Chocolate Chip Crumb Cake a delicious soft cake full of chocolate chips topped with buttery chocolate chip crumb topping. The perfect breakfast, snack or even dessert cake. So good it will be gone in seconds.
Have you ever eaten such a delicious cake that it is so good it doesn’t even need icing? If not then this crumb cake recipe will be your first.
This crumb cake not only has a streusel topping but is also loaded with mini chocolate chips – both white chocolate and milk chocolate chips!
I first started making this cake years ago. But to tell you the truth, lately, I have really started getting into baking with Greek yogurt and loving it. I also decided to add two kinds of chocolate chips to change it up a bit and now it is one of my favourites.
It is also wonderful served as a Breakfast Cake, Snack or Dessert when you have a get-together.
When I make it, I usually make it in a loaf form but I am sure cupcakes or even a small cake form work well also. I’m sure any form you decide to bake this crumb cake it will be delicious. How could it not be with all those chocolate chips!
For me there aren’t many things better than Chocolate, especially when it comes in a Cake or Cookie form, and these Nutella Chocolate Peanut Butter Bars were full of chocolate chips too!
Now, we have crumb cake loaded with chocolate and I’m not complaining! There’s never enough chocolate.
What is the origin of a crumb cake?
A crumb cake is a German cake known as a “Streuselkuchen”, it was a flat cake made on a baking sheet, then cut into oblong pieces. It was about one inch thick, and had a very thick layer of crumbs. The original recipe uses a yeast dough, although a pastry crust could also be used.
Ingredients
- Crumb topping: This is a combination of flour, brown sugar, and room temperature butter
- All-purpose flour
- Cake flour – for the cake bater
- Baking powder
- Baking soda
- Salt
- Softened butter – I use salted although you can use unsalted butter just add a bit more salt
- Granulated sugar
- Large egg – room temperature
- Vanilla extract
- Greek yogurt – or you could use sour milk or buttermilk – room temperature
- Chocolate chips – milk, dark, or semisweet, regular or mini chocolate chips
- White chocolate chips
How to make Cake flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.
Recipe Steps
Make the crumb topping by mixing flour, sugar, and butter in a bowl until the mixture looks like coarse crumbs.
For the cake, whisk the dry ingredients in a medium bowl. In a medium bowl, cream the butter with a mixer until smooth and creamy. Beat in the sugar, and then add the egg and vanilla.
Alternate adding the flour and Greek yogurt to the wet ingredients and be sure to scrape down the sides of the bowl with a rubber spatula as you go.
Fold in the chocolate chips.
Transfer the batter to a prepared pan (I use a 9×5″ loaf pan). Sprinkle the crumb topping over the top of the cake batter.
Bake the crumb cake for 50 to 60 minutes at 350°F. As soon as you take it out of the oven, sprinkle more chocolate chips over the top.
What’s the difference between coffee cake and crumb cake?
The major difference is the amount of streusel placed on top of the cake. Crumb cake has a thicker topping which also makes it a little sweeter. Coffee cake can also be made without a streusel topping.
Tips for the Best Crumb Cake
- A combination of all-purpose flour and cake flour will give your cake the best light and tender crumb.
- Don’t overmix when you add the flour. Mix long enough to combine and that’s it.
- You can use all of one kind of chocolate chips instead of using two types.
- While the cake bakes make sure you start to watch it at about 50 minutes into baking because you don’t want an overdone Chocolate Chip Crumb Cake.
How to store it
I would also advise you to let it cool before cutting it. It’s even better the day after it’s made – just cover it with plastic wrap and keep it at room temperature. It will last up to 2 days.
It can also be stored wrapped well or in an airtight container in the fridge, for up to 5-6 days. Bring to room temperature before serving.
How to freeze a Chocolate Chip Crumb Cake
The cake can be frozen well wrapped and placed in a freezer bag. It will keep for up to 2 months in the freezer. Thaw overnight in the fridge or on the counter.
Now I am off to brew another cup of coffee and, yeah, why not eat another slice of this delicious crumb cake? Enjoy!
More Crumb Cake Recipes
Chocolate Chip Crumb Cake
Ingredients
CRUMB TOPPING
- ½ cup all purpose flour
- ½ cup brown sugar (lightly packed)
- ¼ cup butter (room temperature)
FOR THE CAKE
- 1 ½ cups cake / pastry flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt*
- ½ cup butter (soft)*
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla (5 grams)
- ½ cup + 1 tablespoon greek yogurt (I used 0% fat), or sour milk or buttermilk (room temperature) (135 total grams)
- ⅓ cup semisweet chocolate chips (mini or regular)
- ⅓ cup white chocolate chips (mini or regular)
*If you use unsalted butter then add ¼ teaspoon salt.
For room temperature ingredients remove from the fridge approximately 60 minutes before using, earlier if your house is cool.
EXTRAS
- ⅓-½ cup semisweet chocolate chips (mini or regular)
Instructions
- Pre-heat oven to 350F (180C). Lightly grease and flour a 9×5 inch (23 x 10 cm) loaf pan.
CRUMB TOPPING
- In a medium bowl mix together flour and sugar, add butter and mix until it becomes coarse crumbs. Set aside.
FOR THE CAKE
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a small bowl toss together chocolate chips and 1 tablespoon of whisked flour mixture. Set aside.
- In a medium bowl cream the butter until creamy about 2-3 minutes, add the sugar and beat well, add the egg and beat for 30 seconds then beat in the vanilla.
- Add the flour and greek yogurt alternatively, starting and ending with flour to the creamed mixture (3x flour and 2x yogurt). Scrape down the sides of the bowl after each addition.
- Stir in the chocolate chips.
- Spoon the batter into the prepared loaf pan, smooth the top. Sprinkle crumb topping evenly on top of the loaf.
- Bake the loaf for 50-60 minutes or until tooth pick comes out clean.
- Remove from oven and immediately sprinkle with ⅓-½ cup semisweet chocolate chips. Let cool completely before serving. Enjoy!
Notes
Nutrition
Adapted from Brown Eyed Baker via Piggy’s Cooking Journal
Updated from January 10, 2019.
Neva says
Will definitely be making this. Sounds delicious. Could ricotta cheese replace the yogurt?
I’ve had ricotta cake before and it is one of my favorites.
Rosemary says
Hi Neva, yes that should work. Let me know how it goes. Take care.
Nina Gensamer says
Easy to make and delicious. I made the crumb topping the first time, but prefer it without. Used sour cream instead of yogurt and it was great. Couldn’t find white cake flour so substituted 1/4 cup white cake mix. This is my go to dessert…great with a scoop of ice cream on top. Making one to bring to a friend’s house for game night this week!
Rosemary says
Hi Nina, thanks so much, so glad you enjoyed it. I hope your friend does too. Take care.
Kathy says
I’m looking forward to making this amazing recipe I have a question….are the chocolate chips actually unsweetened or are they semi-sweet. Unsweetened seems to be an odd ingredient. Thanks.
Rosemary says
Hi Kathy, yes semi sweetened chocolate chips. Sometimes I will mix half milk and half dark.
Nina Gensamer says
I used semi sweet and it was just as good.
Doris says
Hi again Rosemary!
I just cut off an end piece of this cake and I will tell you my exprience while baking it. First of all, I do whole heartedly agree that one needs to watch the timing of the baking.. I have a GE Proile electric oven and after 35 minutes in the oven, I felt the cake was starting to burn somewhat. At that time, I lowered the temp to 350 degrees and took the cake out of the oven afer exactly 49 minutes. It was done according to my cake tester. I do realise that oven temps vary and admittedly, I was a little nervous about the 375 degree temp as stated in the recipe. I also have a loaf pan coated in teflon but I did prepare the pan as you advised with butter and flour. Next time , I may use parchment paper to line my pan. Even though the ends of the cake were slightly overdone, I just had the first piece and the cake itself was tender with a moist crumb. All in all, it was a fabulous cake but next time, I will reduce the temp at 350 degrees which may keep to the origiinal baking time of almost one hour. DELICIOUS1
Rosemary says
Hi Doris, yes with all the new ovens out it can be difficult to give baking times. Thank you for letting me know. And so glad you enjoyed it. Take care.
