There is nothing quite as heavenly as a cake that feels light as air yet bursts with rich flavor, and that is precisely what the Caramel Cloud Cake Recipe delivers. This delightful dessert combines a fluffy, cloud-like sponge with a luscious homemade caramel glaze that melts in your mouth. Whether you’re celebrating a special occasion or simply craving a sweet escape, this cake’s perfect texture and warm caramel notes will make it your new favorite indulgence.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step to creating the Caramel Cloud Cake Recipe. Each component plays a crucial role in crafting that airy texture and luscious caramel finish. From the simple staples like flour and eggs to the rich butter and cream for the caramel glaze, these ingredients come together in perfect harmony to make a truly irresistible cake.
- 1 cup all-purpose flour: Provides the perfect structure without weighing the cake down.
- 1 tsp baking powder: Helps the cake rise beautifully for that cloud-like airiness.
- ½ tsp baking soda: Works with the acidic lemon juice to create an extra tender crumb.
- ¼ tsp salt: Balances flavor and enhances the overall taste.
- 4 large eggs, separated: The whites whip into fluffy peaks while yolks add richness.
- 1 cup granulated sugar: Sweetens the cake and caramel glaze just right.
- ¼ cup vegetable oil: Keeps the cake moist without heaviness.
- 1 tsp vanilla extract: Adds warmth and depth to both the cake and caramel.
- ½ cup milk (or non-dairy milk): Adds tenderness and moisture.
- 1 tbsp lemon juice: Stabilizes the egg whites for that perfect fluff.
- 2 tbsp unsalted butter: Gives the caramel its silky, creamy richness.
- ¼ cup heavy cream (or non-dairy cream): Creates the luscious texture of the caramel glaze.
- Pinch of salt: Enhances the caramel’s flavor and balances sweetness.
How to Make Caramel Cloud Cake Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 350°F (175°C) and preparing a 9-inch round cake pan. Grease it well and line with parchment paper to ensure your cake slides out effortlessly. This little preparation is key to getting a flawless, cloud-like cake surface.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step evenly distributes the leavening agents, which is crucial for your cake’s light rise and gentle texture.
Step 3: Whip Egg Yolks and Sugar
Use a large mixing bowl to beat the egg yolks with sugar until the mixture turns pale and fluffy—a good 4 to 5 minutes. This process is what helps incorporate air, providing a tender crumb and slight sweetness.
Step 4: Add Liquids to Yolks
Next, stir in the vegetable oil, vanilla extract, milk, and lemon juice until the batter is smooth. Each liquid adds moisture and flavor, ensuring the cake texture remains light yet moist, with a delicate hint of vanilla.
Step 5: Fold in Dry Ingredients
Slowly fold the dry mixture into the wet mixture. Be gentle here—you want everything combined without overmixing to keep the batter airy and light.
Step 6: Whip Egg Whites
In a separate clean bowl, beat the egg whites on high speed until soft peaks form. Adding a pinch of salt here helps stabilize the whites, which is what will give this cake its signature fluffy cloud texture.
Step 7: Fold Egg Whites into Batter
Gently fold the whipped egg whites into the batter. Take your time with this step because preserving the airiness in the whites is what transforms a standard cake into a heavenly cloud of softness.
Step 8: Bake the Cake
Pour the light and airy batter into your prepared pan and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The smell of freshly baked cake combined with the anticipation of that caramel glaze is pure happiness in the making.
Step 9: Cool Completely
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Letting it cool completely is important to prevent the caramel glaze from melting right off when you drizzle it on later.
Step 10: Make the Caramel Glaze
In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns a beautiful amber color. Be patient and careful to avoid burning the sugar—this is where the deep, rich flavor of your caramel comes from.
Step 11: Add Butter and Cream
Stir in the unsalted butter until melted, then slowly mix in the heavy cream while stirring continuously to prevent splattering. Simmer the mixture for a few minutes until it thickens slightly, then remove from heat and stir in vanilla extract and a pinch of salt to elevate the caramel’s complexity.
Step 12: Cool the Caramel
Let the caramel glaze cool for several minutes until thick but still pourable. This perfect consistency is essential for it to gently cascade over your cake creating that trademark caramel cloud effect.
Step 13: Assemble Your Caramel Cloud Cake Recipe
Once the cake is fully cooled, generously drizzle the luscious caramel glaze on top, letting it drip down the sides naturally. This simple but stunning finish brings together all the textures and flavors beautifully.
Step 14: Slice and Serve
Cut yourself a generous slice and, if you like, add a dollop of whipped cream or a sprinkle of flaky sea salt for an extra pop of flavor. Your Caramel Cloud Cake Recipe is ready to enchant every bite!
How to Serve Caramel Cloud Cake Recipe
Garnishes
While the caramel drizzle itself is a star, adding a light swirl of whipped cream or a few toasted nuts on top can bring delightful texture and balance to the sweetness. A tiny sprinkle of flaky sea salt works magic to deepen the caramel flavor beautifully.
