Best Ever Coffee Cake Recipe

This scrumptious Coffee Cake is moist and buttery, topped with cinnamon filling, a cheesecake layer, and a sweet streusel topping. It is a delicious dessert that you will make over and over again.

Bite into this addictive coffee cake, and instantly, the mouth is filled with a bounty of flavors, from the buttery cake on the bottom to the sweet cinnamon filling, rich cheesecake layer, crunchy streusel topping, and gooey vanilla glaze. This is more than just a coffee cake; it is a blend of different desserts in one, all of them tasting more delicious than they ever have before because they are combined so well.

a slice of homemade coffee cake with a cheesecake filling

The one and only Coffee Cake recipe you will ever need. This is by far the most amazing and indulgent 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, a creamy cheesecake layer and buttery streusel topping.

With this easy recipe, you will become a brunch pop-star! Seriously, people may start making a fan group after they have this cake, it’s that good. The secret ingredient that makes it so special is the cream cheese. Anyone can make a coffee cake with cinnamon and streusel topping, but with the creamy layer, it is luxuriously rich and indulgent.

Perfect for a nice coffee break, a luscious dessert, or even a special breakfast. I wouldn’t mind having it any time, no matter what the occasion, or for no occasion at all. It does not have to be a special day to eat something delicious. This is the kind of cake found at fancy bakeries for more than $50 but why not make it at home for less than $20 with this simple recipe?

We love making easy and tasty desserts, some of my favorite ones are blueberry banana bread, chocolate banana bread, and chocolate banana muffins.

Moist coffee cake in a baking dish

Why you will love this recipe

I’ve been experimenting with this recipe for over 7 years now, and I am proud to say that this is the best I’ve ever had. The secret is in the cream cheese layer and the streusel cinnamon topping. The combination of the two is what makes this dessert shine above others. 

The cake itself is dense, moist, with a buttery texture. Yet, when you bite into it, the streusel topping provides a nice crunch that compliments it perfectly. Also, the dessert has a nice touch of cinnamon flavor, thanks to the sugar filling baked in the middle.

  • So many desserts in one: It’s not just coffee cake with cinnamon filling, cheesecake, streusel topping, and vanilla glaze. 
  • It is as easy as making cake: If you can make a cake, this will be easy to do even if it involves a few steps.
  • Feed a crowd: With this one recipe, it feeds up to 16 people! And it freezes well.
  • It is inexpensive too: Spend less than $20 to make this delicious bakery-style cake.
coffee cake ingredients in bowls on a table

What you’ll need to make a coffee cake

Special items:

  • Baking dish – You will need a DEEP 9×13 baking dish.
  • Mixer – For beating the ingredients.
  • Bowls
  • Cooking utensils

Ingredients:

For the cake:

  • All-purpose flour – Provides a chewy, dense texture that is perfect for this cake.
  • White granulated sugar – To allow sweetness as well as providing the gluten formation for building structure.
  • Baking soda – When combined with buttermilk and baking powder, baking soda can create more structure and height.
  • Baking powder – Baking powder is used to make all baked goods light and fluffy. When mixed with baking soda, they also help each other with browning, flavor, and leavening.
  • Softened unsalted butter – Using unsalted butter lets you control how much salt goes into the final product. Make sure it is softened so it incorporates better.
  • Large eggs – These should be at room temperature, so they whip up to a fuller consistency and hold their shape longer.
  • Buttermilk – Not only does it add a tangy flavor, but it also helps baking soda react and makes a softer crumb consistency.
  • Vanilla extract – Always use 100% pure vanilla. It contributes a rich flavor and aroma to balance sweetness and add depth as well as moisture.
  • Salt

For the cinnamon filling:

  • Softened unsalted butter –Make sure it is softened so it incorporates better.
  • Cinnamon – This is the main star of this layer, so be sure to get a high-quality ground cinnamon.
  • All-purpose flour – Any kind of flour will work for thickening this filling.
  • Packed brown sugar – Brown sugar adds warmth and rich sweetness to the filling. Make sure it is packed firmly so there is enough.

For the cheesecake layer:

  • Full-fat cream cheese – To make this a true cheesecake layer, it has to have cream cheese. Be sure to get the brick style and do not get low-fat. It needs fat to create the creaminess. Softened to room temperature.
  • White granulated sugar – The crystals dissolve and create air pockets when whipped with the cream cheese to make it fluffy.
  • Large eggs – These should also be at room temperature to help hold up the cake. 
  • Vanilla extract – Always use 100% pure vanilla. It contributes a rich flavor and aroma to balance sweetness and add depth as well as moisture.

