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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Where is the coffee in this recipe? It looks so nice but I want coffee in it🙂
Hi Tonya, 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! I do have a bundt cake that has some coffee in case you’d like to give it a try.
Delicious! I made this morning as had some left over sour cream. Easy to follow recipe and tastes great.
Can I replace sour cream with sour milk? If so what’s the amount? 1:1?
Hi Laura, sour milk makes me a little nervous, but technically it will work. The cake may have a slightly different texture if you go with that over the sour cream.
This came out perfect! So moist and tasty. I will definitely make again. Thank you!
I have made this cake twice, but I had problems both times. On my first attempt, the cake stuck to the bundt pan and the top came off in pieces when I tried to get the cake out of the pan. I had followed the directions exactly as they were written. The cake was also too dry even though I did not overbake it. My pan was greased well too. On my second attempt I used a brand-new, non-stick Bundt pan, and I added a little over 1 T. of cooking oil to the recipe (I read to try that in an online article). I used my mini Ninja to chop up my chocolate pieces, and I folded them in by hand so that they wouldn’t sink to the bottom (top when inverted) of my pan. My cake came out of the Bundt pan easily, and it tasted delicious, but it was very crumbly (but not dry). So what did I do wrong the second time?
Hi Terri, I’m sorry that after all that, the cake came out crumbly for you! Did you by any chance slice the cake when it was still a bit warm? If it’s not completely cool when you slice it, it can be crumbly.
I want to make this but I don’t have a full cup of sour cream. I’m three tablespoons short. Can I add three tablespoons of butter to even it out?
Hi Abbie, I’d replace the sour cream with yogurt if you have it. If not I’d use milk. Hope that helps!
can I use egg substitute for this recipe?
Hi Sarah, I’ve never made it with egg substitute, but it should work. Hope you enjoy!
Hi Chef!
Can you tell me in grams the amount of butter needed? I think I’ve put in too much 🙈
Hi Mari, It’s 113 grams. If you look in the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. 🙂
Hi Jenn,
I am contemplating either this cake or the sour cream ricotta for Christmas Eve. I have a beautiful rose shaped tube cake pan. Do you think this recipe would work in that or get stuck in the little crevices?
Thank you,
Dawn
Hi Dawn, I’m always concerned that cakes like this will get stuck in pans that have all the detailing you’ve described. Sorry!
Incredibly delicious. Elicits a lot of OMG’s and various other yummy noises! Completely easy cake perfection. I agree with the author about Ghirardelli chips. I also think a quality bundt pan, generously buttered, makes a difference. That slight toasty crunch adds a lot to the enjoyment.