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.

Why you’ll love this coffee cake
- Perfectly soft and buttery – The tender crumb stays moist and flavorful thanks to the addition of sour cream, and a tablespoon of oil.
- Chocolate in every bite – Melty chocolate chips take this classic coffee cake up a notch.
- Double-layer streusel – A cinnamon-sugar swirl in the middle and a crisp topping on top.
- No mixer required – Just a few bowls and a whisk for easy cleanup!
I use this same batter for my peach coffee cake too!
The best chocolate chips for coffee cake
For the best texture and melt factor, I love using semi-sweet or dark chocolate chips, or chopped dark chocolate. They balance the sweetness of the cake well. If you want extra gooey chocolate, chopped chocolate works best for that. It melts into rich pockets in the the cake.
Step-by-step photos
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.
1. Make the crumb
In a bowl, mix flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter until the mixture forms coarse crumbs.
2. Mix the wet ingredients
Cream together butter, sugar, oil, and vanilla with an electric mixer, then add the eggs one at a time, followed by the sour cream.
3. Add the dry ingredients
Fold through the dry ingredients and the chocolate chips.
4. Add to cake pan
Spread half the batter into the bottom of a parchment paper-lined cake pan. I use an 8×8 inch square pan.
5. Add half the crumb and remaining batter
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.
6. Finish with the remaining crumb.
Finish with the last layer of cake crumb, and extra chocolate chips if you like.
7. Bake
Bake the cake, then finish it off with a vanilla 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. This ensures you don’t activate the gluten in the flour and keeps a more tender cake.
- 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 and makes for cleaner slices.
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.
More chocolate chip recipes
Chocolate Chip Coffee Cake
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
- 100 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
- 113 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
- 160 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).
- 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 while you prepare the batter.
- Cream together butter, sugar, oil, and vanilla until light and fluffy, around 3-4 minutes with an electric mixer. Add eggs one at a time, mixing well after each addition, followed by the sour cream.
- Gradually mix in the dry ingredients along with the milk until just combined, and fold in the chocolate chips
- Spread half the batter into a prepared pan lined with parchment paper. 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.
- Sprinkle the remaining streusel evenly over the top of the batter and add on a few extra chocolate chips if you like. Bake until the cake is golden and a toothpick inserted into the center comes out clean, around 50-60 minutes depending on your oven.
- Let the cake cool in the pan for 15 minutes before removing and letting it cool completely on a wire rack
- While the cake cools, make the vanilla glaze by whisking together powdered sugar, vanilla extract, and enough milk to achieve a pourable consistency.
- Once the cake has cooled, drizzle the vanilla 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.