Welcome, fellow baking enthusiasts (and future enthusiasts)! There’s something truly magical about the aroma of a freshly baked coffee cake wafting through your home. It promises comfort, warmth, and a little slice of heaven with your morning coffee or afternoon tea. Today, we’re diving into a recipe that combines two beloved classics: the rich, buttery goodness of coffee cake and the irresistible sweetness of chocolate chips. Get ready to master our Chocolate Chip Coffee Cake Recipe it’s one of the most delightful and easy baking recipes you’ll ever try, perfect for sharing or simply treating yourself!
If you’re new to the world of baking, don’t worry! This post is packed with essential baking tips for beginners to ensure your success. We’ll guide you through every step, from gathering your ingredients to that glorious moment when you pull your golden-brown cake out of the oven. Prepare to impress yourself and everyone lucky enough to get a bite of this incredible, moist, and flavorful coffee cake, crowned with a crunchy streusel and drizzled with a sweet vanilla glaze.
Let’s get baking!
Ingredients You’ll Need
Accuracy in measuring is key, especially for beginners. Use proper measuring cups and spoons, and level off ingredients like flour and sugar for the best results.
For the Coffee Cake:
| Quantity | Unit | Ingredient |
|---|---|---|
| 2 ½ | cups | All-purpose flour (plus 1 tbsp for chocolate chips) |
| 1 ½ | cups | Granulated sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | large | Eggs, at room temperature |
| 1 ¼ | cups | Buttermilk, at room temperature (see tip for substitute) |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Unsalted butter, melted and slightly cooled |
| 1 ½ | cups | Semi-sweet chocolate chips (or your favorite kind) |
For the Streusel Topping:
| Quantity | Unit | Ingredient |
|---|---|---|
| ½ | cup | All-purpose flour |
| ½ | cup | Packed light brown sugar |
| ¼ | cup | Granulated sugar |
| 1 | teaspoon | Ground cinnamon |
| ¼ | cup | Unsalted butter, melted |
For the Vanilla Glaze (Optional, but highly recommended!):
| Quantity | Unit | Ingredient |
|---|---|---|
| 1 | cup | Powdered sugar (confectioners’ sugar) |
| 2-3 | tablespoons | Milk or cream |
| ½ | teaspoon | Vanilla extract |
Step-by-Step Baking Instructions for Beginners
Follow these steps carefully, and you’ll have a beautiful, delicious coffee cake in no time!
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Prepare Your Oven and Baking Pan:
Preheat your oven to 350°F (175°C). This is crucial for even baking! While the oven heats, lightly grease and flour a 9×13 inch baking pan (or spray with non-stick baking spray). For extra easy removal, you can line the bottom with parchment paper, leaving an overhang on the sides. This is a great trick for beginners!
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Make the Streusel Topping:
In a medium bowl, combine the ½ cup flour, ½ cup brown sugar, ¼ cup granulated sugar, and 1 teaspoon cinnamon for the streusel. Whisk them together until well combined. Pour in the ¼ cup melted butter and mix with a fork or your fingertips until crumbly. It should look like coarse sand with some larger pea-sized clumps. Set this aside for later.
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Prepare the Dry Ingredients for the Cake:
In a large bowl, whisk together the 2 ½ cups flour, 1 ½ cups granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisking ensures all ingredients are evenly distributed, so you don’t get a pocket of baking powder in one bite! Make sure there are no lumps.
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Prepare the Wet Ingredients for the Cake:
In a separate medium bowl, whisk together the 2 large room-temperature eggs, 1 ¼ cups room-temperature buttermilk, and 1 teaspoon vanilla extract. Beginner Tip: Using room temperature ingredients helps them emulsify better, creating a smoother, more uniform batter and a lighter cake texture. If your eggs and buttermilk are cold, you can warm them slightly in warm water for a few minutes.
Once combined, slowly whisk in the ½ cup melted and slightly cooled butter. Make sure the butter isn’t hot, or it could scramble your eggs!
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Combine Wet and Dry Ingredients:
Pour the wet ingredient mixture into the dry ingredient mixture. Stir with a spatula or wooden spoon until just combined. This is a critical step for beginners: DO NOT OVERMIX! Overmixing develops the gluten in the flour too much, leading to a tough, dry cake. A few small lumps in the batter are perfectly fine and even desirable – they’ll disappear during baking.
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Add the Chocolate Chips:
In a small bowl, toss the 1 ½ cups chocolate chips with 1 tablespoon of flour. This light coating helps prevent the chocolate chips from sinking to the bottom of your cake. Gently fold the floured chocolate chips into the batter using your spatula until evenly distributed.
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Assemble and Bake:
Pour the cake batter into your prepared 9×13 inch baking pan and spread it evenly with your spatula. Generously sprinkle the streusel topping all over the top of the batter. Place the pan in your preheated oven.
Bake for 45-55 minutes. Beginner Tip for Doneness: The cake is done when a wooden toothpick inserted into the center comes out clean or with moist crumbs attached (no wet batter). If it’s browning too quickly on top, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
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Cool the Cake:
Once baked, remove the coffee cake from the oven and place the pan on a wire rack to cool. Let it cool in the pan for at least 15-20 minutes before attempting to glaze or slice. This allows the cake to set and prevents it from crumbling. For best results, let it cool completely before glazing.
