Chocolate Chip Coffee Cake

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Soft and fluffy coffee cake is studded with mini chocolate chips then is topped off with an oat, cinnamon, and chocolate chip crumble.

When I make something for breakfast that isn’t a piece of toast or a bagel I’m looking for something sweet.   I like something that will balance out the bitterness of my coffee.

One thing I really like in the morning is coffee cake.   There are so many delicious flavors you can make with different flavored chips, fruits, and nuts.  Plus it is something I can make, bake, and enjoy within an hour.

What is Coffee Cake?

Coffee cake is a type of cake that is typically served at breakfast time with a cup of coffee but it doesn’t usually contain coffee.   It’s a moist and sweet cake that usually has a cinnamon sugar streusel on top.  Coffee cake can include fruit or nuts or it can even have a chocolate or cinnamon swirl. 

I’ve made a lot of different flavors of coffee cake. In the spring this Spiced Carrot Coffee Cake is perfect for breakfast or brunch. For a sweet and tart flavor this Meyer Lemon Coffee Cake is delicious. When I’m looking for a fancy coffee cake I really love this Raspberry Cream Cheese Coffee Cake.

Since most of my coffee cakes have fruit in them I decided it was time to make one using chocolate chips.   A good chocolate chip coffee cake is great with a cup of coffee or tea in the morning.

I wanted to make a cake that was soft and not too sweet so it would work well with the richness of the chocolate chips.  Too much sweetness in a breakfast food isn’t good.

What type of chocolate chip should I use?

I ended up using semi-sweet chocolate chips because they are sweet but not overly sweet.  You can use milk chocolate chips if you want a sweeter coffee cake or dark chocolate chips if you want a less sweet cake.  You can also use regular sized chips or mini chocolate chips. 

This coffee cake has chocolate chips in the actual cake and in the streusel on top.   The original recipe didn’t have oats in the streusel but I think it makes for a better topping.

If you aren’t a huge fan of chocolate for breakfast but you still want to make a coffee cake you can simply leave the chocolate chips out of this recipe and you will have a delicious classic coffee cake.

Ingredients:

• all purpose flour
• mini chocolate chips (or you can use regular chocolate chips)
• baking powder
• salt
• salted butter (or unsalted if you prefer)
• granulated sugar
• egg
• whole milk (or plant based milk if you prefer)
• light brown sugar (or dark if you prefer)
• rolled oats
• cinnamon

To make the coffee cake preheat the oven to 375 degrees.  Spray an 8 x 8 baking dish with cooking spray and set aside.

In a large bowl cream together the butter and sugar.   Add in the egg and mix well.  In a medium bowl combine the flour, mini chocolate chips, baking powder, and salt. Add half of the flour mixture to the butter mixture and mix well.  Add in the milk and stir until well combined.  Stir in the remaining flour mixture.

Pour mixture into the prepared pan.  In a small bowl combine the brown sugar, oats, flour, cinnamon, and butter.  Use a fork or your fingers to make a crumble.   Stir in the mini chocolate chips.  Sprinkle on top of the coffee cake.

Bake for 30-35 minutes.

This coffee cake is delicious.   It’s soft and fluffy with a rich sweetness from the chocolate chips.  The oat and chocolate chip crumble on top is crunchy and gives the coffee cake some texture.

How do you store coffee cake?

Store the coffee cake in an air tight container or cake dome at room temperature for up to 5 days.  You can also wrap individual pieces in plastic wrap then put them in a zip top freezer bag and freeze them for up to 6 months. 

We enjoyed this coffee cake with a cup of coffee at breakfast time but it was also great as an after dinner treat.

Chocolate Chip Coffee Cake

Traditional coffee cake made with mini chocolate chips and a chocolate chip oat crumble on top.

5 from 2 votes

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 servings

Author: Hezzi-D

Equipment

• 1 mixing bowls
• 1 8 x 8 Baking dish

Ingredients

For the coffee cake:

• 1 1/2 cups all purpose flour
• 1/2 cup mini chocolate chips
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 Tablespoons salted butter softened
• 3/4 cup granulated sugar
• 1 egg
• 3/4 cup milk

For the crumble topping:

• 3/4 cup brown sugar
• 1/4 cup all purpose flour
• 1/2 cup oats
• 2 teaspoons cinnamon
• 1/4 cup mini chocolate chips

Instructions

• Preheat the oven to 375 degrees. Spray an 8 x 8 baking dish with cooking spray and set aside.
• In a large bowl cream together the butter and sugar. Add in the egg and mix well.
• In a medium bowl combine the flour, chocolate chips, baking powder, and salt.
• Add half the flour mixture to the butter mixture and mix well. Stir in the milk and mix until well combined.
• Add remaining flour mixture and mix until well combined. Pour into the prepared pan.
• In a small bowl combine the brown sugar, flour, oats, cinnamon, and butter. Use your fingers or a fork and mix into a crumble. Stir in the mini chocolate chips. Sprinkle over top of the batter in the pan.
• Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Cool then cut into pieces and serve.

Notes

Recipe adapted from .

More Brunch Recipes:

• Curried Chickpea Salad Sandwich from A Kitchen Hoor’s Adventures
• Monte Cristo Stuffed Waffles from Jolene’s Recipe Journal
• Pizza Frittata from A Day in the Life on the Farm
• Hashbrown Breakfast Casserole Recipe from Blogghetti
• Chocolate Chip Coffee Cake from Hezzi-D’s Recipe Box
• Chorizo Breakfast Casserole from Our Crafty Mom
• Butterfly Pea Flower Cocktail from Easy Recipes for One
• Horseradish Cheese Spread from Art of Natural Living
• Spring Salad with Grapes and Pistachio-Crusted Goat Cheese from The Spiffy Cookie
• Ham and Egg Cups from Karen’s Kitchen Stories