For the streusel topping:

  • Packed brown sugar – This is an important ingredient in the streusel. Make sure it is packed well so there is enough rich sweet flavor.
  • Cinnamon – Ground cinnamon provides warmth and sweetness with a bit of a bite.
  • Melted unsalted butter – Use unsalted butter to control how much salt goes into the final product.
  • All-purpose flour – Any kind of flour will work for this, but I prefer all-purpose flour because of the gluten content.
  • Salt

For the glaze:

  • Powdered sugar – Using powdered sugar allows it to melt easier and gives the glaze a smoother texture and sweeter taste.
  • Milk – Any kind of milk is fine for this part of the recipe.
  • Vanilla extract – Always use 100% pure vanilla. It contributes a rich flavor and aroma to balance sweetness and add depth as well as moisture.
photo collage of how to make a coffee cake

How to make the best moist coffee cake?

What makes this the perfect recipe is that it is also easy. If you can make a cake, this recipe will be no problem. On top of the cake is a layer of cinnamon filling, a cream cheese layer, and some streusel topping. Then, bake and serve with glaze. It’s just as easy as making a cake. It is done in less than an hour and serves 16 people! Don’t worry; the leftovers can be frozen for up to three months.

  1. Preheat the oven and prepare the pan: First, preheat the oven to 350 degrees F and prepare a deep-dish 9×13-inch baking dish with flour and grease. Make sure it is deep or it will overflow.
  2. Mix the cake: Now, whisk the sugar, flour, baking soda, baking powder, and salt together until combined in a large bowl. Then, use an electric mixer to beat in the softened butter until it is all mixed and crumbly. Beat in eggs, buttermilk, and vanilla until fluffy before pouring it into the baking dish.
  3. Make the cinnamon filling: Next, stir the softened butter, sugar, flour, and cinnamon in a small bowl with a fork until it is crumbly. Spread it evenly on top of the cake batter.
  4. Mix the cheesecake layer: After, beat cream cheese in a large bowl with an electric mixer until it is creamy before beating in the sugar. Then, beat in the vanilla and eggs until it is light and fluffy, about three to five minutes. Scoop the cheesecake filling on top of the cinnamon filling and carefully spread it out evenly.
  5. Add the streusel: To make the streusel topping, mix the cinnamon, sugar, and salt in a large bowl before adding in the melted butter. Once it is all mixed, use a fork to stir in the flour until it is combined and crumbly. Sprinkle it on top of the cheesecake layer evenly.
  6. Bake the cake: Last, bake the cake for 60-75 minutes or until it is fully cooked through. Let it cool to room temperature before chilling for four hours in the fridge to let the cheesecake layer settle before glazing and serving.
  7. Glaze and serve: We love to glaze it with powdered sugar, milk, and vanilla extract and glaze the cake this way. But this is optional, and feel free to skip it. Serve warm, or refrigerate for a few hours and enjoy with a nice cup of coffee! 😉
photo collage of how to add a cheesecake layer and streusel topping to a coffee cake

Expert tip

Why ingredient temperature matters

We all know that when making a cheesecake the cream cheese has to be softened to room temperature, but have you ever wondered why all the other things need to be warm or cold? It does make a difference. For example, ingredients that are warmed to room temperature blend easier, so they make a smoother batter and a more even texture. Have you ever tried to cream cold butter with sugar? It does not work very well and takes a lot longer than when it is at room temperature.

Sugar is able to create air pockets in the butter easily to make more volume if it is warmed to room temperature. Room-temperature eggs mix better as well, which makes a fluffier and lighter texture. Mixing ingredients at room temperature makes them taste better too because they absorb easier and bake better.

Structure can also be helped by room temperature ingredients. Milk will prevent butter from clumping if it is at room temperature, which can help the cooking time. They blend and bond together more easily, which results in a smoother batter. The texture of the cake ends up finer with a light texture and tender crumb.

moist coffee cake with a cream cheese layer and buttery streusel topping

Recipe variations and add-ins:

  • Add fruit: Any kind of fruit preserves mixed into the cake batter would be incredible. I have made it with strawberry and raspberry.
  • Make it nutty: Add some chopped nuts on top of the streusel topping to make it extra crunchy.
  • Chocolate lovers: Instead of vanilla glaze, use chocolate fudge sauce topping for those chocolate lovers.
  • Make it real: Since it says it has coffee in it, why not add some? Coffee is a common ingredient in rich chocolate cakes and adds a delicious bittersweet taste and depth to enhance every flavor.
  • Flavored cake: Use your favorite flavor of extract to add a new taste to this irresistible cake. Some of the flavors I have tried are almond, coconut, and lemon.
  • Skip the cheesecake layer: The cream cheese layer aka the cheesecake layer is optional, if you don’t have time, you can just skip it. However, this is one of the secret ingredients, and what makes this recipe special compared to the others. Therefore, I highly recommend using the cream cheese layer, as it will make a huge difference. The cake tastes amazing with it, but its an optional, scrumptious addition.
  • Caramel topping: Another way to top this mouthwatering cake is with my yummy caramel sauce.

