Easy Chocolate Chip Coffee Cake with Crumb Topping

This chocolate chip coffee cake is soft, buttery, and packed with melty chocolate chips and a ribbon of cinnamon sugar through the middle. It’s the kind of cake you can slice for breakfast, bring to a brunch, or sneak a piece of after dinner.

I’ve made it more times than I can count, and it always comes out with a tender crumb and a crisp, sugary top that crackles when you cut into it. If you want a cake that feels a little special but comes together with pantry staples, this is the one.

What Makes This Cake So Good

The sour cream gives the cake a fine, moist crumb that stays soft for days. You get a swirl of cinnamon brown sugar in every bite, plus pockets of melted chocolate.

The crumb topping is my favorite part. It bakes up golden and slightly crunchy, and the brown sugar adds a deep caramel note without making the cake heavy. No mixer tricks, no fussy steps, just a solid coffee cake that works.

Ingredients

• 1 1/2 cups all-purpose flour: spooned and leveled, not scooped
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened: use real butter; it’s the main flavor here
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sour cream: full-fat keeps the cake tender
• 1/4 cup whole milk
• For the filling
• 1/4 cup brown sugar: light or dark both work
• 1 teaspoon ground cinnamon
• 1/2 cup semisweet chocolate chips: mini chips give you more in each bite
• For the crumb topping
• 1/4 cup brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Variations / Substitutions

• Greek yogurt for sour cream: swap in plain full-fat Greek yogurt one for one. The cake will be a little tangier but just as moist.
• Dark chocolate chips: use bittersweet or dark chips if you want less sweetness. White chocolate chips work too, though they will turn out sweeter overall.
• Add nuts: fold 1/4 cup chopped toasted pecans or walnuts into the filling, or sprinkle them on the crumb topping.
• Spice it up: a pinch of nutmeg or cardamom in the filling adds a gentle warmth.

For a simpler chocolate chip snack, try my Banana Chocolate Chip Muffins.

How to Make Chocolate Chip Coffee Cake

Step 1: Mix the Dry Ingredients

Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan. In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, and salt until they’re evenly combined.

The mixture should look light and uniform. No lumps of baking powder floating around—that way the cake rises evenly.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar with a hand mixer (or a wooden spoon and some elbow grease) until the mixture is pale and fluffy, about 2 minutes. Add the egg and vanilla and beat until smooth. Scrape down the sides, then add the dry ingredients in three parts, alternating with the sour cream and milk, starting and ending with the dry mix. Stir just until no streaks of flour remain.

The batter will be thick and velvety. If you see a few small lumps, that’s okay—overmixing can make the cake tough.

Step 3: Layer the Batter and Filling

For the filling, stir together the brown sugar and cinnamon in a small bowl. Spread half of the batter into the greased pan. Sprinkle the cinnamon sugar mixture evenly over the top, then scatter on the chocolate chips. Dollop the rest of the batter over the chips and carefully spread it to cover (an offset spatula helps). Make the crumb topping by mixing the brown sugar, flour, cinnamon, and melted butter with a fork until it forms moist clumps. Sprinkle the crumb over the top layer of batter.

You’ll see the stripe of cinnamon sugar peeking through the sides of the pan. The crumb will look a little messy, which is just right.

Step 4: Bake and Cool the Cake

Bake on the middle rack for 35 to 40 minutes. The top will turn deep golden and the crumb will look set. A toothpick poked into the center should come out with a few moist crumbs but no wet batter. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing.

The kitchen will smell like butter, cinnamon, and warm chocolate. Serve the cake warm or at room temperature, and the crumb topping will keep its crunch.

A Few Notes Before You Start

• Use room temperature butter, egg, and sour cream. Cold ingredients won’t blend as smoothly and can make the batter curdle.
• Don’t overmix the batter once you add the flour. Stir just until combined, and the cake will be softer.
• Check the cake a few minutes early. Every oven is different, and chocolate chips can make a toothpick look wet even when the cake is done. Look for a tester with only a smear of melted chocolate.
• The crumb topping clumps best when the butter is warm enough to moisten the flour but not so hot it melts the sugar. Melted and cooled slightly works well.

Bake times by pan:

Storing Leftovers

• At room temperature: keep the cake covered loosely with foil or in an airtight container for up to 3 days. The crumb will soften a bit but the cake stays moist.
• Refrigerate: store covered for up to 5 days. The crumb loses its crunch but the flavor deepens.
• Reheating: warm individual slices in the microwave for 10–15 seconds, or in a 300°F oven until just heated through.

What Goes Well with Chocolate Chip Coffee Cake

This cake is rich and buttery, so a hot cup of coffee cuts through that sweetness nicely. The slight bitterness of dark roast or espresso balances the chocolate chips and brown sugar. A glass of cold milk works too—the creaminess rounds out the crumb topping. For a brunch spread, a bowl of fresh berries brings a bright contrast to the dense, tender cake.

Frequently Asked Questions

Can I use oil instead of butter?

You can, but the texture and flavor will change. Use an equal amount of vegetable or canola oil. The cake will be moister but will lack the buttery taste, and the crumb topping needs butter to clump properly.

Can I freeze this coffee cake?

Yes. Wrap the cooled cake (unsliced) in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then warm in a low oven to recrisp the top.

Can I add nuts without changing the recipe?

Absolutely. Chop 1/4 cup of toasted pecans or walnuts and mix them into the filling or sprinkle them on the crumb topping. You don’t need to adjust the other ingredients.

Why did my crumb topping sink?

It usually happens when the batter is too soft or the crumb pieces are too large. Make sure your batter is chilled if your kitchen is warm, and pinch the crumb into pea-sized clumps.

Chocolate Chip Coffee Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Calories: 381

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1/4 cup brown sugar (for filling)
• 1 teaspoon ground cinnamon
• 1/2 cup semisweet chocolate chips
• 1/4 cup brown sugar (for topping)
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
4. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream and milk, starting and ending with the dry. Stir just until combined.
5. For the filling, mix 1/4 cup brown sugar with 1 teaspoon cinnamon in a small bowl.
6. Spread half the batter in the prepared pan. Sprinkle the cinnamon sugar evenly over it, then scatter the chocolate chips on top. Dollop the remaining batter over the chips and spread gently.
7. For the crumb topping, combine 1/4 cup brown sugar, 1/3 cup flour, and 1/2 teaspoon cinnamon. Stir in the melted butter with a fork until clumpy. Sprinkle over the batter.
8. Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out with moist crumbs. Cool in the pan on a wire rack for at least 15 minutes before slicing.

Notes

Bake times can vary by pan size, so check the cake 5 minutes before the earliest time. If the top browns too quickly, tent it loosely with foil. The cake is best the day it’s made but stays tender for days.