Caramel Cloud Cake rec with easy sts silky glaze pro tips for ultralight layers clean slices and showstopping serving ideas perfect for gatherings
Ingredients
Scale
4 large eggs, separated — room temperature helps whites whip to stiff peaks and yolks cream smoothly.
1/2 cup granulated sugar, divided — half for the yolk batter, half for the meringue.
1 teaspoon vanilla extract — for warm caramel-scented flavor.
1 cup all-purpose flour — sifted for a tender crumb.
1 teaspoon baking powder — lightens the structure.
1/4 teaspoon salt — balances sweetness.
1/2 cup milk — adds moisture and tenderness.
1/3 cup unsalted butter, melted and cooled — rich flavor and moisture.
1/2 cup dulce de leche or caramel sauce — used in the filling for silky caramel flavor.
1 cup heavy cream — for whipped caramel cream between layers.
2–3 tablespoons powdered sugar — to sweeten the whipped cream to taste.
Pinch of salt — to enhance the caramel notes.
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment, then set aside.
Make the yolk batter: In a large bowl, whisk the yolks with 1/4 cup of the sugar and vanilla until pale and thick, about 2–3 minutes.
Whip the egg whites: In a clean bowl, beat the whites with a pinch of salt until foamy, then gradually add the remaining 1/4 cup sugar and beat until stiff, glossy peaks form.
Combine dry ingredients: In a separate bowl, whisk the flour and baking powder; sift to remove lumps and set aside.
Finish the batter: Warm the milk and melted butter together. Stir into the yolk mixture, then fold in the dry ingredients just until incorporated.
Lighten and fold in meringue: Fold a third of the beaten egg whites into the yolk batter to loosen, then gently fold in the remaining whites until no streaks remain.
Bake until set: Divide batter evenly between the prepared pans. Bake 18–22 minutes, or until the tops spring back when touched and a toothpick comes out clean. Cool completely in pans, then transfer to a rack.
Make the filling: Whip the heavy cream with powdered sugar until soft peaks form. Fold in the dulce de leche until silky and smooth.
Assemble: If the cake layers have domed, level them with a knife. Place one layer on a plate, spread with caramel whipped cream, top with the second layer, then spread more filling on top. Drizzle with extra caramel sauce and sprinkle a pinch of salt, if desired.
Chill briefly: Refrigerate 1–2 hours to set the filling and make slicing neat before serving.
Notes
A feather-light vanilla sponge layered with silky caramel cream and a glossy caramel drizzle—Caramel Cloud Cake is a showstopping dessert that’s light yet indulgent, perfect for photos and family gatherings.
