Cloud Cake
A cloud-soft cream cheese and whipped cream filling set on a golden biscuit crust and finished with glossy cherry compote. No heavy baking, no fussy technique - just an elegant, airy dessert that disappears from the plate faster than it takes to describe.
Cloud Cake earns its name. The filling – a combination of whipped cream folded into softened cream cheese, set with a little gelatin – is genuinely airy in a way that most desserts are not. It does not taste light in the watery sense; it is rich and full-flavoured, with the tang of cream cheese and the softness of whipped cream working together. But it feels almost weightless when you eat it, which is the whole point, and why a generous slice disappears without the heaviness that most cream-based desserts carry.
The base is a pressed biscuit crust – digestive biscuits or graham crackers, melted butter, and a pinch of salt – which provides the structural contrast the filling needs. Without a firm base, a filling this soft has nowhere to anchor when you cut into it. Press the crust firmly and evenly into the base of the tin, then chill it before the filling goes in so it is cold and set when the filling is poured.
The cherry topping is a simple compote made from sour cherries with a little sugar and cornstarch. It is not sweet jam and not canned pie filling, but something in between – glossy, slightly tart, with enough body to sit on top of the cream filling without sinking in. The tartness of the cherries is what makes this topping work against the sweet, rich filling underneath. Sweet cherries can be used, but reduce the sugar in the compote by half or the whole thing becomes cloying.
Gelatin is what holds the filling together. Sheet gelatin is easier to work with than powdered because it dissolves more evenly and produces a cleaner set, but powdered gelatin works perfectly well if that is what you have. Do not overdo the quantity – this cake should have the texture of a very firm mousse, not a jelly. It should yield softly when a spoon cuts through it, not bounce back.
A practical note on assembling: the filling must go into the tin while it is still pourable, before the gelatin begins to set. Fold the whipped cream in at the very end, work quickly once it is combined, and pour the filling into the chilled crust immediately. If the filling begins to set before it reaches the tin, it will not smooth properly and the surface will look uneven.
The most common mistake is rushing the chilling time. The filling needs at least 4 hours in the refrigerator to set fully – overnight is better. A filling that has not set completely will collapse at the edges when the springform ring is removed, and the cherry topping will sink rather than sitting cleanly on the surface. Patience is the only real technique this recipe requires.
If you love the light, airy texture of this cake, try Victoria Sponge Cake for a similar delicacy with jam and cream – and Berry Chantilly Cake takes that same idea somewhere more festive.
Ingredients for Cloud Cake
- Biscuit crust:
- 250g (about 16) digestive biscuits or graham crackers, finely crushed
- 100g (7 tablespoons) unsalted butter, melted
- Pinch of fine salt
- Cloud filling:
- 10g (3 1/2 teaspoons) powdered gelatin, or 5 sheets leaf gelatin
- 60ml (1/4 cup) cold water (for powdered gelatin)
- 450g (16 oz) full-fat cream cheese, at room temperature
- 150g (3/4 cup) granulated sugar
- 1 teaspoon vanilla extract
- 480ml (2 cups) heavy whipping cream, cold
- Cherry compote:
- 400g (14 oz) pitted sour cherries, fresh or frozen
- 80g (1/3 cup) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh lemon juice
- To finish:
- 120ml (1/2 cup) heavy whipping cream, whipped to soft peaks
How to Make Cloud Cake
-
1
Make the crust: combine the crushed biscuits, melted butter, and salt in a bowl and mix until the crumbs are evenly coated and the mixture holds together when pressed.
-
2
Press the crust mixture firmly and evenly into the base of a 23cm (9-inch) springform tin, using the flat bottom of a glass to compact it. Refrigerate for at least 20 minutes while you prepare the filling and compote.
-
3
Make the cherry compote: combine the pitted cherries and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the cherries release their juice and the sugar dissolves, about 5 minutes. Mix the cornstarch with 1 tablespoon of cold water and stir into the cherry mixture. Cook for 1 to 2 minutes more until the compote thickens and turns glossy. Remove from the heat, stir in the lemon juice, transfer to a bowl, and leave to cool completely.
-
4
Prepare the gelatin: if using powdered gelatin, sprinkle it over the cold water in a small bowl and leave to bloom for 5 minutes, then melt gently by placing the bowl over hot water or microwaving in 10-second bursts until liquid and clear. If using sheet gelatin, soak the sheets in cold water for 5 minutes until soft, squeeze out the excess water, and melt the same way.
-
5
Make the filling: beat the cream cheese, sugar, and vanilla together on medium speed until smooth and fluffy, about 2 minutes.
-
6
Add the melted gelatin to the cream cheese mixture in a thin, steady stream while beating on low speed until fully incorporated.
-
7
In a separate chilled bowl, whip the cold heavy cream on medium-high speed until it holds firm peaks.
-
8
Working quickly, fold the whipped cream into the cream cheese mixture in three additions until just combined and no streaks remain.
-
9
Remove the chilled crust from the refrigerator. Pour the filling over the crust immediately and smooth the top with an offset spatula.
-
10
Refrigerate for at least 4 hours, or overnight, until the filling is completely set and firm to the touch.
-
11
When ready to serve, carefully release and remove the springform ring. Pipe small whipped cream dollops around the top edge of the cake. Spoon the cooled cherry compote over the center of the cake, spreading it to meet the cream border.
-
12
Slice with a warm knife for clean cuts. Keep refrigerated and consume within 3 days.
Nutrition (per serving)
- Carbs 32g · 34%
- Protein 5g · 5%
- Fat 26g · 61%
Tips & FAQ
What makes Cloud Cake different from a regular sponge?
Why did my Cloud Cake deflate after baking?
How do I fold egg whites without deflating them?
Can I add flavourings to cloud cake?
What toppings suit a cloud cake best?
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