Sourdough Chocolate Chip Coffee Cake is my kind of weekend bake: a soft, tender cake with plenty of chocolate, topped with a buttery cinnamon streusel.

I like this version because the sourdough discard gives it a little tang that keeps the sweetness in check, and the sour cream makes the crumb feel extra plush. The streusel is the best part for me, especially with those mini chocolate chips tucked in.

This is especially good for brunch, potlucks, or any morning when you want something that slices neatly and holds up on a plate. I usually serve it with coffee, but it’s also great as an easy dessert.

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Why You’ll Love This Recipe

Great use for discard: It’s a simple, reliable way to use up unfed sourdough starter without making anything fussy.

Soft crumb: The combo of sour cream (or Greek yogurt) and butter gives you that tender coffee-cake texture that stays nice even the next day.

Streusel on top: The cinnamon-sugar topping bakes into a buttery, craggy layer that makes each slice feel special.

Chocolate in every slice: Between the chips in the batter and the mini chips in the streusel, you get chocolate throughout instead of just a few pockets.

Easy to serve: It’s a straightforward 9×13 cake, so it’s simple to slice, stack, and bring along for brunch or a bake sale.

Key Ingredients

Streusel Topping

All-purpose flour: I use regular flour here. It’s what makes the streusel clumpy instead of sandy.
Brown sugar: Packed brown sugar gives the topping that deeper caramel-y sweetness. Dark brown sugar works too.
Ground cinnamon: Classic coffee-cake flavor. If your cinnamon is old, this is a good time to replace it.
Fine salt: Don’t skip it. It keeps the streusel from tasting flat.
Unsalted butter: Melted butter is the easiest way to get those chunky crumbs without dragging out a pastry cutter.
Mini chocolate chips: I like minis in the topping because they sprinkle more evenly and don’t sink as much.

Cake Batter

All-purpose flour: Standard flour is perfect here. I don’t bother with cake flour for this one.
Baking powder: Helps the cake rise and keeps the crumb light.
Baking soda: This reacts with the sourdough discard and sour cream to give a nice lift.
Fine salt: Makes the chocolate taste more like chocolate and keeps the cake balanced.
Unsalted butter: Softened butter creams better, so you get a smoother batter and a more even bake.
Granulated sugar: Regular white sugar keeps the crumb clean and tender.
Eggs: I use large eggs. Room temp is best if you remember.
Sourdough discard: Unfed discard is what I use most often. The flavor comes through gently, not overpowering.
Sour cream or plain Greek yogurt: Either works. Sour cream is a little richer; Greek yogurt is a little tangier.
Vanilla extract: This is the main background flavor, so use real vanilla if you can.
Semi-sweet chocolate chips: Semi-sweet is my go-to. Milk chocolate is fine if that’s what you have, but it will be sweeter.

Optional Glaze

Powdered sugar: This gives you a quick glaze that sets up nicely on top.
Milk: Start with less and add a bit more until it drizzles the way you like.
Vanilla extract: Just enough to make the glaze taste like something, not just sugar.
Salt: A tiny pinch helps the glaze taste less one-note.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F. Grease a 9×13-inch pan, and line it with parchment if you want easier lifting and cleaner slices.
Mix the streusel: Whisk the flour, brown sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter until you get clumps, then fold in the mini chocolate chips.
Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt in a separate bowl, then set aside.
Cream the butter and sugar: Beat the softened butter and granulated sugar until light and creamy.
Add the eggs and vanilla: Beat in the eggs, then mix in the vanilla until combined.
Add the sourdough and sour cream: Mix in the sourdough discard and sour cream (or Greek yogurt) until the batter looks smooth.
Add the dry ingredients: Fold the dry ingredients in just until you don’t see dry flour anymore.
Fold in the chocolate chips: Stir in the semi-sweet chocolate chips.
Add to the pan: Spread the batter evenly in the prepared pan.
Top with streusel: Sprinkle the streusel evenly over the batter and press it down lightly so it sticks.
Bake: Bake for 38 to 45 minutes, until the center springs back and a tester comes out with a few moist crumbs.
Cool and glaze: Cool for at least 20 minutes before slicing. If you’re using the glaze, whisk it together and drizzle over the warm or fully cooled cake.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Use room temp ingredients. Soft butter, room-temp eggs, and room-temp sour cream mix up smoother and faster. Cold dairy can leave little lumps in the batter.

Don’t overmix once the flour goes in. Stir just until the dry flour disappears, then stop. Overmixing is what makes coffee cake turn a little tough.

Watch the center, not the edges. The edges can look done while the center still needs time. I go by the spring-back test and a toothpick with a few moist crumbs.

Adjust if your discard is very thin. If your starter looks more like pancake batter than thick yogurt, reduce the sour cream by a couple tablespoons so the cake doesn’t bake up too wet.

Press the streusel lightly. You don’t need to pack it down hard, but a gentle press helps it stay on top instead of rolling off when you slice.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Coffee or espresso: This is really good with coffee. I like it with something fairly strong since the cake is sweet and chocolatey.
Fresh berries: A bowl of strawberries, raspberries, or blueberries on the side is simple and nice. It makes the plate feel a little lighter.
Whipped cream: If you’re serving it more like dessert, add a small dollop of lightly sweetened whipped cream. It’s also good with a pinch of cinnamon stirred in.
Vanilla ice cream: Warm a slice and serve it with vanilla ice cream if you want a full dessert situation. It’s especially good if you skip the glaze.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers airtight at room temperature for up to 2 days. I usually keep the pan covered, or move slices to a container so the streusel doesn’t dry out.

For longer storage, refrigerate for up to 5 days. The cake firms up a bit in the fridge, so I like to let a slice sit out for a few minutes before eating, or warm it briefly.

You can also freeze individual portions if you want to stash a few slices. Wrap them well, then thaw in the fridge overnight or on the counter for an hour or two.

To rewarm, a short microwave zap works for a slice, or you can cover the pan with foil and warm it in a low oven until heated through.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Do I have to use sourdough discard, or can I use active starter?

You can use either. I usually use unfed discard because that’s what I’m trying to use up, but active starter works the same way in this recipe.

My sourdough discard is really thin. Will it mess up the cake?

It can make the batter a little looser. If your discard pours like heavy cream, reduce the sour cream by about 2 tablespoons so the cake doesn’t bake up gummy in the center.

Can I use Greek yogurt instead of sour cream?

Yes. Plain Greek yogurt works well and gives a slightly tangier flavor. If it’s very thick, the batter may feel a bit sturdier, but it bakes up great.

How do I know when the coffee cake is done?

The center should spring back when you lightly press it, and a toothpick should come out with a few moist crumbs (not wet batter). If the top is browning quickly but the middle isn’t done, tent it loosely with foil for the last 10 minutes or so.

Can I add nuts or use chopped chocolate instead of chips?

Definitely. Chopped chocolate works, and you can also add about 1/2 cup toasted nuts (pecans or walnuts are my favorites) either in the batter or mixed into the streusel.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Sourdough Chocolate Chip Coffee Cake

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Prep Time: 20

Cook Time: 40

Total Time: 1

Serving Size: 12

Tender sourdough discard coffee cake packed with chocolate chips and topped with buttery cinnamon streusel