Chocolate Chip Crumb Cake

This is a sweet and buttery crumb cake with a chocolaty twist! A moist vanilla cake filled with mini chocolate chips and covered in a thick layer of brown sugar-chocolate chip crumb topping.

Course Breakfast, Dessert

Cuisine American

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 347kcal

Author Allison Mattina

Ingredients

Crumb topping:

⅓ cup (75g) light brown sugar packed
¼ cup (50g) granulated sugar
1 teaspoon ground cinnamon see note
¼ teaspoon salt
6 tablespoons unsalted butter melted and cooled slightly
1 cup plus 2 tablespoons (140g) all purpose flour weighed or spooned and leveled
½ cup (82g) mini chocolate chips

Cake:

1 cup plus 2 tablespoons (140g) all purpose flour weighed or spooned and leveled
3 tablespoons (23g) cornstarch
1¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup (56g) unsalted butter softened
2 tablespoons vegetable or canola oil
⅔ cup (134g) granulated sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
⅔ cup (157ml) buttermilk see note
¾ cup (124g) mini chocolate chips
powdered sugar optional garnish

Instructions

Crumb topping:

Preheat oven to 350°F.
In a medium-sized bowl, stir together brown sugar, granulated sugar, cinnamon, salt, and melted butter. Add the flour and stir gently with a fork until the flour is incorporated. Stir in ½ cup mini chocolate chips. Set aside.

Cake:

Combine flour, cornstarch, baking powder, baking soda, and salt.
In a large bowl, using a hand mixer, or a stand mixer with the paddle attachment, beat butter, oil, and sugar for two minutes. Add egg, egg yolk, and vanilla and beat until combined, scraping the bowl as needed. Add half the dry ingredients, once combined beat in the buttermilk then the remaining dry ingredients, beating between each. Scrape the sides and bottom of the bowl to ensure it is well mixed but do not overmix it. Stir in ¾ cup mini chocolate chips.
Pour the batter into a greased 8x8 square baking pan (preferably metal). Spread the batter into an even layer. Add the crumb topping over the cake batter, pressing some of the crumbs together to form larger chunks and smaller chunks.
Bake for 38-43 minutes. Around 35 minutes, peak at the cake and if the top is getting dark you can loosely tent it with foil. The cake should be removed from the oven when a toothpick inserted into the center of the cake comes out without raw batter on it. A few moist crumbs are ok. If you hit a melty chocolate chip try again in another spot. Place the pan on a wire rack to cool completely. Once cool, dust with powdered sugar, if desired.

Notes

Cinnamon:

The crumb topping has a very subtle cinnamon flavor. I wanted the chocolate, butter, and brown sugar to be most prominent. If you prefer a stronger cinnamon flavor feel free to add an additional ¾ teaspoon to the crumb topping.

Buttermilk:

Buttermilk keeps the cake moist and light. I highly recommend actual buttermilk, but in a pinch you can use a buttermilk substitute.

Serving and storage:

Cake can be stored at room temperature for up to 3 days. Serve at room temperature or slightly warm.

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