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4.3 from 345 votes

Chocolate Chip Crumb Cake

This chocolate chip crumb cake is unbelievably tender, loaded with chocolate chips and topped with the most amazing crumb topping!

NOTE: A number of readers have had problems with the volume of the crumb topping, so I am recommending that you cut it in half to avoid any issues.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
15 mins
Total Time
1 hr 30 mins
Servings: 6 to 8 servings
Calories: 798 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crumb Topping:
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • Pinch salt
  • ½ cup unsalted butter, melted and still warm
  • 1¾ cups cake flour
For the Cake:
  • 1¼ cups cake flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ⅓ cup buttermilk
  • ½ cup mini chocolate chips
To Finish
  • ½ cup mini chocolate chips
  • powdered sugar for dusting

Instructions

    Cup of Yum
  1. Make the Crumb Topping: In a medium bowl, whisk the sugars, salt and butter to combine. Add the flour and stir with a rubber spatula or wooden spoon until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  2. Make the Cake: Preheat oven to 325 degrees F. Spray an 8x4-inch loaf pan with nonstick cooking spray and line with parchment paper; allow excess to overhang edges of pan.
  3. Using an electric mixer on low speed, mix the flour, sugar, baking soda and salt to combine. With the mixer continuing to ru n at low speed, add the butter one piece at a time; continue beating until the mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add the egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary. Using a rubber spatula, fold the mini chocolate chips into the batter.
  4. Transfer the batter to the loaf pan and spread into even layer. Break apart the crumb topping into large pea-sized pieces and spread in even layer over the batter, beginning with edges and then working toward center. Bake until the crumbs are golden and a wooden skewer inserted into center of cake comes out clean, 45 to 55 minutes (if the crumb topping appears to be browning too quickly, cover with foil for the remainder of the baking time). Immediately after taking the cake out of the oven, sprinkle with mini chocolate chips. Cool on a wire rack at least 30 minutes. Remove the cake from the pan by lifting parchment overhang. Dust with powdered sugar before serving. Leftovers can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.

Notes

  • Notes:
  • Notes
  • Nutritional values are based on one serving
  • Do not substitute all-purpose flour for cake flour in this recipe, as it will result in a dry, tough cake.
  • Plain yogurt can be substituted for the buttermilk.

Nutrition Information

Calories 798kcal (40%) Carbohydrates 106g (35%) Protein 11g (22%) Fat 36g (55%) Saturated Fat 22g (110%) Cholesterol 136mg (45%) Sodium 202mg (8%) Potassium 106mg (3%) Fiber 2g (8%) Sugar 59g (118%) Vitamin A 995IU (20%) Calcium 86mg (9%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 798

% Daily Value*

Calories 798kcal 40%
Carbohydrates 106g 35%
Protein 11g 22%
Fat 36g 55%
Saturated Fat 22g 110%
Cholesterol 136mg 45%
Sodium 202mg 8%
Potassium 106mg 2%
Fiber 2g 8%
Sugar 59g 118%
Vitamin A 995IU 20%
Calcium 86mg 9%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.