Description
Mini cloud cakes are light, fluffy, and perfect for parties. These small sponge cakes filled with whipped cream are crowd favorites.
Ingredients
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
2 large eggs
1/2 cup granulated sugar
Fresh berries or edible flowers (for topping)
Instructions
1. Preheat oven to 350°F and line four 4-inch pans or use muffin tins.
2. Whisk flour, baking powder, and salt in a bowl.
3. In a separate bowl, beat eggs with sugar until pale and thick.
4. Fold dry ingredients gently into egg mixture until just combined.
5. Divide batter evenly into pans and bake for 12–15 minutes.
6. Cool cakes completely on a wire rack.
7. Whip cream, sugar, and vanilla until soft peaks form.
8. Slice cakes in half, fill with whipped cream, and top with berries or flowers.
9. Serve immediately or chill briefly before serving.
Notes
Chill mixing tools before whipping for best volume.
Add 1 tsp gelatin while whipping cream for stability.
Store cake shells airtight; fill right before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 240
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 90 mg
Keywords: mini cloud cakes, whipped cream cakes, party desserts