The Best Coffee Cake Recipe Ever

The VERY Best Coffee Cake Recipe ever is moist and buttery, with a cinnamon sugar layer in the middle topped with crumb topping and a sweet glaze icing. Perfect for breakfast or brunch with a hot cup of coffee!

A slice of the coffee cake on a spatula

Make sure to try my Sour Cream Pecan Coffee Cake too!

Is there anything better than cake for breakfast? Of course it’s not an indulgence I afford myself on the regular, but the day after my birthday is the best because I know there is leftover cake waiting for me to have with my cup of coffee…which leads me to today’s long overdue post…

The VERY Best Coffee Cake Recipe Ever EVER!

I’m not sure of the genius who coined the term coffee cake, but I would like to extend a firm handshake. Well done, sir or ma’am. Well. done.

I feel like I have crammed all the things that you would ever want in a coffee cake into my recipe. What you have is a dense, but moist, buttery cake with a layer of sweet cinnamon filling baked in the middle. The whole cake is topped with a buttery, cinnamon crumb topping and then drizzled with a sweet icing glaze. No cake mix is involved in this recipe, it is a from-scratch-baked-with-love kinda vibe, and you are going to LOVE it.

Looking for more Coffee-Cake Recipes? Try These:

Coffee Cake with a cinnamon sugar layer baked inside and crumb topping

What Makes This Coffee Cake The BEST?

Well, I am sure this could be up for debate. I know after almost 11 years here on the internet that it’s impossible to make all y’all happy. I’ve tried. But I will say, that I have eaten my fair share of cake since the inception of this website (and for years before that), so I think I can call myself an expert in cake eating.

And this coffee cake is the best I’ve ever had. Hands down.

The cake itself is a dense, yet still fluffy texture with a buttery, vanilla flavor. The whole cake has a thick layer of cinnamon sugar filling baked in the middle, which, with the addition of flour, stays thick and doesn’t melt into the cake, which is amazing.

And of course I ALWAYS prefer a crumb topping on my coffee cake, and this one has the perfect amount, without being too much!

collage image making crumb cake

How Do You Make Coffee Cake?

There are a few defining characteristics of a coffee cake:

  • No Frosting – OR a light drizzle of an icing glaze. A lot of the time coffee cake is just dusted with powdered sugar, which you could absolutely do on this recipe!
  • Cinnamon. Coffee Cakes are generally spiced with cinnamon. I don’t make the rules.
  • Crumb Topping – This is not a must, but it’s very common. A lot of coffee cakes include nuts in the crumb topping as well, which you could do here if you like that! I’ll hit on that in a minute.
  • Vanilla Cake – It’s very typical for a coffee cake base to be a vanilla cake as opposed to chocolate.
  • A Single Layer Cake – Whether it be a 9×13, or a round cake, coffee cake is generally a single layer cake!

Are the Steps Easy?

Yes! You most likely have all the ingredients to make this cake in your kitchen now! There are a few steps, but they all come together with minimal effort.

  1. The cake is a butter/sour cream cake. The addition of sour cream makes it extra moist and the batter comes together very quickly and easily.
  2. The filling is simply a mixture of cinnamon, sugar, and flour that you spread over half of the batter. Spread the remaining cake batter carefully overtop!
  3. The crumb topping is quick to prepare, using melted butter, which makes it very easy to mix!
Cinnamon Crumb Coffee Cake with a fork and a bite taken out

I LOVE to enjoy this cake while its still warm, but it’s also delicious at room temperature!

PRO TIP: Make sure that once this cake is cut you cover it AIRTIGHT immediately, as it can dry out quickly. I like to use Press and Seal plastic wrap, and press it down directly over the cake, and then covering the entire pan again with foil!

STILL looking for more Coffee Cake Recipes? Here You Go!


The Best Coffee Cake Recipe Ever

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 45 minutes
  • Total Time Total Time: 1 hour 5 minutes
  • Yield Yield: serves 12 1x
  • Category Category: Cake
  • Method Method: Oven
  • Cuisine Cuisine: Breakfast


Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!


Cinnamon Filling

  • 3/4 cup light brown sugar
  • 3/4 cup all purpose flour
  • 2 teaspoons ground cinnamon

Crumb Topping

  • 6 tablespoons butter, melted
  • 1 cup light brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1 cup all purpose flour


  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup sour cream
  • 1 teaspoon kosher salt
  • 3 teaspoons baking powder
  • 1 1/4 cup milk
  • 3 2/3 cup all purpose flour


  • 1 cup powdered sugar
  • 23 tablespoons milk


  1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
  2. In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
  3. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
  4. For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy. 
  5. Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary. 
  6. Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
  7. Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer.  Evenly sprinkle the crumb topping on top.
  8. Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
  9. Remove cake from oven and place pan on a wire rack to cool completely.
  10. Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.


