I’ve been dreaming about this Chocolate Chip Sour Cream Coffee Cake for days, and I can’t wait to share it with you. There’s something magical about the combination of tender cake, rich chocolate chips, and that subtle tanginess from sour cream. It’s my go-to when I need something special for morning guests or an afternoon pick-me-up with coffee. The secret is in the moisture that sour cream adds—you’ll never go back to regular coffee cake once you try this version. Ready to discover what makes this recipe truly irresistible?
Why You’ll Love this Chocolate Chip Sour Cream Coffee Cake
Every bite of this chocolate chip sour cream coffee cake delivers pure comfort in cake form. I’m talking about a tender, moist crumb that practically melts in your mouth, with pockets of chocolate chips that create little moments of joy throughout.
What makes this cake special? It’s the sour cream, which adds incredible moisture and a subtle tanginess that balances the sweetness.
Plus, the hint of almond extract alongside vanilla gives it that “what’s that flavor?” quality that’ll have everyone asking for your secret.
Perfect for breakfast, brunch, or dessert—this cake doesn’t discriminate by time of day.
What Ingredients are in Chocolate Chip Sour Cream Coffee Cake?
To make this irresistible chocolate chip sour cream coffee cake, you’ll need a handful of pantry staples that come together to create something truly special.
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup mini semisweet chocolate chips
For best results, make sure your butter, eggs, and sour cream are at room temperature before mixing—cold ingredients don’t incorporate as smoothly, and we want that perfectly tender crumb that makes this cake so memorable.
How to Make this Chocolate Chip Sour Cream Coffee Cake
Step 1: Preheat and Prep the Pan
Preheat your oven to 350°F and butter a 9-inch cake pan. This initial step guarantees your oven reaches the right temperature while you prepare the batter, and a well-buttered pan prevents that heartbreaking moment when half your cake decides to stay in the pan.
Step 2: Cream the Butter and Sugar
Beat 1/2 cup of room temperature unsalted butter with 1 cup of granulated sugar until the mixture becomes light and fluffy. This creaming process isn’t just mixing—it’s creating tiny air pockets that will give your cake that perfect, tender crumb we’re all secretly obsessed with. Using a stand mixer appliance makes this process much more efficient and ensures consistent results.
Step 3: Add Eggs and Prepare Sour Cream
Add 2 large eggs one at a time, mixing well after each addition. Then, stir 1 teaspoon of baking soda into 1 cup of sour cream until combined. The chemical reaction between the acidic sour cream and baking soda starts working its magic right away.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. This even distribution of leaveners will help your cake rise beautifully and consistently.
Step 5: Mix Wet and Dry Ingredients
Alternately add the sour cream mixture and dry ingredients to your butter-sugar mixture, beginning and ending with the flour mixture.
Then gently stir in 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 cup mini chocolate chips.
Step 6: Layer and Swirl the Batter
Pour half the batter into your prepared pan, sprinkle with cinnamon sugar, and create pretty swirls with a knife.
Top with remaining batter, then finish with more cinnamon sugar and chocolate chips for that irresistible crackly top.
Step 7: Bake to Golden Perfection
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Remember, every oven has its own personality—mine runs hot in the back corner, so I always rotate halfway through baking time.
Step 8: Cool Before Serving
Allow the cake to cool in the pan before slicing.
The waiting is absolute torture, but cutting into a hot cake is like trying to slice through a cloud—messy, potentially disappointing, and definitely not Instagram-worthy.
What to Serve with Chocolate Chip Sour Cream Coffee Cake
This rich, chocolatey coffee cake begs for the perfect accompaniment to round out your breakfast spread or afternoon tea. A dollop of lightly sweetened whipped cream melts beautifully into a warm slice, while a scoop of vanilla bean ice cream turns it into proper dessert territory.
For breakfast, pair with a fruit salad of berries and citrus to cut through the richness, or go the classic route with a strong cup of black coffee (my preference is a medium roast with nutty undertones). Cold brew works wonderfully in summer months, and for the non-coffee drinkers, a glass of cold milk or spiced chai tea complements the cinnamon swirls perfectly.
The cake itself is substantial enough that simple pairings work best.
Chocolate Chip Sour Cream Coffee Cake Substitutions and Variations
- Mix-Ins: Fold in 1/2 cup chopped walnuts or pecans for delightful crunch, or add 2 tablespoons espresso powder for coffee lovers.
- Topping Variations: A simple powdered sugar glaze drizzled over the top adds elegance, or try a streusel topping made with butter, brown sugar, and flour.
Leftovers and Storage for this Chocolate Chip Sour Cream Coffee Cake
This coffee cake actually tastes even better the next day when the flavors have had time to meld together. Who doesn’t love a breakfast treat that improves overnight?
- Counter Storage: Store in an airtight container at room temperature for up to 3 days. A cake dome works perfectly if you have one.
- Refrigeration: For longer storage, refrigerate for up to 1 week. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.
- Freezer Option: This cake freezes beautifully for up to 3 months. Slice before freezing for grab-and-go portions, wrapping each piece individually.
- Refreshing: To revive refrigerated cake, microwave a slice for 10-15 seconds or let it come to room temperature.
For frozen slices, thaw at room temperature and warm slightly if desired.
Final Thoughts
There’s something undeniably comforting about a slice of this Chocolate Chip Sour Cream Coffee Cake, with its tender crumb and pockets of melted chocolate.
The combination of vanilla and almond extracts gives it a distinctive flavor that sets it apart from ordinary coffee cakes. Perfect for weekend brunches when you want something special but not fussy, or as a make-ahead treat for busy weekday mornings.
The beauty of this cake lies in its versatility—elegant enough for company yet homey enough for a quiet morning with coffee.
Sometimes the simplest recipes become the ones we return to again and again, creating sweet memories around our tables.