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
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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’ve just made this cake, I didn’t have chocolates chips so I quartered 16 oreo cookies and it was so scrumptious, I love the cake, thanks for the recipe.
Yum! I substituted brown sugar for the white sugar and it tastes just like a chocolate chip cookie! Thanks for posting!
Jenn,
As I do more baking (second chocolate chip coffee cake I need the oven)I was wondering if you have a preference for flour for baking such as bleached vs unbleached, pre-sifted vs. not sifted? I was at the food store today and the question came to my mind. Thank you for any advice.
Hi Ilene, I use King Arthur Unbleached All-Purpose Flour for all my baking, and I never sift it. Hope that helps! 🙂
I made this yesterday after making the cinnamon walnut coffee cake last week. This was also excellent and appreciated by the younger ones we served. I combined the cinnamon and confectioners sugar in my sifter and lightly dusted the cake. It smelled delicious. Another winning recipe and you’ve turned me into a bundt cake believer.
Made this cake twice already!! My kiddos and hubby loved it.
Would this recipe work with GF flour? Thanks.
Hi Karen, I haven’t tried this with gluten-free flour, but I suspect it will work. I’d love to hear how it turns out if you make it!
This sour cream chocolate chip coffee cake is absolutely delish. I made it to take to my kids on a weekend visit and there wasn’t a piece left for me to take home. Definitely a keeper recipe. Thanks.
Absolutely delish!It reminds me of my childhood with a glass of Milk! It s simple yet so good everyone in the family love it! Best part is my daughter can help me making it!
Just made this cake. Came right out of the bundt pan. I melted butter and greased the pan really well Now itc has as a nice buttery coating on the outside. Can’t wait to eat it tonight
Followed directions carefully. Wouldn’t release from pan. The pathetic pieces taste great. Will try again in a different pan. And use shortening and flour rather than butter to grease pan.
Hi! How far ahead can I make this? I’d like to bake 2 days ahead of serving. Will it stay moist and, if so, what is the best way to store it without freezing it? I make another chocolate sour cream rum bundt cake, and have the same question about that one? Thanks!
Hi Jane, This cake keeps quite well so I think 1 to 2 days ahead of serving is fine. I’d keep it on the countertop or in the fridge in a covered cake dome (just be sure to bring to room temp before serving).