Cream Cheese Coffee Cake is a soft, tender breakfast cake with brown sugar streusel and a simple vanilla glaze. Instead of using cream cheese as a separate filling, we mix it right into the batter, which helps keep the cake moist and gives every slice a little extra richness.
We make this one for holiday mornings, baby showers, church brunches, and family get-togethers because it is easy to serve from a 9×13-inch pan and can be made ahead. The brown sugar streusel adds a little crunch on top, and the glaze makes it even more delicious without adding much work.
If you love coffee cake, be sure to try these favorites: classic Coffee Cake, Coffee Cake Muffins and Sour Cream Coffee Cake.
Why You’ll Love It + Why It Works:
- Soft + Tender. Cream cheese in the batter adds moisture and richness, helping every slice stay soft and tender.
- Easy for Brunch. One 9×13-inch pan makes plenty for holiday mornings, showers, church brunches, and family gatherings.
- Brown Sugar Streusel. The buttery streusel adds a sweet, crumbly topping that gives the cake extra texture in every bite.
- Mixing Matters. Alternating the dry ingredients with the milk and mixing just until combined helps keep the crumb light instead of tough.
- Make-Ahead Friendly. Bake it ahead, refrigerate once cooled, then add the vanilla glaze before serving for an easy breakfast or brunch.
Cream Cheese Coffee Cake Ingredients
Cake
- Unsalted butter (1/2 cup, softened): Creams with the sugar for lift and adds moisture to the crumb.
- Cream cheese (8 oz, softened): Keeps the cake ultra tender with a subtle tang that tastes bakery fresh.
- Granulated sugar (1 1/2 cups): Sweetens and helps the crust caramelize lightly at the edges.
- Eggs, room temp (2 large): Bind and set the batter, giving slices structure without dryness.
- All-purpose flour (2 1/4 cups): Provides extra structure to balance the added butter, so the cake rises tall.
- Baking powder (2 teaspoons): Primary leavener for a soft, even lift.
- Baking soda (1/2 teaspoon): Works with dairy to tenderize and aid browning.
- Salt (1/2 teaspoon): Balances sweetness and sharpens flavor.
- Whole milk, room temp (1/2 cup): Loosens the batter for a smooth pour and tender crumb.
- Vanilla extract (1 teaspoon): Adds warm bakery aroma that carries through the glaze.
Streusel
- Cold butter for streusel (1/3 cup, cubed): Helps create coarse crumbs that bake up crisp on top.
- Light brown sugar, packed (1 cup): Adds sweetness and helps the streusel bake up crisp.
- All-purpose flour for streusel (1/2 cup): Binds the sugar and butter so crumbs hold shape.
- Cinnamon for streusel (1 teaspoon, optional): Gentle warmth that complements the vanilla glaze.
- Pinch of salt: Balances sweetness for a rounded flavor.
Glaze
- Powdered sugar for glaze (1 cup, sifted): Sweetens the glaze and helps it set after drizzling.
- Milk or heavy cream for glaze (2–3 tablespoons): Adjusts to a pourable drizzle that sets but stays tender.
- Vanilla extract for glaze (1/2 teaspoon): Echoes the cake’s vanilla and adds aroma.
- Pinch of salt for glaze: Keeps the glaze from tasting overly sweet.
How to Make Cream Cheese Coffee Cake
Preheat the oven to 350°F. Grease and flour a 9×13-inch metal baking pan.
In a medium bowl, beat butter, cream cheese, and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix. The batter will be thick. Spread it evenly into the prepared pan.
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs with some small clumps. Sprinkle the streusel evenly over the batter.
Bake for 35–40 minutes or until a toothpick in the center comes out clean. The top should be lightly golden and the center should spring back when gently touched.
While the cake is baking, make the optional glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth and easy to drizzle. Let the cake cool for 10 to 15 minutes, then slice and drizzle with glaze.
Kristyn’s Recipe Tips
- Start with Room Temperature Ingredients. Let the cream cheese, butter, eggs, and milk come to room temperature so the batter mixes smoothly and bakes evenly.
- Do Not Overmix. Once the dry ingredients are added, mix just until combined so the cake stays soft and tender.
- Keep the Streusel Butter Cold. Cold butter helps the streusel form coarse crumbs and small clumps that bake up crisp on top.
- Watch the Bake Time. Bake until a toothpick inserted in the center comes out clean, then let the cake cool for 10 to 15 minutes before glazing and slicing.
- Switch It Up. Add chopped pecans, walnuts, or sliced almonds to the top for extra crunch. If you add fruit such as blueberries, peaches, or apples, the extra moisture may increase the bake time, so keep an eye on the center.
- Make It Ahead. Bake the coffee cake a day ahead, let it cool completely, then cover and refrigerate. Add the glaze shortly before serving, and let it sit at room temperature for a bit or warm individual slices if you prefer it served warm.
Cream Cheese Coffee Cake Recipe
Ingredients
Cake
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temp
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk room temp
- 1 teaspoon vanilla extract
Streusel Topping
- 1/3 cup cold butter cubed
- 1 cup light brown sugar packed
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon optional, but adds warmth
- Pinch of salt
Glaze
- 1 cup powdered sugar sifted
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13-inch metal baking pan.
- In a medium bowl, beat butter, cream cheese, and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to over-mix. The batter will be thick. Spread it evenly into the prepared pan.
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs with some small clumps. Sprinkle the streusel evenly over the batter.
- Bake for 35–40 minutes or until a toothpick in the center comes out clean. The top should be lightly golden and the center should spring back when gently touched.
- While the cake is baking, make the optional glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth and easy to drizzle. Let the cake cool for 10 to 15 minutes, then slice and drizzle with glaze.
Notes
Nutrition
Recipe FAQ
Usually, no. Coffee cake gets its name because it is traditionally served with coffee. This Cream Cheese Coffee Cake is flavored with vanilla and topped with brown sugar streusel and an optional glaze.
Store leftovers in an airtight container in the refrigerator. Let individual slices come to room temperature before serving, or warm them briefly in the microwave if you prefer the cake warm.
Warm individual slices in the microwave in 10-second intervals until heated through. To reheat a larger portion, cover loosely with foil and warm in a 350°F oven until heated through.
More Like This
More Coffee Cakes
Sour Cream Coffee Cake
45 mins
Coffee Cake Recipe
55 mins
Bisquick Coffee Cake
45 mins
Coffee Cake Muffins
40 mins
Collections
This recipe was first published June 1, 2016.
Just curious how can it be Coffee cake it there is no ingredients for coffee
Great question! Coffee cake actually gets its name because it’s traditionally served with coffee, not because it contains coffee.
This is the best coffee cake recipe that I have ever tried. It is easy to make and comes out perfectly using the exact recipe given.
I’m glad and thank you so much for the wonderful review!
I love this coffee cake recipe. The cake is moist, and the topping is scrumptious. The only changes I made was using 1 cup of sugar instead of 1 and a half cups, and I put a half cup of pecan meal in the topping.
I love the idea of adding pecan meal to the topping. I’m glad the cake turned out moist and delicious for you!
Excellent coffee cake. Total time of 30 minutes is off as it bakes 35-40. Add in the time for ingredients to come to room temp and cool down time in your plan.
This recipe is okay but I liked the copycat Starbucks coffee cake better.
so far it needed more bake time than indicated and also to make the struesel the butter should be at least softened. Haven’t tasted it yet. Looks good and will be served to guests tomorrow.
Thanks!
Thank you for your comment! I’ve updated the note to use softened butter for the streusel. I hope everyone enjoys the cake!
That is amazing to hear! I love that it has been a go to for you for so long, and it’s great to know it works well with freshly milled hard white wheat too!
Was super excited to try this but it unfortunately didn’t work out. The streusel topping kinda melted into the batter and the center is just goop. I think if I were to make it again I would put the topping on halfway through instead. The little bit that’s edible does taste pretty good at least.
I’m sorry it didn’t turn out the way you hoped. Thanks for giving it a try,
The cake turned out perfectly but I had to make a few adjustments to it. I had to make sure all ingredients were room temp (yes that includes eggs and milk too). I beat the butter first, followed by cream cheese and then sugar. This makes the base airy and thick. After that, add in your milk and flour alternatively and beat on low setting like when making cupcakes. This makes sure that the batter retains the air and thickness. I then put the batter in a pan and spread walnuts on the top. For the streusel, you can put in 1/4 cup of brown sugar because the ratio above with the flour and butter makes it too sweet.
I really appreciate you trying the recipe and sharing your positive experience.
Thanks yummy
I’m so glad you enjoyed it!