Caramel Cloud Cake

A dreamy, light-as-air chiffon cake layered with silky caramel whipped cream and rich chocolate caramel ganache. The combination of brown sugar sweetness, fluffy sponge, and creamy caramel makes this cake as beautiful as it is indulgent.

Why You’ll Love This Recipe

• Elegant layered cake with a light, airy texture.
• Homemade caramel whipped cream that’s not overly sweet.
• Glossy chocolate caramel ganache for a rich finish.
• Stunning presentation with minimal decorating skill needed.
• Perfect for celebrations or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Caramel Whipped Cream

• 100 g (½ cup) light brown sugar
• 720 g (3 cups) heavy cream, divided (1 cup + 2 cups), chilled
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Brown Sugar Chiffon Cake

• 5 large eggs, separated
• 100 g (½ cup) light brown sugar, divided (¼ cup + ¼ cup)
• 80 g (⅓ cup) whole milk
• 35 g (3 tablespoons) vegetable oil
• 2 teaspoons vanilla extract
• 65 g (½ cup) all-purpose flour
• 40 g (¼ cup) cornstarch
• ¼ teaspoon salt
• ¼ teaspoon baking powder

Brown Sugar Simple Syrup

• 65 g (⅓ cup) light brown sugar
• 80 g (⅓ cup) water

Chocolate Caramel Ganache

• 100 g milk caramel chocolate (or milk chocolate), chopped
• 120 g (½ cup) heavy cream

Directions

Caramel Whipped Cream

1. Spread brown sugar evenly on the bottom of a large saucepan over the lowest heat. Let melt slowly (8–10 minutes), stirring gently toward the end until smooth.
2. Warm 1 cup of heavy cream. Turn off the heat and whisk it into the melted sugar. If it seizes, return to low heat and stir until smooth.
3. Cool for 15 minutes, then stir in the remaining 2 cups of cold cream, vanilla, and salt.
4. Strain, refrigerate for at least 90 minutes, then whip on medium speed until thick and spreadable (2–4 minutes). Keep chilled.

Brown Sugar Chiffon Cake

1. Preheat oven to 325°F (165°C). Line two 8-inch cake pans with parchment paper.
2. In one bowl, whisk egg whites until frothy. Add ¼ cup brown sugar, 1 tablespoon at a time, and whip to stiff peaks.
3. In another bowl, whisk egg yolks with the remaining ¼ cup brown sugar, milk, oil, and vanilla.
4. Sift in flour, cornstarch, baking powder, and salt. Gently whisk until just combined.
5. Fold in one-third of the meringue, then fold the mixture into the remaining meringue until just combined.
6. Divide into pans, place them in a water bath, and bake for 20–22 minutes until a toothpick comes out with light crumbs. Cool in pans.

Brown Sugar Simple Syrup

1. Simmer water and brown sugar until dissolved. Cool completely.

Chocolate Caramel Ganache

1. Bring cream to a gentle simmer. Pour over chocolate, cover for 5 minutes, then stir until smooth.
2. Refrigerate until cooled but still pourable.

Assembly

1. Slice each cake in half horizontally to make 4 layers.
2. Place one layer on a cake stand. Brush with simple syrup. Spread a layer of caramel whipped cream, creating a shallow “well” in the center. Fill with ganache.
3. Repeat with remaining layers.
4. Frost the cake with caramel whipped cream (apply a thin crumb coat first, chill, then finish with remaining cream).
5. Decorate with ganache swirls. Serve and enjoy.

Servings And Timing

• Servings: 12
• Prep time: 1 hour (plus chilling)
• Bake time: 20–22 minutes
• Total time: about 3 hours including chilling and assembly

Variations

• Swap milk chocolate for dark chocolate for a more intense flavor.
• Add espresso powder to the caramel whipped cream for a coffee twist.
• Use salted caramel for a sweet-salty contrast.
• Top with caramel shards or toffee pieces for crunch.

Storage/Reheating

• Store covered in the fridge for up to 3 days.
• Best served chilled; remove from fridge 15–20 minutes before slicing.
• Not suitable for freezing due to whipped cream texture.

FAQs

Can I Make The Cake Layers Ahead?

Yes, bake and cool them, then wrap tightly and store at room temperature for up to 1 day or freeze for up to 1 month.

Can I Make The Caramel Whipped Cream In Advance?

Yes, you can make and whip it up to 24 hours ahead.

Can I Skip The Water Bath?

It’s not recommended—this helps keep the chiffon cake light and moist.

What’s The Best Knife For Layering Cakes?

A long serrated bread knife works best for clean, even cuts.

Can I Use Store-Bought Caramel?

Yes, but adjust sweetness as store-bought caramel can be sweeter.

How Do I Prevent Overwhipping The Cream?

Stop as soon as it’s thick enough to spread—overwhipping can turn it grainy.

Can I Use All-Purpose Flour Only?

Yes, but replacing some with cornstarch helps keep the cake light.

Can I Add Nuts?

Yes, sprinkle chopped toasted pecans or walnuts between layers.

What If My Caramel Seizes?

Gently reheat on low and stir until smooth.

Can I Make This Gluten-Free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

Conclusion

This caramel cloud cake is a showstopping dessert with layers of airy chiffon, luscious caramel cream, and smooth ganache. It’s a decadent yet light treat that’s perfect for impressing guests or indulging yourself.

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