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    Home » breakfast sweets

    Published: May 8, 2018 • Modified: Feb 19, 2022 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Chocolate Chip Sour Cream Coffee Cake

    Jump to Recipe Jump to Video Print Recipe
    Chocolate chip sour cream coffee cake from BeyondtheButter.com | © Beyond the Butter®
    Chocolate chip sour cream coffee cake from BeyondtheButter.com | © Beyond the Butter®
    Chocolate chip sour cream coffee cake from BeyondtheButter.com | © Beyond the Butter®

    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!

    Chocolate chip sour cream coffee cake on brown parchment paper | © Beyond the Butter®
    Chocolate chip sour cream coffee cake on brown parchment paper | © Beyond the Butter®
    Close up of chocolate chip sour cream coffee cake in 8 inch baking pan | © Beyond the Butter®

    Table of Contents

    • How to Make Chocolate Chip Sour Cream Coffee Cake
    • Helpful Coffee Cake Baking Tools
    • Quick Tips Before Starting
    • More Breakfast Treats to Enjoy!

    How to Make Chocolate Chip Sour Cream Coffee Cake

    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

    From start to finish, this chocolate chip sour cream coffee cake recipe is very easy to make!

    Whisk the dry ingredients. This includes the all-purpose flour, baking powder, and baking soda.

    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.

    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.

    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.

    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!

    Cut squares of chocolate chip sour cream coffee cake on brown parchment paper with bowl of chocolate chips | © Beyond the Butter®
    Chocolate chip sour cream coffee cake on brown parchment paper lined wire cooling rack | © Beyond the Butter®

    Helpful Coffee Cake Baking Tools

    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Pyrex Glass Measuring Cups (1 cup & 2 cup)
    Sabatier 5154549 Triple Rivet Wide Turner, Black
    GIR Ultimate Whisk 2-Piece Set
    Nordic Ware Freshly Baked Square Cake Pan, 9", Metallic
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Fox Run 4254 Kitchen Timer with Magnet 55-Minute
    Baker's Joy Cake Pan Spray
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Pyrex Glass Measuring Cups (1 cup & 2 cup)
    Sabatier 5154549 Triple Rivet Wide Turner, Black
    GIR Ultimate Whisk 2-Piece Set
    Nordic Ware Freshly Baked Square Cake Pan, 9", Metallic
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Fox Run 4254 Kitchen Timer with Magnet 55-Minute
    Baker's Joy Cake Pan Spray
    Cut squares of chocolate chip sour cream coffee cake on brown parchment paper with randomly placed chocolate chips | © Beyond the Butter®
    Chocolate chip sour cream coffee cake on brown parchment paper | © Beyond the Butter®

    Quick Tips Before Starting

    • 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.

    More Breakfast Treats to Enjoy!

    • 5 Ingredient Butterscotch Bundt Rolls
    • Blueberry Swirl Coffee Cake
    • Pennsylvania Dutch Fasnacht Doughnuts
    • Bakery Style Lemon Blueberry Streusel Muffins
    Chocolate chip sour cream coffee cake on brown parchment paper | © Beyond the Butter®

    Chocolate Chip Sour Cream Coffee Cake

    Author: Jennifer
    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!
    4 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 16 servings

    Ingredients
     

    • 2 cup All-Purpose Flour
    • 1 ½ teaspoon Baking Powder
    • 1 teaspoon Baking Soda
    • ½ cup Unsalted Butter (room temperature)
    • ½ cup Granulated Sugar
    • 2 Large Eggs (room temperature)
    • 1 teaspoon 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 teaspoon 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 ½ teaspoon Baking Powder, 1 teaspoon 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.
      ½ cup Unsalted Butter, ½ cup Granulated Sugar, 2 Large Eggs, 1 teaspoon 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 teaspoon 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

    Recipe Notes

    Recipe adapted from my late Grammy's cookbook.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
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    Reader Interactions

    Comments

    1. Hajrah Khan says

      February 09, 2020 at 11:48 am

      Hi can I bake it in a round tin or Bundt pan if I don’t have a square 9x9?will it effect the recipe in any way?

      Reply
      • Jennifer says

        February 27, 2020 at 5:41 pm

        I'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.

        Reply
    2. Sarah says

      May 22, 2020 at 1:04 pm

      5 stars
      Excellent! Cake is moist and springy. Used plain Greek yogurt instead of sour cream. Also used an 8x8 pan greased with coconut oil and baked 35 min. Will make again!!

      Reply
    3. Emily says

      April 16, 2021 at 6:39 pm

      There is no coffee in the ingredients list....

      Reply
      • Jennifer says

        April 16, 2021 at 7:11 pm

        You are correct, Emily. There is no coffee in this recipe. It just has the name coffee in it because it can be enjoyed *with* coffee. Not that I would know because I don't drink it, but a lot of people do 🙂 Have a lovely weekend!

        Reply
    4. Rachel says

      April 18, 2021 at 10:10 am

      How is the cinnamon sugar made?

      Reply
      • Jennifer says

        April 19, 2021 at 11:24 am

        Hi! It's in the recipe quick tips section above, but it's 1 part cinnamon to 3 parts granulated sugar. Put it in a bowl and mix it up with a whisk or a fork. I make extra and keep it stored with the rest of my spices.

        Reply
    5. Mel says

      December 05, 2021 at 4:07 pm

      1 star
      I'm sad to have wasted good ingredients but this just didn't taste like anything! The dough itself is so thick, it's almost impossible to spread in a layer, never mind adding another layer on top. A pinch to 1/4 teaspoon of salt is very much needed in this recipe as well. The cinnamon sugar didn't really add anything either. What a shame all around because this should have been a home run.

      Reply
      • Jennifer says

        December 06, 2021 at 9:34 am

        I'm sorry it wasn't a home run for you, Mel.

        Reply
    6. Crsunshine says

      December 10, 2021 at 1:20 pm

      4 stars
      I chose this recipe because it was much lower in sugar than other recipes I saw. The batter is thick and sticky like the recipe says which takes a bit more care to spread out but no big deal. I am eating a piece right now and I think it is delicious!

      Reply
    7. Genia says

      April 11, 2022 at 7:58 pm

      5 stars
      Made this today and can’t stop eating it! This recipe was perfect as is! My friend’s family made a similar cake and I was craving and this was better than what I remembered!

      Reply

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