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With a quick prep, this crowd-favorite coffee cake recipe is a delicious go-to for any breakfast, brunch, or celebration!
How to Make Coffee Cake
One of our FAVORITE things to make for a breakfast or brunch get-together is coffee cake! It’s quick, buttery, and so cinnamon-y that everyone loves it.
We first had this recipe when we were younger, but it was so good, we knew it had to become a go-to and it has. It’s simple, it’s delicious, and it’s perfect for any occasion (even Khloe Kardashian agrees!)
We love to serve it with other breakfast casseroles and bakes like our: Sausage Breakfast Casserole, Breakfast Potato Casserole and Cinnamon Roll Cake.
Why We Love IT!
- Simple. The recipe comes together in no time and uses simple ingredients that most usually have on hand.
- Event Perfection. Whether it’s for an Easter Brunch, Christmas Breakfast, baby shower or bridal shower, this coffee cake recipe is perfect for any occasion.
- Delicious. This moist and sweet cake has the perfect flavors of butter, cinnamon and sugar make it so tasty.
- PREP TIME: 15 MINS
- COOK TIME: 45 MINS
Ingredients
- 2 large eggs – room temperature and lightly beaten will help bind them together best with the other ingredients
- 1 cup vegetable oil – or use an equal amount of applesauce or coconut oil instead of vegetable oil
- 1¼ cups milk – adds moisture and helps to activate the baking soda
- 1 tablespoon vanilla extract – rounds out the overall flavor
- 3 cups all-purpose flour – provides the structure for the cake, measure the flour correctly for the best texture.
- 1 cup granulated sugar – adds sweetness and tenderness to the crumb
- 1 tablespoon baking powder – helps the cake rise to a fluffy texture
- ½ teaspoon salt – balances out the sweetness of the cake
- 1¼ cups light brown sugar – adds a deeper sweetness and a hint of caramel to the cinnamon mixture
- 1 tablespoon ground cinnamon – easily adjust the flavor by adding spices like nutmeg, allspice, or Pumpkin Pie Spice to the cinnamon sugar streusel
- ¼-⅓ cup unsalted butter – adds flavor and moisture and helps bind the cinnamon mixture to the cake
How to Make Coffee Cake
- PREP. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
- BATTER. In a large mixing bowl, mix 2 eggs, 1 cup oil, 1¼ cups milk, and 1 tablespoon vanilla.
- In a medium bowl, blend 3 cups flour, 1 cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
- Add dry ingredients to the wet ingredients and mix well. Pour half the batter into the prepared baking dish.
- STREUSEL. In a medium bowl, combine 1¼ cups packed brown sugar and 1 tablespoon cinnamon and mix well.
- Sprinkle half of the cinnamon sugar on top of the batter in the pan. Carefully pour the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar mixture over the top.
- Drizzle ¼-⅓ cup melted butter over the top, using more or less as desired.
- BAKE. Bake for 35–40 minutes and serve warm.
Complete the Meal
- SIDES. Yogurt Parfaits, Scrambled Eggs, Bacon, Breakfast Charcuterie Board
- MORE BREAKFAST CAKES. New York Crumb Cake, Cinnamon Roll Cake, Sour Cream Coffee Cake, Bisquick Coffee Cake
- SERVE THIS WITH: Apple Cider, Wassail, Hot Chocolate Recipe, Breakfast Casserole, Bacon and Cheese Quiche, Cinnamon Rolls
MORE COLLECTIONS. Breakfast Casserole Recipes, Breakfast Pastry Recipes, Easy Breakfast Ideas
Coffee Cake Recipe
With a quick prep, this crowd-favorite homemade coffee cake is a delicious go-to for any breakfast, brunch, or celebration!
Equipment
Ingredients
- 2 large eggs, lightly beaten
- 1 cup vegetable oil
- 1¼ cups milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups packed light brown sugar
- 1 tablespoon ground cinnamon
- ¼-⅓ cup unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, mix eggs, oil, milk, and vanilla together.
- In a medium bowl, blend flour, sugar, baking powder, and salt.
- Add dry ingredients to the wet ingredients and mix well. Pour half the batter into the prepared baking dish.
- In a medium bowl, combine brown sugar and cinnamon and mix well.
- Sprinkle half of the cinnamon sugar on top of the batter. Carefully pour the remaining batter over the cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar mixture on top.
- Drizzle the melted butter over the top, using more or less as desired.
- Bake for 35-40 minutes and serve warm.
Video
Notes
Make ahead of time. This cake can be baked several days in advance and stored in an airtight container in the refrigerator for up to a week. Reheat in the microwave, or in the oven at 350 degrees F for 8-10 minutes.
Nutrition
Serving: 1slice, Calories: 264kcal, Carbohydrates: 52g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 32mg, Sodium: 101mg, Potassium: 175mg, Fiber: 1g, Sugar: 32g, Vitamin A: 161IU, Vitamin C: 0.02mg, Calcium: 88mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Why is it Called Coffee Cake?
