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Cream Cheese Coffee Cake is even more decadent than your typical coffee cake! It is perfectly topped with a tasty streusel.

Cream cheese coffee cake is perfect for breakfast or dessert! It is moist and ultra yummy. For a special treat try pairing this with Double Chocolate Hot Cocoa or Mexican Hot Chocolate.

Cream cheese coffee cake on plate

Quick and simple

Confession… Breakfast is not my most important meal of the day. I bet some of you are like me where mornings are crazy. So, something quick and simple is what it comes down to when choosing what to eat for breakfast.

Luckily my family gets together often to eat “breakfast for dinner”. Coffee Cake often makes the menu. It really is scrumptious and easy to put together!

It is soft, moist and full of flavor. The creamy glaze drizzled takes it over the top. This is definitely a recipe to add to your morning, or “breakfast for dinner” menu. Not going to lie – our family loves “brinner!”

Coffee cake batter in bowl

Mix and bake!

WET INGREDIENTS. Cream together butter, cream cheese, sugar and eggs. In a separate bowl, combine milk and vanilla. Add to creamed mixture, stir until well blended.

DRY INGREDIENTS. Sift dry ingredients together and then add to creamed mixture. Mix well. Spoon mixture into 2-3 greased and floured cake pans (depending on the size of your cake pan. We used 2 because our pans were a bit bigger.

TOPPING & BAKE. Mix together streusel ingredients and spread over top of pans. Bake at 350 for 20 minutes.

TIPs + variations

To adjust the size and make these in a  9×13 pan or into muffins simply adjust the bake times. To be extra sure insert a toothpick into the center. If it comes out clean the cake is done.

  • To make a 9×13 bake at 350 degrees F for 35 minutes. 
  • For muffins, bake at 375 degrees F for 15-17 min.

For delicious VARIATIONS try adding fruit. Blueberries, sliced peaches or sliced apples. Note: The liquid from the fruit may cause the cake to be baked longer.

Nuts are also delicious; add sliced almonds, chopped pecans or walnuts to the top of the cake to give it a delightful crunch.

Coffee cake with cream cheese

Store + reheat

STORE cream cheese coffee cake in an airtight container at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to a week.

Wrap tightly with plastic wrap and FREEZE in an airtight container for up to 3 months.

Remove any wrappings and REHEAT the portion in the microwave for 10 second increments until warm. To REHEAT in the oven, wrap the cake in aluminum foil. Preheat the oven to 350 degrees F and heat for 6-8 minutes or until warm.

Cream cheese coffee cake recipe on plate

Serve cream cheese coffee cake with:

4.96 from 125 votes

Cream Cheese Coffee Cake Recipe

By: Lil’ Luna
Cream Cheese Coffee Cake is even more decadent than your typical coffee cake! It is perfectly topped with a tasty streusel.
Servings: 8
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients 

Streusel Topping

Instructions 

  • Cream together butter, cream cheese, sugar and eggs.
  • In a separate bowl, combine milk and vanilla. Add to creamed mixture, stir until well blended.
  • Sift dry ingredients together and then add to creamed mixture. Mix well.
  • Spoon mixture into 2-3 greased and floured cake pans (depending on the size of your cake pan. We used 2 because our pans were a bit bigger).
  • Mix together streusel ingredients and spread over top of pans. Bake at 350 for 20 minutes.

Nutrition

Serving: 8g, Calories: 604kcal, Carbohydrates: 94g, Protein: 7g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 104mg, Sodium: 506mg, Potassium: 245mg, Fiber: 1g, Sugar: 66g, Vitamin A: 819IU, Calcium: 125mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
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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




69 Comments

  1. 5 stars
    Very good recipe. One of the best coffee cakes I’ve had. Except it has to bake longer than 20 minutes. Mine took a half hour.

    1. I have made this many times successfully, and it is always a big hit. Today I made it, and it took forever to bake, maybe 3 times as long as stated. I used the same cake pans I always use, and double checked the ingredients and measurements. Can’t figure out what went wrong.

  2. Perhaps I’m not reading it correctly but was there supposed to be be no cinnamon added to this ? I’m in the middle of making it as we speak I’m just gonna add it anyway

    1. The recipe doesn’t call for cinnamon, but you can definitely add it in. Hope it turned out delicious!

  3. 2 stars for the amount of sugar in this recipe. Must be a Dentist in the family! This is a double recipe !

    I saw the questions regarding pan size and the confusion. I used a 3 quart glass baking dish, greased.

    I divided the batter in half and spooned it into the pan. Then I added 1 C pecans and 1/4 c cocoa powder to the middle. I poured the remaining batter on top of nuts and cocoa, spreading with a spatula. I didn’t like her streusel topping, (not enough flour or butter) so I followed Sugar Spun Run- I even cut her sugar in half as well- using brown sugar and added cinnamon- 1 tablespoon.
    This was baked for 50 minutes at 350 degrees.

    Maybe next time, I’ll use a cream cheese filling for the middle to combat the dryness of coffee cakes everywhere.

  4. 2 stars for the amount of sugar in this recipe. Must be a Dentist in the family! This is a double recipe !

    I saw the questions regarding pan size and the confusion. I used a 3 quart glass baking dish, greased.

    I divided the batter in half and spooned it into the pan. Then I added 1 C pecans and 1/4 c cocoa powder to the middle. I poured the remaining batter. I didn’t like her streusel topping, (not enough flour or butter) so I followed Sugar Spun Run- I even cut her sugar in half as well- using brown sugar and added cinnamon- 1 tablespoon.
    This was baked for 25 minutes at 350 degrees.

    Maybe next time, I’ll use a cream cheese filling for the middle to combat the dryness of coffee cakes everywhere.