If there’s one thing we all need in our baking arsenal, it’s a great coffee cake recipe. It’s the kind of dessert that’s always there when you need it, whether you're hosting a party, craving a sweet snack, or just enjoying a moment of “me time” with a cup of coffee.
Fluffy, moist, and with just the right amount of cinnamon-sugar crunch from the streusel topping, this coffee cake is a crowd-pleaser
The best part? It’s ridiculously easy to make! You don’t need a long list of ingredients or complicated instructions. Just a few simple steps and you'll have a coffee cake that's perfectly fluffy, slightly sweet, and irresistible.
So grab your apron and let’s get to baking, it’s time to make a treat that everyone will love.
Let's understand the overview of the recipe. Jump to the step-by-step recipe for all the details.
| Sr. No. | Steps |
| 1. | Prepare the coffee cake. |
| 2. | Make cinnamon streusel topping, vanilla icing. |
| 3. | Bake the coffee cake with streusel topping. |
| 4. | Garnish with vanilla icing, cut, and serve. |
It is made of three components: base cake, streusel topping, and vanilla icing. Please find the list below for your reference. Refer to the recipe card for exact measurements.
All-purpose flour - This is the base of our recipe. It provides the structure to the recipe. Use regular plain flour. Do not replace with cake flour or self-rising flour.
Baking powder - Works as a leavening agent. It helps the cake rise.
Salt - We need just a pinch, but trust me, it makes a huge difference. It balances the sweetness and brings out all the flavors.
Unsalted butter - Use unsalted butter because you can control the amount of salt. It provides richness and flavor to the cake.
Sugar - This is used to sweeten the cake, of course. But it also helps with the texture and beautiful golden crust.
Egg - Acts as a binding agent and also moistens the cake.
Vanilla extract - Just a splash, but improves the overall flavor.
Milk - This adds rich dairy flavor to the cake. Use whole milk, which is 3.25% fat.
All-purpose flour – Use regular all-purpose flour. No specific brand here.
Brown sugar – I have used light brown sugar. Strict no-no to icing sugar as it will change the texture of the topping.
pinch of salt – Do not hesitate to add salt, as a pinch of salt always brings out the flavor.
Unsalted Butter – I have used regular unsalted butter. If you do not have unsalted butter, use salted butter, but skip out the salt entirely.
Cinnamon - Star of the show! Use store-bought cinnamon powder or freshly prepared cinnamon powder.
Icing sugar – Which is nothing but powdered sugar or confectioners' sugar. You can use store-bought or make your powdered sugar at home.
Pure vanilla extract – Use either pure vanilla extract or vanilla imitation, whichever is available in your pantry.
Heavy cream – Use heavy whipping cream with 35%, or double cream.
Heavy cream - Replace heavy cream with milk.
Here are some ways to serve your coffee cake and impress your friends and families.
Now, you’ve baked the perfect coffee cake, and you’ve got some leftovers (or maybe you just want to bake it ahead of time). Do not panic. Follow my instructions on how to store, freeze, and thaw it, so you can enjoy every last bite without any hassle!
The best way to store it is to wrap it tightly in plastic wrap and place it in an airtight container. This stays ok at room temperature for up to 2–3 days. After that, refrigerate it for up to a week. Just make sure to bring it to room temperature or warm it up a bit before serving, as room temperature cake always tastes the best!
I would recommend freezing the individual portion of the cake. Cut the cake, wrap it with plastic wrap, followed by aluminum foil. Finally, keep in a freezer-friendly Ziplock bag. They stay ok for up to 3 months.
When you’re ready to enjoy your frozen coffee cake, you can thaw it in three ways.
One of the best things about coffee cake is how versatile it is. You can totally play around with the ingredients and flavors to make it your own. Below are some of the different variations of this coffee cake.
1. Use room temperature ingredients - I can’t stress this enough. Room temperature butter, eggs, and milk make a huge difference in the texture of your cake. Cold ingredients can cause the batter to overmix and create a dense cake. So, make sure to take it out at least 30 minutes before you start baking. Your cake will be lighter and fluffier with this one simple step!
2. Don’t overmix the batter - Overmixing can lead to a tough, dense cake. So, when you’re mixing the dry ingredients with the wet, stop as soon as the batter is just combined or you see last streaks of flour.
3. Let the Cake Cool a Bit Before Serving - I know, I know—it's tempting to cut into that warm coffee cake as soon as it’s out of the oven, but try to hold off for at least 10–15 minutes. Letting it cool just a little helps it set up, so you’ll get clean, pretty slices. Plus, the flavors really have a chance to develop and intensify! It tastes better the next day. Try it out, I am telling you!
4. Don't overbake - Every oven is different, so keep an eye on your coffee cake as it bakes. The cake is done when a toothpick comes out clean (or with a few moist crumbs). Overbaking can make it dry, and we definitely don't want that!
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Over to you! It is your turn to make this mouthwatering coffee cake recipe. I will guarantee that you are going to make this again and again.
Drop a comment below and let me know how yours turned out. Your feedback matters to me a lot. I am waiting for your response.
Do not forget to tag me @dessertkatta or use hashtags #dessertkatta, #dessertkattarecipes if you post the pictures on Instagram.
This coffee cake is everything you need in a sweet, comforting treat. It is a soft, fluffy cake with a rich cinnamon streusel topping that adds the perfect amount of crunch. Let's get started.
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