This is the ultimate Easy Coffee Cake recipe. The base is an incredibly rich, buttery vanilla cake that stays completely soft and moist, featuring a thick cinnamon-sugar ribbon running straight through the center and a generous layer of cinnamon streusel crumbs on top. Finished with a simple vanilla glaze drizzle, it is the perfect comforting treat to enjoy any time of the day.
If you want a true, classic coffee cake, this recipe checks every single box. Now, a lot of recipes out there rely on sour cream for added moisture, and I love using sour cream in my scratch-made vanilla cake, but this specific batter is absolutely perfect just the way it is. It stays incredibly rich, soft, and buttery all on its own without needing any extra help.
Table of contents
I absolutely love cinnamon and I love baking with it. Combining those cinnamon streusel crumbs on top with that cinnamon swirl in the middle of this soft, buttery cake makes it the absolute perfect coffee cake in my eyes. It is a family favorite in my house that disappears quickly every single time I make it. There are absolutely zero leftovers!
If you're looking for even more cozy weekend bakes to try after this one, you should definitely check out my Sweet Potato Coffee Cake, Apple Fitter Bread, or my classic Cinnamon Swirl Bread. And if you want to switch things up for your next brunch, my homemade Cinnamon Rolls or bakery-style Blueberry Muffins are always a massive hit!
Key Ingredients & Substitutions
- Unsalted Butter: You will need softened butter for the cake base to get it light and fluffy, and cold, cubed butter for the streusel to create those distinct crumbly chunks.
- Buttermilk: This keeps the cake base incredibly rich, soft, and moist. If you don't have it on hand, you can substitute regular whole milk. Alternatively, you can make a quick homemade buttermilk substitute: add a teaspoon of lemon juice or vinegar to a half-cup of milk and let it sit for 5 minutes before using.
- Spices (Cinnamon & Nutmeg): A heavy hand of cinnamon and a pinch of nutmeg in the streusel give this cake its classic coffee cake taste.
- Heavy Cream: Used to make the vanilla icing rich and pourable. You can swap this for milk if needed, or skip the glaze entirely and finish the cake with a simple dusting of powdered sugar!
- Variation Tip: Want a little extra crunch? Tossing a half-cup of chopped walnuts or pecans into the streusel mixture adds a fantastic texture to the layers!
See the recipe card below for the full list of ingredients and measurements.
How To Make Easy Coffee Cake
Making this classic bakery treat at home is incredibly simple, and you don't need any fancy equipment to pull it off. Below is a quick visual guide showing exactly what your batter, streusel, and layers should look like at each step of the process.
- Cream your softened butter and sugars until light and fluffy, then beat in the eggs and vanilla. You will alternate adding your whisked dry ingredients and the buttermilk, mixing until the batter is just combined.
- In a separate bowl make the streusel by whisking together the sugars, flour, cinnamon, nutmeg, and salt. Use a pastry cutter or your fingers to work the cold butter into the dry mixture until it forms coarse crumbs.
- Spread half of the batter your prepared pan. Evenly sprinkle half of your cinnamon streusel crumbs directly over that first layer of batter.
- Gently spread the remaining batter over that middle streusel layer, then cover the top completely with the rest of your cinnamon crumbs. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- While the coffee cake is cooling, whisk together your powdered sugar, vanilla extract, and heavy cream in a small bowl until smooth and drizzle consistency.
- Once the cake is fully cooled, generously drizzle the vanilla icing over the top. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Do Not Overmix the Batter: When alternating your dry ingredients and buttermilk, mix until just combined. Overmixing can make your soft, buttery cake turn out dense and tough.
- Use Cold Butter for the Streusel: Make sure your cubed butter is cold straight from the fridge when mixing the streusel. Cold butter is the secret to getting those distinct, beautiful, coarse crumbs that hold their shape on top of the cake instead of melting into a flat layer of grease.
- Bake in a Metal Pan: I highly recommend using a metal 8x8 square pan for this recipe. Metal conducts heat much quicker and more evenly than glass or ceramic dishes, giving you a perfectly baked center and beautiful, golden edges without overcooking the cake.
- Be gentle when layering the batter: Because the cake batter is thick, trying to spread the top layer of batter straight over the middle streusel can drag the crumbs out of place. Instead, drop the remaining batter in small dollops all over the streusel layer first, then gently smooth it out with the back of a spoon or spatula!
Storage Tip
Room Temperature: Store your coffee cake in an airtight container on the counter for up to 3 to 4 days.
In the Fridge: If you want it to last a bit longer, you can keep it in an airtight container in the refrigerator for up to 5 days.
Reheating: When eating leftover coffee cake, I like to pop mine into the microwave for about 10 to 15 seconds right before eating.
I really hope you get a chance to try this easy coffee cake soon! It is truly one of my absolute favorite bakes to make, and I know your family is going to love that soft, buttery texture and sweet cinnamon layer just as much as mine does. Happy baking!
-Sky🩷
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📖 Recipe
Easy Coffee Cake
Equipment
- 8x8 metal pan
Ingredients
Cinnamon Streusel Topping
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 tablespoons unsalted butter cold & cubed
Coffee Cake Batter
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk
Vanilla Icing
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper, leaving a small overhang on the sides for easy removal later, and grease heavily with butter.
- For the cinnamon streusel topping: In a medium bowl, whisk together the ¾ cup flour, ⅓ cup brown sugar, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt. Add the 6 tablespoons of cold, cubed butter. Work the butter into the dry mixture using a pastry cutter or your clean fingertips until it forms uniform, coarse crumbs. Place the bowl in the refrigerator to keep cold while you make the batter.
- For the cake batter: In a medium bowl, whisk together the 1 ½ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside. In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the softened ½ cup butter, ¾ cup granulated sugar, and ¼ cup brown sugar together on medium-high speed for 2 to 3 minutes until the mixture looks light, fluffy, and well creamed.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the 1 ½ teaspoons of vanilla extract until fully incorporated.
- Alternate adding your ingredients to the bowl: Start with about one-third of the dry ingredients and mix well, then add half of the buttermilk and mix until incorporated. Add another third of the dry ingredients and mix again, add the rest of the buttermilk and mix again, and then finish with the remaining dry ingredients. Mix until just combined and no flour pockets remain.
- Spread about half of the batter evenly into the bottom of your prepared 8x8 metal pan. Sprinkle half of the cinnamon streusel crumbs evenly over this initial layer of batter. Drop the remaining batter in small dollops carefully across the middle streusel layer. Using the back of a spoon or an offset spatula, gently smooth the dollops into an even layer without disturbing the crumbs beneath. Cover the top completely with the remaining half of the cinnamon streusel.
- Bake at 350°F for 35 to 40 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. Remove from the oven and allow to cool completely in the pan on a wire rack.
- For the icing: In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of heavy cream. Add more cream a splash at a time if needed until smooth and drizzle consistency. Drizzle over the cooled coffee cake. Let the glaze set for a few minutes before slicing. Enjoy!
Notes
- This recipe makes 9 to 12 servings, depending on how big you cut each slice.
- Pan Choice: Glass or ceramic pans reflect heat differently, often overbaking the edges before the center finishes. Stick to an 8x8 metal baking pan for the best even bake.
- Storage: Keep leftovers in an airtight container at room temperature for 3-4 days or in the fridge for up to 5 days. Microwave single slices for 10-15 seconds to enjoy them wonderfully warm!
- Variation Tip: Want a little extra crunch? Tossing a half-cup of chopped walnuts or pecans into the streusel mixture adds a fantastic texture to the layers.
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