Decadent Chocolate Buttercrunch Coffee Cake Recipe

Are you a fan of chocolate, buttery goodness and coffee? If so, do we have the recipe for you! Our Chocolate Buttercrunch Coffee Cake Recipe is the perfect blend of these marvelous flavors. Imagine biting into a slice of warm, fluffy cake that’s been infused with delicious coffee and slathered in delectable chocolate buttercrunch toffee. The combination is divine!

This cake isn’t just any ordinary coffee cake, it’s enhanced with layers of butter crunch and chocolate swirls. It’s a perfect pick-me-up on a lazy Sunday or a treat to share at your next brunch. Our recipe calls for simple ingredients that you probably already have in your pantry such as unsalted butter, all-purpose flour, eggs, vanilla, and baking powder.

Not only is this recipe incredibly easy to follow, but it also includes substitutions and variations for different dietary needs. You can swap out pecans for your favorite nut or add peanut butter chips instead of chocolate chips. All in all, this recipe will make you say “mmm” after every bite.

So preheat your oven to 350°F and get ready to indulge in some moist, crumbly goodness. Here’s our Chocolate Buttercrunch Coffee Cake Recipe that’ll surely become one of your go-to recipes for family gatherings or solo indulgences.

Why You’ll Love This Recipe

Chocolate Buttercrunch Coffee Cake
Chocolate Buttercrunch Coffee Cake

If you’re a coffee cake lover or a baking enthusiast, this recipe is definitely for you. Imagine biting into a moist, velvety cake with crunchy, buttery toffee and pecan pieces, topped off with a chocolate streusel that’s simply heavenly. This incredibly irresistible cake will leave you saying mmm in every bite.

One of the reasons why you’ll love this recipe is its decadent flavor. Made with brown sugar and unsalted butter, this cake has a rich and indulgent taste that perfectly complements the subtle tanginess of buttermilk. The addition of buttercrunch toffee and chocolate chips add crunch to every bite while creating a satisfying flavor and texture within the layers of the cake.

And if that’s not enough, it’s easy to make! All ingredients are easily available in supermarkets and groceries. The steps are simple with an easy-to-follow procedure that even a novice baker can handle. With just basic tools and ingredients plus some mixing bowls and measuring spoons, you can whip up one amazing cake in few minutes without any fuss.

Moreover, this cake is highly customizable! You can tweak the recipe by adding some almonds or spicing it up with cinnamon or nutmeg- whatever your heart desires. It’s versatile enough that you can use it as a base to experiment with different flavors.

In summary, this butter crunch coffee cake recipe is perfect for any occasion from casual brunches to special events. Its softness, moisture and delightful taste is sure to bring pleasure to whoever tastes it. So why not give yourself an opportunity to experience an exceptional culinary journey by trying out this outstanding recipe? I assure you that you won’t regret it.

Ingredient List

“Indulge in the heavenly aroma of chocolate and butter with every slice!”

Ingredient List

This Chocolate Buttercrunch Coffee Cake is a delectable treat that will astound your taste buds. All-purpose flour is used to make the cake, while brown sugar, and granulated sugar make up the sweetener. We’ll also need baking soda and baking powder for the right texture to amalgamate with the other components. You may also require baking pans and parchment paper to line them. Some of the other necessary ingredients include:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 6 ounces chocolate chips (semisweet or bittersweet)
  • 1/2 cup chopped pecans or toasted almonds
  • Buttercrunch Toffee Layer:
    • 1/4 cup unsalted butter
    • 1/2 cup brown sugar, packed
    • 1/2 cup from the earlier mixture
    • Chocolate Streusel Topping:
      • Remaining Mixture
      • 6 ounces chocolate chips (semisweet or bittersweet), melted
      • 1/2 cup chopped pecans or toasted almonds

Make sure you have every ingredient in place before you begin dealing with other parts of the recipe to ensure that everything is complete.

The Recipe How-To

“Level up your coffee game with this decadent buttercrunch coffee cake.”

Once you have gathered all the Ingredients from the list, you’re ready to begin making your Chocolate Buttercrunch Coffee Cake!

Step One: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or cooking spray.

Step Two: Make the Cake Batter

In a bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.

In a separate bowl or stand mixer, cream together 1 cup of unsalted butter and 1 cup of brown sugar until light and fluffy.

Add in three eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.

Slowly mix in the dry ingredients alternating with 1 1/4 cups of buttermilk. Mix until just combined.

