This Salted Caramel and White Chocolate Mousse Cake combines three layers into one cake: a crunchy buttery graham cracker crust, a decadent salted caramel mousse, and sweet and creamy white chocolate mousse.
Why is this cake so good? It’s made with real salted caramel (caramelized sugar, butter, salt and cream), and a homemade custard base that is whipped into a mousse with freshly whipped cream.
Make Ahead
Though this cake takes time and effort, if you’re looking for a project, it is well worth it, and it can be made in stages to lighten the load. Make the graham cracker crust a day or two before. It keeps well. Make the salted caramel ahead of time too, perhaps at the same time as the graham cracker crust (the crust is easy). Then save the mousse for when you can devote your time and attention to it (that’s the trickier part).
If you’re making this for a party or event, the whole thing can be made a day or two ahead of time, just like this Salted Caramel Chocolate Tart. And if you really want to simplify it even further, you can skip the white chocolate layer, and double the caramel mousse.
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💡Recipe Inspiration
I modeled this recipe after a cake I once had when living in Barcelona. The cake was at its most perfect in my memory, as bites of food often are when enjoyed in a special or unique place. It was a chocolate layer cake with all different textures of chocolate – crunchy crust, dense cake, thick mousse, creamy pudding, light ganache. I’ve been working for many years to replicate that cake and it is still a work in progress.
This, though is the caramel version of that cake. I knew that I wanted a lighter crust, not chocolate. I wanted a salted caramel mouse and a third layer to be determined. After hemming and hawing I settled on a white chocolate mousse as the top layer, which is distinct enough to not blend in with the caramel mousse, but tame enough to not overpower the salted caramel mousse.
🍰 Making the Cake Overview
This cake requires quite a few steps. Here is a brief overview of each part of the process:
- Graham Cracker Crust: Melted buter and graham crackers crumbs pressed into a sprinform pan and baked.
- Salted Caramel: Caramelize sugar on the stovetop along with butter, heavy cream, and salt.
- Make the Custard: Temper eggs to make a custard, this becomes the base of the mousse.
- Salted Caramel Mousse: Add the salted caramel to half of the custard. Then whip cream and incorporate half to make a mousse.
- White Chocolate Mousse: Add the melted white chocolate to the other half of the custard. Then incorporate the other half of the whipped cream to make a mousse.
- Assemble the Cake: Layer the salted caramel mousse on top of the graham cracker crust. Lastly add the white chocolate mousse. Refrigerate, then serve with leftover caramel drizzled on top.
🛒 Ingredients
Below are the ingredients to make this Salted Caramel and White Chocolate Mousse Cake.
This includes the Graham Cracker Crust, Salted Caramel, and Caramel and White Chocolate Mousse.
Graham Cracker Crust
- Butter: I use salted butter.
- Graham Crackers: I use Honey Maid but any brand is fine. You can also use Biscoff cookies like in this Biscoff Cookie Pie Crust, or waffle cookies.
Salted Caramel
- Granulated Sugar: Caramelizes on the stove to create the caramel.
- Butter: Adds a little bit of savoriness.
- Heavy Cream: Thins out the consistency, otherwise the caramel will harden.
- Salt: For a salty sweet taste.
Salted Caramel and White Chocolate Mousse Ingredients
- Salted Caramel: Homemade, recipe included further below.
- Egg Yolks: Use egg yolks from large eggs. This creates the base of the custard.
- Granulated Sugar: For sweetness.
- Salt: To balance flavor.
- Heavy Cream: For use in making the custard base and to create whipped cream, which when added to the custard creates the mousse.
- White Chocolate: Use high-quality chocolate chips. This is VERY important. Lower-quality white chocolate does not melt well (and doesn’t taste great either). Of all the different types of chocolate, it makes the biggest difference to use a high-quality brand when it comes to white chocolate, even for simpler desserts like White Chocolate Macadamia Nut Cookies. I like Ghirardelli, but Guittard is another great brand.
See the recipe card for full information on ingredients and quantities.
📝 How to Make Salted Caramel and White Chocolate Mousse Cake
Below are the detailed step-by-step directions and photos for making Salted Caramel and White Chocolate Mousse Cake.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Graham Cracker Crust
Prep: Preheat the oven to 375°F.
