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!