Sour Cream Chocolate Chip Coffee Cake

Why You’ll Love This Recipe

Sour Cream Chocolate Chip Coffee Cake is a moist, tender cake layered with chocolate chips and a cinnamon-sugar swirl. The sour cream adds richness and keeps the cake soft for days, while the chocolate and cinnamon combo makes each bite irresistibly flavorful. Perfect for breakfast, brunch, or a cozy dessert with coffee or tea.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursour creamunsalted buttersugarbrown sugareggsvanilla extractbaking powderbaking sodasaltcinnamonchocolate chips

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or a bundt pan.

In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the dry ingredients to the wet mixture alternately with sour cream, beginning and ending with the dry ingredients.

In a small bowl, mix brown sugar and cinnamon for the swirl.

Spread half of the batter in the prepared pan. Sprinkle with half of the cinnamon-sugar mixture and half the chocolate chips.

Spread the remaining batter on top, then add the rest of the cinnamon-sugar and chocolate chips.

Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for at least 15 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 12-16 servings.Preparation time: 20 minutesBaking time: 40–50 minutesCooling time: 15 minutesTotal time: 75–85 minutes

Variations

Use mini chocolate chips for more even chocolate distribution.

Add chopped walnuts or pecans for a crunchy texture.

Swap the chocolate chips for butterscotch or white chocolate for a twist.

Add a simple glaze of powdered sugar and milk on top for extra sweetness.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days.Refrigerate for up to 7 days for longer freshness.To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F (150°C) oven for 10 minutes.

FAQs

What does sour cream do in a coffee cake?

Sour cream adds moisture and richness, resulting in a tender and soft cake.

Can I use yogurt instead of sour cream?

Yes, full-fat plain Greek yogurt is a good substitute for sour cream.

Do I need a mixer to make this cake?

While a hand or stand mixer makes the process easier, you can also mix it by hand with a sturdy spoon and some effort.

Can I freeze this coffee cake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Can I make this cake in advance?

Yes, it keeps well and even tastes better the next day as the flavors settle.

Is this coffee cake overly sweet?

It has a balanced sweetness, with the cinnamon-sugar swirl and chocolate chips adding bursts of flavor.

Why is it called a “coffee cake” if there’s no coffee?

Coffee cake refers to a cake traditionally served with coffee, not one that contains coffee.

Can I bake this in a loaf pan?

Yes, but you may need to adjust the baking time depending on the size of the pan.

Can I use different spices?

Yes, nutmeg or cardamom can be added for an extra depth of flavor.

Should I flour the chocolate chips?

Tossing them in a bit of flour helps prevent them from sinking to the bottom of the cake.

Conclusion

Sour Cream Chocolate Chip Coffee Cake is a crowd-pleasing classic that’s moist, flavorful, and perfect for any occasion. With its rich crumb, sweet cinnamon swirl, and melty chocolate chips, it’s a treat everyone will love from the first bite to the last. Ideal for gatherings, holiday mornings, or a simple coffee break, this cake is one you’ll make again and again.

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