Caramel Cloud Cake

February 20, 2026

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Delicious Caramel Cloud Cake topped with caramel drizzle

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Caramel Cloud Cake — Ultra-Light Caramel Sponge

The first bite is all cloud — a fragile, caramel-scented sponge that melts on the tongue. Caramel Cloud Cake uses whipped eggs and a light caramel to create lift and flavor without heavy butters or dense crumbs. After testing this recipe eight times and refining the caramel technique, I landed on a version that is reliably airy, moist, and easy to bake at home. The method borrows a few pastry-shop tricks so the cake holds its shape yet feels feather-light. If you love caramel desserts, you might also enjoy the warm spices in this caramel apple spice cake, which pairs caramel flavor in a different way. Read on for clear steps, exact measurements, and pro tips so you can get bakery-quality results without special equipment.

Why This Recipe Works

Gentle folding and a hot caramel syrup both add flavor without weighing down the batter; the caramel flavors the eggs and sugar rather than making the batter dense.
Whipped whole eggs and separate whipped whites create stable air pockets for lift; the egg foam sets during baking and keeps the crumb open.
A light oil keeps the cake moist while keeping the crumb tender; oil disperses evenly and avoids the heaviness butter can add.
A syrup-based glaze adds shine and moisture without soaking the cake; brushing the warm glaze locks in softness.
Short, focused mixing and quick transfer to the oven prevent collapse and overdeveloped gluten.

Ingredients Breakdown

All-purpose flour — 180 g (1 1/2 cups): Provides structure. Do not pack the cup when measuring. For a slightly lighter crumb, sift the flour once.
Granulated sugar — 200 g (1 cup): Sweetens and helps with browning. A portion is used to make the hot caramel syrup that flavors the batter.
Eggs, large — 4 whole eggs plus 3 large egg whites (about 210 g whole weight): Whole eggs add richness; the extra whipped whites provide lift and an airy texture.
Vegetable oil (neutral) — 80 ml (1/3 cup): Keeps the crumb tender and moist without changing flavor. You can use light olive oil, but avoid robust olive oils.
Milk, whole — 120 ml (1/2 cup): Adds moisture and tenderness; use whole milk for a richer mouthfeel. Nonfat milks thin the batter.
Baking powder — 6 g (1 tsp): Small leavening aid to support the egg foam.
Fine sea salt or Diamond Crystal kosher salt — 3 g (1/2 tsp): Enhances flavor. If using Morton’s kosher, use 1/3 tsp.
Vanilla extract — 5 ml (1 tsp): Rounds flavors.
For the caramel glaze: granulated sugar — 150 g (3/4 cup), water — 60 ml (1/4 cup), heavy cream — 120 ml (1/2 cup), butter — 30 g (2 tbsp): The glaze is a cooked caramel syrup finished with cream and butter for shine and flavor. Use fresh cream for the smoothest result.
Optional flaky sea salt for finishing — pinch: Balances sweetness.

Substitutions and impact warnings:

Whole milk can be swapped for 120 ml (1/2 cup) plant-based milk; the crumb will be slightly less rich.
You can swap all-purpose flour for a 1:1 gluten-free blend (increase xanthan gum to 1/2 tsp); texture will be slightly denser.
Replacing oil with melted butter will add flavor but can make the crumb slightly firmer.

Essential Equipment

9-inch (23 cm) round cake pan — not 8-inch; the batter volume needs a 9-inch pan to avoid overflow.
Electric mixer (stand or hand) — for whipping egg whites to stiff peaks.
Instant-read thermometer — for testing caramel and internal cake doneness.
Medium saucepan (heavy-bottomed) — for caramel syrup.
Rubber spatula and whisk — for gentle folding.
Cooling rack and pastry brush — for glazing.
Oven thermometer (recommended) — many ovens run hot or cold; accuracy matters.

Step-by-Step Instructions

Prep 30 minutes | Cook 25 minutes | Inactive 1 hour (cooling) | Total 1 hour 55 minutes | Serves 8

Step 1: Warm the milk and oil

In a small saucepan, warm 120 ml (1/2 cup) whole milk and 80 ml (1/3 cup) vegetable oil until just warm to the touch, about 1–2 minutes. Remove from heat and stir in 5 ml (1 tsp) vanilla. Cool slightly while you prepare the eggs.

