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To make this Chocolate Chip Coffee Cake, you'll need these simple ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 1 cup sour cream - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - 1 teaspoon cinnamon - ¼ cup brown sugar (for streusel topping) - ½ cup chopped walnuts or pecans (optional, for added crunch) - All-purpose flour: This is the base of the cake. You can use whole wheat flour for a healthier option. It may change the texture slightly. - Granulated sugar: For sweetness, you can swap in coconut sugar or brown sugar if you prefer a richer taste. - Unsalted butter: I recommend this for better control over salt levels. You could use coconut oil or vegan butter for a dairy-free option. - Sour cream: This adds moisture and tang. Greek yogurt works well as a substitute. - Eggs: They help bind the cake. If you're vegan, use flax eggs (1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg). - Chocolate chips: Semi-sweet is classic, but feel free to use dark or milk chocolate for different sweetness levels. To enhance your Chocolate Chip Coffee Cake, consider these add-ins: - Chopped nuts: Walnuts or pecans add a nice crunch and nutty flavor. - Fruit: Add fresh berries like blueberries or raspberries for a fruity twist. - Zest: Lemon or orange zest brightens the flavor. - Spices: A pinch of nutmeg or cardamom can give it a warm, cozy taste. {{ingredient_image_1}} To start, gather your ingredients. You need: - 2 cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 1 cup sour cream - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - 1 teaspoon cinnamon - ¼ cup brown sugar (for streusel topping) - ½ cup chopped walnuts or pecans (optional) Make sure all ingredients are at room temperature. This helps them mix together better. Grease and flour your 9-inch round cake pan or a 9x13-inch baking dish. This step prevents the cake from sticking. 1. Preheat your oven to 350°F (175°C). This ensures even baking. 2. In a large bowl, cream the softened butter and granulated sugar. Mix until light and fluffy, about 3-4 minutes. 3. Add the eggs one at a time. Mix well after each addition. Incorporate the vanilla extract and sour cream until fully combined. 4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. 5. Gradually add the dry mix to the wet mixture. Mix just until combined. Avoid overmixing. 6. Fold in the chocolate chips gently. Make sure they are evenly spread in the batter. 7. Pour half of the batter into your prepared pan. Spread it out evenly. 8. In a small bowl, mix brown sugar and walnuts or pecans for the streusel topping. Sprinkle half of this mixture over the first layer of batter. 9. Spread the rest of the batter on top. Add the remaining streusel on top. 10. Bake for 30-35 minutes. A toothpick inserted in the center should come out clean. 11. Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. If it has batter on it, bake for a few more minutes. Keep checking every few minutes until it’s done. Enjoy the rich aroma as it bakes! To make the best chocolate chip coffee cake, you need to focus on key steps. Start with room-temperature ingredients. This helps the batter mix well. I always use fresh baking powder and baking soda for a good rise. When measuring flour, spoon it into the cup and level it off. Pressing it down can add too much flour and make the cake dense. Mix the butter and sugar until light and fluffy. This step adds air to the cake. Don’t overmix once you add the dry ingredients. A few lumps are fine. This keeps the cake soft. Folding in the chocolate chips gently ensures they are spread evenly. One common mistake is overbaking the cake. Keep a close eye on it after 30 minutes. A toothpick should come out clean but not dry. Another mistake is skipping the cooling time. Let it cool in the pan for 10 minutes. This helps it set and makes it easier to transfer. Don’t forget to grease and flour your pan well. This prevents sticking. If you use nuts, chop them evenly. Large pieces can sink to the bottom. Lastly, don’t rush the baking process. Good things take time! Serve your chocolate chip coffee cake warm, dusted with powdered sugar. A slice of this cake pairs perfectly with a hot cup of coffee. For a fun twist, try serving it with whipped cream or ice cream. You can also add fresh fruit, like berries, for a bright touch. If you want to impress guests, add a drizzle of chocolate sauce on top. This makes each slice look fancy. Enjoying this cake with friends and family makes it even better! Pro Tips Use Room Temperature Ingredients: Ensuring your butter, eggs, and sour cream are at room temperature will help create a smoother batter and result in a more tender cake. Don’t Overmix the Batter: Mix just until the dry ingredients are incorporated to avoid a dense cake. A few lumps are perfectly fine! Customize Your Toppings: Feel free to experiment with different nuts or even add a swirl of caramel for an extra layer of flavor. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs, but not wet batter. {{image_2}} To make a gluten-free version, swap the all-purpose flour for a gluten-free blend. Most blends work well, but check for one that includes xanthan gum. This helps mimic the texture of regular flour. Use the same amount—2 cups. The cake will still be tasty and moist with this change. If you want to cut down on sugar, use a sugar substitute. Stevia or monk fruit can work well. You can also reduce the granulated sugar to ¾ cup without losing flavor. For a dairy-free cake, replace the sour cream with a dairy-free yogurt. Almond or coconut yogurt works nicely here. You can get creative with flavors. Here are some ideas: - Nutty: Add ½ cup of chopped walnuts or pecans to the batter. This gives a crunchy texture. You can also sprinkle more on top for added crunch. - Fruity: Mix in 1 cup of fresh berries, like blueberries or raspberries. They add a nice tartness that pairs well with chocolate. - Spicy: For a twist, add ¼ teaspoon of nutmeg or cardamom along with the cinnamon. This gives the cake a warm, spicy taste. Feel free to mix and match these ideas. Each change can make your cake unique! To store leftover chocolate chip coffee cake, place it in an airtight container. You can also wrap it tightly with plastic wrap. This keeps the cake fresh and moist for days. Store it at room temperature for up to three days. If you want to keep it longer, refrigeration is a good option. Just remember that cold air can dry it out, so wrap it well. Freezing is a great way to save any extra cake. First, let the cake cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. After that, place the wrapped slices in a freezer-safe bag or container. You can freeze the cake for up to three months. It will still taste delicious when you're ready to enjoy it later. When you want to eat the cake again, reheating is key. If it’s frozen, let it thaw in the fridge overnight. For warm cake, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10-15 minutes. You can also use a microwave. Heat slices for about 15-20 seconds. Enjoy the tasty flavors as they come back to life! This cake stays moist because of two key ingredients: sour cream and butter. Sour cream adds a rich texture. It keeps the cake soft and fluffy. Using softened butter also helps create a light batter. When you cream the butter and sugar, it adds air into the mix. This step is crucial for a moist cake. Yes, you can use many types of chocolate chips. Semi-sweet is a classic choice. However, you can also try dark chocolate or milk chocolate. If you want a twist, use white chocolate chips for a sweeter taste. You could even mix them for a fun flavor blend. Just remember to keep the amount the same for best results. To make a vegan version, swap out the eggs and sour cream. You can use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For sour cream, use dairy-free yogurt. Coconut yogurt or almond yogurt works well. Use vegan butter instead of regular butter. This will keep your cake tasty and plant-based. In this article, we explored how to make a delicious Chocolate Chip Coffee Cake. You learned about the key ingredients, baking steps, and tips for success. We also covered variations, storage methods, and answered common questions. Remember to try different add-ins for great flavor. With patience and care, your cake will impress everyone. Enjoy your baking journey and share your tasty treats!

Chocolate Chip Coffee Cake

A deliciously moist coffee cake filled with chocolate chips and topped with a crunchy streusel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon cinnamon
  • 0.25 cup brown sugar (for streusel topping)
  • 0.5 cup chopped walnuts or pecans (optional, for added crunch)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9x13-inch baking dish.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add in the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and sour cream until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  • Fold in the chocolate chips until evenly distributed throughout the batter.
  • Pour half of the batter into the prepared cake pan and spread it evenly.
  • In a small bowl, mix the brown sugar and chopped walnuts or pecans (if using) to create the streusel topping. Sprinkle half of this mixture over the first layer of batter.
  • Spread the remaining batter over the streusel layer and top it with the remaining streusel mixture.
  • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Once cooled, dust with powdered sugar and slice into squares while still warm. Serve with a hot cup of coffee for the perfect pairing!
Keyword chocolate chip, coffee cake, dessert