we recommend just turning the oven off after 15 minutes without opening the door.
How do you bake in a water bath?
All of the instructions are in the recipe card – the bundt pan is place in a large baking dish with water. This method of baking gently cooks the cake.
Just wondering if you can use the egg whites in a carton.
We’re not sure – they often don’t work in recipes where the egg whites are whipped but we haven’t tested it so can’t say for sure.