If you love a classic crumb cake with thick, buttery streusel and a soft, tender center, this Chocolate Chip Crumb Cake takes it one delicious step further. Mini semi-sweet chocolate chips are folded into the cake and sprinkled over the top, adding just the right amount of rich chocolate flavor to every bite. If you love bakery-style crumb cakes, be sure to try my Strawberry Crumb Cake, too, for a bright, fruit-filled variation.
Ingredients & Substitutions
- Butter: Unsalted butter is used in both the crumb topping and the cake batter. Using unsalted butter lets you control the salt level. If you only have salted butter on hand, simply reduce the added kosher salt slightly.
- Sugars: The crumb topping uses a combination of granulated sugar and light brown sugar. The brown sugar adds moisture and a subtle caramel flavor that pairs beautifully with the cinnamon. The cake itself uses granulated sugar to keep the crumb soft and delicate.
- Cake Flour: Cake flour gives both the topping and the cake their tender texture. I don’t recommend swapping in all-purpose flour, as it will create a heavier, more compact cake. If needed, you can make a homemade cake flour substitute before starting.
- Cinnamon: A small amount of cinnamon in the crumb topping adds warmth and enhances the overall flavor without competing with the chocolate.
- Buttermilk: Room-temperature buttermilk helps create a soft, fluffy cake with just a slight tang to balance the sweetness. If you don’t have buttermilk, add a little lemon juice or vinegar to whole milk and let it sit for a few minutes before using.
- Egg + Egg Yolk: This recipe uses one whole egg and one additional yolk. The extra yolk adds richness and helps create a tender, bakery-style crumb. Make sure they’re at room temperature so they incorporate smoothly into the batter. Save the egg white to make almond paste!
- Mini Chocolate Chips: Mini semi-sweet chocolate chips are perfect here because they disperse evenly throughout the cake and topping. You can use regular chocolate chips, but minis ensure chocolate in every bite.
- Confectioners’ Sugar: A light dusting of confectioners’ sugar before serving gives the cake that classic crumb cake look. It’s optional, but it adds a pretty finish and a hint of extra sweetness.
FAQs
Can I use all-purpose flour instead of cake flour?
Cake flour gives this crumb cake its soft, tender texture. Using all-purpose flour will result in a slightly denser cake. If you don’t have cake flour on hand, you can make a homemade substitute before starting the recipe for the best results.
Why use mini chocolate chips?
Mini chocolate chips distribute more evenly throughout the batter and crumb topping, so you get chocolate in every bite. Regular chocolate chips will work, but they won’t spread as evenly throughout the cake.
Can I make chocolate chip crumb cake ahead of time?
Yes! This cake is perfect for making a day in advance. Once cooled, cover it tightly and store it at room temperature. Wait to dust with confectioners’ sugar until just before serving for the prettiest presentation.
Why line the pan with aluminum foil?
Lining the baking dish with aluminum foil is important for both texture and easy removal. Foil reflects more heat than parchment paper, which helps the crumb topping brown beautifully and develop a slightly crisp exterior. If you use parchment paper instead, the topping may not brown as much, and the texture can be a bit softer.
Can I make chocolate chip crumb cake in a 9×13-inch baking dish?
This recipe is designed for an 8×8-inch baking dish. If you use a 9×13-inch pan without adjusting the recipe, the cake will be much thinner and will bake faster, which may affect the texture of the crumb topping. If you want to use a 9×13-inch pan, I recommend doubling the recipe and increasing the baking time slightly, checking for doneness when the crumb topping is golden, and a toothpick comes out with a few moist crumbs.
Serving Ideas for Chocolate Chip Crumb Cake
- Simple & Cozy: Serve a slice slightly warm with a hot cup of coffee or tea. The buttery crumb topping and melty chocolate chips make it perfect for slow mornings.
- Brunch Spread: Add this cake to your favorite brunch lineup alongside scrambled eggs and a fresh fruit platter. It pairs especially well with something savory to balance the sweetness.
- Dessert Style: Warm a slice for 10 to 15 seconds in the microwave and serve with a scoop of no-churn vanilla ice cream (or your favorite no-churn ice cream recipe!) or a dollop of whipped cream for an easy, bakery-style dessert.
- More Crumb Cake Favorites: If you love thick, buttery streusel, try a few more of my favorites like banana crumb cake, peach crumb cake, or caramel apple crumb cake, just to name a few!
How to Store Chocolate Chip Crumb Cake
Room Temperature: Store the fully cooled cake in an airtight container at room temperature for up to 3 days. This keeps the crumb topping tender and the cake soft.
Refrigerator: For slightly longer storage, refrigerate in an airtight container for up to 5 days. Let slices come to room temperature before serving for the best texture.
Freezer: To freeze, wrap the completely cooled cake (or individual slices) tightly in plastic wrap, then again in aluminum foil. Freeze for up to 2 months. Thaw at room temperature, then dust with confectioners’ sugar before serving if desired.
Chocolate Chip Crumb Cake
Ingredients
Crumb Topping
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ¾ cups (199.5 g) cake flour
Cake
- 1 ¼ cups (142 g) cake flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter, cut into 1-inch pieces, room temperature
- ⅓ cup (82 g) buttermilk, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (193.5 g) mini semi-sweet chocolate chips, divided
- Confectioners’ sugar, for serving
Instructions
- Preheat oven to 325°F. Line an 8×8-inch baking dish with aluminum foil, making sure it comes up the sides with some overhang. Spray with nonstick cooking spray. Set aside.
Crumb Topping
- To a medium bowl, add melted butter, granulated sugar, light brown sugar, cinnamon, and kosher salt. Stir to combine.
- Add cake flour and stir just until no streaks remain. Be careful not to overmix; the topping should be crumbly, not pasty. Set aside.
Cake
- In the bowl of a stand mixer fitted with the paddle attachment, add cake flour, granulated sugar, kosher salt, and baking soda. Mix on low speed to combine.
- Add butter pieces one at a time, mixing until the mixture looks like fine crumbs and there are no visible butter pieces, about 1 minute.
- Add buttermilk, egg, egg yolk, and vanilla extract. Beat on medium speed until the batter is light and fluffy, about 1 minute, scraping down the sides of the bowl as needed.
- Fold in ½ cup of mini chocolate chips, reserving the rest for the topping.
- Pour batter evenly into the prepared pan and smooth the top.
- Break the crumb topping into small chunks using your hands or a fork. Scatter it evenly over the batter, making sure to cover the top completely.
- Top with the remaining chocolate chips.
- Bake for 38 to 40 minutes, or until the crumb topping is golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the cake cool in the pan on a wire rack for 30 minutes. Use the aluminum foil overhang to lift the cake out of the pan and cool completely.
- Dust with confectioners’ sugar just before serving.
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