Chocolate Chip Coffee Cake

Cozycakes Cottage: Chocolate Chip Coffee Cake

I’m trying to cut back on my cake consumption.  It’s hard.  I don’t eat all the sweet stuff I share here…well, I do a bit, but I don’t eat it ALL by myself.  I usually share with my family, friends, and/or neighbors.  But I eat more than I should.  My little butter belly is rolling its eyes at me right now.

Stop that.

Sharing is key.  Take a couple bites, share the rest.  Doesn’t always happen though.  😉

So here’s breakfast cake.

chocolate chip coffee cake whole labeled

I can’t be stopped.

This coffee cake is kinda like a giant chocolate chip muffin.  It’s more dense than a muffin, but very moist and while it’s great with a cup of coffee or tea, it’s equally yummy with a cold glass of milk.  I only serve this cake warm.  Warm the morning I make it and the next day I zap slices in the microwave before serving.  Mmm!  Enjoy!  ♥

chocolate chip coffee cake top side labeledgrey signatureChocolate Chip Coffee Cake

Chocolate Chip Coffee Cake
Cook time
Total time
Recipe type: Breakfast
Serves: 10-12
  • 2 cups flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup unsalted butter, softened/room temperature
  • 8 oz. cream cheese, softened
  • 1 and ¼ cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup milk
  • about 1 cup semi-sweet chocolate chips
  • Streusel ingredients (see below)
  1. Preheat oven to 350°. Spray a 9-in. spring form pan with Baker's Joy (or lightly grease and flour). Set aside. In a bowl, combine flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer, cream the butter, cream cheese and sugar until creamy, about one minute. Beat in eggs and vanilla. Add flour mixture to butter mixture alternating with milk. Stir in chocolate chips. Pour into prepared pan. Make streusel.
  2. For the streusel: Mix together ¼ cup flour, ¼ cup sugar, ¼ cup brown sugar, 1 heaping tsp. cinnamon, 2 Tbsp. unsalted butter (softened). Use a fork to cut butter if necessary. I use my fingers to incorporate everything. Mix in ¼ cup semi-sweet chocolate chips. Sprinkle mixture evenly over batter. Sprinkle another 2 Tbsp. semi-sweet chocolate morsels over streusel.
  3. Bake for about 60 minutes or JUST until a toothpick inserted in center comes out clean. DO NOT over bake or you'll dry out the moist cake. Cool 15 minutes. Gently run a knife around edge of pan to loosen cake. Remove from outer ring of pan. Serve warm.

20 thoughts on “Chocolate Chip Coffee Cake

  1. Baked this today . Checked after 60 minutes toothpick came out clean so I assumed it was done. After letting sit for a bit checked and centre of cake sunk .had to scrape centre of cake out as raw and served the outside of cake. Will keep cake in at least another 15 min. next time or raise the temp.

    1. It was raw in the center, but a toothpick inserted in the center came out clean? As all ovens vary, yes, I’d suggest adjusting, but it always works at 60 minutes for me. Sorry you had an issue with it.

      1. i baked this last week and it happened to me too. It looked beautiful and toothpick came out clean except for melted chocolate chips. Wen it cooled after 10 min it started sinking in the middle and wen we cut it to eat it it was completely uncooked except for the edges. I didn’t wait for the cream cheese to be room temp could that have been the problem? I am going to try it again tomorrow but am so afraid it will be raw again any suggestions? Also I am using an electric oven and put in on the middle rack

        1. I hesitate to suggest you try it again as I’m not understanding what happened and would hate for that to happen again. I have baked this many times without that issue. And for it to be raw, but a toothpick comes out clean also confuses me. It is a dense cake, but certainly shouldn’t be raw. I will bake this again and be back to see if there is something I can suggest. Thank you for letting me know your experience!

  2. Took me forever to comment, but I made this today, it smelled like heaven baking, and if it’s anywhere near as good as the batter, it’s a serious keeper! Thank you!

    1. Hi April! I’m sorry you had trouble commenting (was my site being a pest?), but so glad you did! I hope you enjoyed the chip cake! 🙂

    1. Hi Iram, I apologize for the delay in response. This cake rises fairly high so a 9 inch pan may not be tall enough. Do you mean a round pan? I have not tried it in another pan other than the springform since it does rise, but I’d watch it carefully if you do or split it between 2 smaller pans. Thank you for stopping by!

      1. Also, if you split it between 2 pans, you’ll need to adjust baking time (less time to bake). Hope this helps!

    1. Hi Melissa! While I’m sure it would work, I haven’t baked it in a Bundt pan to be able to advise you with regard to cook time and temp. However, I would just bake it as is and check the cake sooner and then every few minutes thereafter. Since the Bundt usually holds more than a springform (for example, my Bundt hold 10-11 cups of batter), the Bundt for this cake would just be shorter. Hope that helps!

I love your comments and read them all.