Caramel Cloud Cake: A Heavenly Dessert Experience

This Caramel Cloud Cake lives up to its ethereal name, offering layers of moist vanilla cake embraced by silky caramel buttercream frosting, crowned with a generous drizzle of homemade caramel sauce and delicate caramel shards. Each bite delivers a perfect balance of sweetness and richness, with the contrasting textures of tender cake, creamy frosting, and crunchy caramel creating a truly memorable dessert experience.

Quick Info

• Servings: 12-16 slices
• Prep Time: 45 minutes
• Cooking Time: 35 minutes (plus 2 hours cooling and assembly)
• Calories: 520 per slice
• Fat: 28g per serving
• Cuisine: American/French-Inspired

The History Behind Caramel Cakes

The origins of caramel cake can be traced to Southern American cuisine, where it has been a cherished dessert for generations. Traditional Southern caramel cake features yellow cake layers with a distinctive boiled caramel icing that sets to a fudge-like consistency. This beloved regional specialty gained wider recognition in the early 20th century through community cookbooks and family recipes passed down through generations.

The modern interpretation seen in this Caramel Cloud Cake represents an evolution of the classic, incorporating elements of French pâtisserie with its light buttercream frosting and decorative techniques. The addition of salted caramel—a flavor combination that surged in popularity in the early 2000s—brings a contemporary twist to this timeless dessert.

The “cloud” designation likely comes from the cake’s light texture and ethereal appearance, with soft swirls of buttercream resembling clouds and the golden caramel drizzle evoking sunset hues. This style of cake decoration, featuring dramatic drips and textural elements, gained tremendous popularity in the 2010s through social media platforms like Instagram, where visually striking desserts became highly shareable content.

Today’s Caramel Cloud Cake represents the perfect marriage of traditional baking techniques with modern aesthetic sensibilities, creating a dessert that honors its heritage while embracing contemporary tastes.

Why You’ll Love This Recipe

1. Show-Stopping Presentation – The dramatic caramel drizzle and decorative buttercream swirls create a cake that looks professionally made, perfect for special occasions.
2. Perfect Flavor Balance – The subtle vanilla cake provides the ideal canvas for the rich caramel elements without becoming cloyingly sweet.
3. Textural Symphony – Each bite offers multiple textures: tender cake, silky buttercream, smooth caramel sauce, and crunchy caramel decorations.
4. Make-Ahead Friendly – Components can be prepared in advance and assembled when needed, making this manageable even for busy bakers.
5. Customizable Intensity – The caramel flavor can be adjusted from subtly sweet to deeply complex by controlling how dark you cook the caramel.
6. Crowd-Pleasing Appeal – Caramel is a universally beloved flavor that appeals to all ages and tastes, making this cake perfect for gatherings.
7. Impressive yet Achievable – While it looks complex, the techniques required are straightforward with our step-by-step guidance, making this an attainable showpiece for home bakers.

Ingredients

For the Vanilla Cake:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup whole milk, room temperature

For the Caramel Sauce:

• 2 cups granulated sugar
• ½ cup water
• 1 cup heavy cream, warm
• 6 tablespoons unsalted butter, cubed
• 1 teaspoon salt (reduce to ½ teaspoon if using salted butter)
• 1 teaspoon vanilla extract

For the Caramel Buttercream:

• 1½ cups (3 sticks) unsalted butter, softened
• 5 cups powdered sugar, sifted
• ½ cup prepared caramel sauce (from above)
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For Decoration:

• ½ cup reserved caramel sauce
• Caramel shards or brittle pieces (recipe below)

For Caramel Shards:

• 1 cup granulated sugar
• ¼ cup water

Instructions

Make the Vanilla Cake:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Reduce mixer speed to low. Add flour mixture in three parts, alternating with milk, beginning and ending with flour mixture. Beat just until combined after each addition.
6. Divide batter evenly among prepared pans, smoothing tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into centers comes out clean.
8. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on racks.

Make the Caramel Sauce:

1. In a medium heavy-bottomed saucepan, combine sugar and water, stirring until sugar is moistened.
2. Cook over medium-high heat without stirring until mixture turns amber, about 8-10 minutes. Swirl the pan occasionally to ensure even cooking.
3. Once the caramel reaches a deep amber color, carefully add the warm heavy cream (mixture will bubble vigorously). Stir continuously until smooth.
4. Remove from heat and add butter, salt, and vanilla, stirring until butter is melted and sauce is smooth.
5. Transfer to a heatproof container and let cool completely. The sauce will thicken as it cools.
6. Reserve ½ cup for drizzling and decoration, and ½ cup for the buttercream.

