Caramel Cloud Cake Indulgence

Featured in Irresistible Desserts.

Savor the exquisite blend of light and airy sponge cake layered with a luscious caramel whipped cream. Topped with a rich, glossy caramel glaze, this dessert balances sweetness and texture for a perfect culinary experience. Add garnishes like caramel shards or sea salt for an extra touch of sophistication. Chill before serving for the best results.

Ranah
Updated on Tue, 22 Apr 2025 21:34:53 GMT
A cake with caramel drizzle on top. Pin it
A cake with caramel drizzle on top. | yummyflavorsrecipes.com

This caramel cloud cake transforms ordinary gatherings into memorable celebrations with its airy sponge layers and decadent caramel cream. The combination of light texture and rich caramel creates an irresistible dessert that feels sophisticated yet comforting.

I created this recipe for my daughter's 16th birthday when she requested something "not too sweet but still special." The delicate layers with that caramel glaze cascading down the sides made everyone at the party ask for the recipe.

Ingredients

  • For the Sponge Cake:
  • All purpose flour provides structure while keeping the cake tender
  • Egg separation technique creates that perfect cloud like texture
  • Vanilla extract enhances the caramel notes without overpowering
  • For the Caramel Whipped Cream:
  • Heavy cream with high fat content whips to perfect stability
  • Caramel sauce adds depth look for one with butter and real vanilla
  • For the Caramel Glaze:
  • Granulated sugar use pure white for best color development
  • Heavy cream warmed prevents seizing when added to hot caramel
  • Unsalted butter adds silky shine and richness to the final glaze

Step-by-Step Instructions

Prepare the Cake Pans:
Line the bottoms of two 8 inch round pans with parchment paper and lightly grease the sides. This extra step ensures your delicate sponge releases perfectly without breaking.
Master the Egg Separation:
Separate eggs when cold but allow whites to come to room temperature before whipping. Room temperature whites whip to nearly triple the volume of cold ones giving your cake that signature cloud like texture.
Create the Perfect Batter:
Fold the egg whites into the batter using a large rubber spatula with a gentle cutting motion. Move the bowl as you fold to ensure even incorporation without deflating the mixture that creates the airy quality.
Achieve Caramel Perfection:
Watch the sugar mixture closely as it caramelizes looking for a deep amber color similar to maple syrup. Remove from heat immediately when it reaches this stage as it continues darkening even off the heat.
Apply the Glaze:
Pour slightly cooled glaze from the center of the cake outward allowing it to naturally flow down the sides. Use a slight tilting motion to guide the glaze for even coverage that looks professionally done.
A cake with caramel frosting. Pin it
A cake with caramel frosting. | yummyflavorsrecipes.com

The moment that transformed this cake from good to extraordinary was when I discovered warming the cream before adding it to the hot caramel. That simple step prevents the sugar from seizing and creates that perfectly smooth glaze that looks like it came from a pastry shop.

Storage Secrets

This cake maintains its texture beautifully for up to three days when stored in the refrigerator. Place the cake in a covered container to prevent it from absorbing other flavors. For the freshest taste allow slices to sit at room temperature for 15 minutes before serving to let the flavors fully bloom.

Make Ahead Options

Prepare components separately to save time on the day of serving. The sponge layers can be baked up to two days ahead and wrapped tightly in plastic wrap. The caramel sauce keeps well for up to a week refrigerated. Assemble the final cake at least four hours before serving to allow flavors to meld perfectly.

A cake with caramel drizzle on top. Pin it
A cake with caramel drizzle on top. | yummyflavorsrecipes.com

Flavor Variations

Transform this classic into seasonal specialties with simple adjustments. For autumn add a teaspoon of cinnamon to the cake batter and garnish with toasted pecans. During summer fold fresh berries between the layers for a fruity contrast. For chocolate lovers add two tablespoons of cocoa powder to the dry ingredients and drizzle with chocolate ganache alongside the caramel.

Frequently Asked Questions

→ How do I prevent the sponge cake from deflating?

Ensure egg whites are beaten to stiff peaks and gently folded into the batter to maintain airiness.

→ Can I make caramel sauce at home?

Yes, simply melt sugar with water until amber, then add warm cream and butter while stirring over low heat.

→ How do I store this cake?

Refrigerate the assembled cake in an airtight container for up to 3 days.

→ Can I use a different garnish?

Absolutely! Try toasted nuts, chocolate curls, or even edible flowers for a personalized touch.

→ What type of cream works best for whipping?

Always use chilled heavy cream with a fat content of at least 35% for the best results.

Caramel Cloud Cake Delight

Layers of light sponge with caramel glaze and whipped cream, a true dessert indulgence.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Ranah


Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Sponge Cake

01 1 cup all-purpose flour
02 1 teaspoon baking powder
03 ½ teaspoon salt
04 4 large eggs, separated
05 1 cup granulated sugar, divided
06 1 teaspoon vanilla extract
07 ¼ cup whole milk
08 2 tablespoons vegetable oil

→ Caramel Whipped Cream

09 1 cup heavy cream, chilled
10 ½ cup caramel sauce (store-bought or homemade)

→ Caramel Glaze

11 ¾ cup granulated sugar
12 ¼ cup water
13 ½ cup heavy cream, warmed
14 2 tablespoons unsalted butter

→ Optional Garnish

15 Caramel shards
16 Whipped cream swirls
17 A sprinkle of sea salt

Instructions

Step 01

Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.

Step 02

In a medium bowl, sift together the flour, baking powder, and salt.

Step 03

In a large bowl, whisk egg yolks with ½ cup sugar until thick and pale. Add vanilla, milk, and oil.

Step 04

In a separate bowl, beat egg whites with a mixer until soft peaks form. Gradually add the remaining ½ cup sugar and beat until stiff peaks form.

Step 05

Fold the dry ingredients into the yolk mixture, then gently fold in the egg whites in batches to maintain the airiness.

Step 06

Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

Step 07

In a chilled bowl, whip the heavy cream until soft peaks form. Gradually fold in the caramel sauce until well combined. Chill until ready to use.

Step 08

In a saucepan, combine sugar and water over medium heat. Cook without stirring until the sugar melts and turns a deep amber color. Carefully add the warm cream (it will bubble vigorously) and stir until smooth. Stir in the butter and let the glaze cool slightly before using.

Step 09

Place one sponge layer on a serving plate. Spread an even layer of caramel whipped cream over it. Top with the second sponge layer.

Step 10

Pour the caramel glaze over the top of the cake, letting it drip down the sides for a polished look.

Step 11

Top with caramel shards, whipped cream swirls, or a sprinkle of sea salt. Refrigerate the cake for at least 1 hour before serving.

Notes

  1. Homemade caramel sauce offers a richer flavor compared to store-bought.
  2. Refrigerating the cake ensures the layers set properly before slicing.

Tools You'll Need

  • 8-inch round cake pans
  • Whisk
  • Mixer
  • Saucepan
  • Mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Contains dairy.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 60 g
  • Protein: 5.6 g