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CARAMEL CLOUD CAKE RECIPE

CARAMEL CLOUD CAKE RECIPE

★★★★★

5.1 from 16 reviews
  • Author: Simon
  • Total Time: 3 hours 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

Caramel Whipped Cream

  • 1/2 cup light brown sugar (100g)
  • 3 cups heavy cream (720g), chilled (divided into 1 cup warm and 2 cups cold)
  • 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), chopped
  • 1/2 cup heavy cream (120g)

Instructions

  1. 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.
  2. 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.
  3. Prepare Oven and Pans: Preheat oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 430 kcal
  • Sugar: 35 g
  • Sodium: 120 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 145 mg

Keywords: Caramel Cloud Cake, Brown Sugar Cake, Whipped Cream Cake, Chiffon Cake, Caramel Ganache, Layer Cake

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