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Sour Cream Chocolate Chip Coffee Cake

5 stars based on 30 votes

Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this is the kind of old-fashioned, homey cake that appeals to just about everyone — and it’s super-simple. Indeed, so simple that I initially wondered if it might be too basic to share. But in the short time that I was contemplating that idea, half the cake disappeared from my countertop. Michael and the kids practically inhaled it! The cake is wonderful with a cup of coffee morning, noon, or night — and it also travels well so go ahead and pack it up for a picnic or wrap individual slices for the kids’ lunches. The recipe calls for a 10-cup Bundt pan but don’t stress if you don’t have one; you can easily bake the cake in a 12-cup Bundt pan (it’ll just be a little shorter) or a 9-inch square pan.

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To begin, whisk together the flour, baking powder, baking soda and salt, and set aside.

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In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer).

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Beat in the eggs one at a time, followed by the vanilla.

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Add 1/3 of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another 1/3 of the dry ingredients, until just combined.

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Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined.

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Gently mix in the chocolate chips.

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Scrape the batter into the prepared pan – it will come about halfway up the sides of the pan.

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Bake for 35 to 40 minutes, or until the top is golden brown.

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Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely.

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Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners’ sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. Enjoy!

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Sour Cream Chocolate Chip Coffee Cake

Servings: 12-14
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour

Ingredients

  • 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 (12 oz) bag semi-sweet chocolate chips, best quality such as Ghirardelli
  • Cinnamon and Confectioners’ sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it'll just make a shorter cake.)
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer). Beat in the eggs one at a time, followed by the vanilla. Add 1/3 of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another 1/3 of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
  4. Scrape the batter into the prepared pan – it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown. Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners’ sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil. The cake may also be frozen for up to two months.
  5. Note: If using a pan other than a Bundt, baking time may need to be increased.

Nutrition Information

Powered by Edamam

  • Per serving (14 servings)
  • Serving size: 1 slice
  • Calories: 336
  • Fat: 18 g
  • Saturated fat: 11 g
  • Carbohydrates: 44 g
  • Sugar: 28 g
  • Fiber: 2 g
  • Protein: 4 g
  • Sodium: 178 mg
  • Cholesterol: 49 mg

Reviews & Comments

  • 5 stars

    Hi Jenn, Thanks for your awesome recipe and photos! I just made these as 12 ‘cupcakes’…. (375 for 15 mins). I added some sliced almonds I had on hand to the top of the batter… soooo delicious. Thanks again! This was so easy and so good!

    - Kathy on July 22, 2017 Reply
  • 5 stars

    Delicious coffee cake. Have now made it at sea level and 7000 ft. I added 2 tbsp of flour at high altitude and it turned out perfectly both times. For dinner I served it with berries and ice cream on the side.

    - Darlene on June 22, 2017 Reply
  • 5 stars

    It was a hit! Made it for my father in law, he loved it. As easy as you said it would be and tasted great. Super moist, perfect tea time snack too!

    - Annie S. on June 19, 2017 Reply
  • 5 stars

    This sour cream chocolate chip cake is so good, I had to make it twice in a week. Everyone at work and also my family loved it. I made recipe as written but baked as cupcakes.

    - Lynn on June 10, 2017 Reply
  • 4 stars

    Made this and it was very easy, but choc chip is not my favorite flavor. I was wondering if it is possible to make this with cinnamon and walnut and how to incorporate a streusel topping. If the topping was placed at the bottom of the pan, would the batter absorb it or would it stay ok? Do you know?

    - ann bergstrom on June 8, 2017 Reply
    • Hi Ann, Yes, I think it would work to use cinnamon and walnuts here instead of the chocolate chips. If you want to bake this with a streusel, I’d suggest using a 9 x 13-inch baking dish instead of a bundt pan. That way, you’ll be able to have the streusel spread over the top and allow it to crisp up a bit. It would take about the same amount of time in the oven.

