There’s something almost magical about a cake that melts on your tongue and makes you close your eyes just to savor the moment. That’s exactly what happens when you take a bite of this Caramel Cloud Cake—an airy, delicate sponge layered with rich caramel frosting and just the right touch of sweetness.
This is the kind of dessert that feels like a warm hug from someone you love. It’s the cake you bring out for special occasions—birthdays, holidays, or those cozy weekends when you just want to treat yourself and your family. For many, this cake is a nod to cherished memories—grandmothers baking in floral aprons, rainy afternoons spent licking caramel from a wooden spoon, and the unmistakable scent of vanilla and sugar filling the house.
The beauty of this cake lies in its simplicity. Despite its elegant look, it’s surprisingly easy to make, which makes it perfect for beginner bakers who want to impress. Whether you’re hosting friends or just baking for fun, this Caramel Cloud Cake will always earn you a round of applause (and probably a few recipe requests too!).
Why You’ll Love This Recipe:
- Feather-light texture: The sponge is soft, fluffy, and light as air—just like a cloud.
- Rich caramel flavor: The frosting adds that deep, toasty sweetness that caramel lovers crave.
- Perfect for any occasion: Elegant enough for parties, easy enough for a weekday treat.
- Beginner-friendly: No fancy techniques—just simple steps with impressive results.
- Make-ahead option: This cake actually tastes even better the next day as the flavors meld together.
INGREDIENTS YOU’LL NEED:
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs, separated
- ¾ cup granulated sugar
- ¼ cup water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
For the Caramel Frosting:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups powdered sugar, sifted
HOW TO MAKE CARAMEL CLOUD CAKE:
STEP-BY-STEP INSTRUCTIONS:
1. Preheat and prep:
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release later on.
2. Whisk the dry ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Make the base batter:
In a large bowl, whisk together the egg yolks, ¾ cup sugar, water, oil, and vanilla until smooth and pale. Slowly fold in the dry ingredients, being careful not to overmix.
4. Beat the egg whites:
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add in ¼ cup sugar, and beat until stiff, glossy peaks form.
5. Fold and combine:
Gently fold the whipped egg whites into the yolk batter in three parts. This step gives the cake its signature lightness, so take your time and be gentle.
6. Bake:
Divide the batter evenly between the prepared pans. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Now, let’s make that luscious caramel frosting…
7. Cook the caramel:
In a saucepan over medium heat, melt the sugar until it turns into a deep amber caramel. Be patient—don’t stir, just swirl the pan gently.
8. Add the butter and cream:
Carefully add the butter and cream (it will bubble up, so watch your hands!), stirring until smooth. Stir in vanilla and salt, then let cool for 10 minutes.
9. Mix the frosting:
Once cooled, beat the caramel with sifted powdered sugar until fluffy and smooth. If it’s too thick, add a splash of cream.
10. Assemble the cake:
Place one cake layer on a serving plate, spread a generous layer of caramel frosting over the top, then add the second layer. Frost the top and sides with the remaining caramel goodness.
HELPFUL TIPS:
- Room temp ingredients: Make sure your eggs are at room temperature—they whip up better and help give the cake its light texture.
- Don’t overmix: Gently folding the egg whites into the batter is key to that fluffy crumb.
- Chill before slicing: If you can wait, let the frosted cake chill in the fridge for an hour before slicing—it helps everything set up beautifully.
- Decorate if you like: A light dusting of powdered sugar, a sprinkle of sea salt, or even some caramel shards can give the cake a stunning finish.
DETAILS:
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
This cake stores beautifully and the flavor actually intensifies after a day. You can also double the frosting if you love an extra-thick caramel layer—no judgment here!
NUTRITIONAL INFORMATION:
(Per slice, estimated)
Calories: 410
Fat: 20g
Carbohydrates: 55g
Protein: 5g
Sugar: 40g
Fiber: 0g
FREQUENTLY ASKED QUESTIONS:
Can I make this cake ahead of time?
