When you’re looking for a dessert that feels like a slice of heaven, this CARAMEL CLOUD CAKE RECIPE is your dream come true. Imagine layers of delicately fluffy brown sugar chiffon cake paired with a luxuriously smooth caramel whipped cream, all hugged together by a silky milk caramel chocolate ganache. Every bite is a soft, sweet cloud of flavor that elevates simple ingredients into something truly spectacular. This recipe is perfect for celebrations or whenever you need a comforting yet elegant treat that will wow everyone at the table.

CARAMEL CLOUD CAKE RECIPE - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role, whether it’s lending sweetness, moisture, or that signature caramel depth. While the list might seem long, you’ll find that these simple pantry staples come together beautifully to create an unforgettable texture and flavor.

Light brown sugar: Provides that signature caramel sweetness and moist crumb in both the cake and caramel components.
Heavy cream: Divided and chilled, it whips up into the airy caramel whipped cream and blends smoothly into the ganache.
Vanilla extract: Enhances the sweetness with warm, aromatic notes throughout the cake and cream.
Salt: Balances the sweetness perfectly and enhances the caramelized flavors.
Large eggs: Separated for a fluffy chiffon cake that’s light as air.
Whole milk: Adds richness and moisture to the cake batter.
Vegetable oil: Contributes tenderness and keeps the cake delightfully soft.
Flour: Provides structure while the cornstarch keeps the crumb tender and delicate.
Cornstarch: Helps give the cake its cloud-like softness without weight.
Baking powder: Gives a gentle lift for the perfect rise.
Water: Used in the brown sugar simple syrup to keep the cake moist and infused with caramel flavor.
Milk caramel chocolate: The star of the ganache, melting into a silky, luxurious finish.

How to Make CARAMEL CLOUD CAKE RECIPE

Step 1: Crafting the Caramel Whipped Cream

Start by slowly caramelizing brown sugar over very low heat until it’s smooth and golden, without rushing the process to keep it lump-free. Warm cream is whisked in carefully to stabilize and sweeten the caramel base. After cooling, fold in the remaining cold cream, vanilla, and a pinch of salt, then chill until it’s ready to be whipped into a luscious frosting that’s rich but still light as air.

Step 2: Preparing the Brown Sugar Chiffon Cake

Preheat your oven and line your cake pans. Whisk egg whites until frothy, then gradually add brown sugar to build a shiny, stiff meringue full of life. Separately, whisk egg yolks with remaining sugar, milk, oil, and vanilla, then sift in your dry ingredients to maintain the airy texture. Gently fold the meringue into the yolk mixture without deflating it—this is key to your cake’s delightful softness. Pour the batter into pans set inside a water bath to keep it moist and even baking.

Step 3: Baking and Cooling

Bake your cakes until a toothpick tests clean with just a few moist crumbs. Let them cool inside the pans for stability, which helps preserve the delicate crumb before assembly.

Step 4: Brown Sugar Simple Syrup

Simmer water with brown sugar until fully dissolved to create a simple syrup that will seep into your cake layers, keeping each bite wonderfully moist and rich with caramel flavor.

Step 5: Making the Chocolate Caramel Ganache

Gently simmer heavy cream and pour it over chopped milk caramel chocolate. Let it rest, then stir into a glossy, velvety ganache that cools to a thick but pourable consistency, perfect for layering between cake tiers.

Step 6: Assembling the CARAMEL CLOUD CAKE RECIPE

Slice the cooled cakes horizontally to create four layers. Begin layering with cake, brushing each with the brown sugar syrup, then spreading thick caramel whipped cream. Create a shallow “well” in the cream for the ganache so it doesn’t spill—this adds a sophisticated look and texture contrast to every slice. Repeat for all layers, then crumb coat the whole cake with a thin layer of caramel whipped cream and chill before final frosting and decorating with ganache swirls. The final result is a stunning, airy cake that lives up to the dreamy name.

How to Serve CARAMEL CLOUD CAKE RECIPE

Garnishes

Top your cake with extra swirls of ganache or delicate curls of caramel chocolate for a stunning visual appeal. Toasted nuts like pecans or almonds can add a satisfying crunch that matches beautifully with the cake’s softness.

Side Dishes

A dollop of fresh whipped cream or a scoop of vanilla bean ice cream pairs wonderfully with the caramel flavors. For a fresh balance, serve with lightly macerated berries that cut through the sweetness and add color to your plate.

Creative Ways to Present

Serve this cake on a decorative cake stand to emphasize its cloud-like elegance. For a party, slice small individual servings and place them in clear dessert cups layered with extra ganache and whipped cream to mimic the layered effect in single bites.

Make Ahead and Storage

Storing Leftovers

Store leftover cake tightly covered in the refrigerator to maintain the moisture of the chiffon and the freshness of the caramel whipped cream. It will keep beautifully for up to three days.

Freezing

You can freeze assembled cake for up to one month by wrapping it carefully in plastic wrap and aluminum foil. For best results, thaw in the fridge overnight before serving to retain the texture and flavor.

Reheating

This cake is best enjoyed chilled or at room temperature. If desired, allow slices to come to room temperature for about 30 minutes before serving to bring out the full flavor and softness without reheating.

FAQs

Can I make the caramel whipped cream ahead of time?

