My deliriously soft coffee cake has a surprise ripple of cinnamon in the middle and a super simple streusel topping. This recipe takes just 30 minutes to prep and makes enough to feed a crowd (if you’re willing to share!). Recipe includes a how-to video!
The Only Coffee Cake Recipe Worth Making Again
Bold claim up there 👆🏻 I know. But I stand by it 100%. Ever since developing this moist coffee cake recipe almost five years ago, I have yet to find another that measures up.
Maybe it’s that soft, sweet (but not too-sweet) crumb, or the ribbon of cinnamon tucked away in the center. Maybe it’s that buttery blanket of streusel on the top, or the simple drizzle of vanilla glaze. Whatever it is, I’m hooked, and I know you will be too!
Serve this one up at your next special occasion or brunch (scones or French toast casserole are always a hit, too!), and just sit back and watch your guest’s eyes roll to the back of their heads with their first bite. Or just make it for dessert tonight, because Thursday’s are worth celebrating, too!
Why You’ll Love My Recipe:
- Has the softest texture and so much flavor, thanks to my secret ingredient 🤫
- Bakes in a large pan, so it’s perfect for serving to a crowd.
- The streusel topping is incredibly easy to make with NO pastry cutter!
- Takes just half an hour to prep before going in the oven.
What You Need
I’m not going to go over every ingredient on this list, but there are a few important ones worth a mention:
- Cream cheese. This is my secret weapon. I substitute some of the butter for cream cheese, and I believe this is what makes my recipe better than any other out there. The crumb on this cake is so soft, so moist, so melt-in-your-mouth–and the flavor is divine. And in case you’re worried that it makes the cake actually taste like cream cheese, it doesn’t!
- Sugar. While this probably isn’t an unexpected ingredient, using a blend of granulated and light brown sugar certainly isn’t always the norm. I love using brown sugar in many classic recipes where just granulated is typically used (like my chocolate cake!) because it adds depth of flavor and moisture.
- Cornstarch. We’ll add this to encourage a soft, tender, melt-in-your-mouth crumb. Cornstarch is another secret ingredient that I use in many of my recipes (remember my cinnamon rolls or chocolate chip cookies!?).
- Buttermilk. Regular whole milk would work here, but buttermilk adds flavor and moisture to the end-result (which is what makes my buttermilk pancakes so special). If you don’t have buttermilk on hand, feel free to use my buttermilk substitute instead.
SAM’S TIP: This batter will be thicker than what you’re used to, and that’s exactly as it should be. Because of this, when you layer your cinnamon sugar swirl in the center, the top layer can be a bit tricky to spread. You can try to smooth it over the surface like I suggest in the recipe, or you can just use a knife and swirl it into the cinnamon and sugar.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Coffee Cake
- Cream together the cream cheese and butter, then add the sugars and beat until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla.
- Combine the dry ingredients in a separate bowl.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients.
- Pour half the batter into your greased and floured pan, then add the cinnamon sugar layer.
- Add the remaining batter on top and use a knife to smooth (if it gives you a hard time, don’t stress it and just use a knife to swirl the batter and cinnamon together!).
- Melt your butter, then pour it over the remaining streusel ingredients and toss/claw the ingredients together to combine. You want the mixture to be nice and clumpy, don’t overwork it or it’ll be pasty and difficult to sprinkle!
- Sprinkle streusel over the prepared cake and bake for 40-50 minutes.
SAM’S TIP: While overmixing isn’t as much of a concern with this recipe, overbaking is definitely possible. If your cake turns out dense or dry, it was probably baked for a few minutes too long. Keep a close eye on your cake to make sure this doesn’t happen to you!
Frequently Asked Questions
Coffee cake (at least in America, though I know this is the case in other countries as well) doesn’t get its name because it contains coffee; rather, the name refers to a cake that is often served with coffee. While technically any cake you serve with coffee could fit the bill, coffee cake as I know it should always have a buttery-soft crumb and lots of streusel, just like today’s recipe.
Yes! Readers have reported this cake takes about 55 minutes to bake in a bundt pan. I do also have a classic vanilla bundt cake recipe.
