Kirbie's Cravings

2 Ingredient Honey Cloud Cake (No Flour, Butter or Oil)

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.
a slice of honey cloud cake on a white plate.

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.


  • Honey
  • 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.

Cloud Cake

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.
a whole cloud cake on a serving plate.
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.
slices of cake on plates.

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.
whipped egg whites on a beater.

one slice of cake on a plate.

More Unique Cake Recipes

2 Ingredient Honey Cloud Cake

Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American, Portuguese
This honey cloud cake is airy, light and fluffy and tastes like you are eating a cloud. It is just 2 ingredients and doesn't require any flour, butter or oil
4.34 from 9 votes


  • 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.


Serving: 1slice, Calories: 43kcal, Carbohydrates: 9g, Protein: 2g, Fat: 0.04g, Sodium: 35mg, Fiber: 0.02g, Sugar: 9g, NET CARBS: 9g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

89 comments on “2 Ingredient Honey Cloud Cake (No Flour, Butter or Oil)”

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. Good recipe

  6. 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.

  7. 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.

  8. Looks cool! can i make it in a square pan or some other pan? thank you!

  9. Hi! Can this cake be made in a loaf tin ??

  10. good food