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 old-fashioned 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, homey 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 — 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.

How To Make Sour Cream Chocolate Chip Coffee Cake
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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

Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this old-fashioned 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

  • 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
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  • 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
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    • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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    • 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
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  • 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
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  • Made this cake twice already!! My kiddos and hubby loved it.

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

    • — Karen Oshry on November 1, 2018
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    • 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
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  • 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
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  • 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
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  • 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

    • — Marie Slany on August 4, 2018
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  • 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!

    • — Jane on August 3, 2018
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    • 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).

      • — Jenn on August 6, 2018
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  • Great recipe! Super fast and easy with minimal clean up. Better on the second day!

    • — Alana on May 23, 2018
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  • 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.

    • — Andrea in NJ on May 3, 2018
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  • 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

    • — Olga on April 29, 2018
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  • 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.

    • — Gia White on April 26, 2018
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    • So happy you enjoyed it, Gia! Hope you love the book, too! ❤️

      • — Jenn on April 26, 2018
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  • 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?

    • — Glinda Lathan on April 13, 2018
    • Reply
    • 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?”

      • — Jenn on April 14, 2018
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  • 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!!

    • — Alicia on April 11, 2018
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  • 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 😘🌷

    • — Fanny on March 20, 2018
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    • 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.

      • — Jenn on March 20, 2018
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  • 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.

    • — ACD on March 11, 2018
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  • 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!

    • — Janet on March 2, 2018
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  • 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.

    • — Nicole Fresco on March 1, 2018
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  • 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.

    • — Iris Morales on March 1, 2018
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  • 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

    • — Janet on February 18, 2018
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  • Yet again…another winning recipe! My daughter loved it! Thanks Jenn! Keep them coming…..

    • — Cathy Chateauvert on February 12, 2018
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  • 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

    • — Peg on January 28, 2018
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    • I haven’t tried that, Peg – but good to know that it works!

      • — Jenn on January 29, 2018
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  • 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.

    • — LMP on January 28, 2018
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  • 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 on January 25, 2018
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  • This cake is delicious! Will definitely make it again.

    • — Julia on January 13, 2018
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  • 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.

    • — Dawn Strawder on January 7, 2018
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  • 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 on January 1, 2018
    • Reply
    • Hi Bernadette, sorry to hear you had a problem with the cake! Is there any chance you measured something incorrectly?

      • — Jenn on January 2, 2018
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  • To me the cake seemed average, but my husband said this was quite possibly the best cake I’ve ever made. Thank you.

    • — Esther on December 31, 2017
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  • I don’t own a stand mixer? Can I make this recipe using a hand held mixer and a bowl?

    • — Wendelah on December 29, 2017
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    • Sure, Wendelah – that’ll work fine. Enjoy!

      • — Jenn on December 30, 2017
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  • 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

    • — Aja on December 5, 2017
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    • I left off my stars

      • — Aja on December 5, 2017
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  • 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!

    • — Shell Coltrin on November 30, 2017
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  • 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.

    • — Claudia Davis on October 5, 2017
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  • My family loved this coffee cake. I reduced the amount of chocolate chips that second time I made it.

    • — Natalie on September 11, 2017
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  • 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.

    • — Tim Dufore on September 2, 2017
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  • How long would you back this if you put it into mini bundt cake molds of twelve molds.

    • — JO LEIB on August 23, 2017
    • Reply
    • Hi Jo, It’s a little hard to say but I’d start checking around 15-20 minutes.

      • — Jenn on August 24, 2017
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  • 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.

    • — Darlene on June 22, 2017
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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    • 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
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      • 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
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        • That sounds like a good place to start. My guess is that it was slightly over-baked.

          • — Jenn on May 28, 2017
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  • Everyone absolutely loved this. This recipe is another keeper, thank you for sharing it with us.

    • — Scott on May 27, 2017
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  • 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
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  • My kids declared this the “best breakfast ever”. Thanks for another family favorite!

    • — Amy on May 24, 2017
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  • 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
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      • 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?

    • 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!

  • 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

  • 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.

  • 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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