Chocolate Chip Coffee Cake: The Ultimate Recipe & Baking Guide

Chocolate Chip Coffee Cake: Just the name conjures up images of cozy mornings, steaming mugs, and the irresistible aroma of freshly baked goodness, doesn’t it? Imagine sinking your teeth into a moist, tender crumb studded with melty chocolate chips, all topped with a delightful streusel that adds the perfect touch of sweetness and crunch. This isn’t just any cake; it’s an experience!

While the exact origins of coffee cake are debated, its roots can be traced back to German and Scandinavian traditions. These early versions, often called “kaffeekuchen,” were designed to be enjoyed alongside a cup of coffee, hence the name. Over time, variations emerged, incorporating different fruits, spices, and, of course, chocolate!

What makes chocolate chip coffee cake so universally loved? It’s the perfect balance of flavors and textures. The slight tang of the cake batter complements the rich sweetness of the chocolate chips, while the streusel topping provides a delightful textural contrast. It’s also incredibly versatile. Enjoy it warm from the oven for breakfast, as an afternoon treat, or even as a simple dessert. Plus, it’s surprisingly easy to make, making it a winner for both novice and experienced bakers alike. So, grab your apron, and let’s get baking!

this Recipe

Ingredients:

• For the Crumb Topping:
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
• For the Coffee Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup chocolate chips (semi-sweet or milk chocolate, your preference!)

Preparing the Crumb Topping

Okay, let’s start with the crumb topping. This is what gives the coffee cake that irresistible, slightly crunchy, sweet layer on top. Trust me, it’s worth the extra few minutes!

1. Combine Dry Ingredients: In a medium bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of packed light brown sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Make sure everything is evenly distributed. This ensures a consistent flavor throughout the topping.
2. Cut in the Butter: Add the 6 tablespoons (3 ounces) of cold, cubed unsalted butter to the dry ingredients. Now, this is where a pastry blender comes in handy. If you have one, use it to cut the butter into the flour mixture until it resembles coarse crumbs. If you don’t have a pastry blender, don’t worry! You can use two forks or even your fingers. Just work quickly to keep the butter cold. The goal is to have small pieces of butter coated in the flour mixture. These little butter pockets will melt during baking, creating those delicious, crumbly bits we all love.
3. Chill the Topping: Once the mixture resembles coarse crumbs, cover the bowl with plastic wrap and refrigerate it while you prepare the coffee cake batter. Chilling the topping helps the butter stay firm, which will result in a better crumb texture when baked. This is a crucial step, so don’t skip it!

Making the Coffee Cake Batter

Now for the main event – the coffee cake batter! This is where the magic really happens. We’re aiming for a moist, tender cake with a delightful crumb. Follow these steps carefully, and you’ll be rewarded with a truly amazing coffee cake.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use baking spray with flour already in it for extra insurance against sticking. Trust me, a well-prepared pan is key to a successful cake release.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking ensures that the baking powder and baking soda are evenly distributed, which is essential for a light and airy cake.
3. Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the 1 cup (2 sticks) of softened unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be noticeably lighter in color and texture. This step is crucial for incorporating air into the batter, which contributes to the cake’s tenderness.
4. Add Eggs and Vanilla: Beat in the 2 large eggs one at a time, then stir in the 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract adds a lovely warmth and depth of flavor to the cake.
5. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of sour cream, beginning and ending with the dry ingredients. This means you’ll add about 1/3 of the dry ingredients, then 1/2 of the sour cream, then another 1/3 of the dry ingredients, then the remaining sour cream, and finally the last 1/3 of the dry ingredients. Mix until just combined after each addition. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, which can lead to a dense and chewy texture.
6. Fold in Chocolate Chips: Gently fold in the 1 cup of chocolate chips. I like to use semi-sweet chocolate chips, but milk chocolate or even dark chocolate chips would work well too. You can even use a combination of different types of chocolate chips! Just be sure to fold them in gently so you don’t deflate the batter.

Assembling and Baking the Coffee Cake

Almost there! Now it’s time to put everything together and get this coffee cake into the oven. The aroma that will fill your kitchen while it bakes is simply divine!

1. Pour Batter into Pan: Pour the batter into the prepared 9×13 inch baking pan and spread it evenly. A spatula or offset spatula works well for this.
2. Sprinkle with Crumb Topping: Remove the crumb topping from the refrigerator and sprinkle it evenly over the batter. Don’t be shy! The more crumb topping, the better, in my opinion.
3. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top of the coffee cake should be golden brown, and the crumb topping should be nicely browned and slightly crisp.
4. Cool: Let the coffee cake cool in the pan for at least 15-20 minutes before cutting and serving. This allows the cake to set up properly and prevents it from crumbling when you cut it.

