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!
Pin this now to find it later
Pin ItTable of Contents
Ingredients Needed
The following ingredients are needed for this sour cream chocolate chip coffee cake recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Sour Cream. You can also use plain or vanilla full-fat Greek yogurt.
- Milk Chocolate Chips. I used the Ghirardelli brand, but use what you have available. Semi-sweet chocolate chips can be used as a substitute.
- Cinnamon Sugar. You can find this in some grocery stores, but it’s also incredibly easy to make! For this coffee cake recipe, I would recommend a ratio of 1 part cinnamon to 3 parts sugar. Save any leftovers in a small airtight container.
How to Make the Recipe
Below is a quick overview of how to make this easy chocolate chip sour cream coffee cake. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Step 1. Whisk the all-purpose flour, baking powder, and baking soda together in a mixing bowl.
Step 2. Beat the unsalted butter until it’s smooth and creamy. Add in the granulated sugar, eggs, and vanilla extract.
Step 3. Alternate adding the whisked dry ingredients with the sour cream. The batter should be on the thicker side and sticky, but with a spatula, you can easily work it into the 9-inch square pan.
Step 4. Spread half of the batter into the prepared baking pan.
Step 5. Sprinkle half of the chocolate chips over the top, followed by half of the cinnamon sugar. Repeat steps 4 and 5 once more.
Step 6. Place it in the oven and bake for 30-35 minutes at 350ºF. Let the coffee cake cool slightly before slicing and serving.
Storage and Freezing
Keep this chocolate chip sour cream coffee cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days.
To freeze this coffee cake, wrap the cooled slices in plastic wrap and aluminum foil, then freeze for up to 3 months.
Helpful Tips
- I recommend using a 9-inch square 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 any leftovers in a small airtight container or jar and use it for other recipes!
- This chocolate chip sour cream coffee recipe 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.
Recipe FAQs
Yes! To freeze this coffee cake, wrap the cooled slices in plastic wrap, then wrap them in aluminum foil, and freeze for up to 3 months.
You can either coat the chocolate chips in all-purpose flour before adding them to the coffee cake batter, or use mini chocolate chips, which are lighter and less prone to sinking.
You can use plain or vanilla full-fat Greek yogurt.
More Breakfast Treats to Enjoy!
If you tried this Chocolate Chip Sour Cream Coffee Cake or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
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!
- Keep this chocolate chip sour cream coffee cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. To freeze this coffee cake, wrap the cooled slices in plastic wrap and aluminum foil, then freeze for up to 3 months.
Video
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Great cake. Not too sweet, dense, but not dry. It’s a keeper!
Delicious, moist coffee cake. Nice sweetness and the chocolate chips bring it over the top. I did double the vanilla and used 1/2 tsp kosher salt other than that, I followed the recipe exactly. Will definitely make again. Baked it for 30 minutes, perfect.
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!