Chocolate Chip Coffee Cake Recipe

Ingredients

CAKE:
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
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TOPPING:
1 cup semisweet chocolate chips
1/2 cup white sugar
1 teaspoon ground cinnamon

Preparation

Step 1

1. Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9x13 inch pan.

2. In a medium bowl, stir together the flour, baking powder and soda. Set aside.

3. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.

4. Add the flour mixture and combine. Batter will be thick.

5. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.

6. Spread half of the cake batter in prepared 9x13 inch pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.

7. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until a toothpick inserted near the center comes out clean.
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REVIEWS: (85)

This was great. easy to make. I also took the advise of another reviewer and added applesauce (about 1/2 cup) since some said it was too dry. Mine came out really moist. I also substituted brown sugar for the white sugar for the topping and mini chips. We will definitely make this over and over. It also has to cook a lot longer too.

I have made this cake twice now and they keep comin' back for more. And both times, I took the advice of other reviewers and added the half a cup of apple sauce, which makes the cake lovely and moist. I also divided the topping and swirled half of the mixture through the batter and the other half I put on top. This is definitely a keeper!!

This coffee cake was a big hit with kids and adults. I substituted dark brown sugar for the white sugar in the chocolate mixture and it was very good. I pressed down the topping before I baked (based on other reviewer's feedback) and that helped it adhere to the crust. For the second layer of batter, I dropped it in teaspoons and then spread it. The cake itself is not too sweet and the cinnamon/chocolate combo was great. Will definitely make again.

If I were a chocolate chip cookie, and I wanted to be a cake, I would be this! This was good, family loved it!

I just made this recipe for the third time, and have to say that it is just DELICIOUS! I've never had the problem with dryness that others have mentioned, but this time I did try to cut the chocolate chips, sugar and cinnamon into the recipe before baking. I found that it eliminated the need to attempt to "spread" the thick batter over top of these ingredients. It's a very good recipe that I'll keep on making. :-)

I just made this recipe for the third time, and have to say that it is just DELICIOUS! I've never had the problem with dryness that others have mentioned, but this time I did try to cut the chocolate chips, sugar and cinnamon into the recipe before baking. I found that it eliminated the need to attempt to "spread" the thick batter over top of these ingredients. It's a very good recipe that I'll keep on making. :-)

It was very hard to spread the sour cream mixture. When it came time to putting it on top of the chocolate chips, I just placed the batter in random places, and tried spreading from there. I would recommend adding an extra egg to the batter.

Very good, not too sweet. All my friends ask me to bring this dessert. The sour cream makes this cake soooo moist!

My kids just loved this. I added some applesauce for moisture after reading several comments about it being dry. It is wonderful! I think that I will use mini chocolate chips next time so they distribute a little easier. It made a wonderful Christmas breakfast for the little ones who aren't in to eggs and whatnot. Thanks!!!

My husband and I absolutely loved it! It's got a wonderful Mexican chocolate flavor (chocolate+cinnamon). After reading reviews I made a couple alterations to improve the healthfulness and the moisture of the recipe: 1. Use 1/4 c canola oil plus 1/2 c unsweetened applesauce in place of 1/2 c butter. 2. Reduce sugar in batter to 1/2 cup. (The sweetness didn't suffer due to the natural sweetness of the applesauce.) 3. Use brown sugar for topping (could probably reduce some as well, but I didn't this time). I actually used dark brown, but I think light brown would be good too. 4. Use low-fat sour cream. I was able to spread 1 layer, sprinkle chocolate chip mix, then topped with second layer and choc chip mix as stated in directions. But I needed to gradually work the dough to spread the layers, almost like I would a pizza dough. I used an extra long spatula to divide the dough and do the spreading. It's not a big deal if you mix it all up instead, but I wanted the challenge of following the directions. :) My total bake time was 27-28 minutes. Hope these tips help someone!

Difficult batter to work with- didn't think i would have enough for the 13 x 9 pan, but it came out great in the end. Would make it again and add the applesauce as suggested below for additional moisture. Used mini chips and suggest those to all!

This cake is a bit dry.

Not as flavourful as I was expecting. I added the extra 1/2 cup unsweetened applesauce but it still wasn't as moist as my usual sour cream coffeecake.

Made this for breakfast for my Sunday school class! They loved it! It was sugary and chocolatey...wonderful coffee cake!

A wonderfully simple recipe. Delicious!

This was delicious. I messed up and added all of the sugar to the batter, so I improvised by mixing in a little brown sugar with cinnamon and chocolate chips. It was still wonderful. I doubled the batch and made three cakes in loaf pans.

I love this cake recipe. A co-worker made it for several events and then gave us the recipe. We use MINI chocoate chips and it tastes great and is super moist and soft.

I thought this coffee cake was dry even though I baked it for the minimum time suggested. Also, I would suggest putting ALL of the cinnamon sugar mixture in the middle of the coffee cake with just chocolate chips on the top. The sugar just sat on top of the cake rather than baking in as I thought it would.

I didn't get to try this but my son and 2 friends ate the entire thing on their way to a baseball tournament and asked me to make another one when they got home.

This cake is delicious, but the batter is very thick and hard to work with. In the batter I substitute half white sugar and half brown sugar and use brown sugar and a bit of butter with the chocolate chips . You just kind of have to smear the batter over the top as best you can, it's not pretty, But crumble more topping on, and you can't tell. Using the brown sugar gives it much more of a gooey chocolate chip cookie taste in a cake!

My 7 year old made this (with my supervision) and it was so easy to make. Plus it is VERY moist! My husband and co-workers just loved it.

This made for a delicious start to the morning, and was relatively easy to make. I agree, it is very good with a cup of hot tea! I'm giving this 3 stars instead of 4 because the batter was SO thick that it was difficult to spread. It took about as long for me to spread the batter evenly in the pan and then over the filling as it did to make the batter! The filling could do with a bit less chocolate chips as well - it was delicious, but VERY chocolatey!