Step Three: Add the Layers

Pour half of the cake batter into the prepared baking pan, spreading it out evenly.

Sprinkle 3/4 cup of chocolate chips, 3/4 cup pecans, and 3/4 cup butter crunch toffee bits on top of the batter.

Cover this layer with remaining batter, smooth it out with an offset spatula.

Step Four: Make Chocolate Streusel Topping

In a small bowl, mix together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon salt.

Cut in 6 tablespoons unsalted butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

Stir in 3/4 cup butter crunch toffee bits and 3/4 cup chocolate chips.

Sprinkle streusel mixture over the top of the cake batter.

Step Five: Bake Cake

Bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step Six: Serve and Enjoy!

Once done, take out of the oven and let cool for at least 10 minutes before slicing and serving.

This delicious Chocolate Buttercrunch Coffee Cake is perfect any time of day and goes great with a hot cup of coffee or tea. Enjoy!

Substitutions and Variations

“Chocolate and coffee lovers, unite! This one’s for you.”

There are several ways to customize this Chocolate Buttercrunch Coffee Cake recipe to suit your taste buds or dietary preferences. Here are a few substitutions and variations you can try:

– Gluten-free option: replace all-purpose flour with a gluten-free flour blend if you are gluten intolerant or celiac disease.

– Nut-free option: replace pecans with toasted almonds or any other nuts of your choice or eliminate them from the recipe entirely if you have a nut allergy or intolerance.

– Dairy-free option: replace unsalted butter and buttermilk with dairy-free alternatives like margarine, coconut oil, or almond milk to make the cake dairy-free.

– Vegan option: use egg replacements like applesauce, mashed banana, flax egg, or commercial egg substitutes and replace buttermilk with plant-based milk or yogurt to create a vegan version of this cake.

– Chocolate Chip Variation: add some chocolate chips to the batter of the cake to create an extra chocolaty flavor and texture.

– Peanut Butter Variation: mix some creamy peanut butter into the batter and top it with some peanut butter chips in place of the chocolate chips for additional nutty goodness.

– Buttermilk Cake Variation: bake the buttermilk coffee cake alone without the streusel topping, creating a simple but delicious layer cake that you can frost as per your preference.

Remember, each substitution or variation may affect the final outcome of this recipe in terms of taste, texture, and appearance. So ensure that you make any changes adjusting measurements accordingly.

Serving and Pairing

“Can’t decide between coffee or dessert? Have both with this recipe!”

The chocolate buttercrunch coffee cake is a sweet and delicious treat that pairs perfectly with a cup of coffee or tea. The rich chocolate flavor of the cake complements the bold flavors of coffee, making it an ideal dessert to serve during your morning meeting or afternoon tea break.

To elevate the flavors of this cake even more, drizzle a warm chocolate ganache over the top of the cake just before serving. The ganache will add an extra layer of rich chocolate flavor to the cake and provide a luxurious texture that will melt in your mouth.

For those who prefer a lighter pairing, consider serving the cake with fresh berries or whipped cream. The tartness of the berries and the airy sweetness of the whipped cream will balance out the richness of the cake, providing a refreshing contrast that will leave you satisfied but not overwhelmed.

This cake can also be enjoyed on its own as a snack or dessert after dinner. To store leftovers, wrap tightly in plastic wrap and place in an airtight container in the refrigerator for up to four days.

No matter how you choose to serve it, this chocolate buttercrunch coffee cake is sure to impress your guests with its decadent flavor and irresistible aroma. So pour yourself a cup of coffee and dig in, because there’s no better way to start your day or cap off your evening than with this delightful dessert.

Make-Ahead, Storing and Reheating

“The perfect combination of crunchy and moist for your taste buds to savor.”

Once you make this delicious chocolate buttercrunch coffee cake, you may find that you don’t want to eat it all in one go. Luckily, this recipe is perfect for making ahead, storing and reheating.

If you want to make this coffee cake in advance, simply bake it according to the instructions and let it cool completely before storing. You can keep it at room temperature for up to 2 days or in the fridge for up to 4 days. If you want to store it for longer, wrap the coffee cake tightly in plastic wrap and freeze it for up to 3 months.

When you’re ready to eat your stored coffee cake, you have a few options. If it’s been stored at room temperature or in the fridge, you can simply warm it up in the oven at around 350°F until heated through. If your coffee cake has been frozen, leave it out at room temperature for a few hours until fully defrosted and then reheat it in the oven.

