Hey there, friend! If you’re on the hunt for the perfect coffee cake that’s easy to whip up and packed with gooey chocolate goodness, you’re in the right place.
This chocolate chip coffee cake is moist, fluffy, and has just the right amount of sweetness. Whether it’s for a lazy Sunday morning, a quick snack for the kiddos, or even a dessert to impress your guests, this recipe is sure to hit the spot.
I’ve been making this one for years, and let me tell you – it’s a hit with the whole family. The soft cinnamon-sugar topping combined with melty chocolate chips is truly irresistible. Plus, it’s so simple to put together that you don’t need to be a baking pro to nail it. Let’s get started!
What You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup sour cream (or plain Greek yogurt)
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
For the Cinnamon Crumble Topping:
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter, melted
Pro Tips for the Best Chocolate Chip Coffee Cake
- Don’t skip the sour cream! It makes the cake super moist and gives it a light, fluffy texture. Greek yogurt works great as a swap if you don’t have sour cream.
- Toss your chocolate chips in a little flour. This keeps them from sinking to the bottom of the batter.
- Don’t overmix the batter. Once the wet and dry ingredients are combined, stop stirring! Overmixing can make your cake dense.
- Make extra crumble topping. If your family is anything like mine, they’ll be fighting over those sweet cinnamon-sugar crumbs.
- Let it cool before cutting. I know it’s hard to wait, but letting the cake cool helps it firm up so you get clean, perfect slices.
Tools You’ll Need
- Mixing bowls (2-3)
- Electric hand or stand mixer (or a sturdy whisk)
- Measuring cups and spoons
- 9×9-inch baking pan
- Spatula or wooden spoon
Substitutions and Variations
- No sour cream? Use plain Greek yogurt or even buttermilk.
- Want a nutty twist? Add ½ cup of chopped pecans or walnuts to the crumble topping.
- Make it cinnamon-free. If cinnamon isn’t your thing, swap it with a little cocoa powder for a chocolate crumble topping.
- Switch the chips. Use dark chocolate, white chocolate, or even peanut butter chips for a fun variation.
Make-Ahead Tips
- Prep the dry ingredients: Mix the flour, baking powder, baking soda, and salt the night before.
- Assemble the crumble topping: Store it in the fridge in an airtight container until you’re ready to bake.
How to Make Chocolate Chip Coffee Cake
1. Preheat the Oven and Prep the Pan
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
AI Image Prompt:
“Top-down view of a bowl filled with flour, baking powder, baking soda, and salt being whisked together. Ingredients like a whisk, measuring spoons, and flour bags surround the bowl on white marble counters with hints of gold, natural lighting, taken with an iPhone 15 Pro.”
3. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. Fold in the chocolate chips.
5. Pour Batter into the Pan
Pour the batter into the prepared baking pan and spread it out evenly.
6. Add the Crumble Topping
In a small bowl, mix together the brown sugar, cinnamon, flour, and melted butter. Sprinkle this crumble topping evenly over the batter.
7. Bake the Cake
Bake the cake at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Serve
Let the cake cool in the pan for about 15 minutes before slicing and serving. Enjoy it warm or at room temperature with a cup of coffee or milk!
Tips for Leftovers and Storage
- Store leftovers: Keep the cake covered at room temperature for up to 3 days or in the fridge for up to a week.
- Freeze it: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Just thaw and warm in the microwave for a quick treat!
Let’s Bake Together!
I hope you’re as excited as I am to try this chocolate chip coffee cake. It’s truly one of those recipes that makes your house smell amazing and brings everyone running to the kitchen. If you make it, I’d love to hear how it turns out! Leave me a comment below with your thoughts, questions, or any fun variations you try. Happy baking! 🍫🎂
