Buttermilk and chocolate chips—who needs a better excuse to indulge? “Buttermilk Chocolate Chip Coffee Cake” combines the best of both worlds: rich, moist cake with a sweet, gooey twist. The buttermilk adds a tangy depth to balance the chocolate, so you don’t feel too guilty about this decadent treat. It’s a recipe designed for those who like their mornings with a hint of luxury but don’t have time to go full pastry chef. Just a few ingredients, a little mixing, and voilà—you’ve got something worth waking up for.
Buttermilk Chocolate Chip Coffee Cake
A moist buttermilk cake packed with gooey chocolate chips, perfect for a coffee break or a sweet breakfast.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
For the Topping:
- 1/4 cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time.
- Stir in vanilla, then gradually add dry ingredients, alternating with buttermilk. Mix until smooth.
- Fold in chocolate chips.
- Pour the batter into the prepared pan.
- Mix sugar and cinnamon, then sprinkle over the top.
- Bake for 35 minutes, or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin D: 2%
- Vitamin C: 1%
Additional Notes
- Add chopped nuts like pecans for a crunchy contrast.
- If you prefer more chocolate, add an extra half-cup of chocolate chips.
- Store leftovers in an airtight container for up to 3 days.