Serving suggestions:

Here are a few of my favorite serving ideas for this scrumptious coffee cake.

  • Instead of serving this coffee cake with coffee or milk, serve it with mimosas. Try my sweet and tangy apple cider mimosa recipe.
  • This can also be served as dessert after any meal, whether you are having beef, turkey, chicken, or pork.
  • In fact, this coffee cake is so attractive and decadent that it can be decorated and used as a party cake. Just add some sprinkles.
  • If some ice cream is needed to go with the cake, my 3-ingredient Oreo ice cream is perfect and so easy.
  • Looking for a nice wine to enjoy with this cake? Madeira or Ruby Port would be amazing.
coffee cake with cheesecake layer and cinnamon sugar layer, topped with crumb topping and served with milk

Frequently asked questions

What is coffee cake?

Coffee cake is not a cake made from coffee, as some people think. Instead, it got its name from the days when friends and neighbors sat and drank coffee while enjoying a slice of cake, making it a popular menu item at coffee houses. However, there are cakes flavored with coffee. They have nothing to do with this recipe. In fact, the British coffee cake is one fine example.

What is the difference between American and British coffee cakes?

An American coffee cake is a cake, usually vanilla, with a cinnamon layer in the middle and a cinnamon streusel topping. Sometimes, it has a vanilla glaze on top. Other times, it has a layer of fruit in the middle. Either way, it always has cake with a streusel topping. A British coffee cake has two layers of sponge cake flavored with coffee and filled with coffee-flavored buttercream and walnuts. It is also called a coffee and walnut cake.

Why is my coffee cake soggy?

It may be that it was not cooked long enough. With several different layers, this cake can be complicated to check, but if a toothpick comes out with no batter, it should be finished. Another issue could be the pan size. Be sure to use the pan of the right size. This is a large cake. It has to have a large, deep pan. Also, because this has a cheesecake layer, it has to chill long enough to set after it has cooled to room temperature. Remember to let it chill for at least four hours.

How do I keep my coffee cake from falling apart?

One of the main reasons that this happens is too much flour. This is a common problem for those who use the scoop measuring method. If you scoop flour, it gets packed in. When measuring flour, using the spoon and level method is essential. First, sift the flour. Then, use a spoon to lightly spoon the flour into the measuring cup until it is overfull. Last, use a butter knife to level it off.

Is there coffee in Coffee Cake?

Unlike the name suggests, coffee cakes rarely contain coffee, mostly it contains spices, nuts, and features a streusel or simple glaze topping. The main reason behind its name is because this dessert is a perfect complement to a cup of coffee or latte, and not because it has coffee in it!

Best coffee cake with cream cheese filling

How to store:

  • Refrigerate: Refrigerate leftovers in an airtight container for up to four days.   
  • Freezing: Wrap in plastic and then in foil before placing in individual freezer bags. That way, they can be removed and eaten anytime in the next few months. 
  • Defrost: Thaw overnight in the fridge before serving.

More coffee cakes to try:

Recipe tips:

  • Be sure to use a DEEP 9×13 baking dish or it will overflow. I would recommend still putting it on a baking sheet anyway just in case.
  • Use an off-set spatula to smooth the batter. It can be difficult to do the layers but don’t try to make it perfect.
  • In a hurry or feeling lazy? Use a box cake mix instead of making your own.
  • Make sure the ingredients are all at room temperature.
  • Measure flour using the spoon and level method so it does not end up with too much flour.
  • The glaze is optional and can be skipped. I personally like to add it because it makes the cake prettier.
  • Use a toothpick to make sure the cake is completely finished before removing it. There should be no batter on it.
Best Coffee Cake Recipe

Best Ever Coffee Cake Recipe

Catalina Castravet
This scrumptious Coffee Cake is moist and buttery, topped with cinnamon filling, a cheesecake layer, and a sweet streusel topping.
4.89 from 43 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 servings
Calories 476 kcal

Ingredients
 
 

Cake:

  • 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:

  • 2 packages 8oz each full fat cream cheese, softened
  • 1/2 cup white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Streusel Topping:

  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter melted
  • 2 cups all purpose flour

Glaze:

  • 1 cup powdered sugar
  • 2 – 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

Cake:

  • Grease and dust with flour in a 13×9 baking dish and set aside. Make sure you use a deep pan; otherwise, the batter will overflow in the oven. This is very important.
  • In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
  • Using an electric hand or stand mixer, beat softened butter into the flour mixture until it is combined and crumbly.
  • Add eggs, vanilla, and buttermilk and beat until thoroughly combined; the mixture should be fluffy.
  • Pour the batter into the prepared baking dish and spread it evenly.