Step 2: Make the caramel syrup

Combine 150 g (3/4 cup) granulated sugar and 60 ml (1/4 cup) water in a heavy saucepan. Cook over medium heat without stirring until the sugar turns deep amber, about 8–10 minutes; gently swirl the pan to even the color. Watch closely—caramel goes from perfect to burnt quickly. When amber, remove from heat and carefully whisk in 120 ml (1/2 cup) heavy cream and 30 g (2 tbsp) butter; the mixture will bubble vigorously—stand back. Cool to 40°C (104°F), about 5 minutes.

Step 3: Whip whole eggs and sugar

In a large bowl, combine 4 whole eggs and 100 g (1/2 cup) granulated sugar. Whip with an electric mixer on high until pale, thick, and ribboning, about 5–6 minutes. The mixture should fall in slow ribbons when the whisk is lifted.

Step 4: Whip the egg whites

In a clean bowl, beat 3 large egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 100 g (1/2 cup) sugar and beat to stiff, glossy peaks, about 4–5 minutes. Do not overbeat—stiff, shiny peaks provide lift and will fold more easily.

Step 5: Combine caramel and egg mixture

Slowly drizzle 60–80 ml (1/4–1/3 cup) of the cooled caramel syrup into the whipped whole eggs while running the mixer on low, then stop and fold gently to combine. This flavors the egg foam without collapsing it. Add the warmed milk and oil and fold until just combined.

Step 6: Fold flour and whites

Sift 180 g (1 1/2 cups) all-purpose flour and 6 g (1 tsp) baking powder over the egg mixture. Fold gently 3–4 times until no dry flour streaks remain. Then fold in a third of the whipped egg whites to loosen the batter, followed by the remaining whites in two additions. Fold gently to preserve air — stop when no white streaks remain.

Step 7: Bake

Preheat oven to 170°C (340°F). Pour batter into a lightly greased and parchment-lined 9-inch (23 cm) round pan. Smooth the top and tap the pan once to remove large air pockets. Bake for 22–26 minutes, or until the top is golden and a skewer inserted into the center comes out clean and the internal temperature reads 92–95°C (198–203°F). Oven times vary; check at 20 minutes.

Step 8: Cool and glaze

Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. While the cake cools, warm the remaining caramel syrup gently to brushable temperature (about 40–45°C / 104–113°F). Brush the warm glaze over the warm cake so it soaks in and gives shine. Cool completely before slicing—this gives cleaner layers. Resting time: 1 hour.

Expert Tips & Pro Techniques

Cool the caramel slightly before adding to eggs; adding very hot caramel will scramble the eggs. Aim for about 40°C (104°F).
Common mistake: overfolding the whites. If the batter looks watery, stop folding — spilled air can’t be recovered. Bake immediately after mixing.
Use an instant-read thermometer to check doneness rather than relying only on time; this avoids under- or over-baking.
Make-ahead: Bake the sponge a day ahead, wrap tightly in plastic, and store at room temperature. Glaze on the day you serve.
Professional technique adapted for home: temper a small portion of hot caramel into a whisked egg yolk mixture before adding to the main batter; this stabilizes and flavors without shocking the eggs. Use just 1–2 tbsp for tempering.
If your oven browns too quickly, tent the cake loosely with foil after 12 minutes to allow the center to finish without burning the top.

Storage & Reheating

Refrigerator: Store cooled and glazed cake in an airtight container or wrapped tightly with plastic wrap for up to 3 days. Slice only what you need to keep the rest airtight.
Freezer: The plain sponge (un-glazed) freezes well. Wrap tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing. Do not freeze glazed cake—the glaze can weep on thaw.
Reheating: Warm individual slices in a 160°C (325°F) oven for 6–8 minutes to refresh the texture. Avoid microwaving—it makes the crumb gummy.

Variations & Substitutions

Salted-Caramel Cloud: Add 1/2 tsp flaky sea salt to the glaze and sprinkle a little more on top after glazing. Everything else stays the same.
Honey-Caramel Twist: Replace 50 g (1/4 cup) of granulated sugar in the sponge with 50 g (1/4 cup) mild honey; reduce added milk by 15 ml (1 tbsp). Baking time is unchanged.
Gluten-Free Version: Replace 180 g (1 1/2 cups) all-purpose flour with a 1:1 gluten-free blend and add 1/2 tsp xanthan gum. Baking time may increase by 3–5 minutes.
Egg-Free (not recommended for identical texture): Use a commercial egg replacer designed for sponges and up to 120 g (1/2 cup) aquafaba whipped to stiff peaks in place of egg whites; expect a slightly denser cake.
Caramel Coffee Layer: Swirl 1 tbsp instant espresso into the caramel before combining with the eggs for a coffee-caramel profile.

