Cozy up with this chocolate chip sour cream coffee cake! With just 10 simple ingredients, this chocolate chip snacking cake is a breeze to make. I love serving it with a scoop of vanilla ice cream, but it’s the perfect coffee cake to enjoy all week.
I love having some tried and true simple dessert recipes that I can rely on! This chocolate chip cake is exactly that. This on of my favorite recipes my Mom always had in her back pocket – easy to whip up for a simple coffee cake when needed. It still hits the spot for me to this day!
This cake is great to make for dessert for a crowd; to enjoy with afternoon coffee; or, to bring to a party.
Why you’ll love this easy cake recipe
Simple ingredients: You only need 10 simple ingredients, nothing too fancy here! You might have everything you need in your kitchen already to make it.
Make-ahead: This cake tastes even better on the second day, so it’s a great dessert recipe to make ahead of time.
Moist: This chocolate chip coffee cake is super moist thanks to sour cream.
Ingredients needed
Salted butter: Why salted butter? Salt acts as a flavor enhancer that makes sweet notes like vanilla and chocolate pop.
Granulated sugar: Granulated (white) sugar is a must to blend with the butter to start off this cake recipe.
Eggs: Eggs are important to keep this cake batter together.
All purpose flour: A base for most cakes.
Sour cream: this is the secret to getting a super moist coffee cake! Don’t have sour cream on hand? Swap it out for plain yogurt.
Chocolate chips: I love using semi-sweet chocolate chips but you can also use milk chocolate chips if you prefer.
Cinnamon: a pinch of cinnamon will bring some warmth to this cake.
Baking powder & baking soda: make sure both of your leaveners haven’t expired, otherwise your cake won’t rise or be soft and fluffy.
Vanilla extract: We pump up the flavor with 1 tablespoon (equal to 3 teaspoons vanilla extract)
Key steps to make this cake
Blend with mixer: Use a hand mixer in a large bowl or stand mixer with paddle attachment to blend together the butter and sugar until lightened in colour. Add eggs and vanilla extract to the butter-sugar mixture and blend again. Finally, mix in the sour cream.
Stir: Use a wooden spoon or spatula to stir in the dry ingredients.
Assemble: Spread the coffee cake batter into the greased baking dish. Sprinkle over the chocolate chips and then the sugar.
Bake: Bake until the cake starts to turn golden brown around the edges and a tester (or toothpick) inserted in the middle of the cake comes out clean.
Cool: Let the cake fully cool in the pan on a wire rack before cutting into squares.
Tips & tricks
Baking time: The baking time depends on your oven and the type of pan you’re using. It can take an extra 10-15 more minutes to bake, so I recommend keeping an eye on it! You’ll know it’s done when the cake pulls away from the sides.
Serve with: I love serving this sour cream chocolate chip cake with a scoop of vanilla ice cream or whipped cream for extra indulgence!
Sugar: Don’t forget to add the tablespoons of sugar on top of the cake batter just before baking! This is going to give you that sparkly, crunchy top.
Substitutions and variations
Butter: If you only have unsalted butter, you can still make this cake! Simply add 1/4 teaspoon salt to the dry ingredients.
Chocolate chips: You can substitute the regular chocolate chips for mini chocolate chips if that’s all you have on hand. Just be aware, it will be extra-chocolatey!
Dark chocolate: I like to use semi-sweet chocolate chips for that perfect balance of sweetness in this recipe. However, it is also delicious with dark chocolate chips, especially in the Fall and Winter months.
Baking pan: I like that the cake is not too thick, making it easier for snacking. However, if you only have a smaller pan on hand, I recommend halving the recipe and using an 8 or 9-inch square pan. Make sure to watch the total time for baking and start checking around the 20 minute mark since you are using a smaller pan.
Sugar: For a crunchier, caramel flavor you could try sprinkling the top of the cake with a coarse sugar instead of regular granulated sugar.
Do I have to use a hand mixer or stand mixer to cream the butter and sugar?
You can cream the butter and sugar by hand instead of using a mixer. Use a sturdy spatula or wooden spoon and make sure the butter is truly room temperature so it is easy to mix. First slice or cube the butter to make the pieces really small and place in a bowl with the sugar. You are going to stir and mash the butter and sugar, pressing it against the sides of the bowl to get the desired lighter colour. This will take about 5-10 minutes.
FAQs
Can I make this sour cream chocolate chip cake in advance?
Yes, you can make this cake up to a day in advance of serving. Let the cake fully cool and then cover until ready to serve. I think this cake is even more delicious on the second day!
Can I make this in a smaller pan?
I like that the cake is not too thick, making it easier for snacking. However, if you only have a smaller pan on hand, I recommend halving the recipe and using an 8 or 9-inch square pan. Make sure to watch the total time for baking and start checking around the 20 minute mark since you are using a smaller pan.
Why isn’t there a struesel crumb topping on this coffee cake?
This cake differs a bit from traditional coffee cakes in that it has a crunchy sugar topping. Trust me, along with the chocolate chips on top it’s absolutely delish!
How to store
Room temperature: Store the coffee cake in the baking pan, covered, or in an airtight container at room temperature for up to 3 days.
Refrigerator: You can store it for a further 2-3 days in the fridge.
Freezer: To freeze, wrap individual slices in plastic wrap and then foil. Freeze for up to 2 months, and defrost in the fridge or room temperature.
Discover the rich, moist delight of this Easy Sour Cream Chocolate Chip Cake—a beloved family recipe that’s perfect for any occasion and simple to make!
Preheat the oven to 350°F (175°C). Butter a 9-x-13-inch baking pan and line the bottom with parchment paper.
Whisk the flour, baking powder, baking soda and cinnamon together in a medium bowl and set aside.
Note: make sure the eggs are room temperature or they won’t blend properly with the butter. If they’re not, place the eggs in a bowl with hot water for about 10 minutes to bring them to room temperature.
Place the softened butter and 1 cup sugar in the bowl of a stand mixer fitted with a paddle attachment OR place in a large mixing bowl and use a hand mixer.
Beat at medium-high speed for 2-3 minutes or until creamy and lightened in colour.
Add eggs and vanilla extract and beat until combined. Finally, add the sour cream and beat until combined.
Use a wooden spoon or spatula to mix in the dry ingredients. Stir until just combined.
Pour the batter into the prepared baking dish, flatten it out with an offset spatula or spoon (the layer will be quite thin and that’s ok) and sprinkle all of the chocolate chips evenly over top of the cake. Then, sprinkle 2 tbsp of sugar evenly over top of the chocolate chips.
Bake for about 25-30 minutes, until the cake is starting to pull away from the sides of the dish, is golden brown around the edges and a tester inserted into the center of the cake comes out clean.
Let the cake cool fully in the pan on a wire cooling rack. When ready to serve, cut into 18-24 small squares or 12-18 larger squares to serve.
Notes
Butter: If you only have unsalted butter, you can still make this cake! Simply add 1/4 teaspoon salt to the dry ingredients.Chocolate chips: You can substitute the regular chocolate chips for mini chocolate chips if that’s all you have on hand. Just be aware, it will be extra-chocolatey!Dark chocolate: I like to use semi-sweet chocolate chips for that perfect balance of sweetness in this recipe. However, it is also delicious with dark chocolate chips, especially in the Fall and Winter months.
