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Better than the bakery Double Chocolate Chunk Yogurt Coffee Cake: This is a whole wheat vanilla cake made with sour cream or Greek yogurt and espresso powder. A layer of brown sugar streusel and a cup of chocolate chunks are swirled throughout the middle of the cake, creating a perfectly gooey center. Finish the cake with a simple vanilla icing with chocolate chunks on top. This sheet cake-style coffee cake requires very little fuss and is SO DELICIOUS.

Double Chocolate Chunk Yogurt Coffee Cake |

I believe I’ve shared this story before, but the first time I ever had a coffee cake was in middle school. I’d just slept over at a friend’s house, which was rare for me (I wasn’t much of a sleepover girl). The following morning, my friend’s parents brought home a coffee cake from the grocery store (shout out to Heinen’s). It was a chocolate chip coffee cake, and it was extra crumbly, and I remember loving it. Like eating a cookie for breakfast!

Since then, I’ve made and shared a few coffee cake recipes, most recently my blueberry coffee cake (a spring favorite you all!).

Double Chocolate Chunk Yogurt Coffee Cake |

I made that cake with sour cream. Ever since creating that recipe, I’ve wanted to try a variation and use chocolate chips/chunks in place of the blueberries.

And now that Mother’s Day is approaching, I have an excuse!! This cake is very chocolatey, so it’s a great option if your mom prefers chocolate over berries!

Double Chocolate Chunk Yogurt Coffee Cake |

Here are the details

Step 1: make the batter

Working with the dry ingredients first, I like to use whole wheat flour for added flavor and a rich texture. The whole wheat flour does create a denser cake, so if something light is preferred, I would use all-purpose flour.

Then add baking powder, cinnamon, salt, and espresso powder.

For the wet ingredients, mix in the sour cream, or you can easily swap in plain Greek yogurt. This helps to keep the cake from drying out and also adds a light and fluffy texture to the “crumb”.

Next, mix in eggs, maple syrup (to lightly sweeten), melted coconut oil (or use olive oil), and vanilla.

Double Chocolate Chunk Yogurt Coffee Cake |

Step 2: the chocolate + streusel

Next, stir in a cup of chocolate chips or chunks, your choice—I love a mix. I also like to save some chocolate chunks to decorate the top of the cake.

For the streusel, mix brown sugar with flour, butter, and cinnamon until a crumble forms.

Double Chocolate Chunk Yogurt Coffee Cake |

Step 3: layer and bake

Layer half of the batter into a square cake pan. Sprinkle the streusel over the batter. Spoon over the remaining batter.

Now it’s time to bake. This takes about 45 minutes to an hour in the oven.

Double Chocolate Chunk Yogurt Coffee Cake |

Step 4: the glaze

Mix powdered sugar, vanilla, and water. I often like to add a shot of espresso too.

Let the cake sit a little before icing, but I do like to pour the icing over it while it’s still warm to the touch. The icing drips beautifully over the cake. To complete the cake, a sprinkle of finely chopped dark chocolate is really nice. I love when the chocolate melts into the glaze. It makes this coffee cake feel so decadent.

And so yummy!

Double Chocolate Chunk Yogurt Coffee Cake |

Looking for other spring sweets? Here are a few to try:

Blueberry Lemon Layer Cake

Bursting Blueberry Cardamom Buckle

Blueberry Basque Cheesecake

5 Minute Chocolate Chunk Banana Bread Mug Cake

Dirty Horchata Tres Leches Cake

Coconut Banana Cake with Fudgy Chocolate Frosting

Earl Grey Blueberry Lemon Cake

Swirled Blueberry Lemon Thyme Cake

Blueberry Sour Cream Coffee Cake

Lastly, if you make this Double Chocolate Chunk Yogurt Coffee Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chocolate Chip Sour Cream Coffee Cake

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 15
Calories Per Serving: 291 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.





  • 1. Preheat the oven to 350° F. Line a (9×9 inch) square cake pan with parchment paper.
    2. In a bowl, whisk together the flour, baking powder, cinnamon, salt, and espresso/coffee powder. Add the sour cream (or yogurt), eggs, maple syrup, oil, and vanilla. Mix until fully combined. Fold in the chocolate pieces. 
    3. To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.
    4. Pour half the batter into the prepared pan. Sprinkle the streusel over the batter. Evenly spoon the remaining batter overtop. It's OK if it's not all covered. Bake for 45-55 minutes or until the center is just set. Remove and let cool for 30 minutes before icing.
    5. Meanwhile, make the icing (the icing can be optional). In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. Pour the icing over the cake and top with extra chocolate chunks (if desired). Let set for one hour, slice, and enjoy.
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  1. Can I sub real espresso? If so, single or double shot? What other liquid could I decrease then? We love our coffee here, but powdered espresso would never be found here-only the real deal😉
    Thanks for your help!!

    1. Hey Beth,
      Totally! You could use a double shot and no need to adjust anything it will be just fine:) I hope you love this recipe! xT

  2. Would love to make this yet again another delicious recipe of yours but my husband does not like anything coffee. Will the espresso taste be noticable at all for non- coffee peeps?

    Thank you.

    1. Hi Maria,
      Yes, the espresso give this cake flavor so I would not suggest it for your husband:) I would omit it from the cake batter and then just use water in the glaze. Please let me know if you have any other questions! xT

    1. Hi Alex,
      I would increase to at least 60 minutes. Let me know if you give this recipe a try, I hope you love it! xT