This Chocolate Chip Sour Cream Coffee Cake is one of the best you will ever make! It combines two layers of coffee cake, chocolate chips, and cinnamon sugar sprinkled over the top. It is soft, airy, and especially flavorful! Serve it slightly warm for the ultimate breakfast treat!

What goes in

The following ingredients are needed for this sour cream chocolate chip coffee cake recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.

Ingredients in various size bowls labeled as baking soda, baking powder, milk chocolate chips, vanilla extract, cinnamon sugar, unsalted butter, eggs, sour cream, all purpose flour, and granulated sugar on a white marbled background.

Sour Cream. You can also use plain or vanilla full-fat Greek yogurt.
Milk Chocolate Chips. I used the Ghirardelli brand, but use what you have available. Semi-sweet chocolate chips can be used as a substitute.
Cinnamon Sugar. You can find this in some grocery stores, but it's also especially straightforward to mix! For this coffee cake recipe, I would recommend a ratio of 1 part cinnamon to 3 parts sugar. Save any leftovers in a small airtight container.

Slices of chocolate chip coffee cake on brown parchment paper with small bowl of chocolate chips placed next to it.

How it comes together

Below is a quick overview of how to make this easy chocolate chip sour cream coffee cake. For the full printable recipe, which can be made using US customary or metric measurements, visit the method card below.

All purpose flour, baking powder, and baking soda whisked together in a large glass mixing bowl on a white marbled background.

Step 1. Whisk the all-purpose flour, baking powder, and baking soda together in a mixing bowl.

Whisked butter, sugar, eggs, and vanilla extract in a large glass mixing bowl on a white marbled background.

Step 2. Beat the unsalted butter until it's smooth and creamy. Add in the granulated sugar, eggs, and vanilla extract.

Sour cream coffee cake batter in a large glass mixing bowl on a white marbled background.

Step 3. Alternate adding the whisked dry ingredients with the sour cream. The batter should be on the thicker side and sticky, but with a spatula, you can easily work it into the 9-inch square pan.

Sour cream coffee cake batter spread into a nine inch square parchment paper lined ceramic baking dish on a white marbled background.

Step 4. Spread half of the batter into the prepared baking pan.

Step 5. Sprinkle half of the chocolate chips over the top, followed by half of the cinnamon sugar. Repeat steps 4 and 5 once more.

Step 6. Place it in the oven and bake for 30-35 minutes at 350ºF. Let the coffee cake cool slightly before slicing and serving.

Keeping and freezing

Keep this chocolate chip sour cream coffee cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days.

To freeze this coffee cake, wrap the cooled slices in plastic wrap and aluminum foil, then freeze for up to 3 months.

Baker notes

Try using a 9-inch square pan for this method.
Generously spray the pan with flour-based baking spray before adding the batter. It will help remove the coffee cake after it's been baked.
If you don't have any cinnamon sugar on hand, it is VERY straightforward to mix! The ratio is up to you, but a good one for this coffee cake recipe would be 1 part cinnamon to 3 parts sugar. Save any leftovers in a small airtight container or jar and use it for other recipes!
This chocolate chip sour cream coffee recipe is truly best served slightly warm. If you have leftovers, you can always heat a square or two in the microwave for 15-30 seconds.

Questions on this bake

Can you freeze chocolate chip coffee cake?

Yes! To freeze this coffee cake, wrap the cooled slices in plastic wrap, then wrap them in aluminum foil, and freeze for up to 3 months.

How do you prevent chocolate chips from sinking during baking?

You can either coat the chocolate chips in all-purpose flour before adding them to the coffee cake batter, or use mini chocolate chips, which are lighter and less prone to sinking.

What can Use as a sour cream substitute in coffee cake?

You can use plain or vanilla full-fat Greek yogurt.

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, can use plain or vanilla greek yogurt as a substitute

8 oz Milk Chocolate Chips, divided, 4 oz for the 1st layer, 4 oz for the 2nd layer (plus any extra you might want to add)

4 tsp Cinnamon Sugar, divided, 2 tsp. for bottom layer, and 2 tsp. for the top

Method

Adjust the oven rack to the 2nd level position (just above center) and heat the oven to 350ºF. Then generously coat a 9 inch square baking pan with a flour-based baking spray.

In a medium-size bowl, whisk together the all-purpose flour, baking powder, and baking soda. Hold to the side.

Using your hand mixer or stand mixer fitted with a paddle attachment beat the unsalted butter on medium-high speed until creamy. Add in the granulated sugar, eggs, and vanilla extract.

Switching the mixer speed to low, alternatively add in the whisked dry ingredients and sour cream. Repeat until well blended. Scrape down the sides of the bowl, if necessary. The batter will be on the thicker side and sticky.

Using a spatula, spread half of the batter into the pan, then top with half of the chocolate chips and cinnamon sugar.

With the remaining batter, spread over top of the chocolate chips and cinnamon sugar layer. Don't worry if it starts to mix in with the bottom layer or doesn't cover the entire top. Sprinkle on the remaining cinnamon sugar and remaining chocolate chips. Feel free to add more chocolate chips if you desire!

Place in the oven and bake for 32-35 minutes at 350ºF or until the coffee cake begins to pull away from the sides of the pan.

Once removed, cool slightly on a wire rack in the pan for about 10 minutes, then cut into squares. Enjoy!

Keep this chocolate chip sour cream coffee cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. To freeze this coffee cake, wrap the cooled slices in plastic wrap and aluminum foil, then freeze for up to 3 months.

Baker notes

Try using a 9" x 9" pan for this method.

Generously spray the pan with flour-based baking spray before adding the batter. It will help remove the coffee cake after it's been baked.

If you don't have any cinnamon sugar on hand, it is VERY straightforward to mix! The ratio is up to you, but a good one for this coffee cake recipe would be 1 part cinnamon to 3 parts sugar. Save any leftovers in a small airtight container or jar and use it for other recipes!

This chocolate chip sour cream coffee recipe is truly best served slightly warm. If you have leftovers, you can always heat a square or two in the microwave for 15-30 seconds.

This method has been adapted from the late Grammy's cookbook.