Best Ever Coffee Cake Recipe [VIDEO]

Catalina Castravet
By Catalina Castravet

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.

We love making delicious desserts. Some of our favorites ones are Blueberry Banana Bread, Chocolate Banana Bread, and Chocolate Banana Muffins.

Best Coffee Cake Recipe

Easy Coffee Cake Recipe

The 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 cheesecake 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, it’s that good.

The cake involves many layers that are all different in texture and make it irresistible!

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 sweetbreads 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 the cake from drying out.

Can you Freeze Coffee Cake?

Yes, to freeze, wrap it tightly with aluminum foil or plastic freezer wrap and it will maintain it’s the 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 the 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.

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Best Coffee Cake Recipe with a Cheesecake Layer

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 soft, 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.

Best Ever Coffee Cake Recipe step-by-step video:

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4.97 from 26 reviews
Best Ever Coffee Cake Recipe
Author: Catalina Castravet Serves: 16 servings
Prep time: 30 minutes Cook time: 50 minutes Total time: 1 hr 20 mins

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:

  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.

  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.

Streusel Topping:

  1. In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.

  2. Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.
  3. Sprinkle streusel topping over the cheesecake layer until evenly distributed.

Bake:

  1. Bake cake in a 350 degree oven for about 45-50 minutes, until fully cooked.
  2. Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.

Glaze:

  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!
0 Calories: 476 Carbohydrates: 105 Protein: 7 Fat: 3 Saturated Fat: 1 Cholesterol: 54 Sodium: 204 Potassium: 276 Fiber: 3 Sugar: 68 Vitamin A: 265 Calcium: 181 Iron: 4.1
Save Recipe

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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Comments

Leave a reply

Cherri Megasko

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.

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Joely Smith

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!

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Laura

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.

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Shelley King

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

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Amanda

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

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leah

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

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Nadalie Bardo

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.

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Nikki

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.

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Bites for Foodies

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!!

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Aileen Adalid

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!

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amanda @ fake ginger

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

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jessica | the novice chef

this is exactly how i want to start every day!

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Reesa Lewandowski

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!

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Chrissie

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

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lynn jarzombeck

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?

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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.

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Nadine Siciliano

I made this cake yesterday using a Pyrex 13x9 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!!

Reply

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.

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Jillian Michelle

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

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thewimpyvegetarian

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

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Megan @ MegUnprocessed

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

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Liz Della Croce

This looks amazing! I'd eat this for breakfast any day!

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Micheka

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?

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Yes, totally, just skip it!

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Carol

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.

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You can do two packages :)

Reply

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."

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Michelle

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

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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.

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Laura

Great and easy cake to make, turned out delicious!!

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Samantha Azzarelli

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! 

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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.

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Stephanie

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!

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Mix milk with some lemon juice and let it sit for a minute :)

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Jeena

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?

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it makes a lot so you may have enough butter to make it into two bundt pans.

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Chef Bobby

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

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I am so happy that you love it! Thank you!

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Michelle

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. 

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Michelle

 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.

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

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Becca

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!!

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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 :)

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Jill

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

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Jess

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!

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Maria Knorr

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!!!

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Hanya Dwyer

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. 

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Mary

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!

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Can you please tell me if this recipe worked in the 10 X 15 pan?  Thanks!

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Petra Bos

Is it possible to use self raising flower instead of regular flower and baking soda?

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I haven't tried it this way, bit I don't see why it wouldn't work.

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Lori Fisher

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 <3

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Ms Mary

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 9x13 cake pan and it was FILLED to the brim. So, make sure you’ve got enough depth for all that goodness.?

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Mark Langford

Nothing short of decadent!

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thank you!

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Susan Dixon

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? 

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You can always skip it, also you can add a layer of jam :)

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jim

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?

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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.

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Anna

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.  

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

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Brianna

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?

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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.

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Nessa

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. 

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Yes, you can still put the cinnamon and it will taste delicious!

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Adeline

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!! 

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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.

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Courtney

 Can this be left out overnight, or does it need to be refrigerated because of the cheesecake? 

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better to refrigerate.

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Claudia Donolli in NC

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?

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Insert a toothpick in the center of the cake, if it comes out clean, you are good :)

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Penny Simmons

I think the recipe should state you need a pan that has really high sides. I used a 9x13 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 

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The recipe mentions this, it actually starts with this :)

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Sarah Roe

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?

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Yes, cover it and store it in the fridge.

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Alona

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

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Gina

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.

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

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Victoria Murray

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!!

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Jes

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!

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I am so happy that you loved this Coffee Cake :) thank you for your sweet comment!

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Vicki Morel

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?

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Michelle Ornelas

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!

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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.

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