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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.

Chocolate Chip Coffee Cake

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Course Cakes, Dessert
Cuisine American
Servings 16
Calories 299 kcal

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
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