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Commercial RecipeSour Cream Coffee Cake


27 minutes
48 servings

Take your sour cream coffee cake to the next level with HERSHEY'S Mini Semi-Sweet Chocolate Chips. They're the perfect complement to the ingredients you love — including chopped walnuts and zesty ground cinnamon. And the result is the perfect companion to that morning or mid-day cup of coffee.

Ingredients & Directions

Bake Time
25 minutes
2 minutes


  • 1 lb.
  • 10 oz.
    chopped walnuts
  • 2 Tbsp.
    ground cinnamon
  • 1 lb. 8 oz.
    HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225)
  • 5 lbs.
    plain white cake mix (without pudding in the mix)
  • 3-1⁄2 oz. (2 large)
  • 4 lbs.
    dairy sour cream
  • 20 fl. oz.



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan. Place pan extender on prepared sheet pan. Combine sugar, walnuts, cinnamon and HERSHEY'S Mini Semi-Sweet Chocolate Chips in large bowl. Set aside.


Mix together cake mix (dry), eggs and sour cream in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 2 minutes, gradually adding water, until thoroughly blended. Pour batter into prepared pan. Sprinkle reserved crumb topping evenly over cake batter. With spatula, gently swirl a little of crumb topping through batter, leaving most of crumb topping on surface of batter (do not over mix).


Bake 25 to 40 minutes* or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Cut into 2-1/2 inch servings.


Step 3: If using convection oven, rotate sheet pan one-half turn (180°) after 15 minutes of baking.