If you’re chasing a show-stopping dessert that’s light, fluffy, and ultimately indulgent, this Caramel Cloud Cake Recipe is your new best friend in the kitchen. Imagine biting into layers of airy chiffon cake soaked in a delicate brown sugar syrup, crowned with luscious caramel whipped cream and silky chocolate caramel ganache. Every forkful melts in your mouth with a perfect balance of sweet caramel warmth and the softest, cloud-like texture that feels like a hug from a dear friend. Getting to know this recipe means not just making a cake but creating a moment that everyone at your table will remember and ask for again and again.
Ingredients You’ll Need
The magic of this Caramel Cloud Cake Recipe lies in its simple yet thoughtfully selected ingredients. Each one plays a special role—from building airy layers to delivering that irresistible caramel flavor and creating smooth, rich textures that make this cake a true delight.
- Light brown sugar (100g + 100g, divided): Provides deep caramel flavor and sweetness, essential for both the whipped cream and cake layers.
- Heavy cream (3 cups, chilled and divided): Creates that dreamy caramel whipped cream and the silky chocolate ganache topping.
- Vanilla (1 tsp + 2 tsp): Enhances all components with a warm, fragrant note.
- Salt (1/4 tsp + 1/4 tsp): Balances sweetness and brings out the flavors beautifully.
- Large eggs (5, separated): Eggs add structure and lightness—separating whites for meringue is the secret to fluffiness.
- Whole milk (1/3 cup): Moistens the cake batter for tender crumbs.
- Vegetable oil (3 tbsp): Keeps the chiffon cake moist without weighing it down.
- Flour (1/2 cup): Builds the cake’s soft body.
- Cornstarch (1/4 cup): Provides extra lightness and tenderness.
- Baking powder (1/4 tsp): Gives the cake just the right lift.
- Brown sugar (1/3 cup): Added to the syrup to infuse more caramel notes into the cake layers.
- Water (1/3 cup): Used to make the simple syrup that keeps the cake moist.
- Milk caramel chocolate (100g): Combines rich milk chocolate with a caramel twist for the ganache topping.
How to Make Caramel Cloud Cake Recipe
Step 1: Prepare the Caramel Whipped Cream
Start by gently melting the brown sugar on the stove over very low heat until it becomes a luscious, molten caramel with no lumps. This step requires patience—go slow, and keep stirring to get that even golden brown color. Next, slowly whisk in warm heavy cream to stop the caramel from hardening, creating a perfectly smooth mixture. After cooling, add the remaining cold cream, vanilla, and a pinch of salt, then chill until ready. Once fully chilled, whip the mixture into a thick, cloud-like frosting that will become the star topping of your cake.
Step 2: Bake the Brown Sugar Chiffon Cake
Preheat your oven to 325 degrees Fahrenheit and prepare your cake pans with parchment paper to ensure a smooth release. Separate the eggs—whisk egg whites gradually with brown sugar to build a glossy, stiff meringue full of air and lift. Meanwhile, the yolks mix with milk, oil, and vanilla before folding in sifted dry ingredients. Gently combine the meringue and yolk batter in two delicate folds, preserving all that precious air. Pour the batter into pans placed in a warm water bath—this keeps the cake moist while baking. Bake until the cake layers spring back to a gentle touch and hold a few crumbs on a toothpick.
Step 3: Make the Brown Sugar Simple Syrup
Simmer water and brown sugar on low heat until the sugar dissolves completely. This syrup is your secret soaking solution to keep the chiffon cake layers moist, rich, and imbued with caramel notes. Let it cool completely before brushing it generously onto the cake layers during assembly.
Step 4: Prepare the Chocolate Caramel Ganache
Bring the heavy cream to a soft simmer and pour it over chopped milk caramel chocolate. Cover and let it sit undisturbed for five minutes so the cream melts the chocolate slowly, then gently stir until a shiny, smooth ganache forms. Chill until it’s thick but still pourable—this luscious topping adds an irresistible chocolate finish to the Caramel Cloud Cake Recipe.
Step 5: Assemble the Cake
Slice each cake layer horizontally to create four thin layers. On a cake stand or turntable, place a layer and soak it with brown sugar syrup. Spread a generous layer of the caramel whipped cream, shaping the cream edges slightly higher to create a little well for the ganache. Pour a layer of the ganache over the cream—its richness balanced by the raised edges should keep it from dripping down. Repeat this process with all layers, then coat the cake with a thin crumb layer of whipped cream, chill, and finish with remaining frosting swirls and ganache decorations. This final assembly creates the iconic look and taste of the Caramel Cloud Cake Recipe.
