Print

Caramel Cloud Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This indulgent Caramel Cloud Cake is a decadent dessert that combines a light and fluffy brown sugar chiffon cake with rich caramel whipped cream and smooth chocolate caramel ganache. A perfect balance of sweetness and texture, this cake is sure to impress on any special occasion.

Ingredients

Scale

For the caramel whipped cream:

  • 1 cup light brown sugar
  • 3 cups heavy cream, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the brown sugar chiffon cake:

  • 5 large eggs, separated
  • 1/2 cup light brown sugar, divided
  • 1/3 cup whole milk
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the brown sugar simple syrup:

  • 1/3 cup brown sugar
  • 1/3 cup water

For the chocolate caramel ganache:

  • 100 grams milk caramel chocolate or milk chocolate
  • 1/2 cup heavy cream

Instructions

  • Make the caramel whipped cream:
    In a large saucepan over low heat, melt the brown sugar until it’s golden and liquid.
    Remove from heat and slowly stir in the hot cream.
    Return to low heat if necessary and stir until the caramel is smooth.
    Let the mixture cool completely, then stir in the vanilla and salt.
    Chill in the refrigerator for at least 90 minutes until the cream is very cold.
    Once chilled, whip the cream until it’s thick and spreadable.
  • Make the brown sugar chiffon cake:
    Preheat oven to 325°F (165°C) and line two 8-inch cake pans with parchment paper.
    Separate the egg whites from the egg yolks.
    In a bowl, beat the egg whites with a hand mixer until they’re frothy. Gradually add the brown sugar, one tablespoon at a time, whisking until stiff peaks form.
    In another bowl, whisk together the egg yolks, remaining brown sugar, milk, oil, and vanilla.
    Sift in the flour, cornstarch, salt, and baking powder, and whisk until just combined.
    Gently fold a third of the egg whites into the egg yolk mixture. Then, carefully fold the egg yolk mixture into the remaining egg whites.
    Divide the batter evenly between the two prepared cake pans.
    Place the cake pans in a larger roasting pan and pour hot water around the pans to create a water bath.
    Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cakes cool completely in the pans.
  • Make the chocolate caramel ganache:
    Chop the chocolate into small pieces.
    Heat the heavy cream in a small saucepan over medium heat until it simmers.
    Remove from heat and pour over the chopped chocolate.
    Stir until the chocolate is completely melted and smooth.
  • Assemble the cake:
    Place one cake layer on a serving plate.
    Spread a generous layer of chocolate caramel ganache over the cake.
    Top with the second cake layer.
    Frost the top and sides of the cake with the caramel whipped cream.
    Drizzle the remaining chocolate ganache over the top of the cake.
  • Chill and serve:
    Refrigerate the cake for at least 1 hour before serving.
    Slice and enjoy!

Notes

  • Make sure the caramel whipped cream is very cold before whipping for the best texture.
  • The cake is best served chilled and can be kept in the refrigerator for up to 3 days.
  • You can add extra caramel drizzle on top if desired for more caramel flavor.

Nutrition

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