Hey there, fellow food lovers! If you’re craving something that’s cozy, sweet, and oh-so-satisfying, then trust me, this Chocolate Chip Coffee Cake is about to become your new favorite treat. This cake is everything you want in a dessert: moist, fluffy, with pockets of gooey chocolate that melt into your soul. Picture yourself with a cup of coffee in hand, a warm slice of cake on your plate, and the aroma filling your kitchen—sounds like heaven, right? It’s simple, comforting, and irresistibly delicious. You’re going to love it!
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Why You’ll Love Chocolate Chip Coffee Cake
This isn’t just any coffee cake—it’s the kind of dessert that’ll make you feel like a baking pro, even if you’ve never made a cake before. Here’s why I’m absolutely obsessed with this recipe:
Versatile: Whether you’re having a quiet afternoon or hosting friends for a weekend brunch, this cake fits every occasion. It’s perfect for pairing with a cup of coffee or tea, but it can also stand out at your next gathering as the star dessert.
Budget-Friendly: No need to spend a fortune on fancy ingredients. The magic of this cake comes from the basics: flour, butter, sugar, and, of course, chocolate chips. You likely have everything in your pantry already—winning!
Quick and Easy: I’m talking zero stress here. This is the kind of recipe where you just throw everything together and let the oven do its thing. No need for any complicated steps—just mix, bake, and enjoy.
Customizable: Want to jazz it up? You can! Add some chopped nuts, swirl in a little cinnamon, or throw in a handful of dried fruit for a twist. This cake is a total canvas for your creativity.
Crowd-Pleasing: Seriously, everyone loves a good chocolate chip treat. Whether you’re serving it to kids or adults, this cake is guaranteed to disappear fast. It’s comforting, delicious, and downright addictive.
Ingredients
Here’s what you’ll need to make this cake magic happen:
Cake Base: The foundation of this cake is light and fluffy, with just the right amount of sweetness to complement the chocolate chips.
Chocolate Chips: These little pockets of melty chocolate are the star of the show. They make every bite feel like a little celebration.
Sour Cream: This adds the perfect moisture and richness, making each slice melt in your mouth.
Butter: Softened butter brings a luscious richness to the cake. It’s the secret to that perfect crumb.
Sugar: Because, what’s cake without sugar? It adds just the right amount of sweetness to balance out all the flavors.
Eggs: They bind everything together, giving the cake structure and a lovely texture.
Flour: All-purpose flour gives the cake its delicate crumb.
Baking Powder: To help the cake rise and become light and airy.
Vanilla Extract: Adds a subtle warmth and sweetness that enhances the other flavors.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures an even bake and a perfect rise for your cake.
Prepare Your Baking Pan: Grease and flour your baking pan (an 8×8-inch square pan works wonders), or line it with parchment paper for easy cleanup.
Mix the Wet Ingredients: In a large bowl, beat together the softened butter and sugar until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth and combined.
Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix—this keeps the cake tender!
Stir in the Chocolate Chips: Gently fold the chocolate chips into the batter. You want them evenly distributed, but don’t overwork the batter.
Bake the Cake: Pour the batter into your prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs). It should be golden brown and puffed up when done.
Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice it up, serve, and enjoy the sweet satisfaction of homemade deliciousness!
How to Serve Chocolate Chip Coffee Cake
This cake is amazing on its own, but if you want to make it even better, try pairing it with:
Fresh Fruit: A side of berries or a slice of citrus can add a refreshing contrast to the sweetness of the cake.
Coffee or Tea: This cake was made for cozy moments with your favorite hot drink. Pair it with a rich coffee or a fragrant tea to bring out the best in both.
Whipped Cream: A dollop of freshly whipped cream on top makes this already amazing cake feel like a decadent dessert.
Ice Cream: For an indulgent treat, serve a slice of cake warm with a scoop of vanilla or chocolate ice cream.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: You can make the batter ahead of time and store it in the fridge for a day or two. When you’re ready to bake, just pop it in the oven.
Spice It Up: If you’re feeling adventurous, add a sprinkle of cinnamon or nutmeg to the batter. It’ll add a warm, cozy depth of flavor.
Dietary Adjustments: Want a dairy-free version? Swap the butter for a plant-based alternative and the sour cream for a dairy-free yogurt.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently for a warm, melt-in-your-mouth treat.
Double the Batch: This cake freezes beautifully. Just slice it up and store individual pieces in an airtight container for up to 3 months. Perfect for a quick treat later!
FAQ Section
Q1: Can I substitute sour cream with yogurt?
