Coffee Cake with Chocolate Chips
Hello, buddy! You’re at the correct place if you want to make a delicious coffee cake that’s easy to make and full of gooey chocolate.
This coffee cake with chocolate chips is soft, moist, and sweet just right. This recipe is sure to strike the mark, whether you want to make something for a quiet Sunday morning, a quick snack for the kids, or even a dessert to amaze your guests.
This is one I’ve been cooking for years, and everyone in my family loves it. The fluffy cinnamon-sugar coating and the melty chocolate chips make this dessert impossible to resist. Also, you don’t have to be a great baker to make it because it’s so easy to accomplish. Let’s get going!
Things You Will Need
- Two to three mixing bowls
- A strong whisk or an electric hand or stand mixer
- Spoons and cups for measuring
- Pan for baking that is 9 by 9 inches
- A spoon or spatula
For the cake:
- 2 cups of flour for all purposes
- 1 teaspoon of baking powder
- 1 tsp of baking soda
- ½ teaspoon Salt
- One cup of sugar that has been granulated
- 1 stick of unsalted butter, softened, or ½ cup
- Two big eggs
- 1 cup of plain Greek yogurt or sour cream
- 2 teaspoons of vanilla extract
- 1 cup of chocolate chips that are semi-sweet
To make the Cinnamon Crumble Topping:
- ½ cup of brown sugar
- 1 teaspoon of ground cinnamon
- 2 tablespoons of all-purpose flour
- 2 tablespoons of unsalted butter, melted
How to Bake a Coffee Cake with Chocolate Chips
- Get the pan ready and preheat the oven.
Set your oven to 350°F (175°C) before you start cooking. Use butter or parchment paper to line a 9×9-inch baking sheet. - Combine the dry ingredients.
Mix the flour, baking powder, baking soda, and salt in a medium bowl. Put it away. - Mix the butter and sugar together.
Put the softened butter and sugar in a big bowl and whisk them together until they are light and fluffy. Add the eggs one at a time, then mix in the sour cream and vanilla extract. - Mix the wet and dry ingredients together.
Add the dry ingredients to the wet ingredients a little at a time, mixing only until they are all mixed together. Don’t mix too much. Mix in the chocolate chips.
- Put the batter in the pan.
Put the batter in the prepared baking pan and spread it out evenly. - Put on the Crumble Topping.
Mix the brown sugar, cinnamon, flour, and melted butter together in a small bowl. Evenly spread this crumble topping over the batter. - Bake the cake.
Bake the cake for 35 to 40 minutes at 350°F, or until a toothpick inserted in the middle comes out clean. - Let it cool and serve.
Before cutting and serving, let the cake cool in the pan for about 15 minutes. Warm it up or leave it at room temperature and enjoy it with a cup of coffee or milk!
Tips for Making the Best Chocolate Chip Coffee Cake
- Don’t forget the sour cream! It makes the cake very moist and gives it a lovely, fluffy feel. If you don’t have sour cream, Greek yogurt is a fantastic substitute.
- Put some flour on your chocolate chips. This keeps them from going to the bottom of the batter.
- Don’t mix the batter too much. Stop stirring once the wet and dry ingredients are mixed together! If you combine too much, your cake will be dense.
- Add more crumble topping. If your family is anything like mine, they’ll be fighting over those delectable crumbs of cinnamon and sugar.
- Cut it up after it has cooled. I know it’s hard to wait, but letting the cake cool will help it get firmer, which will make it easier to cut.
Changes and Substitutions
- No sour cream? You can use plain Greek yogurt or even buttermilk.
- Want a nutty change? Add 1/2 cup of chopped walnuts or pecans to the crumble topping.
- Take out the cinnamon. If you don’t like cinnamon, you can use cocoa powder instead to make a chocolate crumble topping.
- Change the chips. For a creative twist, try using dark chocolate, white chocolate, or even peanut butter chips.
Tips for Making Ahead
- The night before, mix the flour, baking powder, baking soda, and salt together.
- Make the crumble topping and keep it in an airtight jar in the fridge until you’re ready to bake.
How to Store and Use Leftovers
Store leftovers: You may keep the cake covered at room temperature for up to three days or in the fridge for up to a week.
Wrap each slice tightly in plastic wrap and freeze it for up to three months. For a quick treat, just thaw it out and heat it up in the microwave.
Let’s make something together!
I hope you’re as eager as I am to taste this coffee cake with chocolate chips. This dish really does make your house smell great and have everyone running to the kitchen. I’d love to know how it works out if you make it! Please leave a comment below with your ideas, questions, or any fun changes you make. Have fun baking! 🍫🎂