- Using a spoon or spatula to mix the dry ingredients with the wet ingredients can help with the density. If you’re really worried, add an extra egg or a little bit more milk to thin it out and make it easier to pour.
What are the best variations?
- Fruit. Fold blueberries, diced peaches, or chopped apples into the batter. Note the liquid from the fruit may cause the cake to have a more moist texture and need to be baked longer.
- Chips + nuts. Fold some mini chocolate chips or cinnamon chips into the batter. Add sliced almonds, chopped pecans, or walnuts to the top of the cake to give it a delightful crunch.
- Drizzle a glaze over the top. Make a glaze by mixing ½ cup confectioners sugar with 1 tablespoon milk. Mix until smooth and drizzle over the cooled cake.
How to Store Coffee Cake?
- Store this easy coffee cake recipe in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
How to Freeze?
- Wrap leftovers tightly with plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw on the counter.
Ways to Reheat?
- Warm in microwave for 10-second increments until warm. To heat in the oven, remove any plastic wrap then wrap in aluminum foil. Preheat oven to 350°F and heat for 6-8 minutes or until warm.
I double checked myself and I did all of the measurements correctly…but I barely had enough batter for even one thin layer in a 9×13” pan. I think it may have been okay in a 9×9….but definitely not for a 9×13. Also, I think the issue everyone is having with the center not baking is related to the amount of butter poured over the top. I’m glad I read all of the comments ahead of time and adjusted that.
Thanks so much for your input! I really appreciate it!
Just made your coffee cake,added some sliced apples and blueberries, only added 10 more minutes on cake a just afew more after I took foil off..Thisis a very tasty cake although the apples have alittle crunch, still very good. Will make again!!
hi there ! i tried making your cake but unfortunately it didnt come out anything like how i would expected it too. is there something i did wrong ? i followed all the instructions but yet it didnt cook properly after leaving it in for a aditional 20 min
I’m not sure exactly why it didn’t turn out the way you had hoped but I know that each oven is calibrated a little bit differently. The temperature of your oven may run a little lower than mine. That might not be the issue but is something I always take into consideration. I’m so sorry it didn’t turn out the way you had planned. Thanks so much for trying it!
Excellent recipe…and so tasty! I’m a seasoned home cook/baker, but had trouble with baking time on this recipe. I’m sure the fault is mine, but to get the center done, it took an hour to bake through. The edges were a bit crunchy (which I like anyway), but otherwise cake turned out excellent. This recipe is going into my personal favorite recipe card box.
Thank you for sharing!
You’re welcome! I’m glad you enjoyed it. Thanks so much for sharing what you did!
The best buttery, crunchy, rich soft coffee cake ever. Everybody raves!
Awe, thank you so much! I’m so glad everyone likes it!
Can I substitute milk for almond milk?
This is a five star coffee cake! It is super moist and scrumptious, it is so goood my three year old grandson asked to make it this morning (5-3-2021), and he is a very PICKY eater. P.S. To help another commenter, yes you can you use Almond milk. That is the only milk I use and it still comes out very DELICIOUS. Hope this helps.
Thank you! That is awesome to hear about your grandson! So glad to hear the cake was a hit.
Yes, you sure can! It might alter the result slightly, but the cake should still turn out wonderful!
I make this recipe often. It’s a big hit when my guy and his friend go to camp to trap and hunt. It’s always something they ask me to make.
I’m so glad you like it as much as we do! Thanks for sharing!
Did anybody find the recipe a bit confusing- cuz I thought that I was supposed to add both sugars and the butter into the batter 😬
I’m sorry you found the recipe instructions confusing. I will read over them and make sure I clarify more in the directions. Thanks for trying it!
I rate this recipe stars! It easy to make and is delicious, the only thing I changed was the extract, I used maple. Next time, however, I will up the cinnamon, I almost did it, but decided to stay with the original recipe. We love cinnamon!
We’ve made this a few times and always been very happy with it. Turned out delicious whether a whole or half recipe (in 8×11). And we add walnuts to the strudel layer. Thanks so much!
Walnuts sounds like a great addition! Thanks so much for sharing! Glad you enjoy it!
This cake was perfect! I followed the directions exactly. It was just right for a 9×13 pan and rose beautifully. I went with the lesser amount if melted butter on top. We ate it warm, right out if the oven with no icing. Thank you!
I’m so happy you enjoyed it so much! Eating it warm straight out of the oven is the best!
This is delicious!!!! Thank you for such an easy recipe!
You are so welcome! I’m glad you enjoyed it!
Great recipe! Easy ingredients and instructions! I used 1/3 cup of butter and waited to serve until all of the butter soaked into the cake. Some reviewers complained about the 9×13 pan but I can’t imagine this recipe fitting in a smaller pan. It rose to the top of my pan. Although batter is thick it just takes patience and a spatula to spread it out. Thanks for this recipe!! I will definitely make this again!
You’re so welcome! I’m glad you enjoyed it! Thanks so much for sharing what you do!