One lazy Sunday morning, the kitchen seemed to call louder than usual. I wasn’t in the mood for anything complicated, but I wanted the house to smell like something freshly baked—something sweet, buttery, and warm.
Rummaging through the pantry, I spotted a forgotten box of yellow cake mix tucked behind the flour. It sparked a small idea: what if I could transform that simple mix into a decadent coffee cake, packed with layers of cinnamon and a rich glaze dripping down the sides?
Before I knew it, the bowls were out, the oven humming, and my counter was dusted in a light cloud of powdered sugar. The scent of brown sugar and cinnamon quickly filled the air, wrapping the kitchen in a hug. Watching the coffee cake puff up in the oven, golden and inviting, I realized that sometimes the best treats are the ones that come from improvisation rather than a perfect plan.
Once it cooled just enough, I drizzled the glaze over the top, watching it cascade into the little crevices. That first bite—soft, moist, with a sweet, crunchy streusel—felt like the cozy breakfast I didn’t know I needed. Making this Cake Mix Coffee Cake became one of those kitchen wins you tuck into your back pocket and return to every time you want an easy, joyful bake.
Short Description
Cake Mix Coffee Cake is a soft, tender cake layered with a brown sugar-cinnamon streusel and finished with a simple vanilla glaze. It’s a perfect quick-bake option for breakfasts, brunches, or sweet snacking.
Key Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 cup sour cream
- 4 large eggs
- ½ cup vegetable oil
For the Cinnamon Streusel:
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ cup chopped pecans (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Tools Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Electric hand mixer (optional)
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray or a light coating of butter.
Step 2: Prepare the Cake Batter
In a large bowl, combine the yellow cake mix, sour cream, eggs, and vegetable oil. Mix until smooth and creamy. A hand mixer can help speed this up, but a good old-fashioned whisk works perfectly too.
Step 3: Make the Cinnamon Streusel
In a separate medium bowl, stir together the brown sugar, ground cinnamon, and chopped pecans if you’re using them. Make sure everything is evenly mixed for a consistent topping.
Step 4: Layer the Batter and Streusel
Pour half of the cake batter into the prepared baking dish and spread it into an even layer. Sprinkle half of the cinnamon streusel over the batter. Repeat with the remaining batter and top with the remaining streusel.
Step 5: Bake the Cake
Place the dish in the preheated oven and bake for 35–40 minutes. The coffee cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 6: Cool the Cake
Allow the coffee cake to cool in the pan for about 20 minutes. This helps it firm up and makes glazing easier.
Step 7: Make the Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the milk slightly if the glaze is too thick.
Step 8: Add the Glaze
Drizzle the glaze generously over the slightly warm cake, letting it seep into the nooks and crannies.
Why You’ll Love This Recipe
– Super easy to make with pantry staples
– Moist, fluffy texture with a crunchy, sugary topping
– Customizable with nuts, fruit, or chocolate chips
– Perfect for breakfast, brunch, dessert, or a sweet snack
– Freezes beautifully for later enjoyment
Mistakes to Avoid & Solutions
Mistake: Overmixing the Batter
Solution: Stir just until combined to keep the cake tender and soft. Overmixing can make it dense.
Mistake: Using Cold Ingredients
Solution: Bring eggs and sour cream to room temperature before mixing. It ensures a smoother batter and better rise.
Mistake: Uneven Layering
Solution: Spread the batter gently and evenly with a spatula, ensuring the streusel layers aren’t clumped in one spot.
Mistake: Skipping the Cooling Time Before Glazing
Solution: Let the cake cool for about 20 minutes to prevent the glaze from melting completely into the cake.
Mistake: Cutting Before Fully Set
Solution: Be patient. Let the glaze set slightly before slicing for cleaner pieces and a better texture.
Serving and Pairing Suggestions
– Serve warm with a cup of strong coffee or a frothy latte.
– Add a dollop of whipped cream or vanilla yogurt for a brunch upgrade.
– Pair with fresh berries or a fruit salad for a balanced breakfast.
– Make it part of a brunch buffet alongside quiche and fresh juice.
– Dust with a little extra powdered sugar just before serving for a pretty presentation.
Storage and Reheating Tips
Storage: Wrap the coffee cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Refrigeration: If you prefer, refrigerate for up to 1 week. Let it come to room temperature before serving.
Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
Reheating: Warm slices in the microwave for 10–15 seconds or in a 300°F oven for about 5 minutes to refresh the texture.
FAQs
1. Can I use a different cake mix flavor?
Yes! Vanilla, butter, or even spice cake mix can all work beautifully with the cinnamon streusel.
2. How do I know when the cake is done baking?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready.
3. Can I leave out the pecans?
Absolutely. The pecans are optional and can be swapped for walnuts or omitted entirely if preferred.
4. What if I don’t have sour cream?
Greek yogurt makes a great substitute with a similar tang and moisture content.
5. Can I make this coffee cake ahead of time?
Yes, you can bake it a day ahead. Just keep it covered and add the glaze right before serving for the freshest taste.
Tips & Tricks
– Toast pecans lightly before adding for an even deeper nutty flavor.
– For extra cinnamon flavor, add ½ teaspoon ground cinnamon directly into the cake batter.
– Use a serrated knife to cut the coffee cake cleanly without crumbling.
– Let the glaze thicken slightly by sitting out for 2–3 minutes before drizzling if you want a thicker look.
– For a bakery-style presentation, sprinkle a pinch of cinnamon over the glaze.
Recipe Variations
Chocolate Chip Coffee Cake:
Mix ½ cup mini chocolate chips into the cake batter before layering with streusel. Bake as directed. Expect a sweeter, dessert-style coffee cake.
Apple Cinnamon Coffee Cake:
Add 1 peeled, diced apple (like Granny Smith) into the streusel mixture. This adds a juicy, tart bite that pairs beautifully with cinnamon.
Pumpkin Spice Coffee Cake:
Swap ½ cup of the sour cream for pumpkin puree and add 1 teaspoon pumpkin pie spice to the batter. A cozy, autumn-inspired twist!
Berry Coffee Cake:
Fold 1 cup of fresh or frozen blueberries into the batter. Make sure to toss the berries in 1 tablespoon of flour first to prevent them from sinking.
Final Thoughts
Every time this Cake Mix Coffee Cake comes out of the oven, it feels like an effortless little celebration. The way it perfumes the kitchen with warm cinnamon and sweet vanilla hints at something special, yet it’s so simple to make that it barely feels like a project at all. It’s the kind of treat that fits any moment—whether it’s a slow morning, a quick afternoon coffee break, or a thoughtful brunch addition.
Watching that vanilla glaze settle into the golden, crumbly top reminds me how satisfying small joys can be. If your kitchen is ever calling for something comforting yet easy, this cake might just be the answer tucked right into your pantry.
Cake Mix Coffee Cake
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 cup sour cream
- 4 large eggs
- ½ cup vegetable oil
For the Cinnamon Streusel:
- 1 cup brown sugar packed
- 1 tablespoon ground cinnamon
- ½ cup chopped pecans optional
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
- In a large bowl, mix yellow cake mix, sour cream, eggs, and vegetable oil until smooth and creamy. Use a hand mixer or whisk.
- In a medium bowl, stir together brown sugar, ground cinnamon, and chopped pecans if using.
- Spread half the batter into the dish. Sprinkle half the streusel on top. Repeat with remaining batter and streusel.
- Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 20 minutes before glazing.
- Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust milk if needed.
- Drizzle glaze over the slightly warm cake, letting it seep into the crevices.
