If you’re craving something that perfectly balances the cozy flavors of cinnamon and the rich, melty goodness of chocolate chips, this Chocolate Chip Coffee Cake Recipe will quickly become your go-to treat. It’s a tender, moist cake with a buttery streusel topping that adds a delightful crunch and just the right touch of sweetness. Whether you’re serving it for breakfast, brunch, or alongside your afternoon coffee, this cake will fill your kitchen with irresistible aromas and keep everyone coming back for more.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in the final result. From the flour that gives it structure, to the cinnamon that adds warmth, every component contributes to a perfectly textured and flavorful cake.
- All-purpose flour: The base of our cake, providing structure and tenderness.
- Baking powder and baking soda: Leavening agents that ensure the cake rises beautifully.
- Salt: Enhances all the other flavors, balancing sweetness.
- Ground cinnamon: Adds a cozy, warm spice that pairs wonderfully with chocolate.
- Unsalted butter (softened and cold): Butter keeps the cake moist and adds rich flavor, while cold butter in the streusel creates a crumbly topping.
- Granulated sugar and packed brown sugar: Sweetness in the batter and a deeper, molasses flavor in the topping.
- Large eggs: Bind the cake ingredients and help with structure and moisture.
- Vanilla extract: Adds a lovely aroma and enhances flavor depth.
- Sour cream: Keeps the cake tender and moist with a subtle tang.
- Chocolate chips: The star ingredient adding bursts of melty chocolate joy.
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). While it warms up, grease and flour a 9-inch round or square baking pan. This little prep ensures your delicious cake won’t stick and will come out perfectly shaped.
Step 2: Make the Streusel Topping
In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the topping. Add the cold butter pieces and, using a pastry cutter or your fingers, work it in until the mixture looks like coarse crumbs. This streusel will give your cake that irresistible crumbly texture on top.
Step 3: Mix the Dry Cake Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This blend brings those lovely spices and the leavening power together, ensuring every bite is flavorful with a great rise.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mix is light and fluffy—about 3 minutes. This step is key to a tender cake crumb and incorporating air for that perfect lightness.
Step 5: Add Eggs and Vanilla
One at a time, beat in the eggs to the creamed butter and sugar. Then stir in the vanilla extract. This builds the cake’s structure and layers in more flavor.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream—starting and ending with the dry mix. Be careful to mix just until combined to keep the cake tender and moist.
Step 7: Fold in the Chocolate Chips
Gently fold in the chocolate chips, making sure they’re evenly distributed. These pockets of sweetness will melt into little bursts of chocolate in every slice.
Step 8: Assemble Your Coffee Cake
Pour the batter into your prepared pan and spread it out evenly. Then sprinkle the streusel topping generously over the surface — this adds that irresistible crunch and flavor contrast to the soft cake.
Step 9: Bake Until Golden
Bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean or with just a few crumbs. If the top starts browning too quickly, tent the cake loosely with foil for the last 10 minutes to prevent over-browning.
Step 10: Cool and Enjoy
Once baked, let your cake cool in the pan for 10 minutes so it firms up a little. Then transfer it to a wire rack to cool completely before slicing and serving. Whether warm or at room temperature, it’s delicious every time.
How to Serve Chocolate Chip Coffee Cake Recipe
Garnishes
Add a light dusting of powdered sugar right before serving for a touch of elegance and extra sweetness. You could also drizzle a simple vanilla glaze or serve with a dollop of whipped cream to elevate that cozy feeling even more.
Side Dishes
This coffee cake pairs wonderfully with a steaming cup of your favorite coffee or tea, naturally, but it also complements fresh fruit like berries or a scoop of vanilla ice cream for a decadent brunch or dessert option.
Creative Ways to Present
Imagine serving slices on rustic wooden boards or decorative cake stands for a charming touch. You can also cut the cake into bite-sized pieces for a lovely addition to a brunch buffet or afternoon tea spread.
Make Ahead and Storage
Storing Leftovers
Wrap leftover coffee cake tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. For a few extra days of freshness, keep it refrigerated, but bring it to room temperature before serving for the best texture.
Freezing
If you want to save this deliciousness for later, freeze fully cooled cake wrapped well in plastic wrap and then foil. It will keep beautifully for up to two months. Thaw overnight in the fridge, then warm gently before serving.
Reheating
To enjoy the cake warm, reheat slices in the microwave for about 15-20 seconds or place them in a low oven (300°F / 150°C) for 10 minutes. This refreshes the soft crumb and melting chocolate chips for that fresh-baked feeling.
FAQs
Can I use milk instead of sour cream in this Chocolate Chip Coffee Cake Recipe?
While milk can be used in a pinch, sour cream adds moisture and a slight tang that makes the cake tender and flavorful. If substituting, use whole milk and add a teaspoon of lemon juice or vinegar to mimic that tang.
What type of chocolate chips work best?
Semi-sweet chocolate chips are traditional and balance the sweetness nicely, but milk chocolate chips will give a creamier, sweeter bite. You can even mix in dark or white chocolate chips for a fun twist.
Is it possible to make this coffee cake gluten-free?
You can substitute a gluten-free all-purpose flour blend, making sure it includes xanthan gum to maintain structure. The texture might vary slightly, but it will still taste delicious.
Can I double the recipe for a larger crowd?
Absolutely! Just double all ingredients and bake in a larger pan or two pans. Keep an eye on the baking time, as it may vary depending on pan size and actual oven temperatures.
What’s the secret to a crumbly streusel topping?
The key is using cold butter and blending it into the dry topping ingredients until you get coarse crumbs. This contrast in texture is what makes the topping so delightful and satisfying.
Final Thoughts
This Chocolate Chip Coffee Cake Recipe is truly one of those treasured comfort foods that brings smiles to the table and warmth to the heart. Whether for a casual morning treat or a sweet ending to any meal, this cake delivers on flavor and texture every time. I can’t wait for you to try it and make it a delicious part of your recipe collection!
Print
Chocolate Chip Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Chocolate Chip Coffee Cake combines a tender, moist cake with melty chocolate chips and a crunchy cinnamon streusel topping. Perfect for breakfast, brunch, or a cozy afternoon treat with coffee, this easy-to-make cake features a balanced blend of cinnamon and chocolate flavors with a rich texture from sour cream and butter.
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 Oven 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 Streusel Topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add the cold, small pieces of butter. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Mix Dry Cake Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon for the cake base. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 minutes, which helps develop a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation. Then mix in the vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and end with the dry ingredients, mixing each addition until just combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter to distribute them evenly without deflating the mixture.
- Assemble the Cake: Pour the batter into the prepared pan and spread it out evenly with a spatula. Sprinkle the prepared streusel topping evenly over the surface of the batter.
- Bake the Cake: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. To prevent over-browning, tent the cake loosely with foil during the last 10 minutes if the top darkens too quickly.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
- Use softened butter for easier creaming to achieve a light, fluffy texture.
- Make sure sour cream is at room temperature to avoid curdling when mixing.
- Cover the cake with foil if the top browns too fast to prevent burning.
- Chocolate chips can be semi-sweet or milk chocolate depending on your preference.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
