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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Just made the chocolate chip coffee cake and it is wonderful. I’ll add this to my list of easy and delicious family desserts. Love your well tested recipes! Laura
Made this the other day and the family liked it. It was very easy to put together and surprisingly I had all the ingredients on hand. It was fun to breakout the bundt.
Easy to bake and easy to eat. Used chopped chocolate instead of chips. My very first bundt pan, a zillion years ago, was a 10 cup, so I had a nice high cake. Thanks Jenn
Hi Jenn, Thanks for this simple and delicious recipe! I made this yesterday and decided to bake them in a cupcake pan (12 cupcakes), so I could easily freeze leftovers. Because I filled the cups so full they spread a little on top, but no problem — still delicious. Thanks again!
Just tried this cake and it turned out to be amazing!!! Thanks so much for sharing this recipe!! I had to substitute the sour cream for soy yogurt since I am allergic to milk and did not have any soy sour cream at hand. My kids loved it too!! This will be on my rotation list for tea time treats 🙂
Dear Ms. Segal,
I have been a follower of your site for several years. It is a pleasure to receive your recipes every week. Everything, sweet or savory, recipes I have tried has been simple and delicious. I’m a semi professional baker and all your baking recipes are right on target as far as ingredients and measurements. It is homey and not too sweet. Keep the good work and again, thank you so much.
I just made the Sour Cream chocolate Chip cake and it is DELICIOUS!!! I followed the recipe exactly and is was very easy to make and turned out wonderfully. Thank you for this and all of your other delicious recipes.
Should the butter be softened or melted?
Hi Amu, The butter should be softened. Thanks for catching that!
Hi Jenn, your recipes are great and I’m certain this one is too! I would like to
make this cake in a 9 X 13 pan and am
thinking about making 1 1/2 times the
recipe. Do you think this would work and,
if so, how long would it bake? Thanks
for your help!
Hi Mary, I definitely think it will work – it may take a bit longer but I’d still start checking around 35-40 min. Please come back and lmk how it turns out :).
This cake is delicious, followed directions to a T and came out perfect. Thx for a great recipe ?