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Caramel Cloud Cake Recipe

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4.3 from 10 reviews

This Caramel Cloud Cake is a light and fluffy chiffon cake layered with rich caramel whipped cream and a decadent chocolate caramel ganache. The cake is sweetened with brown sugar and incorporates a smooth caramel flavor both in the frosting and drizzle, creating an irresistibly moist and airy dessert that’s perfect for special occasions or an indulgent treat.

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), 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 and melt over the lowest heat, stirring gently after it begins melting, until smooth and lump-free (8-10 minutes). Warm 1 cup heavy cream separately and slowly whisk it into the melted sugar off the heat to dissolve any clumps. Cool mixture for 15 minutes, then stir in the remaining 2 cups cold heavy cream, vanilla, and salt. Strain and chill in the fridge for at least 90 minutes.
  2. Whip Cream: Once chilled, whisk the caramel cream on medium speed until thick and spreadable, about 2-4 minutes. Keep refrigerated until assembly.
  3. Preheat Oven and Prep Pans: Preheat to 325°F (163°C). Line two 8-inch cake pans with parchment paper.
  4. Prepare Egg Whites: Separate eggs into whites and yolks. Whisk egg whites on medium speed until frothy, then gradually add 1/4 cup brown sugar, whisking to glossy stiff peaks.
  5. Mix Egg Yolks and Dry Ingredients: Whisk yolks with remaining 1/4 cup brown sugar, milk, oil, and vanilla until combined. Sift in flour, cornstarch, baking powder, and salt, folding gently to combine without overmixing.
  6. Combine Batter: Fold one-third of meringue into yolk mixture carefully, then fold this mix into remaining meringue until just combined, keeping batter light and airy.
  7. Bake Cake Layers: Divide batter equally into pans placed in a water bath on a baking sheet with 1/2 inch boiling water. Bake 20-22 minutes until a toothpick has a few moist crumbs. Cool completely in pans.
  8. Make Simple Syrup: Simmer brown sugar and water on low heat until sugar dissolves fully. Cool to room temperature.
  9. Make Ganache: Heat heavy cream to a gentle simmer and pour over chopped chocolate. Cover and let sit for 5 minutes, then stir until smooth. Chill until pourable but cool.
  10. Assemble Cake: Slice each cake layer horizontally into two layers (4 layers total). Place one layer on a cake stand, brush with simple syrup, spread caramel whipped cream thickly, creating a shallow well in the center. Pour ganache into the well and spread evenly. Repeat layering and finish with a crumb coat of caramel whipped cream, chill, then apply final frosting. Decorate with chocolate ganache swirls.
  11. Serve: Slice and enjoy the delicate caramel cloud cake with a luscious balance of airy cake, creamy caramel frosting, and chocolate ganache.

Notes

  • Use a water bath when baking cake layers to ensure moistness and even baking.
  • Be gentle when folding meringue to retain light, fluffy texture in the batter.
  • Chilling the caramel whipped cream before whipping is critical for stability and volume.
  • Use a serrated knife to evenly slice cake layers without compressing them.
  • For best results, prepare components ahead of time and assemble just before serving.

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