Chocolate Chip Coffee Cake

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Chocolate Chip Coffee Cake is the ultimate treat for chocolate chip cookie lovers who want an excuse to eat chocolate for breakfast.

I have several scrumptious coffee cake recipes – from my classic Brown Butter Coffee Cake to the autumnal heaven that is my Pumpkin Spice Coffee Cake, and my go-to Thanksgiving breakfast, Cranberry Orange Coffee Cake. 

But for this recipe, I wanted to channel something specific.

You know that first bite of a chocolate chip cookie? Sweet, rich brown sugar butterscotch flavors, combined with gooey chocolate chips? That’s exactly what I wanted to incorporate into this coffee cake.

I think I totally nailed it.

You’ll adore the incredible, mouthwatering aroma as this coffee cake bakes. It fills your whole house with the most wonderful, comforting scent.

I love the gooey chocolate chips when this coffee cake is served warm, but the full flavors come out once it has fully cooled. I actually enjoy it most the next day, once the butterscotch flavors fully emerge.

This Chocolate Chip Coffee Cake makes for the perfect breakfast, brunch, dessert, or little treat any time of day! 

Sprinkle of Science

How to Make Chocolate Chip Coffee Cake

How to Make MOIST Chocolate Chip Coffee Cake

• Measure the flour correctly: I like to use a digital kitchen scale for perfect accuracy and easy cleanup. If you don’t have one, use the spoon-and-level method to avoid accidentally adding too much flour, as this will create a dry coffee cake.
• Sour cream: Sour cream in coffee cake creates the most beautiful, moist texture, as well as adding a lovely flavor. You can also use plain full-fat yogurt if you don’t have sour cream. Either way, make sure it’s room temperature.
• Oil vs. Butter: I opted for oil instead of butter in this recipe because oil remains liquid at room temperature, which helps create a moist, tender crumb that stays moist for days. Learn more about Butter vs. Oil in Baking here.
• Don’t reduce the sugar: Sugar does SO much more than simply sweeten this coffee cake. Less sugar will create a dry texture. Learn more about sugar’s role in baking here.
• Oven temperature: Did you know that most home ovens are lying about the temperature they’re really at? I highly recommend using an oven thermometer to verify your oven isn’t too hot or too cool. At minimum, give your oven an extra ten minutes after it says it’s preheated. Learn more about ovens here.

What Pan Should I Bake This Coffee Cake in?

Be sure to use a light-colored 8 by 8-inch metal baking pan like this one. Dark-colored pans will brown the edges and make them dry.

I don’t recommend using glass or ceramic pans, but if that’s all you have, lower the temperature by 25°F. You’ll likely need to increase the baking time too. Check out my Glass vs. Metal Baking Pans article for more information.

Avoid any pans that are especially shallow. If you use a pan shorter than the recommended 2.25-inch high metal pan, reduce the amount of batter so it doesn’t exceed three-quarters of the height of the pan.

The Coffee in Coffee Cake

This Chocolate Chip Coffee Cake contains a little espresso powder for a hint of coffee flavor, which pairs beautifully with the chocolate chips. Generally, coffee cake is meant to be served with coffee, so it doesn’t always contain coffee as an ingredient. Feel free to eliminate the espresso powder if preferred. 

The Nuts & Chocolate Chips

• I love using finely chopped pecans in the streusel for a hint of nuttiness and depth of flavor. Finely chopped walnuts are also delicious here. 
• There is no need to toast the nuts, but if preferred, feel free to lightly toast them before cooling then chopping.
• Don’t like nuts? Feel free to skip them or use additional chocolate chips instead. 
• I like to use semisweet chocolate chips but feel free to use any type of chocolate chip you prefer. 

Can I Double This Coffee Cake Recipe? 

Yes! Simply double all ingredients and bake in a light-colored metal 9 by 13-inch baking pan, adding a few minutes to the baking time.

How to Store Chocolate Chip Coffee Cake?

Chocolate Chip Coffee Cake will keep fresh and moist for 3 days. The butterscotch flavor is even more prominent the next day! Cover well with plastic wrap or store inside an airtight container. Note that the streusel topping will soften the longer it sits. 

Can You Freeze Chocolate Chip Coffee Cake?

Freeze the entire baked Chocolate Chip Coffee Cake in an airtight container, or slices well-wrapped in plastic wrap and placed inside an airtight container. Defrost at room temperature before serving. Note that freezing will soften the streusel topping.

Photos by Joanie Simon.

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How to Make

Chocolate Chip Coffee Cake

By: Tessa Arias

5 from 4 votes

Yield: 9 large or 16 small slices

Prep Time: 20 minutes mins

Cook Time: 48 minutes mins

Total Time: 1 hour hr 8 minutes mins

Review Print SaveSaved!

Chocolate Chip Coffee Cake features moist, soft coffee cake studded with chocolate chips, layered with a heavenly brown sugar streusel. This coffee cake comes together in no time as the perfect easy treat for breakfast, dessert, or any time of day, no mixer required!

Ingredients 

For the streusel:

• ▢ 5 tablespoons (71 grams) unsalted butter
• ▢ 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
• ▢ ¼ 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 the oven to 350°F. Line an 8-inch square metal pan with parchment paper or foil and spray with nonstick cooking spray.

Make the streusel:

• In a medium microwave-safe bowl, place the butter and microwave until melted. Allow to cool until just warm (about 80°F). Add in the sugar, flour, salt, and cinnamon with a fork until thick. Mix in the nuts and chocolate chips. Mixture will be crumbly. Set aside.

Make the cake:

• In a large bowl, whisk together the 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 until well combined. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until a few streaks of flour remain. Gently stir in the chocolate chips.
• Spoon just less than half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel, gently pressing down into the batter.
• Bake about 48 minutes, or until the edges are lightly golden brown and the center is cooked through or a digital thermometer inserted into the center reads about 190°F. Cool until just warm or at room temperature before slicing and serving.
• Store inside an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe Notes

*Plain full-fat yogurt should work just fine as a substitute for sour cream, if needed.