Caramel Cloud Cake

There are some desserts that just feel like a dream, and Caramel Cloud Cake is one of them. Light, airy, and with just the right amount of sweetness, this cake is the perfect balance between fluffy sponge and indulgent caramel. Imagine biting into a soft, cloud-like cake that melts in your mouth, then being greeted by the warm, rich caramel sauce that soaks every little nook and cranny. It’s one of those cakes that feels both comforting and elegant, making it a showstopper at any occasion. Trust me, once you make this, it’ll become your go-to for whenever you want something indulgent but not too heavy.

Why You’ll Love Caramel Cloud Cake

This cake isn’t just about the layers—it’s about creating moments of sheer bliss. Here’s why it’s destined to be a new favorite:

Light and Fluffy

The beauty of the Caramel Cloud Cake lies in its texture. It’s light as air—soft, tender, and almost mousse-like, yet packed with a deep caramel flavor. It’s the kind of cake you’ll want to eat in big, airy bites.

Perfect Balance of Sweetness

With the richness of the caramel and the subtle sweetness of the cake, this dessert strikes the perfect balance. It’s sweet without being overwhelming, and each bite feels like a little bit of heaven.

Elegant Yet Easy

While this cake might seem like a showstopper, it’s surprisingly easy to make. No need for complicated frosting or layers—just bake, soak in caramel, and enjoy!

Versatile

Whether you’re making it for a celebration, a family dinner, or a weekend treat, this cake fits right in. It’s perfect for both casual and special occasions.

Decadent Without Being Heavy

The cake is light, so it doesn’t feel heavy or dense, even with the caramel sauce. You can enjoy a few slices without feeling like you’ve overindulged—although, let’s be real, it’s hard to stop at just one!

Ingredients in Caramel Cloud Cake

You’ll need just a few simple ingredients to make this dreamy cake:

• Flour: The base of the cake, providing structure while keeping it light.
• Sugar: Regular granulated sugar for the cake and brown sugar for the caramel sauce.
• Eggs: Helps with the fluffiness of the cake and adds richness to the caramel.
• Butter: A little butter in the cake helps it stay tender, while butter in the caramel adds richness.
• Baking Powder: To help the cake rise and become light and fluffy.
• Milk: Keeps the cake moist and helps create a smooth batter.
• Vanilla Extract: Adds that warm, comforting flavor that pairs so well with the caramel.
• Brown Sugar: For the caramel sauce—it’s what gives the caramel its depth and sweetness.
• Heavy Cream: To make the caramel sauce rich and smooth.
• Salt: A pinch of salt balances out the sweetness of the caramel.
• Cornstarch: Helps thicken the caramel sauce.

(Note: Full ingredient measurements are available in the recipe card below!)

Instructions

Ready to create your own little cloud of sweetness? Let’s dive into the steps to make this cake:

Preheat Your Oven

Start by preheating your oven to 350°F (175°C) and greasing a round cake pan (about 8 inches). Line the bottom with parchment paper for easy removal after baking.

Make the Cake Batter

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined—don’t overwork the batter, or it may become dense.

Bake the Cake

Pour the cake batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Make the Caramel Sauce

While the cake is cooling, let’s work on the caramel. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, and bring to a simmer. Let it cook for about 3-4 minutes, allowing the sugar to dissolve completely.

Slowly pour in the heavy cream, whisking continuously to combine. The mixture may bubble up, but keep stirring until it becomes smooth. Continue to cook for another 3-5 minutes, until the sauce thickens slightly. Stir in the cornstarch (dissolved in a little water) and a pinch of salt. Let the caramel simmer for another minute until thickened to your desired consistency. Remove from heat and let it cool slightly.

Assemble the Cake

Once the cake has cooled completely, use a skewer or fork to poke a few holes in the top. This will help the cake absorb the caramel sauce. Pour the slightly cooled caramel sauce over the cake, allowing it to soak in.

Serve and Enjoy

Let the cake sit for a few minutes to absorb all the caramel goodness. Slice it up and serve! You can enjoy it just like this, or add a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Nutrition Facts

Servings: 8
Calories per serving: [Approximate calorie count]

How to Serve Caramel Cloud Cake

This cake is decadent on its own, but here are a few ideas to elevate it even more:

• Whipped Cream: A dollop of whipped cream adds a light, airy contrast to the rich cake and caramel sauce.
• Vanilla Ice Cream: The cold, creamy texture of vanilla ice cream paired with the warm, caramel-soaked cake is a match made in heaven.
• Fresh Berries: Add a handful of fresh berries, like raspberries or strawberries, to cut through the sweetness and add a fresh burst of flavor.
• Extra Caramel Sauce: If you’re a caramel lover, serve the cake with extra sauce on the side for dipping or drizzling.

Additional Tips

• Make Ahead: You can prepare the cake a day in advance and store it at room temperature. Just add the caramel sauce before serving.
• Storage Tips: Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat slices in the microwave for 10-15 seconds to warm them up.
• Make It Fancy: If you’re serving this cake for a special occasion, drizzle some chocolate sauce or sprinkle chopped toasted nuts on top for added texture and flair.
• Caramel Consistency: If your caramel sauce is too thick, add a little more cream or milk to thin it out. If it’s too runny, cook it a bit longer to thicken it.

FAQ Section

Q1: Can I use store-bought caramel sauce?
A1: Absolutely! If you’re short on time, store-bought caramel sauce works just fine. Just be sure to heat it up before drizzling over the cake.

Q2: Can I make this cake gluten-free?
A2: Yes! Use a gluten-free flour blend in place of the regular flour to make this cake gluten-free. The texture will still be light and fluffy.

Q3: Can I make the caramel sauce ahead of time?
A3: Yes, you can make the caramel sauce in advance and store it in the fridge for up to a week. Simply reheat it gently before using it on the cake.

Q4: Can I freeze the cake?
A4: Yes, you can freeze the cake (without the caramel sauce) for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil, and thaw before serving. Reheat before drizzling with caramel.

Q5: Can I use a different type of sugar for the caramel?
A5: You can use white sugar instead of brown sugar, but the caramel flavor will be a little less rich and deep. Brown sugar adds that characteristic depth to the caramel.

Q6: How do I prevent the cake from getting soggy with the caramel sauce?
A6: Let the caramel cool slightly before pouring it over the cake. Poking holes in the cake also helps it absorb the sauce without becoming too soggy.

Q7: Can I add a flavor twist to the cake?
A7: Absolutely! You could add cinnamon, nutmeg, or even a splash of vanilla bean paste to the cake batter for extra flavor.

Q8: Can I use a different kind of cream in the caramel?
A8: Heavy cream is best for a rich, smooth caramel, but you can substitute it with half-and-half or whole milk if you’re looking for a lighter version.

Q9: How do I make sure the caramel doesn’t burn?
A9: Cook the caramel on medium heat and stir continuously to prevent it from burning. Don’t rush the process—allow it to cook slowly for the best texture.

Q10: Can I add nuts to the cake?
A10: Yes, chopped pecans or walnuts would be a delicious addition! You can sprinkle them on top of the cake after drizzling the caramel, or fold them into the cake batter.

Conclusion

This Caramel Cloud Cake is the dessert of your dreams—light, fluffy, and drenched in rich, silky caramel. It’s the perfect indulgence when you want something that feels special but isn’t too heavy. Serve it at your next get-together or just treat yourself to a slice (or two!). You deserve it!

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