Chocolate chip coffee cake Recipe

A warm chocolate chip coffee cake is undoubtedly a comforting sight. The homey aroma of vanilla and chocolate, tender crumbs, and generous dollops of chocolate chips make this cake a long-time favorite for breakfast, brunch, or even dessert. Whether you’re entertaining or just want a slice with your morning coffee, this easy cake will quickly become a go-to in every kitchen. With just a few ingredients from the pantry, you can have a fluffy, rich cake filled with melt-in-your-mouth chocolate chips. It can also be made in advance and freezes well! So let’s see why this chocolate chip coffee cake deserves a great spot in your baking rotation.

Why You’ll Love This Chocolate Chip Coffee Cake

The cake is quite sweet but not incompletely sugary and can be eaten at any time of the day. The crumb is so much soft and fluffy because of a very good balance of dry to wet impure ingredients, and the wonderful chocolate chips have such beautiful pops of rich thirst. If you have been looking for the decadent yet simple cake recipe, there is no model that will hit bakes up just a mixing bowl, an ugly whisk, and your favorite baking dish. It is great for a holiday early morning, a lazy weekend brunch, or a weekday pick-me-up. Topped with a slight crunch of cinnamon-sugar or streusel, it adds a bit more decadence, but it stands up very well on its own. From children to grandparents, everyone can ask for seconds.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream (or Greek yogurt)

Chocolate Chips:

• 1 cup semi-sweet chocolate chips (mini or regular)

Optional Cinnamon Sugar Topping:

• 2 tbsp granulated sugar
• ½ tsp ground cinnamon

Optional Add-ins:

• ½ cup chopped walnuts or pecans
• 1 tsp espresso powder (to deepen the chocolate flavor)

Instructions

1. Preheat oven to 350°F (175°C) and grease or line a 9×9 baking pan.
2. In a medium bowl, mix flour, baking powder, baking soda and salt, then set aside.
3. In a large mixing bowl cream together the butter, granulated sugar and brown sugar until pale and fluffy.
4. Add in eggs one at a time and fold well after each addition. Add vanilla extract.
5. Alternately mix in flour mixture and sour cream into the wet ingredients, beginning and ending with flour. Mix very briefly until combined.
6. Gently fold in the chocolate chips (and with, if you want, nuts or espresso powder).
7. Spread evenly into prepared pan batter. If desired, mix cinnamon and sugar together and sprinkle it on top.
8. Bake for 35 to 40 minutes, or until an inserted toothpick comes out clean.
9. Let cool in the pan for about 10 to 15 minutes, then cut into pieces. Serve warm or at room temperature.

Storage Tips for Chocolate Chip Coffee Cake

Proper storage is key to keeping your Chocolate Chip Coffee Cake moist, flavorful, and bakery-fresh for as long as possible. Here’s how to do it right:

1. At Room Temperature (Best for Short-Term Storage)

If you plan to enjoy the cake within 2 to 3 days, storing it at room temperature is perfect.

• Let the cake cool completely before storing. Place it in an airtight container or cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
• Keep it in a cool, dry place away from direct sunlight or heat sources like the oven or stove.
• Stays fresh for up to 3 days at room temperature.

2. In the Refrigerator (For Longer Freshness)

If your home is warm or if you want to extend the cake’s life beyond a few days, refrigeration is a good option.

• Wrap individual slices or the whole cake in plastic wrap or store in an airtight container.
• The texture may firm up slightly in the fridge, but it will still taste great.
• Warm slices in the microwave for 10–15 seconds to restore softness and enhance the flavor.
• Will keep well in the refrigerator for up to 1 week.

3. Freezing (Best for Make-Ahead or Leftovers)

Yes, Chocolate Chip Coffee Cake freezes beautifully!

• Let the cake cool completely. Wrap individual slices or the whole cake tightly in plastic wrap, then place them in a zip-top freezer bag or a freezer-safe container.
• Double-wrap if needed to prevent air exposure.
• Let the cake thaw overnight in the refrigerator or on the counter for a few hours. For a warm slice, microwave for 20–30 seconds.
• Can be frozen for up to 2 months with no loss of flavor or texture.

Tips for the Best Coffee Cake

• Let the ingredients come to room temperature: It’s important for the butter and eggs to be at room temperature before mixing, which results in smooth batter and light fluffy Chocolate Chip Coffee Cake.
• Do not leave out the sour cream or Greek yogurt: That’s why the cake is rich and moist. It gives lovely texture and flavor, while keeping the crumb soft and tender.
• Flour accurately: Too much flour makes the cake dry. Spoon the flour into your measuring cup and level it off with a knife for the spoon-and-level method.
• Do not overmix the batter: After adding dry ingredients, mix only until combined. This will prevent making a dense, tough cake rather than a soft airy one.
• Toss in flour with chocolate bits: Coating the chocolate bits with a tablespoonful of flour helps in the sinking action of the chocolate into the bottom of the cake as it is cooking.
• Be sure to fully preheat oven: Ensure that you have preheated your oven to 350 degrees Fahrenheit (175 degrees Celsius) before placing your cake inside. Without being consistent in temperatures, the baking will be uneven.
• Center for bake Oven: This place helps your kevin bake evenly without overbrowning on the top or under cooking at the center.
• Check doneness carefully: Insert a toothpick into the center of the cake — it should come out clean or with a few moist crumbs, but no wet batter.
• Let the cake cool slightly before cutting: Letting it rest for 10-15 minutes helps the cake set and makes it easier to enjoy while also making it cleaner.

With these easy tips, your homemade chocolate chip coffee cake will be bakery-perfect every time — moist, soft, and full of chocolatey goodness.

FAQs

1. Can I use buttermilk instead of sour cream?

Yes, you absolutely can substitute buttermilk for sour cream in your Chocolate Chip Coffee Cake recipe. Buttermilk works well because it adds moisture and a slight tang, similar to sour cream, which helps keep the cake tender and flavorful. Use the same amount of buttermilk as you would sour cream. Just keep in mind that buttermilk is thinner than sour cream, so your batter might be a bit looser. The final cake may have a slightly tangier flavor and a lighter crumb, but it will still be wonderfully moist and delicious.

2. Can I make this cake into muffins instead?

Definitely! Transforming your Chocolate Chip Coffee Cake batter into muffins is a quick and convenient way to enjoy the same great flavors in a portable form. Simply line a muffin tin with paper liners or grease it well, then fill each cup about three-quarters full with batter. Bake the muffins at 350°F (175°C) for approximately 18 to 22 minutes. To check if they’re done, insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, your muffins are ready. The muffins will have the same moist texture and chocolatey pockets as the full cake, but in perfectly portioned servings ideal for snacks or lunchboxes.

3. How do I keep the chocolate chips from sinking to the bottom?

A common challenge when baking Chocolate Chip Coffee Cake is preventing the chocolate chips from sinking to the bottom during baking. To avoid this, toss your chocolate chips with about one tablespoon of all-purpose flour before folding them into the batter. The light coating of flour helps suspend the chips evenly throughout the cake, so each bite has that perfect burst of melted chocolate. This simple trick ensures your cake looks as good as it tastes, with chocolate chips distributed consistently from top to bottom.

4. Can I make this ahead of time?

Yes, the Chocolate Chip Coffee Cake is perfect for making ahead. If you want fresh cake for the morning, you can prepare the batter the night before and store it tightly covered in the refrigerator. When you’re ready, give the batter a gentle stir and bake it fresh in the morning. Alternatively, you can bake the cake fully in advance, let it cool completely, and store it covered at room temperature or in the fridge overnight. In fact, letting the cake sit for a few hours or overnight allows the flavors to meld, making the cake taste even better the next day. Just warm individual slices slightly before serving to bring back that freshly baked experience.