Caramel Chocolate Chip Cake

19 hours ago 5

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.

A close-up of a Caramel Chocolate Chip Cake, dripping with rich caramel sauce and sprinkled with chocolate chips. The moist interior is revealed in each slice, dotted generously with chips. It rests invitingly on a cooling rack against a pristine white background.

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!

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!

A loaf of Caramel Chocolate Chip Cake topped with melted chocolate and chips. Slices reveal a moist interior, rich with caramel swirls and chocolate chips throughout. It rests elegantly on a white plate.

JUMP TO RECIPE

The complete printable recipe is available at the bottom of this post (simply click the button above). For a detailed, step-by-step guide with photos and helpful tips, keep reading!

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.

A white bowl filled with flour and a whisk with a wooden handle on top, ready to craft a delicious chocolate chip caramel cake. The finely textured flour is spread evenly, set against a plain, light background.

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.

An electric mixer is blending a creamy mixture in a white bowl, likely preparing a dough or batter for a Chocolate Chip Caramel Cake. The mixture has a light, fluffy texture and pale yellow color, suggesting it's in the early stages of combining ingredients like butter and sugar.

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.

A bowl containing a mixture of sugar and butter with an egg cracked in the center awaits transformation into a delightful chocolate chip caramel cake. The ingredients are ready to be blended together for baking.

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.

A close-up of creamy, beige cake batter with hints of chocolate chip caramel swirling in a white bowl. An electric mixer is blending the batter, creating mesmerizing patterns on the surface.

Gently fold in 1 cup of chocolate chips using a spatula—don’t overwork the batter.

A white bowl brimming with creamy cookie dough is mixed with chocolate chips, reminiscent of a delightful chocolate chip caramel cake. A wooden-handled spatula is partially submerged, showcasing the dough's thick and smooth texture.

Spread the batter evenly into a greased or parchment-lined 9×5-inch loaf pan.

A rectangular loaf pan filled with raw bread dough, speckled with dark chocolate chips and hints of caramel, ready to be baked into a deliciously unique cake. The dough boasts a smooth, creamy texture with visible air pockets. The pan rests invitingly on a white surface.

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.

A freshly baked loaf of golden-brown banana bread with chocolate chips, reminiscent of a chocolate chip caramel cake, sits in a rectangular metal pan on a black wire cooling rack. The bread's cracked surface reveals its moist, textured interior.

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.

A pot containing simmering caramelized brown sauce with creamy butter melting on the side, ideal for drizzling over a Chocolate Chip Caramel Cake. The luscious, glossy texture suggests it might be dulce de leche or caramel cooking in progress.

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,

Close-up of a spatula lifting smooth, melted caramel from a pan, destined for a decadent Chocolate Chip Caramel Cake. The glossy, rich golden-brown hue adorned with bubbles hints at the perfect blend of sweetness and texture as it’s stirred to velvety perfection.

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.

A spoon spreads glossy caramel sauce over a freshly baked chocolate chip caramel cake on a cooling rack. The cake boasts a golden-brown crust, studded with chocolate chips, and is luxuriously topped with thick, rich caramel.

I added extra chocolate chips to mine (because why not?), but that’s totally optional.

A rectangular chocolate chip caramel cake with thick, swirled chocolate frosting, topped with scattered chocolate chips. The cake rests on a wire cooling rack over a marble surface.

And that’s it! A moist, buttery chocolate chip cake with a rich caramel glaze. Perfect for dessert, brunch, or a coffee break.

A loaf of chocolate chip caramel cake is sliced, revealing a rich chocolate glaze and sprinkles of chips on top. Inside, pockets of chocolate chips add to the indulgence, with a spoon placed beside it on a pristine white background.

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

Can I make this cake ahead of time?

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!

What if my caramel glaze is too thin or too thick?

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.

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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.

Let’s Make Caramel Chocolate Chip Cake

Soft and buttery chocolate chip cake drizzled with a rich dulce de leche glaze. A simple yet indulgent dessert!

Prep15 minutes

Cook50 minutes

Total1 hour 5 minutes

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

Toss chocolate chips with a little flour to prevent sinking.
For an extra caramel kick, add a swirl of caramel sauce into the batter before baking.