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.

This old-fashioned coffee cake is rich, tender, and jam-packed with chocolate chips. It’s the kind of cake that appeals to just about everyone, and it’s super-simple to make. I was initially hesitant to share the recipe because it seemed so basic, 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

How to make Chocolate chip Coffee cake

To begin, whisk together the flour, baking powder, baking soda, and salt, and set aside.

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.

Scrape the batter into the prepared pan – it will come about halfway up the sides of the 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. Enjoy!

I put it in the oven for the correct amount of time and it probably could have been in longer. After cooling the cake for 10-15 min I put it in the microwave for 30 seconds and it was good enough to serve. I will totally make it again. I’ve also learned that if I thoroughly grease my Bundt pan with softened butter then lightly flour the pan and put it in the freezer for at least 20 minutes, the cake slides out without issue. The butter gives the cake a beautiful golden brown color as well! Thank you for the thoughtful, detailed recipes. I’ve never been disappointed when I prepare a Once Upon a Chef recipe, and I tell everyone I know about your blog! 🥰 Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.

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