      - Jenn on June 12, 2017 Reply
  • 5 stars

    My family loves this and so do I! So simple, but perfect in every way. My daughter said this is her new favorite and wants it for her birthday! It reminds her of a perfectly fluffy chocolate chip cookie (of course, in cake form)! Thank you for yet another lovely recipe. 😀

    - Maria D. on June 6, 2017 Reply
  • 5 stars

    Made this cake yesterday with a brand new bundt pan; a first in my baking pan repertoire of many years.
    It conforms to my ten and under ingredient preference and it is a lovely and not too sweet chocolate infused coffee cake.
    I was thinking that mini chocolate chips would give it a lovely subtle texture.
    Has it ever been tried that way?

    - Carol G. on May 30, 2017 Reply
    • Hi Carol- glad you liked it! Personally, I haven’t tried it with mini chocolate chips, but I’m sure it would be delicious that way as well.

      - Jenn on May 31, 2017 Reply
  • 4 stars

    Hi Jenn, this is my first time making coffee cake, the flavor is awesome! I just have a small question, does this type of cakes usually taste a bit drier and denser than cupcakes, chiffon, sponge, etc? Since mine wasn’t baked yet by the time the timer reached the time in your instruction, so I baked for another 5 mins, so the middle would be baked.

    - Serena on May 27, 2017 Reply
    • Hi Serena, sometimes coffee cake may be a bit more dense than other cakes, but it should definitely be moist. Did it turn out to be dry?

      - Jenn on May 27, 2017 Reply
      • It was a bit on the dryer side. Maybe instead of 5 extra mins, I should do 2 to 3 instead?

        - Serena on May 28, 2017 Reply
        • That sounds like a good place to start. My guess is that it was slightly over-baked.

          - Jenn on May 28, 2017 Reply
  • 5 stars

    Everyone absolutely loved this. This recipe is another keeper, thank you for sharing it with us.

    - Scott on May 27, 2017 Reply
  • 5 stars

    Fabulous cake! I made it as directed, though I divided it into two 4×8 loaf pans and baked it for 45 minutes. Rave reviews from my neighbors and the men doing renovations on my home. Thank you!

    - Ally Taft on May 26, 2017 Reply
  • 5 stars

    My kids declared this the “best breakfast ever”. Thanks for another family favorite!

    - Amy on May 24, 2017 Reply
  • Hi Jenn
    I wa just out to try the Sour Cream chocolate Chip Coffee Cake recipe when I noticed there was no coffee in the ingredients. Is this intentional?
    Kind regards
    John

    - John Petley on May 19, 2017 Reply
    • Hi John, Yes, coffee cake is named such because it is meant to be served with coffee. :)

      - Jenn on May 20, 2017 Reply
      • Oh thanks. I think I detect a cultural difference across the pond!

        - John on May 27, 2017 Reply
        • :)

          - Jenn on May 27, 2017 Reply
  • Jen, would walnuts work here instead of chocolate morsels? If yes, how much do you recommend?

    - Janelle on May 18, 2017 Reply
    • Hi Janelle, yes I think walnuts would work here. Like the morsels, you could use up to 12 ounces. I’d love to hear how it turns out with the nuts!

      - Jenn on May 18, 2017 Reply
  • I have already made this cake twice – one for home and one to send to my stepdaughter for her birthday (I think it will ship well). Very easy to make. Your cauliflower “fried rice” is also in heavy rotation in my house – And I was originally beyond skeptical! Thank you for sharing your talent!

    - Renee on May 17, 2017 Reply
  • Yay! Our family has been making this cake for ages, I think my grandmother passed it down. My kids call it “Bubbie Cake.” We use a springform pan, pouring in half the batter, then a mix of brown sugar + cinnamon. Rest of the batter and then cover the top with more brown sugar + cinnamon. The sugar mixture totally makes the cake. Worth trying next time you make it.

    - R S on May 16, 2017 Reply
  • Hi Jenn,
    I am baking mini bundts for my daughter’s bridal shower. I’d like to get started baking a few days in advance. Do you have a preferred method of freezing cakes?
    Thanks so much!

    - jaimee mirsky on May 15, 2017 Reply
    • Hi Jaimee, I’d suggest wrapping them tightly in plastic wrap first and then covering the plastic wrap with a layer of foil. (Make sure you’ve completely cooled them before wrapping to avoid any condensation.) Enjoy the shower!

