The Best Coffee Cake Recipe Ever

A slice of the very 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!

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:

The Best Coffee Cake Recipe has 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!

How To Make Coffee 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 Recipe

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: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: serves 12 1x
  • Category: Cake
  • Method: Oven
  • 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.
  8. Evenly sprinkle the crumb topping on top.
  9. Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
  10. Remove cake from oven and place pan on a wire rack to cool completely.
  11. 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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55 Responses
  1. Tamie

    I made this New Year’s Day 2020. Only change, I used King Arthur Gluten-Free Measure for Measure® Flour. I have a gluten allergy. I half-ed the recipe and baked in a 8×8 pan. Only thing I noticed– crumb topping was dry. In hindsight I could have made the crumb topping at the end and used cold butter (versus melting) and worked flour, sugar, cinnamon, and butter together with my fingers making it crumbly. Coffee cake was even “more” moist this morning (second day). Yum Yum.

  2. Ali Dylan Koen

    Overall not too complicated. You will need 3 or 4 medium-large mixing bowls.
    Minimal number of ingredients makes it easy. The result is a rich and creamy vanilla cake with layers of crunchy buttery cinnamon sugar.
    I skipped the icing, might add nuts next time.

  3. Alonna Neyhart

    Every year, my mom buys a coffee cake from Costco for our annual Christmas brunch, but this year, I told her I would make one for everyone instead. She was very skeptical, but when she and the rest of my family tried this today, everyone loved it! I consider myself to be a very mediocre baker, but I was able to make this, and it was by far the best coffee cake that I’ve ever had! Thank you Shelly!

  4. Rani Quirk

    Very delicious! Took closer to 65 mins to cook. Also the crumb topping was way too much and was more like a loose flour/sugar topping that just falls off, like a beignet! I scraped most of it off. Cake was really moist too. Used a little less sugar which was plenty. Next time I’ll use less of the filling inside and put the rest on top instead of this topping. Prob use a bit less sugar too. Very sweet! Family loves it.

      1. Aisha

        Thanks! I actually used 1/4 cup flour in the filling and used 1 1/2 cups of half and half. I also had to bake for about 55 minutes and it came out like a dream (I have a gas oven-don’t know if that makes a difference in cooking time). This is gonna be a Christmas breakfast hit!


    I plan on making this for my mom tomorrow, wish me luck! But, we don’t have sour cream at home, will everything be okay without it?

  6. Carrie

    Sadly, I did not get to taste this. Made it for two different groups to rave reviews. Thank you! I will be making it for our family Christmas brunch.

    Question: Has anyone ever made this using a bundt pan?

  7. Homero Castellanos

    The filling doesnt make any sense. It just gives it this weird powedery taste to it. Now the top crumble is fantastic. I added a cup of chopped pecans and used the crumble for the filling as well which made it delicious. I just don’t understand that 3 ingredient filling, it’s just floury.

      1. Jennifer

        I used country crock baking sticks with sunflower oil and the batter came out super I guess watery and didn’t bake at all I had to throw it all out ? lesson learned.

  8. Carrie

    I did not try this; however, I gave it to two separate people and both told me it is truly a delicious coffee cake. Guess I have to make another for myself!

  9. Paul

    Just made it for care and share volunteers this morning. Everyone raved about it saying it was the best ever. Didn’t put the icing on the top and they still loved it thank you!

  10. Mayra

    I totally mess up :/ I put the filling on the top, and the crumbs in the middle. Late night mom brain :/ well see how it comes out when it’s done.

      1. Mayra

        Update lol: came out dry on the top, but the crumbs in the middle came out yummy lol.. will try again tonight. Must get it right.
        I think if your purposely do it like that. Don’t put the filling on top just crumbs in the middle would be fine.

      2. Amber Oliver

        I think the recipe is backwords on here as I just made it and it seems as the spit that says cinnamon filling should be the topping and the crumb topping should be the filling as that is what it looked like.

  11. Connie

    This Coffee Cake IS THE BEST EVER! You know how you want something to taste in your mind before you bake, but then it falls short? THIS recipe exceeded what I had in mind. It makes a very dense, moist cake. The filling and topping drives home the cinnamon of every good CC. The topping provides an excellent crunchy texture and the icing a nice sweet finish.

    All my ingredients were at room temperature which is needed when baking. I didn’t have milk, but a combo of Half and Half and Heavy Whipping Cream. I think it made the cake even more decadent. I added a bit more HH/HWC because my batter seemed to need extra liquid. Other than than reducing the sugar in the cake to 1 1/2 (1 c granulated and 1/2 brown), all ingredients were exactly the same.

    I also used All Purpose White Lily Flour which has a lower protein content than AP King Arthur. I think it makes a more tender cake. Wow, Shelly! Thank you so much for sharing this recipe.

  12. mari

    Wonderful coffee cake!! I was in the mood for coffee cake with my coffee this morning. So I searched …..well not really, the first one I came to was yours and it looked great so I sat out to make it. You should have seen my kitchen ….counters covered with bowls, measuring cups, measuring spoons and ingredients. Drawers and cabinets left open in the process, LOL!! And no, I’m not a new baker ….my kitchen usually looks like this when I make something completely from scratch! Anyway, it came out of the oven looking delicious! I was worried though since after mixing the topping up and the filling I had to open up a new bag of flour for the Cake only to discover it said unbleached flour on the bag! I must have grabbed it instead of the usual all purpose flour at the grocery. I had to use it at this point, worried that it would turn out dry. But when inserting the toothpick in after the given baking time it came out still wet in the middle. After a couple more checks it baked for 75 minutes in all. I baked it in a “9×13” pan and it was a very high cake and dense as you said. I made the drizzle for the top. It was a hit with my husband and it tasted great with my cup of Sumatra!! Thanks for a great recipe!

  13. Debbi S

    I made this cake for a brunch on Sunday. The cake had a very delicious flavor but the cake itself was on the dry side.?? I followed the recipe exactly but my cake took about 10 additional minutes to bake.

  14. Toni A

    Help. I have a go to crumb cake that i have been using for years, but this looked yummy and needed one for tomorrow, So i decided it give it a try. but I need your help. I bought fresh ingredients and followed the recipe to the T. and when i got to the CAKE portion and under step 2 when I added the eggs, vanilla, sour cream, salt , baking powder & mixed them for “1 minute until combined and smooth ” as the recipe says. However, mine NEVER became smooth, it curdled. do you have any ideas what could of happened ? I never experienced that before while baking . Thank you.

    1. Shelly

      That’s very strange, I have never had that happen. Make sure all the ingredients are mixed in smoothly and I would continue on and add in the flour and milk and mix it together. I imagine it will still come together perfectly!

      1. Jo Jo

        Hi, the recipe says to cook 40 to 45 minutes at 350. My internal temperature gauge said 350. I baked it in a 9×13 pan and it took 65 minutes. No in high altitude just good old California altitude on a 95 degree day.

          1. Shane

            Came out perfect. Not too sweet and very moist. Everyone loved it. I have bookmarked this recipe as it will be my go-to for coffee cake. So good!

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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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