I realize this is quite the bold statement to make, but this chocolate chip sour cream coffee cake is one of the best you will ever make! I absolutely love the coffee cake you normally see—you know the one with all the brown sugary crumbles on top—but this version has a layer of cake batter, topped with chocolate chips, and sprinkled with some cinnamon sugar. Then after spreading the last bit of cake batter, it’s topped with even more chocolate chips and another sprinkling of cinnamon sugar! It is soft, fluffy, and so incredibly delicious!
a few quick tips before getting started
- You’ll need a 9″ x 9″ pan to make this chocolate chip sour cream coffee cake.
- Make sure to 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 chocolate chip sour cream coffee cake is really best served slightly cooled, but still warm. If you have leftovers, you can always heat up a square or two in the microwave for 15-30 seconds.
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!
- 2 cups All-Purpose Flour
- 1 1/2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 cup (1 stick) Unsalted Butter (room temperature)
- 1/2 cup Granulated Sugar
- 2 Large Eggs (room temperature)
- 8 oz. Sour Cream
- 1 tsp. Vanilla Extract
- 8 oz. Milk Chocolate Chips (more if you’d like!)
- 4 tsp. Cinnamon Sugar (divided, 2 tsp. for bottom layer, and 2 tsp. for the top)
- 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 (one at a time), 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 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. I cut 16 squares from this coffee cake recipe.
Recipe adapted from my late Grammy’s cookbook.
Keywords: coffee cake, sour cream coffee cake, chocolate chip sour cream coffee cake, chocolate chips, breakfast, dessert, easy recipes for breakfast
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