Store airtight for up to 3 days

Keywords:: cookies and cups, coffee cake, crumb cake, cake recipe

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The Best Coffee Cake Recipe

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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October 17, 2021 7:37 am

So definitely does not cook in 45 minutes. Takes over an hour most times. This time I switch from a Lecreuset thick heavy 9×13 casserole dish to a LeCreuset non stick metal pan. I’m hoping it’ll cook quicker this way! Last time I cooked it for an hour in the thicker pan and I didn’t realize it was still much in the center. 20 minutes after having an hour realized it was mush so I covered the sides in tin foil and put it back in for about another 25 minutes. Best cake ever. But…. Last week I forgot the… Read more »

October 16, 2021 12:00 am

I was really disappointed in this recipe. It’s extremely sweet, and the cake itself gets lost. It does take at least an hour to bake just like several people have mentioned. If I was to ever try it again, I would cut the amount of topping in half as well as the amount of cinnamon filling inside.

August 20, 2021 5:54 pm

I just came across this recipe after having one of Dunkin’ Donuts’ coffeecake muffins.
Your recipe sounds like it would be amazing as a muffin! Do you have any idea how I would change the baking time? Thank you so much in advance!

August 16, 2021 7:18 am

I made this Sunday for church. It made 24 pieces (cut into 12 pieces makes too many calories per serving). I left out one egg (I used 2 farm fresh jumbo eggs). It was a dense cake with something missing (next time I am using a jam in between the layers with the the middle layer). It did take longer to bake (1 hour). As for church, everyone liked it. The key thing is that my fiance really liked it.

Patricia Webster
July 30, 2021 2:43 am

Ok, I had to make substitutions because I ran out of flour and brown sugar so I used other stuff that I had instead and it still turned out fine. I would make this again.

Sue Gibbs
July 29, 2021 10:12 pm

This bottom layer of this cake did not rise at all. Followed recipe exactly. Never heard of not mixing bp and salt into the flour which should have sifted. Had to toss it OUT.

Patricia Webster
July 29, 2021 4:02 am

I just put this in the oven but I ran out of flour and a bit of brown sugar so I had to juggle it around a bit. I was 1 and 2/3 c. Short of flour and about 1/3 c. Short of brown sugar. Anyways, this cake was light and fluffy. It smells delicious so I hope it turns out. I just so happened to have a white cake mix handy so I used some to clear away the problem. I am going to enjoy my coffee with my coffee cake in the morning. Wish me luck.

July 28, 2021 2:52 pm

What a waste of time and money. Tossed it in the garbage.

July 23, 2021 7:44 pm

3 x too much baking powder. Had to toss it.

July 11, 2021 4:48 pm

What an utter failure. Came out dry and hard as a rock. The flour killed it. Worst recipe ever!

Last edited 3 months ago by Laura
Valerie Robinson
July 6, 2021 5:27 pm

I don’t think a 9×13 dish is big enough for this cake. It’s a dense cake. Absolutely delicious recipe but either bigger casserole dish necessary or split it between two square baking dishes. Mine was still coming out pretty raw after almost an hour. I don’t think after so many people running into the same issue that we all did something wrong, just think the recipe needs to be adjusted. I can’t for the life of me figure out what she baked hers in lol

June 23, 2021 10:34 pm

I made this a couple times and both times were so delicious! The next time I would love to try to bake these like cupcakes. Would the time and temperature need to be adjusted to do so?

June 20, 2021 12:10 pm

Should’ve read the comments— does NOT cook in 40 minutes. Added the icing before realizing that, so a waste of time and ingredients.

June 18, 2021 9:20 am

Loved it. Remindsme of Drake’s coffee cakes I ate when I was a kid. I made a brown butter/ brown sugar crumb topping, added left-over heavy cream and omitted the icing. Loved how moist it was. I’m glad it was a sheet pan size, would have been hard to share if smaller thanks for sharing. Family, neighbor,boss loved it.

June 12, 2021 4:55 pm

Ok, so earlier I commented that I tried baking on the convection setting instead of regular setting. It also cooked for an additional 20 minutes but I laid a piece of aluminum foil over top while it baked so it didn’t get burnt before it was done! I took a picture but can’t figure out how to post it… this was SO YUMMY! I followed the recipe exactly, other than the changes I mentioned above, and it came out GREAT! It’s a delicious cross between a donut and a cake and goes GREAT with coffee. All the things I love… Read more »

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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