Cinnamon Filling:

  • Mix the softened butter, flour, sugar, and cinnamon in a small bowl using a fork until soft crumbs form.
  • Sprinkle the cinnamon evenly over the cake batter. Set aside.

Cheesecake Layer:

  • In a large mixing bowl, beat cream cheese; once creamy, beat it in sugar.
  • Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.
  • Scoop the cheesecake filling over the cinnamon filling and, using a spatula, spread it evenly.

Streusel Topping:

  • In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
  • Once the butter is thoroughly combined, add the flour and mix with a fork or using your hands until thoroughly combined.
  • Sprinkle streusel topping over the cheesecake layer until evenly distributed.

Bake:

  • Bake cake in a 350-degree oven for about 60-75 minutes, until fully cooked. Do the toothpick test! No raw cake batter should come up!
  • Cool completely, and then refrigerate it for 3-4 hours for the cheesecake layer to settle fully before serving.

Glaze:

  • 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.
  • Use a fork or spoon to drizzle the icing over the cake.
  • Slice and serve!

Nutrition

Serving: 0gCalories: 476kcalCarbohydrates: 105gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 54mgSodium: 204mgPotassium: 276mgFiber: 3gSugar: 68gVitamin A: 265IUCalcium: 181mgIron: 4.1mg
Tried this recipe?Let us know how it was!
4.89 from 43 votes (1 rating without comment)

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163 Comments

  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.5 stars

  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!5 stars

  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.5 stars

  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? Lol5 stars

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

  6. 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.5 stars

  7. 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.5 stars

  8. 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!!

  9. 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!

  10. 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!5 stars

  11. 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?

    1. 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.

  12. 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!!4 stars

    1. 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.

      1. 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. 5 stars

  13. Sooo goood! This is the closest recipe to the one my grandma used to make…as far as I can remember! <3 <35 stars

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

  15. 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?

  16. 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.5 stars

    1. My sister wives and I of the Church of the Latter-day Saints are praying for you Carol! As our husband always says: “I love marriage because we refine each other, we experience intimacy, and we reflect God’s love story.”5 stars

    1. yes, you can, make sure your pan is deep enough (like the one I used) if you are making all the layers, as it will overflow in regular pans.

  17. wondering  if when you stick a cake tester into this cake after baking will the cream cheese layer still show marks on it and it settles in the fridge or will it be a dry tested with a traditional cake. Want to make sure mine is fully cooked. Smells so good baking! Thank you! 5 stars

    1. When you insert the cake tester it will have crumbs on it, but you have to look for the cake raw batter. Mostly, you have to check the edges, sides of the cake, if they are golden brown.

  18. This cake looks A-MAZ-ING! I’d love to try it. However, where I live there’s no buttermilk. Would it be okay to substitute it for regular milk? Is there a better substitute you know?
    Thank you so much!

  19. This cake looks so good!! I have an event this weekend and wanted to know if would be able to make this in a bundt or tube pan?

  20. This is my new go-to coffee cake recipe! Super moist even days after making. VERY flavorful. Couldn’t be improved!5 stars

  21. This looks amazing! I want to make it this week but can it be frozen for a few days? I don’t know if anyone has done that or not..I would prefer to serve it freshly made but won’t have the time to do it on the day I need it. 

  22.  This looks amazing! I want to make it this week but my question is can it be baked ahead and frozen? Not sure if anyone has done that or not. I don’t have time on the day I need it to bake it so I wanted to do it a couple of days in advance but also keep it fresh.5 stars

    1. Hi Michelle, yes, these can be easily frozen. Wrap it tightly in plastic wrap and after in aluminum foil.

  23. Did you change the recipe to 2 packages of cream cheese instead of 4? I thought it said 4 the other day when I went shopping. I just want to make certain 2 is right and will turn out ok with the other ingredients as listed. Thanks!!

    1. Hi Becca, you are right, I changed it to two, because people were completely disregarding my note that if you use 4, you NEED to use a deeper pan, to make sure everything fits. You can still use four, it will work, it just got too tiring to reply to the same question, so I retested the recipe with 2 and it still works well 🙂

  24. 5 stars…Absolutely delicious! This came out fabulous, although my struesel topping was very loose so the glaze fell off with it while serving.

