The Best Coffee Cake Mix
This coffee cake mix recipe creates the most tender, cinnamon-swirled masterpiece with a buttery crumb topping thatโll disappear before it cools completely.
What Makes This Coffee Cake Special?
This coffee cake mix recipe transforms simple pantry staplesโall-purpose flour, brown sugar, cinnamon, sour cream, and butterโinto an incredibly moist, triple-layered masterpiece with a hidden cinnamon-sugar ribbon and irresistible buttery streusel crumb topping that shatters perfectly with each forkful.
Iโve been making this cake mix coffee cake for Sunday brunches since my mom passed down her handwritten recipe card about fifteen years ago. The edges get this gorgeous golden-brown crust while the inside stays ridiculously tenderโhonestly, itโs dangerous how quickly it disappears.
What I love most is how it fills your kitchen with that cinnamon-sugar warmth that makes everyone wander in asking, โWhat smells so good?โ If youโre into cozy breakfast treats, youโll want to check out our ultimate brioche French toast recipe next.
Table of Contents
Why Youโll Love This Easy Coffee Cake with Cake Mix
This coffee cake mix recipe checks every box for the perfect breakfast treat. Hereโs why itโll become your go-to:
Itโs ridiculously simple. You donโt need fancy equipment or professional skills. If you can stir batter and sprinkle toppings, youโve got this.
That streusel topping is addictive. Seriously, Iโve caught myself picking off the crumbly bits before serving. The combination of brown sugar, butter, and cinnamon creates these buttery clusters that are basically edible treasure.
The hidden cinnamon layer is genius. When you slice into it, thereโs this gorgeous ribbon of cinnamon sugar running through the middle. Itโs like finding a secret surprise in every bite.
It feeds a crowd. This makes 15 generous servings, perfect for holiday mornings, brunch potlucks, or when you just want leftovers for the entire week.
I learned the sour cream trick from King Arthur Bakingโit keeps the crumb incredibly tender and adds this subtle tanginess that balances the sweetness perfectly. Game-changer.
Want more breakfast inspiration? Our blueberry cheesecake French toast is another crowd-pleaser that disappears fast.
The Best Cinnamon Streusel Coffee Cake
Equipment
- 9 x 13-inch baking pan
- Stand mixer with paddle attachment
- Three mixing bowls
- fork
- Offset spatula (optional)
Ingredientsย ย
For the Streusel Topping
- 1 cup all-purpose flour 125g
- 1 cup brown sugar 180g, packed
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
- ยฝ cup unsalted butter 113g, softened
For the Cinnamon Layer
- ยผ cup sugar 50g
- 1 tablespoon all-purpose flour
- ยฝ teaspoon ground cinnamon
For the Cake Batter
- 3 cups all-purpose flour 375g
- 2 ยผ cups sugar 450g
- ยพ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon kosher salt
- 1 cup unsalted butter 226g, softened
- 1 cup sour cream 230g
- ยผ cup whole milk
- 4 large eggs
- 1 tablespoon vanilla extract
Instructionsย
- Preheat your oven to 350ยฐF and generously butter or spray your 9 x 13-inch pan. Donโt skip greasing the cornersโthatโs where things like to stick.
- In a small bowl, combine all-purpose flour, packed brown sugar, ground cinnamon, and kosher salt. Use a fork to mash the softened butter into the dry ingredients until you get a crumbly, sandy texture with some pea-sized chunks. Set this aside.
- In another small bowl, whisk together sugar, all-purpose flour, and ground cinnamon until evenly distributed. This gets sprinkled between the batter layers for that gorgeous ribbon effect.
- Add all-purpose flour, sugar, baking powder, baking soda, and kosher salt to your mixer bowl. Stir on low with the paddle attachment just until combinedโno need to overdo it here.
- Add your softened butter to the dry ingredients and beat on medium-low speed for 2 to 3 minutes. Youโre looking for a texture like moist sand with no large butter chunks visible.
- In a medium bowl, whisk together sour cream, whole milk, eggs, and vanilla extract until smooth and pale yellow. Pour this mixture into your flour-butter base and beat on medium speed until you get a smooth, glossy batter. A few tiny lumps are totally fineโovermixing develops gluten and creates a tough, dense cake rather than a tender crumb.
- Spread half the batter into your prepared pan, smoothing it to the edges. Sprinkle the cinnamon-sugar mixture evenly over the entire surface. Gently spread the remaining batter over the cinnamon layer using a light touch, working from the center outward. Finally, scatter the streusel topping all over.
- Slide the pan into your preheated oven and bake for 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be deeply golden and the streusel should look crispy.
- Let the cake cool on a rack for at least 1 hour before slicing. Cutting into it while warm makes it crumbly and harder to get clean slices.