Side Dishes
Pair your slice with fresh fruit like berries or sliced apples to add a refreshing contrast to the cake’s rich sweetness. A cup of strong coffee or a smooth cup of tea also complements the flavors brilliantly and rounds out the experience.
Creative Ways to Present
For a party, serve the cake on a beautiful platter with caramel sauce in a small bowl on the side for extra drizzling. You can even turn slices into mini layered desserts by adding whipped cream between cake layers and topping with caramel and fruit for an eye-catching treat everyone will admire.
Make Ahead and Storage
Storing Leftovers
Store any leftover Caramel Cloud Cake Recipe tightly wrapped at room temperature for up to two days. This keeps the cake moist and maintains the soft cloud-like texture without drying out or losing flavor.
Freezing
If you want to save your cake for longer, wrap it well in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge. It’s best to add the caramel glaze fresh after thawing for the best texture and flavor.
Reheating
For a warm treat, gently reheat individual slices in the microwave for 10-15 seconds. This brings out the caramel richness and restores softness without drying the cake out.
FAQs
Can I use non-dairy milk for this cake?
Absolutely! Non-dairy milks like almond, oat, or soy milk work perfectly well and won’t affect the texture. Just pick your favorite to keep it dairy-free without compromising flavor.
What if I don’t have a food thermometer for caramel?
No worries! You can judge caramel by color—once the sugar turns a deep amber (not too dark), it’s ready. Watch closely as it can go from perfect to burnt quickly.
Can I use store-bought caramel instead?
While store-bought caramel works, making your own glaze adds a fresh depth and warmth you don’t quite get from pre-made sauces. Plus, it’s fun and easier than you might think!
Why do you separate the eggs?
Separating the eggs allows you to whip the whites into fluffy peaks, which gives the cake its light, airy texture. Mixing yolks and whites whole wouldn’t achieve the same cloud-like softness.
Is this recipe suitable for beginners?
Definitely! The Caramel Cloud Cake Recipe is straightforward and forgiving, making it an excellent choice for bakers of all levels. Plus, the rewards are absolutely worth it.
Final Thoughts
If you want a dessert that feels special yet isn’t complicated, the Caramel Cloud Cake Recipe is a must-try. Its feather-light cake paired with rich, silky caramel glaze creates a magical balance that’s hard to resist. I hope you enjoy baking and sharing this dreamy cake as much as I do!
Print
Caramel Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Cloud Cake is a light and airy sponge cake topped with a luscious homemade caramel glaze. The fluffy texture is achieved by folding whipped egg whites into the batter, creating a delicate crumb that pairs perfectly with the rich, buttery caramel sauce drizzled over the top. It’s an elegant dessert that’s both simple to make and sure to impress at any gathering.
Ingredients
For the 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)
For the 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
Instructions
- Prepare the Cake Pan: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine the leavening agents evenly.
- Beat Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks and 1 cup granulated sugar together until pale, thick, and fluffy, approximately 4-5 minutes, which helps incorporate air and dissolve sugar.
- Add Wet Ingredients: Stir in the vegetable oil, vanilla extract, milk, and lemon juice into the yolk mixture until smooth and well combined.
- Fold Dry Ingredients: Gradually fold the flour mixture into the wet ingredients using a spatula until just combined, taking care not to overmix.
- Whip Egg Whites: In a separate clean bowl, using an electric mixer on high speed, beat the egg whites with a pinch of salt until soft peaks form, ensuring they hold their shape.
- Incorporate Egg Whites: Gently fold the whipped egg whites into the batter in batches, carefully folding to retain the airy texture without deflating the mixture.
- Bake the Cake: Pour the light batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, signaling doneness.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before glazing.
- Make the Caramel Glaze: In a medium saucepan over medium heat, melt the ½ cup granulated sugar, stirring constantly until it dissolves and turns a warm amber color. Be cautious to prevent burning.
- Add Butter and Cream: Stir in the unsalted butter until fully melted and incorporated. Slowly add the heavy cream while stirring continuously to avoid splattering, cooking for 2-3 minutes until the sauce thickens slightly.
- Finish Caramel Sauce: Remove the pan from heat, then stir in the vanilla extract and a pinch of salt to enhance flavor. Allow the caramel to cool until slightly thickened but still pourable.
- Glaze the Cake: Once the cake is completely cool, drizzle the caramel glaze generously over the top, letting it cascade down the sides for that beautiful effect.
- Serve: Slice the cake and serve immediately. Optionally garnish with a dollop of whipped cream or a sprinkle of sea salt for added flavor complexity.
Notes
- Make sure the bowl and beaters for whipping egg whites are completely clean and grease-free to achieve optimal volume.
- Use fresh eggs for best results, especially when whipping egg whites.
- The lemon juice helps stabilize the whipped egg whites, making the cake rise better and maintain fluffiness.
- Careful not to overbake the cake to keep it soft and moist.
- If desired, substitute non-dairy milk and cream to make the caramel glaze dairy-free.
- Allow caramel sauce to cool slightly before drizzling to avoid melting the cake surface.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
