If you’re craving a sweet treat that feels like a warm hug in every bite, this Chocolate Chip Coffee Cake Recipe is exactly what you need. It brings together the tender crumb of a classic coffee cake with the irresistible burst of mini chocolate chips balanced perfectly by a cinnamon-spiced topping. Whether you’re starting your morning or winding down with a cozy snack, this cake offers a delightful combination of moist sour cream richness and a crispy, crumbly topping that keeps everyone coming back for more.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together in this recipe, each one playing a key role in creating the perfect texture and flavor. From creamy butter to tangy sour cream, and of course the star—mini chocolate chips—every ingredient is essential for that authentic taste and melt-in-your-mouth feel.
- 2 cups all-purpose flour: Provides the structure and fluffy base for the cake’s tender crumb.
- 1 teaspoon baking powder: Helps the cake rise evenly and stay light.
- ½ teaspoon baking soda: Reacts with sour cream to add extra fluffiness.
- ½ teaspoon salt: Balances sweetness and enhances flavor depth.
- ½ cup unsalted butter (softened): Adds richness and moisture, ensuring a soft bite.
- ¾ cup granulated sugar: Sweetens the batter while contributing to the cake’s tender texture.
- 2 large eggs: Bind everything together and add structure.
- 1 cup sour cream: Infuses moisture and a subtle tang that keeps the cake from feeling heavy.
- 2 teaspoons vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1 cup mini chocolate chips: Melt into pockets of chocolaty goodness with every bite.
- Topping – â…“ cup light brown sugar: Adds a caramel-like sweetness and texture contrast.
- Topping – ½ teaspoon cinnamon: Brings warmth and a cozy spice to the topping.
- Topping – ¼ cup mini chocolate chips: Offers extra chocolatey bursts on top for irresistible appeal.
How to Make Chocolate Chip Coffee Cake Recipe
Step 1: Prepare the Dry Mix
Start by preheating your oven to 350°F and greasing an 8×8-inch or 9×9-inch baking dish. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This dry mix ensures your cake will rise beautifully and have the perfect crumb.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial because the air you whip into the butter helps create that soft, tender texture we all love in coffee cake.
Step 3: Add Eggs, Sour Cream, and Vanilla
Beat the eggs into the butter-sugar mixture one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the sour cream and vanilla extract until the batter is smooth. The sour cream not only adds moisture but also gives the cake a pleasant tang that balances the sweetness.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Overmixing can make the cake dense, so a gentle touch here helps preserve that tender crumb.
Step 5: Fold in Chocolate Chips
Carefully fold in the cup of mini chocolate chips, ensuring they’re evenly distributed throughout the batter. These little kisses of chocolate make every bite a delightful surprise.
Step 6: Layer Batter and Topping
Spread half of the batter into your prepared baking dish in an even layer. Then sprinkle half of the topping mixture—made from light brown sugar, cinnamon, and mini chocolate chips—over the batter. Top with the remaining batter and finish by sprinkling the rest of the topping on top. This layering creates a perfect balance of flavors and textures.
Step 7: Bake to Perfection
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The aroma of cinnamon and melting chocolate will flood your kitchen, letting you know it’s almost time to enjoy.
How to Serve Chocolate Chip Coffee Cake Recipe
Garnishes
For a finishing touch, sprinkle powdered sugar over the cooled cake or add a dollop of whipped cream. Fresh berries on the side complement the sweetness with a bright contrast, elevating each slice.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or tea, making it an ideal morning pick-me-up or afternoon indulgence. A creamy latte or a simple black coffee accentuates the chocolate and cinnamon flavors perfectly.
Creative Ways to Present
Slice the cake into small squares and serve it as bite-sized treats at brunch or a party. You can also layer chunks of the cake with vanilla yogurt and fresh fruit in a clear glass for a decadent parfait that’s a feast for the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly and store it at room temperature for up to three days. If your kitchen is warm, refrigerating the cake will keep it fresh for a longer stretch without drying out.
Freezing
This coffee cake freezes beautifully. Slice it into portions, wrap each piece in plastic wrap, then place them in an airtight container or freezer bag. It can be frozen for up to two months, making it perfect for preparing in advance.
Reheating
To enjoy the cake warm, thaw frozen slices overnight in the fridge and then reheat in the microwave for 20-30 seconds or warm in a low oven for 10 minutes. The chocolate chips regain their melty charm and the cake softens to fresh-baked perfection.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips work fine, but mini chips spread throughout the batter more evenly, so you get chocolate in every bite rather than pockets of it.
Is there a substitute for sour cream in this recipe?
You can substitute sour cream with plain Greek yogurt or buttermilk. These alternatives provide similar moisture and tanginess, though the texture might vary slightly.
Can this cake be made gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free flour blend suitable for baking, you can enjoy a gluten-free version. Just make sure your baking powder is gluten-free, too.
How long can I keep this coffee cake at room temperature?
Stored in an airtight container, the cake will stay fresh at room temperature for up to three days. Beyond that, refrigeration is recommended to maintain freshness.
What’s the best way to prevent the topping from sinking?
Sprinkle the topping gently and evenly, and avoid pressing it into the batter. Also, layering half the batter, then topping, then batter on top helps keep the topping in place without sinking.
Final Thoughts
This Chocolate Chip Coffee Cake Recipe is a guaranteed crowd-pleaser that brings comfort and joy to any table. Whether you’re a seasoned baker or just looking for an easy, delicious treat, this cake is sure to become a beloved favorite. So grab your ingredients, bake with love, and get ready to enjoy a slice of sweet, chocolaty happiness!
Print
Chocolate Chip Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Chip Coffee Cake is a moist, tender dessert perfect for breakfast or any time of day. Made with creamy sour cream and mini chocolate chips layered inside and on top, it delivers a buttery, sweet, and lightly cinnamon-spiced flavor. Easy to prepare and baked to golden perfection, it’s an irresistible treat that pairs wonderfully with coffee or tea.
Ingredients
Cake Batter
- 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
- â…“ cup light brown sugar
- ½ tsp cinnamon
- ¼ cup mini chocolate chips
Instructions
- Prepare Baking Dish and Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt ensuring they are evenly combined.
- Cream Butter and Sugar: In a large bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs, Sour Cream, and Vanilla: Beat in 2 large eggs one at a time, mixing well after each addition. Then incorporate 1 cup sour cream and 2 teaspoons vanilla extract until the batter is smooth and homogeneous.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which could toughen the cake.
- Fold in Chocolate Chips: Gently fold in 1 cup of mini chocolate chips distributing them evenly throughout the batter.
- Assemble the Cake: Spread half of the batter into your prepared baking dish. Evenly sprinkle half of the topping mixture (⅓ cup light brown sugar, ½ teaspoon cinnamon, and ¼ cup mini chocolate chips divided in half) over the batter.
- Layer Remaining Batter and Topping: Spread the remaining batter over the topping layer. Finish by sprinkling the remaining half of the topping mixture across the top.
- Bake the Cake: Place the baking dish in the oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with very few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing into squares. Serve warm or at room temperature for best flavor.
Notes
- Use full-fat sour cream for the richest, most tender texture.
- Mini chocolate chips work best as they distribute more evenly than regular sized chips.
- Store leftovers covered at room temperature for up to 3 days or refrigerate to keep fresh longer.
