Homemade for the Holidays – Chocolate Chip Coffee Cake

It’s Day14 (I can’t believe it!) which make it Bailey Bakes day. Following more beautiful pictures on Pinterest, I found Bailey’s sweet blog and so glad I did. Her photos are really something and the recipes will get your sweet tooth kicking. These recipes look extra good: Pumpkin Milano Cookies, Polka Dot Cheesecake Brownies, Chocolate Pound Cake Cookies, Reese’s Chocolate Shortbread Bars, Vanilla Crescent Cookies and Chocolate Chip Cookie Dough Truffles. Wowza. That is a lot of sweetness. :) Here’s Homemade for the Holidays with Bailey.


Hi all! I’m Bailey from Bailey Bakes. I’m really excited to be here today to share one of my recipes with you for Amy’s wonderful series, Homemade for the Holidays. Today I’ll be sharing a Chocolate Chip Coffee Cake recipe with you.

I remember the first time I made coffee cake. It was probably the first dish I’d ever made by myself – i.e. without the help of my mother. It was for my seventh grade home ec. class. You know, the one where you learned how to sew and cook? The cooking part of the class was my favorite. We got to make a really tasty overnight coffee cake. From that point on, they’ve been one of my favorite breakfast choices and are perfect for the holidays.


The good thing about this coffee cake recipe is that it’ll be done in a jiffy. You don’t have to let it sit overnight. It only takes about an hour and a half, including prep and cook time. I was also able to find some extremely cute semi-sweet chocolate chips with red and green baking morsels from Nestle Tollhouse, which adds an extra Christmas touch to the dish!

I hope you all have a wonderful holiday! Enjoy!


Chocolate Chip Coffee Cake

Recipe from Bailey of Bailey Bakes at http://baileybakes.com/

Adapted from Taste of Home


  • • 1 cup butter, room temp
  • • 1 8 oz package cream cheese, room temp
  • • 1 ½ cups sugar, divided
  • • 2 eggs, beaten
  • • 1 tsp vanilla extract
  • • 2 cups flour
  • • 1 tsp baking powder
  • • ½ tsp baking soda
  • • ¼ tsp salt
  • • ¼ cup milk (2% or whole)
  • • 2 cups semi-sweet chocolate chips, divided
  • • ½ cup chopped pecans
  • • ¼ cup brown sugar
  • • 1 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees. Grease a 9 inch springform pan. Cream together butter, cream cheese and 1 ¼ cups of sugar with a mixer in a large bowl until light and fluffy. Stir in eggs and vanilla.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add the flour mixture and milk alternately to the butter mixture until combined. Stir in 1 ½ cups chocolate chips.
  3. In a small bowl, combine the remaining sugar, remaining chocolate chips, pecans, brown sugar and cinnamon to create filling.
  4. Pour half the batter into the greased pan. Sprinkle half the filling mixture on top. Over that, pour the remaining half of the batter. Sprinkle the remaining filling mixture on top.
  5. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes. Release edge of springform pan and cool completely before serving.

Thanks Bailey! The red and green chocolate chips are so cute and the coffee cake looks so good. So perfect for Christmas. Yum!

Check out the rest of Bailey’s goodness at Bailey Bakes.

Find more Homemade for the Holidays here.


About Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

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