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A close-up of a decadent chocolate chip caramel cake studded with chocolate chips. The cake is topped with a glossy chocolate drizzle and extra chips, set on a black wire cooling rack.
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5 from 1 vote

Caramel Chocolate Chip Cake

Soft and buttery chocolate chip cake drizzled with a rich dulce de leche glaze. A simple yet indulgent dessert!
Course Dessert
Cuisine American, Baking
Keyword chocolate caramel cake, Chocolate Chip Cake, loaf cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 369
Author Erren Hart

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!

Video

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

Calories: 369 | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 169mg | Potassium: 117mg | Fiber: 1g | Sugar: 32g | Vitamin A: 568IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 1mg