Description
This Chocolate Swirl Sour Cream Coffee Cake is a cozy, bakery-style treat with a soft crumb, thanks to sour cream, and a decadent swirl of chocolate throughout. It’s perfect for brunch, afternoon coffee breaks, or dessert with a scoop of ice cream.
Ingredients
Units
Scale
- For the Cake:
- 1 cup sour cream or Greek yogurt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Chocolate Swirl:
- 1/4 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup mini chocolate chips or chopped chocolate (optional)
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- Make the Swirl:
- In a small bowl, mix sugar, cocoa powder, cinnamon (if using), and chocolate chips.
- Mix the Batter:
- In a large bowl, cream together butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla and sour cream.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet until just combined.
- Layer & Swirl:
- Pour half the batter into the pan, sprinkle half the chocolate swirl mixture. Add remaining batter and top with the rest of the swirl.
- Swirl with a knife or skewer for a marbled effect.
- Bake:
- Bake for 35–40 minutes, or until a toothpick comes out clean. Cool slightly before slicing.
Notes
- Use full-fat sour cream or yogurt for the best texture.
- Add a dusting of powdered sugar or a simple glaze for a sweeter finish.
- Great made ahead—flavors intensify overnight!
Nutrition
- Calories: 290 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
