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Caramel Cloud Cake Recipe

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★★★★

3.8 from 34 reviews

This Caramel Cloud Cake is a luscious, multi-layered dessert combining a light and fluffy brown sugar chiffon cake with smooth caramel whipped cream and silky chocolate caramel ganache. The cake features a moist texture enhanced by a brown sugar simple syrup and a rich interplay of caramel and chocolate flavors, perfect for special occasions or indulgent treat moments.

Ingredients

Scale

Caramel Whipped Cream

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

Brown Sugar Chiffon Cake

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

Brown Sugar Simple Syrup

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

Chocolate Caramel Ganache

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

Instructions

  1. Make Caramel Whipped Cream: Spread 1/2 cup brown sugar evenly at the bottom of a large saucepan and place it on the lowest heat. Allow the sugar to melt slowly, stirring gently after it begins melting to dissolve lumps and achieve a smooth caramel over 8-10 minutes. Meanwhile, heat 1 cup of heavy cream until warm. Once caramelized sugar is ready, remove from heat and whisk in the warm cream thoroughly. If the caramel seizes, place back on low heat and stir until smooth.
  2. Cool and Combine Cream: Let the caramel mixture cool at room temperature for 15 minutes. Add the remaining 2 cups of cold heavy cream, vanilla extract, and salt, stirring well. Strain the mixture, then refrigerate for at least 90 minutes until completely chilled.
  3. Whip Caramel Cream: Whisk the chilled caramel cream on medium speed until thick and spreadable, around 2 to 4 minutes. Keep refrigerated until assembly.
  4. Prepare Oven and Pans: Preheat oven to 325°F (163°C) and line two 8-inch cake pans with parchment paper.
  5. Make Meringue: Separate the 5 eggs into whites and yolks. Whisk the egg whites on medium speed until frothy, then gradually add 1/4 cup light brown sugar, whisking until stiff, shiny meringue peaks form.
  6. Combine Egg Yolk Mixture: To the egg yolks, add the remaining 1/4 cup sugar, milk, vegetable oil, and vanilla. Whisk to combine. Sift in flour, cornstarch, baking powder, and salt, then gently whisk until just combined.
  7. Fold Meringue and Batter: Add one-third of the meringue to the egg yolk mixture and carefully fold to combine without deflating. Then fold this mixture into the remaining meringue until just combined, creating a light and fluffy batter.
  8. Bake in Water Bath: Divide batter evenly between the two pans. Place these pans in a large sheet pan and pour boiling water to reach half an inch deep, creating a water bath. Bake for 20-22 minutes or until a toothpick inserted comes out with a few moist crumbs.
  9. Cool Cakes: Cool the cakes inside the pans.
  10. Make Brown Sugar Simple Syrup: Simmer 1/3 cup water and 1/3 cup brown sugar on low heat until sugar dissolves fully. Remove from heat and cool.
  11. Prepare Chocolate Caramel Ganache: Bring 1/2 cup heavy cream to a gentle simmer and pour over chopped milk caramel chocolate in a bowl. Cover and let sit for 5 minutes, then stir gently until smooth and shiny. Refrigerate until cooled but still pourable.
  12. Slice Cake Layers: Using a serrated knife, slice each cake into two layers horizontally, making 4 layers in total.
  13. Assemble Cake: Place one cake layer on a cake stand or turntable. Brush with simple syrup, then spread a thick layer of caramel whipped cream forming a shallow well in the center.
  14. Add Ganache: Pour chocolate caramel ganache into the whipped cream well and spread gently, using the cream edges to contain the ganache.
  15. Repeat Layers: Repeat the syrup, whipped cream, and ganache layering process for all remaining cake layers.
  16. Finish Frosting and Decorate: Cover the entire cake with caramel whipped cream, beginning with a thin crumb coat chilled briefly, then a final thicker coat. Decorate the top with swirls of the chocolate ganache.
  17. Serve and Enjoy: Chill the assembled cake slightly if desired before slicing. Serve and enjoy the rich and fluffy caramel cloud cake.

Notes

  • Ensure the caramel does not burn while melting sugar by using the lowest heat and stirring gently.
  • Folding in the meringue gently is crucial to keep the cake light and airy.
  • Using a water bath while baking gives the chiffon cake a moist, tender crumb.
  • Chilling the caramel whipped cream thoroughly before whipping improves its texture and stability for frosting.
  • The cake layers can be prepared a day ahead and stored wrapped in plastic to save time.
  • If milk caramel chocolate is unavailable, substitute with good-quality milk chocolate and add a touch of caramel sauce if desired.

Keywords: caramel cake, chiffon cake, whipped cream, chocolate ganache, layered cake, caramel dessert, elegant cake recipe

Find it online: https://foodiecara.com/caramel-cloud-cake-recipe/