#ChocolateParty: Chocolate Chip Buttermilk Crumb Cake

Chocolate Chip Buttermilk Crumb Cake

I love this Chocolate Party theme (buttermilk and chocolate).  I adore tangy, rich buttermilk and the flavor and texture it brings to baked goods. There are many great chocolate cakes made with buttermilk, but I wanted to really be able to taste the buttermilk, so I chose this crumb cake, studded with miniature chocolate chips. Neither the chocolate nor the buttermilk dominate, instead complementing one another in perfect harmony. This is a fantastic cake, equally at home in the morning, at afternoon tea and/or after dinner for dessert. In other words, you won’t be able to stop eating it.

Chocolate Chip Buttermilk Crumb Cake

I found the recipe in what is one of my holy texts of baking, Lisa Yockelson’s ChocolateChocolate. I got this book what feels like an age ago, when I first joined The Good Cook. It was one of those deals where you choose a gazillion books for a penny each, so toward the end I was just choosing anything that sounded even vaguely interesting. I had never heard of Lisa Yockelson (this was before my serious cookbook collecting days), but I love chocolate, so I threw the book in. 7 years plus later, it is one of my most used cookbooks. With 200 recipes, I am not nearly done exploring it either. It is worth every single penny–however many pennies that turns out to be.

Chocolate Chip Buttermilk Crumb Cake

If you want to participate in Chocolate Party, just make a recipe with chocolate and buttermilk. And follow these rules, and then link up below:

1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2.) Include a link back to a monthly round-up or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.

3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.

And here is the linky:

5.0 from 4 reviews
#ChocolateParty: Chocolate Chip Buttermilk Crumb Cake
Closely adapted from Lisa Yockelson
Recipe type: Dessert
Cuisine: cakes
  • Crumb Topping:
  • 1½ cups AP flour
  • ¾ cup sugar
  • ¾ cup light brown sugar, packed
  • hefty pinch of kosher salt
  • 12 T/3/4 cup (1½ sticks) unsalted cold butter, cubed
  • 2 t vanilla
  • Cake:
  • 2½ cups (315 g) AP flour
  • ½ cup cake flour
  • 1½ t baking powder
  • ½ t baking soda
  • 1 t fine sea salt
  • 1½ cups mini chocolate chips
  • ½ lb/1 cup (2 sticks) unsalted butter, room temperature
  • 1¾ cups sugar
  • 3 large eggs
  • 1 T vanilla
  • 1 cup full fat buttermilk
  • For Finish:
  • ¾ cup mini chocolate chips
  1. Preheat the oven to 350 F. Line a 9X13 baking pan with parchment paper.* Set aside.
  2. Make the topping: Whisk together the flour, sugars and salt. Cut the cold butter into the flour mix--I used cold hands to rub it in. You should end up with what looks like gravel and chunks of butter no larger than a pea.
  3. Drizzle the vanilla over this mixture. Use your hands to toss it and clump it together. Do not worry about over mixing--and when you sprinkle it on top you will break the clumps back up.
  4. Next make the cake batter: whisk together the flours, baking powder, baking soda, and salt. Remove 1 tablespoon of this mixture to toss with the 1½ cups of mini chocolate chips.
  5. Using a mixer, beat the butter until creamy. Add the sugar slowly, beating on a high speed, until all sugar has been added and the mixture is light and fluffy.
  6. Beat in the eggs, one at a time. Scrape down the sides of the bowl as needed. Beat in the vanilla.
  7. On low speed, add the flour mixture and buttermilk, in 3 and 2 additions, respectively, beginning and ending with the flour mixture. Scrape down the sides of the bowl and the bottom frequently.
  8. Fold in the mini chocolate chips.
  9. Scrape the cake batter into the prepared pan. Sprinkle the crumb topping over the cake batter evenly, clumping and crumbling as you sprinkle. The topping should be evenly distributed over all of the cake, including the corners.
  10. Bake the cake for about 60 minutes, until the topping is golden and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.
  11. When you remove the cake from the oven, immediately sprinkle the ¾ cup of mini chocolate chips over the cake.
  12. *If you are using a glass or ceramic casserole dish, do not line with parchment paper and let the cake cool completely before slicing in the pan. I use a non stick metal pan, however, which I prefer not to use a knife on. So when the cake has cooled for about 15 minutes, quickly and carefully remove the cake by the edges of the parchment paper to a platter or cake keeper. You can then either use a large cake spatula to life the cake and slide the paper out from under it, or you can just cut the edges away and leave the paper under the cake.
  13. Either way, let cool completely before slicing.



  1. says

    I have the feeling I’m going to have a hard time stopping myself after one piece. I love coffee cakes and the crumb topping makes it even more irresistible.
    Thanks for sharing Laura and thank you for bringing it to this month chocolate party

  2. says

    I love chocolate and buttermilk together, especially in cakes! One never ceases to compliment the other! This is a serious crumb cake…love that topping and how thick the cake looks! The perfect midday treat.

  3. says

    Laura…this cake looks absolutely scrumptious! I don’t know if you intended this to be a snack cake or dessert…..but all I can think about when I look at it is how perfect it would be for breakfast with a cup of coffee! I love the brown sugar in that beautiful crumb topping! What a great choice for this month’s chocolate party! : )

  4. says

    Hi lovely Laura! This crumb cake looks absolutely divine… I love anything that has crumble, streusel or any other crunchy topping, especially when combined with chocolate chips! Definitely looks like something perfect for coffee mornings at work… have bookmarked your recipe for next week. Thanks so much xx

  5. says

    Oooh I just love your first pic!!Your cake looks and sounds divine!My daughter is a huge fan of crumb cakes and I think I’ve got to make this for her :)

  6. says

    Oh I couldn’t stop eating this cake if it were at my house, the crumb looks perfect and the topping irresistible. This is a winning recipe, great job!

  7. says

    Wow, this crumb cake looks incredible! This would be dangerous to have lying around – so deceptively simple and humble, the perfect cake to eat in big slabs with hot steaming cups of tea or coffee. Love this!

  8. Odelle Smith says

    Delicious looking cake, buttermilk, chocolate & the wonderful crumb topping make this my type of cake…
    A beautiful cake for anytime of day or occasion…
    Know that I shall love this, a must bake… Many thanks for sharing, Odelle (U.K.)

  9. says

    Agreed… chocolate and buttermilk are a perfect combo! While I’d like to say I’d bake this for my kids… I don’t think it would last till they got home from school. I think I’d just call this lunch!

  10. says

    Reminds me of a childhood favorite–Entemann’s Sour Cream Chip and Nut Loaf. The chocolate chips and crumb topping were irresistible to me!

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