Doris says
It’s baking right now as I type this… wow! What a glorious smell encircling my kitchen. I think my little Peke Donny came over just now to see what Mommy is making! I must confess I added a 1/2 tsp of cinnammon to the crumb topping. Don’t know if I will add the additional chocolate chips to the top after baking but what they hey… if you are going to die from chocolate overload , you need to add the rest of them!
Rosemary says
Hi Doris, thanks so much, I totally agree, nothing like chocolate. Take care.
Doris says
Hello Rosebmary!
Just found your blog and really like the presentation and ease of your cake recipes. I like greek yougurt as a substitute but could regular sour cream be used in the recipe as well? Will be making this very soon . Thanks so much and Happy Mother’s Day!
Rosemary says
Hi Doris, thanks so much, yes you can substitute with sour cream. Happy Mother’s Day to you too, let me know how the cake goes. Take care.
Gina says
Hi,
How many 3 oz cupcake will this recipe makes and how long will it takes to bake?
Thanks!
Rosemary says
Hi Gina, I really can’t say because I have never made cupcakes with this recipe. Maybe 10-12. I would probably bake them about 15 – 20 minutes check at 15 with a toothpick to make sure. 🙂
Trish says
Hi Rosemary… can’t wait to try this… I’m in Australia and just wondering if I could just use plain flour or will that alter the end result too much?
Rosemary says
Hi Trish, and yes plain flour would work fine, hope you enjoy it. Let me know.
Sandra says
Looks really delicious, will make it. A question, your recipe calls for flour & cake flour. I live in Australia & we use plain flour which is your all purpose flour & self raising flour, would that be cake flour? Look forward to your reply thanks.
Rosemary says
Hi Sandra, self raising flour and cake flour are different, although cake flour is very easy to make at home, just take one level cup of all purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. Just make sure to whisk them together really well before using. Hope that helps. Have a great Sunday.
Renee says
I have a little grand daughter that absolutely loves anything with chocolate chips. I can’t wait to have her help me make it!
Rosemary says
Hi Renee, I hope she likes it, and chocolate chips are the best. Have a great weekend.
Ann says
Rosemary, I just printed the recipe and will be making it soon. This is a definite keeper. Many thanks for another great recipe.
Rosemary says
Hi Ann, thanks so much hope you enjoy it. Have a great day.
Dewi says
Hi Rosemary. I love how this cake looks, I’m going to try to bake it now. One question: can I substitute the yoghurt with sourcream? Thanks.
Rosemary says
Hi Dewi, yes you can substitute yogurt with sour cream and vice versa. Let me know how you like it.
Doris Poggi says
Hello Rosemary:
Pecans are not available in Italy? Who knew? Are the trees not adaptable to the growing climate there? Walnuts could be substituted if you can get them. In any case, the cake disappeared as fast as I could type the email and I was lucky to get a piece! Thanks again for a great recipe and blessings to you!
Rosemary says
Thanks Doris, blessings to you too!
Doris Poggi says
Hi Rosemary!
We are eating the cake right as I type this email—it is just fabulous! Everyone loves it! To be sure, my crumbs came out firm and the way I am used to—-I sprinkled some powdered sugar on top before I served. I did love the fact the cake was not overly sweet , even with the crumbs on top. This is a winner for sure! I hope you did not mind my comments on the butter to flour ratio— thank you for a keeper of a recipe. I will be making this again for Thanksgiving too, as everyone thought it was so delish! Keep safe and well. PS. I did add about a third of a cup of chopped pecans in with the streusel. When you live in the South, pecans are pretty much a staple in toppings. Ciao!
Rosemary says
Hi Doris, so glad you are all enjoying it, and of course I didn’t mind the comments, I love comments :). I love pecans unfortunately unavailable in Italy. Have a great week.