This recipe yields a wonderfully moist, tender crumb that stays soft for days. To keep it tasting fresh, I recommend you store it in an airtight container at room temperature and enjoy within 3 days. While I haven’t frozen this cake, I don’t see any reason why it wouldn’t do well in the freezer (do not refrigerate it though, or it will dry out!).
Not quite! Crumb cake has a much thicker crumb topping with less cinnamon, and it lacks the cinnamon ripple that I add to the middle of my coffee cake. Both are equally delicious and go great with a cup of coffee though!
Serve yourself a slice (with or without coffee!) and admire just how beautiful a simple breakfast cake can really be ❤
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Coffee Cake
Ingredients
- ½ cup (113 g) unsalted butter softened
- 8 oz (225 g) cream cheese softened
- 1 cup (200 g) light brown sugar tightly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups (335 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup (120 ml) buttermilk
Cinnamon Swirl
- ¼ cup (50 g) sugar
- 1 ½ teaspoon cinnamon
Streusel Topping
- 1 ⅓ cup (175 g) all-purpose flour
- 1 cup + 2 Tbsp (225 g) brown sugar packed
- 3 Tablespoons granulated sugar
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 Tablespoons (140 g) unsalted butter melted
Glaze (optional)
- ½ cup (65 g) powdered sugar
- 2-3 teaspoons milk
Recommended Equipment
Instructions
- Preheat oven to 350F and lightly grease and flour a 13×9 baking pan.
- In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.½ cup (113 g) unsalted butter, 8 oz (225 g) cream cheese
- Beat in sugars until light and fluffy.1 cup (200 g) light brown sugar tightly packed, ½ cup (100 g) granulated sugar
- Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.2 large eggs
- Stir in vanilla extract.1 ½ teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.2 ½ cups (335 g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cornstarch, ½ teaspoon salt
- Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.½ cup (120 ml) buttermilk
- Spread about half of the batter into prepared pan (batter will be thick).
- Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.¼ cup (50 g) sugar, 1 ½ teaspoon cinnamon
- Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. If it gives you a tough time/doesn't want to spread, just try your best but don't stress! If it's easier, just swirl the cinnamon/sugar in with a knife. Set aside and prepare your streusel topping.
Streusel
- Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don’t want it to be too hot, if it does get too hot allow to cool.10 Tablespoons (140 g) unsalted butter
- Use a fork to stir together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to toss/claw together the ingredients until combined (mixture should be crumbly).1 ⅓ cup (175 g) all-purpose flour, 1 cup + 2 Tbsp (225 g) brown sugar, 3 Tablespoons granulated sugar, 4 ½ teaspoons ground cinnamon, ¼ teaspoon salt
- Sprinkle streusel evenly over batter.
- Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center, it should come out clean or with a few moist crumbs).
- Allow to cool before cutting and serving.
Glaze (optional)
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.2-3 teaspoons milk, ½ cup (65 g) powdered sugar
Notes
Storing
Store leftover coffee cake in an airtight container at room temperature for up to 3 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Related Recipes
Originally published April 10th, 2017. Post updated to include more details and information and a video February 2020. Recipe remains the same, it was perfect as-is!
Channen Garrity
I would like to add raspberries to this recipe but unsure how to go about it. Do I purée them and cook it down then add it? I would like to make this as an anniversary gift for my neighbor. Any helpful hints you would be super appreciated!
Sam
Hmm I honestly have not tried it so it’s hard to say. I think a raspberry jam layer could work in the center instead of the cinnamon layer but I can’t be very specific since I haven’t tried it myself yet, I’m sorry!
Ann
Hi,
Looks like a great recipe and i will be trying it this weekend.
Wondering if i could sub sour cream for some or all of the cream cheese?
Thanks so much – your videos are really helpful and appreciated!
Sam
Hi Ann! I have found that sour cream won’t yield as soft of a cake and it will be drier.
Sally
Just…O M G!!!! Another of your bestbestbestBEST recipes…..You really are the BEST baker!!!!! Thank you soooo much for giving us these recipes, Im an SSR super fan 4 life!
Sam
Thank you so much, Sally! I really appreciate it. 🙂 I am so glad you have enjoyed all of the recipes. This kind of support keeps me going. 🙂
Tyler
This. This is THE Coffee Cake! This is hands down the best recipe ever! Thank you so much for sharing. Everyone couldn’t stop commenting how good it was!!!
