Chocolate Chip Crumb Cake

Sometimes you just need something cozy and comforting to take you through the week or just this last stretch of the summer. Today I’m sharing the recipe for a fluffy chocolate chip crumb cake that is honestly so delicious.

We’re once again venturing into the territory of a breakfast cake here and you guys know I’m a fan. Cake for breakfast and dessert is a way of life that I’m really committed to at this point, so let’s add to that recipe box!

How to Make Chocolate Chip Crumb Cake

This is a recipe born out of stuff I usually have at home anyways. I know a lot of people say that, but if you have a pantry regularly stocked for baking, you really should be good here.

Starting out by making the crumb topping, I like to use a fork to mix everything together here until you have a crumbly mixture that holds together when you press it, but crumbles apart fairly easily. We’re going to use this mixture for a layer inside the cake as well as the crumble topping.

The cake is a pretty basic vanilla cake with the addition of mini chocolate chips running through it. Start out by mixing together the butter and sugar until fluffy, and then add in the egg and vanilla extract.

Then we’re alternating adding in the flour mixture and the buttermilk into the cake batter, mixing between each addition. With the last bit of flour, stir it in along with the mini chips. This helps coat the chips in flour to make sure they don’t sink to the bottom as the cake bakes. I really like using mini chips here because you just get more in every bite.

Spread about half of the cake batter into the pan and then sprinkle on some of the crumble mixture to coat the cake batter. Spread the remaining batter over the top and finally top with the crumble topping.

The cake will bake up into a golden brown topping with a super fluffy cake under it that is the perfect breakfast cake.

Enjoy!

Tips & Tricks for Chocolate Chip Crumb Cake

Here are all my tips to help you along the way!

• What if my crumble topping is too dry? If your crumble topping is too dry and it isn’t holding together when you press the mixture, add in another 1-2 tbs. of melted butter until you reach the desired consistency.
• What if the crumble is too wet? If your crumble topping ends up too wet, you can simple add in another 2-3 tbs of flour as needed.
• Do I have to use mini chocolate chips? You can use regular chips or chopped chocolate if you prefer it, or even omit the chips all together and still have a lovely cake.
• How do I know when the cake is finished baking? The cake should be puffed and golden brown on top, and a toothpick inserted into the center of the cake should come out with just a few crumbs clinging to it.
• Can I double this recipe? Yes, you can double the recipe and make it in a 9×13 inch cake pan instead. It will take a few minutes longer to bake in this case.
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Chocolate Chip Crumb Cake

Servings 9 slices

Ingredients

For the cake:

• 3/4 cup granulated sugar
• 1/2 cup softened butter
• 1/4 cup canola oil
• 1 eggs
• 1 tsp. vanilla extract
• 2 cups flour
• 1 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp instant espresso powder optional
• 1 cups buttermilk
• 1 cup mini chocolate chips

For the topping:

• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 2 tbs. cornstarch
• 1 1/4 cups all purpose flour
• 1/4 cup mini chocolate chips
• 6 tbs. melted butter

Instructions

For the cake:

1. Preheat your oven to 350 degrees and grease one 8 inch square cake pan. In a large bowl, beat together the sugar, softened butter, and canola oil until well combined. Mix in the egg and then add in the vanilla extract until just combined.
2. In a medium bowl, stir together the flour, salt, baking powder, and baking soda. Add about 1/3 of the mixture into the batter, and beat until just combined. Then add in about half of the buttermilk, again mixing until just combined. Repeat this process until all of the buttermilk has been added, and you have about 1/3 left of your dry ingredients. Add in the remaining dry ingredients along with the mini chocolate chips, mixing until well combined. You should have a fairly thick, smooth batter. Spread about half of the batter evenly into your prepared cake pan.

For the topping:

1. In a large bowl, stir together the sugar, brown sugar, cinnamon, salt, cornstarch, flour, and mini chips. Use a fork to stir in the melted butter and work the mixture together until a soft crumble forms. Sprinkle about 1/3 of the mixture onto the first half of your batter- it should be a complete layer covering the cake batter. Then gently spread the remaining cake batter on top evenly. Sprinkle the crumble evenly over the top of your prepared cake batter. Bake for 45-50 minutes, or until a toothpick comes out clean. Cool completely, slice, and enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!