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!
This Chocolate Chip Coffee Cake is a family recipe with a history spanning over 30 years!
I first had this dessert thanks to Cheryl, the assistant pastor's wife at our church. Though I can't recall the occasion, I remember how much we all loved it from the very first bite.
Naturally, we begged Cheryl for the recipe, and now I'm thrilled to share this recipe with you!
Table of Contents
Chocolate Chip Sour Cream Coffee Cake
This from-scratch coffee cake is a delightful departure from the cake mix recipes I often feature. Every bite offers a taste of homemade goodness you won't find in a box!
This coffee cake batter is a bit thicker than usual due to the sour cream, but it still bakes up beautifully creamy and delicious.
The sour cream adds a lovely tanginess and also helps to keep the cake moist and tender.
What type of pan works best for a coffee cake?
For this coffee cake recipe, I used a 9 inch springform pan. You can also use a traditional tube cake pan, which you would spray with non-stick cooking spray.
While my Blueberry Crumb Coffee Cake and Pumpkin Coffee Cake recipes are baked in a cast iron skillet for a beautifully browned crust, this one is baked in a springform pan.
This allows for easy removal and clean slices, perfect for serving a crowd! I have never tried this recipe using a traditional 9X11 baking pan.
Helpful Kitchen Tools
Non-stick Springform Pan with RemovableMore InformationSilpat Round Cake Liner Non-StickMore Information9 Inch Unbleached Round ParchmentMore InformationPampered Chef Classic ScraperMore Information
Ingredients
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
Step 1: Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in sour cream and vanilla. In another bowl, whisk together dry ingredients. Gradually add to wet ingredients and mix until just combined. Set aside.
Step 2: In a medium sized bowl, combine the walnuts, mini chocolate chips, sugar and cinnamon together. Set aside while you prepare the cake batter.
Step 3: Spread half the batter in your prepared pan. Sprinkle with half the streusel, top with remaining batter, and sprinkle with remaining streusel.
Baking Instructions
Step 4: Bake in a preheated 350 degree oven for 45 to 60 minutes or until toothpick inserted in the center comes out clean.
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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.
Ready for more Cake Recipes?
- Chocolate Brownie Cake with Homemade Chocolate Ganache
- Mini Bundt Cakes
- Berry Trifle served over Angel Food Cake
📖 Recipe Card
Chocolate Chip Coffee Cake
Ingredients
Equipment
Video
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
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!