If you’re craving something incredibly comforting and just a little bit decadent for your morning coffee or afternoon pick-me-up, this Chocolate Chip Coffee Cake might become your new go-to recipe. Imagine a tender, buttery cake with swirls of melty chocolate chips and a sweet, cinnamon-kissed brown sugar crumble—every bite is pure happiness. Whether you serve it for brunch, a family gathering, or simply as an indulgent treat, Chocolate Chip Coffee Cake has that irresistible homemade charm and is fantastically easy to make from scratch.
Ingredients You’ll Need
The magic of Chocolate Chip Coffee Cake is its simple, classic pantry ingredients that come together to make something truly special. Each one plays an important role, from building fluffiness to creating that signature streusel crunch and gooey chocolate pockets. Here’s what you’ll need:
- All-purpose flour: The sturdy base that gives your cake a tender crumb and just the right amount of structure.
- Baking powder: Adds lift so every bite is light and soft.
- Baking soda: Works with the sour cream to help the batter rise and keep it moist.
- Salt: Just a little pinch enhances all the other flavors beautifully.
- Unsalted butter, softened: Infuses richness and creates that melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake and helps achieve a deliciously golden crust.
- Eggs: Bind everything together and add extra moisture and tenderness.
- Sour cream: The secret ingredient—makes the cake ultra-moist and tangy without overpowering sweetness.
- Vanilla extract: Adds a warm, aromatic background note that elevates everything else.
- Mini chocolate chips: Spread evenly through the cake for little pools of chocolate in every bite; mini chips distribute better than full-size.
- Brown sugar, packed: Gives the streusel topping its caramel-like depth and chewy bits.
- Ground cinnamon: Delivers a classic coffee cake warmth and cozy spice.
- Chopped walnuts or pecans (optional): For a nutty crunch—totally up to you if you want a little extra texture.
How to Make Chocolate Chip Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. Giving your pan a light but thorough coating ensures the cake lifts out cleanly, letting every beautiful layer stay intact.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Pre-mixing the dry ingredients guarantees that the leaveners and salt are distributed evenly, setting the stage for a cake that rises perfectly and tastes delicious through every layer.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture turns light and fluffy—it’s worth taking a few minutes for this step. Creaming incorporates air and gives the cake a lovely lift, while the sugar dissolving into the butter ensures a moist crumb.
Step 4: Add Eggs, Sour Cream, and Vanilla
Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until smooth. The sour cream is your secret to a richly flavored, pillowy cake with just the right hint of tang to balance the chocolate and brown sugar layers.
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture, mixing just until combined (don’t over-mix!). A light touch keeps your Chocolate Chip Coffee Cake tender—think of it as folding childhood memories into every spoonful!
Step 6: Add Chocolate Chips
Fold in half of the mini chocolate chips. This little move guarantees chocolatey goodness both throughout the cake and in the swirled streusel topping. Using mini chips ensures you get some chocolate in every bite.
Step 7: Layer the Batter and Streusel
Spread half the batter into the prepared baking dish. In a small bowl, combine the brown sugar, cinnamon, nuts (if you’re using them), and the rest of the mini chocolate chips. Sprinkle half of this mixture evenly over the batter, layering flavors and textures for the best possible bite.
Step 8: Finish Layering and Bake
Gently dollop the remaining batter on top—don’t worry if it’s not perfectly even—and then scatter the rest of your brown sugar-chocolate chip mixture over everything. Bake for 35 to 40 minutes, or until a toothpick comes out clean. Your kitchen will smell incredible, and the top will be crackly and golden from the magic of the streusel.
Step 9: Cool and Slice
Let the cake cool before slicing. This patience pays off as it helps the Chocolate Chip Coffee Cake set and makes for neater, more satisfying slices.
How to Serve Chocolate Chip Coffee Cake
Garnishes
Dress up your Chocolate Chip Coffee Cake with an easy powdered sugar drizzle for that true bakery finish! If you want to go the extra mile, a dollop of whipped cream or a light dusting of cinnamon on top makes each slice insta-worthy and even more irresistible.
Side Dishes
This cake is heaven with a hot cup of coffee or tea, but for a brunch spread, pair it with fresh berries or creamy Greek yogurt for a bright, tangy contrast. It’s also delightful alongside a fruit salad or a glass of cold milk, making it the anchor of any cozy breakfast or casual dessert table.
Creative Ways to Present
Feeling playful? Try serving individual squares in cupcake liners for grab-and-go treats, or layer cubes of coffee cake with berries and vanilla yogurt in a mini trifle glass. For a special gathering, cut the cake into fingers and arrange them artfully on a rustic wooden board with a few extra chocolate chips and some scattered toasted nuts.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Chip Coffee Cake covered at room temperature for up to two days. Simply store the slices in an airtight container or wrap the baking dish well with plastic wrap—this helps the cake stay fresh and moist, just like when you first baked it.
Freezing
This cake freezes wonderfully. Cut cooled Chocolate Chip Coffee Cake into squares, wrap them individually in plastic wrap or foil, then pop them into a freezer bag. They’ll be ready for a quick treat any time for up to two months—just thaw at room temperature when a craving strikes!
Reheating
For the ultimate just-baked experience, warm your slice in the microwave for 10-15 seconds, or place it in a low oven for a few minutes. This brings out the melty chocolate and soft crumb, making leftovers taste freshly made.
FAQs
Can I make Chocolate Chip Coffee Cake without nuts?
Absolutely! The chopped walnuts or pecans are totally optional. If you or anyone you’re serving has a nut allergy, simply leave them out—the cake will still be delicious, with every bite full of chocolate and cinnamon goodness.
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt (preferably full-fat) makes a great substitute for sour cream and keeps the cake moist and tender. It also adds a nice tang, so feel free to swap them one-for-one if that’s what you have on hand.
What if I only have regular chocolate chips?
Regular chocolate chips work fine, though the mini ones disperse more evenly. To mimic the effect, chop up the larger chips a bit before adding them to the batter, so you still get little chocolate pockets in every bite.
How do I know when the coffee cake is done?
You’ll know your Chocolate Chip Coffee Cake is ready when the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking around the 35-minute mark since ovens can vary.
Is it okay to make the cake a day in advance?
Yes! In fact, making it the day before you serve it can let the flavors meld together even more. Just cool the cake completely, cover tightly, and store at room temperature until you’re ready to enjoy.
Final Thoughts
I can’t wait for you to bake this Chocolate Chip Coffee Cake and share it with people you love—or just as a comforting treat all for yourself. It’s simple, feel-good baking at its best, and every slice is like a little celebration of chocolate, cinnamon, and cozy kitchen memories. Enjoy!
Print
Chocolate Chip Coffee Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this delectable Chocolate Chip Coffee Cake. A moist and tender cake with a swirl of cinnamon-sugar and chocolate chips running through it, perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Dry Ingredients:
Wet Ingredients:
Add-Ins:
Topping:
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, beat butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, then mix in sour cream and vanilla until smooth.
- Combine Batter: Gradually add dry ingredients to wet ingredients, then fold in half of the chocolate chips.
- Layer Batter: Spread half of the batter in the dish, top with half of the sugar-nut mixture, repeat layers.
- Bake: Bake for 35-40 minutes until a toothpick comes out clean. Cool before serving.
Notes
- This cake can be made a day ahead and stored covered at room temperature.
- For a bakery-style finish, drizzle with a simple powdered sugar glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 26 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
