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High-Protein Cloud Cake (Ultra Light, WW-Friendly)
This High-Protein Cloud Cake is unbelievably light, airy, and melt-in-your-mouth soft — like a cross between cheesecake and soufflé. It is naturally low-calorie, high in protein, and incredibly satisfying without feeling heavy. One slice has only about 85 calories and 11 g of protein, and the whole cake carries about 66 g of protein — a Weight Watchers favorite and a must-try for anyone craving dessert without guilt.
The secret is whipped egg whites folded into a Greek yogurt and protein powder base, baked gently in a water bath. The cake rises tall and soft, then settles into a delicate, cloud-like crumb. It tastes indulgent, but it is built from simple, light ingredients.
Why You Will Love This Cake
- Unbelievably light: about 85 calories and 11 g of protein per slice.
- Whole cake, real protein: about 66 g of protein in the entire cake from yogurt, eggs, and protein powder.
- WW-friendly: extremely low points, made from zero- and low-point ingredients.
- Simple ingredients: Greek yogurt, eggs, protein powder, cornstarch, and sweetener.
- Feels like a café dessert: soft, airy, and elegant with berries on top.
Ingredients (Makes 6 Slices)
Main Ingredients
- 1 cup non-fat Greek yogurt
- 3 large eggs, separated
- ¼ cup vanilla protein powder (whey or casein, smooth texture)
- 2 tablespoons cornstarch (or arrowroot)
- ¼ cup zero-calorie sweetener (erythritol, monk fruit, or WW-approved sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Add-Ins
- Lemon zest (for a citrus version)
- Cinnamon or nutmeg
- Sugar-free chocolate chips or berries (fold in gently)
How to Make High-Protein Cloud Cake
- Preheat and prepare. Preheat the oven to 325°F (165°C). Line a 7–8 inch springform pan with parchment paper and lightly spray with nonstick spray.
- Mix the base. In a large bowl, whisk together the Greek yogurt, egg yolks, protein powder, cornstarch, sweetener, and vanilla extract. Mix until completely smooth with no lumps.
- Whip the egg whites. In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is key for the cloud-like texture.
- Fold gently. Add the egg whites to the yogurt mixture in 3 batches, folding gently with a spatula. Do not overmix — keep as much air as possible.
- Bake. Pour the batter into the prepared pan and smooth the top. Place the pan in a larger baking dish and add hot water halfway up the sides (water bath). Bake for 40–45 minutes until set but slightly jiggly in the center.
- Cool slowly. Turn the oven off, crack the door, and let the cake sit inside for 15 minutes. Remove and cool at room temperature for 30 minutes. Refrigerate for at least 1 hour before slicing.
Tips for Best Results
- Use room-temperature eggs for better volume.
- Fold gently — air is fluff.
- Always cool slowly to prevent collapsing.
- Chill fully for the best slice texture.
- Protein powder is required — it provides structure and boosts the protein content.
Flavor Variations
- Lemon Cloud Cake: add lemon zest and a splash of lemon juice.
- Chocolate Cloud Cake: replace vanilla protein powder with chocolate protein powder.
- Berry Cloud Cake: top with fresh strawberries or blueberries.
- Cinnamon Roll Cloud: add cinnamon and a vanilla glaze made with yogurt.
Serving Suggestions
- Dust with powdered erythritol.
- Top with fresh berries.
- Add a dollop of fat-free whipped topping.
- Drizzle with sugar-free syrup or chocolate sauce.
Storage Instructions
Refrigerator: store covered for up to 4 days. Freezer: freeze slices for up to 1 month (thaw in the fridge).
Nutrition (Per Slice)
Makes 6 slices. Each slice has about 85 calories, 11 g protein, 4 g carbohydrates, and 2 g fat, calculated from the actual quantities: 1 cup non-fat Greek yogurt, 3 large eggs, ¼ cup vanilla protein powder, and 2 tablespoons cornstarch. The entire cake has about 515 calories and 66 g of protein — more protein than the 38 g often quoted for this recipe, because the yogurt, eggs, and protein powder together add up to about 66 g.
Frequently Asked Questions
Can I use flavored yogurt?
Yes, but plain gives the cleanest texture and lowest points.
Why did my cake sink?
Overmixing or skipping the slow cool-down can cause collapse. Fold gently and let the cake cool in the turned-off oven with the door cracked.
Is protein powder required?
Yes — it provides structure and boosts protein content. Without it the cake will not hold its shape.
Why a water bath?
The hot water keeps the oven moist and the heat gentle, so the cake bakes evenly without cracking or drying out.
Can I make it chocolate?
Yes — swap the vanilla protein powder for chocolate protein powder and the cake turns into a light chocolate cloud cake.
How long does it keep?
Up to 4 days covered in the fridge, or freeze slices for up to 1 month and thaw in the fridge.
