Go Back
–+ servings
Chocolate Chip Coffee Cake

Irresistible Chocolate Chip Coffee Cake for Cozy Mornings

This Chocolate Chip Coffee Cake is soft, fluffy, and layered with melty mini chocolate chips, perfect for elevating your brunch game.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure and stability for the cake; stick with this for the best results.
  • 1 cup Granulated Sugar Adds sweetness; you can swap it with coconut sugar for a unique flavor twist.
  • 2 teaspoons Baking Powder Helps the cake rise for a light texture; make sure it’s fresh!
  • 1 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1 cup Mini Chocolate Chips Infuses delightful chocolate flavor; mini chips distribute more evenly throughout the cake.
  • 3/4 cup Milk Keeps the cake moist and creates a smooth batter; feel free to use almond milk for a non-dairy option.
  • 1/4 cup Canola Oil Maintains softness and prevents dryness; melted coconut oil is a suitable alternative.
  • 1 Large Egg Binds the ingredients together and contributes to the cake's wonderful texture; for an eggless version, substitute with 1/4 cup applesauce or a flax egg.
For the Topping
  • 1/2 cup Light Brown Sugar Adds depth of flavor to the deliciously crumbly topping; dark brown sugar can deepen the taste even further.
  • 3 teaspoons Cinnamon Infuses the cake with a warm, inviting flavor profile; you can use nutmeg for a different spice kick.
  • 3 tablespoons Butter Creates a crumb-like texture in the topping; use vegan butter for a dairy-free version.

Equipment

  • 8-inch baking pan
  • Mixing bowls
  • whisk
  • spatula
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8-inch baking pan.
  2. In a large mixing bowl, sift together all-purpose flour, granulated sugar, baking powder, salt, and mini chocolate chips.
  3. In a separate bowl, combine the milk, canola oil, and large egg, whisking until well incorporated.
  4. Gently pour the wet ingredients into the dry mixture and fold together until just combined.
  5. In a small bowl, mix brown sugar, cinnamon, and cold butter, then crumble until it resembles coarse crumbs.
  6. Spread half of the cake batter into the prepared pan and sprinkle half of the crumb topping over it.
  7. Add the remaining batter and top with the rest of the topping.
  8. Bake for 30–35 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 5–10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter for the best texture. Store leftovers covered at room temperature for up to 2 days.

Tried this recipe?

Let us know how it was!