Description
A soft and airy brown sugar chiffon layer cake filled with caramel whipped cream and silky chocolate caramel ganache. This elegant dessert is rich in caramel flavor while remaining light and creamy.
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
Instructions
- Melt 1/2 cup brown sugar over very low heat until smooth, then whisk in 1 cup warm cream.
- Cool for 15 minutes, then stir in 2 cups cold cream, vanilla, and salt. Strain and chill for at least 90 minutes.
- Preheat the oven to 325°F and line two 8-inch cake pans with parchment paper.
- Whip the egg whites while gradually adding 1/4 cup brown sugar until glossy stiff peaks form.
- Whisk the egg yolks with the remaining sugar, milk, oil, and vanilla. Sift in the flour, cornstarch, baking powder, and salt.
- Gently fold the meringue into the yolk batter until light and fluffy.
- Divide the batter between the pans and bake in a water bath for 20–22 minutes. Cool completely.
- Simmer the brown sugar and water until dissolved, then cool the syrup.
- Pour hot cream over chopped milk caramel chocolate, cover for 5 minutes, then stir until smooth to make the ganache.
- Whip the chilled caramel cream until thick and spreadable.
- Slice each cake into two layers. Brush with syrup, spread caramel cream, add ganache, and repeat with remaining layers.
- Frost the cake with the remaining caramel cream, decorate with ganache, chill, and serve.
Notes
Add a pinch of espresso powder to the ganache for deeper flavor.
Dark caramel chocolate can be used instead of milk caramel chocolate for a less sweet finish.
Sprinkle crushed toffee or toasted nuts between layers for extra texture.
Store covered in the refrigerator for up to 3 days.
Let slices sit at room temperature for 10–15 minutes before serving.
Making the cake a day ahead enhances the caramel flavor.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 34 g
- Sodium: 190 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
