Coffee Cake
This coffee cake is everything I want in a dessert. The soft, buttery cake is layered with a rich cinnamon filling, a creamy cheesecake center, and a sweet streusel topping finished with a smooth vanilla glaze. I make this over and over again for my family because every bite is pure comfort, and we absolutely love it.
I have been making coffee cakes for years, and I can assure you this is the only Coffee Cake recipe you will ever need! It is by far the most indulgent and delicious one I have ever had. Adding a creamy cheesecake layer and a rich streusel cinnamon topping creates the most irresistible bite. The combination makes this recipe unique, just like my brownie baileys cheesecake, where layers make every slice more tasty and satisfying.
Table of contents
I always wanted a dessert that could be enjoyed for breakfast, as an afternoon treat, or even for the holidays. The contrast of tangy cream cheese and warm cinnamon makes this one of my all-time favorite bakes, just like the flavors in my persimmon cheesecake pound cake bars. I wouldn’t mind having it any time, no matter what the occasion, or for no occasion at all. This is the kind of cake found at fancy bakeries for more than fifty dollars, but why not make it at home for less than twenty with this simple recipe?
Why you will love this recipe
- So many desserts in one: This is not just a simple cake. It has layers of buttery cake, sweet cinnamon filling, creamy cheesecake, and a crispy streusel topping, finished with a smooth vanilla glaze. Mouthwatering!
- It is as easy as making cake: If you can bake a cake, you can make this. The steps are simple, and the result is a bakery-style dessert right at home.
- Perfect for sharing: This recipe makes a big batch, enough for up to sixteen people. I make it for my family, birthday parties, or even pack a slice in my kids’ lunch boxes. It is great for family gatherings, brunch, or just having a homemade treat ready for the week.
- Budget-friendly and freezer-friendly: Instead of spending over fifty dollars at a coffee shop, I make this at home for under twenty. It also freezes well, so I can always have a slice ready when I need a sweet treat.
What you’ll need
For the cake:
- Flour and leavening agents – All-purpose flour gives the cake a soft yet dense texture, while baking soda and baking powder help it rise, creating a fluffy and tender crumb I love.
- Sweeteners – White granulated sugar adds sweetness and structure, while vanilla extract enhances the flavor.
- Fats and dairy – Softened unsalted butter keeps the cake rich and moist, while buttermilk adds a slight tang and helps create a tender texture.
- Eggs and salt – I use room-temperature eggs to give structure and stability, and a touch of salt.
Cinnamon filling:
- Softened unsalted butter – I 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 – I love using brown sugar because it adds rich sweetness to the filling. Make sure it is packed firmly so there is enough.
For the cheesecake layer:
- Cream cheese – I use full-fat brick-style cream cheese to make the cheesecake layer smooth and soft. The fat helps it hold its shape, so I skip low-fat versions.
- Sugar – When mixed with cream cheese, sugar melts and adds lightness, making the filling soft and airy.
- Eggs – Room-temperature eggs help the cheesecake bake evenly and stay firm.
- Vanilla extract – I always use pure vanilla for a better flavor.
Streusel topping:
- Sugar and cinnamon – Brown sugar adds sweetness, and cinnamon brings a warm flavor that makes the cake extra tasty.
- Butter – Melted butter holds the streusel together and keeps it from being too dry.
- Flour and salt – Flour gives the streusel a crumbly texture, and a little salt helps balance the flavors.
Glaze:
- Powdered sugar – This melts easily and makes the glaze smooth and sweet.
- 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.
How to make
Preheat the oven and prepare the pan: First, I 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.
Mix the cake: Now, I whisk the dry ingredients together in a large bowl until well combined. Then, I use an electric mixer to beat in the softened butter until the mixture looks crumbly. I beat in the eggs, buttermilk, and vanilla until the batter is light and fluffy before pouring it into the baking dish.
Make the cinnamon filling: After the cake mix is done, I prepare the cinnamon filling by stirring together softened butter, sugar, flour, and cinnamon until it forms a crumbly texture. Then, I spread it evenly over the cake batter before moving on to the cheesecake layer.
Mix the cheesecake mixture: I beat the cream cheese in a large bowl with an electric mixer until it turns smooth and creamy. Then, I mix in the sugar before beating in the vanilla and eggs, which takes about three to five minutes.
Layer: Once the mixture is light and fluffy, I scoop the cheesecake filling over the cinnamon layer and carefully spread it out evenly.
Add the streusel: I mix the cinnamon, sugar, and salt in a large bowl before pouring in the melted butter. Once combined, I use a fork to stir in the flour until the mixture turns crumbly. Then, I sprinkle it evenly over the cheesecake layer.
Bake the cake: Last, I bake it for 60 to 75 minutes or until fully cooked through. Then, I let it cool at room temperature before chilling it in the fridge for four hours so the cheesecake layer can set properly before glazing and serving.
