Chocolate Chip Coffee Cake

4.56 from 38 votes
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Chocolate Chip Coffee Cake – A light and fluffy coffee cake with a layer of chocolate chip streusel in the middle and on top! Omit the chocolate chips and you have the classic coffee cake you know and love!

When I was growing up having coffee cake on a weekend morning was quite the treat! It has become a tradition with my son and his grandparents, whenever they are visiting it is always a must!

This is the recipe that my mom always made when I was growing up, I just added chocolate chips to make it more fun!

Chocolate Chip Coffee Cake - A light and fluffy coffee cake with a layer of chocolate chip streusel in the middle and on top!

 

What You’ll Need

  • All-Purpose Flour
  • Sugar
  • Baking Powder
  • Salt
  • Oil
  • Milk
  • Egg
  • Mini Chocolate Chips
  • Brown Sugar
  • Cinnamon
  • Butter

The chocolate chips are definitely optional in this recipe, just following everything exactly the same but omit them for the traditional coffee cake you know and love.

Chocolate Chip Coffee Cake {Dinners, Dishes, and Desserts}

How To Make Chocolate Chip Coffee Cake

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. Start by mixing your dry ingredients in a bowl with the chocolate chips and set aside. Mixing the chocolate chips in with the flour will help them from just sinking to the bottom as it bakes.
  2. Mix together oil, milk and egg. Stir until the egg is completely blended with the milk. Add to the flour mixture, and mix until it is just combined.
  3. For the topping, use your fingers to combine brown sugar, cinnamon, and butter until the texture of coarse sand. Mix in chocolate chips.
  4. Spread half cake batter in pan. Sprinkle with half topping/filling. Top with remaining cake batter and then remaining topping/filling.
  5. Bake 25-30 minutes or until golden brown and a tester comes out mostly clean
Chocolate Chip Coffee Cake - my all time favorite coffee cake recipes with chocolate chips added in!

Storage

If you have leftovers, cover with foil or plastic wrap and store at room temperature. It will last for 1-2 days. I like to reheat in the microwave for about 20 seconds before serving any leftovers.

Recipe Tips

  • Don’t want chocolate for breakfast? Don’t worry! Just leave out the chocolate chips and you have the classic coffee cake that mom made when you were growing up.
  • For the topping, cut the butter into small pieces and make sure it is nice and cold. That will make for the best streusel.
  • This is best served warm. Let it cool for 5-10 minutes after it comes out of the oven and then slice and serve.
slices of coffee cake on a white plate

More Delicious Breakfast Recipes

Chocolate Chip Coffee Cake - A light and fluffy coffee cake with a layer of chocolate chip streusel in the middle and on top!
4.56 from 38 votes

Chocolate Chip Coffee Cake

By Erin
Chocolate Chip Coffee Cake – A light and fluffy coffee cake with a layer of chocolate chip streusel in the middle and on top!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8

Ingredients 

Cake

  • 1 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 3/4 cup milk
  • 1 whole large egg
  • 1/2 cup mini chocolate chips

Topping/Filling

  • 3/4 cup light brown sugar
  • 3 teaspoon cinnamon
  • 3 Tablespoon butter
  • 1/4 cup mini chocolate chips

Instructions 

  • Preheat oven to 375º F. Spray a 8 inch baking pan with non-stick spray. Set aside.
  • In a bowl mix together flour, sugar, baking powder, salt and chocolate chips.
  • In a 2 cup liquid measuring cup, mix together oil, milk and egg. Add to flour mixture, mixing until just combined.
  • For the topping, use your fingers to combine brown sugar, cinnamon, and butter until the texture of coarse sand. Mix in chocolate chips.
  • Spread half cake batter in pan. Sprinkle with half topping/filling. Top with remaining cake batter and then remaining topping/filling.
  • Bake 25-30 minutes or until golden brown and a tester comes out mostly clean

Notes

Leave out the chocolate chips for a traditional coffee cake

Nutrition

Serving: 8Servings | Calories: 423kcal | Carbohydrates: 66g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 37mg | Sodium: 280mg | Fiber: 2g | Sugar: 45g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 8
Calories: 423
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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11 Comments

      1. Coffee cake is a term for a cake that is meant to be served with coffee (or tea) and served with breakfast or brunch to guests. It dates back to Germany in the 16th century.

  1. Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

  2. Made this today and it smells so delicious. My bake time is going on 38mins in an 8in square baking pan. 375…it is still wiggly uncooked in middle. Not sure what happened..

  3. This recipe is easy and so fabulous just as written It’s also wonderful with a few tweaks for a nice variation: substitute 1/4 cup pecan halves, chopped to desired fineness, for the chocolate chips in the streusel mix.
    Add the zest of 3/4 small lemon to the batter. Spoon any berry flavor jam onto the surface of the first half of batter, spreading gently with a knife or offset spatula to create a thin layer, then sprinkle half of the streusel as directed.
    Finish assembling the cake according to the original recipe, then bake as directed above.
    Both ways, this cake is a definite keeper. Thank you so much for this great recipe!

  4. Super recipe!!!!Yum!!! Do you think you could double the recipe and make a bunt cake or a 9X13 sheet? I would really like to make as bunt cake preferably. Thank you for soooooo many delicious recipes!

    1. I think you could make it work in a bundt pan, I just haven’t tried it. I do agree you would need more than 1 recipe for that type of a pan. I would make a double batch, and then see how full it gets. If you have extra batter bake some in a bread loaf pan or muffin tins to not waste it.