★★★★★

Chocolate Chip Coffee Cake

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.

Chocolate Chip Coffee Cake recipe with Cinnamon swirl, red and green chocolate chips.

Coffee Cake

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.

I am weak when it comes to an irresistible breakfast cake sitting on my counter. 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.

Today’s recipe was created using my Cream Cheese Cinnamon Streusel Coffee Cake recipe.

That recipe makes something more similar to a cheesecake, while this is very much a straightforward coffee cake with chocolate chips.

I made this coffee cake recipe in TWO cake pans–one for now and one to freeze for Christmas morning breakfast!

I also used a smaller amount of streusel topping than I do in many of my other coffee cake recipes. Instead, I added in a center layer of chocolate chips and cinnamon swirl to these cakes That turned out to be one of my best-ever ideas.

Chocolate and cinnamon is such an underrated combination! I’m sure you’ll agree that they’re perfectly paired in this holiday breakfast cake.

Slice of coffee cake with red and green chocolate chips on a stack of red and white dessert plates.

Holiday Breakfast

I found some red and green chocolate chip morsels at the grocery store this week and made one batch with those for a festive version of this cake.

I also made a batch with regular chocolate chips. You decide which way to go! If you’re reading this post in the middle of summer, you may want to use the regular chocolate chips. Just sayin’.

But if you need a little Christmas in July who am I to stop you? I’m a sucker for a festive cake and the bright colors were such a fun addition.

Come Christmas morning, we’ll be digging into slices of this cake as we sip coffee and cocoa and open presents. If you can’t eat cake for breakfast on Christmas, when can you?

The classic look of the regular chocolate chips was pretty, too. If you’re a fan of white chocolate, you could even try this recipe with half white chocolate morselfs. Serve it for breakfast, brunch, dessert or as an afternoon treat any time of year.

Whichever way you make this cake (and whenever you choose to serve it), I know you’re going to love it!

Pin this now to save for later

Pin this recipe to your favorite Board
Screenshot of Pinterest
Chocolate Chip Coffee Cake with cinnamon swirl on a wire rack.

Step by Step Instructions

STEP 1. Make the streusel

Combine flour, sugars, cinnamon and butter in small bowl. Mix with hands until crumbly. Set aside.

STEP 2. Make the cake batter

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 prepared cake pans lined with parchment paper, dividing evenly.

Spread using the back of a spoon or a small offset spatula. 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.

STEP 3. Bake the cakes!

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.

How long does coffee cake stay good?

This cake is best served within three days of baking if you’re not freezing it. When I made it, we ate one that same day for dessert (and breakfast the next day). The other, I stored in the freezer.

Can you freeze coffee cake?

Absolutely! Freeze in individual slices for quick and easy serving or wrap the cake in plastic wrap and foil. Let thaw on the counter over night and it’ll be ready to enjoy for breakfast the next day.

More Easy Recipes

Yield: 16 servings

Chocolate Chip Coffee Cake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Chocolate Chip Coffee Cake with swirls of cinnamon and chocolate chips! Use some festive red and green chips for the holidays!

Ingredients

For the cake:

  • 2 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2/3 cup buttermilk

For the Streusel:

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 tsp ground cinnamon
  • 1/4 cup unsalted butter, softened
  • 2 cup semi-sweet chocolate morsels, divided

Instructions

  1. For the cake, grease and flour two 8 1/2 inch round cake pans. Line the bottom with parchment paper. Set aside.
  2. For the streusel, combine flour, sugars, cinnamon and butter in small bowl. Mix with hands until crumbly. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve into slices or freeze in an airtight container for later use. ENJOY. Best used within 3 days of baking (if not freezing).

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 406Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 66mgSodium: 130mgCarbohydrates: 57gFiber: 2gSugar: 37gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

I love this cinnamon chocolate chip coffee cake for breakfast. Brew a strong cup of coffee, cut yourself a slice and enjoy!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on April 21, 2020

Comments & Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *