This Chocolate Coffee Cake is moist, tender and loaded with chocolate chips and crunchy walnuts! Swirled and topped with a thick layer of cinnamon and cocoa streusel and drizzled with a sweet glaze, it’s irresistibly rich, highly addictive and perfect for breakfasts, snacking or desserts!
Continue to read on for tips! And, don’t miss the step by step photos showing you how to make this coffee cake recipe!
Updated: This post was originally published in March 2015. I took new photos and updated the post below to include more information about chocolate coffee cake. I also tweaked the recipe to perfection and added step by step photos to show you how quick and easy this snack cake is to make!
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Chocolate Coffee Cake
This chocolate and cinnamon infused coffee cake is moist, tender and jam packed with melty chocolate chips! Layered and topped with a crunchy chocolate chip and walnut streusel; then finished with a smooth, sweet vanilla laced buttermilk glaze, this cake is rich and highly addictive!!
With layers of delicious, soft flavors and swirls of ooey-gooey, rich, melted chocolate, this chocolate snack cake is perfect for breakfasts, brunch, snacktime and even dessert! If you have a chocolate lover in your family, this cake is an absolute MUST!
What is coffee cake?
By definition, coffee cake can be any type of cake intended to be eaten with coffee or tea at breakfast. Coffee cake, also known as coffeecake or snack cake, is typically moist and tender in texture and can be square, round, rectangular or loaf-shaped. They are usually flavored with cinnamon and topped with streusel or a crumble topping and drizzled with a sweet glaze. Coffee cake can also contain nuts, fruits or jam.
Coffee cake gets its name from the fact that it is intended to be served with coffee.
What’s it made off?
American coffee cakes are more cake-like in texture and typically leavened with either baking powder and/or baking soda. The exact ingredients in cake can vary greatly depending on region and recipe.
Ingredients typically found in coffee cake:
- Sugar
- Fat – butter or oil
- Eggs
- Dairy – milk, buttermilk, sour cream or Greek yogurt
- Vanilla Extract
- Baking Powder and/or Baking Soda
- Spices – cinnamon, nutmeg, ginger, cardamom and/or cloves
- Cocoa Powder (optional for a chocolate coffee cake)
- Espresso Powder or Brewed Coffee (optional)
Does coffee cake have coffee in it?
While some coffee cakes might be made with coffee as an ingredient, it is not a requirement.
Can I add coffee?
You can absolutely add coffee to your cake! Cakes can be infused with coffee flavor in various ways. The addition of brewed coffee, espresso powder and coffee liqueur are common ways to add a rich coffee undertone to your cake.
Additionally, coffee is commonly added to chocolate baked goods because it actually enhances the flavor of cocoa powder, resulting in an irresistibly rich, incredibly chocolaty cake.
If you would like to add coffee to this chocolate coffee cake recipe, you can substitute 1 tablespoon of cocoa powder for an equal amount of instant espresso powder. Unlike ground coffee, espresso powder provides a powerful punch and completely dissolves into the cake which eliminates any risk of grittiness.
How to prevent cake from sticking to the pan?
There is nothing more frustrating than baking a beautiful cake and having it fall apart as soon as you try to remove it from the pan!
Follow these tips to keep your cake from sticking to the pan:
- Use homemade pan release. Non-stick sprays and shortening can be unreliable and leave a sticky residue on pans. Homemade pan release, also known as “cake goop”, is a paste that can be spread on baking pans and prevents baked good from sticking to the pans. Goop is easy to make and is absolute magic at releasing cakes from their pans! To make Goop, combine equal parts all-purpose flour, vegetable oil and vegetable shortening, and mix them together.
- Brush pan liberally with pan release. Use a pastry brush to evenly and generously brush a thin layer of pan release on the inside surface of the pan. Take care to make sure you have coated all the sides, corners and any nooks, crannies or crevices. Make sure you don’t grease all the way up to the top of the pan on the sides; only grease as far up as the cake will rise.
- Sprinkle the pan with flour or cocoa powder. After the pan is completely greased, sprinkle a couple tablespoons of flour into the pan. If you are making a chocolate cake, use unsweetened cocoa powder. Gently shake and tap the pan to evenly distribute the flour or cocoa powder. Gently tap out any excess flour into the sink.
What is a coffee cake pan?
You can bake a coffee cake in various pans. 9×13-inch baking pans, Bundt pans, tube pans and loaf pans are commonly used to make coffee cake.
