This probably comes as no surprise, but I absolutely love a good dessert disguised as breakfast. Like isn’t it amazing that it is socially acceptable to sugar load and essentially eat cake at 8 am? Gimme alllll the cinnamon rolls, babkas, and crumb cakes. And if I had to pick my absolute favorite breakfast treat it would be this Cinnamon Chocolate Chip Coffee Cake recipe. Buttery, moist cinnamon coffee cake studded with chocolate chips with a thick cinnamon swirl…like it’s my favorite thing ever.
DO YOU SEE THIS?!
The texture is simply unbelievable. And I know I say that all the time, but this coffee cake is seriously something special. It’s perfectly dense and buttery, yet it’s not heavy or greasy. And so moist, you could leave it out on the counter for 3 days and it still wouldn’t dry out. Throw some chocolate chips in there and you’ve got yourself a happy Sarah.
How make moist coffee cake?
There is nothing worse than dry coffee cake. You know exactly what I’m talking about: crumbly, flavorless, and bready. Yuck. Well lucky for you, our cinnamon chocolate chip coffee cake recipe is the exact opposite, all thanks to a full cup of greek yogurt or sour cream. The acidity in the greek yogurt gives the coffee cake a high rise, while also keeping your cake incredibly moist with a tender crumb.
What is the best flour to use for cinnamon chocolate chip coffee cake?
Bob’s Red Mill is one of my absolute favorite companies to work with, and their Unbleached White All Purpose Flour gives this cinnamon chocolate chip coffee cake it’s velvety crumb. Great ingredients make great cake, and that’s why I love Bob’s so much. Whether I’m using their nutritional yeast, poppy seeds, or flour, I always know the ingredients are going to be the highest quality and give me great consistent results every time. Which is so important for recipe testing.
So when we set out to make this coffee cake I knew we had to use Bob’s.
How to grease a bundt pan
I am a big parchment paper fan, but you can’t exactly line an intricate bundt pan with a sheet of it. This is where greasing and flouring comes in. Sure, it’s messy, but it’s also kind of fun 🙂 All you need to grease and flour a pan is some softened butter and all purpose flour.
Bring 2 tablespoons of butter to room temperature.
Use your hand to rub the butter all over the inside of your bundt pan, getting into all the nooks and crannies.
Sprinkle flour into your pan and shake the pan around over a trash can or the sink, so coat the pan in flour
Whack the pan against the counter to release any loose flour and dump the loose flour into the trash
Now you can pour your chocolate chip coffee cake batter into your pan and rest assured that you’ll have an easy release.
Bring this cinnamon chocolate chip coffee cake into work to seriously impress your coworkers. Whip it up for a birthday brunch or wedding shower. Send it in the mail to remind a friend you’re thinking of them (it travels so well!) or just make it for a Monday pick me up for you 🙂
I hope you guys love this coffee cake recipe as much as I do.
Preheat oven to 375°F. Grease and flour a 6 cup bundt pan and set aside. In a stand mixer fitted with a paddle attachment beat the butter and sugar together until light and fluffy. Scrape down the bowl and add in the yogurt, vanilla, and eggs, and mix well.
In a separate bowl mix together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined and no clumps of flour remain. Using a rubber spatula, fold in the chocolate chips.
Meanwhile, using a fork, whisk together brown sugar and cinnamon for the cinnamon swirl. Pour half of the batter into the bundt pan and smooth using the back of a spoon. Sprinkle half of the brown sugar mixture over the batter and swirl into batter using a fork or knife. Pour in the second half of the batter and swirl the rest of the brown sugar mixture over it.
Bake for 25-30 minutes, or until a knife comes out clean when inserted into the cake. Allow to cool for 10 minutes, then plate and serve for breakfast, lunch, and dinner.
this is lovely!! I so tempted to try this but I would really like to know calories per slice. That’s the only reason that made me look for other recipes. please add calories per serving and you’ll be unstoppable.
Hi! This is the second time I’ve made this recipe, and it tastes amazing! However, both times, it seems to rise nicely in the oven, but ends up dropping significantly and just doesn’t end up filling the cake pan. Any advice?
I just took this cake out of the oven and it took longer than 30 minutes to bake (more like 40 minutes) and the top (which will be the bottom when it cools) looks like a crater or like monkey bread. It seemed there was a lot of brown sugar for the center and top of the cake. I love your blog and watch your videos on instagram with great reviews and this is the first time I baked one of your cakes. I’m an older woman and have a lot of experience with baking and cooking, enough to know that something is wrong with the recipe. The cake is cooling but I can tell the bottom (the top of the cake in the pan while baking and cooling) is too wet. I placed it in the cooling down oven to set it. Just want to give you my experience with this recipe.
I agree with jie. The cake took much longer than 25-30 minutes. I baked it at 350 degrees on convention and it took a little more than 35 minutes. It’s cooling now. Smells delicious. Looking forward to tasting this evening 😋
Hi Robin! All ovens vary so yours probably just runs a little cooler than ours! We also bake in a conventional oven which might have accounted for the difference. Happy to hear you still enjoyed this even if it took a smidge longer than anticipated 🙂
Leave a comment and rate this recipe!
this is lovely!! I so tempted to try this but I would really like to know calories per slice. That’s the only reason that made me look for other recipes. please add calories per serving and you’ll be unstoppable.
🙂
Can I substitute the Greek yogurt with anything else? I can’t wait to make this recipe!
Hi Colleen! You can swap it out for sour cream or regular yogurt! You could also swap it out for milk, but the cake will be less moist!
These were amazing! Made it for my family and they fell in love with it! Definitely making this on thanksgiving and making it a tradition!
★★★★★
Hi! This is the second time I’ve made this recipe, and it tastes amazing! However, both times, it seems to rise nicely in the oven, but ends up dropping significantly and just doesn’t end up filling the cake pan. Any advice?
Hi Jess! Does the cake seem underbaked when you’re taking it out of the oven? Hoping I can help troubleshoot this for you!
I just took this cake out of the oven and it took longer than 30 minutes to bake (more like 40 minutes) and the top (which will be the bottom when it cools) looks like a crater or like monkey bread. It seemed there was a lot of brown sugar for the center and top of the cake. I love your blog and watch your videos on instagram with great reviews and this is the first time I baked one of your cakes. I’m an older woman and have a lot of experience with baking and cooking, enough to know that something is wrong with the recipe. The cake is cooling but I can tell the bottom (the top of the cake in the pan while baking and cooling) is too wet. I placed it in the cooling down oven to set it. Just want to give you my experience with this recipe.
I agree with jie. The cake took much longer than 25-30 minutes. I baked it at 350 degrees on convention and it took a little more than 35 minutes. It’s cooling now. Smells delicious. Looking forward to tasting this evening 😋
Hi Robin! All ovens vary so yours probably just runs a little cooler than ours! We also bake in a conventional oven which might have accounted for the difference. Happy to hear you still enjoyed this even if it took a smidge longer than anticipated 🙂