Cinnamon Chocolate Chip
Morning light spills across the kitchen and I’m already reaching for a mug, because nothing signals the start of a cozy day quite like the scent of cinnamon and chocolate drifting from the oven. This Cinnamon Chocolate Chip Swirl Coffee Cake is the kind of recipe that feels like a warm hug—soft, tender, and just a little indulgent without tipping into over-the-top sweetness. It’s incredibly forgiving, too: you can swap dairy for a non-dairy option, adjust the sugar, or swap in a different chocolate chip if you’re feeling adventurous. I learned this trick after years of baking: a quick whisk of wet and dry ingredients and a generous swirl of cinnamon-chocolate magic, and you’ve got a showstopper that still tastes like home. It’s a crowd-pleaser for brunches, lazy Sundays, or a midweek treat when you need a little sunshine in a slice. I’ve made this countless times and it never fails to draw a chorus of “mmms” from the kitchen. The smell alone brings everyone to the stove, and somehow it’s always still warm when you finally cut the first piece.
What is Cinnamon Chocolate Chip?
Think of Cinnamon Chocolate Chip as a comfy coffee cake with a cinnamon-spiked swirl and pockets of melted chocolate. It’s essentially a tender, vanilla-forward batter that gets a pop of warm spice from cinnamon and a cocoa-chocolate kiss from the chips. The name hints at the star pairing—the cinnamon warmth meeting the chocolate bite. This is the kind of cake that’s easy to love: it’s not too fussy, it doesn’t require fancy equipment, and it tastes like you spent all day fussing over it (you didn’t, but the aroma says you did). I like to picture it as a brunch-friendly treat that doubles as a comforting snack on a rainy afternoon. It’s the recipe I reach for when I crave something sweet but want to bake something that still feels approachable, a little rustic, and wholly satisfying.
Why you’ll love this recipe?
What I love most about this Cinnamon Chocolate Chip Swirl Coffee Cake is the balance between easy and impressive. It’s a one-pan wonder in disguise, with a few simple steps that yield a cake with real depth of flavor. The cinnamon note is toasty, not sharp, and the chocolate chips melt into little pools of sweetness that show up in every bite. It’s a flexible recipe, too—great for weekend brunch, a quick breakfast loaf, or a dessert that doesn’t feel heavy after a big meal. Here are the big reasons this one sticks around in my kitchen:
- Flavor:What is the aroma of cinnamon and chocolate?
- Simplicity:What is the best way to make a quick glaze without turning it into a science experiment?
- Cost-efficiency: Pantry staples do the heavy lifting here—flour, sugar, cinnamon, and chips—and you can scale the recipe up or down with same great results.
- Versatility: Use dairy or non-dairy milk, choose dark or semi-sweet chips, or skip the glaze for a more everyday slice. It adapts to what you have on hand and still tastes delicious.
- Make-ahead friendly: The cake flavors deepen a bit if you let it rest overnight wrapped loosely at room temperature; re-warm and it’s like a fresh-baked morning again.
How to Make Cinnamon Chocolate Chip Swirl Coffee Cake
Quick Overview
This Coffee Cake comes together in a few straightforward phases: whisk the dry ingredients, whisk the wet ingredients, bring them together just until combined, treat the batter to a cinnamon-sugar-filled swirl with chocolate chips, then bake until the edges are lightly crispy and the center stays soft. The real charm is the swirl—layer half the batter, sprinkle the filling, then top with the remaining batter and swirl with a knife to create ribbons of cinnamon and chocolate. A simple glaze finishes it with a glossy, coffee-shop vibe, but you can skip the glaze if you prefer a lighter finish. The method is friendly for home cooks of all levels, and you’ll thank yourself for how little time it takes for this big payoff.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or 1 3/4 cups if you’re aiming for a slightly denser crumb)
– 3/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 2 teaspoons ground cinnamon
– 1/2 cup unsalted butter, melted and cooled
– 1 cup milk (dairy or non-dairy)
– 2 large eggs
– 1 teaspoon vanilla extract
For the Filling:
– 1/2 cup light Brown Sugar
– 2 teaspoons ground cinnamon
– 1/2 cup semi-sweet chocolate chips
For the Glaze:
– 1 cup powdered sugar
– 2–3 tablespoons milk (adjust for your desired drizzle)
– 1/2 teaspoon vanilla extract or a pinch more cinnamon
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line with parchment for easy removal. If you’re using a light-matter pan, you can give it a quick spray with nonstick spray and a dusting of flour to prevent sticking. The pan setup matters more than you’d think—a smooth, even surface helps the cake bake evenly and makes slicing a breeze.
Step 2: Mix Dry Ingredients
Whisk together the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. I like to sift the dry ingredients once if I’ve got a few lumps lurking in the flour; it helps keep the crumb light and uniform. This step also sets that warm, cozy cinnamon aroma in motion before the wet ingredients join the party.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs with the milk, melted butter, and vanilla until everything looks smooth and glossy. The melted butter adds richness, but make sure it’s cooled a bit so it doesn’t cook the eggs. If you’re using unsweetened non-dairy milk, you’ll notice the batter feels a touch lighter; that’s totally fine—this cake forgives a lot of substitutions.
Step 4: Combine
Pour the wet ingredients into the dry and stir just until you don’t see dry streaks. The batter should be thick but pourable. Resist the urge to overmix; a few pockets of flour left behind are what keep the crumb tender. If you see a few lumps, that’s okay—overmixing would be a crispy, tough result, and we’re chasing softness here.
Step 5: Prepare Filling
In a small bowl, combine the brown sugar, cinnamon, and chocolate chips. The brown sugar gives a toasty note and the chips provide little bursts of melty sweetness. If you like extra chocolate, feel free to add a handful more chips or toss in a few chopped dark chocolate chunks for bigger bites.
Step 6: Layer & Swirl
Spread half the batter into the prepared pan, smoothing the surface. Sprinkle the filling evenly over the batter, then dollop the remaining batter on top. Use a knife or skewer to swirl through the batter, creating ribbons of cinnamon and chocolate that peek through as the cake bakes. The swirl is what makes this cake feel special—like you spent more time on presentation than you actually did.
Step 7: Bake
Bake for 28–34 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Oven temperatures vary, so start checking around the 28-minute mark. If the top browns too quickly, tent the cake with a piece of foil to prevent over-browning while the center finishes cooking.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10–15 minutes before glazing. Whisk together the glaze ingredients until smooth and pourable. Drizzle in a lazy, decorative fashion across the surface; you want thin lines that catch the light rather than a thick sheet. If you prefer a less sweet finish, skip the glaze altogether and dust lightly with powdered sugar or a pinch of cinnamon. The aroma will still pull people in from the other room.
Step 9: Slice & Serve
Use a sharp knife to slice into squares or generous wedges. This cake is best slightly warm with a cup of coffee or tea. If you’re serving for brunch, you can hold slices in a low oven (about 200°F / 93°C) for a short time to keep them warm. My family loves this with a dollop of whipped cream or a little extra drizzle of glaze for those extra-special mornings.
What to Serve It With
This Cinnamon Chocolate Chip Swirl Coffee Cake shines with a few simple accompaniments that elevate the experience, whether you’re hosting a brunch, treating yourself, or packing slices for the office. Here are a few ideas that have become family traditions in our house:
For Breakfast: A strong cup of coffee or a creamy latte pairs perfectly with the warm spice and chocolate. Serve with vanilla yogurt on the side for a creamy contrast, or sprinkle a few extra cinnamon sugar crystals on top for a light crusty bite.
For Brunch: Plate with fresh berries like strawberries and a scattering of edible flowers for color. A side of cinnamon-scented whipped cream or a small fruit compote adds brightness and a playful sweetness that complements the cake.
As Dessert: A light dusting of cocoa powder and a drizzle of melted chocolate make it feel extra-fancy. Pair with a glass of cold milk or a dessert wine if you’re feeling celebratory. The warmth of the cinnamon and the sweetness of the chocolate will leave everyone smiling.
For Cozy Snacks: Cut into thick wedges and wrap for grab-and-go treats during a chilly afternoon. A mug of hot cocoa or a chai tea latte makes this a comforting duo that sticks to memory.
In our house, this cake has become a quiet ritual—an easy weekend bake that the kids ask for again and again. The aroma lingers, the kitchen feels brighter, and there’s always a little hush of appreciation when the first slice lands on a plate. It’s the kind of recipe that doesn’t demand perfection, only a little patience and a lot of love.
Top Tips for Perfecting Your Cinnamon Chocolate Chip
Taking this recipe from good to totally legendary is all about small tweaks and a little care. Here are some practical tips that I’ve gathered after countless trials in my own kitchen:
Batter Texture: Don’t overmix the batter after adding the wet ingredients. You’re aiming for a light, tender crumb, not a cake that’s more dense than fluffy. If your batter looks a touch thick, a splash more milk will bring it to the right consistency.
Filling & Chips: Toasting the cinnamon with the sugar before mixing can deepen the flavor before it hits the batter. If you want extra chocolate, fold in a few extra chips or swap in dark chocolate for a richer bite. But keep some chips for the top layer so you get that chocolate peek when you slice.
Swirl Customization: The swirl is your signature. Try layering three dollops of batter, sprinkle filling, then swirl lightly in a figure-eight pattern for a more dramatic marbling. If you like a stronger cinnamon presence, dust the top with a light cinnamon-sugar mix before baking.
Ingredient Swaps: Dairy-free milk works beautifully here, and you can use olive oil or melted coconut oil in place of butter if needed, though butter does give a richer crumb. For gluten-free friends, use a 1:1 gluten-free flour blend with a pinch of xanthan gum to mimic the structure of all-purpose flour.
Baking Tips: Oven hot spots can cause uneven browning. If you notice the edges browning too quickly, tent with foil halfway through baking. If your oven runs cool, bake a little longer and test with a toothpick for moist crumbs rather than a dry pull.
Glaze Variations: If you want a glossy chocolate-kissed finish, swap part of the glaze for melted chocolate and a teaspoon of espresso powder to amplify the chocolate notes. A citrus zest addition (a pinch of orange or lemon zest) in the glaze adds a bright contrast that’s delicious with the cinnamon.
Lessons learned? I’ve discovered that a warm, slightly sticky center is better than a perfectly dry cake. The courses of cinnamon and chocolate should whisper, not shout, on the tongue. Trust me on this one—the easier you keep the batter, the better the swirls will look and the lighter the crumb will be.
Storing and Reheating Tips
Storage is where this cinnamon-chocolate dream keeps its charm. It’s almost better the next day when the flavors have a chance to mingle, and the texture settles into a softer, denser slice that’s perfect for snacking. Here’s how I handle it at our house:
Room Temperature: Wrap tightly in parchment or keep in an airtight container for up to 2 days. This keeps the glaze from drying out and helps the flavors meld without losing that cozy bite.
Refrigerator Storage: If you’re not finishing it within 2 days, refrigerate for up to 5 days. Bring slices to room temperature before serving for the best texture and aroma. A quick 15–20 second zap in a warm toaster oven (or 5–7 seconds in the microwave, if you must) revives the crumb nicely.
Freezer Instructions: Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn, up to 2–3 months. Thaw overnight in the fridge and rewarm gently in a low oven for the best texture. The glaze can be added after thawing for a fresh, glossy finish.
Glaze Timing Advice: If you’re freezing slices, hold the glaze for topping after thawing. If you’re planning to keep the glaze, I find it best to apply it to freshly cooled slices for a shinier, more even look.
With these tips, you’ll find the cake stays moist and inviting no matter when you pull it from the fridge or freezer. It’s a forgiving recipe, which is exactly what I want on busy mornings or when I’m feeding a crowd with different dietary needs.
Frequently Asked Questions
Final Thoughts
This Cinnamon Chocolate Chip Swirl Coffee Cake isn’t just a recipe—it’s a tiny celebration you can bake any day of the week. The way the cinnamon perfume fills the room, the soft crumb that stays moist when sliced warm, and the little pockets of melted chocolate all make it a keeper. It’s a dish my family associates with cozy mornings, sunny weekends, and the kind of conversation that lingers long after the plate is empty. If you’re looking for a recipe that feels special yet stays friendly to your schedule, this one’s got you covered. Try it, tweak it to your taste, and tell me how you like to customize your swirl. Happy baking!
And if you end up loving it as much as we do, drop a comment below with your own variations—did you swap in almond milk, add pecans, or swap the glaze for a simple dusting? I can’t wait to hear how yours turns out and which swirl pattern you chose. Sharing these little kitchen stories is what makes cooking feel like home to me, and I hope it feels that way for you too.
Cinnamon Chocolate Chip
Ingredients
Loaf Cake Batter
- 1.5 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet or milk chocolate
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