You can make this chocolate coffee cake recipe in any of the aforementioned pans. Please note, baking times will vary depending on the pan used. Follow the tips below to know exactly when your chocolate snack cake is done baking.
How do you know when coffee cake is done?
Nothing is worse than a dry, over-baked cake! There are a few easy signs to look for to let you know when your cake is done. When in doubt, it is better to err on the side of caution and under-bake the cake.
- The cake is springy to the touch. If you gently press your finger against the cake, it should feel pillow-soft and slightly springy to the touch.
- The sides pull away from the pan. When the sides of the cake just start to pull away from the sides of the pan and the outer edges look slightly dry, the cake is done.
- When a toothpick comes out clean. If you insert a toothpick or thin skewer into the center of the cake, it should come out clean with no streaks of batter. A few small crumbs are normal and okay.
- When the internal temperature of the cake reaches 210 degrees Fahrenheit. When in doubt, you can always use an instant-read thermometer. The cake is done baking when the temperature in the middles reaches 210 degrees.
How to make chocolate coffee cake from scratch?
This chocolate snack cake is delicious, easy to make and always a crowd-pleaser!
- Preheat oven to 350 degrees F. Grease a 9-inch tube pan with a removable bottom, Bundt pan or 8×8-inch baking dish with non-stick cooking spray or pan release. Dust the inside of the pan with cocoa powder and gently tap out the excess.
- Prepare the streusel topping: In a medium mixing bowl, make the streusel by combining all of the streusel ingredients together. Mix until well incorporated. Set aside.
- Prepare the cake – dry ingredients: In a medium bowl, combine the flour, cocoa, baking powder, baking soda and salt. Stir to combine. Set aside
- Prepare the cake – wet ingredients: In a large mixing bowl with a handheld mixer, or the bowl of a stand mixer fitted with the whisk attachment, combine the sugars, oil and eggs. Beat on medium speed until light in color and well incorporated, about 2 minutes. Add in the buttermilk and vanilla. Beat until combined. Add the dry ingredients to the wet ingredients. Stir until JUST combined. Very gently fold in the chocolate chips.
- Layer the cake: Pour half of the coffee cake batter into the prepared pan. Sprinkle ¾ cup of the streusel evenly over the batter. Repeat by adding the rest of the batter to the pan and then evenly top with the remaining streusel.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the pan on a wire rack. Allow the cake to cool for 10 minutes in the pan. Remove cake from pan and place on a wire rack. Allow the cake to cool completely.
- While the cake is baking, make the glaze: In a medium mixing bowl, combine the powdered sugar with 2 tablespoons of buttermilk and all the vanilla. Whisk until smooth and no lumps remain. For a thinner glaze, add more milk, 1 teaspoon at a time, until desired consistency is achieved. Set aside.
- To serve: While the cake is still slightly warm, drizzle the coffee cake with half of the glaze. For best results, let the cake cool completely (30+ minutes) before drizzling with remaining glaze. Slice, serve and enjoy!
How to bake chocolate snack cake from scratch step by step photos:
How to store coffee cake?
Leftover snack cake should be wrapped tightly with plastic wrap, or stored in a zip-closure bag to prevent the cake from drying out. Store wrapped cake on the counter at room temperature.
Does it need to be refrigerated?
Whether your cake is cut or uncut, it is fine at room temperature and does not need to be refrigerated. Refrigeration is only needed if your kitchen gets very hot during the day.
How long will coffee cake keep?
Properly stored, cake will keep for up to 5 days.
Can baked coffee cake be frozen?
Snack cakes freeze beautifully! To freeze, wrap the coffee cake tightly with plastic wrap or aluminum foil and place it in a freezer-safe, zip-closure bag. Properly stored, it will keep for up to 2 to 3 months.
How to crisp and reheat coffee cake?
If the cake is frozen, allow it to thaw at room temperature in its original plastic or aluminum wrapping. You can eat the chocolate snack cake as is or reheat it.
To reheat the cake, wrap it in aluminum foil and warm it in an oven preheated to 325 degrees for 15 minutes, or until lightly crisped and warmed throughout.
Rich, moist, packed with chocolate and infused with cinnamon, this chocolate snack cake will satisfy all your chocolate cravings!
Until next week friends, cheers – to satisfying your sweet tooth!
