Easy Bisquick Coffee Cake Recipe

There’s something special about the smell of coffee cake baking in the morning. I’ve tried plenty of recipes over the years, but this Bisquick coffee cake has become my go-to when I want something quick and cozy. It’s the kind of recipe that makes the whole house smell like a bakery, without having to mess up every bowl in the kitchen.

What I really love about this coffee cake is how simple it is to throw together. Since it uses Bisquick as the base, you can skip measuring out all those individual dry ingredients. I often mix it up the night before, so all I have to do is pop it in the oven while I’m making my first cup of coffee.

Whether it’s for a weekend brunch or just because you’re craving something sweet with your morning coffee, this recipe hits the spot. And the best part? It’s nearly impossible to mess up – even on those mornings when you’re still half asleep.

What Kind of Baking Mix Should I Use?

While Bisquick is the classic choice for this coffee cake, you can actually use any all-purpose baking mix you have on hand. Store brands work just fine, and you might even prefer them since they’re usually more budget-friendly than the name brand. Just remember not to pack the mix when measuring – you’ll want to spoon it into your measuring cup and level it off with a knife for the right consistency. If you’re feeling ambitious, you can even make your own baking mix at home by combining flour, baking powder, salt, and shortening, though the pre-made stuff definitely saves time and guarantees consistent results.

Options for Substitutions

Let’s talk about what you can swap in this coffee cake recipe if you’re missing something:

• Baking mix: While Bisquick is the go-to choice, you can use other baking mixes like Jiffy or Pioneer. If you’re out completely, mix 1 cup all-purpose flour with 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon shortening for each cup of baking mix needed.
• Full-fat milk: You can use 2% milk, but the cake won’t be as rich. Plant-based alternatives like almond or soy milk work too, just make sure they’re unsweetened.
• Butter: Margarine can work in a pinch, though the flavor won’t be quite the same. You can also use coconut oil (when solid) for both the cake and topping.
• Light brown sugar: Dark brown sugar works fine, it’ll just give a stronger molasses taste. If you’re out, mix 2/3 cup white sugar with 1 tablespoon molasses as a substitute.
• Vanilla essence: Vanilla extract is actually better if you have it. In a pinch, you can skip it or use almond extract (use half the amount) for a different but nice flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making Bisquick coffee cake is overmixing the batter – you’ll want to stir just until the ingredients are combined, as overmixing can lead to a tough, dense cake instead of a light, tender crumb.

Temperature matters more than you might think – using cold eggs and milk can cause the melted butter to solidify into tiny lumps, so make sure your liquid ingredients are at room temperature before mixing.

When measuring the Bisquick, resist the urge to pack it into the measuring cup – this common mistake can lead to too much flour in your recipe, resulting in a dry, heavy cake.

For the best crumb topping, make sure your butter is cold when mixing it with the Bisquick and brown sugar – warm butter will give you a paste instead of those perfect, crumbly pieces that make coffee cake so special.

What to Serve With Coffee Cake?

This sweet and cinnamon-spiced coffee cake pairs perfectly with your favorite morning beverages – I love serving it with a hot cup of coffee, tea, or even hot chocolate on chilly mornings. For brunch gatherings, try setting up a little coffee station with different creamers and some fresh fruit on the side. If you’re feeling extra indulgent, a dollop of whipped cream or a scoop of vanilla ice cream turns this breakfast treat into a delicious dessert. You can also serve it alongside some crispy bacon or breakfast sausage to balance out the sweetness with something savory.

Storage Instructions

Keep Fresh: This coffee cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you live in a warm climate, it’s better to pop it in the fridge where it’ll stay good for up to 5 days. Just make sure to wrap it well or store it in a sealed container to prevent it from drying out.

Freeze: Want to save some for later? Cut the cake into individual portions, wrap them in plastic wrap, and place in a freezer bag. It’ll keep well for up to 3 months in the freezer. This is super handy when you want just a piece or two at a time!

Serve Later: When you’re ready to enjoy your frozen coffee cake, thaw it overnight in the fridge or for about 2 hours at room temperature. To bring back that fresh-baked warmth, pop it in the microwave for 15-20 seconds. The cinnamon streusel topping will taste just as good as day one!

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 400-450 g

Ingredients

For the cake batter:

• 2 large eggs (room temperature for better emulsification)
• 2/3 cup whole milk
• 1 tbsp vanilla extract
• 2 1/2 cups baking mix (I use Bisquick Original Pancake and Baking Mix)
• 1/4 tsp ground cinnamon
• 1/4 cup melted salted butter
• 1/4 cup white sugar

For the crumb topping:

• 1 1/2 tsp ground cinnamon (freshly ground for best flavor)
• 1/2 cup salted butter (melted and cooled slightly)
• 2 cups baking mix
• 2/3 cup packed light brown sugar

Step 1: Prepare the Baking Dish and Oven

Preheat your oven to 350°F.

Take an 8x8x2-inch or a 9×9-inch baking dish and either spray it with nonstick cooking spray or line it with parchment paper.

Once prepared, set the dish aside for later use.

Step 2: Make the Cake Batter

In a large mixing bowl, combine 2 ½ cups Bisquick mix, ¼ cup granulated sugar, and 2/3 cup whole milk.

Add 1/4 cup (1/2 stick) of melted salted butter, 2 large eggs, 1 tablespoon of vanilla extract, and 1/4 teaspoon of ground cinnamon.

Beat the ingredients together until the mixture is smooth and well combined.

Note that the batter will be quite thick.

Step 3: Prepare the Crumb Topping

In a medium microwave-safe mixing bowl, melt ½ cup (1 stick) of salted butter.

Stir in 2 cups Bisquick mix, ⅔ cup packed light brown sugar, and 1 ½ teaspoons of ground cinnamon.

Mix these ingredients with a rubber spatula or fork until they are combined and form large crumb balls.

Step 4: Assemble the Cake

Pour the prepared batter into your prepared baking dish.

Spread it evenly.

Next, sprinkle the crumb topping generously over the batter.

There is a lot of topping, so don’t worry.

You can lightly press some of the topping into the batter if necessary, but be gentle to maintain the crumbly texture.

Step 5: Bake the Cake

Bake the cake on the middle oven rack for 45 to 50 minutes.

It’s done when a toothpick inserted into the center comes out clean.

Keep an eye on it, especially if using a thinner baking dish, as it may bake faster.

Once baked, allow the cake to cool completely before cutting into squares and serving.