One important thing to note is that the crunchy buttercrunch topping on this coffee cake may become soft after being stored or reheated. Don’t worry – this won’t affect the taste! To get that crunch back, simply pop the reheated slice under the broiler for a minute or two before serving.

Overall, this chocolate buttercrunch coffee cake is an ideal dessert to prepare ahead of time and enjoy whenever you want a sweet treat with your morning coffee or afternoon tea. With proper storage and reheating techniques, you can ensure that each slice tastes just as delicious as the first.

Tips for Perfect Results

“A coffee cake that hits all the right notes: rich chocolate, buttery crumbles, and a hint of cinnamon.”

When it comes to baking a cake, small details can make a big difference. That’s why I want to share with you some tips for perfecting this Chocolate Buttercrunch Coffee Cake recipe.

Firstly, make sure you have all ingredients at room temperature before you start baking. This ensures that every ingredient mixes well and evenly into the batter. Cold ingredients can lead to lumps and uneven texture in your cake.

Secondly, take care not to overmix the batter. Mix the dry and wet ingredients until they are just combined to avoid overworking the gluten in the flour, which makes the cake denser and tougher.

Thirdly, use good quality butter and chocolate chips for the best flavor. Low-quality brands may contain stabilizers or other additives that affect taste or texture.

Fourthly, don’t overbake the cake because it dries out easily. Use a toothpick or cake tester to check doneness after 40-45 minutes of baking at 350 degrees Fahrenheit.

Lastly, let the cake cool completely before adding any frosting. This helps prevent frosting from melting or sliding off and allows the butter crunch topping to set firmly on top of the moist cake.

By following these five tips, you are sure to achieve perfect results with this Chocolate Buttercrunch Coffee Cake recipe every time!

Bottom Line

In conclusion, this Chocolate Buttercrunch Coffee Cake Recipe is the perfect dessert to satisfy your sweet tooth cravings. The combination of chocolate, toffee, and buttercrunch creates a rich and satisfying taste that will leave you wanting more. Moreover, with its easy-to-follow steps and kitchen staple ingredients, this recipe is perfect for both beginner and experienced bakers.

Not only is this Coffee Cake recipe delicious on its own, but it also pairs perfectly with a warm cup of coffee or tea. It can also be served as a special treat for brunches or any other gatherings. Plus, it can be made ahead of time and stored for future consumption.

Finally, don’t hesitate to experiment with variations and substitutions to create your own unique twist on the recipe. With so many ways to customize the recipe, you’ll never get bored of this Chocolate Buttercrunch Coffee Cake. Give it a try today and I guarantee you won’t regret it.

Chocolate Buttercrunch Coffee Cake

Chocolate Buttercrunch Coffee Cake Recipe

From the 2006 Robin Hood Baking Festival booklet. Moist and delicious with chocolate and toffee in every bite!
No ratings yet
Prep Time 20 mins
Cook Time 55 mins
Course Dessert
Cuisine American
Calories 426.1 kcal



  • 1 (200 g) package toffee pieces
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup pecans, chopped
  • 2 tablespoons brown sugar, packed


  • 1 cup unsalted butter, softened
  • 1 1/4 cups brown sugar, packed
  • 4 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk


  • Preheat the oven to 350 degrees F.
  • Grease a 10" Bundt pan.
  • Combine the toffee bits, chocolate chips, pecans and brown sugar in a bowl; set aside.
  • Beat the butter and sugar until fluffy.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Beat in the vanilla.
  • In a separate bowl, combine the flour, baking powder, baking soda and salt; stir into the butter mixture alternately with the buttermilk, making 3 additions of dry ingredients and 2 additions of buttermilk.
  • Spread 1/3 of the batter into the prepared pan.
  • Sprinkle with 1/3 of the toffee bits mixture.
  • Continue with 2 more layers of batter and filling, ending with filling.
  • Bake in the centre of the preheated oven for 55 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool in the pan on a rack for 20 minutes.
  • Serve warm or at room temperature.

Add Your Own Notes


Serving: 102gCalories: 426.1kcalCarbohydrates: 52.3gProtein: 5.9gFat: 22.8gSaturated Fat: 12.2gCholesterol: 90.8mgSodium: 273.2mgFiber: 1.7gSugar: 32.7g
Keyword < 4 Hours, Beginner Cook, Breads, Canadian, Easy, For Large Groups, Fruit, Nuts, Oven
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