XOXO
Cheyanne
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Looking for more cake recipes?
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The best Chocolate Coffee Cake Recipe👇
Chocolate Coffee Cake
Equipment
- Mixing Bowls
- Handheld Mixer
- Baking Pan
Ingredients
Cake:
- 3 Cups All Purpose Flour – spooned & leveled; sifted (SEE NOTES)
- 2 TBS Unsweetened Cocoa Powder - sifted, plus more for pan (SEE NOTES)
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 Cup Granulated Sugar
- 1/3 Cup Light Brown Sugar - packed
- ½ Cup Vegetable Oil
- 2 Large Eggs
- 1 1/4 Cup Buttermilk - (I used low-fat, but do not use skim!)
- 2 tsp Vanilla Extract
- 1 Cup Semi-Sweet Chocolate Chips - (use high quality such as Ghirardelli) (about 6 ounces)
Streusel:
- 2/3 Cup Light Brown Sugar - packed
- 2/3 Cup Semi-Sweet Chocolate Chips
- 2/3 Cup Walnuts – finely chopped (or Pecans)
- 2 tsp Ground Cinnamon
- 1 TBS Cocoa Powder
Glaze:
- 1 Cup Powder Sugar
- 2-3 TBS Buttermilk
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch tube pan with a removable bottom, Bundt pan or 8x8-inch baking dish with non-stick cooking spray or pan release (SEE NOTES). Dust the inside of the pan with cocoa powder and gently tap out the excess.
- Prepare the streusel topping: In a medium mixing bowl, make the streusel by combining all of the streusel ingredients together. Season with 1/8 teaspoon kosher salt. Mix until well incorporated. Set aside.
- Prepare the cake – dry ingredients: In a medium bowl, combine the flour, cocoa, baking powder, baking soda and salt. Stir to combine. Set aside.
- Prepare the cake – wet ingredients: In a large mixing bowl with a handheld mixer, or the bowl of a stand mixer fitted with the whisk attachment, combine the sugars, oil and eggs. Beat on medium speed until light in color and well incorporated, about 2 minutes. Add in the buttermilk and vanilla. Beat until combined. Add the dry ingredients to the wet ingredients. Stir until JUST combined. Very gently fold in the chocolate chips.
- Layer the cake: Pour half of the coffee cake batter into the prepared pan. Sprinkle ¾ cup of the streusel evenly over the batter. Repeat by adding the rest of the batter to the pan and then evenly top with the remaining streusel.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the pan on a wire rack. Allow the cake to cool for 10 minutes in the pan. Remove cake from pan and place on a wire rack. Allow the cake to cool completely.
- While the cake is baking, make the glaze: In a medium mixing bowl, combine the powdered sugar with 2 tablespoons of buttermilk and all the vanilla. Whisk until smooth and no lumps remain. For a thinner glaze, add more milk, 1 teaspoon at a time, until desired consistency is achieved. Set aside.
- To serve: While the cake is still slightly warm, drizzle the coffee cake with half of the glaze. Let the cake cool completely (30+ minutes) and drizzle with remaining glaze. Slice, serve and enjoy!
Notes
- You can replace 1 tablespoon of cocoa powder with 1 tablespoon of instant espresso powder for a richer, more chocolaty flavored cake.
- You MUST sift the flour and cocoa powder. The cake will come out dense and dry unless you sift those ingredients. Likewise, do NOT overmix the batter when you add the dry ingredients to the wet. Stir them until JUST combined and then very gently fold in the chocolate chips. Over-mixing will produce a dense cake.
- Do NOT overbake the cake! Bake the coffee cake until the top feels pillow-soft and slightly springy to the touch.
- Coffee cake will keep stored in an airtight container at room temperature for up to 4-5 days, however coffee cake tastes best the first 2 days.
- In a bowl using a whisk or handheld mixer, or in the bowl of a stand mixer, beat ingredients until thoroughly combined.
- To use, dip a pastry brush in the mixture and coat baking pan with a generous layer of pan release. Be sure to get the mixture into the nooks and crannies of pans. Note: Store in an airtight container in the refrigerator for up to 3 months.
Nutrition
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Yup, the name “coffee cake” does confuse me often. I keep forgetting a coffee cake doesn’t require actual coffee. Some names are totally bizarre haha! Anyways, this cake looks and sounds fantastic, even without any coffee. Love this delightful chocolate, walnut, and cinnamon situation!
