You’re going to love this moist and rich Caramel Chocolate Chip Cake—easy to make and perfect for any occasion! Get the recipe now.
Know Before You Scroll
- Cake Flavor: Buttery, rich, and perfectly sweet! A soft vanilla cake with melty chocolate chips, topped with a luscious dulce de leche glaze for that caramel goodness.
- Difficulty: Easy! Basic mixing, folding, and baking—no fancy skills required. Just be sure not to overmix for a tender crumb!
- Top Tip: Toss chocolate chips in a bit of flour before folding them in—this helps prevent sinking!
- Make Ahead: Even better the next day! Make it ahead and let the flavors settle. Store airtight at room temp.
- Time-Saving Tips: Use store-bought dulce de leche instead of making caramel from scratch. Also, use a mixer for faster, fluffier batter!
- Ingredient Swaps & Where to Find Them: No buttermilk? Mix milk with lemon juice! No dulce de leche? Try caramel sauce. Find everything in the baking aisle!
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Caramel Chocolate Chip Cake
Ingredients
For the Cake:
- 1¾ cups all-purpose flour spooned & leveled
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 12 tablespoons unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ¾ cups buttermilk at room temperature
- 1½ teaspoons pure vanilla extract
- 1 cup chocolate chips
For the Icing:
- ½ cup dulce de leche
- 2 teaspoons butter
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 350°F (177°C).
- Generously grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium-high speed for 2 to 3 minutes, until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla extract.
- Gradually add the dry mixture and buttermilk in alternating batches:
- Start with ⅓ of the dry ingredients, mix, then add ½ the buttermilk. Repeat, ending with the dry ingredients.
- Mix until just combined. Do not overmix.
- Gently fold in chocolate chips.
- Spread batter evenly into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Icing:
- In a small saucepan over low heat, combine dulce de leche, butter, vanilla, and a pinch of salt.
- Stir until smooth and pourable, about 2-3 minutes.
- Glaze the Cake:
- Drizzle the warm icing over the cooled cake. Spread evenly if needed.
- Allow the icing to set slightly, then slice and enjoy!
Tips + Notes
- Use Room Temperature Ingredients: Butter, eggs, and buttermilk should all be at room temperature for a smooth, evenly mixed batter. Cold ingredients can cause curdling!
- Don’t Overmix the Batter: Once you add the flour, mix just until combined—overmixing develops gluten and can make the cake dense instead of tender.
- Let The Cake Cool Some Before Glazing: If the cake is too hot, the dulce de leche glaze will slide right off instead of setting beautifully.
- For A Thinner Glaze: Add a little cream to thin it out.
Step-by-Step Recipe Guide
Check out the step-by-step photos just below the recipe card to guide you every step of the way!Detailed Instructions⬇️
Nutrition Information:
Did you make this?
Why We Love This Recipe
The smell of chocolate and caramel wafting through the kitchen—yes, it’s as heavenly as it sounds. I made this Caramel Chocolate Chip Cake for my family last weekend, and let me just say, it was a HIT. Gooey caramel, melty chocolate chips, and the softest, fluffiest cake ever. Watching everyone go back for seconds (and thirds) was pure joy. This one is definitely going into the “bake again ASAP” file!
Step By Step Instructions
Start by whisking together 1¾ cups of all-purpose flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt. This ensures the leavening is evenly distributed so your cake rises properly. Set that aside.
In a separate bowl, beat 12 tablespoons of softened butter with 1 cup of granulated sugar until light and fluffy—this takes about 2 to 3 minutes. Creaming incorporates air, giving the cake a soft texture.
Now, add two eggs, one at a time, mixing well between each addition. This helps create a smooth batter. Then, add 1½ teaspoons of vanilla extract for extra warmth and depth of flavor.
Next, add the dry ingredients in three parts, alternating with ¾ cup of buttermilk in two parts. This method keeps the batter balanced and prevents overmixing. Overmixed batter = dense cake, so mix until just combined. When in doubt, do this part by hand.
Gently fold in 1 cup of chocolate chips using a spatula—don’t overwork the batter.
