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With a quick prep, this crowd-favorite homemade coffee cake is a delicious go-to for any breakfast, brunch, or celebration!

Along with our One Hour Cinnamon Rolls and Cinnamon Roll Cake, this coffee cake is always on our holiday must-make list. Be sure to try our Coffee Cake Muffins too!

A slice of easy homemade coffee cake served on a white plate with a fork.

Our Brunch Go-To!

One of my 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.

My mom first made it for the family when I was younger and I remember thinking, “I need to have this recipe in my life!” It was so delicious. We think you’ll love it too!

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 making it a great breakfast or event dessert.

It’s simple and has become a staple for many holiday morning celebrations, especially Christmas and Easter.

Coffee cake recipe baked in baking dish.

Why is it Called Coffee Cake?

This type of cinnamon coffee cake has been around for centuries with each country having its own variation.

The American versions have a delicious streusel topping and seem to have mainly originated from Germany. No matter the recipe, what they all had in common was being served alongside a warm cup of coffee. Hence the name coffee cake!

Coffee cake vs crumb cake. These breakfast cakes are very similar and are often served in the morning or as a snack alongside a cup of coffee. The batter of both cakes is the same, the difference lies in the cinnamon sugar topping.

This coffee cake recipe is topped with a thin streusel layer. Crumb cake has a much thicker and chunkier crumb topping.

How to Make Coffee Cake

  1. PREP. Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish with cooking spray or line it with parchment paper.
  2. WET INGREDIENTS. In a large mixing bowl, combine oil, large eggs, vanilla, and milk together.
  3. DRY INGREDIENTS. In a medium bowl, whisk together sugar, flour, baking powder, and salt.
  4. COMBINE. Combine egg mixture with flour mixture. Pour half the batter into the prepared pan.
    • I usually just use a whisk and spoon to whip this up, but you can use a stand mixer (with the paddle attachment, or a hand mixer). Just stay at a low-medium speed and don’t over-mix.
  5. CRUMB TOPPING. In a medium bowl, prepare streusel by combining brown sugar and cinnamon.
  6. LAYER. Sprinkle half of the streusel on top of the batter. Top with the remaining half of the batter and then sprinkle the remaining streusel on top.
  7. BUTTER. Drizzle with melted butter (you can do less and use ¼ cup butter or up to ⅓ cup butter melted).
  8. BAKE. Bake uncovered for 35-40 minutes.

Recipe Tips

  • Dense batter. The batter may seem thicker than expected. 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. 
    • Fruit. Adding fruit can be a delicious variation. Try folding some 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.
    • Oil. Use applesauce or coconut oil instead of vegetable oil
    • Chips + nuts. Fold some mini chocolate chips or cinnamon chips into the batter. Add sliced almonds or chopped pecans or walnuts to the top of the cake to give it a delightful crunch.
    • Spices. Add spices like nutmeg, allspice, or Pumpkin Pie Spice to the cinnamon sugar streusel.
    • Glaze. 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.
Melted butter drizzled over cake batter.

Storing tips

  • 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.
  • 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.
  • 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.

Serving Suggestions

This cake is often served with a cup of coffee or tea, but it’s great with other warm drinks as well: 

You can also serve it with some of our favorite savory breakfast casserole recipes like Cheesy Breakfast Casserole.

Coffee cake recipe slice on white plate with red dish towel.

For more Recipes:

4.99 from 2507 votes

Coffee Cake Recipe

By: Lil’ Luna
With a quick prep, this crowd-favorite homemade coffee cake is a delicious go-to for any breakfast, brunch, or celebration!
Servings: 15
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes


  • 2 large eggs lightly beaten
  • 1 cup vegetable oil
  • cups milk
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • cups packed light brown sugar
  • 1 tablespoon ground cinnamon
  • ¼-⅓ cup unsalted butter melted


  • Preheat the oven to 350°F. Lightly grease a 9-x-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 in the pan. Carefully pour the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar mixture over the top.
  • Drizzle the melted butter over the top, using more or less as desired.
  • Bake for 35–40 minutes and serve warm.



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°F for 8–10 minutes.


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.

Additional Info

Course: Breakfast
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    fantastic, easy-peasy recipe, which i followed to a T (except i only needed to use 1 cup of the brown sugar/cinnamon mix). i also happen to be an expert baker and am constantly in search of oil-based cakes and desserts, which IMHO are the unsung heroes of the baking universe. thanks for sharing this awesome recipe; it’s a keeper!

  2. I wouldnt call this coffee cake. It was flat, heavy, and didnt look anything like the photos… Not sure what everyone else was doing that I missed, but I am a baker so this wasnt my first rodeo with flour. Just a heads up, beware this recipe doesnt yield anything worth wasting all of these ingredients on!

    1. Sorry to hear you didn’t have a good experience with the recipe. Thanks for your feedback and for giving it a try!

    2. ive been using this recipe for years. made dozens of them. it turns out just like the photos every single time. as you mentioned, you missed something, as the recipe is just fine.

    1. you do realize you can use less sugar, right? as for brown sugar being ” gritty” yeah, totally the recipe and not the sugar itself… lol

  3. 5 stars
    Super easy & incredibly delicious! So quick to make, with regular ingredients. Budget friendly too! I highly recommend & will definitely make again.

  4. 5 stars
    This was much easier than most coffee cake recipes. It actually tasted better too. I usually only trust recipes from big sites like NYT. So glad I took a chance on this one–what a great recipe! Thank you.

  5. 5 stars
    I made it! It’s very good. The flavors come together about 1-2 days after baking, they really balance out. Great make ahead dish for an event.

  6. I made this last night and I have to say it came out delicious but very very oily. I’ve checked and rechecked the recipe and I believe I followed it to the letter. Ultimately I’m not sold on such an oil saturated cake. Tasty and smelled divine though.

    1. I followed this recipe to a T but instead of pouring the dry ingredients into the wet ingredients I sifted the flour mixture into the wet ingredients so that there was no large lumps of flour and it came out perfect. I would make this again for my co-workers.