What a scrumptious coffee cake, that streusel…omg! Perfect way to start a morning with a big slice of this and a hot cup of joe!
Coffee cake is one of my all time favorites Chey! And I’m sure this one will not disappoint! You know I’m loving that pecan streusel glaze. Adding to my Saturday morning baking list! Thanks so much for sharing!
I’m swooning! I missed this one the first time around so I’m SO GLAD you reposted because coffee cake is the best! I mean, any time I can have cake for breakfast I know it’ll be a good day. I’m definitely going to try this! Have a great weekend, Chey!
Cheyanne, this coffee cake looks ridiculously fantastic! My mouth is literally watering looking at your photos! I am so excited to try this!
Awesome recipe . I’ve never actually tried any coffee cake before. I am always looking for tried and true baking recipes and this coffee cake is up there on the list. I can even get my coffee in the same delicious morsel. Thanks for sharing
If one were to substitute the bundt pan for a different cake pan would it still turn out well ?
Hi Tala,
Honestly I’ve only ever made this in a bundy pan, so I can’t really say. I’m assuming it would be fine. I would watch your bake time, it might take longer. Just be sure to bake it until a toothpick inserted into the center comes out clean. Thanks for stopping by! If you try it, I’d love to hear how it turns out! Cheers!
This coffee cake looks absolutely amazing! Thanks for sharing your feelings about writing. I can definitely relate. I always struggle with how much I want to share , what my “voice” should be, how much I should write, etc etc etc. This post was a great reminder that we all struggle sometimes and that I should just relax and keep it simple. Thanks Cheyanne!!
Thank you, Ashlyn! Glad you could relate!! Cheers! 🙂
I love bundt cake and this looks truly amazing. Pinning!
Carolyn, you and me both! Thank you so much for stopping by, commenting and pinning! ♡ makin’ my day! ♡
The coffee-cake looks scrumptious. And I can totally relate to everything you’re saying. But I keep saying to myself, “If you build it they’ll come.” So eventually us newbies will find readers, that like reading about our nothings.
http://www.unkhanny.com
M., Thanks for stopping by and leaving such a sweet comment. Love the “if you build it, they will come” attitude! Totally on board with that train of thought. But, even if no one ever reads a word of my ramblings, I’m having fun with the food blog. At the end of the day, that is all that really matters 😉 (but a little following never hurt anyone! lol) Cheers!
Hi Cheyanne, your beautiful mocha espresso coffee cake brought me to your site today. When I read your post, I could identify with it so much. I’m new in the blogging world and some days the words just won’t come. That is until one day when I was talking to my daughter, both of us utilize food bloggers to find inspiration for our cooking lives, and she made the offhand remark that she never reads what a blogger writes only just the recipe.
Of course that is not what a food blogger wants to hear, especially when that is often the hardest part, but it was liberating for me in a way. I thought well that is probably true for 90% of the visitors to my blog, so I let go of some of the pressure and began writing about what I was interested in. Sometimes it doesn’t have anything to do with the dish I want to share, so I transition with, “so about this cake” hahaha That sounds so funny to me writing it, but it does take off some of the pressure and brings back the fun (fun for me that is). I hope that helps! BTW this recipe looks awesome and I can’t wait to try it. 🙂
Tammy, First of all, thank you so much for stopping by my blog! Second of all, you are totally right, no blogger wants to hear that no one reads what they write. lol. But, I love your daughter’s honesty! It kind of helps knowing people are distracted by the “pretty” food pictures and the recipe… that takes a lot of pressure off of always trying to find the right words to say. I definately hear you on the back story, or begining of a blog post having nothing to do with the recipe itself. I use the same technique you utilize- the “so how about this cake..” technique. Thank you for leaving such a comforting and heart warming comment. I genuinely apprechiate your kind words! If you try this mocha espresso cake, I hope you love it as much as my family and I do. And, if you make any tweaks or changes, I’d love to hear about them! Cheers and warm wishes for a fantastic day! 🙂
Chocolate cake for breakfast?? Yes and thank you very much. Awesome recipe and even more awesome photos. Your food styling is top notch, my friend! BTW, your posts could never boring as long as you keep producing yummy foods like this coffee cake 🙂
Karrie, You are tooooo sweet! Far sweeter than this mocha espresso coffee cake 🙂 Thanks for the kind words and for the inspiration for todays post *Hugs*