Caramel Cloud Cake Recipe

If you have a sweet tooth and a love for light, fluffy cakes with a rich, buttery twist, then you are going to adore this Caramel Cloud Cake Recipe. Imagine biting into a soft, airy cloud of cake layered with luscious, homemade caramel glaze that gently melts in your mouth. This dessert is not just a treat for your taste buds but also a stunning centerpiece for any occasion, balancing simplicity with elegance in every bite.

Ingredients You’ll Need

Gathering the right ingredients for this Caramel Cloud Cake Recipe is straightforward, and each one plays a crucial role in creating the perfect texture and flavor. From the silky beaten eggs to the rich caramel components, every element contributes to the cake’s heavenly taste and delicate crumb.

• All-purpose flour: The foundation of the cake provides structure without heaviness.
• Baking powder and baking soda: Leavening agents that help the cake rise beautifully.
• Salt: Enhances the flavors and balances the sweetness.
• Eggs (separated): Egg yolks add richness, while whipped egg whites create the signature fluffy texture.
• Granulated sugar (divided): Sweetens the cake and aids in caramel formation.
• Vegetable oil: Keeps the cake moist with a neutral flavor.
• Vanilla extract: Imparts a warm, comforting aroma and depth of flavor.
• Milk (or non-dairy milk): Adds moisture; dairy or plant-based options work equally well.
• Lemon juice: Stabilizes the egg whites to help maintain their fluffy lift.
• Unsalted butter: Adds richness and a silky smoothness to the caramel glaze.
• Heavy cream (or non-dairy cream): Makes the caramel sauce luxuriously creamy and smooth.
• Pinch of salt: Balances the caramel’s sweetness and enhances complexity.

How to Make Caramel Cloud Cake Recipe

Step 1: Preparing the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan lined with parchment paper to ensure easy removal. Whisk together your dry ingredients: flour, baking powder, baking soda, and salt in a medium bowl. This mix is what gives the cake its fluff and light body.

Step 2: Whipping the Yolks and Creating the Wet Mixture

In a large bowl, beat the egg yolks with sugar until the mixture is pale and fluffy, about 4 to 5 minutes. This process aerates the yolks, contributing to the cake’s delicate texture. Then, blend in vegetable oil, vanilla extract, milk, and lemon juice. The lemon juice is a magic touch—it helps stabilize the egg whites later for that perfect cloud-like rise.

Step 3: Combining Dry and Wet Ingredients

Gently fold the dry ingredient mixture into the wet stuff. Folding is a gentle process, so take your time to keep the batter light and airy, which is the cake’s secret to soft texture.

Step 4: Whipping the Egg Whites

In a clean bowl free of any yolk, beat the egg whites on high until soft peaks form. You might want to sprinkle a pinch of salt in here to help the whites stabilize. This step is crucial; those fluffy whites give the cake its signature “cloud” structure.

Step 5: Folding in the Egg Whites

Fold the whipped egg whites carefully into the batter to avoid deflating all those lovely air bubbles. The batter will become light and airy, almost like a cloud, which is exactly what we want!

Step 6: Baking the Cake

Pour your heavenly batter into the pan and bake for about 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Making the Caramel Glaze

Now, let’s make the irresistible caramel glaze. Over medium heat, melt ½ cup granulated sugar in a saucepan, stirring constantly to prevent burning. Once the sugar gives way to a beautiful amber color, add unsalted butter, mixing until melted and combined. Slowly pour in the heavy cream while stirring—watch out for splatters! The caramel will thicken as it cooks for 2 to 3 minutes. Remove from heat, then stir in vanilla extract and just a pinch of salt to bring everything together.

Step 8: Assembling the Cake

When the cake is cool, drizzle the warm caramel sauce generously over the top, letting it cascade down the sides in a tempting, glossy layer. Slice and serve as is or with your favorite toppings for an extra special touch.

How to Serve Caramel Cloud Cake Recipe

Garnishes

The Caramel Cloud Cake Recipe shines brightest with a few thoughtful garnishes. A dollop of whipped cream adds creaminess, while a light sprinkle of flaky sea salt contrasts beautifully with the sweet caramel. For a pop of texture, consider crushed nuts or a dusting of powdered sugar.

Side Dishes

This cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream, bringing refreshing or creamy elements that balance its rich caramel flavor. A cup of strong coffee or a floral tea also complements the dessert perfectly, rounding out a delightful eating experience.

Creative Ways to Present

Presentation can elevate this cake to show-stopper status. Try layering slices between whipped cream and additional caramel for a trifle-like dessert. You could serve mini individual portions in jars topped with caramel drizzle or set up a dessert bar where guests can add their own toppings like nuts, fruits, or chocolate shavings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Caramel Cloud Cake Recipe in an airtight container in the refrigerator for up to three days. This helps maintain the cake’s freshness and preserves the texture of the caramel glaze.

