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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Made this cake, as a “thank you” gift for neighbor who plows our driveway each and every time we have a snow storm. He was so ecstatic, and full of superlatives about this special cake. It was not difficult to put together, due to the excellently written directions, and the logical sequencing of steps. I am a visual learner, so having the step-by-step photos is wonderfully appreciated. Made one for my husband also, and he critiqued it for me (I could not sample, due to gluten sensitivity). He stated that it is moist, with a wonderful crumb and palate feel, and a bakery-quality flavor. I used Ghiradelli bittersweet chips (our favorite). Since I’ve gotten rather adept at converting recipes, I made a gluten free cake using my own GF flour blend, adding xanthan gum, and replaced half of the butter with Earth Balance (did this with my husband’s cake as well). I also added 1 tsp ground cinnamon to the batter. My taste buds were very happy. Made a GF one for our daughter who lives in Boston, and shipped it off to her (using UPS, it arrived overnight!). She rated this 5 Stars, and now I have another great GF recipe, thanks to you, Jenn. Mil gracias, from all of us (including my neighbor). P.S. I’ve made several of your recipes, and I value how really well they turn out.
This is one my family grew up with except one difference. We added a cinnamon sugar mix of 3 parts sugar 1 part cinnamon and sprinkled it three times in layers over the batter. We then sprinkled it over the top so when finished the top cinnamon sugar side is facing up and the bottom of the bundt shape is on the plate. I made it today with the cinnamon sugar mix for brunch and it was just as I remembered. Also for those who asked about the mini choc chips, for me the regular size are good in this one–a nice bite of chocolate
Yet again…another winning recipe! My daughter loved it! Thanks Jenn! Keep them coming…..
Jenn,
I subbed half the sour cream with nonfat Greek yogurt. Came out excellent. Have you done that? Have tried subbing all the sour cream out for Greek yogurt to lessen saturated fat content?
Peg
I haven’t tried that, Peg – but good to know that it works!
Another family friendly recipe. My kids love those packaged cookies and snacks, I’m trying to get away from that with making more home made treats. Parents and kids really enjoyed this one. I think I will try half the sugar and half the chocolate chips next time because I think I could get away with it.
My daughter is a huge chocolate lover and chocolate chip cookies are her favorite so I thought I would try this cake. Huge hit! She has almost eaten the entire thing. I will make this again. Thanks!
This cake is delicious! Will definitely make it again.
No soggy issue with me. Dense and flavorful. I added cinnamon and cardamom, which I love in baked goods anyway. I’ll make it again for sure.
This cake did not bake well. Outer part baked but was very wet in middle even with additional baking time. Used half a bag of chocolate chips and that was more than enough. Just not at all what I expected. Dry on outside soggy on inside.
Hi Bernadette, sorry to hear you had a problem with the cake! Is there any chance you measured something incorrectly?
To me the cake seemed average, but my husband said this was quite possibly the best cake I’ve ever made. Thank you.