Chocolate Sour Cream Coffee Cake is made-from-scratch baking at its best. Mix this cake in about an hour and you’ll have a dessert that works for brunch or breakfast too. The crumb stays moist and tender, and the chocolate adds a pleasantly indulgent touch.
Chocolate Sour Cream Coffee Cake
Fun fact: coffee cake usually doesn’t contain coffee. The name refers to a cake that’s traditionally served alongside a cup of coffee. This version leans into chocolate, giving the classic sour cream coffee cake a rich, crowd-pleasing twist.
I originally discovered a similar recipe on Ali Ebright’s blog. I adapted it to be chocolate-forward and baked it in a high-sided cake pan for tall, generous slices. If you prefer, you can bake it in a bundt pan or a 9×13 pan for a thinner sheet-style cake.
This cake has a chocolate layer tucked inside the batter plus a cinnamon-sugar crust on top and a chocolate drizzle to finish. The sour cream keeps the crumb tender and moist, while the cinnamon-sugar adds a classic coffee-cake flavor contrast to the chocolate.
On a personal note: fall routines are settling in here and that means school schedules, picture day, and the usual dash for haircuts. I found a local barber near the school that made the whole outing quick and manageable—one kid in the chair at a time while I waited in the car. Small wins like that make weeknight life feel easier. This cake felt like a win too—easy to pull together and perfect to share after a busy day.
Other chocolate favorites to try at home: Homemade Marble Pound Cake; Caramel Filled Brownies; Chewy Chocolate Oatmeal Bars; 3-Ingredient Chocolate Cheesecake; Snickers Cake.
Just about as satisfying as the feeling of crossing small chores off the list—this coffee cake is worth the effort.
Chocolate-Stuffed Sour Cream Coffee Cake
This sour cream coffee cake is layered with a surprise chocolate filling, finished with a cinnamon-sugar crust and a chocolate drizzle. It’s rich but balanced, and excellent for dessert, brunch, or an indulgent breakfast.
Times
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
Cake
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ cups sour cream
- 2 cups milk chocolate chips, divided (about 12 ounces)
Cinnamon-Sugar Topping
- 1 teaspoon ground cinnamon
- ½ cup dark brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with at least 2-inch sides or prepare a bundt/9×13 pan if preferred.
- Cream the softened butter with the granulated and brown sugars until lighter in color and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and baking soda until evenly combined.
- Add the sour cream and the flour mixture to the butter mixture in alternating additions, beginning and ending with the flour. Mix until just combined—take care not to overmix.
- Spread half of the batter into the prepared pan. Sprinkle 1½ cups of the chocolate chips evenly over the batter, then spoon the remaining batter on top and gently spread to cover the chocolate layer.
- In a small bowl, mix the cinnamon and brown sugar, then sprinkle this evenly over the top of the batter.
- Bake for 45–50 minutes, or until a cake tester inserted near the center comes out with a few moist crumbs. Baking time can vary slightly with pan type—if using a shallower pan, check earlier.
- When the cake is cool enough to handle, melt the remaining chocolate chips in a double boiler or microwave in short bursts, stirring until smooth. Drizzle the melted chocolate over the cooled cake.
Notes & Tips
- Room-temperature ingredients (butter, eggs, sour cream) blend more smoothly and help achieve a consistent crumb.
- If you prefer dark chocolate, swap half or all of the milk chocolate chips for semi-sweet or dark chips for a less sweet profile.
- For a nutty crunch, sprinkle chopped toasted walnuts or pecans over the cinnamon-sugar layer before baking.
- Test for doneness with a toothpick—moist crumbs are fine; it should not be wet with batter.
- To slice cleanly, chill the cake briefly after decorating, then use a warm, dry knife and wipe the blade between cuts.
Storage
Store the cake covered at room temperature for up to 2 days. For longer storage, keep it refrigerated up to 5 days. Bring slices to room temperature or gently warm before serving. The cake can also be frozen, tightly wrapped, for up to 2 months—thaw overnight in the refrigerator and bring to room temperature before serving.
Nutrition (approximate)
Yield: 12 servings. Per serving: ~527 calories; Total fat: 23g; Saturated fat: 13g; Cholesterol: 75mg; Sodium: 250mg; Carbohydrates: 76g; Fiber: 2g; Sugar: 57g; Protein: 6g. Nutrition values are estimates and should be used for general guidance only.