Sour Cream Chocolate Chip Coffee Cake
This post may contain affiliate links. Read my full disclosure policy.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This sour cream chocolate chip cake is so good, I had to make it twice in a week. Everyone at work and also my family loved it. I made recipe as written but baked as cupcakes.
Made this and it was very easy, but choc chip is not my favorite flavor. I was wondering if it is possible to make this with cinnamon and walnut and how to incorporate a streusel topping. If the topping was placed at the bottom of the pan, would the batter absorb it or would it stay ok? Do you know?
Hi Ann, Yes, I think it would work to use cinnamon and walnuts here instead of the chocolate chips. If you want to bake this with a streusel, I’d suggest using a 9 x 13-inch baking dish instead of a bundt pan. That way, you’ll be able to have the streusel spread over the top and allow it to crisp up a bit. It would take about the same amount of time in the oven.
My family loves this and so do I! So simple, but perfect in every way. My daughter said this is her new favorite and wants it for her birthday! It reminds her of a perfectly fluffy chocolate chip cookie (of course, in cake form)! Thank you for yet another lovely recipe. ?
Made this cake yesterday with a brand new bundt pan; a first in my baking pan repertoire of many years.
It conforms to my ten and under ingredient preference and it is a lovely and not too sweet chocolate infused coffee cake.
I was thinking that mini chocolate chips would give it a lovely subtle texture.
Has it ever been tried that way?
Hi Carol- glad you liked it! Personally, I haven’t tried it with mini chocolate chips, but I’m sure it would be delicious that way as well.
Hi Jenn, this is my first time making coffee cake, the flavor is awesome! I just have a small question, does this type of cakes usually taste a bit drier and denser than cupcakes, chiffon, sponge, etc? Since mine wasn’t baked yet by the time the timer reached the time in your instruction, so I baked for another 5 mins, so the middle would be baked.
Hi Serena, sometimes coffee cake may be a bit more dense than other cakes, but it should definitely be moist. Did it turn out to be dry?
It was a bit on the dryer side. Maybe instead of 5 extra mins, I should do 2 to 3 instead?
That sounds like a good place to start. My guess is that it was slightly over-baked.
Everyone absolutely loved this. This recipe is another keeper, thank you for sharing it with us.
Fabulous cake! I made it as directed, though I divided it into two 4×8 loaf pans and baked it for 45 minutes. Rave reviews from my neighbors and the men doing renovations on my home. Thank you!
My kids declared this the “best breakfast ever”. Thanks for another family favorite!
Hi Jenn
I wa just out to try the Sour Cream chocolate Chip Coffee Cake recipe when I noticed there was no coffee in the ingredients. Is this intentional?
Kind regards
John
Hi John, Yes, coffee cake is named such because it is meant to be served with coffee. 🙂
Oh thanks. I think I detect a cultural difference across the pond!
🙂
Jen, would walnuts work here instead of chocolate morsels? If yes, how much do you recommend?
Hi Janelle, yes I think walnuts would work here. Like the morsels, you could use up to 12 ounces. I’d love to hear how it turns out with the nuts!