Chocolate Caramel Coffee Cake

Rich and gooey.

Chocolate Caramel Coffee Cake


9 servings

Prep Time


Bake Time

25 to 30 minutes

Rise Time

30 minutes

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  • 1-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup very warm milk (120° to 130°F)
  • 1/4 cup butter, melted
  • 1 egg
  • 1 package (9 ounces) Werther's Original Baking Caramels, divided
  • Topping
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1/4 cup semi-sweet chocolate chips
  • 1 tablespoon milk


  1. Mix flour, undissolved yeast, sugar and salt in a large bowl. Add milk, butter and egg and beat until smooth. Set 10 caramels aside. Unwrap remaining caramels and cut each into 4 pieces. Stir caramel into batter. Pour into greased 8 x 8-inch baking dish.
  2. Combine brown sugar and flour in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks. Sprinkle over coffee cake. Top with chocolate chips. Cover and let rise for 30 minutes.
  3. Bake in preheated 350°F oven for 25 to 30 minutes until browned and done in center. Remove to wire rack to cool. Unwrap and microwave the 10 reserved caramels and 1 tablespoon milk for about 45 seconds, until caramels are melted and smooth. Drizzle over coffee cake and serve immediately.

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