This Chocolate Chip Coffee Cake is more than just a dessert; it's a family recipe.
Made with a traditional batter, then topped with a walnut streusel topping, this recipe is perfect to serve for dessert, a weekend brunch or an afternoon treat.
Looking for more easy dessert recipes to satisfy your sweet tooth? Be sure to check out my other tempting treats!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Recipe at a Glance
Prep: 20 min | Cook/Bake: 45 min | Difficulty: Easy | Servings: 12
Main Ingredients: butter, sugar, eggs, sour cream, flour, chocolate chips
Best For: breakfast, brunch, or an afternoon coffee break
Make Ahead: can be baked a day ahead and served the next day
Storage: store covered at room temperature for up to 2 days or refrigerate for up to 4 days
Table of Contents
Chocolate Chip Sour Cream Coffee Cake
This chocolate chip coffee cake is a family recipe with a history spanning more than 30 years.
I first had it thanks to Cheryl, the assistant pastor’s wife at our church. While I don’t remember the occasion, I do remember how much everyone loved it from the very first bite. Naturally, we asked Cheryl for the recipe, and I’m happy to share it with you.
This from-scratch coffee cake is a wonderful change from the cake mix recipes I often feature, offering a true homemade flavor you just can’t get from a box.
The batter is slightly thicker than usual because of the sour cream, but it bakes up soft, creamy, and delicious. The sour cream adds a subtle tang and helps keep the cake moist and tender.
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream and vanilla. In a separate bowl, whisk together the dry ingredients and gradually add them to the wet ingredients, mixing just until combined. In another bowl, combine the walnuts, mini chocolate chips, sugar, and cinnamon to make the streusel, then set aside.
Step 2: Spread half the batter in your prepared pan. Sprinkle with half the streusel, top with remaining batter, and sprinkle with remaining streusel.
Step 3: Bake in at 350°F for 45 to 60 minutes or until toothpick inserted in the center comes out clean.
Insider Tips from My Kitchen to Yours
✔️ DO line the springform pan with parchment or grease it well to prevent sticking, and feel free to use a standard cake pan if that’s what you have.
❌ DO NOT skip greasing the pan thoroughly, as the streusel and chocolate chips can cause the cake to stick while baking.
Storing and Reheating Tips
Refrigerator: After the coffee cake has cooled completely, wrap it tightly and store it in an airtight container in the refrigerator for up to 5 days.
Freezer: Wrap the completely cooled coffee cake tightly in plastic wrap and then in aluminum foil before freezing for up to 3 months.
Thawing and Reheating: Thaw overnight in the refrigerator before serving. You can reheat slices in the microwave for a warm treat.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
This coffee cake was baked in a springform pan, but a tube cake pan also works very well and makes removing the cake easy. A standard round cake pan can be used too, just be sure to grease it well.
Sour cream is recommended because it helps keep the cake moist and tender. If needed, you can substitute plain Greek yogurt or full-fat plain yogurt in equal amounts. Using milk instead may change the texture and result in a drier cake.
Coffee Cake Recipes
Looking for more easy coffee cake recipes? Try one of these reader favorites:
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
📖 Recipe Card
Chocolate Chip Coffee Cake
Video
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 2 ½ cups flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ cups walnuts
- 1 bag 12 ounces mini chocolate chips
- ¼ cup sugar
- 1 teaspoon cinnamon
Method
- In a medium sized bowl, combine the walnuts, mini chocolate chips, sugar and cinnamon together.
- Set aside while you prepare the cake batter.
- In a large bowl using an electric mixer or your Kitchen Aid mixer, cream together the 2 sticks butter and 1 cup sugar until light and fluffy.
- Add in the eggs, one at a time and beat until smooth.
- Add the sour cream and then the vanilla.
- Mix until everything is combined.
- In another bowl, combine the flour, baking powder and baking soda.
- Slowly add the dry ingredients to the bowl of the wet ingredients.
- Mix until just combined and set aside while you prepare the streusel topping.
- Pour half of the batter into the bottom of your prepared 9 inch spring form pan or traditional cake tube pan and spread it around to cover the bottom of the pan.
- Sprinkle half of the streusel topping over the first layer of batter.
- Carefully spread the remaining batter over the layer of streusel topping.
- Sprinkle the remaining streusel topping over the top.
- Bake in a preheated 350 degree oven for 45 to 60 minutes or until toothpick inserted in the center comes out clean.
Nutrition
Notes
Tips:
- Use room-temperature butter, eggs, and sour cream so the batter mixes smoothly and bakes evenly.
- This recipe was baked in a springform pan, but a tube cake pan works especially well for even baking and easy removal.
- Mix the batter just until combined to keep the coffee cake tender and prevent a dense texture.
Storage:
- Store the coffee cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- The cake can be baked a day ahead and brought to room temperature before serving.
Tried this recipe?
Let us know how it was!This was originally published as a sponsored post but has since been edited and updated since it first appeared in 2019 with new information. I hope you enjoy the updates as much as I enjoyed working on them!
Leila says
Hi from Iran!
How much gram or oz is 2 steak of butter?tnx
Lois says
2 sticks of butter is 1 cup of butter. I am updating the recipe card to show that. Thank you for visiting!
Susan Evans says
If making in the tube pan would you put the streusel in first, then batter, so the streusel is on top when you take it out of the pan?
Lois says
I sent you a personal email Susan regarding your question. I hope you were able to receive it. No matter which pan you use, it's the same directions for layering the cake batter and streusel topping. Thank you for visiting!