Chocolate Chip Streusel Skillet Breakfast Cake

If you have a copy of my most recent cookbook, chances are you’ve made the Breakfast Cake. It’s hands down one of the fav recipes and today it got a chocolaty spin in the form of this Chocolate Chip Streusel Skillet Breakfast Cake!!

Chocolate Chip Streusel Skillet Breakfast Cake from www.whatsgabycooking.com (@whatsgabycookin)Chocolate Chip Streusel Skillet Breakfast Cake from www.whatsgabycooking.com (@whatsgabycookin)

Let’s talk about breakfast cake first and foremost. This uber moist cake (that you can really eat at any time of the day) has a crunchy streusel topping, a simple powdered sugar glaze, tons of chocolate chips and is served up in a skillet. It’s mind boggling gorgeous and delicious. It’s also SO perfect to make ahead of time because it retains moisture so it doesn’t dry out. Just plan on eating it within 4-5 days because that’s the right thing to do!

Chocolate Chip Streusel Skillet Breakfast Cake from www.whatsgabycooking.com (@whatsgabycookin)Chocolate Chip Streusel Skillet Breakfast Cake from www.whatsgabycooking.com (@whatsgabycookin)

A few notes:

  • Yes, we made this and served it in a skillet just to keep things easy, but you can easily bake it in a 9-inch cake pan if you prefer.
  • The recipe in the cookbook has blueberries and lemon if that’s more your jam!! I’m VERY into chocolate these days so this one is just a tiny bit more decadent.
  • That streusel topping – don’t skimp it! It’s the crunchy sweet part on top that really makes this shine!

Chocolate Chip Streusel Skillet Breakfast Cake from www.whatsgabycooking.com (@whatsgabycookin)Chocolate Chip Streusel Skillet Breakfast Cake from www.whatsgabycooking.com (@whatsgabycookin)

Chocolate Chip Streusel Skillet Breakfast Cake

Gaby

The most delicious Chocolate Chip Streusel Skillet Breakfast Cake that you can really eat any time of the day!!

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Breakfast, Dessert

Cuisine American

For the Streusel

  • 1/2 cup brown sugar
  • 1/4 cup all purpose flour
  • 3 tablespoons unsalted butter, melted
  • pinch of kosher salt

For the Cake

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons unsalted butter, softened
  • 1 1/3 cups white sugar
  • 2 eggs plus 1 extra egg yolk
  • 1 tablespoons vanilla extract
  • 1/2 cup whole milk (or buttermilk)
  • 2 cups semi-sweet chocolate chips (or dark chocolate chips)

For the Icing

  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon milk

For the Streusel

  • In a medium bowl, whisk together brown sugar, flour and salt. Add melted butter and stir until crumbly mixture forms with some large pieces still intact. Do not over mix.

For the Cake

  • In a small bowl, combine flour, baking powder and salt; set aside. In the bowl of an electric mixer, beat butter until smooth, about 1 minute. Add sugar and continue to beat until mixture is light and fluffy, scraping down the sides of bowl as needed, about 2 minutes. Add eggs and vanilla and beat until combined. In two additions, add milk and flour mixture, alternating between the two. Beat until combined. Gently fold in chocolate chips. Transfer batter to prepared skillet and spread into an even layer. Sprinkle with streusel. Bake on the center rack until a toothpick inserted into the center comes out clean and the topping is deep golden, about 50 minutes.

For the Icing

  • Meanwhile, in a small bowl, combine powdered sugar with vanilla extract and milk and stir until smooth.

  • Transfer the skillet to cooling rack to cool for 15 minutes, then drizzle with icing. Serve warm or at room temperature

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