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
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- Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
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- Kentucky Butter Cake
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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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I have no idea how you always do it but your recipes just do not miss. Amazing. I made this gluten free with Cup4Cup flour & it is a new favorite in my house. Absolutely delicious!
I made this recipe because I had leftover sour cream that I did not know what to do with. This recipe came out so moist and flavorful.
I made this for a dinner party when I needed a quick dessert recipe and it was DELICIOUS!!
I cut back the sugar by 1/8 of a cup and did half white sugar and half brown sugar. I doubled up the vanilla extract and added in a pinch about an eighth of a teaspoon, of almond extract . Also added in chopped walnuts ~1cup.
Served with maple syrup sweetened whipped cream. I didn’t top it w anything but certainly could — a light dusting of powdered sugar.
Guests and neighbors and work LOVED IT. thank you for sharing ❤️❤️
Hi, just wondering if i could substitute plain yogurt for the sour cream and if there are any changes you’d make to the recipe. Thanks.
Plain yogurt would be fine with no modifications. Hope you enjoy!
This cake is really moist with a great flavor. I will definitely make this again.
It came out exactly as shown, I have 2 small tricks I have found that I would like to share. The first is put chips in a bowl, throw a big pinch of flour on them and make sure all coated before adding to batter – it ensures they do not “drop” to the bottom. The second is if you want a glaze but do not feel like making one, take vanilla or chocolate frosting (premade), half a container and put in a microwave safe bowl for 20 seconds – instant glaze. I used a rainbow sprinkle vanilla one for this cake. Delicious recipe -thank you will make again.
Using mini chocolate chips, no flour required, also ensures an even distribution of chips throughout the cake.
Simply delicious! I did have to cook it 5 minutes longer than the stated 40 minutes, but my Bundt pan may have been a different size. This would be a great cake to bring to a brunch. The final touch of cinnamon and a dusting of confectioner’s sugar really completes both the look and taste. Another winner, Jenn, so thank you again!
Made this last night and it was a hit with everyone in my family. I loved how moist and perfectly sweet it is. Very good with a cup of strong black coffee.
This is a beautiful and moist cake! The chocolate chips do not sink, and it has a great flavour. I also made it as a coffee cake, and baked it in a springform pan (I omitted the choc chips). I put a pecan streusel in the center, and on top. Delicious!
You could make the cake and fold in blueberries or raspberries too. I’m going to do that next with some lemon zest! Thank you Jenn!!
I’ve made this cake several times now. It’s a great cake for when guests come over. Easy to make, delicious, and pairs well with coffee.