Rye Chocolate Coffeecake recipe gives brunch a serious flavor upgrade

Rye Chocolate Coffeecake, photo by Cristine Struble
Rye Chocolate Coffeecake, photo by Cristine Struble /

For many people, coffeecake is the quintessential brunch recipe. While the eggs might be the protein on the plate and the Bloody Mary might be the beverage, a sweet note can round out the meal. Thanks to King Arthur Baking Company, this Rye Chocolate Coffeecake recipe is the treat that brings a big flavor upgrade to the feast.

While many people have a classic coffeecake recipe that might have been handed down through generations, a little twist or two can be invigorating. Changing the flour in a recipe can bring a whole new world of flavor. Oat, almond and rye flour not only have a different consistency, but the flavor that they provide can be exciting.

Sometimes people swap flours for the allergen component. In addition, the ingredient change can be more. For example, rye flour has a sustainable component. Even though some aspects of baking can have some single-use factors, finding a way to add some conscious choices into the mix can be important.

Rye flour has a slightly nutty flavor. While there are different versions, each one can had a nuance to a recipe. From cookies to cakes to breads, there are plenty of recipes that can get a flavor boost from this ingredient.

Even though the different types of rye flour can be overwhelming, King Arthur has a simple explanation which adds some clarity. With a little knowledge, that all-purpose flour can take a back seat to some other options.

One great recipe that shows not just the robust flavor, but the malty notes of rye flour is the Rye Chocolate Coffeecake from King Arthur. Created by King Arthur test kitchen baker Molly Marzalek-Kelly, this recipe has its origins in that classic streusel coffee cake. While there might not be cinnamon, the richness of the chocolate paired with the nutty rye is perfection.

Although this Rye Chocolate Coffeecake recipe is a brunch favorite, it could be a delightful dessert, too. Served with a coffee, cocktail or even an after-dinner drink, the nuanced flavor will have people asking for a second slice.

Here’s how to make Rye Chocolate Coffeecake from King Arthur Baking.



  • 1/4 cup (27g) King Arthur Organic Medium Rye Flour
  • 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
  • 1/3 cup (66g) granulated sugar
  • 3 tablespoons (16g) Dutch-process cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon espresso powder, optional
  • 4 tablespoons (57g) butter, melted


  • 1 cup (106g) King Arthur Organic Medium Rye Flour
  • 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (42g) Dutch-process cocoa
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon espresso powder, optional
  • 4 tablespoons (57g) butter, at room temperature
  • 1/4 cup (50g) vegetable oil
  • 1 cup (198g) granulated sugar
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 2 large eggs, at room temperature
  • 3/4 cup (170g) sour cream


  • Preheat the oven to 350°F. Lightly grease an 8” square pan.
  • Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess.
  • To make the topping: In a small bowl, whisk together the flours.
  • In a separate bowl, whisk together the sugar, cocoa, salt, and espresso powder.
  • Pour the melted butter over the sugar mixture and stir until smooth.
  • Add the flours to the sugar mixture and gently stir to make a uniformly moist mixture. Set the topping aside.
  • To make the cake: Whisk together the flours, cocoa, salt, baking powder, baking soda, and espresso powder. Set aside.
  • In a large mixing bowl using either an electric mixer or a stand mixer, beat the butter, oil, sugar, and vanilla until smooth, about 3 to 5 minutes on medium speed.
  • Add the eggs one at a time, beating well after each addition. Scrape the bottom and sides of the bowl as needed.
  • Add one-third of the dry ingredients to the batter, beating gently to combine. Gently beat in half the sour cream. Mix in another third of the dry ingredients, then the remaining sour cream. Stir in the remaining dry ingredients. Scrape the sides and bottom of the bowl, then beat briefly until the batter is smooth and fully combined.
  • Spread the batter into the prepared pan and sprinkle with the topping, gently pressing it into the batter.
  • Bake the cake for 36 to 42 minutes or until a toothpick or paring knife inserted into the center comes out clean.
  • Remove it from the oven and cool on a rack. Dust the top with confectioners’ sugar before serving the cake right from the pan, if desired.
  • Storage information: Store the cake, covered, at room temperature for several days; freeze for longer storage.

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Have you baked with rye flour? Do you have a recipe recommendation?