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Caramel Cloud Cake Recipe

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4.1 from 35 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Strain and Chill: Strain mixture to remove any residue and refrigerate for at least 90 minutes until completely chilled.
  5. 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.
  6. Prepare Cake Pans: Preheat the oven to 325°F (163°C) and line two 8-inch cake pans with parchment paper.
  7. Separate Eggs: Separate 5 eggs into yolks and whites in two separate bowls.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Cool Cakes: Allow the cakes to cool completely in their pans before removing.
  14. 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.
  15. 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.
  16. Layer Cakes: Using a serrated knife, carefully slice each cake into two even layers, making four layers in total.
  17. 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.
  18. 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.
  19. Repeat Layers: Repeat the process with remaining layers, brushing with simple syrup, spreading caramel whipped cream, and adding ganache.
  20. 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.
  21. 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.
  22. 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

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Find it online: https://restaurantrecipesbook.com/caramel-cloud-cake-recipe/