Easy Chocolate Chip Coffee Cake Recipe

This coffee cake recipe combines the sweet, tender crumb of classic coffee cake with the irresistible goodness of chocolate chips. All with a chocolate crumb topping!

Course Breakfast, Dessert

Cuisine American

Keyword best coffee cake recipe

Prep Time 20

Cook Time 40

Servings servings

Calories 560kcal

Author Dana DeVolk

Ingredients

Cake Ingredients:

¾ cup granulated sugar
½ cup salted butter room temperature
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream full-fat
½ cup vanilla coffee creamer
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup semi-sweet chocolate chips

Chocolate Crumble Topping:

4 tablespoons salted butter room temperature
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ cup dark brown sugar packed
1 teaspoon ground cinnamon
½ cup semi-sweet chocolate chips

Instructions

Directions for Cake:

Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper and spray it with non-stick cooking spray. Set aside.
Add the sugar and butter to the body of a stand mixer with the paddle attachment and cream until combined.
¾ cup granulated sugar, ½ cup salted butter
Add the eggs and vanilla extract and mix until creamy.
2 large eggs, 1 teaspoon vanilla extract
Add the sour cream and coffee creamer and mix until very well combined.
½ cup sour cream, ½ cup vanilla coffee creamer
Add the flour, baking powder, and baking soda and beat until smooth and fluffy.
2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda
Pour in the chocolate chips and fold them in with a rubber spatula.
¾ cup semi-sweet chocolate chips
Smooth the batter into the prepared baking pan and set aside while preparing the topping.

Directions for Topping:

Add all ingredients except chocolate chips to a small mixing bowl and mix with a pastry cutter, fork, or hand until the butter is fully incorporated and the topping is crumbly with bigger and smaller pieces.
4 tablespoons salted butter, ¼ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ cup dark brown sugar, 1 teaspoon ground cinnamon
Add the chocolate chips and mix until just combined.
½ cup semi-sweet chocolate chips
Sprinkle the topping evenly over the top of the cake.
Place the cake in the oven and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.

Notes

Always make sure your butter and eggs are at room temperature to ensure a smooth batter.
Use a rubber spatula to fold in the chocolate chips gently to avoid deflating the batter.
Don’t overmix the batter; just stir until the ingredients are combined.
Check the cake five minutes before the recommended bake time to prevent overbaking.
Let the cake cool in the pan on a wire rack to keep the bottom from getting soggy.
For a perfect slice, use a serrated knife to cut through the crumb topping cleanly.

Nutrition