Sam
I’m so happy to hear it was such a hit, Tyler!! Thank you so much for commenting and letting me know how it turned out for you, I really appreciate it! 🙂
Erin
I made this coffee cake in a vegan style with vegan plant “butter”, vanilla coconut yogurt and Oat-ly oat milk. It came out exactly as your’s is pictured. Amazing!
Sam
I am so glad you enjoyed it so much, Erin! 🙂
Leslie Ramos
This comment I coming from Leslie’s husband. I asked her to let me leave a comment as I’d eaten most of the coffee cake. It is absolutely fantastic. Keep putting out those fantastic recipes. Especially the ones with cinnamon. Thanks!
Sugar Spun Run
I am so glad that you LOVED it, husband! Thank you so much for taking a moment to comment, I appreciate it! 😉
Since you’re a cinnamon fan you should try one of these recipes next:
(No Yeast) Cinnamon Rolls, Cinnamon Roll Cookies, Palmiers, Monkey Bread, or Snickerdoodle Cookies (my favorite!). 😉
Leslie
My wife just handed me her phone. We’ll be trying all of those for sure. I love snickerdoodles too.
Sugar Spun Run
I am happy that you liked the suggestions. Enjoy! 🙂
Morgan
I made this coffee cake when I had a MAJOR craving (hadn’t had coffee cake in ages) and was literally SO excited to make it. It turned out perfectly and my Dad said it was the best coffee cake he’s ever had!! My Grandpa even stopped by for a social distanced visit and naturally I had to share the coffee cake with him. He and my Dad said my late Grandma Ann would’ve loved this – coffee cake was her favorite! Thank you so much for sharing this amazing recipe. It’ll be my go-to (and will always remind me of my Grandma!) from now on. 🙂
Sugar Spun Run
I am so glad that you enjoyed it and that it reminded you of your grandmother, Morgan! Thank you for trying my recipe! 🙂
Shann
My son wanted cinnamon coffee cake for our quarantine baking day item. First time making coffee cake thus first time using this recipe. Several steps with batter, cinnamon filling and streusel topping…but OMG it turned out amazing! My husband said it was dense but very moist. He thought it tasted better than the version from Costco!! So glad we chose this recipe. We will definitely be adding this coffee cake to our list of favorite treats. Thanks for this recipe!
Sugar Spun Run
I am so glad that you enjoyed it and now have a new favorite treat, Shann! Thank you for trying my recipe and for commenting. 🙂
Heather
Can confirm! Best. Coffee cake. EVER. Not even close.
Sam
So happy to hear you enjoyed, Heather! 🙂
Indiya
Just like your other recipes that I’ve tried, this is amazing! My mom who is a self-proclaimed coffee cake connoisseur said it was the best she’s had and questioned whether I really made it even though I bake all the time. I took it as a compliment :). Thank you for another great recipe!!
Sam
I am so glad everyone enjoyed it so much, Indiya! 🙂
Michele
I have made other coffee cakes and could never find the perfect recipe, until I found this one. Have made this a couple times so far and it comes out perfect every time. Have one in the oven now. Thank you!
Sam
I am so glad you enjoy it so much, Michele! 🙂
Mary
Can I use milk instead of buttermilk for this recipe
Sam
Yes but the cake will not be as moist or quite as flavorful.
Priscilla
Best coffee cake ever! I have had people ask me to make this coffee cake for them. So, since we are house bound, coffee cake it is today, when it gets cooler. Supposed to be 91 degrees today.
Enjoy the day!
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Priscilla. I hope those you share it with will too. Thanks for commenting. Stay cool and enjoy your day. 🙂
Donna
What about adding blueberries???
Sugar Spun Run
Hi, Donna! Yes, blueberries will work fine in this cake. Enjoy! 🙂
Tracy
This made a wonderful brunch! The cream cheese added such great texture and moisture. Would definitely make it again.
Sam
So happy to hear you enjoyed! Thank you for commenting!
Samira
This was the tastiest cake I’ve baked! I finished it over a span of 5 days nearly single handedly 🙈 it stays true to tour claim, that I will never search for another coffee cake recipe again.
Sugar Spun Run
I am so glad that you loved it, Samira, and now have a new go-to recipe. Thanks for commenting. 🙂