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Best Ever Coffee Cake Recipe

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Coffee Cake recipe that you will make over and over again. A buttery cake, topped with cinnamon filling, vanilla cheesecake and a sweet streusel topping.

Best Coffee Cake RecipeThe one and only Coffee Cake recipe you will ever need. This is by far the most amazing Coffee Cake I have ever had. What is not to love, just check those layers: A very tender and buttery cake, that is topped with a flavorful cinnamon filling and after that topped with a creamy cheese cake layer. That is not all my friends, finally a hefty amount of cinnamon streusel topping, to tie it all together. With this Coffee Cake recipe you will become a brunch pop-star, seriously, people may start making a fan group after they have this cake, its that good. The cake involves many layers that are all different in texture and make it irresistible!

More Brunch Recipes:

Coffee Cake Recipe with Cream Cheese

What is a Coffee Cake?

A Coffee Cake is usually a cake that can be served with coffee or its made with coffee. Usually it should have a streusel topping and some spices like cinnamon.

Where did the name Coffee Cake come from?

The first coffee cakes are thought to have originated in Germany and they were more like sweet breads than cakes.

Is the coffee in Coffee Cake recipe?

Coffee cakes rarely contain coffee, mostly the contain spices, nuts, and feature a streusel or simple glaze topping.


How to store Coffee Cake?

Freshly baked coffee cake will last for about 1 to 2 days at normal room temperature. While you can store it in the refrigerator, for about 1 week, cover with foil or plastic wrap to prevent cake from drying out.

Can you Freeze Coffee Cake?

Yes, to freeze, wrap coffee cake tightly with aluminum foil or plastic freezer wrap and it will maintain it’s best quality for about 2 to 3 months, but will remain safe for consumption  beyond that time. Thaw in the fridge before serving, you can cut individual slices and thaw them separately, while keeping the rest of the coffee cake in the freezer.

How to tell if coffee cake is bad or spoiled?

The best way is to smell and look at the coffee cake appearance, if it has an off smell and you see mold, discard the cake right away.

Coffee Cake Recipe with Streusel Topping

Tips to Make the Best Coffee Cake Recipe :

  • Make sure all the ingredients are of room temperature. It is very important for the butter and cream cheese to be sown, so you can easily whip them.
  • The cream cheese layer aka the cheesecake layer is optional, if you don’t have time, you can just skip it. The coffee cake tastes amazing with it, but its an optional, scrumptious addition.
  • The streusel topping is absolutely delicious, but if you want to cut on some calories, you can make half of it only.
  • The glaze is optional, I personally like to add it because it makes the cake prettier.
  • I used this 9×13 Cake Pan to make the coffee cake and here is the ground cinnamon that I used.

Here is a step-by-step video of how to make the Best Ever Coffee Cake Recipe:

Best Coffee Cake Recipe
4.92 from 12 votes

Best Ever Coffee Cake Recipe

Coffee Cake recipe that you will make over and over again. A buttery cake, topped with cinnamon filling, vanilla cheesecake and a sweet streusel topping.


  • 2 1/2 cup all purpose flour
  • 1 cup white granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 tsp kosher salt
  • 1 cup unsalted butter softened
  • 3 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
Cinnamon Filling:
  • 6 tablespoons unsalted butter softened
  • 2 tablespoons cinnamon
  • 1 cup all purpose flour
  • 1 cup packed brown sugar
  • Cheesecake Layer:
  • 4 packages 8oz each full fat cream cheese, softened
  • 1 cup white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
Streusel Topping:
  • 1 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 tsp kosher salt
  • 1 cup unsalted butter melted
  • 3 cup all purpose flour
  • 1 cup powdered sugar
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract


  1. Grease and dust with a bit of flour a 13x9 baking dish and set aside. Make sure you use a deep pan, otherwise the batter will overflow in the oven, this is very important. If you don't have a deep dish, cut the cheesecake ingredients in half to reduce the volume of the cake.

  2. In a large mixing bowl whisk together all purpose flour, sugar, baking powder, baking soda and salt until combined.
  3. Using a hand mixer to a stand mixer, beat in softened butter into the flour mixture until all combined and crumbly.
  4. Add in eggs, vanilla and buttermilk and beat until fully combined, the mixture should be fluffy.
  5. Pour the batter into the prepared baking dish and spread it evenly.
Cinnamon Filling:
  1. In a small bowl, using a for mix together the softened butter, flour, sugar and cinnamon until soft crumbs form.
  2. Sprinkle the cinnamon evenly over the cake batter. Set aside.
Cheesecake Layer:
  1. In a large mixing bowl, beat cream cheese , once creamy, beat it sugar.
  2. Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.
  3. Scoop the cheesecake filling over the cinnamon filling and using a spatula spread it evenly.
  4. Streusel Topping:
  5. In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork. Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.
  6. Sprinkle streusel topping over the cheesecake layer until evenly distributed.
  7. Bake cake in a 350 degree oven for about 45-50 minutes, until fully cooked.
  8. Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.
  1. Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.
  2. Use a fork or spoon to drizzle the icing over the cake.
  3. Slice and serve!

