Easy Gooey Chocolate Chip Caramel Cake

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A simple chocolate pound cake, loaded with chocolate chips and a tunnel of caramel running through it.

This is a simple chocolate pound cake from one of my favorite old school cookbooks, Southern Living’s 1971 Cakes Homemaker’s Cookbook. I simply added a cup of chocolate chips and a layer of luscious, thick caramel sauce in the middle.

Easy Gooey Chocolate Caramel Cake

SINFULLY EASY CHOCOLATE CARAMEL CAKE

This chocolate caramel cake is sin in a bundt (or tube pan).  A chocolate, chocolate chip pound cake with literally a tunnel of caramel in the middle. There’s no turning back from this indulgent, gooey chocolate temptation. This is completely SINsational.

In fact, it’s so SINsational I can’t recommend you bring this to a church picnic or gathering. This would lead your church brothers and sisters straight into temptation on church grounds.

As well as being sinfully delicious, this sin-a-bundt is so easy to make and contains simple ingredients, you probably have at home (ok, maybe not the caramel sauce). You can whip this ooey gooey chocolate caramel cake up in no time.

Gooey Chocolate Caramel Cake

CHOCOLATE CAKE WITH CARAMEL RECIPE

Chocolate pound cake with caramel ingredients

  • Butter 
  • Shortening
  • Sugar
  • Eggs
  • Vanilla Extract
  • All Purpose Flour
  • Baking Powder
  • Salt
  • Cocoa 
  • Milk
  • Chocolate Chips
  • Caramel Sauce 

Ingredients for caramel glaze recipe

  • Powdered Sugar
  • Milk
  • Caramel Sauce
Chocolate Caramel Pound Cake

Instructions for the best chocolate caramel cake recipe

  • Cream butter and shortening and add sugar.
  • Add eggs and vanilla.
  • Combine dry ingredients and add alternately with milk to creamed mixture.
  • Fold in chocolate chips
  • Add ½ the batter to a bundt pan or tube pan
  • Dollop 8 rounded teaspoonfuls of caramel sauce over batter and swirl with knife or wooden skewer.
  • Top with the remainder of batter.
  • Bake at 325° for 1 hour and 10 to 20 minutes.
  • Cool for 10 to 12 minutes
  • Remove from pan and let the cake cool fully.
  • Glaze with caramel glaze

Easy caramel glaze instructions

  • Add powdered sugar to remainder of caramel sauce.
  • Add milk and mix well.
  • Spoon or pour on cake.
Easy Chocolate Caramel Cake

THE BEST CARAMEL SAUCE FOR CHOCOLATE CARAMEL CAKE

It’s important to use a thick caramel sauce or dip for this recipe. Using a thin sauce will cause the caramel sauce to cook into the batter and you want taste the caramel. Using a thick sauce will produce that luscious caramel tunnel running throughout your cake.

I used Marzetti Caramel Dip. There are other thick sauces, like Smucker’s Caramel Flavored Topping, that will work well.

You can also make your own caramel sauce with a can of condensed milk and a crockpot. This is a simple recipe that I have used many times.

HOW TO MAKE CROCKPOT CARAMEL

Any size crockpot will do.

  • Place a can of condensed milk in the crockpot.
  • Fill the crockpot with water until it covers the can.
  • Put the temperature on low and cook for 8 – 10 hours.  10 hours if you like dark caramel.
  • When done let caramel sit in the water until cool.  
  • If you remove immediately when done cooking, do so with tongs.  It will be hot.
  • Let it cool completely before using in recipe.
Luscious Chocolate Caramel Cake

FINAL THOUGHTS ON THIS CHOCOLATE CARAMEL CAKE

Truly a SINsation, indulgent, luscious cake that will have mouths watering. It’s a simple cake, made with simple ingredients that’s sure to dazzle at dinner parties and delight the family for after dinner dessert.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

Easy Gooey Chocolate Chip Caramel Cake
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Easy Gooey Chocolate Caramel Cake

Simple chocolate pound cake with a tunnel of caramel running through it.
Course Dessert
Cuisine American
Keyword chocolate caramel, chocolate with caramel, caramel glaze
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings 18 slices
Calories 520kcal
Cost $7

Equipment

  • Bundt or Tube Pan
  • Stand or Hand Mixer
  • Long Spatula

Ingredients

Chocolate Pound Cake With Caramel

  • 1 cup Butter room temperature
  • ½ cup Shortening
  • 3 cups Sugar
  • 5 Eggs
  • 1 tsp Vanilla Extract
  • 3 cups All Purpose Flour
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 4 TBSP Cocoa heaping tablespoons if desired
  • 1 cup Milk
  • 1 cup Chocolate Chips
  • cup Caramel Sauce use 2/3's cup for the cake and ⅕ cup for the caramel glaze.

Caramel Glaze

  • ½ to 1 cup Powdered Sugar
  • ½ to 1 TBSP Milk
  • cup Caramel Sauce

Instructions

Chocolate Pound Cake With Caramel

  • Cream butter and shortening
  • Add sugar and mix until mixture is not gritty.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla
  • Combine dry ingredients and add alternately with milk to creamed mixture.
  • Fold in chocolate chips
  • Add ½ the batter to a bundt pan (see notes below if you use a bundt pan) or tube pan
  • Dollop 8 rounded teaspoonfuls of caramel sauce over batter and swirl with knife or wooden skewer.
  • Top with the remainder of batter.
  • Bake at 325° for 1 hour and 10 to 20 minutes.
  • Cool for 10 to 12 minutes
  • Remove from pan and let the cake cool fully.
  • Glaze with caramel glaze

Caramel Glaze

  • Add ½ to 1 cup of powdered sugar (depending on how thick or sweet you like it) to remainder of caramel sauce, ⅓ cup.
  • Add ½ to 1 Tablespoon of milk (depends on how thick you like it).
  • You will probably need to test this for sweetness and thickness.
  • Spoon or pour on cake.

Notes

If you use a bundt pan fill it about 2/3’s full of batter.  There will be extra batter.  You can use this batter to make 4 to 5 cupcakes.  
Make sure you use a thick caramel sauce.  I used Marzetti’s Caramel dip.

Nutrition

Calories: 520kcal

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