Sour cream chocolate chip coffee cake is a moist, tender coffee cake swirled with cinnamon-sugar and loaded with chocolate chips. It bakes in a 9x13 pan and works for breakfast, brunch, or a not-too-sweet dessert.
This one is requested almost as often as my classic sour cream coffee cake, and I think it is because the chocolate chips turn a humble coffee cake into something that feels like a real treat.
Why I Love This Chocolate Chip Coffee Cake
Most coffee cakes lean on cinnamon alone, but this one balances the warm cinnamon with little pockets of melty chocolate in every bite. The sour cream is what keeps it from drying out, so you get a soft, fluffy crumb instead of a dense, boxed-mix texture.
It is also one of the easiest cakes I make, no mixer required beyond beating the butter and sugar, a simple layered assembly, and about 30 minutes in the oven.
Ingredients for Sour Cream Chocolate Chip Coffee Cake
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- All-purpose flour
- Baking powder
- Baking soda
- Salt
For the filling and topping:
Granulated sugar and cinnamon, and semisweet chocolate chips
How to Make Sour Cream Chocolate Chip Coffee Cake
- Start by creaming the softened butter and sugar together, then beat in the eggs, vanilla, and sour cream.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, and set it aside.
- In a small bowl, stir the cinnamon and sugar together for the filling.
- Slowly beat the dry ingredients into the wet ingredients until just combined, then you are ready to layer.
- Grease a 9x13 pan and spread half of the batter across the bottom.
- Sprinkle half of the cinnamon-sugar and half of the chocolate chips over that first layer.
- Spread the remaining batter on top, then finish with the rest of the cinnamon-sugar and chocolate chips.
- Bake at 350°F for about 30 minutes, until the top is golden and a toothpick in the center comes out clean.
- Let it cool for a few minutes before cutting, but this one is honestly at its best warm, when the chocolate chips are still a little melty.
Bake this one for a lazy weekend morning, or whenever you want a coffee cake that feels a little more like dessert. Pin it so you can find it again, and let me know in the comments if you add extra chocolate chips, because I always do.
📖 Recipe
Sour Cream Chocolate Chip Coffee Cake
Ingredients
- ½ cup butter - softened, unsalted
- 1 cup granulated sugar
- 2 eggs
- 8 oz sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Topping
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 11 oz semisweet chocolate chips
Instructions
- Preheat the oven to 350°F
- Cream together the unsalted butter and the granulated sugar.
- Add in the eggs, vanilla extract, and the sour cream.
- In a separate bowl blend together the flour, baking powder, baking soda, and salt.
- In a small bowl, mix together the granulated sugar and the cinnamon together for the topping.
- Slowly beat the dry ingredients into the wet ingredients.
- Grease a 9x13 pan and spread half of the cake batter into the baking dish.
- Sprinkle half of the cinnamon-sugar topping and half of the chocolate chips.
- Repeat the layers of batter, cinnamon sugar, and chocolate chips.
- Bake in the preheated oven for 30 minutes.
Video
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
