This Chocolate Chip Coffee Cake is so moist and delicious! Perfect for breakfast with a hot cup of coffee and so simple to make.
Chocolate Chip Coffee Cake
Coffee cake is one of my favorites. The rich, buttery cake with a crumbly streusel topping is just so satisfying. But add chocolate chips to the mix and it becomes an unbeatable treat.
Ingredients You’ll Need
- Streusel: For the streusel, you will need cinnamon, brown sugar, chilled butter, pecans and mini semi-sweet chocolate chips
- Cake: For the coffee cake, you will need sugar, butter, eggs, vanilla, all purpose flour, baking powder, baking soda, salt, sour cream and milk.
- Glaze: For the glaze you will need powdered sugar, vanilla and milk.
How to Make Chocolate Chip Coffee Cake
- Make the Streusel: Combine the brown sugar, cinnamon in a bowl and mix. Add in the butter in small pieces. Cut the butter in using a pastry cutter or two knives. Add in the chocolate chips and pecans and stir. Place the bowl in the refrigerator until ready to assemble.
- Make the Cake: Using a mixer and a medium bowl, cream the butter and sugar together fluffy. Beat in the eggs, one at a time until well mixed. Add in the vanilla. In a small bowl, combine together the flour, salt, baking powder and baking soda. Starting with the flour mixture, add in about ¼ of the total amount to the sugar mixture and combine. Add in about ⅓ of the sour cream and mix. Alternate until both flour and sour cream are incorporated. Add the milk and thoroughly mix.
- Bake: Spread about half of the cake mixture on the bottom. Sprinkle a layer of streusel on top, and then drop big spoonfuls of the cake batter over the top of the streusel and spread it out. Add the remaining streusel layer on top and place in the oven and bake for 30 minutes. Cover with a piece of foil and continue to bake for another 30-35 minutes, until a toothpick comes out cleanly.
- Make the Glaze: Let the cake cool for about 20 minutes before adding the glaze. Whisk together powdered sugar, vanilla and milk in a small bowl and drizzle over the top of the slightly cooled cake.
Tips and Tricks for Sour Cream Coffee Cake Recipe
When baking the Chocolate Chip Coffee Cake, ensure your ingredients, particularly butter and eggs, are at room temperature before mixing. This promotes better integration of ingredients and a smoother batter.
Avoid overmixing as this can lead to a dense cake.
Gently fold in the chocolate chips to keep them from sinking to the bottom of the cake.
Remember, every oven is different, so start checking the cake about 10 minutes before the suggested baking time to prevent overbaking.
How to Store Chocolate Chip Coffee Cake
Once the cake is completely cooled, store it in an airtight container or wrap tightly with plastic wrap. It will stay fresh for up to 3 days at room temperature or in the refrigerator. For longer storage, place the cake in the freezer and thaw before serving.
Serving Suggestions
Chocolate chip coffee cake is delicious on its own but can also be served with a variety of toppings. Some suggestions include whipped cream, powdered sugar, or a drizzle of chocolate sauce.
For breakfast, pair it with your favorite hot beverage like coffee or hot chocolate for the ultimate morning treat.
More Coffee Cake Recipes
- Bundt Coffee Cake with Cinnamon Swirl
- Coffee Cake Banana Bread
- Blueberry Coffee Cake with Streusel Topping
- Lemon Coffee Cake with Cream Cheese Filling
Chocolate Chip Coffee Cake
Ingredients
Ingredients for the streusel:
- 1 Tbsp cinnamon
- 1 ½ cup brown sugar
- 6 Tbsp butter chilled
- 1 cup chopped pecans
- 1 cup mini chocolate chips
Ingredients for the cake:
- 1 ⅓ cup sugar
- ¾ cup butter room temperature
- 3 eggs
- 1 ½ tsp vanilla
- 3 cup flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cup sour cream
- 1/4 cup milk
Ingredients for glaze:
- 1 cup powdered sugar
- ½ tsp vanilla
- 2 Tbsp milk
Instructions
- To make the streusel, combine brown sugar, cinnamon in a bowl and mix. Add in the butter in small pieces and using a pastry cutter, mix until you get small crumbs. Can be done with knives if you don’t have a pastry cutter. Add in the chocolate chips and pecans and stir. Place the bowl in the refrigerator until ready to assemble.
- Preheat the oven to 350 degrees.
- To make the cake, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time until well mixed. Mix in the milk and vanilla.
- In a small bowl, whisk together the flour, salt, baking powder and baking soda.
- Starting with the flour, add in about ¼ of the total amount to the butter/sugar mixture and stir. Add in about ⅓ of the sour cream and mix. Alternate until both flour and sour cream are incorporated.
- Grease a 13” x 9” x 2” pan. Add in about half of the cake mixture, spreading an even layer on the bottom. Add a layer of streusel on top, and then drop big spoonfuls of the cake batter over the top and gently spread it out, taking care not to mix in the streusel. Add the remaining streusel layer on top and place in the oven and bake for 30 minutes. Cover with a piece of foil and continue to bake for another 30-35 minutes, until a toothpick comes out cleanly.
- Let the cake cool for about 20 minutes before adding the glaze.
- To make the glaze, whisk together powdered sugar, milk and vanilla in a small bowl and drizzle over the top of the slightly cooled cake. Slice and enjoy!
Last Step:
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2 comments on “Chocolate Chip Coffee Cake”
The orange zest and orange juice are not listed as ingredients. Can you please clarify?
Hi Melissa. Just fixed this. Thanks!