      - Jenn on May 15, 2017 Reply
  • 5 stars

    So easy and so delicious. Made it for Mother’s Day and everyone loved it. This recipe is a keeper!

    - Linda S on May 15, 2017 Reply
  • 5 stars

    We loved this! For some reason I didn’t have any chocolate chips in the house so subbed white chocolate chips–delicious! I had to bake quite a bit longer than written. This is the fifth recipe of yours I’ve made in the 10 days since I’ve discovered your site–all fabulous!!!

    - Rebecca on May 15, 2017 Reply
  • 5 stars

    Delicious and easy to make. My whole family loved it!

    - Elizabeth Grau on May 14, 2017 Reply
  • 5 stars

    Sour Cream Chocolate Chip Coffee Cake
    I made this with my Mum and my daughter on Mother’s Day. What a treat for three generations to do together! It was an easy recipe to follow and the result was deliciously fantastic. Thank you Jenn for yet another brilliant recipe! I love to cook/bake more than ever before :)

    - Jo Bowen on May 14, 2017 Reply
  • 5 stars

    Delicious!!! Quick question my bundt pan is much darker than yours – how would you adjust the time and temperature?

    - LKH on May 14, 2017 Reply
    • Hi Lisa, I’d keep the recipe the same – it may take a little less time, but not much. Hope you enjoy it!

      - Jenn on May 15, 2017 Reply
  • 5 stars

    Easy to make and delicious!

    - Megan on May 13, 2017 Reply
  • 5 stars

    Everyone loved it! Swapped out butter for coconut oil, turned out perfect!

    - Linda on May 13, 2017 Reply
    • 5 stars

      Thanks for the swap idea. Also did this and used non-dairy yogurt. This was a quick delicious cake. Served with strawberries for Mother’s Day.

      - Ty on May 16, 2017 Reply
  • 5 stars

    Just made the chocolate chip coffee cake and it is wonderful. I’ll add this to my list of easy and delicious family desserts. Love your well tested recipes! Laura

    - Laura on May 13, 2017 Reply
  • 4 stars

    Made this the other day and the family liked it. It was very easy to put together and surprisingly I had all the ingredients on hand. It was fun to breakout the bundt.

    - Jane C. on May 12, 2017 Reply
  • Easy to bake and easy to eat. Used chopped chocolate instead of chips. My very first bundt pan, a zillion years ago, was a 10 cup, so I had a nice high cake. Thanks Jenn

    - Carol Winkelman on May 12, 2017 Reply
  • 5 stars

    Hi Jenn, Thanks for this simple and delicious recipe! I made this yesterday and decided to bake them in a cupcake pan (12 cupcakes), so I could easily freeze leftovers. Because I filled the cups so full they spread a little on top, but no problem — still delicious. Thanks again!

    - Kathy on May 12, 2017 Reply
  • 5 stars

    Just tried this cake and it turned out to be amazing!!! Thanks so much for sharing this recipe!! I had to substitute the sour cream for soy yogurt since I am allergic to milk and did not have any soy sour cream at hand. My kids loved it too!! This will be on my rotation list for tea time treats :)

    - Stephanie Sammut on May 12, 2017 Reply
  • 5 stars

    Dear Ms. Segal,
    I have been a follower of your site for several years. It is a pleasure to receive your recipes every week. Everything, sweet or savory, recipes I have tried has been simple and delicious. I’m a semi professional baker and all your baking recipes are right on target as far as ingredients and measurements. It is homey and not too sweet. Keep the good work and again, thank you so much.

    - Laurent-Paul Durell on May 11, 2017 Reply
  • 5 stars

    I just made the Sour Cream chocolate Chip cake and it is DELICIOUS!!! I followed the recipe exactly and is was very easy to make and turned out wonderfully. Thank you for this and all of your other delicious recipes.

    - Linda G on May 11, 2017 Reply
  • Should the butter be softened or melted?

    - Amu on May 11, 2017 Reply
    • Hi Amu, The butter should be softened. Thanks for catching that!

      - Jenn on May 11, 2017 Reply
  • Hi Jenn, your recipes are great and I’m certain this one is too! I would like to
    make this cake in a 9 X 13 pan and am
    thinking about making 1 1/2 times the
    recipe. Do you think this would work and,
    if so, how long would it bake? Thanks
    for your help!

