Chocolate Chip Crumb Cake is so full of chocolates, from the inside to the outside. 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 will be your first. This loaf cake not only has a streusel topping but is also loaded with mini 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!
I first started making this cake about 5 years ago. But to tell you the truth, lately I have really started getting into baking with greek yogurt and loving it, and white chocolate chips aren’t so bad either. So I decided to change it up a bit and it has become one of my favourites.
It is also wonderful served as a Breakfast Cake, Snack or as a 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 would work well also. I’m sure any fomr you decide to bake this cake it will be delicious. How could it not be with all those chocolate chips!
Chocolate Chip Crumb Cake
Just make sure you start to watch it at about 50 minutes into baking because you don’t want an over done Chocolate Chip Crumb Cake.
I would also advise you to let it cool before cutting and if it lasts long enough it is even better the day after. Now I am off to brew another cup of coffee and yeah why not eat another slice. Enjoy!
- CAKE BATTER
- 1 1/4 cups flour (175 grams)
- 1/4 cup cake flour (35 grams)
- 1/2 cup butter (113 grams)
- 3/4 teaspoon baking powder (3 grams)
- 1/4 teaspoon baking soda
- 3/4 cup sugar (150 grams)
- 1 egg
- 1 teaspoon vanilla (5 grams)
- 1/2 cup + 1 tablespoon greek yogurt (I used 0% fat), or sour milk or buttermilk (151 grams)
- 1/3 cup mini unsweetened chocolate chips (60 grams)
- 1/3 cup mini white chocolate chips (60 grams)
- CRUMB TOPPING
- 1/2 cup flour (70 grams)
- 1/2 cup brown sugar (85 grams)
- 1/2 cup butter (112 grams)
- EXTRA TOPPING
- 1/2 cup mini unsweetened chocolate chips (90 grams)
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Pre-heat oven to 375° (190° celsius). Lightly grease and flour a 9x4" (23 x 10 centimeter) loaf pan.
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CRUMB TOPPING
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In a medium bowl mix together flour and sugar, add butter and mix until it becomes coarse crumbs. Set aside.
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CAKE BATTER
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In a medium bowl whisk together flours, baking powder and baking soda.
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In a small bowl toss together chocolate chips and 1 tablespoon of whisked flour mixture. Set aside.
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In a medium bowl cream butter till creamy about 3 minutes, add sugar and beat well, add egg and beat for 30 seconds then beat in vanilla.
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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.
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Stir in the chocolate chips.
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Spoon the batter into the prepared loaf pan, smooth the top. Sprinkle crumb topping evenly on top of the loaf.
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Bake the loaf for 50-60 minutes or until tooth pick comes out clean.
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Remove from oven and immediately sprinkle with 1/2 cup unsweetened chocolate chips. Let cool completely before serving. Enjoy!
Adapted from Brown Eyed Baker via Piggy’s Cooking Journal
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.
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.
I have a little grand daughter that absolutely loves anything with chocolate chips. I can’t wait to have her help me make it!
Hi Renee, I hope she likes it, and chocolate chips are the best. Have a great weekend.
Rosemary, I just printed the recipe and will be making it soon. This is a definite keeper. Many thanks for another great recipe.
Hi Ann, thanks so much hope you enjoy it. Have a great day.
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.
Hi Dewi, yes you can substitute yogurt with sour cream and vice versa. Let me know how you like it.
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!
Thanks Doris, blessings to you too!
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!
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.
Hello Rosemary:
I just wanted to make a few comments and observations on the recipe above. I just made it and it’s in the oven baking but I have to offer my opinion on the crumb topping—-are you sure the recipe is made with one half cup (one stick) of butter? I think the proportions are off as it is really a lot of butter given the amount of flour and sugar. I have made many crumb topped recipes and pies in my life and even went to my trusty recipe folder to check out a few struesel recipes for crumb toppings. Most of them state the four TBLS. of butter to the ratio of one half cup flour and brown sugar. Luckily for me, my butter was too firm and I mixed in one TBLS. at a time —-I even had to add a bit more flour to make the crumbs hold together —if I had used the entire stick of butter , I think it would have been a gloppy mess. Maybe that was the reason why one of the posters above stated her cake overflowed?? I just thought I would ask you about this lest anyone else has an issue. I can smell it now and oh, boy! Can’t wait to eat this later on with a big pot of coffee. Best to you!
Hi Doris, Yes I double checked the recipe and it is 1/2 a cup of butter. I know it seems like a lot but it really isn’t and that’s what makes it so buttery, but if you think it is too much for you by all means decrease it. Let me know how it is. Regards.
Hello Rosemary!
I was perusing the internet and found your site (was looking for this specific recipe). My, oh,my ! I am making this today for our Sunday dessert. So glad that I found your site. Have a happy day —-I will be looking for more recipes on your blog very soon. Being Italian myself , you can’t have enough food for Sunday meals—-Ciao and blessings to you!
Hi Doris, So glad you found my site and I hope you enjoy the recipes. Have a wonderful Sunday.
such an awesome cake!! I love the chocolate chips in this cake and that crumb topping is wonderful! Thank you for sharing your recipe with us at #SaucySaturdays! :
My stomach just started grumbling when I saw this! I love a crumb topping and those little chocolate chips are so cute! Thanks for linking up to Saucy Saturdays!
An edit to the above comment… I almost forgot to yum it by drooling over the pix.. haha
Looks like it is waiting for me to make it and eat it.. love it
Hi Fareeha, thanks so much, hope you enjoy it.
Oh my! This looks heavenly. 🙂
Aloha Rose … this cake does look yummy! May I ask the brand and where you find Unsweetened Mini Chocolate Chips? Mahalo!
Hi Mynda, the mini chocolate chips I use are fondente which is dark chocolate in english, I suppose they would also be known as semi sweet. In Italy you can get only 2 types, dark and white chocolate mini chips. (I usually use Perugina). Hope that helps.
My six year old and I made it this afternoon and it’s delicious. I substituted kefir for a bit of the yogurt and it turned out really moist. Also I didn’t have enough butter to make the crumble and it’s fine without.
Hi Heather, so glad you liked it.
This looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
I tried this & I had butter over flowing in my over – It was a MESS–
Hi Margaret, I am really sorry to hear that, I have no idea why that would happen. Did you use a 9″ loaf pan?
I will try it again – & make sure my pan is 9 in – or I’ll make 2 smaller ones – Thanks for your response – so soon – 🙂
This looks so yummy. I really like your photos too!
Hi Keisha, thank you very much. Have a great weekend.
Omg! This looks so good! I have to make this!!! The photos are beautiful too. It’s chilly today…coffee with this cake sounds perfect!
Hi Veronica, it is really chilly here too, lots of wind, perfect day for cake. Have a great weekend.
Rose,
What a delicious looking cake! I love crumb cake and the more streusel on top, the better. I can’t wait to try it! Pinned!
Hi Aida, thank you, I love crumb cakes too, I hope you enjoy it.
This looks absolutely delicious! I can’t wait to start baking once we get back home. This will be at the top of the list. Thank you for sharing a great recipe.
Hi Marisa, thank you hope you enjoy it, have a great day.