Absolutely! The caramel whipped cream can be made a day in advance and kept refrigerated. Just give it a gentle whisk before assembly to restore its spreadable texture.

What if I don’t have milk caramel chocolate for the ganache?

You can substitute with good-quality milk chocolate and add a teaspoon of caramel sauce for that rich, caramel flavor. Just be sure to adjust sweetness to taste.

Why do I need to use a water bath when baking the cake?

The water bath ensures gentle, even heat that prevents the chiffon cake from drying out or cracking, contributing to its signature soft and moist crumb.

Can I use another type of sugar instead of light brown sugar?

Light brown sugar provides the best caramel flavor and moisture advantage. Using white sugar could make the cake less moist and lacking that deep caramel note, so it’s best to stick with brown sugar.

Is this cake suitable for special occasions?

Definitely! The elegant look and sophisticated flavor profile make the CARAMEL CLOUD CAKE RECIPE perfect for birthdays, holidays, or any celebration where you want to impress your guests.

Final Thoughts

If you’re ready to indulge in a cake that combines ethereal softness, caramel richness, and chocolate decadence, you absolutely must try this CARAMEL CLOUD CAKE RECIPE. It’s truly a show-stopping dessert that feels both luxurious and comforting. Once you make it, you’ll want to share it with friends and family over and over again because a cake this good is meant to be celebrated!

CARAMEL CLOUD CAKE RECIPE

★★★★★

5.1 from 16 reviews

Author: Simon
Total Time: 3 hours 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Caramel Cloud Cake is a light and fluffy chiffon cake layered with rich caramel whipped cream and finished with a smooth chocolate caramel ganache. The combination of brown sugar’s deep flavor, airy cake texture, and luscious creamy layers makes it a perfect indulgence for special occasions or whenever you crave a dreamy dessert.

Instructions

Make Caramel Whipped Cream: Spread 1/2 cup brown sugar on the bottom of a large saucepan over the lowest heat. Allow it to melt slowly over 8-10 minutes, stirring gently once it starts melting to encourage even melting. Continue heating and stirring for 3-5 minutes until the sugar is fully melted and smooth. Warm 1 cup heavy cream separately until warm, then turn off the heat and whisk it vigorously into the melted caramel. If it seizes, gently reheat while stirring until smooth. Let cool at room temperature for 15 minutes, then add the remaining 2 cups cold heavy cream, vanilla, and salt. Strain the mixture and chill in the fridge for at least 90 minutes.
Whip the Caramel Cream: Once chilled, whisk the caramel cream on medium speed for 2-4 minutes until thick and spreadable like frosting. Keep refrigerated until ready to use.
Prepare Oven and Pans: Preheat oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper.
Prepare Meringue: Separate eggs into whites and yolks. Whisk egg whites at medium speed until frothy. Gradually add 1/4 cup brown sugar, one tablespoon at a time, and whisk until stiff, glossy peaks form. Avoid over-whisking.
Make Cake Batter: In a separate bowl, whisk egg yolks with remaining 1/4 cup brown sugar, milk, vegetable oil, and vanilla until combined. Sift in flour, cornstarch, baking powder, and salt, folding gently to combine.
Fold in Meringue: Add one-third of the meringue into the yolk mixture, folding gently to lighten it. Then fold this mixture into the remaining meringue carefully to keep the batter light and airy.
Bake Cakes: Divide batter evenly into prepared pans. Place pans inside a larger sheet pan and pour about 1/2 inch boiling water into the sheet pan to create a water bath. Bake for 20-22 minutes until a toothpick inserted comes out with a few moist crumbs. Cool cakes inside pans.
Make Brown Sugar Simple Syrup: Simmer 1/3 cup water and 1/3 cup brown sugar over low heat until sugar fully dissolves. Remove from heat and let cool.
Make Chocolate Caramel Ganache: Bring 1/2 cup heavy cream to a gentle simmer. Pour over chopped caramel or milk chocolate, cover, and let sit for 5 minutes. Stir gently until smooth and shiny. Refrigerate until cooled but still pourable.
Assemble Cake Layers: Carefully halve each cake horizontally with a serrated knife to create 4 layers total. Place one layer on a cake stand or turntable. Brush with brown sugar simple syrup, then spread a thick layer of caramel whipped cream. Create a shallow well in the middle with your spatula and pour ganache into it, spreading gently to fill. Repeat layering with remaining cake, syrup, whipped cream, and ganache.
Finish Cake: Coat the entire cake with a thin crumb coat of caramel whipped cream and chill. Then apply remaining whipped cream evenly. Decorate with swirls of chocolate ganache on top.
Serve: Slice and enjoy this airy, creamy caramel cloud cake immediately for the best texture and flavor.

Notes

Use chilled heavy cream for best whipping results.
Be gentle when folding meringue to keep the cake light and airy.
The water bath during baking ensures moist and tender cake texture.
Warm the cream for caramel carefully; avoid boiling to prevent curdling.
Allow ganache to cool but remain pourable for easy assembly.
Refrigerate the cake after assembly to help set the whipped cream and ganache.
Substitute milk caramel chocolate with milk chocolate if unavailable, but caramel flavor enhances the cake.
Use a serrated knife and a steady hand to slice cake layers evenly.
Let the caramel mixture cool sufficiently before adding cold cream to avoid lumps.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking, Whipping, Folding
Cuisine: American