☁️ The Softest Cake in the World (Chocolate Coffee Cloud Cake)
This cake truly lives up to its name—light, tender, and melt-in-your-mouth soft. With a subtle coffee flavor and rich cocoa undertones, it’s the kind of cake that feels luxurious without being overly sweet. Made with basic pantry ingredients and no butter or oil, this fluffy sponge is incredibly moist and surprisingly simple to prepare.
📝 Ingredients
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3 large eggs
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A pinch of salt
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8 grams vanilla sugar (or 1 teaspoon vanilla extract)
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100 ml milk (warm or room temperature)
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1 tablespoon instant coffee
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180 grams all-purpose flour
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20 grams unsweetened cocoa powder (preferably Dutch-processed for rich flavor)
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15 grams baking powder (about 1 tablespoon)
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 170°C (340°F). Line the bottom of a round 8-inch (20 cm) cake pan with parchment paper. Do not grease the sides—this helps the cake rise evenly.
2. Prepare the Coffee Mixture
In a small bowl, dissolve 1 tablespoon of instant coffee in the 100 ml of milk. Warm milk helps the coffee dissolve more easily and enhances its aroma. Set aside to cool slightly.
3. Beat the Eggs
In a large mixing bowl, crack in the 3 eggs. Add a pinch of salt and the vanilla sugar. Using an electric mixer, beat the mixture on high speed for 5–7 minutes, or until it becomes thick, pale, and fluffy. This step incorporates air, which is key for a soft, sponge-like cake.
4. Sift Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, and baking powder. Sifting ensures a fine, lump-free batter and helps create a lighter texture.
5. Combine Wet and Dry Ingredients
Lower the mixer to medium-low speed. Gradually pour in the coffee milk mixture. Then, add the sifted dry ingredients in batches, mixing gently just until everything is incorporated. Avoid overmixing to preserve the airy batter.
Tip: Use a spatula to fold in the last bit of flour for an extra-light texture.
6. Pour and Bake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Completely
Once baked, remove the cake from the oven and let it cool in the pan for 5–10 minutes. Then gently run a knife around the edges, remove from the pan, and transfer to a wire rack to cool completely.
✨ Serving Suggestions
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Dust the cooled cake with powdered sugar or cocoa powder.
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Serve with a dollop of whipped cream, mascarpone, or vanilla ice cream.
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Drizzle with a coffee glaze or melted dark chocolate for extra indulgence.
🧁 Baking Notes
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The texture is best when the eggs are beaten long enough—this replaces the need for fat like butter or oil.
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You can use decaf instant coffee if avoiding caffeine.
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Want a deeper chocolate flavor? Add a handful of mini chocolate chips before baking.
🧊 Storage
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Store at room temperature for up to 3 days in an airtight container.
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You can also freeze individual slices for up to 1 month. Thaw at room temperature before serving.
This featherlight cake is a beautiful blend of coffee and chocolate in a fluffy, elegant form. Whether you’re hosting afternoon tea or simply want a quick treat to impress, this cake delivers in flavor, texture, and ease.
