Sour Cream Chocolate Chip Coffee Cake

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Chocolate Chip Coffee Cake

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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
  • ¼ teaspoon salt
  • ½ 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 ⅓ of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another ⅓ 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.
  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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Comments

  • 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!

        • 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!

  • 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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