If you crave the cozy pairing of buttery cake, melty chocolate chips, and a crisp cinnamon streusel, this chocolate chip coffee cake will quickly become a favorite. It’s ideal for breakfast, brunch, or dessert and offers that comforting bakery-style texture at home.
Called a chocolate chip crumb cake or simply a streusel-topped chocolate chip cake, this version is moist, tender, and loaded with chocolate in every bite.
Why You’ll Love This Recipe
- Soft, fluffy cake studded with mini chocolate chips
- Buttery cinnamon crumb topping for crunch and warmth
- Simple to make with common pantry ingredients
- Great for brunch, holidays, or an everyday treat
- Freezer-friendly and convenient for meal prep
This cake tastes like a happy marriage of a chocolate chip cookie and a classic coffee cake: rich, comforting, and effortless to prepare.
What Is Chocolate Chip Coffee Cake?
This cake is typically served unfrosted and finished with a sweet streusel made from butter, brown sugar, flour, cinnamon, and a pinch of salt. Mini chocolate chips folded into the batter give each bite a melt-in-your-mouth chocolate boost, blending the best parts of a crumb cake and a chocolate chip cake.
Pro tip: Use mini chocolate chips so chocolate is evenly distributed through every slice.
Ingredients You’ll Need
Note: Exact amounts and the printable recipe card are included in the recipe section below.
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Key components that make this cake delicious:
- All-purpose flour, baking powder, and salt – for a tender crumb
- Butter – adds richness to both cake and topping
- Granulated sugar and vanilla – for balanced sweetness and flavor
- Eggs – provide structure
- Sour cream (or plain Greek yogurt) and milk – keep the cake moist
- Mini chocolate chips – ensure chocolate in every bite
- Brown sugar and cinnamon – give the streusel its warm, caramel flavor
How to Make Chocolate Chip Crumb Cake
Step 1: Make the crumb topping
- Combine flour, brown sugar, cinnamon, a pinch of salt, and melted butter in a small bowl. Mix with a fork or rub between your fingers until crumbly. Chill until ready to use.
Step 2: Prepare the cake batter
- Whisk the flour, baking powder, and salt together and set aside.
- Cream room-temperature butter and granulated sugar with an electric mixer until light and fluffy.
- Add the eggs and vanilla, mixing until combined.
- Mix in the sour cream and milk, scraping the bowl as needed.
- Add the dry ingredients and mix on low until nearly combined, then fold in the mini chocolate chips.
Step 3: Assemble
- Spread the batter evenly into a prepared 9×9-inch pan. Sprinkle the chilled crumb topping over the batter, then scatter 3 tablespoons of extra mini chocolate chips on top.
Step 4: Bake
- Bake at 350°F for 40–45 minutes, until the cake springs back in the center and does not jiggle. A toothpick test can be tricky because the crumb topping may rub off; instead, press gently in the center to check firmness. Be careful—chocolate chips retain heat.
The finished cake is tender and moist with a crunchy, buttery streusel that mimics a bakery-style chocolate chip crumb cake.
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Serving and Storing
- To serve: Cool the cake completely, dust with powdered sugar, then slice.
- To store: Cover the pan tightly with foil or plastic wrap, or transfer slices to an airtight container. Keep at room temperature for up to 3 days. Reheat individual slices in the microwave for 10–15 seconds if desired.
- To freeze: Wrap individual slices tightly in plastic wrap, place in a freezer-safe bag, and freeze up to 3 months. Thaw at room temperature before serving for best texture.
Recipe Notes
Tips for the Best Chocolate Chip Coffee Cake
- Use mini chocolate chips so they distribute evenly through the batter.
- Avoid overmixing once you add the flour to keep the cake tender.
- Allow the cake to cool before slicing so the crumb topping stays intact.
- Dust with powdered sugar for a finished, bakery-style look.
- No sour cream? Swap sour cream and milk for 1 cup of buttermilk or use plain Greek yogurt.
Chocolate Chip Coffee Cake Recipe
Ingredients
For the Cake
- 2 cups all-purpose flour (250 g), stir, spoon & level
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup (180 g) sour cream, room temperature
- ¼ cup (59 ml) milk, room temperature
- 1 cup (170 g) mini semi-sweet chocolate chips
For the Crumb Topping
- ¾ cup (94 g) all-purpose flour
- ½ cup (100 g) light brown sugar, gently packed
- 1 tsp ground cinnamon
- pinch salt
- 4 Tbsp unsalted butter, melted
Extra Toppings
- 3 Tbsp mini semi-sweet chocolate chips
- powdered sugar, for dusting
Equipment
- Mixing bowls and measuring tools
- Electric hand mixer or stand mixer
- Silicone spatula
- 9-inch square baking dish
Instructions
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Preheat the oven to 350°F. Grease a 9×9-inch pan and set aside.
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Crumb topping: In a small bowl, combine the flour, brown sugar, cinnamon, salt, and melted butter. Stir until crumbly and refrigerate until needed.
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Cake: Whisk together the flour, baking powder, and salt in a bowl and set aside.
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Cream the butter and sugar until light. Add eggs and vanilla, then mix in sour cream and milk, scraping the bowl as needed.
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Fold the dry ingredients into the wet mixture until almost combined, then fold in the mini chocolate chips.
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Assemble: Spread batter into the prepared pan, sprinkle the crumb topping evenly, and top with extra mini chocolate chips.
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Bake for 40–45 minutes, until the center is set and the cake springs back when touched. Cool completely before dusting with powdered sugar and slicing.
Notes
- To store: Keep the cake covered at room temperature up to 3 days or refrigerate if your kitchen is very warm. Reheat slices briefly in the microwave to refresh.
- To freeze: Wrap slices tightly and freeze up to 3 months; thaw at room temperature before serving.
- Substitutions: Plain Greek yogurt can replace sour cream, or use 1 cup buttermilk in place of the sour cream and milk.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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