This Cloud Cake is a delightful no-bake dessert that comes together in just 10 minutes, making it perfect for busy days or last-minute guests. It’s an ultra creamy, fondant-like treat layered over your choice of cookies and topped with a smooth chocolate glaze. If you love creamy puddings and chocolate desserts but don’t want to heat up the oven, this recipe is an easy, impressive option. Bear in mind, it’s a rich and sweet dessert, best enjoyed in moderation. For a complete understanding of how to make this and other cozy recipes, be sure to review the terms and conditions for recipe use.
Why This Recipe Is Helpful
- Ready in just 10 minutes, it saves time without compromising taste.
- No oven needed, great for hot days or when you don’t want extra heat in the kitchen.
- Uses simple, common ingredients that you can keep stocked easily.
Best For
This dessert works well for anyone wanting a quick, comforting treat without fuss. It’s ideal for family gatherings or anytime you crave something creamy and chocolatey.
Be Careful If
This recipe contains dairy and sugar, so it may not suit those with lactose intolerance or individuals managing sugar intake closely.
Ingredients
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (20 g) vanilla pudding powder
- 3 cups (750 ml) milk, divided
- 80 g (about 1/3 cup) sugar
- 1 tablespoon (15 ml) liquid vanilla extract
- 1 1/4 cups (300 ml) heavy whipping cream
- Cookies of your choice to line the mold (approx. 30-40 cookies depending on size)
- 100 g (3.5 oz) chocolate (semi-sweet or dark recommended)
- 100 ml (about 7 tablespoons) milk (for chocolate glaze)
- 1 tablespoon (20 g) butter
Ingredient Notes
- Vanilla pudding powder helps set the cream layer without baking — you can substitute with instant pudding mix if needed.
- Whipping cream folded into the pudding mixture creates that light, cloud-like texture.
- Choose your favorite cookies: plain biscuits, graham crackers, or chocolate wafers all work well.
- Using good-quality chocolate makes a big difference in the glaze’s flavor and smoothness.
Kitchen Tools Needed
- Saucepan
- Whisk and mixing bowls
- Electric mixer or hand whisk for whipping cream
- 21 x 21 cm (8 x 8 inch) square mold or baking dish
- Microwave-safe bowl
Step-by-Step Instructions
- In a medium saucepan, combine cornstarch, vanilla pudding powder, sugar, and 600 ml (2 1/2 cups) of milk. Whisk until smooth.
- Heat the mixture over medium heat, stirring constantly until it thickens to a pudding consistency (about 5-7 minutes). Remove from heat and stir in the vanilla extract. Let it cool completely at room temperature.
- While the pudding cools, whip the heavy cream until stiff peaks form – it should hold its shape when you lift the whisk.
- Gently fold the whipped cream into the cooled pudding, mixing carefully to keep it light and airy.
- Line the base and sides of your mold with your chosen cookies, arranging them snugly.
- Pour the creamy pudding mixture evenly over the cookies, spreading gently with a spatula if needed.
- In a microwave-safe bowl, combine the chocolate, 100 ml (7 tablespoons) milk, and butter. Microwave in 20-second intervals, stirring each time until fully melted and smooth.
- Pour the chocolate glaze over the cream layer and smooth it gently.
- Refrigerate for at least 2 hours, allowing the dessert to set and flavors to meld. For best results, chill up to 4 hours before serving.
Pro Tips
- Make sure the pudding is completely cool before folding in the whipped cream to prevent it from melting.
- Use a gentle folding technique to keep the texture light and fluffy.
- When melting chocolate in the microwave, stirring frequently ensures it doesn’t burn.
- Choose cookies that won’t become too soggy quickly; sturdier biscuits help maintain structure.
Lighter Swaps
- Use low-fat milk instead of whole milk, but keep heavy cream for folding to retain creaminess.
- Substitute sugar with a natural sweetener suitable for cooking if desired, though flavor may alter slightly.
- For a lighter chocolate topping, use a thin drizzle of melted chocolate instead of full glaze.
Common Mistakes
- Adding whipped cream to warm pudding, which can cause it to deflate.
- Overmixing when folding whipped cream, resulting in a less airy texture.
- Using too soft or fresh cookies that dissolve quickly and make the cake soggy.
Serving Suggestions
Serve chilled with fresh berries or a sprinkle of toasted nuts for added texture and freshness. This dessert pairs nicely with a simple cup of coffee or tea.
Storage Instructions
Keep the cake covered and refrigerated. It will stay fresh for up to 3 days but tastes best within 24 hours.
Reheating Tips
This dessert is best served cold and is not suitable for reheating.
Nutrition Estimate (per serving, serves 8)
- Calories: 320 kcal
- Protein: 5 g
- Carbohydrates: 35 g
- Fat: 18 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 17 minutes (including chilling)
- Servings: 8
- Cuisine: Dessert
- Course: Sweet treat
- Calories: 320 per serving
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, it’s perfect to prepare a few hours in advance; chilling helps the layers set properly.
Can I use different flavors of pudding powder?
You can experiment, but vanilla is recommended for the best complement to the chocolate topping.
Is this cake suitable for lactose-intolerant people?
This recipe contains dairy-heavy ingredients, so it’s not suitable without substituting lactose-free alternatives.
This Cloud Cake strikes a lovely balance between indulgence and speed, perfectly suited for those moments when you want a luscious dessert without baking. Its soft, creamy layers and chocolate finish make it a crowd-pleaser that’s surprisingly simple to prepare.