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This fluffy caramel cloud cake turns everyday gatherings into special events with its light-as-air layers and rich caramel frosting. The mix of fluffy texture and deep caramel creates a treat that's both fancy and homey at the same time.
I whipped up this cake for my daughter's sweet sixteen when she wanted something "special but not overly sweet." Those soft layers with caramel dripping down the edges had everyone at the party begging me for how I made it.
What You'll Need
- For the Sponge Cake:
- Regular flour gives the cake structure but keeps it soft
- Splitting eggs helps create that super light cloud texture
- Vanilla boosts the caramel flavor without taking over
- For the Caramel Whipped Cream:
- Full-fat cream whips up stable and firm
- Find a caramel sauce with real butter and genuine vanilla for best flavor
- For the Caramel Glaze:
- White sugar creates the best color as it cooks
- Warm cream stops the hot caramel from hardening too fast
- Plain butter adds glossiness and smoothness to your finished glaze
How To Make It
- Get Your Pans Ready:
- Put parchment on the bottoms of two 8-inch round pans and lightly oil the sides. This step makes sure your delicate cake comes out perfectly intact.
- Handle Those Eggs Right:
- Split eggs while they're cold but let the whites sit out until they reach room temp before beating. Warm whites fluff up way more than cold ones, giving your cake that amazing cloud-like feel.
- Mix With Care:
- Gently cut the egg whites into your batter with a big rubber spatula. Turn the bowl as you go to get everything mixed without losing all that air that makes your cake so fluffy.
- Cook Your Caramel Just Right:
- Keep your eyes on the sugar as it cooks, looking for a deep golden brown like maple syrup. Take it off the heat right away when it hits this color because it'll keep darkening anyway.
- Pour On The Glaze:
- Start pouring slightly cooled glaze from the middle of the cake, letting it flow naturally down the sides. Gently tilt the cake to help the glaze spread evenly for a pro-looking finish.
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The game-changing moment for this cake happened when I tried heating the cream before adding it to the hot caramel. That one simple trick stops the sugar from clumping and gives you that smooth, flowing glaze that looks like it came from a fancy bakery.
Keeping It Fresh
Your cake will stay amazing for up to three days in the fridge. Keep it in a covered container so it doesn't pick up other food smells. For the best flavor, let slices sit out for about 15 minutes before eating so the taste can fully wake up.
Do-Ahead Steps
Save time by making parts separately before your event. The cake layers can be baked two days ahead and wrapped tight in plastic. Your caramel sauce stays good in the fridge for a week. Put the whole cake together at least four hours before serving so all the flavors can blend perfectly.
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Try Different Flavors
Switch up this basic version for different seasons with easy tweaks. For fall, throw in some cinnamon and top with toasted pecans. In summer, add fresh berries between layers for a fruity kick. If you love chocolate, mix cocoa powder into your dry ingredients and add a chocolate drizzle alongside the caramel.
Common Questions
- → How do I keep my sponge cake nice and fluffy?
Beat your egg whites until they form stiff peaks and fold them into the mix gently to keep all that air inside.
- → Can I whip up caramel sauce on my own?
You sure can! Just cook sugar and water until it turns golden brown, then mix in some warm cream and butter while stirring on low heat.
- → What's the best way to keep this cake fresh?
Pop it in the fridge in something airtight and it'll stay good for about 3 days.
- → Is it okay to use other toppings?
For sure! Go wild with crunchy nuts, chocolate shavings, or pretty flowers to make it your own.
- → What cream should I buy for whipping?
Grab some cold heavy cream that's at least 35% fat content and you'll get the fluffiest results.