Chocolate Chip Coffee Cake
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!
Servings: 16 slices
Calories: 464kcal
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.
Nutrition
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