If you’re a lover of delicate, fluffy cakes that melt in your mouth with the luxurious touch of caramel, then the Caramel Cloud Cake with Brown Sugar Chiffon, Caramel Ganache, and Whipped Cream Frosting Recipe is an absolute dream come true. This cake layers a light brown sugar chiffon base that’s irresistibly soft, with rich caramel chocolate ganache and a luscious, airy caramel whipped cream frosting that sings with warmth and sweetness. It’s a showstopper dessert that feels both comforting and elevated — perfect for when you want to impress, indulge, or simply share joy with friends and family.
Ingredients You’ll Need
This recipe relies on simple, classic baking staples that come together to create incredible textures and flavors. Every ingredient has a clear role, whether it’s bringing sweetness, moisture, or that silky caramel essence that defines the cake’s character.
- Light brown sugar: Adds deep caramel notes and natural sweetness throughout the cake and frosting.
- Heavy cream: Essential for the whipped frosting and ganache, providing creaminess and body.
- Eggs: Give structure and fluffiness to the chiffon cake layers.
- Whole milk and vegetable oil: Moisturize the cake while keeping it tender without heaviness.
- Vanilla extract: Elevates all the flavors with its warm aromatic touch.
- Flour and cornstarch: Work hand in hand to create that perfect light but stable cake crumb.
- Baking powder and salt: Balance the sweetness while helping the cake rise evenly.
- Brown sugar simple syrup: Ensures the cake stays moist and enhances caramel flavor.
- Milk caramel chocolate: Melts into a silky ganache that adds richness and visual decadence.
How to Make Caramel Cloud Cake with Brown Sugar Chiffon, Caramel Ganache, and Whipped Cream Frosting Recipe
Step 1: Make the Caramel Whipped Cream
Patience is key here! Slowly melt your brown sugar over low heat until it forms a smooth, golden caramel without burning. Mix this with warm cream and whisk vigorously so the caramel dissolves completely. After cooling and adding the remaining cold cream, vanilla, and salt, chill the mixture thoroughly before whipping it into a fluffy, spreadable frosting that’s vibrant with caramel flavor and silky texture.
Step 2: Bake the Brown Sugar Chiffon Cake Layers
Creating this airy chiffon cake involves carefully whipping egg whites to glossy peaks and gently folding them into a brown sugar and yolk mixture. Using a water bath ensures your cake stays moist and evenly bakes. Once baked, the layers are tender but sturdy enough to support the luscious fillings and frosting.
Step 3: Prepare Brown Sugar Simple Syrup
This quick syrup enhances moisture and adds an extra burst of caramel sweetness to your cake layers. Simmer brown sugar and water until dissolved, then cool. Brushing this syrup onto each layer keeps the cake wonderfully soft and flavorful.
Step 4: Make the Chocolate Caramel Ganache
Warm cream poured over finely chopped milk caramel chocolate melts it into a gleaming ganache. Let it cool until pourable yet thick enough to create beautiful, glossy layers between the chiffon and whipped cream. This ganache adds that indulgent chocolate note which perfectly complements the caramel theme.
Step 5: Assemble the Cake
Carefully slice each cake into two layers for four total layers to maximize your layers of flavor and texture. Brush each layer with simple syrup, then spread a generous portion of the caramel whipped cream, creating a shallow dam to hold the luscious ganache in place. Repeat with all layers, then finish with a thin crumb coat of frosting, chilling before completing with the remaining caramel whipped cream and decorative ganache swirls. The result is a cake that feels as light as a cloud yet rich with caramel decadence.
How to Serve Caramel Cloud Cake with Brown Sugar Chiffon, Caramel Ganache, and Whipped Cream Frosting Recipe
Garnishes
Elevate your presentation with a sprinkle of flaky sea salt, delicate caramel shards, or a scattering of toasted pecans for texture contrast. Fresh berries like raspberries or sliced pears add a pop of color and a subtle fruitiness that beautifully balances the sweet caramel flavors.
Side Dishes
Pair this cake with a cup of freshly brewed coffee, perhaps a lightly roasted brew to complement the caramel tones. For a cooler accompaniment, a scoop of vanilla bean ice cream or a drizzle of espresso makes for a divine experience.
Creative Ways to Present
Try arranging mini versions of this cake on elegant dessert plates with artistic drizzles of extra ganache and caramel sauce, or assemble individual parfait glasses layering chiffon cake pieces, ganache, and whipped caramel cream for a stunning twist. When hosting, a beautifully decorated single-layer cake version can serve as an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator, tightly covered to prevent drying out. Stored properly, it remains moist and flavorful for up to three days, allowing you to enjoy its buttery caramel goodness without rushing.
Freezing
You can freeze the chiffon cake layers wrapped well in plastic wrap and foil separately for up to one month. Though the whipped caramel cream is best fresh, you can assemble the cake after thawing the layers and whip fresh frosting for best results.
Reheating
This cake is best served chilled, so no reheating is necessary. If preferred at room temperature, simply remove from the fridge 20-30 minutes before serving to let the flavors bloom and the textures soften slightly.
FAQs
Can I use regular granulated sugar instead of light brown sugar?
Light brown sugar gives a distinct molasses flavor that’s essential for the caramel notes in this recipe. Using granulated sugar will alter the depth of flavor significantly, so it’s best to stick with light brown sugar for authentic results.
What kind of chocolate should I use for the ganache?
Milk caramel chocolate is ideal as it perfectly complements the caramel theme, adding a creamy sweetness. If unavailable, high-quality milk chocolate can be used, though it may be less caramel-forward.
Can I make this cake gluten-free?
