Chocolate Chip Coffee Cake Recipe

Side view of a piece of chocolate chip coffee cake on a plate.

This delicious chocolate chip coffee cake is soft and fluffy, moist from sour cream, topped with a cinnamon streusel, and full of mini chocolate chips for chocolate in every bite.

Author Amber Brady

Prep Time 20

Cook Time 40

Total Time 1

Yields servings

Ingredients

For the Cake

2 cups (250 g) all-purpose flour, (stir, spoon & level)
2 tsp baking powder
½ tsp salt
½ cup (113 g) unsalted butter, (1 stick) room temperature
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
¾ cup (180 g) sour cream, room temperature
¼ cup (59 ml) milk, room temperature
1 cup (170 g) mini semi-sweet chocolate chips

For the Crumb Topping

¾ cup (94 g) all-purpose flour, (stir, spoon & level)
½ cup (100 g) light brown sugar, gently packed
1 tsp ground cinnamon
pinch salt
4 Tbsp unsalted butter, melted

Extra Toppings

3 Tbsp mini semi-sweet chocolate chips
powdered sugar, for dusting

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a 9x9-inch baking pan. (I like to use Baker's Joy.) Set aside.
For the Crumb Topping: In small bowl, combine the flour, brown sugar, cinnamon, salt, and melted butter. Stir with a fork or rub together with your fingers. Refrigerate until ready to use.
For the Cake: Sift or whisk the flour, baking powder, and salt together in a large bowl. Set aside.
In a separate large bowl, with an electric hand mixer, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and mix until combined. Add the sour cream and milk and mix until combined. Scrape the bowl as needed.
Add the flour mixture to the wet ingredients and mix on low until almost combined. Then fold in the mini chocolate chips.
Assemble: Spread cake batter evenly into the prepared pan. Sprinkle the top with the prepared crumb topping, followed by 3 Tablespoons of extra mini chocolate chips.
Bake at 350˚F for 40-45 minutes or until the cake springs back (doesn't sink or jiggle) when touched in the center. You can try testing doneness with a toothpick inserted into the middle, but the crumb topping may scrape off any wet batter. (Be careful not to touch a chocolate chip, they're hot!)
Cool completely and dust in powdered sugar before cutting and serving.

Notes

TO STORE: Store cake covered tightly in the pan with foil or plastic wrap. Alternately transfer cake to an airtight container and store at room temperature for up to 3 days. Optional: Nuke leftover slices of cake in microwave for 10-15 seconds to soften.
TO FREEZE: Wrap individual slices of cake tightly in plastic wrap and place inside a freezer-safe bag; freeze for up to 3 months. Let cake thaw at room temperature before serving for the best texture and flavor.
SUBSTITUTIONS: No sour cream? You can use plain Greek yogurt instead. Or swap the sour cream and milk for 1 cup of buttermilk.

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