Easy Homemade Chocolate Chip Coffee Cake

If you’re looking for a cozy, tasty way to start or finish your day, this chocolate chip coffee cake recipe is just what you need!

With a tender crumb, rich buttery flavor, melty chocolate chips, and a crunchy topping, this classic cake is perfect for breakfast, brunch, or dessert.

I got this recipe from a friend almost two decades ago. The original recipe was baked in a springform pan, which looks fancy. But I found it a bit of a challenge to get the center of the cake done without the sides being too dark.

So I decided to try baking it in a regular cake pan, and it turned out even better! Not only does it bake faster, you end up with perfectly moist cake from the edge to the middle.

Pair it with a hot cup of coffee or hot chocolate for a morning or afternoon pick-me-up. Or go decadent and top individual slices with a scoop of vanilla ice cream.

Why is coffee cake called coffee cake?

Some people expect that coffee cake actually contains coffee or espresso powder. But no, here in America, it’s called coffee cake because it is typically served alongside a mug of coffee.

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Why You’ll Love This Chocolate Chip Coffee Cake:

• Cream cheese makes the most moist chocolate chip coffee cake, but keeps the batter thick enough that the chocolate chips don’t sink to the bottom!
• Butter gives it a soft, tender texture and great flavor.
• Every bite is loaded with chocolate chips.
• The topping is simple, but adds an amazing crunch!
• It whips up in minutes, and is perfect for transporting and sharing.
• It’s a perfect treat any time of day!

How to Make Chocolate Chip Coffee Cake

1. PREP – Let the butter and cream cheese come to room temperature. Preheat your oven to 350°F (175°C) and spray a 9×13″ baking pan with cooking spray.
2. TOPPING – Mix the sugar, cinnamon, pecans, and chocolate chips in a small bowl.
3. WET INGREDIENTS – Beat butter, cream cheese, and sugar in mixing bowl for 2-3 minutes. Then beat in the eggs, milk, and vanilla.
4. DRY INGREDIENTS – Whisk or sift together the flour, baking powder, soda, and salt. Gently stir the flour mixture into the wet ingredients, then fold in the chocolate chips.
5. BAKE – Spread the batter in the prepared pan and sprinkle with topping. Bake at 350° for about 43 minutes or until the edges are golden brown and a toothpick comes out with no batter.
6. SERVE – We like to eat the coffee cake immediately, but you can wait for it to cool to room temp.

Tips for the Best Coffee Cake

• For best results, use mini chocolate chips. Their small size prevents them from sinking to the bottom, and they ensure that the chocolate is evenly distributed in every bite.
• After you add the dry ingredients, use a light touch for a tender cake. Overmixing activates the gluten, leading to a tough, chewy texture.
• Don’t overbake or you’ll end up with dry coffee cake! It’s fine if the toothpick comes out with moist crumbs, you just don’t want wet batter.

More Homemade Coffee Cake Recipes

• Chocolate Chip Coconut Coffee Cake
• Coffee Cake with Cinnamon Streusel Topping
• Blueberry Crumb Coffee Cake
• Cranberry Coffee Cake
• Raspberry Coffee Cake
• Sourdough Coffee Cake
• Banana Sour Cream Coffee Cake

Whether you’re baking for family, friends, or just yourself, this chocolate chip coffee cake recipe delivers bakery-quality results every time!