Easy Coffee Cake

The BEST and EASIEST Coffee Cake Recipe! It’s moist, delicious and perfect for showers, breakfast and holiday celebrations!

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! Can you tell we love our cinnamon cakes?!

Coffee Cake

Easy Coffee Cake

One of my FAVORITE things to make for a breakfast get-together is coffee cake! This next recipe is quick and it is so buttery and cinnamon-y that everyone loves it. My mom first made it for me when I left for a summer camp as a teenager and I remember thinking, “I need to have this recipe in my life!” It was just too good.

Since then, I’ve tried a few coffee cake recipes before, but none come close to this one. It’s simple and has become a staple for many holiday morning celebrations. This cake is moist, soft, warm and full of cinnamon and sugar goodness.

Why is it called coffee cake when there isn’t coffee in the ingredients? This type of cake has been around for centuries with each country having their 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 warm cup of coffee. Hence the name Coffee Cake!

How to Make Coffee Cake

How to Make Coffee Cake

As we mentioned, this coffee cake recipe is very simple. It takes us about 10 minutes to make before throwing it in the oven. After 30 minutes or so, you end up with the most delicious coffee cake you’ll ever try. 😉

To make it, begin by mixing the oil, eggs, vanilla and milk together. In a separate bowl, combine the dry ingredients – sugar, flour, baking powder and salt. Combine the wet and dry ingredients and blend until smooth. Set aside.

Then you will make your streusel/brown sugar topping by combining the brown sugar and cinnamon.

Pour half the batter into a greased 9×13 pan. Sprinkle on half the streusel. Top with remaining batter and then sprinkle on the rest of the streusel. Drizzle with melted margarine/butter.

Super easy!! The best part is knowing you have brown sugar and cinnamon all through out the cake! We love serving this coffee cake straight from the oven, but I must warn, it’s just as delicious cold too! 😉

Is this batter supposed to be so dense? Yes, don’t be alarmed when your batter seems thicker than you’re expecting. Using a spoon or spatula to mix the dry ingredients with the wet ingredients can help with the density. If you’re really worried you can add an extra egg or a little bit more milk to thin it out and make it easier to pour. 

What are some coffee cake add-ins or substitutions?

  • Adding fruit can be a delicious variation. Try blueberries, sliced peaches or sliced apples. The liquid from the fruit may cause the cake to be baked longer.
  • Use applesauce or coconut oil instead of vegetable oil
  • Add sliced almonds or 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 c confectioners sugar with 1 tablespoon milk. Mix until smooth and drizzle over cooled cake.

Easy Coffee Cake

How do I store coffee cake?

Here are our top tips for storing coffee cake:

  • Store in an airtight container at room temperature for up to 2 days.
  • Store in an airtight container in the refrigerator for up to a week.
  • Wrap tightly with plastic wrap and store in an airtight container in the freezer for up to 3 months.

We like our coffee cake warm. 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 degrees F and heat for 6-8 minutes or until warm.

Coffee Cake Recipe

If you’re looking for a  quick and easy treat you can make for a breakfast get together, shower or meeting, then you should try this cake. It always gets two big thumbs up from anyone who tries it. 😀

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Coffee Cake Recipe

4.77 from 480 votes
The BEST and EASIEST Coffee Cake Recipe! It's moist, delicious and perfect for showers, breakfast and holiday celebrations!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 30 minutes
Servings 15
Calories 314 kcal
Author Lil' Luna

Ingredients

  • 1 cup oil
  • 2 eggs beaten
  • 1 tsp vanilla
  • 1 cup milk
  • 1 cup sugar
  • 3 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/3 - 1/2 cup butter melted

Instructions
 

  • In a large mixing bowl. combine oil, eggs, vanilla and milk together.
  • In a medium bowl, blend together sugar, flour, baking powder and salt.
  • Combine egg mixture with flour mixture. Pour half the batter into a lightly greased 9x13 pan.
  • In a medium bowl, prepare streusel by combining brown sugar and cinnamon.
  • Sprinkle half of streusel on top of the batter. Top with remaining batter and then sprinkle the remaining streusel on top.
  • Drizzle with melted butter (you can do less and use 1/3 cup butter or up to 1/2 cup butter melted).
  • Bake, covered with foil at 350 for 25-30 minutes. Take off foil and bake an additional 10 minutes.

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About the Author

Kristyn Merkley

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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Comments:

  1. I’m thinking the one cup of oil is a misprint? Hoping to make this tonight, praying for a quick response!

    1. Hi Catherine! The one cup of oil as the recipe says is correct. Hope the cake turned out yummy for you! 🙂

  2. I followed the recipe exactly. I used a little under 1/2 cup of butter. It came out perfect and it was soooo delicious!

  3. 5 stars
    This coffee cake was absolutely delicious! Definitely the best I have ever had and I will keep this recipe forever. The only comment I have is that next time I will use less butter. I went with going closer to the half a cup worth of butter and it pooled quite a bit in the middle of the cake so I had to spoon it off while it was baking. But after that it baked up perfectly and was a huge hit! Thanks for sharing!

  4. 3 stars
    I’m sure this recipe is fine but it’s incredibly frustrating to read. Outside of the paywall – the ingredient list should be broken into two separate sections : streusel and cake batter.

    When the instructions state “add sugar” it should say “add white sugar”.

    Adding the butter (fat) on top of the cake batter with oil (fat) pre baking, why? Add it after it has been baked or at least soften it and add it to the ingredient list.

    If you want the cake covered (aluminum is horrifically wasteful and unnecessary) then state that in the section in which you are adding the item in the fridge not when you are pulling it out of the oven.

    Super simple recipe – why make it so hard to read that people make mistakes. Maybe it’s just me but I do a lot baking so I doubt it.

    1. Followed it in order of ingredients. Not hard to follow. I always read a recipe through before making anything. Maybe try that next time

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