Sour Cream Chocolate Chip Coffee Cake

Tested & Perfected Recipes

Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this coffee cake is loved by all.

sour cream chocolate chip coffee cake

Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this is the kind of old-fashioned coffee cake that appeals to just about everyone — and it’s super-simple. So simple, in fact, that I initially wondered if it might be too basic a recipe 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. 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.

What you’ll need to make Chocolate Chip Coffee Cake
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How to make Chocolate chip Coffee cake

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

Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this coffee cake is loved by all.

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.
  6. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • How long would it bake if I used a loaf pan?

    • — Kimberly on August 2, 2020
    • Reply
    • Hi Kimberly, you’ll need either two 8 x 4-inch pans or one 9 x 5-inch loaf pan. The bake time should be about the same. Enjoy!

      • — Jenn on August 3, 2020
      • Reply
  • Hi,

    I’ve made this recipe before for my boyfriend and his family; they loved it! I’m planning on making it for a 4th of July party and I was wondering if I would be able to use a 9×13 pan? I will most likely double the recipe since it’s a huge hit! Thank you!

    • — Katy on July 1, 2020
    • Reply
    • Sure, Katy – that should work.

      • — Jenn on July 3, 2020
      • Reply
  • You say a stick of butter, but how many grams exactly is this? Thanks Jen

    • — Iram on June 30, 2020
    • Reply
    • Hi Iram, it’s the equivalent of 110 grams. And this recipe has conversions to metric/weight. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

      • — Jenn on June 30, 2020
      • Reply
  • Hi
    I am planning to make this cake tomorrow and checked the ingredients twice – but I can’t find any specs on coffee type or weight to be used – can you pl explain? Thanks in advance
    Devaki

    • — Devaki on June 23, 2020
    • Reply
    • Hi Devaki, Sorry for any confusion. Coffee cake doesn’t actually contain any coffee; it’s just called that as it would be nice served with a cup of coffee. Hope that clarifies! 🙂

      • — Jenn on June 23, 2020
      • Reply
  • Hi Jen, I’m sorry but I did my best. I did twice and both are fails. I’m hopeless. I did exactly what you said in the recipe, but unfortunately it didn’t work out for me. I wonder what I did wrong with it.

    • — Dwi arif on June 22, 2020
    • Reply
    • I’m so sorry you had a problem with this (twice)! When you say it was a fail, what was the problem with the cake? Maybe with a little more info, I can help you troubleshoot.

      • — Jenn on June 23, 2020
      • Reply
  • I made this cake and it came out perfect. Not too sweet and so moist. I used mini chocolate chips. I plan on making it again. It’s a lovely cake to make just because I feel like baking. Thank you!

    • — Kathy on June 17, 2020
    • Reply
  • Hi, how do you think it might turn out to add fresh raspberries to the recipe, while perhaps also reducing the number of chocolate chips somewhat ?

    • — Todd on June 12, 2020
    • Reply
    • Hi Todd, If that’s a flavor combination you enjoy, I think it will work. I’d go easy on the berries though, as they will make the cake tart.

      • — Jenn on June 12, 2020
      • Reply
  • Hi Jenn,
    I love your recipes. Always a success. I would like to bake this cake, but with dried fruits instead of chocolate chips. Would this work?
    Thanks

    • — Berna Habib on May 8, 2020
    • Reply
    • Hi Berna, So glad you like the recipes! I’ve never tried it, but I suspect this will work with dried fruits. Please LMK how it turns out if you try it!

      • — Jenn on May 8, 2020
      • Reply
      • Wonderful! With dried raisins and apricots, turned out great, as always. Many thanks for all these nice recipes.

        • — Berna on May 11, 2020
        • Reply
        • So glad it turned out nicely — thanks for reporting back!

          • — Jenn on May 11, 2020
          • Reply
          • Thanks Jenn! Tried the cinnamon walnut cake and it turned out delicious – I’ll be making the choco chips one today!

            • — Devaki on July 4, 2020
          • 👍

            • — Jenn on July 5, 2020
  • Could I make this in a loaf pan since I don’t have a bundt pan? Or an 8×8 pan? What adjustments should I make to temperature and time? Thanks!

