Homemade Coffee Cake

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Best Ever Coffee Cake Recipe

This simple coffee cake has a cinnamon filling, vanilla cheesecake, and a sweet streusel topping. It is moist and buttery. You will prepare this delectable dessert time and time again.

The only recipe you will ever need for coffee cake. This coffee cake is by far the best I’ve ever tasted, and it’s also the easiest to make. Just look at those layers—a wonderfully buttery, soft cake is topped with a fragrant cinnamon filling, which is then covered in a layer of creamy cheesecake. What’s not to love?

Finally, my friends, a generous amount of cinnamon streusel topping to bring everything together With this simple dish, you will shine at brunch! Seriously, this cake is so wonderful that people might establish fan clubs after they eat it. The cake has numerous layers, each with a distinct texture that adds to its appeal. Over the past few years, we’ve prepared a lot of different versions of it, but this one is absolutely amazing and the BEST EVER!

What is coffee cake?

The origins of this type of cake date back many years. It comes in a variety of forms and varieties. The majority of the American version is baked with cinnamon-flavored streusel topping. Breakfast is when you should offer this dessert together with a hot cup of coffee. Hence, coffee cake’s name!

What makes this coffee cake recipe the best?

I’ve been tinkering with this recipe, and I’m glad to announce that this is the best I’ve ever had. The cream cheese topping and cinnamon streusel are the key components. What distinguishes this dessert from others is the marriage of the two.

The cake itself has a buttery feel and is delicious and rich. But as you bite into it, the streusel topping offers a pleasant crunch that nicely complements it. Additionally, the dish has a pleasant hint of cinnamon flavor from the baked sugar filling in the center.

Another Morning Coffee Treat our Chocolate Pound Cake

Prep Time: 30 minutes
Cook Time: 50 minutes.
Total Time: 1 hour 20 minutes
Servings: 16 servings
Calories: 476kcal
Author: Catalina Castravet



  • 2 1/2 cup all-purpose flour
  • 1 cup white granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 tsp kosher salt
  • 1 cup unsalted butter (softened)
  • 3 eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk

Cinnamon Filling:

  • 6 tablespoons unsalted butter (softened)
  • 2 tablespoons cinnamon
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar

Cheesecake Layer:

  • 2 packages (8oz each full fat cream cheese, softened)
  • 1/2 cup white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Streusel Topping:

  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter (melted)
  • 2 cups all-purpose flour


  • 1 cup powdered sugar.
  • 2 – 3 tablespoons milk
  • 1 teaspoon vanilla extract



  • Grease and dust with a bit of flour a 13×9 baking dish and set aside. Make sure you use a deep pan, otherwise the batter will overflow in the oven, this is very important.
  • In a large mixing bowl whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
  • Using a hand mixer to a stand mixer, beat in softened butter into the flour mixture until all combined and crumbly.
  • Add in eggs, vanilla, and buttermilk and beat until fully combined, the mixture should be fluffy.
  • Pour the batter into the prepared baking dish and spread it evenly.

Cinnamon Filling:

  • In a small bowl, using a for mix together the softened butter, flour, sugar and cinnamon until soft crumbs form.
  • Sprinkle the cinnamon evenly over the cake batter. Set aside.

Cheesecake Layer:

  • In a large mixing bowl, beat cream cheese, once creamy, beat it sugar.
  • Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.
  • Scoop the cheesecake filling over the cinnamon filling and using a spatula spread it evenly.

Streusel Topping:

  • In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
  • Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.
  • Sprinkle streusel topping over the cheesecake layer until evenly distributed.


  • Bake cake in a 350 degree oven for about 45-50 minutes, until fully cooked.
  • Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.


  • Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.
  • Use a fork or spoon to drizzle the icing over the cake.
  • Slice and serve!


Serving: 0g | Calories: 476kcal | Carbohydrates: 105g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 204mg | Potassium: 276mg | Fiber: 3g | Sugar: 68g | Vitamin A: 265IU | Calcium: 181mg | Iron: 4.1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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