Chocolate Chip Coffee Cake
This chocolate chip coffee cake is the perfect excuse to have cake for breakfast! It has a tender, buttery crumb, a layer of cinnamon crumb inside and on top, and melty pockets of chocolate chips in every bite.
You will love this cake
So soft and buttery. The crumb stays moist and really tender thanks to the addition of sour cream, and a tablespoon of oil.
Chocolate in every bite. Melty chocolate chips are swirled through out the batter.
Double-layer streusel. A double layer of cinnamon-sugar swirl in the middle and a crisp topping on top.
I use this same batter for my peach coffee cake too! Or for something a bit different, try my lemon poppy seed coffee cake.
Key ingredients
How to make chocolate chip coffee cake
- Begin with the crumb topping and then pop it in the fridge while you make the rest of the cake, so it can stay cold.
- In a bowl, mix flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter until the mixture forms coarse crumbs.
- Cream together butter, sugar, oil, and vanilla with an electric mixer, then add the eggs one at a time, followed by the sour cream.
- Fold through the dry ingredients and the chocolate chips.
- Spread half the batter into the bottom of a parchment paper-lined cake pan.
- Add on half the crumb topping, then carefully spread on the remaining batter. It can stick a bit and pull up the crumb so it helps to dollop it all over the surface first and then spread it out
- Finish with the last layer of cake crumb, and extra chocolate chips. Bake and finish with a glaze.
TIPS
- Don’t overmix the batter. Once you’ve mixed the wet ingredients, switch to gently folding in the dry ingredients, until just combined.
- Use room temperature ingredients. This helps everything mix evenly for a smooth batter.
- For extra crunch . Add chopped pecans or walnuts to the streusel.
- Let it cool before slicing. It helps the cake set up a bit more for cleaner slices.
Storing
Room temperature: Store in an airtight container for up to 3 days.
Refrigerate: If you want it to last longer, store it in the fridge for up to a week.
Freeze: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
More chocolate recipes
Chocolate Chip Coffee Cake
This chocolate chip coffee cake is the perfect excuse to have cake for breakfast! It has a tender, buttery crumb, a layer of cinnamon crumb inside and on top, and melty pockets of chocolate chips in every bite.
Equipment
- 8×8 inch square baking pan
Ingredients
Crumb
- 130 g soft brown sugar
- 125 g all-purpose flour
- 1 1/2 tsp ground cinnamon
- Pinch salt
- 75 g unsalted butter cold and cubed
Cake
- 190 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 85 g unsalted butter softened
- 1 tbsp oil neutral
- 150 g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla paste or extract
- 120 g sour cream room temperature, or Greek yogurt
- 60 g milk room temperature
- 120 g chocolate chips
Glaze
- 60 g powdered sugar
- 1/2-1 Tbsp milk
- 1/4 tsp vanilla paste or extract
Instructions
- Line an 8×8 square baking pan with parchment paper, leaving an overhang to easily remove the cake once baked. Preheat the oven to 350°F (180°C).
- Make the streusel: Combine flour, brown sugar, granulated sugar, and cinnamon in a bowl. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Chill the streusel in the fridge while you prepare the batter (or up to 30 minutes for firmer chunks).
- Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the wet ingredients: Cream together butter, granulated sugar, oil, and vanilla until light and fluffy, around 3-4 minutes with an electric mixer. Add the eggs one at a time, mixing well after each addition, followed by the sour cream.
- Combine: Gradually fold in the dry ingredients in two additions, alternating with the milk, mixing until just combined. Fold in the chocolate chips.
- Spread half the batter into the prepared pan. Sprinkle half the chilled streusel evenly over the batter.
- Dollop the remaining batter on top and gently spread it to cover the streusel layer. This step can be a little tricky as the batter sticks to the streusel, so dollop it all over first before spreading.
- Sprinkle the remaining streusel evenly over the top and add a few extra chocolate chips if you like. Bake until the cake is golden and a toothpick inserted into the center comes out with just a few moist crumbs, around 50-60 minutes depending on your oven.
- Let the cake cool in the pan for 15 minutes before lifting out and letting it cool completely on a wire rack.
- Make the glaze: Whisk together the powdered sugar and vanilla, then add milk a teaspoon at a time until you reach a pourable but not runny consistency (you’ll likely need around 2 teaspoons total).
- Once the cake has fully cooled, drizzle the glaze over the top.
Notes
How to Store
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: If you want it to last longer, store it in the fridge for up to a week.
- Freeze: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition
Serving: 1sliceCalories: 299kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 127mgPotassium: 81mgFiber: 1gSugar: 26gVitamin A: 338IUVitamin C: 0.1mgCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!
