Chocolate Chip Streusel Skillet Breakfast Cake

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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)

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)

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

Author: Gaby Dalkin
5 from 8 votes
The most delicious Chocolate Chip Streusel Skillet Breakfast Cake that you can really eat any time of the day!!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 10 people

Ingredients
  

For the Streusel

  • ½ cup brown sugar
  • ¼ cup all purpose flour
  • 3 tablespoons unsalted butter, melted
  • pinch of kosher salt

For the Cake

  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons unsalted butter, softened
  • 1 ⅓ cups white sugar
  • 2 eggs plus 1 extra egg yolk
  • 1 tablespoons vanilla extract
  • ½ 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

Instructions
 

  • Preheat the oven to 350°F. Spray a 9-inch cast iron skillet with nonstick cooking spray.

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

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!

Nutrition Information

Calories: 698kcal | Carbohydrates: 91g | Protein: 12g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 380mg | Potassium: 345mg | Fiber: 4g | Sugar: 63g | Vitamin A: 688IU | Calcium: 120mg | Iron: 5mg
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14 Comments

  1. 5 stars
    I completely forgot the icing and this was still amazing! I only had a ten inch skillet so used that and just baked five mins less - still awesome and friends all asked for the recipe! Thank you!

  2. 5 stars
    I made this as written and I swear it is better than Pannettone, which I adore.
    Question: could you make this in muffin pans and how many mini cakes would it make?

  3. 5 stars
    This recipe is ABSOLUTELY AMAZING! It’s very sweet and decadent - you could definitely get away with reducing the amount of sugar or chocolate chips but it’s so so good the way it is. I left off the icing because I was lazy but I’m sure that would be delicious too.

  4. 5 stars
    Delicious! Just made this tonight for my family and a guest...we all throughly enjoyed our first and second helping!

  5. 5 stars
    I just made this this morning! Our boys had friends sleep over so I doubled it. I baked it about 60 mins in a 9x13 pan. It was heartily approved of by four teenage boys, one husband, and me. The streusel is everything; that took this breakfast cake over the top. The glaze also adds another layer of awesomeness. I will definitely be making this on repeat!

    1. Can I use a 9inch round cake pan? Or is it easy to transfer out of skillet if I am taking the cake somewhere?

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