I have a real weakness when it comes to coffee cake, it’s one of the treats that really challenges my self-discipline. After thinking about it for some time I realized that this cake makes me buckle at the knees because it hits all the flavor spots.
Sweetness from the chocolate and sugar, a slight tang from the sour cream, and savory flavor from the butter and pinch of salt balance together perfectly in this unbeatable coffee cake recipe.
This recipe for rich, decadent coffee cake is perfect for all the chocolate lovers out there (holla!). With smooth milk chocolate chips and a cinnamon sugar sprinkle, this simple treat is sure to satisfy every sweet tooth. The sour cream makes this coffee cake tender and moist, with a crunchy, crisped top layer.
Delicious and easily made from scratch, you will wonder where this recipe has been all of your life. This coffee cake is the ultimate comfort-food perfect for any moment. The smell of the freshly baked cake will fill the air in your home and pull you in- that’s if your family doesn’t devour it first!
This super easy, people-pleasing coffee cake will quickly become your go-to recipe for taking on the go. Chocolate chip sour cream coffee cake is perfect to serve on any occasion, whether it be a work meeting or a family brunch. Just watch out- it will disappear quickly!
Before You Get Started Baking
- Take the refrigerated ingredients (butter, eggs, & sour cream) out of the fridge 30 minutes prior to bake time so that they’re at room temperature when you need them. This ensures that your batter has the right consistency so the coffee cake bakes with the perfect texture.
- Gather the rest of your ingredients and all tools or equipment before starting so that they’re on-hand for quick preparation.
- For this recipe, you will need a 9” x 9” x 2” baking pan. You will also need a hand mixer or stand mixer, a large mixing bowl, rubber spatula, and a whisk.
- Flour-based baking spray will allow the coffee cake to easily slide out of the pan after baking with no sticking. If you don’t have this on hand, you can coat your pan in non-stick cooking spray then dust it with a solid layer of all-purpose or baking flour.
Suggested Equipment / Appliances
- Hand mixer or stand mixer
- 9” x 9” baking pan
- Rubber spatula
- Large mixing bowl
- Wire cooling rack
Recipe Cook Time and Yield
- Recipe Yield: 16 Servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients (for the Cake)
- 2 cups all purpose flour
- 1⁄2 cup granulated sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
Ingredients (for the Sprinkle)
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- Preheat the oven to 350 degrees Fahrenheit
- Generously coat a 9” x 9” square baking pan with a flour-based baking spray or manually coat
the pan with non-stick spray and a layer of all purpose flour.
- In the mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder.
Set this aside for now.
- Using a hand mixer or stand mixer, cream the butter by beating it on medium-high speed for
about 2 minutes.
- Add the sugar, eggs, and vanilla extract to the creamed butter and continue beating with the
mixer on medium until the ingredients are completely mixed.
- With the mixer speed now on Low, alternate between adding in parts of the dry ingredient mix
and dollops of sour cream. Repeat until all the sour cream and dry ingredients have been mixed in and fully blended together. Scrape down the sides of the bowl to make sure everything is incorporated.
- Scoop and spread half of the batter into the baking pan using the spatula. Top this with half of the chocolate chips and half of the cinnamon sugar sprinkle.
- Spread the remaining cake batter onto the top of this, and top with the leftover cinnamon sugar sprinkle and chocolate chips.
- Place the pan in the oven on the middle rack and bake for 32-35 minutes. You can tell that the coffee cake is done baking when the edges start to pull away from the pan.
- Take the pan out of the oven and let sit on a wire cooling rack until the coffee cake is almost at room temperature.
- Cut into squares and serve warm with tea or coffee.
Tips and Tricks
- For optimal baking and perfect cake texture, keep the oven door closed during the cooking time and center the baking tin on the middle rack.
- You can swap the 9” x 9” baking pan for a 10-cup bundt pan. If you’re using a bundt pan, bake the coffee cake for 35-40 minutes, or until the top is golden brown.
- Leftover coffee cake can be stored in an airtight container or covered tightly with aluminum foil for up to 4 days.
- You can freeze the leftover coffee cake! It will keep well for up to 3 months. After fully cooled, double-wrap the coffee cake securely with aluminum foil and place inside of a freezer-friendly zipper bag. Thaw the cake overnight at room temperature before serving.
The following ingredients can be swapped out for your desired alternative at the same quantity included in the recipe:
- Sour cream can be swapped with plain or vanilla greek yogurt.
- Unsalted butter can be swapped with vegetable oil, canola oil, or coconut oil.
- Milk chocolate chips can be swapped with semi-sweet, dark, or mini chocolate chips.