Sour Cream Chocolate Chip Coffee Cake
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Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this coffee cake is loved by all.
This old-fashioned coffee cake is rich, tender, and jam-packed with chocolate chips. It’s the kind of cake that appeals to just about everyone, and it’s super-simple to make. I was initially hesitant to share the recipe because it seemed so basic, but in the short time that I was contemplating that idea, half the cake disappeared from my countertop. Michael and the kids practically inhaled it. The cake is wonderful with a cup of coffee morning, noon, or night. It also travels well, so go ahead and pack it up for a picnic or wrap individual slices for the kids’ lunches. The recipe calls for a 10-cup Bundt pan but don’t stress if you don’t have one; you can easily bake the cake in a 12-cup Bundt pan (it’ll just be a little shorter) or a 9-inch square pan.
What you’ll need to make Chocolate Chip Coffee Cake
How to make Chocolate chip Coffee cake
To begin, whisk together the flour, baking powder, baking soda, and salt, and set aside.
In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer).
Beat in the eggs one at a time, followed by the vanilla.
Add 1/3 of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another 1/3 of the dry ingredients, until just combined.
Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined.
Gently mix in the chocolate chips.
Scrape the batter into the prepared pan – it will come about halfway up the sides of the pan.
Bake for 35 to 40 minutes, or until the top is golden brown.
Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely.
Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners’ sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. Enjoy!
You may also like
- Chocolate Chip Scones
- Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
- Chocolate Chip Ricotta Cake
- Kentucky Butter Cake
- Marble Cake
- Chocolate Chip Muffins
Sour Cream Chocolate Chip Coffee Cake
Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this coffee cake is loved by all.
Ingredients
- 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 (12 oz) bag semi-sweet chocolate chips, best quality such as Ghirardelli
- Cinnamon and Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it'll just make a shorter cake.)
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer). Beat in the eggs one at a time, followed by the vanilla. Add ⅓ of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another ⅓ of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
- Scrape the batter into the prepared pan – it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown. Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners’ sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil.
- Note: If using a pan other than a Bundt, baking time may need to be increased.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (14 servings)
- Serving size: 1 slice
- Calories: 336
- Fat: 18 g
- Saturated fat: 11 g
- Carbohydrates: 44 g
- Sugar: 28 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 178 mg
- Cholesterol: 49 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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You say a stick of butter, but how many grams exactly is this? Thanks Jen
Hi Iram, it’s the equivalent of 110 grams. And this recipe has conversions to metric/weight. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
Hi
I am planning to make this cake tomorrow and checked the ingredients twice – but I can’t find any specs on coffee type or weight to be used – can you pl explain? Thanks in advance
Devaki
Hi Devaki, Sorry for any confusion. Coffee cake doesn’t actually contain any coffee; it’s just called that as it would be nice served with a cup of coffee. Hope that clarifies! 🙂
Hi Jen, I’m sorry but I did my best. I did twice and both are fails. I’m hopeless. I did exactly what you said in the recipe, but unfortunately it didn’t work out for me. I wonder what I did wrong with it.
I’m so sorry you had a problem with this (twice)! When you say it was a fail, what was the problem with the cake? Maybe with a little more info, I can help you troubleshoot.
Very simple and delicious cake!
Made it last night and already half gone this morning!
Kids and hubby are eating it up!
Thank you for sharing such a simple and delicious recipe ❣️
I made this cake and it came out perfect. Not too sweet and so moist. I used mini chocolate chips. I plan on making it again. It’s a lovely cake to make just because I feel like baking. Thank you!
Hi, how do you think it might turn out to add fresh raspberries to the recipe, while perhaps also reducing the number of chocolate chips somewhat ?
Hi Todd, If that’s a flavor combination you enjoy, I think it will work. I’d go easy on the berries though, as they will make the cake tart.
Hi Jenn,
I love your recipes. Always a success. I would like to bake this cake, but with dried fruits instead of chocolate chips. Would this work?
Thanks
Hi Berna, So glad you like the recipes! I’ve never tried it, but I suspect this will work with dried fruits. Please LMK how it turns out if you try it!
Wonderful! With dried raisins and apricots, turned out great, as always. Many thanks for all these nice recipes.
So glad it turned out nicely — thanks for reporting back!
Thanks Jenn! Tried the cinnamon walnut cake and it turned out delicious – I’ll be making the choco chips one today!
👍
Could I make this in a loaf pan since I don’t have a bundt pan? Or an 8×8 pan? What adjustments should I make to temperature and time? Thanks!
Hi T, Yes– I think you’d need either two 8 x 4-inch pans or one 9 x 5-inch loaf pan. The bake time should be about the same. Enjoy!
This sour cream chocolate chip coffee cake recipe is really, really good. I have already made it 3 times and always comes out perfect.
I am learning to bake with your fabulous recipes. Thanks Jen!
Hi, I made this at my lunch break today and it turned out great. Wish I could send you a picture to show you how it looks.
Will definitely be making this again. Very easy to follow and I love the step by step look … thank you…
So glad you enjoyed this! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef! 🙂
This is perfect. It turned out beautifully and is sort of terrifyingly delicious. I prepared my bundt pan with butter and brown sugar. I used a full 11.5-ounce bag of Guittard dark chocolate.
Hi Jenn,
I don’t have a Bundt pan here at my vacation home. Can I use an 8 or 9 in round? Thanks!
Hi Camille, I don’t think all of the batter will fit into an 8 or 9-inch round pan, but you could fill it up about halfway with batter and put make muffins with the remaining batter. If you have muffin tins where you are, you may want to check out this recipe — it’s very similar.