How to Serve Caramel Cloud Cake Recipe
Garnishes
Enhance your cake’s elegance by topping with delicate chocolate curls, a sprinkle of flaky sea salt to contrast the sweetness, or caramel drizzle accents. Fresh berries can also add a pop of color and subtle tartness, elevating every bite into a celebration of flavor.
Side Dishes
The beauty of this cake is how well it pairs with light accompaniments. Serve alongside a cup of freshly brewed coffee or a fragrant herbal tea to complement the caramel and chocolate notes. For an extra indulgent touch, a scoop of vanilla bean ice cream is a perfect sidekick that contrasts beautifully with the cake’s airy texture.
Creative Ways to Present
Presentation can turn this delicious cake into a stunning centerpiece. Try layering the cake on a rustic wooden board for a cozy feel or display individual servings in elegant glass cake stands to show off those irresistible layers. For special occasions, edible gold flakes or caramelized nuts add both texture and sophistication to each slice.
Make Ahead and Storage
Storing Leftovers
Your Caramel Cloud Cake Recipe leftovers stay fresh best when covered and refrigerated. Make sure to keep it airtight to prevent the moist whipped cream from absorbing other fridge odors. When stored properly, it will keep its delicate texture and flavor for up to three days.
Freezing
If you want to save slices for later, freezing is a good option. Wrap individual portions tightly in plastic wrap and place in an airtight container or freezer bag. To preserve the whipped cream’s fluffy quality, avoid freezing the entire decorated cake. Frozen slices last up to one month.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not recommended. Instead, simply remove frozen slices from the freezer and thaw overnight in the fridge to maintain that perfect caramel-touched softness and cloud-like experience.
FAQs
Can I use regular granulated sugar instead of brown sugar?
Brown sugar provides both sweetness and its signature caramel flavor, which is key to this recipe’s character. Using granulated sugar will change the taste and texture, resulting in a less rich and less moist cake.
What’s the best way to separate eggs for the chiffon cake?
Separate eggs when they are cold for easier handling. Crack the egg and gently pass the yolk back and forth between shell halves, letting whites drop into a clean bowl. Avoid any yolk in the whites since fat interferes with meringue stability.
Can I make the caramel whipped cream ahead of time?
Yes, caramel whipped cream can be made up to a day ahead and stored covered in the fridge. Give it a quick gentle whisk before using if it thickens too much or separates slightly.
What if I don’t have milk caramel chocolate for the ganache?
You can substitute with good quality milk chocolate and add a teaspoon or two of caramel sauce to the cream while preparing the ganache. This will still capture the luscious caramel-chocolate flavor wonderfully.
Is the water bath necessary when baking the chiffon cake?
The water bath creates steam which helps the cake stay moist and bake evenly, especially for a delicate chiffon texture. Skip it, and the cake might bake too dry or unevenly, so it’s worth the extra step.
Final Thoughts
Trust me, once you make this Caramel Cloud Cake Recipe, it will quickly become a treasured favorite for celebrations and cozy gatherings alike. Its lightness, caramel warmth, and chocolate richness come together in a way that’s truly unforgettable. Roll up your sleeves and dive in—you’ll be so glad you did, and everyone lucky enough to taste it will thank you with smiles and happy hearts.
Print
Caramel Cloud Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
Description
This Caramel Cloud Cake is a delightfully light and fluffy brown sugar chiffon cake layered with luscious caramel whipped cream and silky chocolate caramel ganache. Moist and tender with a subtle caramel flavor, it’s perfect for celebrations or an indulgent treat. The cake is gently baked in a water bath for extra softness, complemented by a simple syrup-brushed crumb and a creamy finish. A dreamy dessert that melts in your mouth.
