If ever there were a treat tailor-made for mornings and cozy afternoons, this Chocolate Chip Coffee Cake would be it! Imagine tender, buttery cake studded with a happy scatter of chocolate chips and topped off with a sweet, cinnamon-swirled crumble—every slice is like a warm hug with just the right amount of decadence. Whether you’re baking for an impromptu brunch, sharing over coffee with friends, or simply treating yourself, Chocolate Chip Coffee Cake brings that perfect blend of comfort and indulgence to the table. You’ll want to tuck into this easy, crowd-pleasing recipe again and again!
Ingredients You’ll Need
This recipe relies on classic, everyday ingredients, each lending its own magic to the final cake. Mix them with love and you’ll have a Chocolate Chip Coffee Cake that hits all the right notes: richness, tenderness, and a hint of spice.
- All-purpose flour: The foundation of your cake—keep it light by measuring carefully and not over-mixing.
- Baking powder: Gives the cake a beautiful lift and fluffy texture.
- Baking soda: Works alongside the sour cream for a perfectly tender crumb.
- Salt: Enhances the flavors and balances sweetness.
- Unsalted butter (softened): Brings richness and buttery flavor—use high-quality if possible.
- Granulated sugar: Sweetens the cake and helps achieve a lovely golden crust.
- Large eggs: Bind everything together and give the cake structure.
- Sour cream: Full-fat is best here—it makes every bite moist and luscious.
- Vanilla extract: Adds warmth and depth to the flavor.
- Mini chocolate chips: The star! Minis disperse perfectly, so you get chocolate in every single bite.
- Light brown sugar (for topping): Brings a caramel-like sweetness to the crumble.
- Cinnamon (for topping): The gentle spice that elevates the whole cake.
How to Make Chocolate Chip Coffee Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F. Grease an 8×8-inch or 9×9-inch baking dish—this guarantees every slice of Chocolate Chip Coffee Cake comes out easily, with no crumbling or sticking. A light coating of butter or nonstick spray works wonders here!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step makes sure your leaveners and salt are evenly distributed, so the cake rises uniformly and has a perfect texture throughout.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until it turns light and fluffy. This adds air to your batter and helps your cake bake up nice and tender—don’t rush this part!
Step 4: Add Eggs, Sour Cream, and Vanilla
Add the eggs one at a time, beating well after each addition. Then mix in the sour cream and vanilla extract until your batter is creamy and smooth. The sour cream is the secret weapon here, making every forkful ultra-moist and rich.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Over-mixing can make your cake dense, so go easy! Fold in 1 cup of mini chocolate chips—try to distribute them evenly so every slice gets a little chocolatey love.
Step 6: Layer and Top
Spread half of the batter into your prepared dish. Stir together the topping: light brown sugar, cinnamon, and a sprinkle of mini chocolate chips. Sprinkle half of this topping over the batter, then cover with the remaining batter and finish with the rest of the topping. These layers create gorgeous pockets of sweet crunch and spice throughout your Chocolate Chip Coffee Cake.
Step 7: Bake and Cool
Bake for 35–40 minutes or until a toothpick poked in the center comes out clean (a few melted chocolate smudges are fine)! Let your cake cool slightly—this helps the slices come out neatly and gives the flavors time to meld perfectly.
How to Serve Chocolate Chip Coffee Cake
Garnishes
A dusting of powdered sugar or a dollop of whipped cream on each slice turns your Chocolate Chip Coffee Cake into an eye-catching centerpiece. If you want a little extra flair, add a few chocolate shavings or curls on top for even more chocolatey charm!
Side Dishes
This cake pairs beautifully with a cup of rich coffee or a creamy latte (classic, but so satisfying), a fresh fruit salad, or even a handful of toasted nuts for a little contrast in texture. It’s also fantastic served alongside yogurt or a glass of cold milk for a simple, satisfying breakfast or snack.
Creative Ways to Present
Cut your Chocolate Chip Coffee Cake into rustic squares for a casual gathering, or use a biscuit cutter to make cute rounds for brunch parties or afternoon teas. For a brunch buffet, stack slices on a pretty cake stand, or wrap up individual pieces in parchment for grab-and-go treats.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Store your Chocolate Chip Coffee Cake covered at room temperature for up to 3 days. If your kitchen is warm, opt for the fridge to keep that tender crumb fresh and the chocolate from turning greasy.
Freezing
If you’d like to bake ahead, this cake freezes remarkably well. Once cooled, wrap individual slices or the entire cake tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months—just thaw at room temperature before serving.
Reheating
To recapture that just-baked magic, warm slices briefly in the microwave for 10–15 seconds. This brings the chocolate back to a gooey state and softens the crumb, making each bite taste fresh from the oven.
FAQs
Can I use regular chocolate chips instead of mini?
Absolutely! Regular chocolate chips work well, though the mini ones do distribute more evenly for chocolate in every bite. If you’re using regular-sized, give them a quick chop for best results.
Is it necessary to use full-fat sour cream?
Full-fat sour cream is key for the richest, moistest cake, but in a pinch, you can substitute with reduced-fat sour cream or plain Greek yogurt. The cake will still taste wonderful, though the texture might be a touch lighter.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center—if it comes out clean (a little melted chocolate is fine) and the top looks golden, you’re good to go! Be careful not to overbake or the cake might dry out.
Can I double the recipe for a crowd?
Yes! Double all the ingredients and bake the batter in a 9×13-inch pan. The baking time will be similar, just keep an eye on it and test for doneness as usual.
What’s the difference between coffee cake and a regular cake?
Coffee cake is designed to be a little less sweet and more breakfast-appropriate than your typical dessert cake. It’s meant to be enjoyed with a hot cup of coffee, and usually features a crumb or streusel topping—like this Chocolate Chip Coffee Cake!
Final Thoughts
This Chocolate Chip Coffee Cake is the kind of recipe you’ll find yourself coming back to all year long. If you’re looking to fill your kitchen with irresistible aromas and to bake something that everyone will love, give this cake a try—you won’t be disappointed!
Print
Chocolate Chip Coffee Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Chocolate Chip Coffee Cake that combines the rich flavors of chocolate chips and a hint of coffee in a moist, tender cake. Perfect for breakfast, brunch, or as a sweet treat with your favorite cup of coffee.
Ingredients
Main Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 cup mini chocolate chips
Topping:
- ⅓ cup light brown sugar
- ½ tsp cinnamon
- ¼ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F and grease an 8×8-inch or 9×9-inch baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla until smooth.
- Combine and Bake: Gradually add the dry ingredients to the wet, fold in mini chocolate chips, spread half of the batter, sprinkle half of the topping, layer the remaining batter and topping, then bake for 35–40 minutes.
- Serve: Cool slightly, slice, and enjoy!
Notes
- Use full-fat sour cream for the richest texture.
- Mini chocolate chips distribute more evenly.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 390
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