  25. Excellent recipe! I used a standard regular pyrex dish and two packages of cream cheese and though it puffed slightly above the sides of the pan, it did not overflow. If i were to make it again I’d cut the cake ingredients in half so the cheese cake layer was in better proportion … which is probably why the recipe first had 4 pkgs of cream cheese… but my husband disagreed and said it was perfect as is. Perhaps he is right, since it is a coffee cake after all. I also didn’t let it rest in the fridge because I’m impatient and it was still yummy. Anyway, easy to follow recipe and excellent flavors. Thank you!

  26. I made this today and it was really out of this world! I just did the cake and topping, no glaze or cream cheese frosting. People go make this! It really is the BEST coffee cake recipe! 5 stars!!!

  27. I just made this and it looks and tastes wonderful which is good because this is not the easiest coffee cake I’ve ever made. 5 bowls, two mixers, 3 spatulas later….  I followed the recipes exactly, but since I was taking it to a brunch, I made it in a disposable, deep 13 x 9” pan. Because they tend to be flimsy, I baked it on a cookie sheet. Don’t know if that is why I had to bake it for 70 minutes. I couldn’t tell if it was truly done then until I used an instant read thermometer to see if center was at 210F.  At 50 minutes cake was still visually wobbly, so I knew it wasn’t done. Since it tastes great, easily cuts into clean slices and actually resembles the photo in the recipe I gave it 5 Stars. Just make sure you have plenty of time (and bowls!) to prepare (room temperature eggs, butter and cream cheese), baking, cooling and refrigerating. This is not a cake to make on the fly but worthy of a special occasion. 5 stars

  28. I have this cake in the oven now!!! Looks amazing! I did make some adjustments though, and the few that I made are as follows:

    * Instead of a deep 9X13 (which I dont have), I used a 10X15 pan to hopefully avoid spillage as it bakes.
    *Substituted 1/2 C whole wheat flour and the remaining 2 cups of all purpose.
    *The cinnamon layer makes a TON, I ended up only using half and saved the rest to use with the streusel topping. (Next time Ill just reduce the entire layer recipe by half).
    *I think that the amount of cheese cake filling the 2 packages makes was perfect for the size pan that I used. Any less and it would have been not enough to cover the cinnamon layer. I can see why this recipe would have spillage as it bakes, even with a deep 9X13!
    *I took the remaining cinnamon mixture and added a 3/4 C all purpose flour, more cinnamon, and half stick of melted butter. Worked out great!
    Ill update the post after its done baking and we’ve tasted it!5 stars

  29. This Coffee Cake was DELICIOUS. I was hesitant to add the glaze due to the amount of brown sugar in the recipe but it was the perfect amount of sweetness. I did add a Tablespoon of butter to the glaze. I will never use a different recipe for coffee cake again. Thank you for the recipe <35 stars

  30. whew!! Just finished making it—its a bit labor intensive creating 4 layers for it-cake, cinnamon filling, cream cheese filling and streusel… but it is SO good!!! I used a regular type of 9×13 cake pan and it was FILLED to the brim. So, make sure you’ve got enough depth for all that goodness.?5 stars

  31. My husband is lactose intolerant, but loves his desserts, so many of our favorites contain cream cheese. Can you suggest a good substitute for the cream cheese filling in this coffee cake? 

  32. The heading on this recipe says “Best Ever Coffee Cake VIDEO. I know you have all of the instructions
    to make the cake but seeing the video might have been fun. Where is it? What do I click on to see it?
    Could the problem be that I have an Apple desktop computer running Google Chrome as the browser?5 stars

    1. Right before the recipe it says: BEST EVER COFFEE CAKE RECIPE STEP-BY-STEP VIDEO, thats where the video is. Maybe your connection is slow and its not loading, sorry.

  33. Why are people giving 5 stars without having made this?  It’s really misleading and frustrating for people like me who are looking for honest reviews.  Please don’t review something if you actually haven’t tried it.  

    1. Sometimes people get excited when they see something that they like, but this is a great recipe. I promise you will love it.

  34. I absolutely love cream cheese, but I’m wondering if the cheesecake layer might be too heavy in the morning for breakfast. Since I’ve never tried this recipe, would you say that it’s a little on the heavy-side or still a light-tasting cake even with the cream cheese?

    1. I would definitely NOT call this a light cake, it is rich and indulgent and worth every calorie. The cheesecake layer is NOT too much, its actually very thin and just adds more flavor.

  35. Hi! I haven’t made this yet and just was wondering, if you were to leave out the cheesecake layer, should you still put cinnamon in between cake? I’m just unsure if that would work. 

