Chocolate Chip Coffee Cake Recipe

Introduction

Did you know that over 60% of home bakers report that a perfectly moist cake is their top baking achievement? If you’re searching for that elusive, bakery-quality texture paired with the comforting flavors of cinnamon and chocolate, you’ve found your recipe. This Chocolate Chip Coffee Cake is a moist, tender cake topped with a buttery cinnamon streusel, perfect for breakfast or an afternoon treat. Featuring a rich combination of sour cream and chocolate chips, it’s a delightful blend of flavors and textures that pairs wonderfully with your morning coffee or tea. More than just a simple snack cake, this recipe is a masterclass in balance—the tangy sour cream ensures a supremely tender crumb, while the generous streusel topping provides a satisfying crunch. Let’s dive into creating this crowd-pleasing classic that’s sure to become a staple in your baking repertoire.

Ingredients List

Gather these simple ingredients for a cake that delivers maximum flavor. Using room-temperature ingredients is crucial for a smooth, well-emulsified batter.

For the Cinnamon Streusel Topping:

• 3/4 cup all-purpose flour – Provides structure for the crumbly bits.
• 3/4 cup light brown sugar – Packed. Adds a deep molasses sweetness and helps the streusel clump beautifully.
• 1 1/2 teaspoons ground cinnamon – The warm, aromatic spice that defines coffee cake.
• 1/4 teaspoon salt – Balances the sweetness and enhances all flavors.
• 6 tablespoons unsalted butter, cold & cubed – The key to a crisp, buttery topping. It should be cold to prevent melting before baking.
• 1 cup semi-sweet chocolate chips – For melty pockets of chocolate joy. Use mini chips for more even distribution.

For the Cake Batter:

• 2 cups all-purpose flour – The foundation. For a lighter cake, you can substitute 1 cup with cake flour.
• 2 teaspoons baking powder – The leavening agent that gives the cake its lift.
• 1/2 teaspoon baking soda – Reacts with the sour cream for additional rise and tenderness.
• 1/2 teaspoon salt – Never skip this; it’s the flavor enhancer.
• 1/2 cup unsalted butter, softened – Should be soft to the touch for easy creaming. This creates a light, airy crumb.
• 1 cup granulated sugar – Sweetens and helps tenderize the cake.
• 2 large eggs, room temperature – Bind the batter and add richness. Cold eggs can cause the batter to curdle.
• 1 teaspoon pure vanilla extract – Use the real stuff for the best aroma.
• 1 cup full-fat sour cream, room temperature – The secret ingredient! Its acidity and fat content guarantee an incredibly moist, tender cake with a slight tang. Plain Greek yogurt is a great substitute.
• 1/2 cup milk (whole or 2%), room temperature – Loosens the batter to the perfect consistency.

Timing

Compared to many from-scratch cakes that can take well over 90 minutes from start to finish, this chocolate chip coffee cake is remarkably efficient. The 20-minute prep is achievable because the method is straightforward—no fancy techniques required. The active time is minimal, with the oven doing most of the work. This makes it a fantastic “impromptu” baking project for weekend mornings or unexpected guests.

A slice of warm Chocolate Chip Coffee Cake, showing the moist crumb, melty chocolate chips, and generous cinnamon streusel topping.

Step-by-Step Instructions

Follow these detailed steps for a foolproof, perfect coffee cake every single time.

Step 1: Prepare the Streusel Topping

In a medium bowl, whisk together the 3/4 cup flour, packed brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using your fingertips, a pastry cutter, or two forks, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits remaining. This texture is vital—it bakes up into a crunchy, crumbly topping. Stir in the chocolate chips. Place the bowl in the refrigerator while you make the batter. This chills the butter again, ensuring the streusel stays distinct and doesn’t melt into the cake.

Step 2: Make the Cake Batter

Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes, until light, fluffy, and pale in color. This step incorporates air, which is essential for lift. Scrape down the bowl. Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract. The mixture should be smooth and emulsified.

Step 3: Layer and Bake

With the mixer on low speed, add the dry flour mixture in three parts, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Overmixing at this stage will develop the gluten and lead to a tough cake. Use a spatula to give the batter one final fold, ensuring no dry pockets remain. Pour the thick, luxurious batter into your prepared pan and spread it into an even layer. Retrieve the streusel from the fridge and sprinkle it evenly over the entire surface of the batter, covering it completely. Bake in the preheated oven for 45-50 minutes. The cake is done when a toothpick inserted into the center (avoiding a chocolate chip) comes out clean or with a few moist crumbs, and the top is golden brown.

Step 4: Cool and Serve

Place the pan on a wire cooling rack. Allow the cake to cool in the pan for at least 45 minutes to 1 hour before slicing. This resting period allows the structure to set, making for clean cuts and preventing it from falling apart. The aroma of cinnamon and chocolate will be irresistible, but patience is rewarded with the perfect texture.

Nutritional Information

The following is an approximate nutritional breakdown per serving (based on 16 generous squares):

• Calories: ~320 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugars: 26g
• Protein: 4g

Healthier Alternatives

You can easily adapt this recipe for dietary preferences without sacrificing the soul-satisfying experience.

• Whole Wheat Flour: Substitute up to half of the all-purpose flour with whole wheat pastry flour for added fiber and a nuttier flavor.
• Reduced Sugar: Decrease the granulated sugar in the cake to 3/4 cup and use a sugar substitute blend in the streusel. The sour cream and chocolate chips provide plenty of sweetness.
• Dairy-Free: Use plant-based butter, unsweetened almond or oat milk, and a dairy-free sour cream alternative. Ensure your chocolate chips are dairy-free.
• Lower Fat: Swap the sour cream for low-fat Greek yogurt and use a light butter spread. The texture will be slightly less rich but still wonderfully moist.
• Dark Chocolate: Use 70% dark chocolate chips to reduce sugar and add antioxidants.

Serving Suggestions

This cake is versatile and shines in many settings.

• Classic: Serve a slightly warm square with a hot cup of freshly brewed coffee or black tea. The warmth makes the chocolate chips extra gooey.
• Dessert Upgrade: Top a room-temperature slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a decadent dessert.
• Brunch Centerpiece: Present the whole cake on a beautiful stand alongside fresh fruit, yogurt parfaits, and savory breakfast casseroles.
• Gift Idea: Bake in a disposable foil pan, let cool completely, wrap in cellophane, and tie with a ribbon for a heartfelt homemade gift.

Common Mistakes

Avoid these pitfalls to ensure baking success.

• Using Cold Ingredients: Cold butter, eggs, and sour cream won’t incorporate smoothly, leading to a dense, uneven cake. Plan ahead to bring everything to room temperature.
• Overmixing the Batter: Once the dry and wet ingredients are combined, mix only until you no longer see streaks of flour. Overmixing develops gluten, resulting in a tough, rubbery texture.
• Skipping the Chill for Streusel: If your streusel butter is soft or you don’t chill the mixture, it will melt and sink into the cake instead of forming a crisp, separate layer on top.
• Overbaking: Set a timer for the minimum bake time and check. An overbaked coffee cake loses its signature moistness. The toothpick test is your best friend.
• Cutting While Hot: Slicing into a hot cake causes it to steam itself and become gummy. Let it cool to allow the crumb to set properly.

Storing Tips

Keep your coffee cake fresh and delicious with these storage methods.

• Room Temperature: Once completely cool, store the cake in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. The streusel will soften slightly but the flavor remains excellent.
• Refrigeration: For longer storage, refrigerate for up