The Caramel Cloud Cake Recipe is a heavenly dessert that effortlessly combines light, fluffy chiffon layers with the rich, buttery allure of caramel whipped cream and silky chocolate ganache. If you’ve ever dreamed of a cake that feels almost like biting into a cloud with a delightful caramel twist, this recipe will quickly become your new favorite. Each bite melts in your mouth, perfectly balancing sweetness, moisture, and an irresistible creamy texture that keeps you coming back for more.

A round cake with two thick layers covered in smooth light caramel-colored frosting stands on a clear glass cake stand over a white marbled surface. The top of the cake is decorated with drizzles of darker caramel sauce and sprinkled with small crunchy bits and shards that look like caramel candy. One slice is being lifted with a cake server, showing the soft, moist inside and the even layer of frosting between the two cake layers. The sides of the cake have swirled patterns from the frosting application. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering the right ingredients is key, but don’t worry—this recipe features simple, familiar items that work together beautifully to create an exquisite cake. Each component plays an important role: the brown sugar lends deep caramel notes, fresh cream adds lusciousness, and the eggs and flour give the chiffon cake its signature light texture.

1/2 cup light brown sugar (100g): This foundational ingredient creates the rich caramel flavor throughout the recipe.
3 cups heavy cream (720g), chilled and divided: Heavy cream is essential for the luscious caramel whipped cream topping and ganache gloss.
1 tsp vanilla: Adds a warm, sweet aroma to lift all the flavors.
1/4 tsp salt: Balances the sweetness and enhances the caramel depth.
5 large eggs, separated: Egg whites create the chiffon cake’s airy structure, while yolks add richness.
1/2 cup light brown sugar (100g), divided: Used both in the cake batter and meringue for the perfect sweetness and moisture.
1/3 cup whole milk (80g): Adds tenderness and moisture to the cake layers.
3 tbsp vegetable oil (35g): Keeps the cake moist and soft.
2 tsp vanilla: Boosts the cake’s flavor with natural sweetness.
1/2 cup flour (65g): Provides structure for the chiffon base.
1/4 cup cornstarch (40g): Lightens the texture and keeps the cake tender.
1/4 tsp salt: Enhances overall flavor balance.
1/4 tsp baking powder: Helps the cake rise gently for that fluffy cloud-like quality.
1/3 cup brown sugar (65g): Used for the simple syrup, adding a gentle sweetness to each bite.
1/3 cup water (80g): Combines with sugar to create the syrup to moisten layers without sogginess.
100g milk caramel chocolate (or milk chocolate): For the indulgent ganache glaze that crowns the cake with shine and flavor.
1/2 cup heavy cream (120g): Mixed with chocolate to create the silky ganache topping.

How to Make Caramel Cloud Cake Recipe

Step 1: Creating the Caramel Whipped Cream

Begin by melting the first half-cup of brown sugar over low heat until it turns into a smooth, golden caramel syrup—this process requires patience, but it’s what brings authentic caramel flavor. Once melted, warm one cup of heavy cream and whisk it into the caramel to keep it smooth and glossy. Cool this mixture slightly before mixing in the rest of the cold cream, vanilla, and salt. Strain everything for a silken texture and chill well until it’s ready to whip into fluffy, spreadable perfection. This caramel whipped cream will be the luscious heart of your cake.

Step 2: Baking the Brown Sugar Chiffon Cake

While your caramel whipped cream chills, preheat the oven to 325°F and prepare two 8-inch cake pans with parchment. Whip the egg whites with part of the brown sugar slowly and carefully until glossy meringue peaks form—this is crucial to the cake’s airy texture. In a separate bowl, mix the egg yolks with the remaining sugar, milk, oil, and vanilla, then sift in the dry ingredients before gently folding in the meringue to keep the batter light. Pour the batter into pans placed inside a water bath to maintain moisture, then bake for about 20 minutes. These layers are your airy clouds waiting to be filled.

Step 3: Making the Brown Sugar Simple Syrup and Chocolate Caramel Ganache

Simmering water and brown sugar gives you the simple syrup to brush onto the cake layers, ensuring each bite is moist without being soggy. Meanwhile, warm the cream and pour it over chopped milk caramel chocolate, allowing the mixture to gently melt into a smooth ganache that will be used as a delightful filling layer and a decorative topping. This ganache brings an extra dimension of creamy, chocolaty caramel bliss.

Step 4: Assembling the Caramel Cloud Cake

Once layers have cooled, slice each cake horizontally so you end up with four delicate layers. Place one layer on a cake stand, brush generously with simple syrup, and spread a thick layer of caramel whipped cream. Create a gentle “well” in the cream to hold the luscious ganache. Repeat with the remaining layers, finishing with a crumb coat of caramel cream before chilling. Finally, adorn the cake with playful swirls of chocolate ganache. This assembly is where your labor truly shines in texture and flavor.

How to Serve Caramel Cloud Cake Recipe

A round cake with six visible layers is shown on a clear glass cake stand, placed on a white marbled surface. Each cake layer is light beige, separated by creamy light brown frosting layers that look smooth and soft. The entire cake is covered with the same creamy light brown frosting on the outside. The top of the cake is decorated with scattered pieces of caramel or toffee, and thin drizzles of a darker caramel sauce creating a delicate pattern. One slice is removed, showing the even layers inside. The background is a soft, light beige color. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your caramel cloud cake even more inviting, consider a sprinkle of flaky sea salt on top of the ganache swirls to highlight the caramel notes. Fresh fruits like sliced strawberries or raspberries add a pop of color and a bright contrast to the sweet cream. Toasted nuts such as pecans or almonds bring a satisfying crunch that complements the softness beautifully.

Side Dishes

This cake pairs wonderfully with light and simple sides like a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to keep the focus on the caramel flavors. A fresh fruit salad or a cup of perfectly brewed coffee or tea balances out the richness and makes for a delightful dessert experience.

Creative Ways to Present

Try serving individual slices topped with an artistic drizzle of caramel or chocolate sauce on the plate, paired with edible flowers or a dusting of cocoa powder for a special touch. For a show-stopping occasion, assemble mini Caramel Cloud Cakes in clear jars or glass trifle bowls, layering cream, cake, and ganache for an elegant presentation that’s both charming and practical.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and chances are good you will), keep them tightly covered in the refrigerator for up to 3 days. The moist chiffon cake and whipped cream hold up well, but be sure to protect the cake from absorbing any fridge odors to maintain that fresh caramel cloud taste.

Freezing

Freezing this cake is possible but with some care: it’s best to freeze unfrosted cake layers wrapped tightly in plastic wrap and foil separately, for up to 1 month. Thaw completely in the fridge before adding the caramel whipped cream and ganache to preserve texture and flavor integrity.

Reheating

Since this is a delicate chiffon cake with whipped cream, reheating is generally not recommended. Instead, bring leftovers to room temperature before serving so the whipped cream softens naturally and the caramel flavors shine through beautifully.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar is important in this recipe because it provides the deep caramel flavor and moisture that granulated sugar cannot replicate, so it’s best to stick with light brown sugar for the authentic taste of the Caramel Cloud Cake Recipe.

Is it necessary to use a water bath for baking the cake?

Yes, the water bath gently heats the cake pans and keeps the chiffon cake moist and delicate, preventing cracks and ensuring a tender crumb that feels light as air.

Can I substitute the vegetable oil with butter?

While butter adds great flavor, using vegetable oil keeps the chiffon cake lighter and moister. If you prefer, substitute with melted butter, but expect a slightly denser texture.

How long can the caramel whipped cream be stored before using?

Once whipped, the caramel cream should be kept refrigerated and consumed within 24 hours for the best texture and flavor, as it is best enjoyed fresh and fluffy for your Caramel Cloud Cake Recipe.

Can I make this cake gluten-free?

To make this recipe gluten-free, substitute the flour with a blend of gluten-free flours and ensure the cornstarch is gluten-free as well. The texture may vary slightly but it will still be delicious.

Final Thoughts

If you’re ready to delight your taste buds and impress family or friends, the Caramel Cloud Cake Recipe is a true standout that deserves a spot in your baking repertoire. Its light, airy layers combined with luscious caramel whipped cream and smooth ganache create a divine dessert experience you’ll want to revisit again and again. Go ahead—bake this cake and treat yourself to a little slice of caramel heaven.