The Ultimate Cinnamon Chocolate Chip Coffee Cake: A Recipe for Irresistible Moistness and Flavor
Prepare to fall in love with this incredible Cinnamon Chocolate Chip Coffee Cake recipe! This isn’t just any coffee cake; it’s a masterpiece of moist, tender cake generously studded with sweet chocolate chips. Crowned with an aromatic cinnamon crumb topping and an extra scattering of chocolate chips, every bite is a delightful combination of textures and flavors. If you’re a true chocolate enthusiast, feel free to double down on the chocolate chips within the cake batter – it’s a secret indulgence that will only make it more heavenly!
There’s an undeniable charm and elegance that comes with a perfectly baked coffee cake. It feels both comforting and a little bit fancy, making it ideal for any occasion from a casual breakfast to an elaborate brunch or a sweet dessert. If you cherish classic coffee cake recipes, you’ll also adore our Banana Coffee Cake and Carrot Coffee Cake. And for those mornings when you crave a handheld treat, our Bakery-Style Chocolate Chip Muffins offer a similar flavor profile in a convenient muffin form.
Why This Cinnamon Chocolate Chip Coffee Cake is a Must-Try
This isn’t just another coffee cake; it’s engineered for ultimate satisfaction. Here’s what makes this particular recipe stand out from the rest and why you’ll want to bake it again and again:
- Unbelievably Moist Coffee Cake with Sour Cream: The secret to achieving an exquisitely moist coffee cake that practically melts in your mouth lies in the strategic addition of sour cream. Beyond imparting a delightful tangy note that complements the sweetness, the generous fat content in full-fat sour cream works wonders, ensuring the cake remains incredibly tender and moist for days. Paired with buttermilk, it creates a light and airy crumb that’s truly irresistible.
- A Taste of Sweet Nostalgia: There’s something profoundly comforting about a perfectly baked chocolate chip coffee cake that effortlessly brings cherished memories flooding back. Perhaps it reminds you of childhood mornings, family gatherings, or a special after-school treat, much like one friend’s mom used to make in 7th grade. The warm, inviting aroma and rich flavors create new, lasting memories, making every slice a truly memorable experience.
- The Coffee Cake That Truly Has It All: If you’re still reading and haven’t rushed off to bake this delightful cinnamon chocolate chip coffee cake, allow us to fully convince you! This recipe delivers on every front. You’ll enjoy a deliciously moist cake crumb (thanks to the perfect blend of sour cream and buttermilk), generously studded throughout with rich chocolate chips. This tender base is then crowned with a buttery, sweet, and perfectly spiced cinnamon crumble topping. And just when you thought it couldn’t get any better, we finish it off with even more chocolate chips on top! It’s a symphony of textures and flavors in every single bite.
Essential Ingredients for Your Perfect Coffee Cake
To achieve the best possible Cinnamon Chocolate Chip Coffee Cake, selecting the right ingredients is key. Here’s a closer look at what you’ll need and why each component plays a vital role in this delectable recipe:
- Buttermilk: While regular milk can be used in a pinch, buttermilk is highly recommended for this recipe. Its acidity reacts with the leavening agents, resulting in a lighter, more tender crumb texture. It also contributes a subtle tang and significant moisture, enhancing the overall flavor and keeping the cake deliciously moist alongside the sour cream. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk to the 1/4 cup line. Let it sit for 5-10 minutes until it slightly curdles before using.
- Sour Cream: This ingredient is a cornerstone of our chocolate chip sour cream coffee cake, giving it its signature moistness and rich texture. Always opt for full-fat sour cream, as its higher fat content is crucial for the tender crumb and luxurious mouthfeel. It also adds a slight tangy depth that perfectly balances the sweetness of the cake and chocolate chips.
- Semi-Sweet Chocolate Chips: While milk chocolate chips are an option for those who prefer a sweeter profile, semi-sweet chocolate chips are highly recommended for this recipe. Their slightly more bitter, intense chocolate flavor provides a wonderful contrast to the sweetness of the coffee cake and the cinnamon crumble. This balance prevents the cake from being overly sweet, creating a more complex and satisfying taste.
- Cold Butter (for the Topping): For the perfect crumb topping, cold butter is essential. When cut into the flour and sugar, the cold butter forms small pockets that melt during baking, creating a flaky, tender, and irresistibly crumbly texture, much like a pastry. If your butter is too warm, it will blend too easily and create a doughy topping rather than distinct crumbs.
- Cinnamon: You might initially wonder about the combination of cinnamon with chocolate chips, but trust us – it’s a match made in heaven! The warm, inviting spice of cinnamon beautifully complements the rich chocolate, adding a layer of sophisticated flavor to this cinnamon chocolate chip cake. It’s a classic pairing that elevates the entire dish.