Spread the batter evenly into a greased or parchment-lined 9×5-inch loaf pan.
Bake this little beauty at 350°F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden and slightly domed. A few cracks are totally normal.
While the cake cools, it’s time to prepare that amazing caramel topping! For the glaze, warm ½ cup of dulce de leche with 2 teaspoons of butter, 1 teaspoon of vanilla extract, and a pinch of salt over low heat.
Stir until smooth and your desired thickness, depending on whether you want to pour it on as a glaze (like I did with my Pumpkin Bundt Cake) or a thicker frosting consistency.
The mixture will thicken as it cools. The warmer it is, the thinner it will be, so it’s easy to adapt. You can also add a little cream to thin it out even more,
Add the caramel mixture generously over the cooled cake, letting it naturally cascade down the sides. If you prefer a thicker glaze, let it cool slightly before pouring.
I added extra chocolate chips to mine (because why not?), but that’s totally optional.
And that’s it! A moist, buttery chocolate chip cake with a rich caramel glaze. Perfect for dessert, brunch, or a coffee break.
Erren’s Top Tips
- Measure Your Flour the Right Way: Spoon & level your flour instead of scooping directly from the bag—this prevents packing and keeps the cake light and fluffy.
- Use Room Temperature Ingredients: Butter, eggs, and buttermilk should all be at room temperature for a smooth, evenly mixed batter. Cold ingredients can cause curdling!
- Don’t Overmix the Batter: Once you add the flour, mix just until combined—overmixing develops gluten and can make the cake dense instead of tender.
- Prevent Chocolate Chips from Sinking: Depending on your ingredients, your batter might turn out a little thinner than mine—and that’s totally okay! Try tossing your chocolate chips in a tablespoon of flour before folding them in. This little trick helps keep them floating in the batter instead of sinking to the bottom.
- Test for Doneness Correctly: Insert a toothpick in the center of the cake—if it comes out clean or with a few moist crumbs, it’s done. If it has wet batter, bake for a few more minutes.
- Let The Cake Cool Some Before Glazing: If the cake is too hot, the dulce de leche glaze will slide right off instead of setting beautifully.
- For A Thinner Glaze: Add a little cream to thin it out.
- Speed Up Cooling with a Wire Rack: After baking, let the cake rest in the pan for 10 minutes, then transfer it to a wire rack—this prevents sogginess and allows even cooling.
Storage & Freezing Instructions ❄
Store: Keep your Caramel Chocolate Chip Cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Freeze: Slice and wrap individually in plastic wrap, then store in a freezer bag for up to 3 months.
FAQs
Absolutely! Bake the cake layers up to 5 days ahead. Cool, wrap in plastic wrap, and store at room temperature. Make the caramel frosting 2 days in advance and refrigerate. For the best flavor, assemble the cake on the day you’re serving. It’s worth the wait!
If your caramel glaze is too thin, heat it on low and simmer until it thickens. If it’s too thick, add a little warm cream or milk and stir until it’s the right pourable texture.
Angie says
Just amazing, all my favourite things in one cake!
Erren's Kitchen says
I know, very indulgent isn’t it? Glad you liked it 🙂
Joe Bartell says
That cake looks yummy, I think I will try and make
Erren says
Hope you like it, Joe
Lorraine Perry says
Looks delish. In the list of ingredients, baking powder is listed but in the directions baking powder and baking soda are stated. How much baking soda is to be used as it is not on the ingredients list?
Erren says
Hi Lorraine, it was a typo. It’s just baking powder. Sorry about that.
Lorraine Perry says
Thanks Erren. I ended up adding 1 tsp baking soda but my caramel sauce did not work out very well but I used it anyway. I will make this again.
Tina Jui | The Worktop says
Wow to that eye-catching caramel drizzle! Wish I could lick that off the plate.
Thalia @ butter and brioche says
All that drizzle is making me drool. Please cut me a slice now!
ladygourmet says
Dear Erren, your cake is stunning, and that caramel drizzle is beautiful. I have to make this soon. xo, Catherine
MyCookingSerects.com Krystallia Giamouridou says
Looks craving… and the caramel drizzle is… wow!