Name: Caramel Cloud Cake
Prep time: 1 h
Cook time: 40 min
Total time: 2 h
Cuisine: American
Ingredients: 1/2 cup light brown sugar; 3 cups heavy cream, chilled and divided; 1 tsp vanilla; 1/4 tsp salt; 5 large eggs, separated; 1/2 cup light brown sugar, divided; 1/3 cup whole milk; 3 tbsp vegetable oil; 2 tsp vanilla; 1/2 cup flour; 1/4 cup cornstarch; 1/4 tsp salt; 1/4 tsp baking powder; 1/3 cup brown sugar; 1/3 cup water; 100 g milk caramel chocolate; 1/2 cup heavy cream

Why You’ll Love This Recipe

I love this recipe because it feels elegant enough for celebrations but still has a soft homemade charm. The brown sugar chiffon layers are fluffy and tender, the caramel cream is smooth and airy, and the chocolate caramel ganache adds a rich finish without making the cake feel too heavy.

Ingredients

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

½ cup light brown sugar

3 cups heavy cream, chilled and divided

1 tsp vanilla

¼ tsp salt

5 large eggs, separated

½ cup light brown sugar, divided

⅓ cup whole milk

3 tbsp vegetable oil

2 tsp vanilla

¼ cup cornstarch

½ cup flour

¼ tsp salt

¼ tsp baking powder

⅓ cup brown sugar

⅓ cup water

100g milk caramel chocolate

½ cup heavy cream

Directions

I melt ½ cup brown sugar over very low heat until smooth, then whisk in 1 cup warm cream.

I let it cool for 15 minutes, then stir in 2 cups cold cream, vanilla, and salt. Next I strain the mixture and chill it for at least 90 minutes.

Then I preheat the oven to 325°F and line two 8-inch cake pans with parchment paper.

I whip the egg whites while gradually adding ¼ cup brown sugar until glossy stiff peaks form.

I whisk the egg yolks with the remaining sugar, milk, oil, and vanilla. Then I sift in the flour, cornstarch, baking powder, and salt.

Next I gently fold the meringue into the yolk batter until the mixture is light and fluffy.

I divide the batter between the pans and bake in a water bath for 20–22 minutes. Then I let the cakes cool completely.

I simmer the brown sugar and water until dissolved, then let the syrup cool.

Then I pour hot cream over chopped milk caramel chocolate, cover it for 5 minutes, then stir until smooth.

I whip the chilled caramel cream until thick and spreadable.

Next I slice each cake into two layers. I brush each layer with syrup, spread caramel cream, add ganache, and repeat.

I frost the cake with the remaining caramel cream, decorate it with ganache, chill it, then serve.

Servings and Timing

I get 12 servings from this cake.

Prep Time: 60 minutes

Cooking Time: 40 minutes

Total Time: 2 hours

Calories: 520 kcal per serving

Variations

I like adding a pinch of espresso powder to the ganache for a deeper caramel-chocolate flavor.

I can also use dark caramel chocolate instead of milk caramel chocolate for a less sweet finish.

For extra texture, I like sprinkling crushed toffee or toasted nuts between the layers.

Storage/Reheating

I store this cake covered in the refrigerator for up to 3 days. Since it has whipped cream, I keep it chilled until serving.

I do not reheat this cake. I let slices sit at room temperature for about 10–15 minutes before serving so the cream softens slightly.

Related Recipes:

Caramel Cheesecake

FAQs

Can I make Caramel Cloud Cake ahead of time?

Yes, I like making it one day ahead because the layers settle and the caramel flavor becomes even better after chilling.

Can I use store-bought caramel sauce?

I prefer making the caramel cream as written, but I can use a thick store-bought caramel sauce in small amounts for decoration.

Why do I bake the cake in a water bath?

I use a water bath because it helps the chiffon cake bake gently and stay soft, moist, and light.

Can I freeze this cake?

I do not recommend freezing the fully assembled cake because whipped cream can lose its smooth texture after thawing.

How do I keep the cake layers fluffy?

I fold the meringue gently and avoid overmixing so the batter stays airy before baking.

Conclusion

This Caramel Cloud Cake is creamy, fluffy, and full of soft caramel flavor. I love serving it chilled for birthdays, holidays, or any time I want a delicate layered cake that feels special.

📖 Recipe: