Caramel Mousse Cake – SouthernRambles

This Caramel Mousse Cake is an elegant layered dessert that combines a tender vanilla sponge with a light, airy caramel mousse and a glossy salted caramel finish. The technique balances classic baking with pastry-style assembly, resulting in a refined cake that feels luxurious without being overly heavy. The final result is smooth, creamy, and deeply caramel-forward with clean layers and balanced sweetness.

Why You’ll Love This Recipe

Elegant bakery-style dessert – Produces a professional-looking layered cake suitable for special occasions.
Balanced sweetness – Caramel richness is offset by light mousse and soft sponge for a non-cloying finish.
Make-ahead friendly – Requires chilling, making it ideal for preparing in advance.
Textural contrast – Combines fluffy cake, silky mousse, and fluid caramel sauce in one dessert.
Customizable flavor profile – Easily adaptable with salt levels, vanilla intensity, or added toppings.
Clear technique-driven process – Straightforward steps that build confidence in caramel and mousse preparation.

Ingredients You’ll Need

For the Sponge Cake

1 cup all-purpose flour – Provides structure while keeping the crumb tender.
1 teaspoon baking powder – Ensures even rise and light texture.
1/4 teaspoon salt – Balances sweetness and enhances flavor.
1/2 cup unsalted butter, softened – Adds richness and moisture to the cake.
1 cup granulated sugar – Sweetens and aerates when creamed with butter.
2 large eggs – Bind ingredients and contribute structure.
1 teaspoon vanilla extract – Adds aromatic depth to the sponge.
1/2 cup milk – Keeps the cake moist and soft.

For the Caramel Mousse

1 cup granulated sugar – Caramelized to create deep, complex flavor.
1/4 cup water – Helps dissolve sugar evenly during caramelization.
1 cup heavy cream – Whipped to create a light, airy mousse base.
8 oz cream cheese, softened – Stabilizes the mousse and adds creaminess.
1 teaspoon vanilla extract – Rounds out caramel notes.
1 tablespoon gelatin powder (or agar-agar) – Sets the mousse for clean slices.
3 tablespoons cold water – Used to bloom gelatin properly.

For the Caramel Sauce

1 cup granulated sugar – Forms the base of the sauce when caramelized.
6 tablespoons unsalted butter, cubed – Adds richness and smooth texture.
1/2 cup heavy cream – Creates a pourable, glossy sauce.
1 teaspoon sea salt – Enhances caramel flavor and controls sweetness.

Step-by-Step Instructions

Prepare the Sponge Cake

Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan. Whisk dry ingredients separately, then cream butter and sugar until light and fluffy before adding eggs, vanilla, and alternating dry ingredients with milk.

Bake and Cool the Cake

Pour the batter into the prepared pan and bake for 25–30 minutes, until a toothpick inserted comes out clean. Cool briefly in the pan, then transfer to a wire rack and cool completely before slicing.

Caramelize the Sugar

Combine sugar and water in a saucepan and cook over medium heat until dissolved and amber in color. Remove from heat and allow to cool slightly to prevent overheating the cream cheese.

Prepare the Caramel Mousse Base

Beat cream cheese until smooth, then gradually incorporate the cooled caramel until fully emulsified. This creates a stable and flavorful mousse foundation.

Whip and Fold the Cream

Whip heavy cream to soft peaks and gently fold it into the caramel mixture to maintain airiness and structure.

Incorporate the Gelatin

Bloom gelatin in cold water, gently heat until dissolved, and stir into the mousse to ensure it sets properly during chilling.

Assemble the Cake

Slice the sponge cake horizontally into two layers. Spread half the mousse over the bottom layer, place the second layer on top, and coat the top and sides with remaining mousse.

Chill to Set

Cover and refrigerate the cake for at least 4 hours or overnight to allow the mousse to fully set and stabilize.

Prepare the Caramel Sauce

Caramelize sugar, then carefully stir in butter and heavy cream. Finish with sea salt and allow the sauce to cool slightly before use.

Finish and Serve

Drizzle caramel sauce over the chilled cake just before serving, slice cleanly, and serve cold for best texture.

Recipe Notes & Tips

Caramel temperature control – Remove caramel from heat once amber to avoid bitterness.
Soft peaks only – Overwhipped cream will make the mousse dense and grainy.
Gelatin hydration – Always bloom gelatin fully to avoid lumps in the mousse.
Clean slicing – Use a hot, dry knife for sharp, professional-looking slices.
Chill time matters – Insufficient chilling will result in a loose mousse structure.
Even layers – Use an offset spatula for smooth, level mousse distribution.

Nutritional Information

Prep Time: 30 minutes
Cooking Time: 30 minutes
Chilling Time: 4 hours
Total Time: Approximately 5 hours
Servings: 8–10 slices (8-inch cake)
Calories: ~520 per slice (estimate, varies by portion and ingredients used)

Perfect Pairings

Espresso or strong coffee – Balances sweetness and enhances caramel notes.
Fresh berries – Add acidity and freshness alongside rich mousse.
Light dessert wine – Such as Moscato or late-harvest Riesling.
Unsweetened whipped cream – Softens richness without adding sweetness.

Ideal Occasions

Dinner parties and entertaining – Elegant presentation with make-ahead ease.
Birthdays and celebrations – A refined alternative to traditional frosted cakes.
Holiday dessert tables – Rich flavors suited to festive meals.
Special weekend baking projects – Ideal when time allows for chilling and assembly.

Storage & Serving Tips

Refrigeration – Store covered in the refrigerator for up to 3 days.
Serving temperature – Serve chilled for optimal mousse texture.
Sauce storage – Keep caramel sauce refrigerated separately and rewarm gently.
Freezing note – Sponge layers freeze well; assembled mousse cake does not freeze cleanly.

Creative Variations to Try

Chocolate caramel mousse cake – Add melted dark chocolate to the mousse base.
Salted caramel espresso – Incorporate espresso powder into the sponge.
Nut-enhanced version – Add toasted hazelnuts or almonds between layers.
Vanilla bean upgrade – Replace extract with vanilla bean paste for deeper flavor.

Troubleshooting Common Issues

Mousse not setting – Ensure gelatin is fully dissolved and cake is chilled long enough.
Grainy caramel – Sugar was stirred too aggressively during caramelization.
Dense mousse texture – Cream was overwhipped before folding.
Bitter sauce – Caramel cooked past amber stage and burned.

Why This Recipe Works

This recipe succeeds by balancing fat, sugar, and air across its components. The sponge cake provides a stable yet tender base, while the caramel mousse relies on emulsification between cream cheese, caramelized sugar, and whipped cream for structure and lightness. Gelatin ensures clean slices without compromising mouthfeel, and the final caramel drizzle reinforces flavor continuity. Though indulgent, portion control keeps each slice within a moderate dessert calorie range of approximately 500–550 calories.

Final Thoughts

Caramel Mousse Cake is a thoughtfully constructed dessert that showcases classic pastry techniques in an approachable way. Its layered textures, controlled sweetness, and make-ahead practicality make it a reliable centerpiece for refined occasions. While rich, lighter variations—such as reduced sugar caramel or yogurt-based mousse—can be explored without sacrificing structure or flavor.