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Chocolate Chip Coffee Cake

Chocolate Chip Coffee CakeCoffee Cake is a type of cake intended to be eaten alongside coffee or during coffee breaks. While some recipes contain coffee, coffee cake does not necessarily contain coffee. They are typically single layer sponge cakes flavored with cinnamon or other spices, seeds, nuts and fruits. This particular Chocolate Chip Coffee Cake recipe is super soft and moist because of the sour cream used. Sugar-cinnamon and chocolate chips were used to flavor this light but flavorful treat.

1/2 cup unsalted butter (1 stick), softened at room temperature
1 1/2 cups granulated white sugar
3 large eggs, separated
1 1/2 teaspoons vanilla extract
2 cups sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
pinch of table salt

Filling and Topping
2 cups semi-sweet chocolate chips
1/2 cup granulated white sugar
1 teaspoon cinnamon


Preheat the oven to 350°F.  lightly grease a 9-x-13 inch non-stick baking pan.

Beat together the butter and 1 1/2 cups of granulated white sugar using an electric mixer on medium high speed until well combined.  Add the egg yolks and vanilla extract and continue beating on medium speed until combined.

In another bowl, sift together the flour, baking soda, baking powder and salt.  On medium speed, alternately mix in 1/3 of the sour cream and 1/3 of the dry ingredients and repeat until both are used up.  Mix until the batter is smooth between additions.  Do not overbeat.  The mixture will be very thick.

In a separate bowl, whisk the egg whites until stiff and gently fold it into the batter.

In a small bowl, stir together the sugar and cinnamon for the filling and topping.

Spread half of the cake batter in the bottom of the prepared baking pan using a rubber or offset spatula.  Sprinkle half of the cinnamon-sugar mixture evenly over the bottom layer of the batter.  Then sprinkle over half of the chocolate chips.  Spread the remaining cake batter evenly over the bottom layer of cake using a rubber or offset spatula and smooth the top.  Sprinkle the top of the cake with the remaining cinnamon-sugar and chocolate chips.

Use the palm of your hand to slightly press the chocolate chips into the batter, just enough for them to get embedded onto the batter.  Bake the cake until a toothpick inserted into the center comes out with a few moist crumbs attached to it, about 30 to 40 minutes.

Transfer the cake to a wire rack to cool completely.  Once cool, run a knife on the sides of the pan and place a platter on top. Hold the plate and pan firmly and flip upside down using one swift motion. Tap the pan until the cake is released. Place another platter on top of the inverted cake and flip again so that it is in the upright position. Cut the cake and serve with a cup of coffee or tea.  Store leftover Chocolate Chip Coffee Cake in the refrigerator.

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