A1: Yes, you can! Greek yogurt is a great substitute and will add a nice tangy flavor to the cake.
Q2: Can I use dark chocolate chips instead of milk chocolate?
A2: Absolutely! Dark chocolate chips will give the cake a richer, more intense chocolate flavor.
Q3: How do I store leftovers?
A3: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge if you want it to last a bit longer.
Q4: Can I freeze this cake?
A4: Yes, you can freeze it! Just slice the cake and wrap individual pieces in plastic wrap. Store in an airtight container in the freezer for up to 3 months.
Q5: How do I reheat leftover cake?
A5: Reheat in the microwave for about 20-30 seconds, or warm a slice in the oven at 300°F for about 10 minutes.
Q6: Can I make this cake in a different pan size?
A6: Yes, you can! If you’re using a larger or smaller pan, you may need to adjust the baking time. Keep an eye on it while it bakes.
Q7: Can I make this cake gluten-free?
A7: Sure! Use a 1:1 gluten-free flour blend, and it should work just as well.
Q8: How can I make this cake even more chocolatey?
A8: Add a handful of cocoa powder to the batter for a double chocolate experience. Or, drizzle some melted chocolate on top once it’s baked.
Q9: Can I add nuts to this cake?
A9: Yes! Chopped walnuts or pecans would make a delicious addition.
Q10: Can I make this cake without eggs?
A10: Yes, you can substitute the eggs with a flax egg or a store-bought egg replacer.
Conclusion
And there you have it, my friends—an easy-to-make, irresistible Chocolate Chip Coffee Cake that’s perfect for any occasion. Whether you’re treating yourself or sharing with loved ones, this cake will surely win hearts. Trust me, once you try it, you’ll be coming back for more. So, go ahead, get baking, and enjoy that slice of comfort. Happy baking!
Print
Chocolate Chip Coffee Cake
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 25 minutes
- Yield: 16 slices 1x
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Chip Coffee Cake features a soft, buttery cake loaded with mini chocolate chips and a luscious chocolate chip cream cheese layer. Topped with a cinnamon crumble and drizzled with vanilla icing, it’s the ultimate brunch treat or cozy dessert. Perfect for gatherings, holidays, or a sweet breakfast indulgence! #homemaderecipes #breakfastcake #chocolatechipcake #coffeecake #brunchrecipes #dessertideas #easybakingrecipes #comfortfoodrecipes
Ingredients
- Cinnamon Crumble:
- 3/4 cup all-purpose flour
- 2/3 cup brown sugar (light or dark), packed
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
- Chocolate Chip Cream Cheese Layer:
- 12 oz cream cheese, room temperature
- 1/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 tbsp all-purpose flour
- 1 large egg, room temperature
- 1/2 cup mini chocolate chips
- Chocolate Chip Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 2 tbsp oil (canola or vegetable)
- 3/4 cup white granulated sugar
- 1/4 cup brown sugar (light or dark), packed
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 3/4 cup buttermilk, room temperature
- 1 cup mini chocolate chips
- Vanilla Icing:
- 1 cup powdered sugar, sifted
- 2 tbsp milk
- 1 tsp pure vanilla extract
Instructions
- Cinnamon Crumble: In a small bowl, mix together flour, brown sugar, and cinnamon. Stir in melted butter using a fork until crumbly. Chill in the fridge while preparing the rest of the recipe.
- Chocolate Chip Cream Cheese Layer: Preheat oven to 350°F (175°C). Spray a 9×9-inch baking pan with nonstick spray and line the bottom and two sides with parchment paper. Using a hand mixer, beat cream cheese and sugar on high for 1 minute. Add vanilla and flour; mix on medium speed until combined. Add egg and mix on low just until combined. Fold in chocolate chips. Set aside.
- Chocolate Chip Cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a large bowl, beat butter, oil, and sugars on high speed for 2 minutes. Add sour cream, vanilla, and eggs. Mix on medium speed until combined. Add dry ingredients alternately with buttermilk. Fold in mini chocolate chips. Mix just until combined. Spread cake batter evenly into prepared pan. Dollop cream cheese mixture on top and gently spread using an offset spatula. Break up crumble mixture and sprinkle evenly over the top.
- Bake: Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
- Vanilla Icing: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable. Drizzle icing over the cooled cake before serving.
Notes
- Use room temperature ingredients for best results.
- Can be made a day ahead—store covered at room temperature or in the fridge for up to 3 days.
- Perfect for brunch spreads, potlucks, or sweet gifts!
Nutrition
- Serving Size: 1 slice
- Calories: 464 kcal
- Sugar: 29 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg