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    Classic Homemade Coffee Cake Recipe

    Published January 28, 2022. This post may contain affiliate links. Please read my disclosure policy.

    This delicious easy-to-make classic homemade coffee cake recipe is the perfect sweet treat to serve up for breakfast or brunch. I make mine extra thick with extra streusel for the most delicious coffee cake ever.

    I’m a huge breakfast fan and am a firm believer in trying out new things to help keep them fresh so that it isn’t so mundane. If you want to expand your breakfast recipe repertoire then definitely check out my shakshuka or frittata.

    slice of coffee cake

    Coffee cake has been around for generations and is said to have originated in Dresden, Germany. The Danish however was responsible for enhancing the cake to make it sweet and introduced eating it with coffee. 

    This simple to make cake is one of my favorite things to enjoy with coffee in the morning time as it can balance out the flavors of sweet cake with bitter coffee, much like how you enjoy beignets with chicory coffee. 

    Coffee cake can have many variations of flavors so don’t be afraid to alter a few of these ingredients to help make it your own.

    Coffee Cake Ingredients

    coffee cake ingredients
    • Butter – Always use unsalted butter so you can control the salt content in your recipes.
    • Flour – All-purpose flour is best for this recipe but if you only have bread flour you will need to increase the amount of milk by 5%.
    • Eggs – Large fresh cold eggs.
    • Baking Powder – Any brand of baking powder will do for this recipe.
    • Salt – I use sea salt in all my recipes, but you can substitute for kosher salt.
    • Vanilla – A good pure vanilla extract is best.
    • Sugar – Granulated sugar is perfect for this.
    • Brown Sugar – I use light brown sugar and make sure to pack it in when measuring.
    • Cinnamon – Any good ground cinnamon is perfect.

    How to Make Coffee Cake from Scratch

    Follow along with these instructions to make this easy coffee cake recipe from scratch:

    In a bowl mix together the flour, brown sugar, and cinnamon until combined and no visible chunks.

    mixing together flour, brown sugar, and cinnamon

    Using a pastry knife cut the butter into the flour, brown sugar, and cinnamon until the butter is about the size of small little balls about a ¼” in diameter to make a streusel. It’s ok if there are some bigger and some smaller. Set aside.

    creaming together butter and sugar

    Next, cream the butter for 5 to 7 minutes until light and fluffy.

    whipping butter in a stand mixer

    Pour in the sugar and cream together for 3 to 4 minutes.  

    creaming butter and sugar together in a mixer

    Add in the vanilla and then add in 1 egg at a time until mixed in.

    adding eggs to sugar and butter

    While everything is mixing, whisk together the flour, salt, and baking powder in a separate medium-size bowl. Set aside.

    mixing together dry flour ingredients

    Turn the speed to low and add half of the flour mixture to the stand mixer and mix until completely mixed in.

    adding flour to a mixer

    Next, slowly pour in all the milk until combined.

    adding milk to a batter

    Add the remaining flour and mix until mixed in. Stop and scrape the mixture and then continue for a further 1 to 2 minutes.

    adding more flour to a batter in a mixer

    Transfer ½ of the cake batter to a 13×9 casserole dish that’s been sprayed with non-stick spray and evenly spread it out until flat.

    spreading batter in a casserole dish

    Taking the middle layer filling, generously sprinkle it all over the batter and pat it down to flatten slightly.

    sprinkling filling overtop a batter

    Add the remaining cake batter on top of the streusel and gently spread it out completely covering the streusel.

    adding more batter to a cake dish

    Finish by sprinkling on the streusel covering the cake batter completely and then bake at 350° for about 50-55 minutes or until it is firm in the center or reaches 190°-195° internally in the center of the cake.

    adding streusel to a coffee cake

    Cool on a rack slightly before slicing and serving.

    cooling a coffee cake on a rack

    Variations

    There are many ways to alter this coffee cake to customize it and make it your own. Here are a few things you can add:

    • Pecans – Replace a ½ cup of flour and a ¼ cup of brown sugar in the streusel with ¾ cup of chopped pecans.
    • Blueberries – Add 1 cup of fresh blueberries each to the middle and top of the streusel.
    • Lemon Zest – Add the zest of 1 lemon to the cake batter right after mixing in the eggs for a lemon flavor.
    • Oatmeal – Replace a ½ cup of flour and a ¼ cup of brown sugar in the streusel with ¾ cup of rolled oats.

