This Chocolate Chip Sour Cream Coffee Cake is a tender, fluffy breakfast cake layered with chocolate chips and a dusting of cinnamon sugar. Two layers of moist cake are separated and topped with generous chocolate chips and cinnamon sugar for a comforting treat that’s best served slightly warm.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Storage and Freezing
- Helpful Tips
- Recipe FAQs
- More Breakfast Treats to Enjoy!
- Chocolate Chip Sour Cream Coffee Cake Recipe
Ingredients Needed
Below are the key ingredients for this sour cream chocolate chip coffee cake. Notes highlight suggested substitutes and tips for best results.
- Sour Cream. Full-fat sour cream yields the best texture. Plain or vanilla full-fat Greek yogurt can be used instead.
- Milk Chocolate Chips. Milk or semi-sweet chips both work — choose according to your sweetness preference.
- Cinnamon Sugar. You can buy it premixed or make your own (a good ratio is 1 part cinnamon to 3 parts sugar). Store any extra in an airtight container.
How to Make the Recipe
Here is a concise overview of the method for this easy chocolate chip sour cream coffee cake. The full recipe with exact measurements appears in the recipe card below.
Step 1. Whisk the all-purpose flour, baking powder, and baking soda together in a bowl and set aside.
Step 2. Beat softened unsalted butter until creamy, then add the granulated sugar, eggs, and vanilla extract until combined.
Step 3. On low speed, alternate adding the dry mixture and sour cream to the butter mixture until just combined. The batter will be thick and slightly sticky.
Step 4. Spread half of the batter into a prepared 9-inch square pan.
Step 5. Sprinkle half the chocolate chips and half the cinnamon sugar over the batter. Top with the remaining batter, then finish with the remaining chips and cinnamon sugar.
Step 6. Bake at 350ºF for about 32–35 minutes, or until the cake begins to pull away from the sides and a toothpick comes out clean. Cool slightly before slicing.
Storage and Freezing
Store the coffee cake in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
To freeze, wrap cooled slices tightly in plastic wrap and then aluminum foil. Frozen slices keep well for up to 3 months; thaw overnight in the refrigerator or reheat gently.
Helpful Tips
- Use a 9-inch square pan for best results.
- Spray the pan with a flour-based baking spray or grease and flour it to ensure easy removal.
- If you don’t have premixed cinnamon sugar, blend 1 part cinnamon to 3 parts sugar and store the remainder.
- Serve slightly warm for the best texture. Reheat leftovers 15–30 seconds in the microwave for a fresh-from-the-oven feel.
Recipe FAQs
Yes. Wrap cooled slices in plastic wrap, then aluminum foil, and freeze for up to 3 months.
Toss chips in a light dusting of flour before folding them into the batter, or use mini chocolate chips which are less likely to sink.
Plain or vanilla full-fat Greek yogurt can replace sour cream in this recipe.
More Breakfast Treats to Enjoy!
5 Ingredient Butterscotch Bundt Rolls
Blueberry Swirl Coffee Cake
Mini Chocolate Banana Blender Muffins
Chocolate Croissant Loaf
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Chocolate Chip Sour Cream Coffee Cake
Ingredients
- 2 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 cup Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 8 oz Sour Cream (or plain/vanilla Greek yogurt)
- 8 oz Milk Chocolate Chips, divided
- 4 tsp Cinnamon Sugar, divided
Instructions
- Preheat the oven to 350ºF and position the rack just above center. Generously coat a 9-inch square pan with a flour-based baking spray or grease and flour it.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Using a mixer, beat the unsalted butter on medium-high until creamy. Add the granulated sugar, eggs, and vanilla and beat until incorporated.
- Switch mixer to low and alternately add the dry ingredients and sour cream, mixing until just combined. Scrape the bowl as needed. The batter should be thick and slightly sticky.
- Spread half the batter into the prepared pan. Sprinkle half the chocolate chips and half the cinnamon sugar over the batter.
- Spread the remaining batter over the layer, then top with the remaining cinnamon sugar and chocolate chips. Add extra chips if desired.
- Bake for 32–35 minutes at 350ºF, or until the cake pulls away from the sides and a toothpick inserted near the center comes out clean.
- Cool the cake in the pan on a wire rack for about 10 minutes, then cut into squares and serve warm or at room temperature.
- Store in an airtight container at room temperature for 2–3 days or refrigerated up to 5 days. For freezing, wrap cooled slices in plastic wrap and foil and freeze for up to 3 months.
Video
Notes
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.