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Chocolate Chip Crumb Cake

slice of Chocolate Chip Crumb Cake on a white plate

One thing I’ve learned in my years of baking is that things don’t have to be complicated. As much as I enjoy baking, I’d honestly rather skip it if the recipe is overly complex or requires a lot of effort just to make it look pretty. I had much rather bake things that are simple yet delicious.

If you’re with me in that line of thinking, then you’re going to love this Chocolate Chip Crumb Cake. Its beauty truly is its simplicity. There aren’t a lot of competing flavors, so you can just enjoy this cake with its plethora of chocolate chips in their delicious glory.

overhead view of Chocolate Chip Crumb Cake on a white serving plate

Using mini chocolate chips in the cake makes for a better, more thorough chocolate distribution. You’re sure to get plenty of chocolate in every bite. Just look at all that chocolate! The standard sized chocolate chips will work, too, if you don’t have minis. Use those as they are, or take a couple of minutes to chop them roughly for a similar effect.

I like to add a hint of cinnamon to the crumb topping. It adds just a bit more flavor without competing with the chocolate. If you prefer, you can certainly omit that and still have a lovely cake.

Chocolate Chip Crumb Cake on a white plate

This is the kind of cake that works just as well for an afternoon treat, a brunch sweet, or a simple dessert. If you’re a fan of warm, gooey chocolate, then try heating a piece of this cake for just a few seconds in the microwave. Then dig in and enjoy!

Find more cake recipes in the Recipe Index.

Chocolate Chip Crumb Cake

Yield 12-16
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Chocolate Chip Crumb Cake is simply delicious. Lots of chocolate chips make this one a big hit!

slice of Chocolate Chip Crumb Cake


For the topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup firmly packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
  • 3 tablespoons unsalted butter, cold and cut into 1/2-inch cubes

For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup milk
  • 2 cups mini semisweet chocolate chips


To make the topping:

  1. Combine the flour, brown sugar, cinnamon, and salt in a small bowl.
  2. Add the butter, and mix with a fork or your fingers until the mixture is thoroughly combined and forms crumbs.
  3. Refrigerate while you make the cake.

To make the cake:

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
  4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
  5. Stir in the chocolate chips.
  6. Transfer the batter to the prepared pan, and spread evenly.
  7. Crumble the topping mixture over the top of the cake.
  8. Bake 30 to 35 minutes, or until the top is golden brown and a pick inserted into the center of the cake comes out clean.

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    15 Comments on “Chocolate Chip Crumb Cake”

  1. Thank you for always coming through with simple, delicious and approachable recipes for most of us out here.  It truly is the hallmark of your site and we count on it!

  2. I made this Tuesday and it is delicious!  So easy it should be against the law!!

  3. I want to bake this but am concerned as it is only 1 egg. Will that really make it moist enough?

  4. Can this recipe be doubled and baked in a 9×13 pan?

  5. Just made this. My kids loved it but I had to cook it 20 extra minutes. I will reduce the chocolate chip by half next time

  6. Unsure about size of pan. On top of the recipe it states this is 12-16 servings, yet recipe calls for 8 inch pan?

  7. So sorry, but I’m still not understanding. Is this recipe as written for an 8 inch square pan (as instructed in the recipe) or a 9 x 13 pan. I really want to make this, but need to be sure of the size of the pan. Thanks so much.

  8. Why can’t  these people make a recipe for a 9 x 13 pan? 8 x 8 is just to small and therefore I cannot make this cake.  I am sure other people cannot use this recipe either for the same reason. To bad as I would have loved to have tried this. Happens a lot and I am not sure why. Please try to use recipes that are for both!!!  Great idea. Then if you want a larger cake you can make it and if you want a smaller cake you can use it too.

    • Hi, Kathy. A good baking trick to know is that an 8-inch square is roughly half the size of a 9- x 13-inch pan, which means you can usually double the recipe. It will sometimes need a bit more baking time to get the center done, so just keep that in mind, too.

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