Ingredients
Caramel Whipped Cream
- 1/2 cup light brown sugar (100g)
- 3 cups heavy cream (720g), chilled and divided into 1 cup and 2 cups
- 1 tsp vanilla extract
- 1/4 tsp salt
Brown Sugar Chiffon Cake
- 5 large eggs, separated
- 1/2 cup light brown sugar (100g), divided into 1/4 cup and 1/4 cup
- 1/3 cup whole milk (80g)
- 3 tbsp vegetable oil (35g)
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour (65g)
- 1/4 cup cornstarch (40g)
- 1/4 tsp salt
- 1/4 tsp baking powder
Brown Sugar Simple Syrup
- 1/3 cup brown sugar (65g)
- 1/3 cup water (80g)
Chocolate Caramel Ganache
- 100g milk caramel chocolate (or milk chocolate)
- 1/2 cup heavy cream (120g)
Instructions
- Make Caramel Whipped Cream: Spread 1/2 cup light brown sugar on the bottom of a large saucepan and set over the lowest heat. Allow the sugar to melt gently over 8-10 minutes, stirring occasionally to ensure even melting and dissolving any lumps. Do not overheat to avoid burning.
- Add Warm Cream and Base: Heat 1 cup heavy cream until warm. Remove saucepan from heat and whisk in the warm cream vigorously to dissolve the caramel. If it seizes, return to low heat and stir until smooth.
- Cool and Combine Cream: Let the caramel mixture cool to room temperature for 15 minutes. Then add the remaining 2 cups of cold heavy cream, vanilla extract, and salt. Stir to combine thoroughly.
- Strain and Chill: Strain mixture to remove any residue and refrigerate for at least 90 minutes until completely chilled.
- Whip Cream: Using a mixer on medium speed, whip the chilled caramel cream for 2-4 minutes until thickened and spreadable, similar to frosting. Keep refrigerated until assembly.
- Prepare Cake Pans: Preheat the oven to 325°F (163°C) and line two 8-inch cake pans with parchment paper.
- Separate Eggs: Separate 5 eggs into yolks and whites in two separate bowls.
- Make Meringue: Beat egg whites on medium speed until frothy. Gradually add 1/4 cup light brown sugar, 1 tablespoon at a time, and continue whipping until glossy stiff peaks form.
- Prepare Egg Yolk Mixture: Whisk together egg yolks, remaining 1/4 cup light brown sugar, milk, vegetable oil, and vanilla extract until combined. Sift in flour, cornstarch, baking powder, and salt. Gently whisk until just combined without overmixing.
- Fold Meringue into Batter: Fold one-third of the meringue into the egg yolk batter gently to loosen it. Then fold this mixture back into the remaining meringue in two additions, carefully combining to maintain light airiness.
- Prepare Water Bath: Divide batter evenly between the two cake pans. Place the pans into a larger sheet pan and pour about 1/2 inch of boiling water around cake pans to create a water bath.
- Bake Cake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool Cakes: Allow the cakes to cool completely in their pans before removing.
- Make Brown Sugar Simple Syrup: In a small saucepan, simmer 1/3 cup brown sugar and 1/3 cup water over low heat until sugar dissolves completely. Remove from heat and let cool.
- Make Chocolate Caramel Ganache: Bring 1/2 cup heavy cream to a gentle simmer. Pour over chopped milk caramel chocolate in a bowl, cover, and let sit for 5 minutes. Stir gently until smooth, shiny, and pourable. Refrigerate until cool but still spreadable.
- Layer Cakes: Using a serrated knife, carefully slice each cake into two even layers, making four layers in total.
- Brush and Frost: Place the first cake layer on a turntable or cake stand. Brush lightly with brown sugar simple syrup. Spread a thick layer of caramel whipped cream, creating a shallow well in the center by pushing some cream down with a spatula.
- Add Ganache Layer: Pour a layer of chocolate caramel ganache into the well created in the whipped cream and spread evenly. The raised edges will contain the ganache.
- Repeat Layers: Repeat the process with remaining layers, brushing with simple syrup, spreading caramel whipped cream, and adding ganache.
- Crumb Coat and Chill: After stacking all layers, cover the assembled cake with a thin layer of caramel whipped cream as a crumb coat. Refrigerate to set.
- Final Frosting and Decoration: Add remaining caramel whipped cream over the chilled crumb coat smoothing the surface. Decorate the top with swirls of chocolate ganache.
- Serve: Slice and serve the cake chilled. Enjoy the light, creamy, and caramel-infused cloud cake!
Notes
- Use room temperature eggs for best volume when whipping egg whites.
- Be patient when melting sugar to avoid burning caramel flavor.
- Water bath baking helps keep the chiffon cake moist and tender.
- Make sure caramel whipped cream is fully chilled before whipping for best stability.
- Use a gentle folding technique to preserve air in the batter for light cake texture.
- Store assembled cake in refrigerator and consume within 2-3 days for freshness.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