    Make-Ahead and Storage

    Make-Ahead: You can make this recipe up to 1 day ahead of time.

    How to Reheat: Add the desired amount to a sheet pan and cover with foil. Bake at 325° for only 5-7 minutes or until warm. It also reheats very well in the microwave by heating a serving at a time on high until warm.

    How to Store: Cover and keep at room temperature for up to 3 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.

    Chef Notes + Tips

    • If you do not have a stand mixer you can use electric hand beaters.
    • Make sure the butter is softened before whipping it in the stand mixer.
    • To make the streusel, you can also add the ingredients to a food processor and pulse until the butter is cut in.
    slice of coffee cake with coffee

    More Breakfast Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Classic Homemade Coffee Cake Recipe

    This delicious easy-to-make classic homemade coffee cake recipe is the perfect sweet treat to serve up for breakfast or brunch.
    Servings: 12
    Prep Time: 20 minutes
    Cook Time: 55 minutes

    Ingredients 

    For the Filling Layer:

    • 1 cup packed light brown sugar
    • ½ cup all-purpose flour
    • 2 teaspoons ground cinnamon

    For the Streusel:

    • 1 stick unsalted butter
    • 3/4 cup all-purpose flour
    • 1 1/2 cups packed light brown sugar
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon sea salt

    For the Cake Batter:

    • 2 sticks unsalted butter
    • 1 1/4 cups sugar
    • 1 tablespoon vanilla
    • 5 large eggs
    • 3 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 ½ cups whole milk

    Instructions

    • Preheat the oven to 350°.
    • Filling Layer: Combine all ingredients together in a bowl until combined and no visible chunks.
    • Streusel: Add the ingredient to a large bowl using a pastry knife cut the butter into the flour, brown sugar, and cinnamon until the butter is about the size of small little balls about a ¼” in diameter to make a streusel. It’s ok if there are some bigger and some smaller. Set aside.
    • Coffee Cake Batter: Next, cream the butter in a stand mixer with the paddle attachment on high speed for about 5-7 minutes or until light and fluffy.
    • Add in the sugar and cream for 3 to 4 minutes on medium-high speed.
    • Pour in the vanilla and then add in 1 egg at a time until they are completely mixed in. Stop and scrape the bowl before going to the next step.
    • While everything is mixing, whisk together the flour, salt, and baking powder in a separate medium size bowl. Set aside.
    • Turn the speed to low and add in half of the flour mixture to the stand mixer and mix.
    • Next, slowly pour in all the milk until combined.
    • Add the remaining flour and mix until everything is completely mixed in. Stop and scrape the mixture and then continue mixing on low speed for further 1 to 2 minutes.
    • Transfer ½ of the cake batter to a 13×9 casserole dish that’s been sprayed with non-stick spray and evenly spread it out using a spatula until flat.
    • Evenly sprinkle the middle layer filling over top of the batter in the pan and gently press down to flatten and smooth out.
    • Add the remaining cake batter on top of the streusel and gently spread it out completely covering the streusel.
    • Finish by sprinkling on the streusel covering the cake batter completely and then bake at 350° for about 50-55 minutes or until it is firm in the center or reaches 190° to 195° internally in the center of the cake.
    • Cool on a rack slightly before slicing and serving.

    Notes

    Make-Ahead: You can make this recipe up to 1 day ahead of time.
    How to Reheat: Add the desired amount to a sheet pan and cover with foil. Bake at 325° for only 5-7 minutes or until warm. It also reheats very well in the microwave by heating a serving at a time on high until warm.
    How to Store: Cover and keep at room temperature for up to 3 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
    If you do not have a stand mixer you can use electric hand beaters.
    Make sure the butter is softened before whipping it in the stand mixer.
    To make the streusel, you can also add the ingredients to a food processor and pulse until the butter is cut in.

    Nutrition

    Calories: 487kcalCarbohydrates: 106gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 72mgSodium: 296mgPotassium: 252mgFiber: 2gSugar: 67gVitamin A: 157IUVitamin C: 1mgCalcium: 126mgIron: 3mg
    Course: Breakfast, brunch
    Cuisine: Danish, French