Make the Caramel Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale and creamy, about 3-4 minutes.
2. Reduce speed to low and gradually add powdered sugar, 1 cup at a time, beating well after each addition.
3. Add ½ cup cooled caramel sauce, heavy cream, vanilla extract, and salt. Beat on medium speed until light and fluffy, about 2-3 minutes.
4. If frosting is too thick, add more heavy cream, 1 tablespoon at a time. If too thin, add more powdered sugar.

Make the Caramel Shards (prepare while assembling cake):

1. Line a baking sheet with parchment paper or a silicone mat.
2. In a small heavy-bottomed saucepan, combine sugar and water, stirring until sugar is moistened.
3. Cook over medium-high heat without stirring until mixture turns amber, about 5-7 minutes.
4. Once caramel reaches a deep amber color, immediately pour onto prepared baking sheet in a thin layer.
5. Allow to cool and harden completely, about 15-20 minutes.
6. Once hardened, break into decorative shards using the back of a spoon or your hands (be careful of sharp edges).

Assemble the Cake:

1. Level cake layers if needed by trimming the tops with a serrated knife.
2. Place one layer on a cake board or serving plate. Spread about 1 cup of caramel buttercream on top, extending just beyond the edges.
3. Place second layer on top and repeat with another cup of buttercream.
4. Add final layer, then apply a thin coat of buttercream over the entire cake (crumb coat). Refrigerate for 20-30 minutes to set.
5. Apply remaining buttercream to the cake, creating smooth sides and decorative swirls on top.
6. Refrigerate for 15-20 minutes to firm up the frosting.

Decorate:

1. Warm the reserved caramel sauce slightly if it’s too thick (a few seconds in the microwave or over low heat).
2. Use a spoon to carefully create caramel drips down the sides of the cake, then fill in the top with a thin layer of caramel.
3. Add decorative swirls of buttercream on top using a piping bag fitted with a star tip.
4. Carefully arrange caramel shards on top of the cake.
5. Refrigerate for 15 minutes to set the decorations.
6. Allow cake to come to room temperature for 30 minutes before serving for best flavor and texture.

Recipe Notes

1. Caramel Sauce Safety: When making caramel, be extremely cautious as the mixture gets very hot. Have all ingredients measured and ready before starting, and use a long-handled wooden spoon to stir.
2. Cake Texture: For the most tender cake, be careful not to overmix the batter. Stop mixing as soon as the ingredients are incorporated.
3. Make-Ahead Options: The cake layers can be baked up to two days in advance, wrapped well in plastic wrap, and stored at room temperature. The caramel sauce can be made up to a week ahead and stored in the refrigerator (warm slightly before using).
4. Frosting Consistency: The perfect buttercream temperature is key to smooth frosting. If it’s too soft, refrigerate for 10-15 minutes; if too firm, let it sit at room temperature or warm very briefly over a pan of simmering water.
5. Caramel Color: The deeper the amber color of your caramel, the more intense the flavor will be. For a milder taste, cook to a lighter amber; for a more robust, slightly bitter edge, aim for a deeper color (but be careful not to burn it).
6. Storing the Cake: This cake can be stored at room temperature in a cake keeper for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving.
7. Altitude Adjustments: If baking at high altitude (above 3,500 feet), reduce the baking powder to 2¼ teaspoons and increase the baking temperature to 365°F.
8. Flavor Variations: For a salted caramel version, increase the salt in the caramel sauce to 1½ teaspoons. For a caramel coffee cake, add 1 tablespoon of espresso powder to the cake batter.

This Caramel Cloud Cake transforms any gathering into a special occasion. The combination of tender vanilla cake, silky caramel buttercream, and dramatic caramel elements creates a dessert that’s as impressive to look at as it is delicious to eat. While it requires some time and attention to detail, the techniques are accessible to home bakers, and the stunning results are well worth the effort. Whether for a birthday, anniversary, or holiday celebration, this cake promises to be remembered long after the last slice disappears.

