Go Back
–+ servings

Chocolate Chip Coffee Cake

No ratings yet
Elien Lewis
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.
Print Pin
A close-up of a square piece of chocolate chip coffee cake with a crumbly topping and chocolate chips, resting on a cooling rack. The cake appears moist with layered textures and a light glaze drizzle on top. Other pieces are blurred in the background.
Prep Time 20 minutes
Cook Time 50 minutes
Servings 16

Equipment

  • 8x8 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
Keyword chocolate chip, Coffee cake, Streusel
Tried this recipe?Let us know how it was!