Easy Step-By-Step Instructions for Your Coffee Cake
Creating this Cinnamon Chocolate Chip Coffee Cake is a straightforward and rewarding process. Follow these simple steps for a perfect bake every time:
- Prepare Your Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until they are thoroughly combined. This ensures even distribution of the leavening agents for a consistent rise. Set this mixture aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed. Continue mixing for 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Incorporate Eggs and Flavorings: Add the large eggs one at a time, beating well after each addition to ensure full incorporation. Scrape down the sides of the bowl as needed. Once all eggs are added, mix in the vanilla extract and milk until just combined. Be careful not to overmix at this stage.
- Alternate Dry Ingredients and Sour Cream: With the mixer on low speed, gradually add about half of the dry flour mixture to the wet ingredients and mix until just combined. Then, add the sour cream and mix until incorporated. Finish by adding the remaining dry ingredients and mix only until no streaks of flour remain. Overmixing can develop the gluten too much, leading to a tough cake.
- Gently Fold in Chocolate Chips: Using a spatula, gently fold in the chocolate chips. Be careful not to crush them or overmix the batter. You want them evenly distributed but intact.
- Transfer to Prepared Pan: Pour the thick chocolate chip coffee cake batter into a 9×13-inch baking dish that has been thoroughly greased with nonstick cooking spray or lined with parchment paper. The batter will be quite thick, so use a spatula to gently spread it into an even layer, ensuring consistent baking.
- Prepare and Add the Cinnamon Topping: In a separate medium-sized bowl, combine the cold butter (cut into small cubes), ground cinnamon, brown sugar, and all-purpose flour. Using a pastry cutter, your fingertips, or a fork, work the butter into the dry ingredients until the mixture forms a coarse, sandy texture with some pea-sized crumbs. Evenly sprinkle this delicious cinnamon sugar crumble topping over the cake batter, then generously scatter an additional 1/2 cup of chocolate chips over the crumble.
- Bake to Golden Perfection: Bake the coffee cake in your preheated oven at 350°F (175°C) for 35-40 minutes. The cake is ready when a wooden skewer or toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter. The topping should be golden brown and fragrant. Allow the cake to cool slightly before slicing and serving. Enjoy the warm, comforting flavors!
Expert Tips for the Best Chocolate Chip Coffee Cake
To ensure your Cinnamon Chocolate Chip Coffee Cake turns out absolutely perfect every time, keep these valuable tips in mind:
- Sour Cream Substitution: If you find yourself without sour cream, plain full-fat Greek yogurt makes an excellent 1:1 substitute. It offers a similar tang and rich moisture that will keep your coffee cake tender. Avoid low-fat or fat-free versions, as they won’t provide the same richness and moisture.
- Chocolate Chip Generosity: Don’t be shy with the chocolate! You can certainly add more than the suggested 1/2 cup of chocolate chips to the top of the cinnamon mixture. Feel free to be as generous as you’d like, or even mix in some mini chocolate chips for extra chocolatey goodness in every bite.
- Perfect Pan Preparation: For easy release and a beautifully baked cake, I highly recommend using a high-quality baking spray like Bakers Joy when greasing your pan. This ensures the cake doesn’t stick and comes out cleanly, preserving its perfect edges and crumbly topping.
- Avoid Overmixing the Batter: This is a crucial tip for a tender coffee cake! When incorporating the dry ingredients and sour cream, mix only until they are just combined. A few small streaks of flour or sour cream are perfectly acceptable. Overmixing can overdevelop the gluten in the flour, resulting in a tough, dense cake that won’t rise properly. Stop mixing as soon as everything is incorporated.
- Temperature Matters: Ensure your butter and eggs for the cake batter are at room temperature. This allows them to cream together more easily and create a smoother, more emulsified batter, which traps air better for a lighter cake.
- Cooling is Key: While tempting to dive in immediately, allowing the coffee cake to cool slightly in the pan before slicing helps it set and prevents it from falling apart. A completely cooled cake will also slice more cleanly.
- Bundt Cake Variation: This versatile recipe can also be adapted! I’ve successfully transformed this amazing cinnamon chocolate chip coffee cake into a beautiful Bundt cake. If you’re looking for an impressive presentation, you’ll love my Chocolate Chip Bundt Cake Recipe, which uses a similar delicious base.
Make Ahead, Storing, and Freezing Your Coffee Cake
Planning ahead or dealing with leftovers is easy with this delicious coffee cake:
- Make Ahead: For the freshest taste and texture, it’s generally best to prepare the batter just prior to baking. However, you can measure out your dry and wet ingredients separately a day in advance to speed up the process on baking day. The crumble topping can also be made ahead and stored in the fridge.
- Storing Leftovers: Any leftover slices of this chocolate chip coffee cake can be stored in an airtight container or tightly covered at room temperature for 2-3 days. To extend freshness, you can also store it in the refrigerator for up to 5 days, though the texture is best at room temperature.
