Chocolate Sour Cream Coffee Cake W Topping and Glaze
Indulge in the rich, decadent flavors of this Chocolate Sour Cream Coffee Cake with Topping and Glaze—a show-stopping treat perfect for breakfast, brunch, or dessert. This moist and tender cake combines the tangy richness of sour cream with the deep, chocolatey notes of cocoa, all perfectly balanced by bursts of semi-sweet chocolate chips. A cinnamon-scented brown sugar and nut topping creates a delightful crunch, while a silky vanilla glaze drizzled over the top adds a touch of elegance and sweetness. Easy to prepare in under 20 minutes of prep time, this cake is baked to perfection in just under an hour. Whether served with a steaming cup of coffee or as a sweet finale to your meal, this crowd-pleaser satisfies every craving with its layers of texture and flavor. Perfect for gatherings or quiet indulgences, this coffee cake will be your new go-to recipe for any occasion!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, room temperature
- 1.5 cups Sour cream
- 3 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.75 cup Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or bundt pan.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
Add the sour cream to the wet mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the chocolate chips gently with a spatula.
In a small bowl, prepare the topping by mixing together the brown sugar, ground cinnamon, and chopped nuts (if using).
Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the topping mixture over the batter. Add the remaining batter on top and spread evenly. Sprinkle the rest of the topping over the top layer of batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake. Let it set for about 10 minutes before serving.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 52.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
