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Overhead view of chocolate chip coffee cake cut into squares.

Chocolate Chip Coffee Cake

Indulge your mornings with our irresistible Chocolate Chip Coffee Cake! This moist and tender treat, made from scratch with creamy sour cream, is the perfect companion to your favorite hot beverage. Each bite is a delightful blend of rich chocolate and the fluffy goodness of cake, making it an ideal breakfast or sweet afternoon snack.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12

Ingredients

For the Cake

  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (227 g) sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (260 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (170 g) chocolate chips

For the Topping

  • ⅔ cups (87 g) all-purpose flour
  • ½ cup (100 g) light brown sugar, packed
  • ⅓ cup (75 g) unsalted butter, softened
  • ½ teaspoon ground cinnamon
  • ½ cup (54 g) pecans, finely chopped
  • ½ cup (85 g) semisweet chocolate chips

Instructions

Make the Cake

  • Beat the butter and sugar until light and fluffy.
  • Beat in the eggs, one at a time, mixing well after each addition. Beat in the sour cream and vanilla until combined. The batter may look curdled at the point, this is okay.
  • Sift the flour, baking powder, baking soda, and salt. Add it to the butter mixture and mix just until fully combined. Take care not to over mix. Gently fold in the chocolate chips with a silicone spatula.
  • Using a small offset spatula, spread the batter evenly into the bottom of the prepared pan.

Make the topping

  • Use fingertips or a fork to combine the flour, brown sugar, butter, and cinnamon together until crumbly. Stir in the pecans and chocolate chips.
  • Sprinkle the topping evenly over the top of the cake batter.
  • Bake for 50 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
  • Cool in the pan on a wire rack until just warm before slicing and serving.

Notes

  • Greek yogurt can be used instead of sour cream but keep in mind, the texture and richness won’t be the same. Whole milk can also be used but reduce it to ¾ cup.
  • Try it with a sweet glaze! Mix 1/2 cup powdered sugar with 1-2 teaspoons milk until smooth. Drizzle over warm coffee cake.
Make-ahead tip
  • Cover tightly and store at room temperature or in the refrigerator for up to 3 days.
  • Or wrap the completely cooled cake tightly in three layers of plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.