Description
Caramel Cloud Cake is a light and airy layered sponge cake filled with fluffy whipped cream and drizzled generously with rich, buttery caramel sauce. This elegant dessert combines the softness of a delicate cake with the indulgent sweetness of homemade caramel and smooth cream frosting, perfect for celebrations or a special treat.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into cubes
- 1/2 cup heavy cream
- 1/4 teaspoon salt
For the Whipped Cream Frosting:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt to evenly distribute the leavening agents.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar at high speed with a hand or stand mixer for 5–7 minutes, until the mixture becomes light, thick, and nearly triples in volume, creating a fluffy base for the cake.
- Fold Dry Ingredients: Carefully fold the dry flour mixture into the egg mixture in batches, ensuring the batter stays airy and smooth, avoiding deflation.
- Add Wet Ingredients: In a separate bowl, combine the whole milk, melted and cooled butter, and vanilla extract. Gently fold this mixture into the batter until fully incorporated and smooth.
- Bake the Cakes: Divide the batter evenly into the prepared pans. Bake for 20–25 minutes, until the tops spring back lightly to touch and a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Make Caramel Sauce: In a saucepan over medium heat, heat the granulated sugar while stirring constantly until it melts and turns an amber liquid. Carefully add the cubed butter and stir until melted and combined. Slowly pour in the heavy cream while stirring; continue until smooth. Stir in salt, then allow to cool to room temperature before using to prevent melting the frosting.
- Prepare Whipped Cream Frosting: Using a mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, creating a stable and fluffy frosting.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream frosting over the top, then drizzle caramel sauce lightly over the cream. Carefully place the second cake layer on top. Cover the entire top and sides of the cake with the remaining whipped cream frosting.
- Decorate and Chill: Drizzle additional caramel sauce over the top layer, allowing it to drip naturally down the sides for an elegant finish. Chill the assembled cake in the refrigerator for at least 30 minutes to set before serving.
Notes
- This cake’s light texture pairs beautifully with the rich caramel, making it ideal for festive occasions and holidays.
- The caramel sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to one week. Reheat gently before using to soften it.
- Use room temperature eggs for better volume when beating them with sugar.
- Do not overmix the batter once the dry ingredients are added to keep it fluffy.
- Ensure the caramel sauce cools sufficiently before adding to whipped cream to prevent the frosting from melting.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
