Description
Chocolate Chip Coffee Cake is a decadent and moist cake that’s perfect for breakfast, brunch, or dessert. With a rich batter filled with chocolate chips and a buttery cinnamon streusel topping, this coffee cake is sure to become a family favorite. It’s soft, sweet, and perfect for pairing with a hot cup of coffee.
Ingredients
Scale
- 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 the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- Make the Streusel Topping: In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or your fingers to blend the butter into the dry ingredients until it resembles coarse crumbs. Set aside.
- Make the Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract and mix until incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Begin and end with the dry ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread it out evenly. Sprinkle the streusel topping evenly over the top of the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs. If the top is getting too dark before the cake is done, cover it loosely with foil for the last 10 minutes of baking.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve! This coffee cake is delicious warm or at room temperature. Enjoy!
Notes
- For extra decadence, add a drizzle of chocolate glaze on top once the cake has cooled.
- You can swap the chocolate chips for other mix-ins like chopped nuts or dried fruit, if preferred.
- Store leftovers in an airtight container for up to 3 days. This cake also freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 350
- Sugar: 26g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg