Cake Mix Coffee Cake
Cake Mix Coffee Cake
A warm, tender, and buttery coffee cake made effortlessly with a boxed cake mix, layered with a sweet cinnamon-sugar swirl and topped with a crumbly streusel. Perfect for breakfast, brunch, or as a cozy afternoon treat alongside a hot cup of coffee.
Ingredients
For the Cake:
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1 box (15.25 oz) yellow cake mix
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1 cup sour cream
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3/4 cup vegetable oil
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4 large eggs
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1 tsp vanilla extract
For the Cinnamon Swirl:
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1/2 cup brown sugar, packed
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2 tsp ground cinnamon
For the Streusel Topping:
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1 cup all-purpose flour
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1/2 cup brown sugar, packed
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1/2 cup granulated sugar
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1/2 cup cold butter, cubed
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1 tsp ground cinnamon
Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Prepare Cake Batter: In a large mixing bowl, combine cake mix, sour cream, oil, eggs, and vanilla. Mix until smooth and well combined.
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Make Cinnamon Swirl: In a small bowl, stir together brown sugar and cinnamon.
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Assemble Cake Layers: Pour half of the cake batter into the prepared pan. Sprinkle evenly with the cinnamon-sugar mixture. Top with the remaining cake batter and gently spread to cover.
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Make Streusel Topping: In a medium bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
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Top the Cake: Sprinkle the streusel evenly over the top of the cake batter.
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Bake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
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Cool & Serve: Let cool for 10–15 minutes before slicing and serving.
Equipment
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9×13-inch baking dish
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Large mixing bowl
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Medium mixing bowl
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Small mixing bowl
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Whisk or electric mixer
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Measuring cups and spoons
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Pastry cutter or fork
Timing
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Prep Time: 15 minutes
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Cook Time: 35–40 minutes
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Total Time: 50–55 minutes
Serving Size
Serves 12
Cake Mix Coffee Cake
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Pastry cutter or fork
Ingredients
- For the Cake:
- 1 box 15.25 oz yellow cake mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- For the Cinnamon Swirl:
- 1/2 cup brown sugar packed
- 2 tsp ground cinnamon
- For the Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup cold butter cubed
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Cake Batter: In a large mixing bowl, combine cake mix, sour cream, oil, eggs, and vanilla. Mix until smooth and well combined.
- Make Cinnamon Swirl: In a small bowl, stir together brown sugar and cinnamon.
- Assemble Cake Layers: Pour half of the cake batter into the prepared pan. Sprinkle evenly with the cinnamon-sugar mixture. Top with the remaining cake batter and gently spread to cover.
- Make Streusel Topping: In a medium bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Top the Cake: Sprinkle the streusel evenly over the top of the cake batter.
- Bake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let cool for 10–15 minutes before slicing and serving.
Frequently Asked Questions (FAQs)
Can I use a different flavor of cake mix?
Yes. White, spice, or butter cake mix work well and add unique flavors.
Can I make this without sour cream?
Yes. Substitute plain Greek yogurt for similar texture and moisture.
Can I add nuts to the streusel?
Absolutely. Chopped pecans or walnuts add crunch and pair perfectly with cinnamon.
Can I make this recipe ahead of time?
Yes. Bake, cool completely, and store covered at room temperature or in the fridge until ready to serve.
Can I use this recipe to make muffins?
Yes. Pour batter into lined muffin tins and bake for 18–22 minutes, or until a toothpick comes out clean.
Can I make the streusel without a pastry cutter?
Yes. Use two forks or your hands to work the butter into the dry ingredients.
Can I freeze coffee cake?
Yes. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
Can I use oil instead of butter in the streusel?
Butter is best for flavor and texture, but you can use coconut oil for a dairy-free option.
Can I add fruit to the cake?
Yes. Blueberries, diced apples, or raspberries work well fold them gently into the batter.
How do I know when the cake is done?
Insert a toothpick into the center if it comes out clean or with a few crumbs, it’s ready.
How To Store Cake Mix Coffee Cake
Room Temperature:
Store in an airtight container for up to 2 days.
Refrigerator:
Store in an airtight container for up to 5 days. Bring to room temperature or warm slightly before serving.
Freezer:
Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating:
Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–10 minutes.
