Caramel Cloud Cake
Indulge in the light, luxurious Caramel Cloud Cake, a perfect summer dessert that blends rich caramel flavor with airy, melt-in-your-mouth sponge layers. Drizzled with a glossy caramel glaze and layered with caramel whipped cream, this Caramel Cloud Cake is an elegant yet easy summer dessert ideal for warm-weather gatherings, birthdays, or holiday celebrations. Follow our step-by-step recipe to create this showstopping treat that’s sure to impress!
Ingredients
Sponge Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs separated
- 1 cup granulated sugar divided
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 2 tbsp vegetable oil
Caramel Whipped Cream:
- 1 cup heavy cream chilled
- 1/2 cup caramel sauce store-bought or homemade
- Caramel Glaze:
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream warmed
- 2 tbsp unsalted butter
Optional Garnishes:
- Caramel shards
- Whipped cream swirls
- Pinch of sea salt or fresh berries
Instructions
Make the Sponge Cake
- Preheat Oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Sift Dry Ingredients: In a bowl, combine flour, baking powder, and salt.
- Mix Egg Yolks: In a separate bowl, beat yolks with ½ cup sugar until pale and thick. Stir in vanilla, milk, and oil.
- Whip Egg Whites: Beat the egg whites until soft peaks form. Gradually add the remaining ½ cup sugar and continue beating until stiff peaks form.
- Combine: Gently fold the dry ingredients into the yolk mixture, then carefully fold in the whipped egg whites. This keeps the batter light and airy.
- Bake: Divide into pans and bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely before assembling.
Make the Caramel Whipped Cream
- Whip chilled cream until soft peaks form. Gently fold in the caramel sauce until smooth and fluffy. Refrigerate until ready to use.
Make the Caramel Glaze
- Melt Sugar: In a saucepan, heat sugar and water over medium heat until it turns a deep amber color—don’t stir!
- Add Cream and Butter: Slowly pour in the warm cream (it will bubble) and stir until smooth. Mix in the butter and let cool slightly.
Assemble the Cake
- Layer It Up: Place one sponge layer on a serving plate. Spread a generous amount of caramel whipped cream on top. Add the second cake layer.
- Glaze It: Pour the warm caramel glaze over the top, letting it drip beautifully down the sides.
Decorate & Serve
- Top with caramel shards, whipped cream swirls, or a pinch of sea salt. Chill for at least one hour before slicing.
Notes
- Work Quickly with Caramel: Pour the glaze as soon as it’s ready, as it sets fast on this Caramel Cloud Cake.
- Gentle Folding: Fold egg whites carefully to maintain the airy texture of the sponge in this summer dessert.
- Chill Components: Keep whipped cream and cake layers cold for easier assembly and clean slicing.
- Use a Turntable: A cake turntable helps achieve smooth layers of whipped cream and glaze on your Caramel Cloud Cake.
- Test Caramel Color: Watch the caramel closely to avoid burning; remove from heat as soon as it turns deep amber.