I like my coffee cake light, fluffy, and just sweet enough—and the ultimate version is my grandmother’s Bisquick coffee cake. Bisquick is a great shortcut for a simple cake that is nothing short of perfection. This comes together in a flash— a delicious way to start the day or greet unexpected company.
Coffee + Cake!! I will start and end my day with this combination! The kid in me loves having cake for breakfast, my grown-up side loves that this cake isn’t too sugary sweet. And it’s not just for breakfast. It’s great for an afternoon snack or casual dessert too. My favorite cake is the kind you can eat any time of day!
This Bisquick coffee cake reminds me of my grandmother, who always had that yellow box in the pantry. She loved Bisquick recipes! I love that it makes me think of her, and you’ll love how easy it is to make such a lovely little cake. It really is a mix-and-bake beauty. Do you go crazy for coffee cake? I hope you’ll try my blueberry coffee cake, or sour cream coffee cake next!
Let’s bake this!
Ingredients
Coffee Cake
- Bisquick: I use the original Bisquick mix for this recipe.
- Whole Milk: You can use a lower fat version, but I prefer whole milk.
- Egg: I use large eggs. It’s best to have the eggs at room temperature.
- Sugar: Granulated sugar.
Topping
- Bisquick: Same as above, original Bisquick mix.
- Brown Sugar: You can use light or dark. It will add a nice molasses flavor to the topping.
- Cinnamon: Adds a delicious touch of warm spice to the topping.
- Butter: I use unsalted butter.
Tips
- Measuring Bisquick: Here’s a great tip from one of our readers named Julia: “Spoon the dry mix into a measuring cup, then level it off with a knife. Don’t dip and pack! Too much dry mix will make the end product dry as well.” Very well said, Julia! Thank you!!
- Spices: I can’t help but load my cakes with spices — I love the flavor! Add more oomph with some nutmeg or ginger, both of which go deliciously with cinnamon!
- Bake: Bake for 25 minutes or until just done — don’t overbake! You don’t want to risk a dry cake.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? I love this cake a little chilled! I think the moisture in the crumb really comes through. You can keep your cake in the fridge for up to one week.
- Can You Freeze This? Yes! Make this Bisquick coffee cake recipe ahead and pop it in the freezer for unexpected guests or a quick morning pick-me-up. It’ll last three months, properly stored!
- To thaw, pull it out and let it sit in the fridge overnight before your morning indulgence. Crisp it up by popping it in the oven for a few minutes!
- Make-Ahead Tips: You absolutely can make this cake ahead of time! Simply prepare, bake, let it cool, and pop it in the fridge. Remember, it’ll last in the fridge for up to a week!
- Food Safety: Here’s an article if you’d like to read more about food safety.
Variations
- Double The Topping: A reader said she loves this coffee cake when she makes it with double the topping. I think that’s a brilliant idea.
- Add Fruit: Add 1 cup of your favorite fresh chopped fruit.
- Add Nuts: Pecans or walnuts are delicious in this coffee cake. Add 1/2–1 cup chopped nuts if you’d like.
Serving Recommendations
This makes a great breakfast with a simple cup of coffee or a cold glass of milk. If you’re making a bigger breakfast or brunch, it’s delicious with my tater tot breakfast casserole or Bisquick breakfast casserole.
More Bisquick Breakfast Recipes
Bisquick Coffee Cake
Ingredients
Coffee Cake:
- 2 cups Bisquick
- 2/3 cup whole milk
- 1 large egg
- 2 tablespoons granulated sugar
Topping:
- 1/3 cup Bisquick
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter
Instructions
- Preheat the oven to 400 °F (204 °C). Spray an 8x8 inch or 9x9 inch baking dish with nonstick cooking spray.
- In a mixing bowl, using a handheld electric mixer, combine all the coffee cake ingredients. Pour batter into the prepared baking dish.
- In a small mixing bowl, mix together all the topping ingredient with a pastry blender or 2 butter knives until the mixture forms coarse crumbs. Sprinkle topping evenly over batter.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Fans Also Made:
Notes
- Measuring Bisquick: Here’s a great tip from one of our readers named Julia: “Spoon the dry mix into a measuring cup, then level it off with a knife. Don’t dip and pack! Too much dry mix will make the end product dry as well.” Very well said, Julia! Thank you!!
- Spices: I can’t help but load my cakes with spices — I love the flavor! Add more oomph with some nutmeg or ginger, both of which go deliciously with cinnamon!
- Bake: Bake for 25 minutes or until just done — don’t overbake! You don’t want to risk a dry cake.
Nutrition
What about 2%milk?
Yes, you can use that.
I’ve made this coffee cake since I was a little girl. I double the topping and put 1/2 the batter, 1:2 the topping, then layer the rest. I haven’t made this in years, so thank you for reminding of the recipe!
Thanks for the positive feedback, Karey! This is a classic, right? Enjoy 🙂
I made this to exact directions but found it to be dry. Any suggestions how to make it moister? Maybe sub oil for milk?
For best results, it’s best to use scoop method for measuring the bisquick.I explain how to do so in Recipe Notes. Over-baking, even by a couple of minutes can also lead to a dry coffee cake. Hope this helps.
use 2%milk ?
How vanilla for the coffee cake?
Hi, Elena. I haven’t tried adding vanilla to this coffee cake.
I made the coffee cake yesterday and added vanilla extract…so delicious
Hi Phyllis. I bet the extra vanilla was yummy in this!