This Chocolate Chip Sour Cream Coffee Cake is one of the best you will ever make! It combines two 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!
Table of Contents
Ingredients Needed
The list of ingredients needed to make this sour cream coffee cake recipe is short. Please note the substitutions for certain ingredients.
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Unsalted Butter
- Granulated Sugar
- Eggs
- Sour Cream. Or you can use plain or vanilla greek yogurt.
- Vanilla Extract
- Milk Chocolate Chips. Or you can use semi-sweet chocolate chips.
- Cinnamon Sugar
How to Make the Recipe
This chocolate chip sour cream coffee cake recipe is easy to make from start to finish! For the full recipe, visit the chocolate chip sour cream coffee cake recipe card below.
STEP 1. Whisk the dry ingredients. This includes all-purpose flour, baking powder, and baking soda.
STEP 2. Combine the wet ingredients. Next, you’ll beat the unsalted butter until it’s smooth and creamy. Add in the granulated sugar, eggs, and vanilla extract.
STEP 3. Add the dry to the wet. When adding the dry ingredients, 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.
STEP 4. Prepare 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.
This easy coffee cake recipe is best served slightly warm. Of course, it’s also really good to heat up the next day too!
Helpful Coffee Cake Baking Tools
Helpful Tips
- I used a 9″ x 9″ pan for this recipe.
- Generously spray the pan with flour-based baking spray before adding the batter. It will help remove 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. Save whatever leftover amount you have left 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 a square or two in the microwave for 15-30 seconds.
More Breakfast Treats to Enjoy!
Chocolate Chip Sour Cream Coffee Cake
Ingredients
- 2 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 cup Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 8 oz Sour Cream, can use plain or vanilla greek yogurt as a substitute
- 8 oz Milk Chocolate Chips, divided, 4 oz for the 1st layer, 4 oz for the 2nd layer (plus any extra you might want to add)
- 4 tsp Cinnamon Sugar, divided, 2 tsp. for bottom layer, and 2 tsp. for the top
Instructions
- Adjust the oven rack to the 2nd level position (just above center) and preheat oven to 350ºF. Then generously coat a 9 inch square baking pan with a flour-based baking spray.
- In a medium-size bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.2 cup All-Purpose Flour, 1 1/2 tsp Baking Powder, 1 tsp Baking Soda
- Using your hand mixer or stand mixer fitted with a paddle attachment beat the unsalted butter on medium-high speed until creamy. Add in the granulated sugar, eggs, and vanilla extract.1/2 cup Unsalted Butter, 1/2 cup Granulated Sugar, 2 Large Eggs, 1 tsp Vanilla Extract
- Switching the mixer speed to low, alternatively add in the whisked dry ingredients 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.8 oz Sour Cream
- Using a spatula, spread half of the batter into the pan, then top with half of the chocolate chips and cinnamon sugar.8 oz Milk Chocolate Chips, 4 tsp 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. Sprinkle on the remaining cinnamon sugar and remaining chocolate chips. Feel free to add more chocolate chips if you desire!
- 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 10 minutes, then cut into squares. Enjoy!
Video
Notes
-
- I used a 9″ x 9″ pan for this recipe.
- Generously spray the pan with flour-based baking spray before adding the batter. It will help remove 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.
- Recipe adapted from my late Grammy’s cookbook.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
I loved this cake. I put in a 8” Pyrex 325 oven . I prefer a cake with the sweetness it had and I will make it again .
I’m so glad you enjoyed it Lyn, thanks!
Just came out oven.
Smells incredible. Followed directions. Had to cut into corner while still hot – Wow…Cake texture moist and not too sweet.
Will make again. Thank you
Ahh that’s awesome! Thank you so much for making this coffee cake and for the review!