You’ll never make another Bisquick coffee cake recipe once you try this version. It contains a secret ingredient for a fluffy and rich flavor that’s probably sitting in your fridge.
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You will love this Bisquick Coffee Cake Recipe
My Bisquick coffee cake is, without a doubt, the best you will ever taste. The secret ingredient? None other than sour cream!
Sour cream adds that special touch to create extra moisture inside the coffee cake. That means moist, buttery goodness with a nice crunch of cinnamon streusel in every bite.
And better yet, it’s made in a 13×9 pan, so you can make enough to please everyone!
You’ll make this Bisquick coffee cake once and never go back to any other recipe, guaranteed.
Enjoy the cake with scrambled eggs and bacon for a complete breakfast!
Bisquick Coffee Cake Recipe ingredients
For best results, use the original ingredients to keep the taste and texture of this moist streusel cake with crumb topping the same.
- Original Bisquick mix
- Brown Sugar: Adds additional moisture and caramelized flavor to the crumb topping
- Ground cinnamon
- Cold Butter
- Sugar: Use granulated sugar
- Eggs
- Sour cream: Greek yogurt or plain regular yogurt can be used in a 1:1 ratio for similar tanginess and texture
- Milk: Use whole milk for baking, but you can replace it with 2% milk in a pinch
- Vanilla extract
- Powdered sugar: for the glaze mixture on top
- Heavy cream: you can substitute this with milk if you don’t have any on hand
How to Make Bisquick Coffee Cake
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat oven to 350 F. Grease and flour a 9×13” baking pan and set it aside.
STEP TWO: Prepare the topping by mixing together the Bisquick, brown sugar, and cinnamon, then cut in the butter; set in the fridge until needed.
STEP THREE: In a large bowl whisk together the Bisquick, sugar, egg, sour cream, milk, and vanilla until smooth. Batter will be sticky.
STEP FOUR: Spread about ½ the batter into the prepared pan, it will be a thin layer.
STEP FIVE: Add about half the cinnamon topping, then add the remaining batter in small dollops on top. Carefully smooth the remaining batter over the cinnamon filling. Top with remaining crumble mixture.
STEP SIX: Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
STEP SEVEN: Add the cream to the powdered sugar, and mix until smooth, then drizzle over the cooled cake
STEP EIGHT: Allow the glaze to set for 15 minutes before serving the cake.
Bisquick Cake Recipe variations
- Nutty Texture: Mix chopped pecans into the streusel cake topping for a crunchy twist on the old-fashioned sour cream coffee cake.
- Burst of Blueberries: Fold fresh blueberries into the cake batter for a fruity note and a burst of color.
- Coffee Cake with Fruit: Incorporate diced apples or pears into the streusel coffee cake batter for a fresh fruit variation.
Bisquick Cinnamon Coffee Cake tips
- Choosing your baking dish: You can choose what size baking dish to use based on what the Bisquick sour cream coffee cake is for. I prefer to use a 9×13 size dish for this coffee cake recipe, but you can divide it between two smaller pans if you prefer.
- Use a Serrated Knife: For slicing, a serrated knife will cut through the crumbly streusel topping without dragging it through the cake.
- Accurate Measuring of Bisquick: Gently spoon the original Bisquick mix into your measuring cup without packing it down. Once it’s full, level off the excess with the flat edge of a knife for the perfect measure.
How to serve Bisquick Cinnamon Coffee Cake
This Bisquick coffee cake recipe pairs delightfully with the crispiness of Air Fryer Bacon and the savory comfort of this easy hash brown casserole for a heartier breakfast.
For a complete brunch spread, serve cinnamon streusel coffee cake with Deviled Eggs, Hash Browns, and Sausage Patties.
How to store Bisquick Crumb Cake
To store leftover coffee cake, let it cool completely, then place it in an airtight container.
Stored at room temperature, the coffee cake will last for about 1-2 days. For longer storage, refrigerate it for up to a week.
Bisquick Coffee Cake Recipe Original FAQs
First, ensure the ratio of wet ingredients — like sour cream, butter, and eggs — to dry ingredients is correct.
Measuring dry ingredients carefully using the spoon-and-level method also ensures a moist coffee cake.
People enjoy coffee cake for its tender, moist crumb, sweet cinnamon-infused flavor, and delightful streusel topping.
It’s a comforting, versatile treat perfect for breakfast, a coffee break, or dessert.
Sour cream adds acidity and moisture to coffee cake — or any cake!
Making Bisquick coffee cake with sour cream guarantees a finer, more tender crumb and richer flavor compared to recipes without it.
More Cinnamon Breakfast Recipes
- Air Fryer Cinnamon Rolls
- Air Fryer Apple Fritters
- French Toast Casserole with Brioche
- Cinnamon Roll Apple Pie
- Cinnamon Roll Apple Pie Filling
More Breakfast Recipes
- Tater Tot Breakfast Casserole
- Air Fryer French Toast Sticks
- 5-Ingredient Hash Brown Casserole
- Blueberry Banana Oatmeal Muffins
Bisquick Cake Recipe
Ingredients
Topping Mixture
- 1 1/2 cups Bisquick Original
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter
Cake Mixture
- 3 cups Bisquick
- 1/3 cup sugar
- 2 eggs
- 3/4 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon vanilla
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
Instructions
- Preheat oven to 350 F. Grease and flour a 9×13” baking pan and set aside.
- Prepare the topping by mixing together the bisquick, brown sugar, and cinnamon, then cut in the butter; set in the fridge until needed.
- In a large bowl whisk together the bisquick, sugar, egg, sour cream, milk, and vanilla until smooth. Batter will be sticky.
- Spread about ½ the batter into the prepared pan, it will be a thin layer.
- Add about half the cinnamon topping, then add the remaining batter in small dollops on top. Carefully smooth the remaining batter over the cinnamon filling. Top with remaining crumble mixture.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Add the cream to the powdered sugar, and mix until smooth, then drizzle over the cooled cake
- Allow the glaze to set for 15 minutes before serving the cake.
Huge typo in the directions- it says “sour” instead of sugar. Please correct it. I’m worried now that it won’t come out right. 🙏🏻
Hi Susan, it looks like I typed sour twice in a row. That has been corrected. Sorry about that!
The ingredients are always listed in the order used in the recipes for ease, so as long as you followed each ingredient down as you go, it should cook fine!
Thank you! I was just worried because of the typo, that I would have forgotten to put the sugar in, but I mixed it in right in the baking pan and it still came out terrific! 😋😋😋
very informative post! That streusel is everything!!
I have all the ingredients for this, AND it’s a rainy day. I can’t wait to try this.
I love this super easy delicious cinnamon coffee cake. I think the sour cream makes it extra yummy too!
What a delicious recipe. Thanks for sharing.
Will gluten free Bisquick work just as well for the coffee cake?
Hi Carole, no, since the mixes are different, unfortunately, they are not interchangeable.