Caramel Cloud Cake Recipe

Why You’ll Love Caramel Cloud Cake Recipe

This cake has an incredibly soft chiffon texture that feels light yet indulgent. The caramel whipped cream adds a creamy and slightly smoky sweetness, while the ganache creates a rich contrast between the layers.

It is perfect for birthdays, celebrations, or whenever you want a bakery-style dessert that looks impressive but tastes even better.

Ingredients

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

For the caramel whipped cream:

1/2 cup light brown sugar (100g)
3 cups heavy cream (720g), chilled and divided
1 tsp vanilla
1/4 tsp salt

For the brown sugar chiffon cake:

5 large eggs, separated
1/2 cup light brown sugar (100g), divided
1/3 cup whole milk (80g)
3 tbsp vegetable oil (35g)
2 tsp vanilla
1/2 cup flour (65g)
1/4 cup cornstarch (40g)
1/4 tsp salt
1/4 tsp baking powder

For the brown sugar simple syrup:

1/3 cup brown sugar (65g)
1/3 cup water (80g)

For the chocolate caramel ganache:

100g milk caramel chocolate or milk chocolate
1/2 cup heavy cream (120g)

Directions

Caramel Whipped Cream

Spread the brown sugar evenly in a large saucepan. Heat over very low heat until the sugar melts completely, stirring gently as needed. This process can take several minutes.

Warm 1 cup of heavy cream separately. Once the sugar is melted and smooth, remove the saucepan from the heat and slowly whisk in the warm cream until fully combined. If the caramel hardens, place it back over low heat and stir until smooth again.

Cool the mixture for 15 minutes at room temperature. Stir in the remaining cold heavy cream, vanilla, and salt.

Strain the mixture and refrigerate for at least 90 minutes until thoroughly chilled.

Whip the chilled mixture on medium speed until thick and spreadable like frosting. Keep refrigerated until ready to use.

Brown Sugar Chiffon Cake

Preheat the oven to 325°F. Line two 8-inch cake pans with parchment paper.

Separate the egg whites and egg yolks into different bowls.

Whisk the egg whites on medium speed until frothy. Gradually add 1/4 cup of the brown sugar, one tablespoon at a time, and continue whisking until stiff glossy peaks form.

In the bowl with the egg yolks, whisk together the remaining brown sugar, milk, oil, and vanilla.

Sift in the flour, cornstarch, baking powder, and salt. Mix gently until just combined.

Fold one-third of the meringue into the yolk mixture carefully. Then fold the combined mixture into the remaining meringue until light and fluffy.

Divide the batter evenly between the prepared cake pans.

Place the cake pans into a larger baking pan and pour about 1/2 inch of boiling water into the larger pan to create a water bath.

Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the cakes to cool completely in the pans.

Brown Sugar Simple Syrup

Combine the brown sugar and water in a small saucepan. Simmer gently until the sugar dissolves completely. Let cool.

Chocolate Caramel Ganache

Heat the heavy cream until just simmering. Pour it over the chopped chocolate and let it sit for 5 minutes.

Stir gently until smooth and glossy. Refrigerate until cooled but still pourable.

Assembly

Slice each cake horizontally into two layers so you have four layers total.

Place the first cake layer on a serving plate or cake stand. Brush lightly with the brown sugar syrup.

Spread a thick layer of caramel whipped cream over the cake. Create a shallow well in the center using a spatula, then spoon some ganache into the middle.

Repeat with the remaining layers.

Cover the outside of the cake with the remaining caramel whipped cream. Chill briefly if needed before adding the final layer of frosting.

Decorate with swirls or drizzles of ganache before serving.

Servings and timing

Servings: 10 slices
Prep time: 1 hour
Bake time: 25 minutes
Chilling and cooling time: 2 hours
Total time: About 3 hours 25 minutes

Variations

Use dark chocolate instead of milk chocolate for a deeper chocolate flavor.

Add crushed toffee pieces between the cake layers for crunch.

Sprinkle sea salt on top for a salted caramel version.

Use espresso powder in the ganache for a caramel mocha twist.

Decorate with caramel drizzle and chocolate curls for a bakery-style finish.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days.

For the best texture, let slices sit at room temperature for about 15 minutes before serving.

The cake layers can be frozen individually for up to 2 months. Wrap tightly in plastic wrap and thaw overnight in the refrigerator before assembling.

Because of the whipped cream frosting, reheating is not recommended.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked a day in advance and stored tightly wrapped.

Why is my caramel grainy?

The caramel may not have melted fully before adding the cream. Gentle heat and slow stirring help keep it smooth.

Can I use store-bought caramel sauce?

Yes, but homemade caramel gives the best flavor and texture.

What type of chocolate works best?

Milk caramel chocolate gives the richest flavor, but regular milk chocolate also works well.

Why do I need a water bath?

The water bath helps the chiffon cake bake evenly and stay soft and moist.

Can I use all-purpose flour only?

Yes, though the cornstarch helps create a lighter chiffon texture.

How do I know when the whipped cream is ready?

It should be thick enough to spread like frosting but still smooth and creamy.

Can I freeze the assembled cake?

It is better to freeze the cake layers separately rather than the fully assembled cake.

How should I decorate the cake?

Ganache swirls, caramel drizzle, and chocolate shavings all work beautifully.

Can I make this cake less sweet?

You can slightly reduce the sugar in the whipped cream or use dark chocolate for balance.

Conclusion

Caramel Cloud Cake is an elegant dessert with airy chiffon layers, creamy caramel frosting, and silky chocolate ganache. Its soft texture and rich flavor combination make it perfect for celebrations or special occasions, and every slice feels like a luxurious bakery treat.

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