Chocolate Chip Crater Cake

Chocolate Chip Crater Cake

I’m going to tell you a secret that I hold close to my heart. I don’t always tell people, because they often react in shock and horror, but I think it’s time to proclaim it to the world. Click away now if you’re easily distressed. Ready?

I don’t like coffee.

I know you’re staring at your screen right now, mouth agape, wondering how this could possibly have come to pass. Who doesn’t like coffee? Most people practically live on the stuff! I don’t have anything specific against it, I’ve just never enjoyed drinking it enough to make it a part of my life.

You know what I do like? Coffee cake – all versions of it. Chocolate Chip Crater Cake makes an absolutely delightful coffee cake. You can also choose to enjoy it sans coffee, perhaps with a scoop of vanilla ice cream, as I do. It’s versatile that way.

Chocolate Chip Crater Cake is a long-standing favorite from my childhood. My mom couldn’t tell me exactly where we got this recipe, although she suspects that it came from Betty Crocker. This isn’t exactly a new recipe, but I haven’t seen it around at all lately, so I figured it was time to start bringing it back.

This cake is a different creature from a lot of typical go-to desserts. It’s got a fluffy, cake-ybase, a layer of gooey, melted chocolate chips, another layer of cake, and a buttery, cinnamon crumble topping that ties the whole thing together. It’s baked in an 8×8 pan, so the recipe doesn’t make a huge amount. I tend to prefer that in dessert recipes I know I love. If I don’t bake too much of it, I won’t eat too much of it. Seems pretty rudimentary, but portion control has never quite been my strong suit. Especially when we’re talking about something this delicious.

Chocolate Chip Crater Cake is the dessert equivalent of those tiny restaurants that don’t look like much, but serve amazing food. It’s not the prettiest or the most intricate, but the balance of flavors and textures really makes up for what it lacks in appearance.

This recipe originally calls for Bisquick, which you are perfectly welcome to use – your results will be perfectly fine. I use a homemade version of Bisquick that I like to keep on hand – it keeps well for a long time in the refrigerator. I’ve included it below the recipe for the cake, in case you decide to make it from scratch as well. I know a lot of people like to know exactly what ingredients go into their food, and commercial mixes can make that more difficult.

Whether you enjoy it by itself, with ice cream, coffee, or coffee flavored ice cream, Chocolate Chip Crater Cake is a dessert you’ll want to make again and again. It’s simple yet rich, and about as comforting as a dessert can be. Try it hot out of the oven, and I promise you won’t even remember that it’s winter.

5 from 1 vote

Chocolate Chip Crater Cake

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes



  • 2 cups Bisquick 216g
  • 1/4 cup sugar
  • 2/3 cup milk
  • 1 egg
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 1 cup chocolate chips


  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup Bisquick
  • 2 Tbsp butter
  • 1 tsp cinnamon


  1. Step 1: Stir together Bisquick, sugar, and cinnamon. Add egg, vanilla, and milk, and stir until well combined. It's alright if there are some lumps; these won't matter once it's baked. 

    Step 2: Pour half the batter into a greased 8x8 pan. Top with chocolate chips in an even layer. Pour remaining batter over the chocolate chips and spread to cover them.

    Step 3: Use a fork to stir together topping ingredients, and sprinkle evenly over batter. 

    Step 4: Bake at 350 degrees for 25-30 minutes until the topping is golden brown and crispy. Cool completely and cut into squares.



5 from 1 vote

Homemade Bisquick

Prep Time 5 minutes
Total Time 5 minutes
Servings 3 cups


  • 2 cups flour 240g
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp buttermilk powder
  • 1/2 cup cold butter, unsalted


  1. Step 1: Sift dry ingredients together in a large bowl. 

    Step 2: Cut in butter to the size of small peas. Refrigerate if not using right away - may also be stored in the freezer.