A Cloud-Like Dessert with Caramel Dreams

If you’re craving something soft, sweet, and downright dreamy, this Caramel Cloud Cake is the dessert to try. Picture layers of airy sponge cake, smooth whipped cream, and rich caramel sauce — all stacked into a cake that melts in your mouth. It’s not just delicious, it feels like biting into a golden cloud.

Whether you’re baking for a party or just want a cozy weekend treat, this cake is simple, elegant, and satisfying. Let’s get into it.

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What Is a Caramel Cloud Cake?

This cake is all about texture and balance. The base is a soft vanilla sponge, the middle is a light whipped cream, and the top is coated in a silky homemade caramel sauce. The “cloud” in the name? That’s all thanks to the fluffy cream and airy cake layers that almost float on your fork.

Why This Caramel Cake Stands Out

• Light yet indulgent – You get the richness of caramel without feeling heavy.
• Simple ingredients – You probably have most of them already.
• Easy to make – No special tools or skills needed.
• Beautiful presentation – It looks like something out of a bakery window.
• Customizable – Add nuts, fruit, or even a drizzle of chocolate.

Ingredients You’ll Need

For the Cake Layer

• 4 large eggs
• 3/4 cup (150g) granulated sugar
• 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

For the Caramel Sauce

• 1 cup (200g) granulated sugar
• 6 tablespoons (90g) unsalted butter
• 1/2 cup (120ml) heavy cream
• 1/4 teaspoon sea salt (optional)

For the Whipped Cream

• 2 cups (480ml) heavy whipping cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract

Tools You’ll Need in the Kitchen

• Mixing bowls
• Whisk
• Hand mixer or stand mixer
• Saucepan
• 8 or 9-inch cake pan
• Rubber spatula
• Wire cooling rack

How to Make Caramel Cloud Cake

Let’s walk through the steps to get this gorgeous cake on your table.

Step 1: Bake the Cake

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, beat eggs and sugar until pale and fluffy — about 5 minutes.
3. Add milk, oil, and vanilla. Stir until smooth.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually mix dry ingredients into the wet mixture.
6. Pour the batter into a greased cake pan.
7. Bake for 25–30 minutes. A toothpick should come out clean.
8. Cool completely before slicing or layering.

Step 2: Prepare the Caramel

1. In a dry saucepan, heat sugar over medium heat. Stir constantly.
2. When it turns a deep amber, add butter and mix until melted.
3. Slowly pour in cream — it’ll bubble. Stir until smooth.
4. Add salt for a salted caramel version.
5. Let it cool slightly before using.

Step 3: Whip the Cream

1. In a cold mixing bowl, whip cream with powdered sugar and vanilla.
2. Beat until stiff peaks form — not grainy or overdone.
3. Store in the fridge until ready to use.

Step 4: Put It All Together

1. Slice the cooled cake in half horizontally if layering.
2. Drizzle a bit of caramel over the first layer.
3. Spread a generous layer of whipped cream.
4. Add the second cake layer. Repeat the caramel and cream.
5. Drizzle caramel on top as the final touch.
6. Chill for at least 30 minutes before serving for clean slices.

Pro Tips for Success

• Let your eggs sit at room temperature before mixing.
• Don’t overbeat the batter — it makes the cake dense.
• Cool caramel before layering to avoid melting the cream.
• Chill the cake before slicing for cleaner cuts.

Swaps and Creative Variations

• Coconut cream instead of dairy for a vegan-friendly twist.
• Brown sugar in the caramel for a deeper molasses flavor.
• Add chopped walnuts or pecans between the layers for crunch.
• Layer in sliced bananas or pears for fruit lovers.
• Finish with a dusting of cinnamon or cocoa powder on top.

How to Store Your Cake

• Keep in the fridge, covered, for up to 3 days.
• Before serving, let it sit at room temperature for 10 minutes.
• Avoid freezing — the whipped cream doesn’t hold up well when thawed.

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What Goes Well with Caramel Cloud Cake

• A hot cup of coffee or latte
• A glass of cold milk
• A scoop of vanilla or coffee ice cream
• A few fresh berries on the side

Fixing Common Problems

Cake feels heavy?
You may have mixed too long or used cold eggs.

Caramel won’t thicken?
Cook it a bit longer or reduce the cream next time.

Whipped cream isn’t holding?
Make sure your tools and cream were chilled first.

Cake is flat?
Check that your baking powder is still active.

Too sweet for your taste?
Cut the sugar in the whipped cream or skip the final caramel drizzle.

Final Thoughts

This Caramel Cloud Cake is soft, creamy, and bursting with caramel flavor in every bite. It’s easy enough for beginners and impressive enough for special occasions. With a little patience and a sweet tooth, you can make something that tastes and looks like it came from a high-end bakery.

FAQs

1. Can I bake the cake ahead of time?
Yes — you can bake the base a day before. Just add the toppings before serving.

2. Is this recipe gluten-free?
Not by default, but you can use a gluten-free 1:1 baking flour substitute.

3. Can I skip making caramel from scratch?
Yes, store-bought caramel works in a pinch, though homemade has more flavor.

4. How do I cut clean slices?
Use a warm, sharp knife and wipe it clean between each slice.

5. What fruits work best inside the cake?
Sliced bananas, apples, or even strawberries pair beautifully with caramel.