Is there anything better than a soft, buttery cake topped with a thick layer of sweet, crumbly streusel? Add in chocolate chips, and you’ve got a next-level dessert that’s perfect for breakfast, brunch, or a cozy afternoon treat. This Chocolate Chip Crumb Cake is the best of both worlds—tender vanilla cake packed with melty chocolate chips, all topped with a generous, buttery crumb topping.
why you'll love them!
- It's a crowd pleaser!
- Loaded with all the chocolate chips: the crumbs and the cake are stuffed with chocolate
- Crunchy chocolate crumb topping: this buttery topping has the most delicious crunch that pairs perfectly with the soft cake.
- It is easy to make
- It is good for breakfast, dessert and coffee or even brunch!
- Customizable: add pecans or other nuts you like into this cake!
Chocolate Chip Crumb Cake Ingredients
- Eggs
- Unsalted butter: I like to control the amount of salt I use.
- Granulated sugar
- Sour cream: You can use greek yogurt instead
- Milk: Use whatever you have on hand
- Vanilla extract: just trust me. It's a need for the best baked goods.
- All purpose flour: my favorite brand is King Arthur
Tips for Making Chocolate Chip Crumb Cake
- Don't Overmix the Batter: Overmixing the batter can make your cake dense instead of light and fluffy. Stir just until the ingredients are combined to maintain a soft, tender crumb.
- Coat the Chocolate Chips in Flour: Before adding chocolate chips to the batter, toss them in a little flour. This prevents them from sinking to the bottom and ensures an even distribution throughout the cake.
- Bake Until Just Set: To avoid a dry cake, check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter. If needed, tent the cake with foil halfway through baking to prevent over-browning on top.
- Let It Cool Before Slicing: It might be tempting to slice into the cake right away, but letting it cool allows the crumb topping to set properly and makes for cleaner slices.
- Store It Right: Keep the cake in an airtight container at room temperature for up to 3 days or freeze for longer storage. If freezing, wrap the cake tightly to prevent it from drying out.
FAQ
How is this loaf cake different from a classic chocolate chip loaf?
The chocolate chip cinnamon crumb topping adds a delicious crunch, making it extra special compared to a traditional chocolate chip loaf.
Can I swap mini chocolate chips for regular-sized ones?
Absolutely! Regular chocolate chips will work just fine, but mini chocolate chips spread more evenly throughout the cake, ensuring chocolate in every bite.
How can I tell when the loaf cake is fully baked?
Bake at 350°F for 35-40 minutes until a toothpick inserted into the center comes out with just a few moist crumbs (but no wet batter). If the top starts to brown too quickly, loosely cover it with foil halfway through baking.
Can I prepare this loaf cake in advance?
Yes! This cake stays soft and fresh for up to 3 days at room temperature. To keep it from drying out, wrap it tightly in plastic wrap.
Is this loaf cake freezer-friendly?
Definitely! Once the cake has fully cooled, wrap it in plastic wrap and place it in a freezer-safe bag for up to 3 months. For the best texture, freeze it whole rather than slicing, and let it thaw at room temperature overnight before serving.
Storage Tips
- Store leftovers in an airtight container at room temperature for up to 3 days.
- To keep it fresh longer, store in the fridge for up to a week and warm before serving.
- You can also freeze slices for up to 2 months—just thaw and enjoy!
If you make these Chocolate Chip Crumb Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Chocolate Chip Crumb Cake
Ingredients
Cake Ingredients
- 2 eggs
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup sour cream or greek yogurt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup all purpose flour
- 3/4 cup chocolate chips
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Crumb Toppings
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup unsalted butter
- 1/3 cup chocolate chips
Instructions
- Preheat & Prepare – Preheat your oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper.
- Make the Crumb Topping – In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until crumbs form. Gently fold in the mini chocolate chips. Set aside.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar – In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add in eggs one at a time, mixing well after each. Stir in vanilla extract.
- Combine Wet & Dry – Mix in the sour cream (or Greek yogurt) and half of the dry ingredients. Pour in the milk and then add the remaining dry ingredients, stirring until just combined.
- Fold in Chocolate Chips – Gently mix in the chocolate chips to evenly distribute throughout the batter.
- Assemble & Bake – Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumb topping over the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy – Let the cake cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature!
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