Serving Suggestions & Pairings

Serve with lightly whipped cream and a sprinkle of flaky sea salt for contrast.
Pair with fresh pear slices and toasted almonds for a fall presentation; see our apple-upside-down cake for inspiration on fruit-cake pairings.
For an indulgent board, add salted caramel pretzels for crunch—our salted caramel pretzel approach shows a good sweet-salty balance: salted caramel pretzel.
Match with a medium-bodied coffee or a caramel-forward dessert wine.

Nutrition Information

Per serving (serving size: 1 slice; recipe makes 8 slices)

Calories: 360 kcal
Total Fat: 17 g
Saturated Fat: 7 g
Cholesterol: 125 mg
Sodium: 220 mg
Total Carbohydrates: 44 g
Dietary Fiber: 0.8 g
Sugars: 29 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake deflate after baking?
A: Most deflation happens from overmixing or waiting too long to bake. Once you fold the whipped whites in, bake immediately. Also, abrupt temperature changes when opening the oven early can cause collapse.

Q: Can I make this without eggs?
A: You can use aquafaba and an egg replacer, but expect a different texture. Egg foams give the airy structure that is key to this cake.

Q: Can I double this recipe?
A: Yes. Use two 9-inch pans or one 10–11 inch pan. If doubling, mix in two bowls and bake in separate pans to maintain oven spring and even baking.

Q: Can I prepare this the night before?
A: Yes. Bake the sponge the day before and store wrapped at room temperature. Glaze on the day of serving for best shine.

Q: How long does this keep in the fridge?
A: Glazed cake keeps up to 3 days in the refrigerator in an airtight container.

Q: My caramel seized when I added cream. What went wrong?
A: If the caramel is too hot when cream is added, it can seize. Remove from heat and add cream slowly while whisking. Use a heavy-bottomed pan to keep heat even.

Q: Can I bake this in a loaf pan or cupcakes?
A: Yes. For cupcakes, reduce bake time to 12–15 minutes. For a loaf pan, bake at 170°C (340°F) for 30–35 minutes; check with a skewer.

Conclusion

This Caramel Cloud Cake is a light, elegant dessert that brings caramel flavor and airy texture together. If you want another take on the same soft caramel notes in a home-bakery style, try the version at Caramel Cloud Cake – BAKE WITH ZOHA for a slightly different technique. For a Pinoy-influenced rendition and serving ideas, see Caramel Cloud Cake – Pinoy Cooking Recipes. Enjoy, and remember: gentle folding and precise caramel timing are the two keys to success.

Caramel Cloud Cake

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Author: angela
Total Time: 115 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A light and airy caramel-scented sponge cake that melts in your mouth, perfect for any caramel dessert lover.

Ingredients

Scale

180 g (1 1/2 cups) all-purpose flour
200 g (1 cup) granulated sugar
4 whole eggs plus 3 large egg whites (about 210 g)
80 ml (1/3 cup) vegetable oil
120 ml (1/2 cup) whole milk
6 g (1 tsp) baking powder
3 g (1/2 tsp) fine sea salt
5 ml (1 tsp) vanilla extract
For caramel glaze: 150 g (3/4 cup) granulated sugar
60 ml (1/4 cup) water
120 ml (1/2 cup) heavy cream
30 g (2 tbsp) butter
Optional: pinch of flaky sea salt for finishing

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Instructions

Warm the milk and oil in a saucepan for about 1–2 minutes. Stir in vanilla and let cool.
Make the caramel syrup by cooking sugar and water until deep amber, then whisk in cream and butter and cool.
Whip whole eggs and sugar until thick and pale.
In a separate bowl, whip egg whites to soft peaks, gradually adding remaining sugar to stiff peaks.
Combine caramel with whipped eggs, then add the warmed milk and oil.
Fold in flour and baking powder, then gently fold in egg whites.
Bake in a greased 9-inch round pan at 170°C (340°F) for 22–26 minutes until golden.
Cool in the pan for 10 minutes, then glaze with warm caramel.