There are desserts that impress guests — and then there are desserts that make them close their eyes, pause, and savor the moment. Richard Sax’s Cloud Cake belongs to that rare second category. When you cut into it, the crust gives way with a soft crackle, revealing a center that’s half mousse, half memory. It’s the kind of cake that makes you fall in love with baking all over again.
If you’ve ever dreamed of making a dessert that’s as rich as chocolate velvet yet as light as air, you’re in the right place. This guide walks you step-by-step through how to make Richard Sax’s famous Cloud Cake, explaining the magic behind its texture, the science that makes it work, and the little tips that turn a good cake into a masterpiece.
Who Was Richard Sax and Why His Cloud Cake Became Iconic
Before you preheat your oven, it helps to know the story behind this creation. Richard Sax wasn’t just another pastry chef — he was a dessert philosopher. In his beloved cookbook Classic Home Desserts (1994), Sax celebrated the kind of sweets that felt like home: simple, soulful, and steeped in nostalgia.
His Cloud Cake became legendary because it broke all the rules of chocolate baking. There’s no heavy frosting, no thick sponge — just chocolate, eggs, and a bit of sugar transformed into something ethereal. Food writers and home bakers alike have called it “the perfect bridge between a soufflé and a torte.”
When you bake this cake, you’re not just following a recipe. You’re carrying forward a piece of culinary history that has delighted generations.
What Makes Richard Sax Cloud Cake Unique
What makes the Richard Sax Cloud Cake so unforgettable is its texture. It looks rustic — cracked on top, almost fragile — but that’s part of its charm. The real magic happens inside.
- Airy yet rich: The whipped egg whites lift the batter, giving it a delicate, souffle-like rise.
- Intensely chocolatey: With minimal sugar and no flour, pure chocolate flavor shines through.
- Perfect imperfection: As it cools, the cake naturally collapses into a soft, mousse-like center with a paper-thin crust.
Let’s look at how this cake compares to a typical chocolate cake:
| Feature | Richard Sax Cloud Cake | Traditional Chocolate Cake |
|---|---|---|
| Texture | Airy with a mousse-like heart | Even, dense crumb |
| Flour | Minimal or none | Standard base ingredient |
| Flavor | Deep, bittersweet chocolate | Sweeter and lighter |
| Appearance | Cracked, rustic top | Smooth and frosted |
| Experience | Melt-in-mouth, cloud-soft | Sliceable and structured |
Once you understand this balance, you’ll see why it’s a favorite among pastry chefs and passionate home bakers alike.
Ingredients for Richard Sax’s Famous Cloud Cake
Before you begin, gather your ingredients. The quality of your chocolate and eggs will define the final taste, so choose carefully.
| Ingredient | Quantity | Notes |
|---|---|---|
| Bittersweet chocolate (60–70%) | 6 oz (170 g) | Use high-quality chocolate bars |
| Unsalted butter | 3 tbsp | Room temperature for smooth melting |
| Large eggs | 6, separated | Whites and yolks divided |
| Granulated sugar | 1/3 cup (65 g) | Adjust for sweetness |
| Vanilla extract | 1 tsp | Optional but aromatic |
| Pinch of salt | — | Balances the chocolate flavor |
| Powdered sugar | For dusting | For a soft, classic finish |
Pro tip:
Avoid chocolate chips, as they contain stabilizers that affect texture. Instead, go for dark couverture or baking-quality bars.
Step-by-Step Guide: How to Make Richard Sax’s Cloud Cake
Follow these steps carefully, and you’ll recreate that signature “cloud” texture in your own kitchen.
Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures a clean release after baking.
2. Melt Chocolate and Butter
In a heatproof bowl, place your chopped chocolate and butter over simmering water (double boiler method). Stir gently until smooth. Remove from heat and let it cool slightly.
3. Separate the Eggs
Crack each egg carefully — even a drop of yolk in the whites can prevent proper whipping.
4. Beat the Yolks
In a large bowl, whisk the egg yolks with sugar until the mixture turns pale and thick. Add the melted chocolate and vanilla. Stir until glossy and well combined.
5. Whip the Whites
In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Be patient; overwhipping will make the whites dry and grainy.
6. Fold Gently
Add one-third of the whipped whites into the chocolate mixture to lighten it, then gently fold in the rest using a rubber spatula. Your goal is to keep as much air as possible.
7.Bake
Pour the batter into your pan and bake at 350°F (175°C) for 30–35 minutes, or until the top is puffed and cracked but the center still jiggles slightly.
8. Cool and Serve
Let the cake cool in the pan. As it settles, the top will naturally collapse — that’s exactly how it should be. Dust with powdered sugar before serving.
Serving and Presentation Ideas
Once your Cloud Cake has cooled, it’s time to turn it into a showstopper. Here’s how to elevate the presentation:
- Dust the top with powdered sugar for a snowy, elegant look.
- Add a dollop of whipped cream or crème fraîche to balance the richness.
- Pair it with fresh raspberries, strawberries, or a drizzle of espresso sauce.
- Serve chilled for a mousse-like experience or slightly warm for a molten texture.
If you’d like to explore similar presentation ideas, check out our post on Cast Iron Skillet Cookie Magic — it shares the same rustic elegance that defines the Cloud Cake.
Pro Tips for Perfecting Richard Sax’s Cloud Cake
To get that ideal texture — crackly outside, creamy inside — consistency and patience matter more than anything else.
- Use room-temperature eggs — cold whites won’t whip well.
- Whip until soft peaks only — stiff peaks create dryness.
- Fold slowly to keep the batter airy.
- Cool completely before slicing. This allows the center to set like mousse.
- Chill before serving for a denser, truffle-like bite.
Remember, your first attempt might not look “perfect,” but that’s part of the charm. The best Cloud Cakes are the ones that look a little lived-in.
Common Mistakes and How to Avoid Them
Even seasoned bakers can trip up on a few small details. Here’s what to watch out for:
- Overbeating egg whites: Makes the cake dry and grainy.
- Overbaking: Loses the soft, creamy center.
- Low-quality chocolate: Results in a flat, dull flavor.
- Skipping the resting phase: Prevents the cake from setting properly.
If you ever feel unsure, remember: baking is as much about instinct as precision. When your kitchen fills with that rich chocolate aroma, you’ll know you’re on the right track.
Variations and Creative Twists
Once you’ve mastered the classic version, try these creative spins:
- Mocha Cloud Cake: Add a teaspoon of instant espresso powder to the batter.
- Orange Zest Cloud Cake: Brighten the flavor with fresh zest and a touch of Grand Marnier.
- Spiced Cloud Cake: Add a pinch of cinnamon or chili powder for warmth and contrast.
- Gluten-Free Version: Skip flour entirely or use almond flour for added nuttiness.
You can find more inspiration in our Chocolate Lover’s Collection — featuring cakes, cookies, and puddings inspired by timeless classics.
FAQs About Richard Sax Cloud Cake
Q1: Can I make Richard Sax Cloud Cake ahead of time?
Absolutely. It tastes even better the next day after chilling overnight.
Q2: Can I freeze Cloud Cake?
Yes. Slice it, wrap each piece in parchment, and freeze for up to a month. Thaw in the fridge before serving.
Q3: Why does the cake collapse after baking?
It’s supposed to. The collapse creates the dense, creamy texture that makes this dessert so unique.
Q4: What’s the best chocolate to use?
Always use bittersweet chocolate (60–70% cocoa). Brands like Valrhona, Ghirardelli, or Lindt Excellence are excellent choices.
Q5: Is Richard Sax Cloud Cake gluten-free?
Yes — naturally. There’s no flour, making it ideal for gluten-sensitive eaters.
For further reference, you can explore Epicurious’ feature on Richard Sax desserts for additional background and variations.
Conclusion: Your Turn to Create Dessert Magic
Now that you know the story, science, and soul behind Richard Sax’s Cloud Cake, it’s time to make it your own. Every whisk, fold, and crack of this cake connects you to something greater — a tradition of baking that celebrates imperfection, comfort, and pure chocolate bliss.
So preheat that oven, melt that chocolate, and take your time. When your Cloud Cake cools and the top begins to collapse into that signature swirl, you’ll know you’ve done it right.
And when you take that first bite — mousse-like, rich, and impossibly light — you’ll understand why this cake remains a legend.
Discover how to make Richard Sax’s legendary Cloud Cake — a rich, airy chocolate dessert that melts in your mouth with every bite. This timeless recipe combines the soul of a classic soufflé with the comfort of a homemade cake.
If you love baking, don’t stop here! Explore more recipes that bring warmth and sweetness to your kitchen:
- 🥖 Try our Easy No-Knead Bread Recipe for bakery-quality crust at home.
- 🍪 Bake a batch of Cool Whip Cookies — soft, chewy, and irresistibly simple.
- 🍰 Or indulge in the delicate Fluffy Cloud Cake — the perfect companion to Richard Sax’s chocolate version.
Every recipe on Cookie Craver is crafted with care to help you bake confidently and enjoy desserts that taste as good as they look. Whether it’s bread, cookies, or cake, you’ll find something to satisfy every craving.