Freezing

For longer storage, wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can last up to two months in the freezer. When ready to enjoy, thaw it overnight in the refrigerator to retain moisture and flavor.

Reheating

If you’d like to revive that freshly baked warmth, gently warm a slice in the microwave for 10 to 15 seconds. Avoid overheating to keep the soft, cloud-like texture intact. Adding a little extra caramel before serving will mimic that just-made indulgence perfectly.

FAQs

Can I use non-dairy milk and cream for this recipe?

Absolutely! Non-dairy options like almond milk or coconut cream work wonderfully and keep the cake moist and flavorful without altering the texture.

Why do I need to separate the eggs for this cake?

Separating the eggs allows you to whip the egg whites separately and fold them in, which creates the fluffy, airy texture characteristic of the Caramel Cloud Cake Recipe.

How can I avoid burning the caramel?

Be sure to stir constantly and watch the sugar closely as it melts, removing it from heat as soon as it reaches a warm amber color to prevent overcooking or burning.

Is it okay to use a different type of oil?

Yes, neutral oils like canola or light olive oil can be substituted, but avoid using olive oil with a strong flavor to keep the delicate taste of the cake intact.

Can I make this cake gluten-free?

With a gluten-free all-purpose flour blend, you can adapt this recipe. Just ensure your blend includes xanthan gum or a similar binder to replicate the structure flour provides.

Final Thoughts

This Caramel Cloud Cake Recipe is such a joy to make and even more delightful to share. Its light, airy texture paired with indulgent caramel makes it an absolute winner for any celebration or cozy night in. I encourage you to try this recipe and experience the magic of clouds and caramel coming together in one unforgettable dessert.

Caramel Cloud Cake Recipe

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4 from 22 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Caramel Cloud Cake is a light and airy dessert featuring a fluffy sponge base topped with a rich, homemade caramel glaze. Combining delicate whipped egg whites for a cloud-like texture and a smooth, buttery caramel sauce, this cake is perfect for special occasions or a delightful treat any day.

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Ingredients

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Cake

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 4 large eggs, separated
• 1 cup granulated sugar
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup milk (or non-dairy milk)
• 1 tbsp lemon juice (to stabilize the egg whites)

Caramel Glaze

• ½ cup granulated sugar
• 2 tbsp unsalted butter
• ¼ cup heavy cream (or non-dairy cream)
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to ensure the cake releases easily after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Beat Egg Yolks and Sugar: In a large mixing bowl, beat the separated egg yolks with 1 cup of granulated sugar until the mixture is pale and fluffy, which should take about 4 to 5 minutes.
4. Add Wet Ingredients: To the yolk mixture, add the vegetable oil, vanilla extract, milk, and lemon juice. Mix everything until smooth and well combined.
5. Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet mixture, mixing gently until just combined to avoid deflating the batter.
6. Whip Egg Whites: In a clean bowl, use an electric mixer on high speed to beat the egg whites with a pinch of salt until soft peaks form. This helps to incorporate air for the sponge’s light texture.
7. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter. Take care not to overmix or deflate the egg whites; the batter should remain light and airy.
8. Bake the Cake: Pour the batter into the prepared cake pan and bake for 25 to 30 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely.
10. Make the Caramel Glaze: In a medium saucepan over medium heat, melt the ½ cup granulated sugar, stirring constantly. Watch carefully as it melts and turns a rich amber color, making sure it doesn’t burn.
11. Add Butter and Cream: Stir in the unsalted butter until fully melted, then slowly add the heavy cream while stirring continuously to prevent splattering and to create a smooth sauce.
12. Thicken Caramel: Continue cooking and stirring the caramel for 2 to 3 minutes, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract and a pinch of salt for flavor balance.
13. Cool Caramel: Let the caramel glaze cool for a few minutes until it thickens slightly but remains pourable for easy drizzling.
14. Assemble the Cake: Once the cake has fully cooled, drizzle the caramel glaze generously over the top, allowing it to drip down the sides for an elegant look.
15. Serve: Slice the cake and serve. Optionally, garnish with a dollop of whipped cream or a sprinkle of sea salt for an extra layer of taste.

Notes

• Make sure the egg whites are whipped to soft peaks and gently folded in to achieve a light, airy texture in the cake.
• Use fresh eggs at room temperature for best whipping results.
• If you prefer a dairy-free version, substitute plant-based milk and cream accordingly.
• Be careful when melting sugar for caramel to avoid burning; constant stirring and monitoring are essential.
• The lemon juice stabilizes the egg whites and helps maintain volume during baking.
• Allow the cake to cool completely before applying the caramel glaze to prevent it from melting and running off too quickly.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American