Easy Chocolate Chip Coffee Cake

A great recipe for a brunch. I’ve even made it as a dessert! A wonderful combination of chocolate and cinnamon.

Original recipe makes 1 9-inch cake


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 1/4 cups white sugar
1 teaspoon vanilla extract
2 eggs
1/4 cup milk
1 cup semisweet chocolate chips
1/2 cup chopped pecans
1/4 cup white sugar
1 teaspoon ground cinnamon

  • PREP

    20 mins

  • COOK

    50 mins


    1 hr 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  2. Combine flour, baking powder, baking soda, and salt in a bowl.
  3. Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.
  4. Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.


Calories: 504 kcal
Carbohydrates: 61.8 g
Cholesterol: 92 mg
Fat: 27.3 g
Fiber: 2.3 g
Protein: 7 g
Sodium: 320 mg