Absolutely. In fact, it’s even better the next day! Just keep it refrigerated and covered until you’re ready to serve.
Can I use store-bought caramel sauce?
Yes, but homemade has a deeper flavor and creamier texture. If using store-bought, warm it slightly and beat it with powdered sugar to get the right consistency.
Can I freeze the cake?
You can freeze the unfrosted cake layers for up to a month. Wrap them tightly in plastic wrap and freeze. Thaw completely before frosting.
STORAGE INSTRUCTIONS:
Store your caramel cloud cake in an airtight container in the fridge for up to 4 days. For best texture, let it sit at room temperature for 15–20 minutes before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other sweet delights:
- Summer Berry Poke Cake
- No Bake Strawberry Jello Lasagna
- Chocolate Lemon Mousse Dome
- Lime Frosted Coconut Bars (Starbucks Copycat)
CONCLUSION
Whether you’re looking to impress guests or just indulge your sweet tooth, this Caramel Cloud Cake brings together everything we love in a dessert: light, fluffy cake layers and rich, dreamy caramel frosting. It’s the kind of recipe that becomes a family favorite, passed down through generations and pulled out for every celebration.
Print
Caramel Cloud Cake
Description
There’s something almost magical about a cake that melts on your tongue and makes you close your eyes just to savor the moment. That’s exactly what happens when you take a bite of this Caramel Cloud Cake—an airy, delicate sponge layered with rich caramel frosting and just the right touch of sweetness.
This is the kind of dessert that feels like a warm hug from someone you love. It’s the cake you bring out for special occasions—birthdays, holidays, or those cozy weekends when you just want to treat yourself and your family. For many, this cake is a nod to cherished memories—grandmothers baking in floral aprons, rainy afternoons spent licking caramel from a wooden spoon, and the unmistakable scent of vanilla and sugar filling the house.
The beauty of this cake lies in its simplicity. Despite its elegant look, it’s surprisingly easy to make, which makes it perfect for beginner bakers who want to impress. Whether you’re hosting friends or just baking for fun, this Caramel Cloud Cake will always earn you a round of applause (and probably a few recipe requests too!).
Ingredients
For the Cake:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 large eggs, separated
¾ cup granulated sugar
¼ cup water
¼ cup vegetable oil
1 teaspoon vanilla extract
½ teaspoon cream of tartar
For the Caramel Frosting:
1 cup ganulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoo salt
1½ cups powdered sugar, sifted
Instructions
1. Preheat and prep:
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release later on.
2. Whisk the dry ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Make the base batter:
In a large bowl, whisk together the egg yolks, ¾ cup sugar, water, oil, and vanilla until smooth and pale. Slowly fold in the dry ingredients, being careful not to overmix.
4. Beat the egg whites:
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add in ¼ cup sugar, and beat until stiff, glossy peaks form.
5. Fold and combine:
Gently fold the whipped egg whites into the yolk batter in three parts. This step gives the cake its signature lightness, so take your time and be gentle.
6. Bake:
Divide the batter evenly between the prepared pans. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. Cook the caramel:
In a saucepan over medium heat, melt the sugar until it turns into a deep amber caramel. Be patient—don’t stir, just swirl the pan gently.
8. Add the butter and cream:
Carefully add the butter and cream (it will bubble up, so watch your hands!), stirring until smooth. Stir in vanilla and salt, then let cool for 10 minutes.
9. Mix the frosting:
Once cooled, beat the caramel with sifted powdered sugar until fluffy and smooth. If it’s too thick, add a splash of cream.
10. Assemble the cake:
Place one cake layer on a serving plate, spread a generous layer of caramel frosting over the top, then add the second layer. Frost the top and sides with the remaining caramel goodness.
Notes
This cake stores beautifully and the flavor actually intensifies after a day. You can also double the frosting if you love an extra-thick caramel layer—no judgment here!