Homemade Chocolate Chip Coffee Cake with Cinnamon Swirl

This coffee cake recipe is tender and delicious with a layer of cinnamon, chocolate chip, and pecan streusel sandwiched between layers of fluffy cake. More streusel is crumbled on top for a decadent brunch dish. Make it for breakfast or tea parties, special occasions, and holidays.

Cinnamon chocolate chip coffee cake recipe; brunch recipe

Today I’m sharing a long-held family brunch recipe that will be a great addition to your holiday entertaining. This cinnamon chocolate chip coffee cake is a classic brunch item, but it’s also a tasty afternoon snack.

If you’re setting up a breakfast bar for family, friends, or overnight guests, make this recipe that serves a crowd.

Why you’ll love it

  • It’s a convenient make-ahead recipe. Bake it the night before and serve it for a champagne brunch.
  • Bake it in a large dish to serve a lot of people.
  • It combines warming spices with chocolate for a winning combination.
  • The streusel layers in the middle and top give it a pretty presentation.
Cinnamon chocolate chip coffee cake recipe; brunch recipe

I would definitely recommend using a high quality butter when making any recipe where it’s a key flavor ingredient, like flavored butter or my cinnamon-sugar muffins that use melted butter on top.

Cinnamon Chocolate Chip Coffee Cake recipe

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1 cup Finlandia unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 1/4 cup sour cream {I use regular, not light}
  • 1 teaspoon vanilla extract


  • 3/4 cup chopped pecans
  • 3/4 cup semisweet mini chocolate chips
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  1. In a medium size bowl combine flour, baking powder, nutmeg, and baking soda. Set aside.
  2. Using a mixer on a low setting, cream together butter and sugar. Add eggs one at a time, mixing well before each addition.
  3. Add sour cream and vanilla, mixing well.
  4. Slowly add in flour mixture and combine until batter is thickened and smooth.
  5. Spray a 13″ x 9″ baking dish with nonstick spray. Pour and spread half of batter into baking dish.
  6. Combine topping ingredients and sprinkle half of mixture on top of batter.
  7. Pour and spread remaining batter on top and sprinkle with remaining topping mixture.
  8. Preheat oven to 325 degrees. Bake coffee cake for 40-45 minutes or until tester comes out clean.
  9. Cool on a wire rack and cut into squares for serving.
Cinnamon chocolate chip coffee cake recipe; brunch recipe

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