If you have a soft spot for tender, crumbly, and delightfully chocolatey treats, this Chocolate Chip Coffee Cake Recipe is going to feel like a warm hug in cake form. It’s the perfect balance of cinnamon-spiced batter, melty chocolate chips throughout, and a buttery streusel topping that crunches just right. Whether you’re serving it for breakfast, an afternoon pick-me-up, or as a cozy dessert, this cake brings comforting flavors and delightful textures together so simply and satisfyingly.
Ingredients You’ll Need
Getting the best from this Chocolate Chip Coffee Cake Recipe starts with straightforward, pantry-friendly ingredients that work beautifully to create a moist, flavorful cake and a crumbly topping. Each component plays a vital role—from the tangy sour cream adding moisture to the cinnamon and chocolate chips infusing warmth and sweetness.
- 2 cups all-purpose flour: Provides the structure and soft crumb for the cake.
- 1 teaspoon baking powder: Leavens the cake for a light texture.
- 1/2 teaspoon baking soda: Works in tandem with sour cream for tenderness.
- 1/2 teaspoon salt: Enhances all the sweet and spicy flavors.
- 1 teaspoon ground cinnamon: Adds that classic coffee cake warmth.
- 1/2 cup unsalted butter, softened: Brings richness and helps create a tender crumb.
- 1 cup granulated sugar: Sweetens the batter perfectly without overpowering.
- 2 large eggs: Bind ingredients and add moisture and lift.
- 1 teaspoon vanilla extract: Deepens the flavor complexity.
- 1 cup sour cream: Provides tang and moisture, keeping the cake luscious.
- 1 cup chocolate chips (semi-sweet or milk chocolate): Bursts of melty chocolate throughout the cake.
- For the streusel topping: 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/4 cup cold unsalted butter cut into small pieces – together they make the irresistibly crumbly and buttery topping.
How to Make Chocolate Chip Coffee Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan so your cake releases easily after baking. This simple step sets you up for success, ensuring the final texture is perfect and your beautiful cake stays intact.
Step 2: Create the Streusel Topping
Mix the flour, brown sugar, cinnamon, and salt in a small bowl. Then, using a pastry cutter or your fingertips, work the cold butter into the dry ingredients until you get coarse crumbs. This streusel topping will create a delightful crunchy layer on top, giving the cake its signature coffee cake appeal.
Step 3: Combine the Dry Ingredients for the Cake
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This mixture brings together all the flavors and the leavening agents that help your cake rise beautifully.
Step 4: Beat the Butter and Sugar
Using a mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy, about three minutes. This creates air pockets that contribute to the cake’s tender crumb — it’s an important step that makes all the difference.
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. This will enhance the cake’s aroma and depth of flavor.
Step 6: Alternate Adding Dry Ingredients and Sour Cream
Gradually mix the dry flour mixture into the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix just until everything is combined to avoid a dense texture. The sour cream keeps the cake moist and tender with a slight tang.
Step 7: Fold in the Chocolate Chips
Gently fold in the chocolate chips, ensuring even distribution so every bite gets a decadent chocolate surprise without sinking to the bottom.
Step 8: Assemble and Bake
Pour the batter into your prepared pan, spreading it evenly. Sprinkle the streusel topping generously over the surface. Bake for 35 to 40 minutes. Keep an eye out: if the top gets too dark before the cake is done, loosely cover with foil for the last 10 minutes. To check doneness, a toothpick should come out clean or with only a few moist crumbs.
Step 9: Cool Before Serving
Allow the cake to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely so the structure sets without becoming soggy. Now it’s almost time to indulge in your warm, chocolaty masterpiece.
How to Serve Chocolate Chip Coffee Cake Recipe
Garnishes
A sprinkle of powdered sugar dusted over the top adds a pretty finish, while a drizzle of melted chocolate or a light smear of butter enhances the indulgent experience. Fresh berries or a dollop of whipped cream can also add a lovely contrast.
Side Dishes
This coffee cake pairs beautifully with a hot cup of coffee or tea, naturally. For a heartier brunch spread, serve alongside fresh fruit salad or yogurt for balanced textures and flavors that brighten the plate.
Creative Ways to Present
Try cutting the cake into small squares and serving it buffet-style for gatherings or brunch parties. Layer cubes of coffee cake with whipped cream and berries in dessert glasses to transform it into a quick, elegant parfait.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 2 days, or refrigerated for up to 5 days. Bringing it back to room temperature before serving helps revive the flavors.
Freezing
You can freeze slices of this coffee cake for up to 3 months. Wrap each slice individually in plastic wrap and then place them in a freezer-safe bag. Thaw overnight in the refrigerator for best results.
Reheating
Warm slices gently in the microwave for about 15 to 20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. Reheating softens the chocolate chips and refreshes the streusel topping’s delightful crunch.
FAQs
Can I use different types of chocolate chips in the Chocolate Chip Coffee Cake Recipe?
Absolutely! Semi-sweet is classic, but milk chocolate or even white chocolate chips work wonderfully. For a fun twist, try a mix or add chopped nuts along with the chips.
Is it okay to substitute sour cream with yogurt in the recipe?
Yes, plain Greek yogurt is a great substitute and will provide a similar tang and moisture. Just make sure it’s unsweetened and full-fat for the best texture.
Can I make this cake gluten-free?
With some tweaks, yes. Use a gluten-free all-purpose flour blend that includes xanthan gum. You might notice a slight texture difference, but the cake should still be delicious.
How do I prevent the streusel topping from sinking into the cake?
Make sure the streusel topping is well-made with cold butter and applied evenly on the batter’s surface right before baking. Avoid mixing it into the batter, which can cause it to sink.
What’s the best pan to use for this coffee cake?
A 9-inch round or square baking pan works perfectly. Non-stick or well-greased metal pans give the best rise and texture. Glass pans can also be used but may require slightly longer baking times.
Final Thoughts
There’s something truly special about this Chocolate Chip Coffee Cake Recipe that makes it impossible not to smile with each bite. It’s easy to make, wonderfully comforting, and the perfect treat to share with loved ones any time of day. I hope you’ll give it a try soon and enjoy every delicious moment!
Print
Chocolate Chip Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Chip Coffee Cake is a moist, tender cake topped with a buttery cinnamon streusel, perfect for breakfast or an afternoon treat. Featuring a rich combination of sour cream and chocolate chips, it’s a delightful blend of flavors and textures that pairs wonderfully with your morning coffee or tea.
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 chocolate chips (semi-sweet or milk chocolate)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cut into small pieces
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent sticking.
- Make the streusel topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture forms coarse crumbs. Set aside.
- Mix dry cake ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together for about 3 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients in batches, alternating with the sour cream. Start and end with the dry ingredients, mixing gently after each addition until just combined.
- Fold in chocolate chips: Gently fold the chocolate chips into the batter ensuring they are evenly distributed.
- Pour batter and add topping: Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top darkens too quickly, cover it loosely with aluminum foil for the last 10 minutes.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Slice and serve warm or at room temperature. Enjoy with your favorite coffee or tea.
Notes
- You can substitute the sour cream with Greek yogurt for a slightly tangier flavor and added protein.
- Ensure the butter for the streusel topping is cold to create a crumbly texture.
- Chocolate chips can be swapped for nuts like chopped pecans or walnuts for added crunch.
- For a more intense cinnamon flavor, sprinkle an additional pinch on top before baking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