    • — T on May 5, 2020
    • Reply
    • Hi T, Yes– I think you’d need either two 8 x 4-inch pans or one 9 x 5-inch loaf pan. The bake time should be about the same. Enjoy!

      • — Jenn on May 5, 2020
      • Reply
  • This sour cream chocolate chip coffee cake recipe is really, really good. I have already made it 3 times and always comes out perfect.
    I am learning to bake with your fabulous recipes. Thanks Jen!

    • — Megan M. on April 16, 2020
    • Reply
  • Hi, I made this at my lunch break today and it turned out great. Wish I could send you a picture to show you how it looks.
    Will definitely be making this again. Very easy to follow and I love the step by step look … thank you…

    • — Athena Lee on April 14, 2020
    • Reply
    • So glad you enjoyed this! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef! 🙂

      • — Jenn on April 15, 2020
      • Reply
  • Hi Jenn,

    I don’t have a Bundt pan here at my vacation home. Can I use an 8 or 9 in round? Thanks!

    • — Camille on April 9, 2020
    • Reply
    • Hi Camille, I don’t think all of the batter will fit into an 8 or 9-inch round pan, but you could fill it up about halfway with batter and put make muffins with the remaining batter. If you have muffin tins where you are, you may want to check out this recipe — it’s very similar.

      • — Jenn on April 10, 2020
      • Reply
  • I tried this recipe for the first time yesterday and was surprised that it tasted fairly dense, more like a pound cake than a flaky coffee cake. I used fresh baking powder and baking soda, a 10” silicone tube pan and a stand mixer, but the batter barely rose higher than when it was first put in the pan. Should I have mixed the ingredients longer than just until they were incorporated into the batter?

    • — Phyllis on April 2, 2020
    • Reply
    • Hi Phyllis, This cake is actually a bit dense, so I suspect you didn’t do anything wrong. Sorry if it didn’t completely hit the mark for you!

      • — Jenn on April 2, 2020
      • Reply
    • I made this tonight. However I can’t figure what I did wrong. The outside of the cake looks beautiful, but the middle of the cake is still raw and it’s been baking for nearly 50 minutes. I tested the oven temperature and there’s not a problem with that.any suggestions?

      • — David on June 24, 2020
      • Reply
      • Hi David, Sorry you had a problem with this! Did you make any adjustments to the recipe or is there any chance you made a measuring error?

        • — Jenn on June 25, 2020
        • Reply
  • Hi Jenn,

    I’ve made this before and it turned out excellent. Would like to redo today but all I have on hand is a touch of sour cream plus some 2% vanilla yogurt. Would that by any chance work?

    Thanks !

    • — Malak on March 28, 2020
    • Reply
    • Hi Malak, I think it should work, but I’d cut the sugar back just a touch as the vanilla yogurt will add a bit of additional sweetness. Please LMK how it turns out!

      • — Jenn on March 30, 2020
      • Reply
  • Can I replace the sour cream with greek yogurt?

    • — Sharon on March 24, 2020
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on March 25, 2020
      • Reply
    • Dear Jenn, instead of chocolate chips can I use Dove bar? Do I have to melt it first with milk or just cut it in very small pieces?

      • — Vassiliki Georgiadou on March 31, 2020
      • Reply
      • Hi Vassiliki, I think you could get away with chopping the bar into chocolate chip-sized pieces. No need to melt them.

        • — Jenn on March 31, 2020
        • Reply
  • My bundt pan is very old and beat up. is there a nonstick coating that would work best for this cake and can I use self-rising flour in place of AP?

    • — Gina on March 24, 2020
    • Reply
    • Hi Gina, Cooking spray with flour like the kind by Baker’s Joy works well but if your bundt pan is really beaten up the non-stick coating may not be at its best and the cake may stick regardless of what you use. If you want to purchase a new bundt pan, I really like this one. And for the best, most predictable results, I always think it’s a good idea to use the type of flour called for in the recipe because that’s how the recipe was developed and tested, so I’d stick with all purpose. Hope that helps! 🙂

      • — Jenn on March 25, 2020
      • Reply
  • This one didn’t work for me, all of the chocolate chips sank to the bottom and when I turned it out it fell apart – what did I do wrong?!

