It doesn’t get much better than this Chocolate Chip Caramel Coffee Cake for a delicious brunch recipe. Tender vanilla cake is layered with salted caramel and studded with chocolate chips for the perfect sweet treat for breakfast or dessert!
Chocolate Chip Coffee Cake
Brunch just isn’t complete without a good coffee cake or muffin for a sweet addition to the spread. This Chocolate Chip Coffee Cake joins some of our favorite coffee cake recipes with its layers of salted caramel and dark chocolate chips.
We grew up loving Blueberry Sour Cream Coffee Cake, but my mother never altered from this delicious go-to. I, on the other, hand always love trying new varieties, and this chocolate chip coffee cake and Rhubarb Streusel Coffee Cake are regularly in my rotation.
Salted Caramel Swirled Coffee Cake
As if a chocolate chip coffee cake wouldn’t be good enough, we took this to the next level with layers if rich salted caramel. Caramel is great, but an extra pinch of salt makes for the perfect balance of sweet and salty flavors.
Dark Chocolate Chips
We used dark chocolate chips for this coffee cake to compliment the sweet caramel. Also, dark chocolate is just our favorite. If you don’t have dark chocolate chips on hand, semi-sweet chocolate chips will work good as well.
How to Make Coffee Cake
Gather up your baking ingredients and get started making a vanilla cake.
In a large mixing bowl, add butter and sugar and beat until light and fluffy. Add vanilla extract, eggs and milk and stir together just until well combined.
In a separate large bowl, add flour, chocolate chips, baking powder, baking soda and salt. Stir to combine and then pour the sugar and butter mixture into the dry ingredients bowl. Mix just until combined.
Easy Salted Caramel
To a medium saucepan, add the butter, brown sugar and corn syrup. Bring to a boil and cook on high for 3-5 minutes until the mixture is smooth and thickened. Remove from the heat and stir in the vanilla and salt.
Layering Coffee Cake
Pour half of the cake batter in a greased 9×13 pan. Drizzle half of the caramel over the batter. Top the caramel with the remaining half of the cake batter and finish by pouring the remaining caramel sauce on top. Use a butter knife and drag through the cake and caramel mixture a few times in each direction to swirl the caramel into the cake batter.
Sprinkle chocolate chips on top of the cake and bake at 350F for 45-50 minutes, until the center of the cake is set and a toothpick comes out clean with no batter.
More sweet brunch recipes!
We’ve got more dessert recipes…ahem, I mean sweet brunch recipes for your next breakfast. Let’s be honest, there isn’t much difference between a muffin and a cupcake besides the frosting, or a cake and a coffee cake. But we can call them whatever we want to make it brunch appropriate!
Check out some of these fantastic brunch recipes,
- Caramel Apple Pecan Monkey Bread – For more caramel goodness, these pull apart caramel rolls with tender apples and crunchy pecans are fantastic!
- Banana Coffee Cake – This sour cream banana coffee cake with a decadent streusel is sure to be a crowd pleaser
- Strawberry Rhubarb Turnovers – These flakey turnovers made with frozen puff pastry and a vanilla icing are just so darn good.
- Cranberry Streusel Streusel Muffins – The combination of tangy cranberries with a sweet pecan streusel is amazing
- 1 cup salted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 ⅓ cups milk
- 2 ½ cups all-purpose flour
- 12 ounces dark chocolate chips, divided
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ¾ cup salted butter, at room temperature
- ¾ cup brown sugar
- ¼ cup corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- Preheat oven to 350°F.
- In a large bowl, mix butter and sugar until light and fluffy. Add vanilla extract, eggs and milk and stir together just until well combined.
- In a separate large bowl, add flour, 1 1/3 cups of the chocolate chips, baking powder, baking soda and salt. Stir to combine and then pour the wet ingredients into the dry ingredients bowl. Mix just until combined.
- Add the butter, brown sugar and maple syrup to a medium saucepan. Bring to a boil and cook over medium-high heat for 3-5 minutes until thickened, stirring constantly. Remove from the heat and stir in vanilla and salt.
Layering Coffee Cake
- Spray a 9x13 pan with non-stick cooking spray or grease with butter.
- Pour half of the cake batter in the 9x13 pan. Drizzle half of the caramel over the batter. Top the caramel with the remaining half of the cake batter and finish by pouring the remaining caramel sauce on top.
- Use a butter knife and drag through the cake and caramel mixture a few times in each direction to swirl the caramel into the cake batter.
- Top with the remaining chocolate chips and bake uncovered at 350°F for 45-50 minutes, until the center of the cake is set and a toothpick comes out clean with no batter.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 649Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 122mgSodium: 513mgCarbohydrates: 72gFiber: 3gSugar: 48gProtein: 7g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.