    - Mary G. on May 11, 2017 Reply
    • Hi Mary, I definitely think it will work – it may take a bit longer but I’d still start checking around 35-40 min. Please come back and lmk how it turns out :).

      - Jenn on May 11, 2017 Reply
  • 5 stars

    This cake is delicious, followed directions to a T and came out perfect. Thx for a great recipe 😊

    - Cindy Zdrill on May 11, 2017 Reply
  • 5 stars

    This cake is delicious. Very easy to make and well worth the time.

    - Jeanne Lanzilla on May 11, 2017 Reply
  • Could I use a yellow cake mix new to baking and have not stocked the pantry.

    - Chloe on May 11, 2017 Reply
    • Sorry, Chloe – cake mix won’t work in place of flour but I’m sure you could find a recipe online for doctoring up a cake mix w/ sour cream and chocolate chips :).

      - Jenn on May 11, 2017 Reply
  • This cake is luscious! It’s very moist and not too sweet. I love making cakes in a bundt pan as they always look elegant. Thanks for yet another wonderful recipe!

    - Lori T. on May 11, 2017 Reply
  • 5 stars

    Awesome, I have been making this for years but spread some cinnamon with sugar in between as a layer and some on top. Freezes great in Loaf pans for gifts.

    - Sally Horn on May 11, 2017 Reply
  • Can I make this in a regular loaf pan?
    Thanks!

    - Ellyssa Chinnaswamy on May 11, 2017 Reply
    • Hi Ellyssa, Yes– I think you’d need either two 8 x 4-inch or one 9 x 5-inch loaf pan. The baking time should be about the same. Enjoy!

      - Jenn on May 12, 2017 Reply
  • 5 stars

    Your recipe for Sour Cream Chocolate Chip Coffee Cake arrived in my email yesterday, just as I was looking for something sweet to serve on Saturday for a Mother’s Day get-together! I made it last night to “try it out”!
    The recipe called for one, 12-ounce bag of chocolate chips. I used 9 ounces, or about three-quarters of the bag. This change was just to meet my own personal taste for desserts that are less sweet! Other than that, I followed the recipe exactly.
    I shared the cake with my neighbors…and there’s not even a crumb left! LOL…I should add that this makes a good-size cake, and there was only five of us!! That cake was delicious, and it disappeared like magic.
    Thanks for another terrific recipe!

    - Cyndi on May 11, 2017 Reply
  • 5 stars

    Your recipe for Sour Cream Chocolate Chip Coffee Cake arrived in my email yesterday, just as I was looking for something sweet to serve on Saturday for a Mother’s Day get-together! I made it last night to “try it out”!
    The recipe called for one, 12-ounce bag of chocolate chips. I used 9 ounces, or about three-quarters of the bag. This change was just to meet my own personal taste for desserts that are less sweet! Other than that, I followed the recipe exactly.
    I shared the cake with my neighbors…and there’s not even a crumb left! LOL…I should add that this makes a good-size cake, and there was only five of us!! That cake was delicious, and it disappeared like magic.
    Thanks for another terrific recipe!

    - Cyndi Hilton-Geary on May 11, 2017 Reply
  • I can’t see why this wouldn’t work in a springform pan, as I don’t have a bundt pan. Do you agree.

    Also, I am thinking of trying it with gluten free flour. I think it should be okay. Thoughts on this?

    - Kate on May 11, 2017 Reply
    • Hi Kate, I think a springform pan and gluten-free flour will both work here. Please lmk how it turns out!

      - Jenn on May 11, 2017 Reply
  • This looks wonderful! Would it be possible to bake this in a muffin tin? How long do you think the baking time would be in that case? Thank you!

    - Sarah on May 11, 2017 Reply
    • Sure, Sarah – I’d start checking around 20 min.

      - Jenn on May 11, 2017 Reply
  • Hello, is your sour cream 14% fat or?

    - Chantal J on May 11, 2017 Reply
    • Hi Chantal, I use full fat sour cream, which has 18-20% fat but I think you could probably get away with low fat sour cream here.

      - Jenn on May 11, 2017 Reply

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