    • — Ainsley on February 19, 2020
    • Reply
    • Oh no, I’m so sorry you had trouble with this, Ainsley! I’m happy to help troubleshoot — did you by chance make any substitutions?

      • — Jenn on February 20, 2020
      • Reply
      • I used regular milk chocolate chips as I couldn’t find the ones you use (maybe not available in the UK), perhaps they melted too easily?

        • — Ainsley Spencer on February 27, 2020
        • Reply
        • That’s a bit of a head scratcher as milk chocolate shouldn’t make a difference. Not surprised though that because the chocolate chips sunk to the bottom that they stuck to the pan and contributed to the cake falling apart. If you try this again, maybe try it with mini chocolate chips instead – that should keep them from sinking.

          • — Jenn on February 28, 2020
          • Reply
  • I made this today for the second time and gave it as a gift. I heard back from one of the recipients that it was delicious. I’ve also made the sour cream coffee cake which was a success. I was wondering if the chocolate chip coffee cake cake could be adapted to mini loaf pans. I have made the chai banana cake dividing it into three mini loaves, ( 3” by 5” pans) which I enjoy giving as gifts. Can most of your batter type cakes be adapted to mini loaves with decreasing the baking time. At this time of the year, I enjoy making assortments of smaller sized cakes. Happy holidays to you!

    • — Ilene on December 16, 2019
    • Reply
    • Glad your recipients have liked this! I do think you could bake this in smaller loaf pans successfully. Happy holidays! 🙂

      • — Jenn on December 18, 2019
      • Reply
  • Hi Jenn,

    How much cinnamon and sugar do you dust the top with? Rough estimate on the cinnamon would be great. Not as worried about the sugar. Thank you!

    HD

    • — HD on November 11, 2019
    • Reply
    • Hi HD, I’ve never measured it as I just sprinkle it but if I had to guess, I’d say it would be about 1/4 tsp. Hope you enjoy the cake if you make it!

      • — Jenn on November 12, 2019
      • Reply
      • I love love this recipe and everyone who eats it LOVES LOVES this coffee cake! I’ve made this more than 5 times and this is my favourite coffee cake recipe. Oh my, I’ve been adding way more than 1/4 tsp of cinnamom and icing sugar, I think I’ve been adding 1 tsp of each, should I cut down to 1/4 tsp each or is it 1/4 tsp for both. Thanks again so much for sharing this amazing recipe!

        • — Trish on January 13, 2020
        • Reply
        • Glad you like this cake, Trish! And no worries about adding more cinnamon and sugar – – if you like the way it tastes and get good reviews, I wouldn’t make any changes! 🙂

          • — Jenn on January 14, 2020
          • Reply
  • Love your recipes! Especially the Rum cake which is now my signature cake. For this cake, should the sour cream be room temperature?

    • — Caroline on November 8, 2019
    • Reply
    • Glad you like the recipes! 🙂 No, it’s not necessary for the sour cream to be at room temp. Hope you enjoy the cake!

      • — Jenn on November 8, 2019
      • Reply
      • Thanks for the answer! I have made this cake twice so far and received raves both times. I did cut back on the chocolate chips the 2nd time and I found I liked it better. Still, it’s an excellent recipe and I will be making it again and again!

        • — Caroline on November 11, 2019
        • Reply
  • I made this after the Cinnamon Swirl coffee cake which was fabulous. However next time I make this cake I think I’ll half the chocolate chips. Still delicious though.

    Also, Jenn I coat my cake pans with a recipe of “Magic Cake Pan Release” that I found on the internet and my cakes come out of the pans intact and easily. I make a batch of it and keep it in the refrigerator: the ingredients- 1/2 cup all-purpose flour (or GF flour); 1/2 shortening and 1/2 vegetable oil. Whisk ingredients thoroughly until combined. Store in airtight container Coat any baking pan with a thin layer. Easy, Peasy and better than spray.

    • — oneill on October 27, 2019
    • Reply
    • Glad you liked it (and thanks for sharing your recipe for the pan release coating)!

      • — Jenn on October 28, 2019
      • Reply
  • I’ve made this several times; it’s both easy and delicious! I reduce the sugar to 3/4 cup because I find it too sweet otherwise. If I make it for our family, I cut it into thirds and freeze two of the thirds for later, and it defrosts beautifully in the fridge!