Made this Recipe?

Show me what you made on Instagram and tag me at @sweetnsavorymeals or hashtag it #sweetandsavorymeals.

Coffee Cake Recipe with Cinnamon Filling
Coffee Cake recipe that you will make over and over again. A buttery cake, topped with cinnamon filling, vanilla cheesecake and a sweet streusel topping.
Coffee Cake recipe that you will make over and over again. A buttery cake, topped with cinnamon filling, vanilla cheesecake and a sweet streusel topping.

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30 comments on “Best Ever Coffee Cake Recipe”

  1. Coffee cake is a dangerous thing around me. Once I start eating it, I can’t stop! But with an additional cheesecake layer? I’d have no chance at all. I’m afraid I will try it, though. It’s my duty.

  2. I love how this is not just a wonderful recipe but that you taught us a bit about the history too! That is so cool! The layers do look scrumptious! I adore coffee cake mostly because of the CRUMBLES! Yummm!

  3. That looks divine! It’s funny that you explained if there is coffee in coffee cake because for the longest time, I thought for sure there was coffee in it haha. The great thing about coffee cakes is that with or without coffee, they’re back still yummy! Haha. I’m going to try this recipe.

  4. We love coffee cake and we have it every single holiday morning. I love everything about this recipe and can’t wait to try it! We freeze coffee cake all the time! The only thing i disagree with in this article is glaze is optional? Ready? Lol

  5. Coffee cake is one of my favorite things to have for breakfast!

  6. This looks so good!! I have to bring a dessert to Easter. My brother is serving brunch…maybe I will make this!!

  7. I cannot get over how appetizing this coffee cake looks. I have had coffee inspired desserts and I haven’t had one I didn’t like. I am surprised it is named coffee cake but doesn’t contain any coffee for flavoring.

  8. I would absolutely eat that again and again! It looks so moist and delicious! I love all the crumb topping, that’s my favorite part! Oooh, and the cheesecake layer! Genius! This is the perfect snack for a lazy Sunday, lounging with a good cup of coffee.

  9. Hmm, coffee cake! Definitely one of my weaknesses! I’m not a huge fan of sweets, and mostly choose chocolate but I can devour a coffee cake on any given day. I think I figured out why I love them so much…the cinnamon! I LOVE cinnamon!!

  10. I gotta admit I’m not into coffee — but coffee cakes I can tolerate. This one for instance looks amazing and probably tastes amazing too! I should probably try my hands on this one since I bet my sister would love it too. Thanks!

  11. Love that layer of cinnamon! I have to make this!

  12. this is exactly how i want to start every day!

  13. Coffee Cake is my favorite kind of cake, yes even more so than chocolate! This one sounds so moist and delicious! I have to give it a try!

  14. This looks just like the coffee cake my grandma used to make for us! So delish!

  15. Looks very good. Question – Is the recipe correct in stating 4 8oz pkgs of cream cheese. That’s enough to make a cheesecake alone. Should it be 4 3oz or maybe 2 8oz?

    • I used 4 8 ounces packages, I know its a lot, but you can see that I used a large pan, so I wanted a thicker layer, thats why I used that much, I am a sucker for cheesecake! You can totally use less, you can use 2 8oz packages, one egg and half the sugar.

  16. I made this cake yesterday using a Pyrex 13×9 glass baking dish. During cooking, the coffee cake pushed up the cheesecake layer and it overflowed the pan’s boundaries and made a mess in my oven. What kind of baking dish do you use and what are the dimensions of the sides? Did anyone else experience this? Believe it or not – I still served it and the people loved it, but I hesitate to make it again because of this issue. Comments PLEASE!!

    • Hi Nadine, I am sorry you had that accident, I know how annoying its to clean the oven, sorry. I actually link in the post to the exact pan that I used: OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch – the sides are taller than an usual cake pan, so I never had the issue with batter overflowing.

      • Mine overflowed too. I used a copper 9×13 and thought it was deep enough. I will however make this many more times as it’s beyond delishous!  I’ll just adjust the ingredients a bit or make an additional mini coffee cake. 

  17. Sooo goood! This is the closest recipe to the one my grandma used to make…as far as I can remember! <3 <3

  18. This looks so fantastic! I adore coffee cake, and this looks so so good. I always use buttermilk – it makes it so tender!!

  19. Coffee cake is one of my favorite things! This looks delicious!

  20. This looks amazing! I’d eat this for breakfast any day!

  21. This looks great, it’s always a challenge to find a good coffee cake recipe. Do you think it could be made without the cheesecake layer?

  22. I love this recipe. It will not last long with me and my husband! I see the cheesecake layer calls for 4 packages of the cream cheese. I might find that a bit much, so I will cut back by half and see what happens. Hopefully it does not just get drowned out, but I get the feeling that it should be fine.
    Thanks for a lovely recipe.

  23. Can u make this cake the night before?  Then bake the next morning?

  24. Pingback: Finest Ever Coffee Cake Recipe – Just New Ideas…

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