- Freezing: This coffee cake freezes beautifully! To freeze, cut the cooled cake into individual slices. Wrap each slice individually in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. Alternatively, you can tightly wrap the entire pan (once completely cooled) in plastic wrap and then aluminum foil. Freeze for up to 2 months. To enjoy, remove slices as needed and let them thaw overnight in the refrigerator or unwrapped at room temperature for a few hours. You can even gently warm a slice in the microwave for a fresh-baked feel.
Frequently Asked Questions About Coffee Cake
This particular coffee cake recipe relies on sour cream for its signature moistness and tender crumb. However, if you don’t have sour cream on hand or prefer an alternative, plain, full-fat Greek yogurt is an excellent substitute. It provides a similar creamy texture and tangy flavor that works wonderfully in baked goods.
Coffee cake gets its name not from containing coffee as an ingredient, but because it is traditionally served *alongside* coffee. It’s a popular choice for breakfast, brunch, or an afternoon snack, perfectly complementing a hot cup of coffee. These cakes often feature warm spices like cinnamon, nutmeg, or streusel toppings, creating a comforting profile that pairs beautifully with a brewed beverage.
Despite its name, traditional coffee cake typically does not contain coffee in the batter, meaning it’s free of caffeine. Therefore, eating a slice of coffee cake alone will not keep you awake unless you’re particularly sensitive to sugar! If you pair it with a caffeinated beverage, that’s where the wake-up effect would come from.
Absolutely! While this recipe is designed for a standard 13″x9″ inch pan, you can certainly bake it in a smaller 9″x9″ inch pan if you desire a much taller coffee cake. Keep in mind that when using a different size pan, the baking time will differ. A smaller, deeper pan will require a longer baking time, so keep a close eye on the cake and use the toothpick test to determine doneness.
More Delightful Sweet Treats to Explore
If you’ve enjoyed this Cinnamon Chocolate Chip Coffee Cake, you’ll surely love these other delightful recipes from our collection:
- Pumpkin Chocolate Chip Coffee Cake: A seasonal twist on a classic, perfect for autumn flavors.
- Lemon Poppy Seed Cake: A bright, zesty, and refreshing cake for any time of year.
- Classic Spice Cake: Warm spices create a comforting and aromatic dessert.
- Cinnamon Banana Bread Recipe: A beloved classic with a hint of cinnamon for extra warmth.
- Mini Cinnamon Rolls: All the flavor of your favorite cinnamon rolls in a bite-sized format.
Did you make this unforgettable Cinnamon Chocolate Chip Coffee Cake? We’d absolutely love to hear about your experience! Leave a star rating and review right here on the blog post, or scroll down to the recipe card below and share your thoughts. Your feedback helps other bakers!
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Review
Cinnamon Chocolate Chip Coffee Cake
Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup brown sugar – packed
- 1/2 cup unsalted butter – at room temperature
- 2 large eggs – at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup milk – or buttermilk
- 3/4 cup sour cream – see notes
- 1 cup semi-sweet chocolate chips
Topping
- 4 tablespoons cold butter – cut into cubes
- 1/2 tablespoon ground cinnamon
- 1/2 cup all purpose flour
- 2/3 cup brown sugar – packed
- 1 cup semi-sweet chocolate chips – can use more if you’d like
Equipment
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13″x9″ glass baking pan
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a 13×9 inch baking dish with nonstick spray or line with parchment paper. Set aside.
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In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure it’s well combined for even leavening. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale, typically taking about 2-3 minutes on medium speed.
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Add the large eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl as needed. Once the eggs are mixed in, add the vanilla extract and milk, mixing until just combined.
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With your mixer on low speed, gradually add half of the dry ingredients to the wet mixture and mix until just combined. Then, add the sour cream and mix again until incorporated. Finally, add the remaining dry ingredients and mix only until no streaks of flour remain. Be careful not to overmix the batter to ensure a tender cake. Gently fold in 1 cup of semi-sweet chocolate chips with a spatula.
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Scoop the thick batter into your prepared baking dish. Use a spatula to spread the batter into an even, level layer. Evenly sprinkle the prepared cinnamon topping over the batter, then generously top with the additional 1 cup of semi-sweet chocolate chips.
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Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with a few moist crumbs attached, but no wet batter. The topping should be golden brown.
Topping Instructions
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In a medium bowl, combine the cold butter (cut into small cubes), ground cinnamon, all-purpose flour, and packed brown sugar. Using a pastry cutter, a fork, or your fingertips, work the butter into the dry ingredients until the mixture forms a coarse, sandy texture with some pea-sized crumbs. This is your delicious streusel topping!
Notes
Leftover coffee cake can be stored covered at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped tightly.
Nutrition