Chocolate Chip Cake with Caramel Drip
This Chocolate Chip Cake with Caramel Drip combines fluffy vanilla sponge filled with chocolate chips, layered with smooth buttercream frosting, and topped with a rich, golden caramel drip. It’s perfect for birthdays, celebrations, or any special occasion where a “showstopper” dessert is needed.
Ingredients
For the Chocolate Chip Cake:
- 250g (2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 175g (3/4 cup) unsalted butter, room temperature
- 200g (1 cup) granulated sugar
- 100g (1/2 cup) light brown sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 240ml (1 cup) buttermilk
- 150g (3/4 cup) chocolate chips (coated lightly with flour to prevent sinking)
For the Buttercream Frosting:
- 300g (1 1/4 cups) unsalted butter, room temperature
- 500g (4 cups) powdered sugar, sifted
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
- A pinch of salt
For the Caramel Drip:
- 200g (1 cup) granulated sugar
- 90g (6 tbsp) unsalted butter, cubed
- 120ml (1/2 cup) heavy cream
- A pinch of salt
Instructions
For the Cake:
- Preheat the oven to 180°C (350°F). Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and both sugars until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk (begin and end with flour). Mix until just combined.
- Fold in the chocolate chips coated in flour to avoid sinking.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the Buttercream:
- In a large bowl, beat the butter until smooth and creamy (about 3 minutes).
- Gradually add sifted powdered sugar, beating on low to avoid mess.
- Add heavy cream, vanilla extract, and salt, and beat until light and fluffy. Adjust consistency with more cream if needed.
For the Caramel Drip:
- Heat sugar in a saucepan over medium heat, stirring constantly until it melts into a golden-brown liquid.
- Carefully stir in the butter (it will bubble). Once melted, slowly pour in the cream, stirring continuously.
- Add a pinch of salt, remove from heat, and let it cool to room temperature (thicker consistency for dripping).
Assembly:
- Place one cake layer on a serving stand. Spread an even layer of buttercream.
- Repeat with the remaining layers. Coat the entire cake with a thin crumb coat of buttercream, chill for 30 minutes.
- Apply a smooth final coat of buttercream. Use a spoon or piping bag to carefully drip caramel down the edges of the cake.
- Decorate the top with swirls of buttercream, extra chocolate chips, and a caramel drizzle. Chill until set.