Why You’ll Love This Recipe
This Chocolate Chip Coffee Cake is a decadent yet easy-to-make dessert or breakfast option. The streusel topping adds a rich, buttery crunch that pairs perfectly with the soft, fluffy cake underneath, while the chocolate chips melt into every bite, giving it a wonderfully sweet touch. Whether you’re having it with your morning coffee or as a late-night snack, this coffee cake will never disappoint. It’s simple to make and doesn’t require any special equipment, making it perfect for both experienced bakers and beginners alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Streusel:
- 5 tablespoons (71 grams) unsalted butter, melted
- 3/4 cup (150 grams) light brown sugar
- 1/2 cup (64 grams) all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (54 grams) walnuts or pecans, finely chopped
- 1 cup (170 grams) semisweet chocolate chips
For the Coffee Cake:
- 2 cups (254 grams) all-purpose flour
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon instant espresso powder (optional)
- 8 ounces (227 grams) sour cream, at room temperature
- 2/3 cup (146 grams) neutral oil (such as vegetable or avocado oil)
- 1/4 cup (60 grams) whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (128 grams) semisweet chocolate chips
Directions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8-inch square metal pan with parchment paper or foil, then spray it with nonstick cooking spray to ensure easy removal of the cake.
Make the Streusel:
- In a medium microwave-safe bowl, melt the butter in the microwave. Allow it to cool until just warm (around 80°F).
- Add the light brown sugar, flour, salt, and cinnamon to the melted butter and stir with a fork until it thickens into a crumbly mixture.
- Mix in the chopped nuts and chocolate chips. Set the streusel aside.
Make the Cake:
- In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and espresso powder (if using).
- In a medium bowl, whisk together the sour cream, oil, milk, eggs, and vanilla extract until well combined.
- Make a well in the center of the dry ingredients, then pour the wet ingredients into the well. Gently stir until just combined, making sure to leave a few streaks of flour. Then, fold in the chocolate chips.
Assemble the Cake:
- Spoon just under half of the cake batter into the prepared pan and spread it into an even layer.
- Sprinkle half of the streusel mixture over the batter.
- Spread the remaining cake batter over the streusel layer, then top with the rest of the streusel. Gently press the streusel into the batter to help it stick.
Bake the Cake:
- Bake the coffee cake for about 48 minutes, or until the edges are lightly golden and the center is fully cooked. You can test doneness by inserting a digital thermometer into the center of the cake – it should read about 190°F.
- Allow the cake to cool slightly until warm or at room temperature before slicing and serving.
Serve and Enjoy:
Serve the cake warm or at room temperature. It pairs perfectly with a cup of coffee or tea for a delightful treat any time of day.
Servings and Timing
- Servings: 9 large or 16 small slices
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 8 minutes
Variations
- Nut-Free: If you prefer, you can omit the walnuts or pecans in the streusel and replace them with more chocolate chips or leave them out entirely.
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of this coffee cake.
- Spices: Add a pinch of nutmeg or allspice to the streusel for a different flavor profile.
- Berries: Add some fresh berries, like blueberries or raspberries, to the batter for an extra fruity twist.
Storage/Reheating
- Storage: Store the coffee cake in an airtight container at room temperature for up to 2 days. If you need to store it for a longer time, keep it in the fridge for up to 3 days.
- Freezing: To freeze, wrap the cooled cake in plastic wrap and aluminum foil and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I use a different type of milk?
Yes, you can use any milk or non-dairy milk, like almond or oat milk, in place of whole milk.
Can I make this in a different-sized pan?
If you don’t have an 8-inch square pan, you can use a 9-inch round pan, but adjust the baking time accordingly, as a different pan size will affect the cooking time.
How do I know when the cake is done?
Check with a toothpick or digital thermometer. When the cake is done, the toothpick should come out clean, and the temperature in the center of the cake should reach 190°F.
Can I use a stand mixer or hand mixer?
While a mixer isn’t necessary for this recipe, you can use one to speed up the process. Just make sure to mix on a low speed to avoid overworking the batter.
Can I add frosting to this coffee cake?
While the streusel and chocolate chips give this cake plenty of flavor, you could add a simple glaze or frosting if you want an extra sweet touch.
Conclusion
This Chocolate Chip Coffee Cake is the perfect combination of moist cake, crunchy streusel, and gooey chocolate chips. It’s an easy-to-make, no-fuss recipe that doesn’t require any mixers, making it perfect for busy mornings or as a satisfying dessert. Whether you’re having it for breakfast, dessert, or just a snack, this coffee cake will quickly become a favorite in your recipe collection. Enjoy every bite!
Chocolate Chip Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 8 minutes
- Yield: 9 large or 16 small slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Chip Coffee Cake is a moist, tender cake with a buttery streusel topping, gooey chocolate chips, and a hint of cinnamon. It’s the perfect treat for breakfast, dessert, or a midday snack, and is easy to make without any special equipment.
Ingredients
For the Streusel:
5 tablespoons (71 grams) unsalted butter, melted
3/4 cup (150 grams) light brown sugar
1/2 cup (64 grams) all-purpose flour
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/2 cup (54 grams) walnuts or pecans, finely chopped
1 cup (170 grams) semisweet chocolate chips
For the Coffee Cake:
2 cups (254 grams) all-purpose flour
1/2 cup (100 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon instant espresso powder (optional)
8 ounces (227 grams) sour cream, at room temperature
2/3 cup (146 grams) neutral oil (such as vegetable or avocado oil)
1/4 cup (60 grams) whole milk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup (128 grams) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square metal pan with parchment paper or foil, and spray it with nonstick cooking spray.
- Make the streusel: In a medium microwave-safe bowl, melt the butter. Add the brown sugar, flour, salt, and cinnamon and stir until crumbly. Mix in the chopped nuts and chocolate chips. Set aside.
- Make the cake: In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and espresso powder. In another bowl, whisk together sour cream, oil, milk, eggs, and vanilla. Add the wet ingredients to the dry ingredients and stir gently. Fold in chocolate chips.
- Assemble the cake: Spoon half of the batter into the pan. Top with half of the streusel. Add the remaining batter and top with the remaining streusel. Press the streusel lightly into the batter.
- Bake for 48 minutes or until a toothpick inserted comes out clean, and the center reaches 190°F. Let cool before serving.
Notes
For a nut-free version, omit the nuts and add more chocolate chips.
For a gluten-free version, use a gluten-free all-purpose flour blend.
For a spiced twist, add nutmeg or allspice to the streusel mixture.
Fresh berries can be added to the batter for a fruity variation.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
