Cinnamon Chocolate Chip Coffee Cake
This Cinnamon Chocolate Chip Coffee Cake recipe features a moist cake studded with chocolate chips. The chocolate chip batter is topped with a cinnamon crumb topping and an extra large handful of chocolate chips. If you’re a die-hard chocolate lover you could add a second handful of chocolate chips to the cake and no one would be the wiser!
My memory of chocolate chip coffee cake goes way back to the 7th grade. One of my friends moms would make this cake recipe as an after school snack. Which, by the way, is genius. I can’t think of a better pick-me-up snack for a 7th grade girl than this delicious choc chip coffee cake. (7th grade was rough, right!?)
Anyways, this cake has it all; it’s sweet, moist, has a streusel type topping, and features chocolate.
Take a bite and your day will be that much sweeter. 💜
Ingredients for the Cake
Ingredients for the Topping
- Make the batter. Whisk the dry ingredients in a bowl then cream the butter and sugars for 2-3 minutes. Once creamed add the eggs, vanilla, and milk. Pour half of the dry ingredients into the batter and mix. Then add the sour cream, and finish by adding the remaining dry ingredients. Fold in the chocolate chips.
- Spread batter in the pan. The batter will be thick, so you’ll need to use a rubber spatula or off set spatula to ensure the batter is in an even layer.
- Make the topping. To make the cinnamon crumb topping combine the cold cubed butter, cinnamon, flour, and brown sugar. Use a pastry blender to cut the butter into the mixture. The topping will appear like coarse sand.
- Sprinkle the topping over the batter. Evenly distribute the topping over the batter so that the cake is fully covered.
- Top with chocolate chips. Lots of chocolate chips. In the recipe card I wrote 1/2 cup of chocolate chips, but lets be honest… the more the better. So feel free to add another handful of chocolate chips to the top.
- Bake. The cake will bake in a 350°F oven for 35-40 minutes. You can test for doneness by inserting a toothpick into the center of the cake. The cake is finished baking when a toothpick comes out clean or if there are a few moist crumbs on the toothpick but no wet batter.
- Cool. Remove the cake from the oven and let cool for a few minutes. This cake is delicious when served warm but super tasty at room temperature and even chilled. So basically eat it whenever because it’s good no matter what!
FAQ about chocolate chip coffee cake
What can I use in place of the sour cream? This coffee cake uses sour cream in the batter, but if you don’t have it or perhaps you’d rather use something else in its’ place, plain greek yogurt is a great substitute.
How long does this cake last? You can store this cake at room temperature, covered to preserve freshness, for 3 days.
Can I bake it in a smaller pan? This cake is baked in a 13″x9″ inch pan, however, for a much taller coffee cake you can bake this in a 9×9 inch pan if you’d like. Note that if you do bake it in a different size pan the baking time will differ so keep an eye on the cake.
If you like this Chocolate Chip Coffee Cake recipe, check these out:
- Cinnamon Roll Cake – basically a cinnamon roll in cake form. So good!
- Pumpkin chocolate chip coffee
- Lemon Poppy Seed Cake – one of my favorite cakes! I LOVE the freshness of lemon juice (and poppy seeds add a beautiful flare and texture).
- Spice Cake – the most amazing spice cake with delicious warm spices.
- Pumpkin Coffee Cake – another coffee cake recipe that’s perfect for fall (or any time of year).
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Cinnamon Chocolate Chip Coffee Cake
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup brown sugar - packed
- 1/2 cup unsalted butter - at room temperature
- 2 large eggs - at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup milk - or buttermilk
- 3/4 cup sour cream - see notes
- 1 cup semi-sweet chocolate chips
- 4 tablespoons cold butter - cut into cubes
- 1/2 tablespoon ground cinnamon
- 1/2 cup all purpose flour
- 2/3 cup brown sugar - packed
- 1 cup semi-sweet chocolate chips - can use more if you'd like
- Preheat oven to 350°F. Lightly grease a 13×9 inch baking dish. Set aside.
- In a medium size bowl whisk the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle cream the butter and sugars together until light and fluffy, about 2-3 minutes on medium speed.
- Add the eggs, one at a time, beating well after each addition. Mix in vanilla and milk.
- With mixer on low add half of the dry ingredients, then add the sour cream, and finish by adding the remaining dry ingredients. Mix until just combined. Fold in chocolate chips.
- Scoop the batter into the prepared baking dish. Use a spatula to spread the batter into an even layer. Sprinkle the topping over the batter and then top with the additional ½ cup of chocolate chips.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
- Combine butter, cinnamon, flour, and brown sugar in a bowl. Using a pastry cutter or your hands, mix the butter into the mixture until it’s crumbly and resembles coarse sand.
- If you don’t have sour cream, plain greek yogurt is a great substitution.
- You can add more than just 1/2 cup of chocolate chips to the top of the cake. You can be as generous as you’d like!
- I love using Bakers Joy baking spray when making cakes. That’s what I used to grease my pan.