    • — Ann on September 21, 2019
    • Reply
  • Very good cake. Might half the chocolate chips next time.

    • — Gina O Connor on September 21, 2019
    • Reply
  • Jenn,
    Thanks for your quick answer to my review. I just remade this cake because I had all the ingredients on hand but mostly because I’m stubborn and don’t accept failure well. I really slathered the pan with a cake release recipe I found on line (shortening, flour and oil). That seemed to do the trick and the cake came out beautifully. I already know it tastes delicious because I’ve been snacking on my previous attempt. Thanks for another great recipe!

    • — Pam on September 17, 2019
    • Reply
    • LoL — glad you stuck with it and had better luck the second time around!

      • — Jenn on September 17, 2019
      • Reply
  • Jenn,
    I lOVE all of your recipes. You are my go to source when I need to make something delicious.
    Unfortunately I had my first fail with one of your recipes with this cake. I needed something to bring to a Shiva and this looked perfect. The cake would not release from the pan despite that it was liberally greased ahead of time. The mess is delicious though!

    • — Pam on September 17, 2019
    • Reply
    • So sorry to hear that this stuck! Is your bundt pan several years old? If so, the non-stick quality may not be at its best so it could be time for a new one. I really like this one by Nordic Ware.

      • — Jenn on September 17, 2019
      • Reply
  • This cake is delicious! Can you freeze it?

    • — Monica Biegel on September 15, 2019
    • Reply
    • Glad you like it and yes, it freezes nicely! 🙂

      • — Jenn on September 15, 2019
      • Reply
  • Could I replace the chocolate chips with fresh fruit or a nut/seed combo?

    • — Lindsey Souliotis on August 8, 2019
    • Reply
    • Sure, Lindsey. I’d love to know how it turns out!

      • — Jenn on August 8, 2019
      • Reply
  • Moist and so delicious, plus it’s super easy to make. What more could you ask for? Would recommend the butter be soft and that the eggs and sour cream be at room temperature.

    • — L on June 20, 2019
    • Reply
  • I have made this cake twice. The first time I didn’t measure my chocolate chips and used a cake enhancer from King Author Flour and I didn’t like the cake at all. So, I made again following the recipe exactly and it was so good and moist. My husband isn’t a big chocolate fan and he even liked it.

    • — Donna Brady on April 12, 2019
    • Reply
  • Made your Sour cream cinnamon swirl coffee cake. It was a big hit. I would like to make the sour cream chocolate chip, but need to know how to bake it in a loaf pan. Can you tell me what adjustments I would have to make? Thank you. AF

    • — Bella on March 23, 2019
    • Reply
    • Hi Bella, 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 March 25, 2019
      • Reply
  • A perfect dessert that is easy to make and transport. It’s also a great addition when hosting brunch or afternoon tea. I typically make this after making your NY cheesecake recipe, bc I have sour cream to use up:)

    • — KJ on March 10, 2019
    • Reply
  • An absolutely yummy, moist and tasty cake. Finally found my favourite chopped chip cake. I didn’t have a bundt tin so I put a small ramekin dish in the middle, worked really well. Thank you 😊

    • — Elaine Hobbs on February 17, 2019
    • Reply
  • I’ve just made this cake, I didn’t have chocolates chips so I quartered 16 oreo cookies and it was so scrumptious, I love the cake, thanks for the recipe.

    • — amneris on February 8, 2019
    • Reply
  • Yum! I substituted brown sugar for the white sugar and it tastes just like a chocolate chip cookie! Thanks for posting!

    • — Jessica Jones on December 31, 2018
    • Reply
  • Jenn,
    As I do more baking (second chocolate chip coffee cake I need the oven)I was wondering if you have a preference for flour for baking such as bleached vs unbleached, pre-sifted vs. not sifted? I was at the food store today and the question came to my mind. Thank you for any advice.

    • — Ilene White on December 21, 2018
    • Reply
    • Hi Ilene, I use King Arthur Unbleached All-Purpose Flour for all my baking, and I never sift it. Hope that helps! 🙂

      • — Jenn on December 22, 2018
      • Reply
  • I made this yesterday after making the cinnamon walnut coffee cake last week. This was also excellent and appreciated by the younger ones we served. I combined the cinnamon and confectioners sugar in my sifter and lightly dusted the cake. It smelled delicious. Another winning recipe and you’ve turned me into a bundt cake believer.

    • — Ilene White on December 20, 2018
    • Reply
  • Made this cake twice already!! My kiddos and hubby loved it.

    • — Diana on December 19, 2018
    • Reply
  • Would this recipe work with GF flour? Thanks.

    • — Karen Oshry on November 1, 2018
    • Reply
    • Hi Karen, I haven’t tried this with gluten-free flour, but I suspect it will work. I’d love to hear how it turns out if you make it!

      • — Jenn on November 2, 2018
      • Reply
  • This sour cream chocolate chip coffee cake is absolutely delish. I made it to take to my kids on a weekend visit and there wasn’t a piece left for me to take home. Definitely a keeper recipe. Thanks.

    • — Diane on October 5, 2018
    • Reply
  • Absolutely delish!It reminds me of my childhood with a glass of Milk! It s simple yet so good everyone in the family love it! Best part is my daughter can help me making it!

    • — Tpep on October 4, 2018
    • Reply
  • Just made this cake. Came right out of the bundt pan. I melted butter and greased the pan really well Now itc has as a nice buttery coating on the outside. Can’t wait to eat it tonight

    • Followed directions carefully. Wouldn’t release from pan. The pathetic pieces taste great. Will try again in a different pan. And use shortening and flour rather than butter to grease pan.

      • — Jan on May 24, 2019
      • Reply
  • Hi! How far ahead can I make this? I’d like to bake 2 days ahead of serving. Will it stay moist and, if so, what is the best way to store it without freezing it? I make another chocolate sour cream rum bundt cake, and have the same question about that one? Thanks!

    • Hi Jane, This cake keeps quite well so I think 1 to 2 days ahead of serving is fine. I’d keep it on the countertop or in the fridge in a covered cake dome (just be sure to bring to room temp before serving).

  • Great recipe! Super fast and easy with minimal clean up. Better on the second day!

  • Made this today and it’s a hit with the family. I used a Lodge cast iron fluted cake pan, and had to cook it about 45 minutes or so. Turned out exactly like the picture. It’s not as moist as your recipe for lemon Buttermilk pound cake,but still very good. Will make it again.

  • I made it today and it is delicious. I reduced the sugar to 3/4 cup, used 3/4 of the bag of chocolate chips and also added almost the entire cup of chopped walnuts. I think next time I’ll reduce further the amount of chocolate chips. I baked it for almost 55 min before it got a nice color

  • This cake is absolutely fabulous! I made it for an office birthday celebration and everyone loved it! I did choose to reduce the sugar a little, but this is a very versatile recipe, as others have said, you can make some slight changes like that and it works just great! I am a long time baker and I have many of the same books that you reference from time to time. Thank you for all your recipes Jenn. You are truly a talented Chef all around and I look forward to getting your book soon. I got the notice from Amazon yesterday that it shipped! 🙂
    P.S. Hope you stop in the San Francisco Bay Area some time, would love to come to one of your book signings.

    • So happy you enjoyed it, Gia! Hope you love the book, too! ❤️

  • I just made the cake and let it cool 10 minutes in pan on rack. Turned pan over to invert onto rack and about 1/3 of the cake stuck in the pan. I sprayed it very well with non-stick cooking spray. Although I cooked it for 40 mts., the inside of the cook almost looks like it needed to cook longer. I’m wondering if I should have used the flour/non-stick spray I normally use instead of just the non-stick spray? Any suggestions on what may have gone wrong?

    • Hi Glinda, Sorry to hear you had a problem with this sticking! I do think the non-stick spray with flour works well, so I’d suggest trying that next time. Also, if your bundt pan is old, the non-stick coating may be starting to wear off. Regarding it looking a bit underdone – could your oven temp be “off?”

  • drizzled choc bittersweet chocolate ganache on top. This recipe is definitely a winner in my home. Its cery easybto make and most of the ingredients I already had on hand. AWESOME RECIPE!!

