Get ready to experience a dessert that's about to become your new obsession! This Caramel Chocolate Chip Cake is not just another ordinary cake – it's a decadent symphony of rich caramel, melty chocolate chips, and perfectly moist cake that will make your taste buds dance with joy. Imagine cutting into a slice that's swirled with golden caramel, studded with chocolate chips, and so irresistibly delicious that it'll have everyone begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 cup chocolate chips
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, sift together all-purpose flour and a pinch of salt to remove any lumps and ensure even distribution.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in chocolate chips gently using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Drizzle half of the caramel sauce over the top of the batter, creating a swirled pattern using a knife.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15 minutes.
- Once slightly cooled, drizzle the remaining caramel sauce over the top of the cake.
- Allow the cake to cool completely before cutting into squares and serving.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially butter, eggs, and milk, are at room temperature. This helps create a smoother, more evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Caramel Swirl Technique: For the most beautiful caramel swirls, use a knife to create gentle figure-eight motions when drizzling the caramel sauce.
- Check for Doneness: Use the toothpick test – if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Let the cake cool completely before cutting to ensure clean, neat slices and allow flavors to set.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Serve with Flair: For an extra touch, serve with a scoop of vanilla ice cream or a drizzle of additional caramel sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