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Prepare and Drizzle the Glaze (Optional):
While the cake cools, make the glaze. In a small bowl, whisk together the 1 cup powdered sugar, 2-3 tablespoons milk or cream, and ½ teaspoon vanilla extract until smooth. Add milk one tablespoon at a time until you reach your desired drizzling consistency – it should be thick but pourable. Drizzle the glaze generously over the cooled coffee cake. Let the glaze set for a few minutes before slicing and serving.
Tips & Tricks for Baking Success
These simple tips will elevate your baking game and help you achieve perfect results every time, especially if you’re just starting out!
- Room Temperature Ingredients: This is a game-changer! Eggs, buttermilk, and butter that are at room temperature emulsify (mix) much better, creating a smoother batter and a more tender, evenly textured cake. Plan ahead by taking them out of the fridge an hour or two before you start.
- Accurate Measuring: Baking is a science! For dry ingredients like flour, spoon the flour into your measuring cup and then level it off with the back of a knife. Don’t scoop directly from the bag, as this can compact the flour and lead to using too much, resulting in a dry cake.
- Don’t Overmix: We can’t stress this enough! Mix the wet and dry ingredients only until they are just combined. Overmixing develops gluten, which makes cakes tough and rubbery. Lumps are okay!
- Grease and Flour Properly: A well-prepared pan is key to preventing your cake from sticking. For extra insurance, especially with intricate pans, you can line the bottom with parchment paper.
- Toothpick Test is Your Friend: Always trust the toothpick test. Insert a wooden toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is done. If it comes out with wet batter, bake for a few more minutes and test again.
- Cool Completely: While it’s tempting to dig in immediately, letting your cake cool on a wire rack allows it to set properly, improving its texture and preventing it from falling apart when sliced. Plus, the glaze will set beautifully on a cool cake.
- Customize Your Chips: Feel free to experiment with different types of chocolate chips – milk chocolate, dark chocolate, white chocolate, or even a mix!
- Buttermilk Substitute: No buttermilk? No problem! Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the way to 1 ¼ cups with regular milk. Let it sit for 5-10 minutes until it slightly curdles, then use as directed.
Essential Baking Tools
Having the right tools makes baking much easier and more enjoyable. Here are a few basics you’ll want to have on hand:
- Mixing Bowl (You’ll need at least 2-3 of various sizes)
- Whisk (Both balloon whisk and a smaller flat whisk are useful)
- 9×13 Inch Baking Pan (A sturdy metal pan is best)
- Measuring Cups (Both dry and liquid measuring cups)
- Measuring Spoons
- Rubber Spatula (For mixing and scraping bowls)
- Wire Rack (For cooling your cake evenly)
- Wooden Toothpicks (For testing doneness)
Nutrition Information (Estimated per serving)
Please note: This is an estimated nutritional breakdown for one slice (assuming 16 servings per 9×13 inch cake) and can vary based on specific ingredients and brands used.
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Carbohydrates | ~55 g |
| Protein | ~5 g |
| Fat | ~18 g |
| Fiber | ~2 g |
| Sugar | ~35 g |
Frequently Asked Questions (FAQs)
Q: Can I use different types of chocolate chips?
A: Absolutely! Feel free to use milk chocolate, dark chocolate, white chocolate, or even a combination. Mini chocolate chips also work wonderfully for a more even distribution.
Q: My cake turned out dry. What went wrong?
A: The most common culprits for a dry cake are overmixing the batter (which develops gluten and makes it tough) or overbaking. Ensure you mix only until just combined and test for doneness with a toothpick at the earlier end of the baking time range.
Q: Can I make this coffee cake ahead of time?
A: Yes! This coffee cake is excellent for making ahead. Store it covered tightly at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. You can also freeze individual slices, wrapped in plastic wrap and then foil, for up to 2-3 months.
Q: What if I don’t have buttermilk?
A: No problem! You can easily make a substitute. For 1 ¼ cups of buttermilk, add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, fill the rest of the way to 1 ¼ cups with regular milk (any fat percentage is fine). Let it sit for 5-10 minutes until it slightly curdles, then use it as directed in the recipe.
Q: Do I need a stand mixer for this recipe?
A: Not at all! This recipe is perfectly suited for mixing by hand with a whisk and a rubber spatula. A hand mixer can speed things up, especially for the wet ingredients, but it’s not essential.
Q: Can I add nuts to the streusel topping?
A: Absolutely! Chopped pecans or walnuts would be a delicious addition to the streusel. Simply add about ½ cup of chopped nuts along with the other streusel ingredients.
Time to Enjoy Your Masterpiece!
And there you have it – a truly delicious and surprisingly easy Chocolate Chip Coffee Cake Recipe that’s perfect for any occasion, or just a cozy moment at home. We hope these baking tips for beginners have given you the confidence to dive into the wonderful world of baking.
Remember, baking is a journey, and every cake is a learning experience. Don’t be afraid to experiment, and most importantly, have fun! We’re confident that your first (or fiftieth!) attempt at this coffee cake will be a resounding success.
So go ahead, brew a fresh pot of coffee, slice into your beautiful creation, and savor every single chocolatey, streusel-topped bite. We’d love to hear how your cake turns out in the comments below!