Step 1. Graham Cracker Crumbs: Combine the graham crackers in a blender or food processor (or a plastic gallon bag with a rolling pin) and pulse into crumbs. Add to a large mixing bowl along with the melted butter and combine.
Step 2. Press the mixture into a 9-inch springform pan firmly with your fingers or the back of a large spoon. Bake at 375°F for 8 minutes. Set aside to cool. So far so good!
Make the Salted Caramel: This part can get tricky.
Step 3. Caramelize the Sugar: Add 1 cup of granulated sugar to a small saucepan. Bring to medium heat stirring occasionally until it starts to turn golden brown.
Tip: If you're nervous about browning the sugar, you can reduce the temperature slightly so that you'll be less likely to overcook/burn the sugar.
Step 4. Add the Butter: While still on the burner, add the butter and whisk to combine. It will fizzle and bubble.
Step 5. Add the Heavy Cream: Add the heavy cream, and whisk continuously until the cream has been fully incorporated. It will also bubble quite a bit. Remove from the heat.
Tip: Be sure not to lean over the pan while stirring to avoid getting burned.
Step 6. Add the Salt: Add the salt and stir to combine. Allow to cool to room temperature.
Make the Custard
Step 7. Egg Yolks: Whisk together the egg yolks, sugar, and salt in a medium heat-proof bowl.
Step 8. Simmer Heavy Cream: Add the heavy cream to a medium saucepan and bring to a simmer at medium heat.
Step 9. Temper the Eggs: Slowly add the simmering heavy cream to the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Pour the mixture back into the saucepan and return to medium heat on the stove. Stir constantly for 1-2 minutes until it has thickened slightly. Do not overcook the custard, this may cause a lumpy consistency.
Pour the mixture through a fine mesh strainer into another bowl to remove any lumps. Divide the custard base in half. Place in the fridge and allow to cool fully for 30 minutes to 1 hour.
Tip: Do not leave the custard in the saucepan. The residual heat from the pan may continue to cook the mixture impacting the texture and consistency.
Step 10. Combine the Salted Caramel and Custard: In a large mixing bowl gently combine half of the custard base and half of the salted caramel. Use a folding motion, (rather than stirring) to gently incorporate the caramel. The remaining caramel can be saved to drizzle on the top of the cake when serving.
Step 11. Combine the White Chocolate and Custard: In another mixing bowl melt the white chocolate in the microwave for 1 minute at 50% power, stirring and adding 30 seconds at 50% power at a time until melted.
Allow the white chocolate to cool to room temperature and gently combine it with the remaining custard base.
Tip: Don't be tempted to heat the white chocolate too fast. Be sure to heat it at most at 50% power and stir in between. White chocolate can be temperamental and it is easy to burn.
Step 12. Whipped Cream: In a large mixing bowl whip the remaining 1½ cups heavy cream on low speed until you get stiff peaks.
Make the Salted Caramel Mousse: Gently fold (fold rather than stir) half of the whipped cream into the caramel custard little by little until fully combined.
Step 13. Make the White Chocolate Mousse: Fold the remaining half of the whipped cream into the white chocolate custard. Using a folding motion, gently combine (rather than stirring).
Step 14. Layer the Caramel Mousse: Scoop the caramel mousse onto the cooled gramah cracker crust. Gently spread the mousse out to the edges of the springform pan.
Step 15. Layer the White Chocolate Mousse: Scoop the white chocolate mousse on top of the caramel mousse and gently spread the layer out to the edges of the springform pan.
Refrigerate to help set the cake for about 4 hours or overnight.
❄️ To Serve, Store, and Freeze
- To Serve: Run a knife along the edge of the springform pan. Then release the hinge on the side and remove the side of the pan. Cut into slices and drizzle with the remaining salted caramel. Serve while cold.
- To Store: Keep the mousse cake in the springform pan. Cover with plastic wrap. If you have a rubber band large enough you can place the rubberband over the springform pan over the plastic wrap to secure the plastic wrap in place. Keep in the fridge for up to a week.