  36. Hi 🙂 How do I ensure that the streusel topping doesn’t go soggy? I find that mine goes soggy after keeping the cake in a container overnight. thanks!! 

    1. If you wrap it tightly in plastic wrap and after that, in foil, it should keep its texture better. It gets soggy usually from the humidity and condensation.

  37. Made your recipe. It’s just out of the oven . It looks great but hard to tell if cake bottom is cooked. Any other ideas for that?5 stars

  38. I think the recipe should state you need a pan that has really high sides. I used a 9×13 pan and it exploded over the sides and took much longer to bake . Make sure you use at least a pan that has 3 inch sides instead of mine that had 2 inch sides . Not enough room 

  39. How do you store this cake? I usually wrap mine and leave it on the counter but this recipe has a cheesecake layer. Do you store it in the fridge?

  40. Help!!!!!! In the middle of maming this coffee cake and I accidentally mixex cream cheese layer ingredients together at the same time! I don’t have time to go buy more cream cheese. How can I fix this!! My bowl looks like a soupy mess.

    Need to be at my Mother in Laws in 2 hours!! 
    Send help! 
    -Alona

  41. Can I make these in muffin form? I’m going to my best friends baby shower and they requested coffee cake muffins and I stumbled upon this recipe and thought it looked awesome!! I’m just not sure what to adjust the time to and I also don’t know how many it would yield.

    1. I am not sure how many it will yield, but probably a LOT 🙂 the cooking time would be about 30 minutes.

  42. I haven’t tried this yet but I’m going to. I just have a couple of questions. My sons love coffee cake but my oldest is Type 1 diabetic. It would also be easier for the carb count to make it in muffin form and I think easier to freeze. Would I need to make any adjustments other than baking time? Also, the carbohydrate count on the recipe, is that per serving or cake (I’m figuring per cake due to the amount) and how many servings is in the cake? I’m guessing the normal 12 but, I need to know for sure to correctly add up and divide the carbohydrates. How much does it normally rise so I know how full to fill the muffin cups? Lastly, this recipe sounds amazing and I love the cheesecake aspect!!

  43. Wow, wow and wow again. This is an amazing recipe. The cake is moist and just dense enough to hold the rest of the layers up while somehow still retaining a tender feel. The cinnamon and cheese strata are not only aesthetically pleasing but the perfect balance of crunch with cream AND despite the high fat and sugar comes across as elegant and delicate. Bravo!5 stars

  44. I made this coffee cake and it looks amazing and smells even better.  My question is I had issues determining if it was cooked thru. The tooth pick test is deceiving as you can’t get to cake bottom.   I ended up baking an additional 15-20 mins so the center wasn’t jiggly and seem firmer.   I just took this out and I’m praying the cheese cake layer sets.  Any other way to see if done?

  45. Thanks for the great recipe! This is one delicious and stout coffee cake! It must weigh about 20 pounds in my glass pan. I used less than 1/2 the sugar called for in the cream cheese layer and didn’t miss it at all. It’s perfectly sweet and very buttery. Could you please advise if it’s necessary to keep the coffee cake in the refrigerator after the initial time suggested for setting the cream cheese layer. I’ve been microwaving each piece for about 20 seconds to warm slightly. It would be better kept on the counter and at room temp if there isn’t an issue with the cream cheese spoiling. Thank you!5 stars

    1. I am so happy that you liked the recipe, it’s definitely decadent. Since it has a cream cheese layer, its best to keep it in the fridge and just microwave it for a few seconds before serving.

  46. I clicked on your hyperlink for the pan you recommend using, and the link took me to the Amazon 9×13 pan, 2.1″ with this ID: B015CQZKH4. I also see a deep dish 9×13 pan, 3 1/2″ deep with the ID: B01M7QMRJN . Which is the correct pan for the recipe? If I am investing in a new pan, I would like to assure it is the right one. Thank you!!

  47. Are you able to make this in two round cake tins? I am reallly wanting to try this recipe today, it looks amazing!!

    1. The recipe makes a lot of batter, so two regular round cake tins won’t be enough. You can use two tins and make muffins maybe as well.

  48. Hi… I did make this today! Most of the the comments, 1. Hadn’t made your wonderful Coffee Cake, and 2. Didn’t read your blog/information about your recipe! My pan is not quite as high as yours, but it was metal and the Coffee Cake did not run over! However, it took me way more than 20 minutes!! 😁 I am taking this to church in the morning, so I haven’t cut it yet. This is definitely my “go to” anyplace anytime dessert recipe. It looks beautiful!!!5 stars

  49. I’m wondering if the top of the cake should still have a jiggle one it’s finished baking? I’ve had it in for a while now and it’s not losing the jiggle, which is normal for a cheesecake. I’m nervous about pulling it out too soon, though!

