Chocolate Chip Coffee Cake Recipe

As I’ve said before, there is no bad time for chocolate. I will eat chocolate for breakfast, lunch and dinner – or any time in between. Chocolate makes everything better. And when you can start your day with a chocolate chip coffee cake – why not?

I like coffee cakes for breakfast, especially when I am hosting company because it is an easy breakfast option. You can easily make a coffee cake the night before and serve it for breakfast the next morning. It’s a toss up if I like blueberry buckle or this chocolate chip coffee cake more. They are both tasty – probably because they both have a generous crumb topping!

This is a coffee cake recipe my Mom has been serving for years. It has some slight variations from a Nestle Tollhouse Coffee Cake recipe she discovered. The proportions of flour and sugar are different in our recipe. I tweaked the recipe further by doubling the amount of crumb topping on this chocolate chip coffee cake. If I want crumb topping, I want it to be a generous coating.

This is our recipe for homemade chocolate chip coffee cake. 

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Ingredients:

For the cake…

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 1/2 cups mini chocolate chip morsels

For the topping…

2 tablespoons flour
1 cup brown sugar
1/4 cup butter
1 cup mini chocolate chip morsels
1/2 cup chopped nuts (optional)

Directions:

Stir together softened butter, sugar and vanilla. Add in eggs, one at a time. Mix well.

Stir in sour cream.

Add baking powder and baking soda. Stir in flour, one cup at a time.

Stir in 1 1/2 cups chocolate chips. Spread in greased 9 by 13 pan.

Mix the crumb topping with your hands. Mix flour, brown sugar and butter. Add in chocolate chips and chopped nuts. Sprinkle topping on cake.

Bake at 350 degrees for 30 to 40 minutes.

Additional Notes:

You can make this coffee cake with or without nuts. When I was little, I didn’t care for the nuts on top, but it does keep the crumb topping from absorbing into the cake. Now that I have little kids of my own, I usually bake this coffee cake without nuts. You can bake it according to your preference!

Be careful not to over bake this cake recipe. I recommend checking it at 25 minutes because you don’t want to dry out the coffee cake. The sour cream helps to keep the coffee cake moist, but still, keep an eye on the time and doneness of your coffee cake.

This chocolate chip coffee cake freezes very well. It is nice to bake ahead of time, pull out of the freezer at night and have fresh coffee cake in the morning – especially when one is up late visiting with company!

Print

Chocolate Chip Coffee Cake

This chocolate chip coffee cake is an easy breakfast recipe, perfect for a breakfast with chocolate lovers.

Ingredients

Scale

For the cake:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 1/2 cups mini chocolate chip morsels

For the topping:

  • 2 tablespoons flour
  • 1 cup brown sugar
  • 1/4 cup butter
  • 1 cup mini chocolate chip morsels
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Stir together softened butter, sugar and vanilla. Add in eggs, one at a time. Mix well.
  2. Stir in sour cream.
  3. Add baking powder and baking soda. Stir in flour, one cup at a time.
  4. Stir in 1 1/2 cups chocolate chips. Spread in greased 9 by 13 pan.
  5. Mix the crumb topping with your hands. Mix flour, brown sugar and butter. Add in chocolate chips and chopped nuts. Sprinkle topping on cake.
  6. Bake at 350 degrees for 30 to 40 minutes.

Nutrition

  • Serving Size: 1

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