Chocolate chip crumb cake
Updated: May 6
I don't think there's any better type of cake than a crumb cake. And of course, add chocolate chips, and it really can't get better! This moist and delicious chocolate chip cake is topped with a perfect, thick layer of chocolate crumb for a tasty twist on our classic crumb cake.
I based the cake recipe off of my cinnamon sugar crumb cake, a family favorite, and my pumpkin crumb cake which is my favorite fall recipe. For this cake though, of course we add chocolate chips and also some spices directly into the cake batter. Cinnamon and nutmeg bring a bit of warmth, almost reminding me of a classic cake donut.
Instead of going with our standard cinnamon crumb, I wanted to add an extra touch of chocolate so we went with a chocolate filled crumb - and plenty of it. It adds the perfect sweetness and deep chocolate flavor, with a soft crunch on top of our perfect, chocolate chip cake base. For cocoa powder, my favorite is the Valrhona dutch processed - I always feel that it brings an intense chocolate flavor which is just what we want for this chocolate filled crumb topping.
I chose to leave the topping crumb only, but you could always add an icing drizzle or a dusting of powdered sugar once cooled. Extra topping or none, this cake is a perfect crowd pleaser to bake for loved ones. It also lasts well in an airtight container at room temperature, though I recommend warming it up quickly in the microwave if you enjoy after the day you baked.
For the best result when baking, I highly recommend using a metal pan instead of a glass one. This will ensure your cake bakes perfectly all the way through, and comes out with an even texture.
Ingredients: Chocolate crumb:
1 stick (8 tablespoons, 1/2 cup) unsalted butter, melted and cooled 113g
1/3 cup granulated sugar 127g
1/4 cup light brown sugar 48g
1 cup + 1 tablespoon all purpose flour 127g
1/4 cup cocoa powder 27g
1/4 teaspoon salt
Chocolate chip cake batter:
1 + 1/2 sticks (3/4 cup, 12 tablespoons) unsalted butter, melted and cooled 170g
3/4 cup granulated sugar 144g
1/3 cup light brown sugar 64g
2 large eggs + 1 extra yolk*
1/3 cup sour cream* 74g
2 teaspoons vanilla extract
1 1/3 cups all purpose flour 160g
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup (4.5 oz) semisweet chocolate chips
*I recommend taking your eggs and sour cream out of the fridge about 30 minutes before you start so they can come down closer to room temperature
Total time: 2 hours including chill time Prep time: 20-30 minutes Bake time: 30-33 minutes Chill time: 30 minutes to an hour
9x9 square pan (or 8x8 and increase the bake time)
Spatula and whisk (recommended or you can use a large spoon and fork respectively)
Various bowls - large, medium, and small
Cooking instructions: Melt your stick of butter (for your crumb) and set aside in a small bowl, and melt your stick and a half of butter (for your cake) and set aside in a large bowl. Give them both about 10 minutes to cool.
Preheat your oven to 350 degrees. Make your crumb. In a medium sized bowl, add your dry ingredients - granulated sugar, light brown sugar, flour, cocoa powder and salt. Give them a mix to combine. Pour in your melted butter from the small bowl and use a fork to mix until clumps begin to form. Once your dry ingredients are combined fully with your butter, and there are still small and medium sized clumps formed, stop mixing and set your bowl of crumb into the fridge.
Meanwhile, make your cake batter. Into your large bowl with melted butter, add both sugars and combine using a whisk. Next, add your eggs and extra yolk, and continue to whisk until thickened. Then, add in your sour cream and vanilla extract. Continue to whisk until fully combined and smooth. Your mixture should be glossy, completely clump free, and one consistent color. Finally, add in your dry ingredients - flour, salt, baking powder, cinnamon, and nutmeg. Switch to a spatula, and fold your dry ingredients in. Once your batter is about halfway formed, add in your chocolate chips. Continue to mix until your batter is smooth and thick, and your chocolate chips are evenly dispersed - just be sure not to over mix!
Assemble and bake your cake. Line a 9x9 square pan with parchment paper (you can also use a round 9x9 or square 8x8 pan just know that the time may be slightly different). Scoop in and spread your cake batter to ensure it goes all the way to the edges and is evenly spread across. Grab your bowl of crumb from the fridge and use your hand to pick up and sprinkle your crumb evenly over your cake batter. When I do this, I like to either break apart any pieces of crumb that are too big, or squeeze together pieces that have broken up smaller than I would like. Once your crumb is evenly spread across your cake batter and covering it completely, use the back of your hand to gently press it down - you don't want to press it in too hard, but you do want to lightly secure it into your cake batter. Place your cake into the 350 degree oven to bake for about 30 to 33 minutes. I recommend checking at or before 30 minutes to ensure you don't over bake, and know that you can always add time. Once your cake doesn't wiggle when you shake it, you'll know it's done! Allow your cake to cool for about 30 minutes to an hour, slice, and enjoy! You can store your cake in an airtight container at room temperature or in the fridge for a few days and it will remain fresh. I always recommend lightly microwaving day old and beyond cake for about 5-10 seconds just to refresh it. You can also freeze the full cake or slices as long as it's wrapped well in plastic wrap. You can defrost it in the fridge or at room temperature, reheat if you'd like, and enjoy when you're ready!
Carb and serving info: Servings: 16 squares Carbs for full recipe: 652 Carbs per serving (1 of 16): 41
Carbs from chocolate chips: 83
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.