Cinnamon Chocolate Chip

You know those recipes that just feel like a warm hug? The ones you pull out when you need a little pick-me-up, or when unexpected guests arrive, or honestly, just because? This Cinnamon Chocolate Chip Swirl Coffee Cake is exactly that for me. It’s not just a cake; it’s a memory keeper. I remember my grandma making a version of this when I was little, the entire house filling with the most incredible aroma of warm cinnamon and melting chocolate. It’s funny, because for the longest time, I only associated cinnamon with apple pies or holiday cookies. But then I discovered the magic that happens when you pair it with rich, melty chocolate chips in a tender, moist cake base. This isn’t quite a quick bread, and it’s not quite a loaf cake, but it has this wonderful, comforting texture that’s just perfect with a cup of coffee. If you’ve ever loved a classic cinnamon swirl, imagine that with little pockets of gooey chocolate goodness woven throughout. That’s what we’re talking about here – a dream in cake form.

What is Cinnamon Chocolate Chip Swirl Coffee Cake?

So, what exactly makes this Cinnamon Chocolate Chip Swirl Coffee Cake so special? Think of it as your favorite morning pastry elevated to a whole new level. It’s essentially a tender, buttery cake batter that gets a generous swirl of cinnamon-sugar goodness, studded with plenty of chocolate chips. The “coffee cake” part often means it’s not overly sweet and has a wonderfully crumbly streusel topping, but here, we’re leaning into the swirl and the chocolate for our sweetness and decadence. The “swirl” is where all the cozy flavors come together. It’s not just mixed in; it’s artfully layered and swirled, creating beautiful ribbons of cinnamon and chocolate throughout the cake. It’s designed to be comforting, approachable, and utterly delicious, perfect for a lazy weekend morning or an afternoon treat. It’s the kind of cake that makes you slow down and savor the moment.

How do I make Cinnamon Chocolate Chip Swirl Coffee Cake?

Quick Overview

This cake comes together surprisingly fast! We’ll mix up a simple, moist batter, create a decadent cinnamon-chocolate swirl, layer them together for that beautiful marbled effect, and bake until golden and fragrant. It’s straightforward, satisfying, and the aroma that fills your kitchen as it bakes is pure bliss. You’ll be amazed at how something so simple can taste so incredibly special.

Ingredients

For the Main Batter:
Here’s what you’ll need to get that tender cake base just right. I always make sure my butter and eggs are at room temperature; it truly makes a difference in the texture. For the flour, a good all-purpose is perfect, but if you’re feeling fancy, a pastry flour can make it even more tender. And for the liquid, I’ve experimented with whole milk, 2%, and even a bit of buttermilk, and honestly, I find that a combination of milk and a touch of sour cream or Greek yogurt yields the moistest results. You can also try almond milk or oat milk if you have dairy sensitivities – it surprisingly makes it even creamier!

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup milk (whole or 2%)
• ½ cup sour cream or plain Greek yogurt

For the Filling (The Swirl!):
This is where the magic happens! The key is to get a nice, thick paste that will hold its shape while swirling. Don’t be shy with the cinnamon – it’s the star here! And for the chocolate chips, I prefer semi-sweet, but milk chocolate works beautifully too, especially for the kids. I often use mini chocolate chips because they distribute more evenly, but regular-sized ones are great if you want those delightful pockets of melted chocolate.

• ¾ cup packed light brown sugar
• 2 tablespoons ground cinnamon
• ½ cup (1 stick) unsalted butter, melted
• 1 ½ cups semi-sweet chocolate chips (mini or regular)

For the Glaze (Optional, but Recommended!):
This glaze is super simple and adds just the right touch of extra sweetness and shine. You want it pourable but not too thin. I usually adjust the milk a tablespoon at a time until it’s perfect. You can also add a tiny pinch of cinnamon to the glaze for an extra punch of flavor.

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350°F (175°C). Grab a 9×13 inch baking pan. I always like to grease mine really well with butter or non-stick spray, and then lightly dust it with flour. This ensures your beautiful coffee cake releases without any drama. Sometimes, I even line the bottom with parchment paper for extra peace of mind, especially if I know I’m taking it to a potluck!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking them together ensures everything is evenly distributed, which is super important for a consistent rise. You don’t want one bite to be too salty or another to be flat. Just give it a good whisk until it all looks uniform.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating that tender texture. Then, beat in the eggs one at a time, followed by the vanilla extract. In a separate small bowl or measuring cup, whisk together the milk and sour cream (or Greek yogurt). This combination adds moisture and a lovely tang.

Step 4: Combine

Now, it’s time to bring it all together. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix here! Overmixing can develop the gluten too much and lead to a tough cake. Stop as soon as you don’t see any streaks of flour. A few little lumps are perfectly fine.

Step 5: Prepare Filling

In a separate bowl, stir together the packed brown sugar and ground cinnamon for the swirl. Pour in the melted butter and stir until it forms a thick, paste-like consistency. If it seems too dry, add another tablespoon of melted butter; if it’s too wet, add a touch more brown sugar. This mixture should be thick enough to dollop, not run everywhere.

Step 6: Layer & Swirl

Pour about two-thirds of the cake batter into your prepared baking pan and spread it out evenly. Sprinkle about half of the chocolate chips over this layer. Now, dollop spoonfuls of the cinnamon-sugar mixture evenly over the chocolate chips. Gently spread the remaining one-third of the batter over the top. Sprinkle the remaining chocolate chips on top of this. Now, here’s the fun part: take a knife or a skewer and gently swirl the cinnamon mixture through the batter. Don’t overdo it; you want distinct swirls, not a muddy mess! Just a few figure-eights or random strokes will do the trick. You want those beautiful ribbons of cinnamon and pockets of chocolate.

Step 7: Bake

Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown around the edges and slightly set in the middle. Keep an eye on it towards the end; ovens can vary!

Step 8: Cool & Glaze

Let the cake cool in the pan for about 15-20 minutes before attempting to remove it or glaze it. If you’re adding the glaze, whisk together the powdered sugar, vanilla, and milk in a small bowl until smooth and pourable. Drizzle the glaze over the slightly warm cake. I love the contrast of the warm cake and the cool glaze. If you prefer, you can let the cake cool completely and then dust it with powdered sugar or cinnamon sugar.

Step 9: Slice & Serve

Once the glaze has set slightly (or if you skipped it), slice the coffee cake into squares and serve. It’s delicious served warm or at room temperature. Enjoy that first bite – the tender cake, the gooey chocolate, the warm cinnamon! It’s pure happiness.

What to Serve It With

This Cinnamon Chocolate Chip Swirl Coffee Cake is so wonderfully versatile, it fits into almost any meal or occasion! For a classic breakfast, it’s absolutely divine paired with a steaming mug of your favorite coffee. The richness of the cake and the bitterness of the coffee are a match made in heaven. You could also serve it with a side of fresh berries for a little brightness.

If you’re planning a weekend brunch, this cake is a real showstopper. Imagine it on a beautiful tiered stand alongside fresh fruit salads, quiches, and maybe some crispy bacon. It adds that perfect touch of sweetness and comfort. A glass of freshly squeezed orange juice or a mimosa would complement it beautifully.

As a dessert, it’s surprisingly satisfying. Serve a warm slice with a scoop of vanilla bean ice cream or a dollop of whipped cream for an indulgent treat. The cinnamon and chocolate flavors are a fantastic pairing with a rich dessert wine or a strong espresso.

And for those cozy, quiet moments, it’s the ultimate snack cake. Pair a slice with a warm cup of tea, a glass of milk, or even a hot chocolate. It’s perfect for those moments when you just need a little something sweet to brighten your day. My kids always ask for seconds, and it’s honestly the first thing to disappear at any gathering I bring it to!

Top Tips for Perfecting Your Cinnamon Chocolate Chip Swirl Coffee Cake

I’ve made this cake more times than I can count, and along the way, I’ve picked up a few tricks that I think can really make a difference. One of my biggest pet peeves is a dry cake, so I’m always focused on moisture. Using room temperature butter and eggs is non-negotiable for that light, tender crumb. And that bit of sour cream or Greek yogurt in the batter? Don’t skip it! It works wonders for keeping the cake incredibly moist, even after a couple of days.

When it comes to the swirl, the consistency is key. You want that cinnamon-sugar mixture to be thick enough to create distinct ribbons without dissolving completely into the batter. If it’s too runny, it’ll just blend in. I’ve found that using packed brown sugar helps create that perfect, slightly gooey texture. And for the chocolate chips, I often reserve a small handful to press onto the top of the cake *after* it’s baked but while it’s still warm. This gives you those lovely shiny pockets of melted chocolate right on the surface.

Don’t be afraid to get creative with the swirl! While simple figure-eights are great, you can also try using the back of a spoon to create more abstract patterns. The goal is visual appeal and delicious pockets of flavor. Also, I always use a good quality cinnamon – it really does make a difference in the depth of flavor. And if you’re someone who loves a good streusel topping (and who doesn’t?), you can easily adapt this recipe by making a simple streusel mixture of flour, butter, sugar, and cinnamon and sprinkling it over the cake before baking.

When it comes to baking, every oven is a little different. My best advice is to start checking for doneness around the 35-minute mark. A toothpick inserted into the center should come out clean. If it has wet batter clinging to it, give it another 5-10 minutes. If the top starts to brown too quickly, you can loosely tent it with foil. For the glaze, patience is a virtue! Let the cake cool slightly before drizzling. If you pour it over a piping hot cake, it will just melt right off. A slightly warm cake allows the glaze to set beautifully, creating that delightful, slightly crisp shell.

I’ve also tested a few ingredient swaps over time. If you’re out of regular milk, half-and-half or even a splash of heavy cream mixed with water works. For the sugar, while granulated and brown sugar are ideal, you can use a light muscovado sugar for an even deeper molasses flavor in the swirl. This recipe is quite forgiving, so feel free to experiment with your favorite chocolate types – dark, milk, white chocolate chips, or even chopped chocolate bars!

Storing and Reheating Tips

One of the best things about this Cinnamon Chocolate Chip Swirl Coffee Cake is how well it keeps. If you find yourself with leftovers (which is rare in my house!), you can store it at room temperature for about 2-3 days. Just make sure it’s in an airtight container or well-wrapped in plastic wrap. This is perfect for keeping it fresh for morning snacks or for when those late-night cravings hit. I usually just leave the cake in its baking pan, cover it tightly with plastic wrap, and it stays wonderfully moist.

If you need to store it for a bit longer, the refrigerator is your best friend. Place the cooled cake in an airtight container or wrap it tightly. It should stay good in the fridge for up to a week. The texture might firm up a little in the fridge, but don’t worry, it’s easily revived.

And the freezer? Absolutely! This cake freezes beautifully. Let it cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. To thaw, simply transfer it from the freezer to the refrigerator overnight. It will be just as delicious as when you first baked it.

For reheating, if it’s been in the fridge or is a bit cold, I love to warm a slice gently in a low oven (around 300°F or 150°C) for about 5-10 minutes, or until it’s just warmed through. You can also pop it in the microwave for about 15-30 seconds – just be careful not to overheat it, or it can become rubbery. If you glazed your cake, the glaze will soften and become wonderfully gooey when reheated. If you plan to freeze it and then glaze later, I recommend glazing it after thawing and rewarming it. This keeps the glaze looking its best!

Frequently Asked Questions

Final Thoughts

I truly hope you give this Cinnamon Chocolate Chip Swirl Coffee Cake a try. It’s more than just a recipe to me; it’s a little piece of comfort that I love sharing. It’s the kind of bake that makes your home feel warmer and your days a little brighter, and honestly, who couldn’t use more of that? The way the cinnamon and chocolate meld together in that tender, moist cake is just pure magic, and the fact that it’s so easy to make means you can whip up a batch whenever the craving strikes.

If you loved this recipe, you might also enjoy my Classic Blueberry Streusel Muffins for another easy breakfast treat, or perhaps my Double Chocolate Zucchini Bread for a similar moist and decadent vibe. There’s something so satisfying about creating something delicious from scratch, and this coffee cake is a perfect example of how simple ingredients can create something truly spectacular.

I can’t wait to hear how yours turns out! Let me know in the comments below if you give it a go, what variations you tried, or any funny kitchen mishaps you encountered along the way – we’ve all been there! Happy baking, and enjoy every single bite!

Cinnamon Chocolate Chip

A warm and comforting loaf cake bursting with cinnamon and chocolate chips, perfect for any occasion.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 cup all-purpose flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 0.5 cup milk
• 1 teaspoon vanilla extract
• 1 cup chocolate chips semi-sweet or milk chocolate

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
• In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Fold in the chocolate chips.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

Best served warm or at room temperature. Can be dusted with powdered sugar or drizzled with chocolate glaze.