Yes, you can substitute the flour and cornstarch with gluten-free alternatives such as a blend of rice flour and tapioca starch, but be aware that texture may vary slightly. Extra care in folding the batter gently will help maintain fluffiness.
Is it necessary to use a water bath when baking the chiffon cake?
The water bath provides gentle, consistent heat that keeps the cake moist and prevents cracking. Skipping it may result in a drier or cracked cake, so it’s recommended to achieve the perfect light texture.
Can I prepare the caramel whipped cream in advance?
Absolutely! The caramel whipped cream can be made up to a day ahead and kept refrigerated. Whisk it again briefly before using if it loses some volume or firmness in the fridge.
Final Thoughts
Trust me when I say that once you try the Caramel Cloud Cake with Brown Sugar Chiffon, Caramel Ganache, and Whipped Cream Frosting Recipe, it might just become your new favorite indulgence. Its perfect balance of airy texture, rich caramel nuances, and sumptuous creaminess makes it a dessert that everyone will rave about. Roll up your sleeves, gather your ingredients, and dive into this truly special cake experience—you’ll be so glad you did!
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Caramel Cloud Cake with Brown Sugar Chiffon, Caramel Ganache, and Whipped Cream Frosting Recipe
- Total Time: 2 hours 55 minutes
- Yield: 10-12 servings
Description
This Caramel Cloud Cake is a light and airy dessert featuring layers of brown sugar chiffon cake, luscious caramel chocolate ganache, and a silky caramel whipped cream frosting. The cake is delicately sweet with rich caramel flavors, perfect for special occasions or whenever you crave a cloud-like treat.
Ingredients
Caramel Whipped Cream:
- ½ cup light brown sugar (100g)
- 3 cups heavy cream (720g), chilled and divided into 1 cup and 2 cups
- 1 tsp vanilla extract
- ¼ tsp salt
Brown Sugar Chiffon Cake:
- 5 large eggs, separated
- ½ cup light brown sugar (100g), divided into ¼ cup and ¼ cup
- ⅓ cup whole milk (80g)
- 3 tbsp vegetable oil (35g)
- 2 tsp vanilla extract
- ½ cup all-purpose flour (65g)
- ¼ cup cornstarch (40g)
- ¼ tsp salt
- ¼ tsp baking powder
Brown Sugar Simple Syrup:
- ⅓ cup light brown sugar (65g)
- ⅓ cup water (80g)
Chocolate Caramel Ganache:
- 100g milk caramel chocolate (or milk chocolate), chopped
- ½ cup heavy cream (120g)
Instructions
- Make the Caramel Whipped Cream: Spread the brown sugar on the bottom of a large saucepan over the lowest heat setting. Allow the sugar to melt slowly, gently stirring once it starts melting to ensure uniform melting. Continue stirring and heating for 3-5 minutes until the sugar is fully melted and smooth without lumps. Meanwhile, warm 1 cup of heavy cream. Remove the pan from heat and whisk in the warm cream vigorously to dissolve the caramel, reheating gently if it seizes. Let the mixture cool at room temperature for 15 minutes, then stir in the remaining 2 cups cold heavy cream, vanilla, and salt. Strain the mixture and refrigerate for at least 90 minutes until fully chilled. Whisk on medium speed until thick and spreadable, then keep refrigerated.
- Prepare the Brown Sugar Chiffon Cake Batter: Preheat the oven to 325°F (163°C) and line two 8-inch cake pans with parchment paper. Separate the eggs into whites and yolks. In one bowl, whisk the egg whites on medium speed until frothy, then gradually add ¼ cup brown sugar, whisking to stiff, glossy peaks. In another bowl, combine yolks with the remaining ¼ cup brown sugar, milk, vegetable oil, and vanilla extract. Sift in flour, cornstarch, baking powder, and salt, then gently whisk just until combined.
- Fold Meringue into Egg Yolk Mixture: Gently fold one-third of the meringue into the yolk mixture with light movements to avoid deflating it. Then fold the combined mixture back into the remaining meringue until just combined. The batter should be light and fluffy.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Place the cake pans in a larger sheet pan and pour about ½ inch of boiling water into the sheet pan for a water bath. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in the pans.
- Make the Brown Sugar Simple Syrup: In a small saucepan, combine the brown sugar and water. Simmer on low heat until the sugar dissolves completely. Remove from heat and let cool.
- Prepare the Chocolate Caramel Ganache: Bring the heavy cream to a gentle simmer and pour over the chopped milk caramel chocolate in a bowl. Cover and let sit for 5 minutes, then gently stir until smooth and shiny. Refrigerate until cooled but still pourable.
- Assemble the Cake: Use a long serrated knife to slice each cake into two equal layers, creating four layers total. Place one layer on a cake stand or turntable, brush with brown sugar simple syrup, and spread a thick layer of caramel whipped cream. Create a shallow well in the cream and pour a layer of ganache inside, spreading gently to the edges. Repeat with remaining layers. Finish by covering the entire cake with caramel whipped cream, applying a thin crumb coat first if desired and chilling before a final frosting. Decorate with swirls of ganache. Chill until ready to serve.
Notes
- The slow melting of brown sugar for the caramel whipped cream is essential to prevent burning and achieve smooth caramel flavor.
- Folding the meringue gently preserves airiness, resulting in a light chiffon cake.
- Using a water bath during baking keeps the cake moist and tender.
- Ensure the ganache is cooled but still pourable to create clean layers without mixing into the whipped cream.
- The cake benefits from chilling between frosting layers to set the crumb coat and make decorating easier.
- Use high-quality caramel chocolate for the ganache to maximize flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
