Description
Indulge in the light and airy sweetness of Caramel Cloud Cake. With a fluffy, sponge-like texture and rich caramel flavor, this dessert is the perfect treat for any occasion. Topped with a smooth, glossy caramel glaze, this cake feels like a cloud of sweetness in every bite.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 large eggs, separated
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup milk (or non-dairy milk)
- 1 tbsp lemon juice (to stabilize the egg whites)
For the Caramel Glaze:
- ½ cup granulated sugar
- 2 tbsp unsalted butter
- ¼ cup heavy cream (or non-dairy cream)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the egg yolks and sugar together until pale and fluffy (about 4-5 minutes).
- Add the vegetable oil, vanilla extract, milk, and lemon juice to the egg yolk mixture and mix until smooth.
- Gradually fold in the dry ingredients into the wet mixture until combined.
- In a separate clean bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Add a pinch of salt if needed.
- Gently fold the whipped egg whites into the batter, being careful not to deflate the whites. The batter will be light and airy.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- Make the Caramel Glaze:
- In a medium saucepan over medium heat, melt the sugar. Stir constantly until the sugar begins to melt and turn amber in color. Be careful not to burn the sugar.
- Add the butter to the melted sugar, stirring until it melts and combines. Then, slowly add the heavy cream, stirring continuously to avoid any splattering.
- Continue to cook and stir the caramel for 2-3 minutes until the sauce thickens slightly. Remove from heat and stir in the vanilla extract and a pinch of salt.
- Let the caramel cool for a few minutes until it thickens slightly but is still pourable.
- Assemble the Cake:
- Once the cake has cooled, drizzle the caramel glaze generously over the top, allowing it to drip down the sides.
- Slice and serve. Optionally, garnish with a dollop of whipped cream or a sprinkle of sea salt for extra flavor.
Notes
- For a richer flavor, you can use brown sugar for the caramel glaze instead of white sugar.
- If you prefer a less sweet topping, you can reduce the amount of caramel glaze or serve it on the side.
- This cake can be made ahead of time, but it’s best served within 2 days as the caramel can get a bit sticky.
- You can also add a light dusting of powdered sugar for extra decoration before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 290 kcal
- Sugar: 38g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8 g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg