Best Ever Chocolate Chip Cinnamon Coffee Cake Recipe - A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!

This cinnamon coffee cake is boosting with flavors.

Vanilla extract and French Vanilla coffee creamer enhance the flavor of the ground cinnamon added to the cake batter.

The buttermilk keeps the cake tender and moist. I love that you can enjoy a piece without a gazillion of crumbs falling all over!

Just pure perfection.

It’s comforting food with your morning cup of coffee. If you’re anything like me, you’ll find yourself reaching for a piece of cake at snack time, after lunch. Maybe even with your midday or after dinner cup of coffee. I won’t tell!

Best Ever Chocolate Chip Cinnamon Coffee Cake Recipe

A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!

Total time: 35 minutes

Servings: 16 servings

Ingredients

1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 1/2 tsp vanilla extract
1/4 cup International Delight French Vanilla Coffee Creamer
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilk
1 cup mini chocolate chips

Ganache

1 1/2 cups semisweet chocolate chips
3/4 cup International Delight French Vanilla Coffee Creamer

Instructions

Heat the oven to 350°F. Line a 13 x 9" baking dish with parchment paper. Set aside.
In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until pale and fluffy, about 3-5 minutes.
Beat in the eggs, one at a time, mixing well after each addition.
Beat in vanilla and the 1/4 cup International Delight French Vanilla Coffee Creamer
Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
Add flour mixture in 2 additions, alternating with the buttermilk.
Fold in the mini chocolate chips.
Pour the cake batter into the prepared baking pan.
Bake for 24 to 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven to cool completely in pan on a wire rack.

Ganache

In a heatproof bowl add the chocolate chips and 3/4 cup International Delight French Vanilla Coffee Creamer. Microwave in 15 seconds intervals until the chocolate chips begin to melt. Stir until completely melted and smooth.
Pour over the cooled coffee cake.
Wait until the ganache has set before cutting into pieces.