Chocolate Chip Coffee Cake with swirls of cinnamon and chocolate chips is a must try! Make it with red and green chocolate morsels for a festive holiday breakfast or dessert.
Love easy breakfast recipes? Try our pancake mix cake for a fun twist. Or give this classic cinnamon roll recipe a try, you won’t be able to resist them!
Table of Contents
Why This Coffee Cake is Best
I am pretty obsessed with coffee cakes. AKA breakfast cakes. Otherwise known as cake for breakfast. (See where this is going??)
While many people are weak when it comes to cookies, fudge, brownies, chips, ice cream… coffee cake is my proverbial kryptonite.
It’s the perfect morning treat that goes so nicely with my morning coffee (hence the name “coffee cake”). The fact that I can serve the same cake for dessert makes it even better.
This chocolate chip coffee cake uses a smaller amount of streusel topping than many of my other coffee cake recipes. Instead, I added in a center layer of chocolate chips and cinnamon swirl.
That turned out to be one of my best-ever ideas.
- Makes TWO coffee cakes – one for now and one to freeze for later!
- The middle layer features chocolate chips and a cinnamon swirl mixture.
- More chocolate chips and streusel are sprinkled on top to finish it off.
Chocolate and cinnamon is such an underrated combination! I’m sure you’ll agree that they’re perfectly paired in this holiday breakfast cake.
Ingredient Notes
- Flour – You’ll need regular all-purpose flour for today’s coffee cake. Be sure to measure the flour correctly for best results.
- Butter – I use and prefer unsalted butter for my baking, but salted will be fine. Omit the kosher salt if using salted butter.
- Sugar – The cake and filling uses regular granulated sugar while the streusel on top calls for both granulated sugar and light brown sugar.
- Vanilla – Make sure to use real vanilla extract (NOT imitation). Try making homemade vanilla extract for amazing flavor.
- Buttermilk – This adds to the rich and tangy flavor. You can make your own buttermilk if needed.
- Chocolate Chips – Regular semi-sweet chocolate chips work great here. You can also swap in some festive red and green morsels for the holidays. Or try using dark chocolate chips if you prefer.
Easy Instructions
Step 1. Prepare the pans. Grease and flour two 9-inch round cake pans (or use my homemade cake release). Line the bottoms with parchment paper.
Step 2. Make the streusel. Combine the flour, sugars, cinnamon and butter in a small bowl. Mix with your hands until crumbly. Set aside.
Step 3. Make the cake batter. Beat the flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until the mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy.
Step 4. Assemble the layers. Divide half of the cake batter evenly between the prepared cake pans. Sprinkle half of the streusel evenly over both cakes then top with half of the chocolate chips on both cakes. Divide the remaining cake batter over each cake and top with the remaining streusel and chocolate chips.
Step 5. Bake and cool. Bake the cakes in a 325 degree F oven for 30-35 minutes. Remove and cool for 15 minutes, then remove cakes from pan onto a wire rack and cool completely. Slice, serve and enjoy!
Tips and Tricks
- Be sure to let the butter soften at room temperature before you make this recipe.
- Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer. After adding the streusel and chocolate chips and the rest of the batter, smooth that layer too.
- Use red and green chocolate chips for a festive holiday version of this cake or go with regular for a year-round coffee cake. You can also try this recipe with half regular chocolate chips and half white chocolate chips. Or try dark chocolate chips.
- Cool the cake completely before you slice it. It’s hard to wait to dig in, but this allows it to set up properly.
- Serve coffee cake for breakfast, brunch, dessert or an afternoon treat. Don’t forget the coffee!
- Store the second coffee cake in the freezer for another time or gift it to a friend, neighbor or family member. It also makes a great hostess gift at the holidays!
Recipe FAQs
This chocolate chip coffee cake can be stored at room temperature for up to 3 days in an airtight container. Or refrigerate in an airtight container for up to 7 days to extend the shelf life.
Yes, this recipe freezes great! Freeze in individual slices for quick and easy serving or wrap the cake in plastic wrap and then in aluminum foil and freeze for up to 3 months. Let thaw on the counter overnight and it’ll be ready to enjoy for breakfast the next day.
You can make this chocolate chip coffee cake in one 9×13 pan or in two 9-inch round cake pans. The baking time and temperature are the same.
More Easy Recipes
- Candy Cane Oreo Cookie bars
- Double Chocolate Chip Cookies
- Cinnamon Apple Coffee Cake
- Gooey Brownie Bars
- Orange Bread
- Cinnamon Swirl Bundt Cake
Breakfast and Brunch Recipes
See all Breakfast and Brunch recipes
Chocolate Chip Coffee Cake
Ingredients
For the cake:
- 2 ½ cup all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup buttermilk
For the Streusel:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter softened
- 2 cup semi-sweet chocolate morsels divided
Instructions
- For the cake, grease and flour two 8 1/2 inch round cake pans. Line the bottom with parchment paper. Set aside.
- For the streusel, combine flour, sugars, cinnamon and butter in small bowl. Mix with hands until crumbly. Set aside.
- In a large mixing bowl, beat flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy. Pour half of mixture in bottom of cake pans, dividing evenly. Spread using the back of a spoon or a small offset spatula (yes it will be very thin, it’s okay!) Top with half of the streusel, sprinkling it over both cakes. Add half of the chocolate chips, about 1 cup, dividing evenly between both cakes.
- Pour the remainder of the batter over the cakes, dividing evenly. Use your spatula or spoon to spread it out one more time. Top with the remaining streusel and chocolate chips.
- Bake cakes in a 325 degree F oven for 30-35 minutes. Remove and cool 15 minutes, then remove cake from pan onto a wire rack. Cool completely.
- Serve into slices or freeze in an airtight container for later use. ENJOY. Best used within 3 days of baking (if not freezing).
Notes
- Be sure to let the butter soften at room temperature before you make this recipe.
- Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer. After adding the streusel and chocolate chips and the rest of the batter, smooth that layer too.
- Use red and green chocolate chips for a festive holiday version of this cake or go with regular for a year-round coffee cake. You can also try this recipe with half regular chocolate chips and half white chocolate chips. Or try dark chocolate chips.
- Cool the cake completely before you slice it. It’s hard to wait to dig in, but this allows it to set up properly.
- Serve coffee cake for breakfast, brunch, dessert or an afternoon treat. Don’t forget the coffee!
- Store the second coffee cake in the freezer for another time or gift it to a friend, neighbor or family member. It also makes a great hostess gift at the holidays!
- See blog post for more recipe tips and tricks.
Nutrition
I love this cinnamon chocolate chip coffee cake for breakfast. Brew a strong cup of coffee, cut yourself a slice and enjoy!
So easy to make and the streusel is perfect!
Okay, so we’re combining chocolate chip cookies with coffee cake? Genius!