- To Freeze: This is an excellent cake to freeze. Cut into slices and place either in a gallon-sized freezer bag or a sealed container. Freeze for up to 3 months. To serve, remove from the freezer and give it 10-15 minutes to warm up, then serve. Or you can eat it frozen. Its just like ice cream cake.
Salted Caramel and White Chocolate Mousse Cake FAQs
Yes, you can certainly use store-bought caramel instead of making it at home.
Yes, you can absolutely make this a couple of days in advance. In fact, I'd recommend it to lighten the workload. Make the graham cracker crust and salted caramel the first night, then the salted caramel and white chocolate mousse the second night. Then assemble.
If you don't have a spring form pan, you can use a pie dish or a cake dish. You may not be able to remove it in the same way as a springform pan, but it will still be delicious.
For More Desserts, You May Love These:
If you tried this Salted Caramel and White Chocolate Mousse Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear your feedback!
Salted Caramel and White Chocolate Mousse Cake
Ingredients
Waffle Cookie Crust
- 8 tablespoon butter, melted
- 12 graham crackers
Salted Caramel
- 1 cup granulated sugar
- 1 tablespoon butter
- ½ cup heavy cream
- 1 teaspoon salt
Salted Caramel Mousse and White Chocolate Mousse
- 6 egg yolks
- 3 tablespoon granulated sugar
- 1 teaspoon salt
- 3 ½ cups heavy cream, divided
- salted caramel
- 1 cup Ghirardelli white chocolate chips
Instructions
Graham Cracker Crust
- Melt the butter in a large mixing bowl. Add the graham crackers to a blender or food processor then pulse into they become fine crumbs. You can also do this by putting the graham crackers in a gallon-sized bag and breaking them up with a rolling pin. Add the graham cracker crumbs to the mixing bowl with the melted butter and stir to combine.
- Press the mixture firmly with your fingers or the back of a large spoon into the bottom and slightly up the edges of a 9-inch springform pan.
- Bake at 375°F for 8 minutes. Set aside and allow to cool.
Salted Caramel
- Add 1 cup sugar to a saucepan and melt over medium heat. Continue stirring until it turns golden brown. Add the butter, stirring very quickly.
- Add the heavy cream, continuing to stir. Once smooth, remove from heat and add the salt. Allow to cool to room temperature.
Make the Custard (the base of the mousse)
- In a small bowl microwave the white chocolate chips at 50% power, 30 seconds at a time until melted.
- In a medium bowl whisk together the egg yolks, granulated sugar, and salt.
- In a medium saucepan bring 2 cups heavy cream to a simmer over medium heat. Slowly add the heavy cream to the medium bowl with the egg yolk mixture, stirring constantly. Then pour the egg yolk and heavy cream mixture back into the medium saucepan and turn the heat down to low. Continue to stir for 1-2 minutes until slightly thickened. Do not over cook.
- Divide the mixture in half into two large bowls. In one bowl, add the melted white chocolate chips.In the other bowl, add half of the caramel (the remaining half is to drizzle on top when serving). Stir and allow both bowls to cool.
Salted Caramel Mousse and White Chocolate Mousse
- In another large bowl, add the remaining 1 ½ cups heavy cream and whip on low speed until you get stiff peaks.
- Add half of the whipped cream to the bowl with the now completely cooled melted white chocolate custard mixture, one half at a time until fully combined.
- Repeat with the remaining half of the whipped cream and the salted caramel mixture.
Assembling the Cake
- Pour the salted caramel mousse into the spring form pan over the cooled graham cracker crust. Refrigerate for 30 minutes.
- Then gently add the white chocolate mousse on top of the caramel mouse in the spring form pan. Refrigerate for at least four hours or preferably overnight.
- To serve cut into slices and drizzle with some of the remaining salted caramel. Serve while cold.
Emily Burger says
I don’t seem to see what size pan to use. Thank you!
Lauren says
Hi Emily, For the recipe I use a 9-inch springform pan. I've updated the recipe to clarify this as well. Thanks for the question!
Emily Burger says
Thank you!! I can may try it this week! Made a pumpkin mousse cake that just isn’t hittin. Lol! Thanks!
Lauren says
You're welcome!! If you end up making it let me know how it goes! ❤️