Quick Cinnamon Streusel Cake with Dark Chocolate Chips
A soft, pillowy cake hiding beneath a buttery cinnamon streusel and pools of melted dark chocolate — pure comfort food on a baking sheet. Ready in under an hour with pantry staples, this crowd-pleaser works equally well for brunch, afternoon tea, or a cozy family dessert.
🛒 Ingredients
12 servings
- 3 eggs
- 1½ cups (300 g) sugar
- ½ cup (120 ml) neutral vegetable oil
- ½ tsp salt
- 1½ cups (375 ml) whole milk
- 3 cups (375 g) all-purpose flour, sifted
- 1 tbsp baking powder
- Zest of 1 orange (optional)
- 3½ oz (100 g) dark chocolate, roughly chopped (optional)
- For streusel: 1 cup (200 g) sugar
- For streusel: 1 cup (125 g) all-purpose flour
- For streusel: 4 tbsp (80 g) cold butter, cubed
- For streusel: 1 tbsp ground cinnamon
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Directions
- 1
Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch (30×20 cm) baking pan.
- 2
Make the streusel: combine flour, sugar and cinnamon in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs. Refrigerate until needed.
- 3
In a large bowl, beat eggs with sugar, oil, salt and orange zest until light and slightly thickened.
- 4
Alternately fold in the sifted flour and milk (flour – milk – flour), stirring gently with a spatula just until combined — do not overmix.
- 5
Stir in baking powder, then pour batter into the prepared pan and spread evenly.
- 6
Scatter chocolate pieces over the surface, then crumble the streusel topping evenly on top.
- 7
Bake 35 minutes or until a toothpick inserted in the center comes out clean and the streusel is golden. Cool 10 minutes before slicing.
💡 Chef's Tip
Prepare the streusel the night before and refrigerate it for an extra-crunchy topping. Swap the chocolate for walnuts, raisins, or sliced seasonal fruit for easy variations.
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