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!

Stack of three chocolate chip coffee 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. The best part about this cake is it is super buttery and so soft. However, that cheesecake layer is the best! This delicious treat is guaranteed to be popular with any crowd!

I have tips and tricks and process photos to easily help you make this recipe! If you love chocolate chip desserts, you have to try my cookie dough cupcakes.

One piece of chocolate chip coffee cake on its side.

Tips for making 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.
Wet ingredients in a bowl.
This recipe involves using a mixer to beat the butter and sugar together. It helps to give it’s fluffy texture.
Cake batter in a bowl
Add the mini chocolate chips to the batter for the best results
Cheesecake batter in a glass bowl.
The cream cheese layer should be made before the cake batter. The cake batter has rising agents and should be put in the pan right away.

How to assemble coffee cake

Cake batter in the pan.
Spread the cake batter first.
Cheesecake batter in the pan.
Spread the cream cheese layer very evenly
Crumble on top of cheesecake batter.
Use your hands to break up the crumble and put it on top of the cream cheese layer.
Baked cake on a wood board.
Bake until a toothpick inserted comes out with cake batter. Cream cheese crumbs is okay.
Top view of a stack of two pieces of cake.

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For more coffee cake recipes, try my carrot cake coffee cake and pumpkin coffee cake.

Side view of one piece of chocolate chip coffee cake.

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 Video

Stack of three chocolate chip coffee cake.
5 from 1 review

Chocolate Chip Coffee Cake

Stephanie Rutherford
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!
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Prep Time: 40 minutes
Cook Time: 45 minutes
Chilling Time: 2 hours
Total Time: 3 hours 25 minutes
Servings: 16 slices

Ingredients
 
 

Cinnamon Crumble

  • 3/4 cup All-purpose flour
  • 2/3 cup Brown sugar, packed light or dark
  • 1 tsp Ground cinnamon
  • 6 TBSP Unsalted butter, melted

Chocolate Chip Cream Cheese Layer

  • 12 oz Cream cheese, room temperature
  • 1/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 TBSP All-purpose flour
  • 1 Large egg, room temperature
  • 1/2 cup Mini chocolate chips

Chocolate Chip Cake

  • 2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 2 TBSP Oil, canola or vegetable
  • 3/4 cup White granulated sugar
  • 1/4 cup Brown sugar, packed light or dark
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1/2 cup Sour cream , room temperature
  • 3/4 cup Buttermilk, room temperature
  • 1 cup Mini chocolate chips

Vanilla Icing

  • 1 cup Powdered sugar, sifted
  • 2 TBSP Milk
  • 1 tsp 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.
    3/4 cup All-purpose flour, 2/3 cup Brown sugar, 1 tsp Ground cinnamon, 6 TBSP 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, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 TBSP 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, 1/2 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 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
  • In a large bowl using a mixer, beat the butter, oil, sugar, and brown sugar on high speed for 2 minutes.
    1/2 cup Unsalted butter, 2 TBSP Oil, 3/4 cup White granulated sugar, 1/4 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 tsp Pure vanilla extract, 2 Large eggs, 1/2 cup Sour cream, 3/4 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 TBSP Milk, 1 tsp Pure vanilla extract

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 464kcal, Carbohydrates: 63g, Protein: 5g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 56mg, Sodium: 232mg, Potassium: 100mg, Fiber: 1g, Sugar: 37g, Vitamin A: 699IU, Vitamin C: 0.2mg, Calcium: 96mg, Iron: 1mg
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