Enjoy making my moist Sour Cream Coffee Cake with Chocolate Chips for an easy breakfast treat.
This coffee cake family recipe is super delicious on its own. But with the addition of sour cream and chocolate chips, this easy cake becomes even more decadent!
The Origins of Coffee Cake
Coffee cakes initially come from Northern Europe, where they became a popular item to eat with some tea and coffee. They were then brought to the states by German and Scandinavian immigrants. And different versions of coffee cake have been popping up in the United States ever since.
In the 19th century, Americans would sometimes put leftover coffee in their cakes to avoid wasting it. Although most coffee cake does not actually include coffee. It is more of a little snack to enjoy with your coffee or tea!
Adding sour cream makes your cake moist, springy, and flavorful. It helps activate baking soda’s leavening agents and also adds a nice tart flavor. So let’s get into how you can make a delicious, modern-day sour cream coffee cake of your very own!
Watch Video to Make Sour Cream Coffee Cake
Recipe to Make Sour Cream Coffee Cake
Make Coffee Cake Base
Creating a delicious cake base is the first step towards getting a delicious sour cream coffee cake! Of course, after we create the base, we’re going to make a super delicious crumbly topping with chocolate chips!
STEP 1: Preheat oven to 350° F (177° C)
STEP 2: Prepare 9 x 13 pan with baking spray and lightly coat with flour.
STEP 3: Beat butter and white sugar until light and fluffy.
For this dish, we’re going to use ½ cup of softened butter. (Margarine would also work, but it is a lot less healthy due to its trans fat content.)
For the best results, you can leave the amount of butter that you’re planning to use on the counter for a few hours. This will make it the perfect consistency to beat into the sugar!
Once you have your softened butter all ready to go, it’s time to get 1 cup of granulated sugar. You’ll want to beat your sugar and butter together until it creates a smooth mixture. It’ll be super light and fluffy when you’re done with this step!
You can use a stand mixer to do this job for you, a hand-held electric mixer, or even just a regular spoon or whisk (although this last option could take the longest).
STEP 4: Add eggs and continue to beat.
For this next step, you’ll just need 2 eggs. You can crack them directly into the bowl with your sugar and butter.
Or if you’re worried about getting eggshells into your mixture, you can always crack them in a separate bowl first and pour them in! While doing so will create another dish to wash later, you can be extra sure that your final cake is going to be egg shell-free.
STEP 5: Stir in dry ingredients.
If you’d like, you can mix your dry ingredients in a separate bowl. Although, adding them directly into your mixture of sugar, butter, and eggs will save dishes and probably be faster.
You’ll need 1 ⅓ cup of all-purpose flour. If you’re planning on using another type of flour, it could be worth it to do some research to see if it will have the same effect as all-purpose.
Some recipes (like this one) include both baking powder and baking soda. This is because the recipe contains acid that needs to be offset with baking soda and baking powder alone isn’t enough to properly leaven the dish. While baking soda and baking powder may look the same, they have slightly different compositions- which means that they’re not used in precisely the same way.
Baking powder is going to be essential to add some excellent height to our coffee cake. Not to be confused with baking soda, baking powder is slightly different in composition. We’ll add 1 ½ teaspoon of baking powder on top of your flour.
Baking soda is pure sodium bicarbonate, which requires both an acidic ingredient and a liquid to activate its leavening qualities. In contrast, baking powder is a complete leavening agent that comes with the acid it needs already- so all you’d need to do to activate it is add a liquid.
Cinnamon is the perfect ingredient to give your coffee cake a bit of a spiced kick! For this recipe, you’ll just need 1 teaspoon. But if you’re a serious cinnamon lover, you can totally experiment with more in the future!
STEP 6: Fold one cup of sour cream into your coffee cake batter.
If you want some seriously spongey, moist coffee cake, you’re going to need some sour cream. You can add your 1 cup of sour cream into the mixture all at once. Or you can gradually mix it in and see if you want to use the full cup.
STEP 7: Spread batter into prepared pan.
Once you have all of these ingredients mixed together, it’s time to spread your tasty coffee cake batter into a prepared pan. Now it’s time to add the toppings!
Add Coffee Cake Topping
STEP 8: Sprinkle all topping ingredients atop the batter.
It’s not quite a coffee cake without the delicious crumby topping! Let’s get into the tasty topping ingredients that we’ll use to finish off the recipe. As mentioned in the title of this recipe, it’s time for the most exciting part: Adding some chocolate chips!
This is going to be such a unique and delicious part of your coffee cake topping. You need just 1 cup (6 ounces) of chocolate chips. (But feel free to go crazy with them! After all, it’s your coffee cake.) Just sprinkle them on top of the batter after you’ve smoothed it out in your pan.
White granulated sugar is not just a fantastic sweetener- it will also create an enjoyable texture on the top of your cake! 2 tablespoons of white sugar are the perfect amount. But you can always add an extra spoonful if you happen to have a sweet tooth.
Brown sugar has a very different texture than white and will clump together nicely on top of your sour cream coffee cake. Use ⅓ cup of brown sugar for the best results!
STEP 9: Bake for 35 minutes or until a toothpick inserted comes out clean.
STEP 10: Place on a wire rack to slightly cool.
About 30 minutes of cooling before serving is perfect. This allows the cake to set enough to cut, but it’s still warm enough to enjoy the gooey melted chocolate chips.
- 1/2 cup butter (softened)
- 1 cup and 2 tablespoons white granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 1/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup (6 oz) chocolate chips
- 1/3 cup brown sugar
- Preheat oven to 350 degrees Fahrenheit
- Prepare 9 x 13 pan with baking spray and lightly coat with flour
- Beat butter and white sugar until light and fluffy
- Add eggs and continue to beat
- Stir in dry ingredients.
- Fold in sour cream.
- Spread all batter into prepared pan
- Sprinkle all topping ingredients: 1 tablespoon white sugar, all chocolate chips, all brown sugar, and remaining 1 tablespoon white sugar
- Bake for 35 minutes or until a toothpick inserted comes out clean
- Place on a wire rack to cool
Serving this coffee cake it is still warm is perfection.
Don't like the edge crusts? Cut along the edges to remove before cutting pieces.
Keeps for up to 3 days in an air-tight container. Additionally, will keep for up to 7 days when refrigerated.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 273Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 63mgSodium 259mgCarbohydrates 37gFiber 1gSugar 24gProtein 3g
To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate.