This Chocolate Chip Sour Cream Coffee Cake is one of the best you will ever make! It combines 2 layers of coffee cake, chocolate chips, and cinnamon sugar sprinkled over the top. It is soft, fluffy, and incredibly delicious! Serve it slightly warm for the ultimate breakfast treat!
about the recipe
ingredients needed: all-purpose flour, baking powder, baking soda, unsalted butter, granulated sugar, eggs, sour cream, vanilla extract, milk chocolate chips (or semi-sweet chocolate chips), and cinnamon sugar.
substitutions: you can swap out the sour cream for plain or vanilla greek yogurt
make the coffee cake batter
From start to finish, this coffee cake recipe is very easy to make! Whisk your dry ingredients together first, then set them to the side. Next, you’ll beat the unsalted butter until it’s smooth and creamy. Add in the granulated sugar, eggs, and vanilla extract.
When adding the dry ingredients, you alternate between adding them with the sour cream. Repeat this until the batter is well blended.
It should be on the thicker side and sticky, but with a spatula you can easily work the batter into the 9″ x 9″ pan.
assemble and bake!
Spread half of the batter into the prepared baking pan, then sprinkle half of the chocolate chips over the top, followed by half of the cinnamon sugar. Repeat this one more time.
Place it in the oven and bake for 35 minutes at 350ºF.
As I mentioned in the beginning, this coffee cake is really best served slightly warm. Of course, it’s also really good heated up the next day too!
helpful baking tools
a few quick tips before getting started
- I used a 9″ x 9″ pan for this recipe.
- Generously spray the pan with a flour-based baking spray before adding the batter. It will help removing the coffee cake after it’s been baked.
- If you don’t have any cinnamon sugar on hand, it is VERY easy to make! The ratio is up to you, but a good one for this coffee cake recipe would be 1 part cinnamon to 3 parts sugar. Whatever leftover amount you have left, save it in a small airtight container or jar and use it for other recipes!
- This is really best served slightly warm. If you have leftovers, you can always heat up a square or two in the microwave for 15-30 seconds.
Chocolate Chip Sour Cream Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes (includes 10 minutes of cooling time)
- Total Time: 1 hour, 5 minutes
- Yield: 16 squares 1x
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Description
Served warm or cooled, this Chocolate Chip Sour Cream Coffee Cake is a winner with its light and fluffy cake topped with generous amounts of semi-sweet chocolate chips and cinnamon sugar. Make it for a new neighbor, friends, co-workers, or for a nice lazy weekend!
Ingredients
- 2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 cup (1 stick) Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 8 ounces Sour Cream (can use plain or vanilla greek yogurt as a substitute)
- 1 teaspoon Vanilla Extract
- 8 ounces Milk Chocolate Chips (more if you’d like!)
- 4 teaspoons Cinnamon Sugar (divided, 2 tsp. for bottom layer, and 2 tsp. for the top)
Instructions
- Adjust the oven rack to the 2nd level position and preheat oven to 350ºF.
- Generously coat a 9″ x 9″ square pan with a non-stick baking spray (I prefer to use Bakers Joy which is a flour-based).
- Whisk together the flour, baking powder, and baking soda. Set aside.
- Using your hand-held mixer or stand mixer with a paddle attachment on medium- to medium-high speed, beat the butter until creamy.
- Add in the sugar, eggs, and vanilla extract.
- Switching the mixer speed to low, alternatively add in the dry mixture and sour cream. Repeat until well blended. Scrape down the sides of the bowl, if necessary. The batter will be on the thicker side and sticky.
- Using a spatula, spread half of the batter into the pan, then top with the chocolate chips and cinnamon sugar.
- With the remaining batter, spread over top of the chocolate chips and cinnamon sugar layer. Don’t worry if it starts to mix in with the bottom layer or doesn’t cover the entire top.
- Place in the oven and bake for 32-35 minutes at 350ºF or until the coffee cake begins to pull away from the sides of the pan.
- Once removed, cool slightly on a wire rack in the pan for about 5-10 minutes, and then cut into squares.
Notes
Recipe adapted from my late Grammy’s cookbook.
Keywords: coffee cake, sour cream coffee cake, chocolate chip sour cream coffee cake, chocolate chips
check out these other breakfast treats from my recipe box!
- 5 Ingredient Butterscotch Bundt Rolls
- Blueberry Swirl Coffee Cake
- Pennsylvania Dutch Fasnacht Doughnuts
- Bakery Style Lemon Blueberry Streusel Muffins
- Homemade Sticky Buns from Scratch
Need more dessert recipe inspiration? Visit my recipe box or follow me over on Pinterest!
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3 Comments
Hajrah Khan
February 9, 2020 at 11:48 AMHi can I bake it in a round tin or Bundt pan if I don’t have a square 9×9?will it effect the recipe in any way?
Jennifer
February 27, 2020 at 5:41 PMI’m sorry I haven’t tried making it in either of those pans, but I would guess that baking it in a round tin (with maybe a 3″side) would work okay.
Sarah
May 22, 2020 at 1:04 PMExcellent! Cake is moist and springy. Used plain Greek yogurt instead of sour cream. Also used an 8×8 pan greased with coconut oil and baked 35 min. Will make again!!
★★★★★