Coffee Chip Cake
Indulge in the perfect harmony of rich coffee flavor and decadent chocolate with this Coffee Chip Cake. Featuring a moist, tender crumb thanks to sour cream and brewed coffee, this recipe is studded with semisweet chocolate chips for bursts of sweetness in every bite. The buttery base is enhanced with vanilla extract and a dash of baking powder for the perfect lift, making this cake a delightful treat for any occasion. Topped with a light dusting of powdered sugar, it’s as beautiful as it is delicious. Ready in just an hour, this coffee-infused dessert is ideal for brunches, cozy afternoons, or simply whenever you crave a pairing of coffee and chocolate.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Brewed coffee (cooled to room temperature)
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 0.5 cups Sour cream
- 1.25 cups Semisweet chocolate chips
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or bundt pan thoroughly. Lightly dust it with flour and set it aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the dry mixture aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until pale and fluffy, about 3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition.
Mix in the vanilla extract and brewed coffee, followed by the sour cream. Scrape down the sides of the bowl to ensure everything is well combined.
Gradually add the dry flour mixture to the wet ingredients in three additions, mixing on low speed until just combined. Do not overmix.
Gently fold in the semisweet chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it out evenly with the spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely.
For optional garnish, dust the top of the cooled cake with powdered sugar before serving.
Slice and serve the coffee chip cake with your favorite cup of coffee or tea!
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 35.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 88 mg | 2% | |
*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.
