Description
This Chocolate Chip Coffee Cake is a moist, tender dessert perfect for breakfast or any time of day. Made with creamy sour cream and mini chocolate chips layered inside and on top, it delivers a buttery, sweet, and lightly cinnamon-spiced flavor. Easy to prepare and baked to golden perfection, it’s an irresistible treat that pairs wonderfully with coffee or tea.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 cup mini chocolate chips
Topping
- â…“ cup light brown sugar
- ½ tsp cinnamon
- ¼ cup mini chocolate chips
Instructions
- Prepare Baking Dish and Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt ensuring they are evenly combined.
- Cream Butter and Sugar: In a large bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs, Sour Cream, and Vanilla: Beat in 2 large eggs one at a time, mixing well after each addition. Then incorporate 1 cup sour cream and 2 teaspoons vanilla extract until the batter is smooth and homogeneous.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which could toughen the cake.
- Fold in Chocolate Chips: Gently fold in 1 cup of mini chocolate chips distributing them evenly throughout the batter.
- Assemble the Cake: Spread half of the batter into your prepared baking dish. Evenly sprinkle half of the topping mixture (⅓ cup light brown sugar, ½ teaspoon cinnamon, and ¼ cup mini chocolate chips divided in half) over the batter.
- Layer Remaining Batter and Topping: Spread the remaining batter over the topping layer. Finish by sprinkling the remaining half of the topping mixture across the top.
- Bake the Cake: Place the baking dish in the oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with very few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing into squares. Serve warm or at room temperature for best flavor.
Notes
- Use full-fat sour cream for the richest, most tender texture.
- Mini chocolate chips work best as they distribute more evenly than regular sized chips.
- Store leftovers covered at room temperature for up to 3 days or refrigerate to keep fresh longer.
