This chocolate chip coffee cake is everything I want in a cozy baked treat — tender and buttery on the inside, with chocolate chips melted into every bite and a sweet brown sugar crumble on top. Whether I’m having it with my morning coffee or sneaking a slice after dinner, it always hits the spot.

Why You’ll Love This Recipe

I love how this cake gives me the best of both worlds: the soft, rich texture of a coffee cake and the indulgent surprise of melted chocolate chips. The crumb topping adds just the right amount of buttery crunch, making it perfect for brunch, dessert, or an anytime snack. Plus, it’s easy to whip up with simple ingredients I usually have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crumb Topping:

unsalted butter, cold and cubed
light brown sugar
all-purpose flour

For the Cake:
(Full cake ingredients weren’t included, so I recommend typical additions based on standard recipes — feel free to provide the full list for more accuracy)

all-purpose flour
granulated sugar
baking powder
salt
unsalted butter (softened)
eggs
vanilla extract
sour cream or yogurt
chocolate chips

Directions

I start by making the crumb topping. I cut the cold butter into the brown sugar and flour with a pastry cutter or my fingers until it looks like coarse crumbs. Then I set it aside.
For the cake batter, I cream the softened butter and sugar together until light and fluffy.
I add in the eggs one at a time, then mix in vanilla and sour cream (or yogurt) until smooth.
In a separate bowl, I whisk together the flour, baking powder, and salt, then gradually mix the dry ingredients into the wet batter.
I fold in the chocolate chips gently.
I pour the batter into a greased baking dish, spread it evenly, and sprinkle the crumb topping over the top.
I bake the cake in a preheated oven (usually 350°F) for about 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, I let the cake cool slightly before slicing and serving warm.

Servings and timing

Servings: 8–10 slices
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: Around 1 hour

Variations

Nutty version: I sometimes toss chopped walnuts or pecans into the crumb topping for added crunch.
Spiced twist: A touch of cinnamon or nutmeg in the crumb topping gives the cake a warm, fall-inspired flavor.
Double chocolate: I use both milk and dark chocolate chips for a richer bite.
Berry boost: Fresh raspberries or sliced strawberries add brightness and go great with the chocolate.
Mini muffins: I spoon the batter into a muffin tin to make personal-sized coffee cake bites.

storage/reheating

Storage: I keep leftover cake covered at room temperature for up to 2 days or in the fridge for up to 5 days.
Reheating: I warm slices in the microwave for 10–15 seconds to melt the chocolate slightly and refresh the texture.

FAQs

Can I make this coffee cake ahead of time?

Yes, I often bake it the night before and store it covered on the counter. It stays moist and delicious for a couple of days.

Do I have to use sour cream?

No, if I don’t have sour cream, I use plain Greek yogurt or buttermilk instead. Both keep the cake tender and moist.

Can I freeze this coffee cake?

Absolutely. I wrap individual slices tightly and freeze them for up to 2 months. When I’m ready to enjoy, I thaw them at room temperature or microwave for a few seconds.

How do I keep the crumb topping from sinking?

I make sure to keep the butter in the topping cold and crumbly when I sprinkle it on top of the batter. That way, it stays on top and crisps up perfectly.

What kind of chocolate chips work best?

I usually use semi-sweet chips for balance, but milk chocolate makes it sweeter, and dark chocolate gives a more intense flavor. Any of them work!

Conclusion

This chocolate chip coffee cake is my go-to when I want something sweet, satisfying, and easy to make. It’s tender, rich, and full of chocolatey goodness, with a buttery crumble that takes it over the top. Whether I’m serving it for guests or saving it all for myself, it never lasts long in my kitchen.