Why You’ll Love This Recipe

Chocolate Chip Coffee Cake is the ultimate dessert or breakfast treat, combining the richness of chocolate with the soft, buttery texture of a classic coffee cake. The cake is tender and moist, with layers of sweet chocolate chips that melt perfectly into the batter, creating pockets of gooey chocolate in every bite. Topped with a cinnamon-sugar crumb topping, this cake is perfect for coffee lovers and dessert enthusiasts alike. Whether you’re serving it for brunch, as an afternoon snack, or at a special gathering, this coffee cake is sure to impress!

Ingredients

For the cake:

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup sour cream

  • 1 cup semi-sweet chocolate chips (or milk chocolate if preferred)

For the crumb topping:

  • 1/2 cup all-purpose flour

  • 1/2 cup packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup unsalted butter, cold and cubed

  • 1/2 cup chocolate chips (optional, for extra chocolatey crunch)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or a round cake pan.

  2. Make the crumb topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chocolate chips if using. Set aside.

  3. Prepare the cake batter: In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

  4. Mix the wet ingredients: In another large bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.

  5. Combine the dry and wet ingredients: Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in 1 cup of chocolate chips, being careful not to overmix.

  6. Assemble the cake: Pour the cake batter into the prepared baking pan and spread it out evenly. Sprinkle the crumb topping over the top of the batter, covering it completely.

  7. Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The crumb topping should be golden brown.

  8. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. You can also drizzle with a glaze or powdered sugar for added sweetness.

Servings and timing

  • Servings: 9-12

  • Prep time: 15 minutes

  • Cook time: 35-40 minutes

  • Total time: 50-55 minutes (plus cooling time)

Variations

  • Nuts in the topping: Add 1/4 cup of chopped nuts (walnuts or pecans) to the crumb topping for added texture and flavor.

  • Different chips: Swap out the chocolate chips for white chocolate, peanut butter chips, or even toffee bits for a unique flavor.

  • Berry twist: Add a layer of fresh berries (blueberries, raspberries, or strawberries) to the batter for a fruity variation.

  • Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Be sure to use a reliable baking powder that is also gluten-free.

Storage

  • Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to 5 days.

  • Freezing: Freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use plain yogurt instead of sour cream?

Yes, you can substitute plain yogurt for sour cream in this recipe. It will still give the cake a rich and moist texture.

Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day as the flavors have time to meld. You can make it the day before and store it in an airtight container at room temperature.

Can I make this cake in a different-sized pan?

Yes, you can use a different-sized pan, but you may need to adjust the baking time. A larger pan (like a 9×13-inch pan) will make the cake thinner, so reduce the baking time slightly. Conversely, a smaller pan will make the cake thicker and may require additional baking time.

Can I make this cake without chocolate chips?

Of course! You can omit the chocolate chips entirely or replace them with other mix-ins like dried fruit, chopped nuts, or cinnamon sugar for a different flavor.

Can I serve this cake with frosting?

While this cake is delicious on its own, you can add a glaze or frosting if you’d like. A simple cream cheese frosting or powdered sugar glaze would complement the flavors perfectly.

Conclusion

Chocolate Chip Coffee Cake is the perfect combination of fluffy cake, sweet chocolate, and a buttery, cinnamon crumb topping. It’s easy to make, customizable, and perfect for any occasion—from a weekend breakfast treat to a dessert for family gatherings. With its soft, moist texture and delicious layers of flavor, it’s sure to be a crowd-pleaser every time. Enjoy it with a cup of coffee or tea for the perfect cozy snack!

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Chocolate Chip Coffee Cake

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 50-55 minutes (plus cooling time)
  • Yield: 9-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Chocolate Chip Coffee Cake is a moist and fluffy cake with layers of sweet chocolate chips and a buttery, cinnamon-sugar crumb topping. It’s the ultimate breakfast treat or dessert, combining the richness of chocolate with the comforting texture of coffee cake.

Ingredients

  • For the cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate chips (or milk chocolate if preferred)
  • For the crumb topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 cup chocolate chips (optional, for extra chocolatey crunch)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or a round cake pan.
  2. Make the crumb topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chocolate chips if using. Set aside.
  3. Prepare the cake batter: In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. Mix the wet ingredients: In another large bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
  5. Combine the dry and wet ingredients: Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in 1 cup of chocolate chips, being careful not to overmix.
  6. Assemble the cake: Pour the cake batter into the prepared baking pan and spread it out evenly. Sprinkle the crumb topping over the top of the batter, covering it completely.
  7. Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The crumb topping should be golden brown.
  8. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. Optionally drizzle with a glaze or dust with powdered sugar.

Notes

Adding nuts: For extra crunch and flavor, add 1/4 cup of chopped nuts (walnuts or pecans) to the crumb topping.Different chips: Swap the chocolate chips for white chocolate, peanut butter chips, or even toffee bits for a unique flavor.Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days.Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, and freeze it for up to 3 months. Thaw at room temperature before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 26g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

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