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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.
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!).
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!
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.
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.
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.
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!
Looking for other spring sweets? Here are a few to try:
Bursting Blueberry Cardamom Buckle
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
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.
Ingredients
- 1 1/2 cups all-purpose or whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1-3 tablespoons instant espresso/coffee
- 1 cup sour cream or Greek yogurt
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil or extra virgin olive oil
- 3 eggs
- 1 tablespoon vanilla extract
- 1/2 cup chopped dark chocolate, plus more for topping
STREUSEL
- 1/2 cup brown sugar
- 2 tablespoons flour
- 2 tablespoons melted butter
- 1 teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1-4 tablespoons water or brewed espresso/coffee
Instructions
- 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.
Gonna make this beauty…can maple be substituted bwigh brown sugar or honey?
Hey there,
Of course, either of those will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
For the streusel you need to specify that it’s melted butter, it’s hard to know without a video tutorial or specific instructions.
Hi there,
The ingredient list for the streusel calls for melted butter:) Please let me know if you have any other questions!! xx
I used whole wheat pastry flour and plain Greek yogurt. This cake is scrumptious and with wholesome ingredients that don’t make you feel too guilty. My only suggestion would be to make sure the cold ingredients like the yogurt and eggs aren’t *too* cold. I don’t typically use melted coconut oil in baked goods, so I wasn’t prepared when the melted coconut oil hit the cold ingredients and completely resolidified into chunks. I ended up microwaving the batter on the defrost setting in 30 second bursts, whisking in between to remelt the oil to incorporate it. Still…an absolutely delicious and not-to-sweet treat!
Hey Noreen,
Thanks so much for giving this recipe a try and sharing what worked nicely for you! So glad to hear it was enjoyed! xT
This was such a fun and delicious recipe. I love a good cake-bake on the weekend. Keep up the great work. 👍Thank you!
Hey Jenneane,
Happy Sunday! Love to hear that this recipe was a hit, thanks so much for making it and your comment! xT
My family enjoyed this recipe! Thank you for sharing 🙂
Hey Allison,
Wonderful!! I’m so glad to hear that this recipe turned out well for you, thanks so much for making it:) Have a great weekend! xT
Thank you for the story at the beginning. I love reading 10 paragraphs of nonsense just to get to the recipe. No one cares!!!
Hi! Might I direct your attention to the “Skip to Recipe” button found at the top of the page? It may be easily missed, but most baking and food blogs have that as a feature so you can skip the context and just read the recipe.
Derek,
Didn’t your Mother teach you…“if you don’t have anything nice to say, don’t say anything at all.” You should double check yourself and ask why you’re being rude to those who are just sharing warmth and glimpse into their lives.
Derek, no one said you had to read it that’s why there is a “Jump to Recipe” button!
Skip to recipe. What is your actual problem?
Reading comprehension is your friend if you choose to embrace it. If you didn’t understand the “skip to recipe” button, that’s nobody’s fault but your own.
But you were never here for the recipe at all, were you?
The taste is great but the texture is a bit spongy and eggy. Could I try omitting an egg?
Thanks Caroline!! Sure, you could see if that helps a bit! xT
Dude, you have “Skip to Recip[e” button literally on top of each recipe, before you even start to read the paragraph. Who hurt you?
So yummy! I added the highest amount of coffee powder because we love coffee. And used vanilla Greek yogurt
Thanks so much, Alexandra!! Love to hear that this coffee cake was a hit, I appreciate you making it! Happy Friday! xT
This was really so good! Like chocolate chip pancakes but with a cinnamon crumble topping. I would use the sour cream if you have it. I think it was perfect.
Hey Catherine,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xT
This looks amazing. Trying this soon as I have all the ingredients in my pantry already. I love cookies for breakfast too!
Thanks so much, Kristine!! I hope you love this recipe, let me know how it turns out! xT
I printed this recipe for us to try and bake it one day as we have most of the recipe except for the espresso/coffee powder. It should be delicious from these pictures. Oh well, thanks for sharing. Take care.
Thanks so much!! I hope you love this recipe!
Thank you for sharing this recipe and I agree that it would be perfect for Mother’s Day! 💛 I have a 2-part question. Do you have a recommendation for a good baking pan? And do you have any thoughts on how to give this to my neighbor without giving her my good baking pan? : )
Look at brands like Nordic Ware, Wilton or Chicago Metallic. Check HomeGoods for good deals. Best baking pans are heavy duty aluminum and light in color. For your neighbor, check Michael’s for packaging. Tins are good and they also have plain kraft boxes with see-through tops for packaging baked goods.
You can also go to the thrift store and find cheap pans there! Then you can reduce packaging and give your neighbor a pan to reuse or regift!
Hey Jamie,
Thanks so much! Yes, I love USA pans, here is the link:
https://api.shopstyle.com/action/apiVisitRetailer?id=836926027&pid=uid3696-43323264-41&aid=45496900&utm_content=productwidget%3A6359988b870c5535efb83cd8&utm_medium=referral
As long as you lone your baking pan with parchment paper, you should be able to easily lift the cake out of the pan. You can then slice it and give to your neighbor on a disposable plate or pan. I hope this helps! xT
Can’t wait to try it! All of your recipes are amazing!
Thanks so much, Chris!! I hope you love this cake:) xT
Florals? For Spring? Groundbreaking.
Tr@lling like a fool? Groundbreaking. Move along.
Selena, that nasty attitude makes you look really bad. Not her, not the blog, not the content, just you. Do better.
The florals are more groundbreaking than another painfully unoriginal hater.
Hello! This looks so yummy, I can’t wait to make it! Could I make this using almond flour and/or coconut flour? Ty!
Thanks so much Lydia! So sorry, I have not tested that, but I think a gluten free flour blend would work best here! xT
Sounds amazing! Do you think it will work with 1:1 gluten free flour?
Thanks so much, Marcie! Yes, that should work well for you! I hope you love this recipe! xT
This sounds a delicious cake, thank you Tieghan for sharing it. Would it be possible to replace Maple syrup with coconut sugar or brown sugar? If so, should we keep the quantity the same 1/2? Thank you.
Hey Dulce,
Yes, I think that would work nicely for you and you can keep the amount the same:) Let me know if you give this recipe a try, I hope you love it! xT
Thank you for asking this! This cake looks amazing!! I was wondering what a good replacement for the maple syrup would be. 💖 I’ll be trying the brown sugar option very soon!!