Chocolate Chip Crumb Cake is so full of chocolates, from the inside to the outside. So good it will be gone in seconds.
Chocolate Chip Crumb Cake
Chocolate Chip Crumb CakeHave 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!
Chocolate Chip Crumb Cake
Ingredients
CRUMB TOPPING
- 1/2 cup flour (70 grams)
- 1/2 cup brown sugar (lightly packed) (85 grams)
- 1/4 cup butter (room temperature) (56 grams)
FOR THE CAKE
- 1 1/4 cups flour (all purpose)* (175 grams)
- 1/4 cup cake/pastry flour* (35 grams)
- 3/4 teaspoon baking powder (3 grams)
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1/2 cup butter (soft) (113 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 large egg (room temperature)
- 1 teaspoon vanilla (5 grams)
- 1/2 cup + 1 tablespoon greek yogurt (I used 0% fat), or sour milk or buttermilk (room temperature) (151 grams)
- 1/3 cup unsweetened chocolate chips (mini or regular) (60 grams)
- 1/3 cup white chocolate chips (mini or regular) (60 grams)
For room temperature ingredients remove from the fridge approximately 60 minutes before using, earlier if your house is cool.
EXTRAS
- 1/2 cup unsweetened chocolate chips (mini or regular) (90 grams)
Instructions
- Pre-heat oven to 375° (190° celsius). Lightly grease and flour a 9x4" (23 x 10 centimeter) 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 flours, 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 butter until creamy about 3 minutes, add sugar and beat well, add the egg and beat for 30 seconds then beat in 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 1/2 cup unsweetened chocolate chips. Let cool completely before serving. Enjoy!
Notes
Nutrition
Adapted from Brown Eyed Baker via Piggy’s Cooking Journal
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.