Tips for the Perfect Coffee Cake

Here are a few extra tips to ensure your coffee cake turns out perfectly every time:

• Use Room Temperature Ingredients: Using room temperature butter, eggs, and sour cream helps the ingredients emulsify properly, resulting in a smoother batter and a more tender cake.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can lead to a tough cake. Mix until just combined after each addition.
• Check for Doneness: Use a wooden skewer or toothpick to check for doneness. Insert it into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done.
• Let it Cool: Allow the coffee cake to cool in the pan for at least 15-20 minutes before cutting and serving. This allows the cake to set up properly and prevents it from crumbling.
• Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. Wrap individual slices in plastic wrap and then place them in a freezer bag.
• Variations: Feel free to experiment with different flavors and add-ins. You can add nuts, dried fruit, or different types of chocolate chips to the batter. You can also use different spices in the crumb topping, such as nutmeg or cardamom.

Serving Suggestions

This chocolate chip coffee cake is delicious on its own, but here are a few serving suggestions to take it to the next level:

• With Coffee or Tea: Of course! It’s called coffee cake for a reason. A warm slice of coffee cake pairs perfectly with a cup of coffee or tea.
• With Ice Cream: For a decadent treat, serve a slice of warm coffee cake with a scoop of vanilla ice cream.
• With Whipped Cream: A dollop of whipped cream adds a light and airy touch to the coffee cake.
• With Fresh Fruit: Serve with a side of fresh berries or sliced fruit for a refreshing contrast to the richness of the cake.

Troubleshooting

Sometimes things don’t go exactly as planned. Here are a few common problems and how to fix them:

• Cake is Dry: Make sure you’re using the correct measurements and that you’re not overbaking the cake. Also, ensure that your oven temperature is accurate.
• Cake is Dense: Avoid

  

  Conclusion:

  This Chocolate Chip Coffee Cake isn’t just another recipe; it’s an experience waiting to happen. From the intoxicating aroma that fills your kitchen as it bakes to the sheer delight of that first, warm, chocolate-studded bite, this cake is guaranteed to become a new family favorite. The moist, tender crumb, the subtle tang of the sour cream, and the generous scattering of chocolate chips create a symphony of flavors and textures that will have everyone reaching for seconds (and maybe even thirds!).

  Why is this a must-try? Because it’s incredibly easy to make, uses ingredients you likely already have in your pantry, and delivers a truly exceptional result. It’s the perfect treat for a weekend brunch, a cozy afternoon tea, or even a celebratory dessert. Forget complicated recipes and fussy techniques; this cake is all about simple pleasures and deliciousness.

  But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your taste. For a richer, more decadent experience, try using dark chocolate chips instead of semi-sweet. Or, if you’re a fan of nuts, add a handful of chopped walnuts or pecans to the batter. A sprinkle of cinnamon sugar on top before baking will add a warm, comforting touch.

  Serving Suggestions:

  * Enjoy it warm, straight from the oven, with a dollop of whipped cream or a scoop of vanilla ice cream.
  * Pair it with a steaming cup of coffee or tea for the ultimate cozy experience.
  * Dust it with powdered sugar for an elegant presentation.
  * For a brunch gathering, serve it alongside fresh fruit and yogurt.
  * Leftovers (if there are any!) are delicious toasted with a smear of butter.

  Don’t be afraid to get creative and make this recipe your own. Perhaps you want to add a swirl of raspberry jam to the batter before baking, or maybe you’d like to top it with a streusel crumble for added texture. The possibilities are endless!

  I truly believe that this Chocolate Chip Coffee Cake will become a staple in your baking repertoire. It’s the kind of recipe that you’ll turn to time and time again, whether you’re looking for a quick and easy treat or a show-stopping dessert.

  So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake up a batch of pure happiness. I’m confident that you’ll love this recipe as much as I do.

  And now, for the most important part: I want to hear about your experience! Did you try this recipe? What variations did you make? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your baking adventures. Happy baking! Let me know if you have any questions, and I’ll do my best to help. Enjoy your delicious Chocolate Chip Coffee Cake!

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  Chocolate Chip Coffee Cake: The Ultimate Recipe & Baking Guide

  Moist coffee cake with chocolate chips and a buttery, cinnamon crumb topping. Great for breakfast, brunch, or dessert!

  Prep Time20 minutes

  Cook Time30 minutes

  Total Time55 minutes

  Category: Breakfast

  Yield: 12-16 servings

  Save This Recipe

  Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup chocolate chips (semi-sweet or milk chocolate, your preference!)

  Instructions

  1. Prepare the Crumb Topping: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender, two forks, or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate while you prepare the cake batter.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  3. Combine Dry Ingredients (Cake): In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar (Cake): In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  5. Add Eggs and Vanilla (Cake): Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Alternate Adding Dry and Wet Ingredients (Cake): Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined after each addition.
  7. Fold in Chocolate Chips (Cake): Gently fold in the chocolate chips.
  8. Assemble and Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle the chilled crumb topping evenly over the batter.
  9. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Cool: Let the coffee cake cool in the pan for at least 15-20 minutes before cutting and serving.

  Notes

  • Use room temperature ingredients for the cake batter for best results.
  • Don’t overmix the cake batter. Mix until just combined after each addition.
  • Check for doneness with a wooden skewer or toothpick.
  • Let the coffee cake cool in the pan before cutting.
  • Store leftover coffee cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Experiment with different flavors and add-ins like nuts, dried fruit, or different spices in the crumb topping.
  • Serving suggestions: Serve with coffee, tea, ice cream, whipped cream, or fresh fruit.