  50. I made this cake and it’s now in the oven! It smells absolutely amazing. I can’t wait to try it. It was definitely not a quick cake. It took me a little while but I’m sure it will all be worth it. I went to buy the ingredients and couldn’t find regular buttermilk. All they had was the cultured buttermilk. I googled what the difference once and it said it should be fine to use so I’m hoping it turns out good. I am making it for my husband and his coworkers. But this was the best looking coffee cake I found so this is why I chose it. Definitely lots of bowls and mixing utensils and I made a huge mess in the kitchen.

  51. I would like to make this cake for New Years for my family.
    I would like to add cranberries or blueberries.Where would I incorporate them into the recipe, and what is the measure of fruit that would be appropriate?
    Because the comments state this is a large amount of batter, would I be able to divide the batter between a bundt pan and a regular 9x13pan?
    Any recommendations for other sizes that may work?
    Thank you so much.

    1. Hi Grace, I actually have on the blog a recipe for Cranberry Coffee Cake and one for Blueberry Coffee Cake that are very similar to this one. I recommend you check them out.

  52. I just made this and the cheesecake layer in the recipe is different than the adjustments noted in other comments. Please adjust the recipe to reflect 2-8oz packages of cream cheese vs. 4-8oz packages. It wasn’t until my coffee cake was in the oven when I realized my cheesecake layer was pourable not scoopable like the directions.

  53. I wonder if this would work if I added a layer of apple pie filling – butter, sugar, apples, lemon juice, flour – above the cinnamon layer?

    I might have to increase the baking time.

  54. Made this yesterday evening and cut into it this morning. Hands down the best coffee cake ever! But this is no mere coffee cake. The cinnamon and cheesecake layers make it amazing. Not just the average crumb, sometimes on the dry side, cake.
    I made a half batch in a 9 inch springform pan. Followed everything exactly, except subbed milk w/lemon juice for the buttermilk. 8 servings are each huge! So if you make A whole batch 1/16th goes a long way- a meal in itself. I’d say 24 servings easy.
    Wish I could share a picture. It’s a very pretty cake with those layers!5 stars

  55. I followed your link to the 9 x 13 pan and found the dimensions. Your pan is listed as 9.5 in x 13.5 in x 2.1 in. It’s not an especially deep pan but is considerably more in volume because of that extra inch in width and length.

  56. Question: Your video and a few comments mentioned 4 pks of cream cheese however the recipe states 2 packages. What is the correct amount of cream cheese? Thanks!4 stars

  57. First of all, I’m on a diet. (just that six or seven pounds that you accumulate during football season and the holidays) 🥴However with me diets and baking go hand-in-hand, because if I bake it, I give it away and it’s a win-win for everyone. (I hate to be a nerd, but just the activity and then the scent of the coffee cake is enough to satisfy me)
    I found this recipe after looking for something to use a brand new container of marscapone cheese that my husband mistakenly opened. So basically I used the marscapone in replacement of the cream cheese. Then, to make matters a little more elevated I actually cut up several very thinly sliced & peeled Granny Smith apples, and layered them in between the batter and the marscapone filling, then topped with the crumb topping. OMG 😍
    It was over-the-top fabulous, and I couldn’t get it out the door fast enough to my neighbors who are waiting with forks and plates!!!5 stars

  58. I made this yoday and it’s wonderful! I did not add the layer of cream cheese and it’s delicious! I baked mine for 45 minutes at 350. I have photos but unsure how to upload. Tami Small- Akron, Iowa.

    1. Hi Tami, thank you for the feedback! I am so happy that you loved it. You can share the photos on Instagram and tag me or on the blog’s facebook page 🙂

  59. Hi I made this cake & I made so much that I froze the 2nd cake for 2 months as I am trying to eat healthy … I had a cheat day & I thawed it out & when I ate it it tasted exactly like it did when I first made but even better ..cheesecake layer & all so it’s safe to freeze it won’t ruin the consistency at all

  60. Yum! I made cake and with the already sweet cake itself, I had to cut out sugar and flour in the cinnamon filling ( opted for a thinner layer). For me it was too much sugar in each layer. I used half of the cinnamon filling. The remaining I made the streusel to top again eliminating sugar for the topping. It came out great. Loved the layers and flavour.

    I was able to ulter the measurements because I am an experienced baker.