  • Hi Jenn, first I want to say thanks so much for share your recipes. I am trying to make every recipe I love and I’m enjoying it. I CAN say I am your fan. 😀 I’ve been making 2 times sour cream cake, can I add to this recipe 1 more cup of flour I want it to be bigger. If yes, what about other ingredients and will the baking time be the same? Thanks again 😘🌷

    • Hi Fanny, Thanks for your nice words and so glad you’re enjoying the recipes! While you could certainly try tweaking this, I’m not confident that these changes would be successful. For the best results, I’d suggest sticking to the recipe as written.

  • Delicious! This is a dense, moist cake. The first time I made it as described except I sprinkled in a little cinnamon. The second time I made it, I halved the sugar and made it with dark chocolate chips to make it less sweet. My husband loves it, and I like to cut it into fourths, wrap it in plastic wrap, and put it in a Ziploc in the freezer so we always have some on hand for a quick little dessert.

  • Just as you described, this recipe is simple yet such a crowd pleaser – I made it for my family and it was gone by days end! I used mini chips and a special bundt pan with lots of ridges from William’s Sonoma and it was extra elegant. I often modify recipes to make them lighter (i.e. less butter and sugar, replace some fat with apple sauce, etc.) but this time I left great enough alone and am glad I did. I did however use light sour cream and it tasted remarkable all the same. This cake will be my new go to for parties, family get togethers, and rainy days. Thank you for sharing!

  • Absolutely delicious so moist. With the chocolate chips I added white chocolate chips and heath chips. Came out caramelized super flavor. My neighbor loved it so did my husband. Easy to do recipe. Every step easy to understand and great pictures attached to steps. I have NEVER been disappointed with any of your recipes. Can’t wait for the book.

  • Made this cake, as a “thank you” gift for neighbor who plows our driveway each and every time we have a snow storm. He was so ecstatic, and full of superlatives about this special cake. It was not difficult to put together, due to the excellently written directions, and the logical sequencing of steps. I am a visual learner, so having the step-by-step photos is wonderfully appreciated. Made one for my husband also, and he critiqued it for me (I could not sample, due to gluten sensitivity). He stated that it is moist, with a wonderful crumb and palate feel, and a bakery-quality flavor. I used Ghiradelli bittersweet chips (our favorite). Since I’ve gotten rather adept at converting recipes, I made a gluten free cake using my own GF flour blend, adding xanthan gum, and replaced half of the butter with Earth Balance (did this with my husband’s cake as well). I also added 1 tsp ground cinnamon to the batter. My taste buds were very happy. Made a GF one for our daughter who lives in Boston, and shipped it off to her (using UPS, it arrived overnight!). She rated this 5 Stars, and now I have another great GF recipe, thanks to you, Jenn. Mil gracias, from all of us (including my neighbor). P.S. I’ve made several of your recipes, and I value how really well they turn out.

  • This is one my family grew up with except one difference. We added a cinnamon sugar mix of 3 parts sugar 1 part cinnamon and sprinkled it three times in layers over the batter. We then sprinkled it over the top so when finished the top cinnamon sugar side is facing up and the bottom of the bundt shape is on the plate. I made it today with the cinnamon sugar mix for brunch and it was just as I remembered. Also for those who asked about the mini choc chips, for me the regular size are good in this one–a nice bite of chocolate

  • Yet again…another winning recipe! My daughter loved it! Thanks Jenn! Keep them coming…..

    • — Cathy Chateauvert
    • Reply
  • Jenn,
    I subbed half the sour cream with nonfat Greek yogurt. Came out excellent. Have you done that? Have tried subbing all the sour cream out for Greek yogurt to lessen saturated fat content?
    Peg

    • I haven’t tried that, Peg – but good to know that it works!

  • Another family friendly recipe. My kids love those packaged cookies and snacks, I’m trying to get away from that with making more home made treats. Parents and kids really enjoyed this one. I think I will try half the sugar and half the chocolate chips next time because I think I could get away with it.

  • My daughter is a huge chocolate lover and chocolate chip cookies are her favorite so I thought I would try this cake. Huge hit! She has almost eaten the entire thing. I will make this again. Thanks!

    • — Cathy Chateauvert
    • Reply
  • This cake is delicious! Will definitely make it again.

  • No soggy issue with me. Dense and flavorful. I added cinnamon and cardamom, which I love in baked goods anyway. I’ll make it again for sure.