Caramel Cloud Cake

Serves: 12-16 slices Prep Time: 45 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 520 per slice calories 28g per serving fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Vanilla Cake:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup whole milk, room temperature

For the Caramel Sauce:

• 2 cups granulated sugar
• ½ cup water
• 1 cup heavy cream, warm
• 6 tablespoons unsalted butter, cubed
• 1 teaspoon salt (reduce to ½ teaspoon if using salted butter)
• 1 teaspoon vanilla extract

For the Caramel Buttercream:

• 1½ cups (3 sticks) unsalted butter, softened
• 5 cups powdered sugar, sifted
• ½ cup prepared caramel sauce (from above)
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For Decoration:

• ½ cup reserved caramel sauce
• Caramel shards or brittle pieces (recipe below)

For Caramel Shards:

• 1 cup granulated sugar
• ¼ cup water

Instructions

Make the Vanilla Cake:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Reduce mixer speed to low. Add flour mixture in three parts, alternating with milk, beginning and ending with flour mixture. Beat just until combined after each addition.
6. Divide batter evenly among prepared pans, smoothing tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into centers comes out clean.
8. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on racks.

Make the Caramel Sauce:

1. In a medium heavy-bottomed saucepan, combine sugar and water, stirring until sugar is moistened.
2. Cook over medium-high heat without stirring until mixture turns amber, about 8-10 minutes. Swirl the pan occasionally to ensure even cooking.
3. Once the caramel reaches a deep amber color, carefully add the warm heavy cream (mixture will bubble vigorously). Stir continuously until smooth.
4. Remove from heat and add butter, salt, and vanilla, stirring until butter is melted and sauce is smooth.
5. Transfer to a heatproof container and let cool completely. The sauce will thicken as it cools.
6. Reserve ½ cup for drizzling and decoration, and ½ cup for the buttercream.

Make the Caramel Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale and creamy, about 3-4 minutes.
2. Reduce speed to low and gradually add powdered sugar, 1 cup at a time, beating well after each addition.
3. Add ½ cup cooled caramel sauce, heavy cream, vanilla extract, and salt. Beat on medium speed until light and fluffy, about 2-3 minutes.
4. If frosting is too thick, add more heavy cream, 1 tablespoon at a time. If too thin, add more powdered sugar.

Make the Caramel Shards (prepare while assembling cake):

1. Line a baking sheet with parchment paper or a silicone mat.
2. In a small heavy-bottomed saucepan, combine sugar and water, stirring until sugar is moistened.
3. Cook over medium-high heat without stirring until mixture turns amber, about 5-7 minutes.
4. Once caramel reaches a deep amber color, immediately pour onto prepared baking sheet in a thin layer.
5. Allow to cool and harden completely, about 15-20 minutes.
6. Once hardened, break into decorative shards using the back of a spoon or your hands (be careful of sharp edges).

Assemble the Cake:

1. Level cake layers if needed by trimming the tops with a serrated knife.
2. Place one layer on a cake board or serving plate. Spread about 1 cup of caramel buttercream on top, extending just beyond the edges.
3. Place second layer on top and repeat with another cup of buttercream.
4. Add final layer, then apply a thin coat of buttercream over the entire cake (crumb coat). Refrigerate for 20-30 minutes to set.
5. Apply remaining buttercream to the cake, creating smooth sides and decorative swirls on top.
6. Refrigerate for 15-20 minutes to firm up the frosting.

Notes

• Caramel Sauce Safety: When making caramel, be extremely cautious as the mixture gets very hot. Have all ingredients measured and ready before starting, and use a long-handled wooden spoon to stir.
• Cake Texture: For the most tender cake, be careful not to overmix the batter. Stop mixing as soon as the ingredients are incorporated.
• Make-Ahead Options: The cake layers can be baked up to two days in advance, wrapped well in plastic wrap, and stored at room temperature. The caramel sauce can be made up to a week ahead and stored in the refrigerator (warm slightly before using).
• Frosting Consistency: The perfect buttercream temperature is key to smooth frosting. If it's too soft, refrigerate for 10-15 minutes; if too firm, let it sit at room temperature or warm very briefly over a pan of simmering water.
• Caramel Color: The deeper the amber color of your caramel, the more intense the flavor will be. For a milder taste, cook to a lighter amber; for a more robust, slightly bitter edge, aim for a deeper color (but be careful not to burn it).
• Storing the Cake: This cake can be stored at room temperature in a cake keeper for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving.
• Altitude Adjustments: If baking at high altitude (above 3,500 feet), reduce the baking powder to 2¼ teaspoons and increase the baking temperature to 365°F.
• Flavor Variations: For a salted caramel version, increase the salt in the caramel sauce to 1½ teaspoons. For a caramel coffee cake, add 1 tablespoon of espresso powder to the cake batter.