Notes
Nutrition
Nutritional Peek
| Per Serving | Amount |
|---|---|
| Calories | 420 |
| Protein | 5g |
| Carbs | 58g |
| Fat | 19g |
Ingredients Youโll Need
This cake mix coffee cake comes together with ingredients you probably already have. The streusel topping and cinnamon layer create those bakery-worthy layers everyone goes crazy for.
| Amount | Ingredient |
|---|---|
| For the Streusel Topping: | |
| 1 cup (125g) | All-purpose flour |
| 1 cup (180g) | Brown sugar, packed (I love the molasses depth here!) |
| 1 teaspoon | Ground cinnamon |
| Pinch | Kosher salt |
| 1/2 cup (113g) | Unsalted butter, softened |
| For the Cinnamon Layer: | |
| 1/4 cup (50g) | Sugar |
| 1 tablespoon | All-purpose flour |
| 1/2 teaspoon | Ground cinnamon |
| For the Cake Batter: | |
| 3 cups (375g) | All-purpose flour |
| 2 1/4 cups (450g) | Sugar |
| 3/4 teaspoon | Baking powder |
| 1/2 teaspoon | Baking soda |
| 1/2 teaspoon | Kosher salt |
| 1 cup (226g) | Unsalted butter, softened |
| 1 cup (230g) | Sour cream (donโt skimpโthis is what makes it amazing) |
| 1/4 cup | Whole milk |
| 4 large | Eggs |
| 1 tablespoon | Vanilla extract |
Equipment Youโll Need
Essential:
- 9 x 13-inch baking pan
- Stand mixer with paddle attachment (or hand mixer)
- Three mixing bowls (small, medium, and large)
- Measuring cups and spoons
- Rubber spatula
Optional but helpful:
- Offset spatula for spreading batter evenly
- Cooling rack
How to Make This Coffee Cake Mix Recipe
Making this easy coffee cake with cake mix is genuinely straightforwardโjust layer, sprinkle, and bake. The key is being patient when spreading that second batter layer (trust me on this).
1. Prep your oven and pan. Preheat your oven to 350ยฐF and generously butter or spray your 9 x 13-inch pan. Donโt skip greasing the cornersโthatโs where things like to stick.
2. Mix the streusel topping. In a small bowl, combine all-purpose flour, packed brown sugar, ground cinnamon, and kosher salt. Use a fork to mash the softened butter into the dry ingredients until you get a crumbly, sandy texture with some pea-sized chunks. Set this aside (and maybe hide it so you donโt eat it all before baking).
3. Prepare the cinnamon layer. In another small bowl, whisk together sugar, all-purpose flour, and ground cinnamon until evenly distributed. This gets sprinkled between the batter layers for that gorgeous ribbon effect.
4. Start the cake batter. Add all-purpose flour, sugar, baking powder, baking soda, and kosher salt to your mixer bowl. Stir on low with the paddle attachment just until combinedโno need to overdo it here.
5. Incorporate the butter. Add your softened butter to the dry ingredients and beat on medium-low speed for 2 to 3 minutes. Youโre looking for a texture like moist sand with no large butter chunks visible (this creates that tender crumb structure).
6. Add wet ingredients. In a medium bowl, whisk together sour cream, whole milk, eggs, and vanilla extract until smooth and pale yellow. Pour this mixture into your flour-butter base and beat on medium speed until you get a smooth, glossy batter. A few tiny lumps are totally fineโovermixing develops gluten and creates a tough, dense cake rather than a tender crumb.
7. Layer the cake. Spread half the batter into your prepared pan, smoothing it to the edges. Sprinkle the cinnamon-sugar mixture evenly over the entire surface.
Now comes the tricky part: gently spread the remaining batter over the cinnamon layer (itโll want to lift and mix in, so use a light touch and work from the center outward). Finally, scatter that gorgeous streusel topping all over.
8. Bake until golden. Slide the pan into your preheated oven and bake for 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be deeply golden and the streusel should look crispy.
9. Cool completely. Let the cake cool on a rack for at least 1 hour before slicing. I know itโs torture to wait, but cutting into it while warm makes it crumbly and harder to get clean slices.
Pro Tips for the Perfect Cake Mix Coffee Cake
Starting with an easy coffee cake with cake mix means success is basically guaranteed, but these tricks take it from good to bakery-level incredible.
Room temperature ingredients matter more than you think. When your butter, eggs, sour cream, and milk are all around 65-70ยฐF, they create a stable emulsion that traps air bubbles evenly throughout the batter.
According to Serious Eats, a temperature difference greater than 10ยฐC between ingredients can cause the batter to break, resulting in a grainy texture and uneven rise. I learned this the hard way after a few sad, dense cakes.
Donโt overmix once you add the wet ingredients. Stir just until you canโt see flour streaks anymore. Overworking the batter develops too much gluten, which means youโll end up with a tough, chewy cake instead of that melt-in-your-mouth tenderness weโre after.
The cinnamon layer will try to mix into the top batter. This is normal and frustrating! Use an offset spatula if you have one, and dollop the second layer of batter in several spots before gently spreading. Think of it like floating clouds across the cinnamon layer rather than dragging a plow through it.
Check for doneness a few minutes early. Ovens vary wildly, and nobody wants a dry coffee cake. Start checking around the 50-minute markโyour toothpick should come out with just a few moist crumbs clinging to it, not wet batter.
Why Is My Coffee Cake Sunken in the Middle?
Your oven temperature might be off. If itโs running too hot, the cake rises too quickly and then collapses. Grab a cheap oven thermometer to verify your actual temperature matches what you set.
Opening the oven door too early causes collapse. That rush of cool air deflates the structure before itโs set. Wait until at least 45 minutes before peeking, and then work quickly.
What If My Streusel Topping Is Too Dry?
Add a bit more softened butter. The mixture should hold together when squeezed but still crumble easily. If itโs too powdery, work in another tablespoon of butter with your fork.
Can I Use a Different Pan Size?
Sure, but adjust your timing. A deeper 9 x 9-inch pan will need about 10 more minutes. Two 8-inch round pans will bake fasterโstart checking around 40 minutes.
Variations and Twists on This Coffee Cake Mix Recipe
This coffee cake mix is incredibly versatile. Hereโs how to make it your own:
Nutty upgrade: Fold 3/4 cup chopped pecans or walnuts into the streusel topping for extra crunch and richness. Toast them first for deeper flavor.
Berry swirl: Scatter 1 cup fresh or frozen blueberries over the first batter layer along with the cinnamon sugar. Just gorgeous and adds fruity brightness.
Cream cheese filling: Beat 8 oz softened cream cheese with 1/4 cup sugar and 1 egg, then dollop over the first batter layer before adding cinnamon sugar. Itโs like cheesecake met coffee cake and had a beautiful baby.
Chocolate chip twist: Mix 1/2 cup mini chocolate chips into the cinnamon-sugar layer. My kids request this version specifically
For a dedicated gluten-free version with proper flour blend ratios, check out our easy apple fritter bread recipe which includes detailed substitution notes.
How Should I Serve This Coffee Cake?
Slice this beauty into 15 generous squares and serve at room temperature with hot coffee or cold milk. Itโs perfect for leisurely weekend mornings, brunch spreads, or afternoon tea.
I love plating it with a small dusting of powdered sugar and a dollop of whipped cream on the side. For extra indulgence, drizzle with a simple vanilla glaze made from powdered sugar and milk.
How Do I Store Leftover Coffee Cake?
Remove the cake from the pan once completely cooled and wrap tightly in plastic wrap. It stays perfectly moist on the counter at room temperature for up to 3 days (though it rarely lasts that long in my house).
Can I Freeze This Cake Mix Coffee Cake?
Absolutely! Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It freezes beautifully for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
No-Waste Kitchen Magic
Got leftover coffee cake thatโs starting to dry out? Donโt toss it!
Bread pudding transformation: Cube stale coffee cake, soak in a custard mixture (eggs, milk, vanilla), and bake until golden. The streusel topping adds incredible texture.
Coffee cake French toast: Dip thick slices in egg batter and pan-fry until crispy. Itโs basically breakfast inception.
Crumble topping for yogurt: Crumble dried-out pieces and toast them in the oven until crispy. Sprinkle over Greek yogurt with fresh fruit for a quick breakfast parfait.
FAQs About This Easy Coffee Cake with Cake Mix
Can I make this coffee cake recipe ahead of time for brunch?
Yes! Bake it the night before, let it cool completely, then cover with plastic wrap and leave on the counter. It actually tastes even better the next day when the flavors have melded together.
Whatโs the best substitute for sour cream in coffee cake?
Full-fat Greek yogurt works beautifully and gives you almost the same tangy richness and tender crumb. Plain yogurt works too, though the texture might be slightly less lush. Avoid low-fat versionsโyou need that fat content for proper moisture.
Why did my coffee cake turn out dense instead of fluffy?
This usually happens from overmixing the batter after adding wet ingredients, which overdevelops gluten and creates a tough texture. Mix only until the flour disappearsโsome small lumps are fine and will bake out.
Can I use salted butter instead of unsalted butter?
You can, but reduce the added salt in the recipe by half. Unsalted butter gives you better control over the final saltiness, which is why most baking recipes specify it.
How do I get clean slices without the cake falling apart?
Make absolutely sure the cake has cooled to room temperature before slicingโwarm cake is structurally fragile. Use a sharp knife wiped clean between cuts, and donโt saw back and forth (press down firmly instead).
Your New Favorite Weekend Baking Project
This coffee cake mix recipe is the kind of keeper that gets passed down, requested for every family gathering, and tucked into recipe boxes with butter-stained corners. The combination of tender cake, sweet cinnamon ribbon, and buttery streusel is pure magic.
Iโd love to see your version! Drop a comment below with your favorite way to enjoy it, or tag your photos on social media. And if youโre on a breakfast baking kick, donโt miss our collection of morning favorites starting with this ultimate brioche French toast recipe.
Happy baking, and enjoy every crumbly, cinnamon-scented bite!