Glaze and serve: In my house, we love to mix powdered sugar, milk, and vanilla extract to drizzle over the cake for extra sweetness. But this is optional, so feel free to skip it. I serve it warm or let it chill for a few hours, then enjoy it with a nice cup of coffee!
Expert tip
Why ingredient temperature matters
I have learned that using room-temperature ingredients makes a big difference when baking, especially with cheesecake. Softened cream cheese blends smoothly, creating a creamy filling without lumps. Warm butter creams easily with sugar, making a light and fluffy texture. Room-temperature eggs mix better, helping the cake rise evenly. Even milk at the right temperature prevents butter from clumping, leading to a finer texture and a tender crumb. I always make sure my ingredients are warmed up before mixing because it makes everything come together perfectly.
More tips to consider:
- Be sure to use a deep 9×13 baking dish or the batter may overflow. I like to place it on a baking sheet just in case.
- I use an offset spatula to smooth the batter. The layers can be tricky, but they do not have to be perfect.
- If I am in a hurry or just want an easier option, I use a box cake mix instead of making it from scratch.
- To measure flour correctly, I use the spoon and level method. This keeps the cake from having too much flour and becoming dense.
- I check if the cake is done by inserting a toothpick in the center. If it comes out clean, the cake is ready.
Recipe variations and add-ins:
- Nutty Crunch: I mix in half a cup of chopped pecans or walnuts into the streusel for extra texture and a nutty flavor.
- Chocolate Twist: I stir in half a cup of mini chocolate chips into the cheesecake layer. My kids love the little bursts of chocolate in every slice.
- Fruit Layer: I add a thin layer of sliced apples or half a cup of berries between the cinnamon filling and cheesecake for a fresh, fruity flavor.
- No-Cheesecake Option: When I want a more traditional coffee cake, I skip the cheesecake layer. The cinnamon filling and streusel topping are still just as delicious on their own.
- Caramel Topping: I drizzle warm caramel sauce over the finished cake for an extra sweet and gooey finish.
- Make it Real: I add two tablespoons of brewed coffee to the batter for a deeper, slightly bittersweet flavor. It enhances the richness of the cake and pairs perfectly with the cinnamon and vanilla.
Serving suggestions:
If you need something to go with this coffee cake, my 3-ingredient Oreo ice cream is perfect and so easy to make. I feel like it it the perfect creamy complement to the warm, spiced cake.
When I have friends over for brunch, I love switching things up by pairing this coffee cake with something a little more fun. Instead of just coffee, I prepare my sweet and tangy apple cider mimosa recipe for a festive touch.
This coffee cake also makes a perfect dessert after any meal. I often serve it after a hearty dish like my Guinness pot roast or even my air fryer pork chops for an easy and delicious finish.
How to store leftovers
- Refrigerate: I refrigerate leftovers in an airtight container for up to four days.
- Freezing: I wrap individual slices tightly in plastic wrap and freeze them for up to three months.
- Defrost: Thaw overnight in the fridge before serving.
- Reheat: A quick 10-second microwave warm-up brings back that fresh-baked taste.
Frequently asked questions
Overbaking is usually the problem. I always check with a toothpick to make sure it comes out with just a few crumbs, not wet batter. Using buttermilk helps keep the cake soft and moist.
It may not have been cooked long enough. With several layers, this cake can be tricky to check, but if a toothpick comes out with no batter, it should be done. Another possible issue is the pan size. Be sure to use the right-sized, large, deep pan for this cake. Since it has a cheesecake layer, it also needs time to chill and set. Remember to let it cool to room temperature and chill for at least four hours.
If the cheesecake mixture is too runny, it may not hold its structure. I always make sure to beat the cream cheese until smooth but not overmix once the eggs are added.
One of the main reasons this happens is too much flour, which is a common issue when using the scoop method. Scooping flour can pack it in too tightly. To avoid this, it’s important to use the spoon and level method. First, sift the flour. Then, spoon it lightly into the measuring cup until it’s heaping. Finally, level it off with a butter knife.
More coffee cakes to try:
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Coffee Cake
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!
Video
Notes
Why ingredient temperature matters
I have learned that using room-temperature ingredients makes a big difference when baking, especially with cheesecake. Softened cream cheese blends smoothly, creating a creamy filling without lumps. Warm butter creams easily with sugar, making a light and fluffy texture. Room-temperature eggs mix better, helping the cake rise evenly. Even milk at the right temperature prevents butter from clumping, leading to a finer texture and a tender crumb. I always make sure my ingredients are warmed up before mixing because it makes everything come together perfectly.More tips to consider:
- Be sure to use a deep 9×13 baking dish or the batter may overflow. I like to place it on a baking sheet just in case.
- I use an offset spatula to smooth the batter. The layers can be tricky, but they do not have to be perfect.
- If I am in a hurry or just want an easier option, I use a box cake mix instead of making it from scratch.
- To measure flour correctly, I use the spoon and level method. This keeps the cake from having too much flour and becoming dense.
- I check if the cake is done by inserting a toothpick in the center. If it comes out clean, the cake is ready.