This chocolate chip coffee cake is a soft chocolate chip cake with chocolate chip cream cheese layer. It is topped with a cinnamon crumble and vanilla icing. This is the perfect brunch cake!
This fun twist on classic coffee cake is sure to start your morning with a smile! It is a soft cake full of chocolate chips with a cream cheese layer. There is a cinnamon crumble and vanilla icing on top. This delicious treat is guaranteed to be popular with any crowd!
Here is why chocolate chip coffee cake is so good
This coffee cake is a big step up from regular coffee cakes!
- Chocolate chips: Chocolate makes just about anything better. A little bit of chocolate in this cake is the perfect thing!
- Cheesecake layer: The cheesecake layer is a perfect creamy complement to the coffee cake.
- Cinnamon crumble: The cinnamon crumble adds a crunch and delicious cinnamon flavor to this cake.
Coffee cake can't get better than this! Give it a try and you will have a new favorite!
Tips for making chocolate coffee cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Let your cream cheese get to room temperature before baking. If it is still cold it can lead to clumps.
- Tip 2: Don't compact your flour. If you press your measuring cup into the flour and press into the side of your container it can compact the flour and dry out your cake.
- Tip 3: Make the cheesecake layer first. Once you make the cake batter and add the rising agents it will begin activating and you will need the cheesecake batter ready.
- Tip 4: When you make the cinnamon crumble it will appear really wet at first. After it chills in the fridge it will clump up and solidify. Then, you will want to break up the clumps with your hands before adding it on top of the batter.
How to assemble coffee cake
First, use a 9X9 pan. It makes a very tall cake, so do not use an 8X8 pan. I like to add parchment paper to the bottom and up the sides of the pan so that removing it from the pan is easier.
Spread the cake batter first and use a spatula to make it perfectly even. Then, use a small cookie scoop to dollop the cheesecake batter evenly on top. To spread it even use an icing offset spatula and be sure to get to the edges and corners.
After you break up the crumbles you can sprinkle it on top of the cheesecake batter.
The cheesecake is done baking when a toothpick is inserted into the center and no cake batter comes out with it. Since there is cheesecake you might see some cheesecake batter, but this is fine as long as it is not a gooey batter.
Once the cake has cooled you can add the vanilla icing. Make sure it is a pourable consistency. If it is too thin add little bits of powdered sugar at a time.
Chocolate Chip Coffee Cake FAQ's
How do I get the coffee cake out of the pan?
After the 20 minute cooling time in the pan, I use a large cutting board. Flip the cake onto it. Then, flip that onto the cooling rack. This allows it to cool with the crumb layer on top.
Can this be made in other sizes of cake pan?
You can double this recipe for a 9X13 cake pan. I would not recommend using a smaller cake pan for this recipe as it would overflow a smaller pan such as an 8X8.
Can this be made into muffins?
Yes, this recipe can be made into approximately 24 muffins. They will bake for around 16-20 minutes.
How can I store this coffee cake?
This coffee cake can be stored in an airtight container in the fridge for up to 5 days. Since it has a cheesecake layer I do not recommend storing this at room temperature.
The coffee cake can be stored in the freezer for up to 30 days. Let it defrost for 1-2 hours before eating.
For more chocolate chip recipes, check out my
- Chocolate Chip Buttermilk Muffins
- Cookie Dough Cheesecake
- Brown Butter Chocolate Chip Cookies
- Walnut Chocolate Chip Banana Bread
- Oreo Chocolate Chip Cookies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Chocolate Chip Coffee Cake
Ingredients
Cinnamon Crumble
- ¾ cup All-purpose flour
- ⅔ cup Brown sugar packed light or dark
- 1 teaspoon Ground cinnamon
- 6 tablespoon Unsalted butter melted
Chocolate Chip Cream Cheese Layer
- 12 oz Cream cheese room temperature
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 tablespoon All-purpose flour
- 1 Large egg room temperature
- ½ cup Mini chocolate chips
Chocolate Chip Cake
- 2 cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter room temperature
- 2 tablespoon Oil canola or vegetable
- ¾ cup White granulated sugar
- ¼ cup Brown sugar packed light or dark
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- ½ cup Sour cream room temperature
- ¾ cup Buttermilk room temperature
- 1 cup Mini chocolate chips
Vanilla Icing
- 1 cup Powdered sugar sifted
- 2 tablespoon Milk
- 1 teaspoon Pure vanilla extract
Instructions
Cinnamon Crumble
- In a small bowl, mix the flour, brown sugar, and cinnamon. Add in the melted butter and mix with a fork. Place in the fridge to chill while you make everything else.¾ cup All-purpose flour, ⅔ cup Brown sugar, 1 teaspoon Ground cinnamon, 6 tablespoon Unsalted butter
Chocolate Chip Cream Cheese Layer
- Preheat the oven to 350℉. Spray a 9X9-inch baking pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again. Set aside.
- In a medium bowl using a hand mixer, beat the cream cheese and sugar on high speed for 1 minute. Add in the flour and vanilla and mix on medium until combined.12 oz Cream cheese, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 tablespoon All-purpose flour
- Add in the egg and mix on low speed until just combined. Pour in the chocolate chips and use a rubber baking spatula to mix it in. Set aside.1 Large egg, ½ cup Mini chocolate chips
Chocolate Chip Cake
- In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.2 cup All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- In a large bowl using a mixer, beat the butter, oil, sugar, and brown sugar on high speed for 2 minutes.½ cup Unsalted butter, 2 tablespoon Oil, ¾ cup White granulated sugar, ¼ cup Brown sugar
- Add in the sour cream, vanilla, and eggs. Mix on medium. Add in the dry ingredients, buttermilk, and mini chocolate chips. Mix on low speed until just combined. Scrape the bowl.1 teaspoon Pure vanilla extract, 2 Large eggs, ½ cup Sour cream, ¾ cup Buttermilk, 1 cup Mini chocolate chips
- Spread the cake batter into the pan and spread evenly. Use a cookie scoop to scoop the cheesecake batter into dollops on top. Use an icing offset spatula to spread the cheesecake batter evenly.
- Take the crumble out of the fridge and break up any large chunks with your fingers. Sprinkle the crumble on top of the cheesecake layer.
- Bake for 40-50 minutes until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 20 minutes before transferring to a cooling rack. Cool completely before icing.
Vanilla Icing
- In a small bowl, mix powdered sugar, milk, and vanilla. Whisk until it is a pourable consistency. Use a spoon to drizzle the icing on top of the cake.1 cup Powdered sugar, 2 tablespoon Milk, 1 teaspoon Pure vanilla extract
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