  61. For the glaze, do you put it on the cake straight out of the oven or after it’s cooled + refrigerated? Thanks!

  62. When we saw it served 16, used 4 sticks of butter, and overflows a normal 13×9 pan, we halved the recipe and baked it in a 9×9 pan. The advantages are: (a) it doesn’t overflow the pan, and (b) we have only 4000 calories to consume instead of 8000! 🙂 . How do you half the 3 eggs you ask? We used just one and it came out great.5 stars

  63. Don’t have a deep 9 X 13, but has anyone tried this in a large bundt pan?????
    This would solve the ‘overflow’ problem for those of us that don’t own the correct pan.

  64. I only had a regular 9×13 Pan, so I putted in what looked normal to me in the cake batter portion of the recipe then added the remaining batter to muffin tins. I just added the layers to the muffins like the recipe says. It made 7 muffins for me. It’s a perfect way to avoid the spill over!!!

  65. I LOVE THIS CAKE. I have made it by a different recipe previously… they cooked the cake before putting the cheesecake layer. So I have a question. With this recipe, how do you know the cake is cooked through when it comes out of the oven?

  66. I tried this recipe but halved it. However the cake part of it came out super dense. What might I be doing wrong?

    1. The cake is not flyffy, coffee cakes are usually buttery and dense. If your was super dense, when halving make sure you add more liquid ingredients.

  67. I made it today and it was amazing, Everyone went head over heels for these. Followed the recipe exactly. Will make this again, thanks for this awesome recipe.5 stars

  68. I made it today and the cake is good.. the cake part is good but total is too sweet.. you can easily half the total sugar in the recipe.. I skipped the cheesecake part and layered the cinnamon in between and topped it with the crumb but again I got dizzy headed from eating just a small slice.. way too much sugar .. next time I will half it and add some chopped apples to make it a bit healthier …

  69. This coffee cake IS the BEST! It is the perfect combinations of moist cake , yummy cream cheese, and cinnamon crunch! Very satisfying especially with coffee! We loved it all!5 stars

  70. Hi,

    What adjustment do l need to do if using 4 cream cheese instead of 2? Do l need to bake them longer too?

    Thanks,
    Shirley

  71. I made this coffee cake and really thought it was quite good.

    I used a 9×13 pan that was almost as deep as the one you referenced. The cake overflowed as it baked.

    I was confused as to why the recipe called for pouring only half of the batter in the pan.

    Should we only use half the cream cheese and streusel too?

    The next time I make this I will either cut the entire recipe in half or use a 12×18 pan.

    Charlie

  72. I made this coffee cake and really thought it was quite good.

    I used a 9×13 pan that was almost as deep as the one you referenced. The cake overflowed as it baked.

    I was confused as to why the recipe called for pouring only half of the batter in the pan.

    Should we only use half the cream cheese and streusel too?5 stars

  73. Hi, i would love to use 4 packs of cream cheese to make this coffee cheesecake as i see it in your video. Could you please sent me the same recipe using 4 cream cheese.

    Thanks

  74. I’m looking forward to making this incredible recipe for Easter brunch this year. I would like to add blueberries and suspect they would be best added to the cream cheese layer. However, I’m confused by the recipe: it references 2 8 oz. bricks of cream cheese, but in the comments you say you used 4…? With the berries I think the 4 bricks might be best but am unsure of the quantities of eggs and sugar for that amount. Thoughts?

    1. Please use two bricks if your pan is not too deep, if you have a LARGE DEEP pan, you can use more cream cheese.

  75. This cake was really good but these directions are quite confusing. Does the second half of the cake batter go over the cinnamon layer before the cheesecake layer, or does it go over the cheesecake layer? The video didn’t even show it. The streusal topping needed more butter. I’m going to try this again this weekend in a 12×18″ pan doing cake, cinnamon layer, cake, cream cheese layer and my recipe for streusal topping.5 stars

  76. I should have realized that I needed to save half the cake mix for the topping but as I was making this as I followed the recipe I ended up putting all the cake on the bottom. It’s in the oven now.
    I would say in the instructions that u want to save half the cake mix to put on the cream cheese layer and then the strudel mix on top of the cake.5 stars

  77. Made it as written with the layers. Cooked it to instructions and the middle except for and inch around is super jiggly not cooked. Did another 10 min and still very wet and jiggly in middle. Toothpick inserted was still wet. Anyone else have this issue?

    1. This could also depend on the oven, we usually follow the same time and it comes out nicely. Please try adding a few more minutes of cooking. Thank you for visiting us!

  78. I kept all instructions minus sugar, as posted but added a tad of drip coffee lightly onto the top just before baking and the flavor soaked though and added another dimension to the bake.

    The cake was a bit sweet for me despite cutting back on some of the sugar amounts but that just personal taste, roommates loved it.5 stars

  79. Definitely a hit! It did take 55 min and my oven is new.
    Questions- can I cut in half? Can I use light cream cheese?5 stars