  • This cake did not bake well. Outer part baked but was very wet in middle even with additional baking time. Used half a bag of chocolate chips and that was more than enough. Just not at all what I expected. Dry on outside soggy on inside.

    • — Bernadette Walsh
    • Reply
    • Hi Bernadette, sorry to hear you had a problem with the cake! Is there any chance you measured something incorrectly?

  • To me the cake seemed average, but my husband said this was quite possibly the best cake I’ve ever made. Thank you.

  • I don’t own a stand mixer? Can I make this recipe using a hand held mixer and a bowl?

    • Sure, Wendelah – that’ll work fine. Enjoy!

  • Excellent cake & very easy to make
    I cut the sugar in 1/2 since I want to give my toddler some and you would never know its still is 2 thumbs up ! Will definitely be making again

    • I left off my stars

  • The flavor of this cake is exceptional! Like the rich, classic yellow cake I remember from childhood updgraded with chocolate chips! As mentioned by another reviewer, I will probably add an additional 5 minutes to the bake time, as the top of the cake wasn’t quite set after unmolding. It still tasted AMAZING once it cooled, especially with some chopped pecans and coconut on top to “repair” the holes 😉 I will most definitely attempt this cake again!

  • I made this this evening and its delish. I think I needed about 5 more minutes (I baked it for 40 minutes in a 10 cup bundt) since the bottom (originally the top) seemed soft and slightly wet. Not sure if this was my oven or something else. Maybe tomorrow after it sits some more it will firm up. Very easy to make and definitely making it again.

  • My family loved this coffee cake. I reduced the amount of chocolate chips that second time I made it.

  • I made this Sour Cream Chocolate Chip Coffee Cake but I used white chocolate chips because that’s what I had and OMG it is good. I’ll definitely make it again with milk chocolate but trust me the white chocolate chips work too. Delicious. A well written recipe that’s easy to follow with spectacular results. Gotta go now and eat more…yum.

  • How long would you back this if you put it into mini bundt cake molds of twelve molds.

    • Hi Jo, It’s a little hard to say but I’d start checking around 15-20 minutes.

  • 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!

  • 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.

  • 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!

  • 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.

  • 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?

    • 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.

  • 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. ?

  • 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?

    • 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.

  • 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.

    • 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?

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

        • That sounds like a good place to start. My guess is that it was slightly over-baked.

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

  • 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!

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

  • 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

    • Hi John, Yes, coffee cake is named such because it is meant to be served with coffee. 🙂

      • Oh thanks. I think I detect a cultural difference across the pond!

  • Jen, would walnuts work here instead of chocolate morsels? If yes, how much do you recommend?

    • 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!

  • 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!

  • 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.

  • 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!

    • 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!

      • Hi Jaimee/ Jenn,
        If baking in mini bundt pans, how long approx would you bake them for? And would the oven temperature remain the same? Thanks!

        • — NJ on May 17, 2019
        • Reply
        • Hi NJ, I’m not 100 percent sure how long they’d take, but I’d start checking them at about 15 to 20 minutes. Please LMK how they turn out if you try them!

          • — Jenn on May 18, 2019
          • Reply
  • So easy and so delicious. Made it for Mother’s Day and everyone loved it. This recipe is a keeper!

  • 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!!!

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

    • — Elizabeth Grau
    • Reply
  • 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 🙂

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

    • Hi Lisa, I’d keep the recipe the same – it may take a little less time, but not much. Hope you enjoy it!

  • Easy to make and delicious!

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

    • 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.

  • 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

  • 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.

  • 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
    • Reply
  • 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!

  • 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
    • Reply
  • 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
    • Reply
  • 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.

  • Should the butter be softened or melted?

    • Hi Amu, The butter should be softened. Thanks for catching that!

  • 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!

    • 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 :).

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

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

    • — Jeanne Lanzilla
    • Reply
  • Could I use a yellow cake mix new to baking and have not stocked the pantry.

    • 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 :).

  • 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!

  • 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.

  • Can I make this in a regular loaf pan?
    Thanks!

    • — Ellyssa Chinnaswamy
    • 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!

  • 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!

  • 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
    • 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?

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

  • 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!

    • Sure, Sarah – I’d start checking around 20 min.

  • Hello, is your sour cream 14% fat or?

    • 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.

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