Indulging in a rich, creamy dessert is one of life’s greatest pleasures, and a caramel mousse cake perfectly captures that essence. This delightful dessert combines the smooth, airy texture of mousse with the deep, buttery sweetness of caramel and the subtle crunch of a delicate cake base.
Whether you’re celebrating a special occasion or simply craving an impressive treat to enjoy with your loved ones, this cake promises to satisfy your sweet tooth with every bite.
The beauty of this recipe lies in its balance of flavors and textures. The caramel is silky and luscious, the mousse is light and fluffy, and the cake layer provides just the right amount of structure.
Plus, it’s easier to make than it looks — no complicated techniques or hard-to-find ingredients needed. With clear, step-by-step instructions, you’ll be able to create a stunning dessert that tastes like it came from a gourmet patisserie.
Ready to elevate your dessert game? Let’s dive into the recipe for this irresistible caramel mousse cake!
Why You’ll Love This Recipe
This caramel mousse cake is a crowd-pleaser for many reasons. First, the combination of caramel and mousse creates a luxurious mouthfeel that’s both light and indulgent.
It’s not overly sweet, striking a perfect balance that appeals to many palates. Plus, the cake itself adds a lovely texture contrast, making each forkful a delightful experience.
Another reason to love this recipe is its versatility. You can make it ahead of time — the mousse sets beautifully in the fridge, allowing the flavors to meld and deepen overnight.
It’s also customizable; whether you want to add a sprinkle of sea salt on top for a salted caramel twist or layer in some toasted nuts for crunch, this recipe welcomes your creativity.
Lastly, it’s an excellent dessert for impressing guests. With minimal effort, you can serve a stunning, restaurant-quality cake that’s sure to garner compliments and requests for seconds.
Ingredients
- For the Caramel Sauce: 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into cubes
- 1/2 cup heavy cream, warmed
- 1/2 teaspoon sea salt (optional)
- For the Mousse: 1 1/2 cups heavy whipping cream, chilled
- 2 teaspoons powdered gelatin
- 1/4 cup cold water
- 3/4 cup caramel sauce (from above)
- For the Cake Layer: 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment
- 8-inch springform cake pan
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Small saucepan
- Rubber spatula
- Measuring cups and spoons
- Wire rack
- Heatproof bowl for gelatin
- Refrigerator
Instructions
- Make the caramel sauce: In a medium saucepan over medium heat, sprinkle the granulated sugar evenly. Let it melt without stirring, swirling the pan gently as the sugar begins to liquefy and turn a golden amber color. This takes about 5-7 minutes. Be patient and watch closely to avoid burning.
- Add butter: Once the sugar is fully melted and amber, immediately add the butter cubes, stirring constantly until melted and combined. The mixture will bubble vigorously—this is normal.
- Incorporate cream: Slowly pour in the warm heavy cream while stirring. The mixture will bubble again. Continue stirring until the sauce is smooth and uniform. Remove from heat and stir in sea salt if using. Set aside to cool.
- Prepare the cake layer: Preheat your oven to 350°F (175°C). Grease the springform pan and line the bottom with parchment paper. In a bowl, whisk the eggs and sugar until pale and slightly thickened.
- Whisk in the melted butter and vanilla extract. Gently fold in the flour and salt until no lumps remain. Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely on a wire rack.
- Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl. Let it sit for 5 minutes to absorb the liquid.
- Heat gelatin: Microwave the gelatin mixture for 10-15 seconds until melted and smooth. Stir into 3/4 cup of the cooled caramel sauce.
- Make the mousse: Using an electric mixer, whip the heavy cream to soft peaks. Gently fold the caramel-gelatin mixture into the whipped cream until fully incorporated.
- Assemble the cake: Place the cooled cake layer back into the springform pan. Pour the caramel mousse over the cake and smooth the top with a spatula.
- Refrigerate for at least 4 hours, preferably overnight, until the mousse is set.
- Release and serve: Run a knife around the edges before unlatching the springform pan. Decorate with extra caramel drizzle, whipped cream, or chocolate shavings if desired. Slice and enjoy!
Tips & Variations
Tip: When melting sugar for caramel, avoid stirring early on to prevent crystallization. Instead, gently swirl the pan.
Variation: For a salted caramel mousse cake, sprinkle flaky sea salt atop the mousse before serving.
Make it nutty: Add toasted pecans or almonds between the cake and mousse layers for a delightful crunch.
You can also experiment with different cake bases, such as a chocolate sponge or a graham cracker crust, to add your unique twist to this classic dessert. For a lighter version, substitute half the heavy cream with whipped aquafaba for a vegan-friendly mousse.
Nutrition Facts
| Nutrient | Amount per Serving (1 slice) |
|---|---|
| Calories | 380 kcal |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Cholesterol | 95 mg |
| Sodium | 120 mg |
| Total Carbohydrates | 35 g |
| Dietary Fiber | 0.5 g |
| Sugars | 30 g |
| Protein | 4 g |
Serving Suggestions
This caramel mousse cake pairs beautifully with a cup of freshly brewed coffee or a glass of dessert wine such as a late harvest Riesling or Sauternes. For a refreshing contrast, serve with a side of fresh berries or a dollop of lightly sweetened whipped cream.
To make it extra special for gatherings, garnish with edible gold leaf or a sprinkle of cocoa powder. For a festive touch, add a few caramelized nuts or a drizzle of dark chocolate on top.
This dessert also shines when plated individually in small glasses or jars for elegant presentation.
Conclusion
Making a caramel mousse cake from scratch is a rewarding experience that yields a stunning and delicious dessert perfect for any occasion. The luscious caramel sauce combined with the airy mousse and tender cake layer creates a symphony of flavors and textures that will impress both family and guests.
With straightforward steps and accessible ingredients, this recipe is approachable for bakers of all skill levels. Plus, its versatility allows you to customize the cake to suit your tastes and preferences.
Whether you’re celebrating a birthday, holiday, or simply treating yourself, this caramel mousse cake is sure to become a favorite in your dessert repertoire.
Don’t forget to explore other delightful recipes like Chocolate Lava Cake, Classic Tiramisu, and Lemon Drizzle Cake for more sweet inspiration!
📖 Recipe Card: Caramel Mousse Cake
Description: A rich and creamy caramel mousse layered on a moist cake base. Perfectly balanced sweetness with a smooth texture.
Prep Time: PT30M
Cook Time: PT20M
Total Time: PT50M
Servings: 8 servings
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 300ml heavy cream
- 200g caramel sauce
- 3 large eggs, separated
- 100g granulated sugar
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 2 tbsp cold water
- Pinch of salt
Instructions
- Crush digestive biscuits finely and mix with melted butter.
- Press biscuit mixture into the bottom of a cake pan and chill.
- Soften gelatin in cold water and dissolve over low heat.
- Beat egg yolks with sugar until pale and fluffy.
- Add caramel sauce, vanilla, and gelatin to yolks and mix well.
- Whip heavy cream until soft peaks form and fold into caramel mixture.
- Beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold egg whites into the caramel cream mixture.
- Pour mousse over chilled biscuit base and smooth the top.
- Refrigerate cake for at least 4 hours or until set.
- Optionally, drizzle extra caramel sauce before serving.
Nutrition: Calories: 350 kcal | Protein: 5 g | Fat: 22 g | Carbs: 35 g
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