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 croissant breakfast casserole, tater tot breakfast casserole or Bisquick breakfast casserole.
More Bisquick Breakfast Recipes
- Bisquick Quiche
- Bisquick Biscuit Recipe
- Impossibly Easy Ham and Swiss Pie
- Bisquick Zucchini Pie
- Bisquick Blueberry Muffins
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
Elena says
How much vanilla to use?
Kathleen says
I don’t add vanilla. If you want to, I’d suggest 1 teaspoon 🙂
Elena says
Use foil in pan?
Kathleen says
Hi Elena. I generally just pour the batter directly into the pan without foil.
Elena says
What about using vanilla for the recipe?
Kathleen says
You can, Elena. Let us know how it turns out 🙂
Elena says
Can use 2% Milk ?
Kathleen says
You sure can!
Elena says
What about using 2% Milk ?
P says
I have made this occasionally through the years but it always tended to be dry. Well, yesterday I added greek yogurt to the batter and condensed milk, doubled the topping, added sliced apples. I swirled some of the topping into the batter and had to extend the baking time but this time it came out great! Added vanilla to the batter also and the thicker streusal topping with one stick of cold butter with brown sugar made it even better!
Gayle says
Can you use melted butter in the topping
Kathleen says
Hi Gayle, I’ve only made it with solid butter. <3
Janet says
We love this recipe. Especially in the fall after we go apple picking..we make our own apple topping with the apples we picked that day. So ?…
Now I was wondering…. If there would a difference in ingredients amounts of we decide to use the Heart Smart Bisquick
Instead?
Kathleen says
Hi Janet! I haven’t tried that Bisquick brand yet so I can’t advise. If you give this a try, let us know how it turns out for you. Happy baking!
Gemma says
4 slices please!
Kathleen says
Make it 5! 😀 Glad you like it, Gemma!
Sharon brindle says
Can you mix this by hand, my mixer is broke..thanks
Kathleen says
Hi Sharon! Yes, you can mix it by hand but it’ll take you a bit longer to make the batter. Good luck!
Amanda says
We make this at least once a month but I double the topping. So good!
Kathleen says
Thanks, Amanda! Glad you to hear you liked it! 😀
Scooter Clark says
Ohh the memories. This was my favorite breakfast recipe. I remember making it when I was about 7 years old. Yes I was a young cook and did not know that a hot cake pan and a wall to wall carpet in the house do not mix. Dad was mad but the coffee cake kept me out of trouble. The carpet melted away as much as the Bisquick did in your mouth.
Kathleen says
That’s such a cute story! 😀
Scooter says
I could not reach the counter top so the carpet was the next best thing! I made my yes Velvet Cake last night after posting. Suggest more butter for the topping and use your hand to mix. Swirl it around the top so it goes down into the batter. Delicious thru and thru.
Beth Bischetsrieder says
I think they used to call it Velvet Crumb Cake….. So yummy..
Kathleen says
Oh, I didn’t know that! <3
Sarah says
This is what I remember making about 40 years ago! Thanks.
Kathleen says
You’re welcome, Sarah!
Julia K. says
Made this using cup blueberries and no changes to recipe. Very moist and yummy. Hint for using Bisquick that most people already know; spoon the dry mix into measuring cup lightly then level off with knife. Don’t dip and pack. Too much dry mix will make end product dry as well. This reminds me of the Biquick recipe 40 years ago that I made when my family was young; polished it off in one day. So good.
Kathleen says
Hey Julia. Blueberries in this cake sound awesome. Thank you so much for sharing your experience and great tips.<3
Dan says
Made this but it came out very very dry
Kathleen says
Hi Dan. All I can think of is perhaps your oven runs hot so the coffee cake overbaked.
Lauren says
This is my decades old favorite. I sometimes put chopped walnuts in topping and/or chopped fruit in batter (berries apples bits.). Whatever fruit I have on hand. So tasty and quick.
Kathleen says
Hi Lauren!
Mmmm, Sounds great! I may have to try this myself. Thanks for sharing your tweaks!
Maureen Pagano says
This was my very first attempt at baking! In 1956, at 13 yrs old While babysitting, we made the Bisquick Coffee cake. What a great memory and the cake was absolutely delicious. Will make one tomorrow for old times sake!
Kathleen says
Hi Maureen!
So glad you enjoyed it! Thank you for sharing.
Louis Hernandez hrnandez says
Is this the old recipe on the Bisquick box years ago when I was a kid
Kathleen says
I believe you are spot on. I love that it’s so easy to make but still tastes so delicious! 🙂
Karen says
I have made this many times over the years, and it’s so good.
I usually double the topping and put it in the middle of the cake; 1/2 the batter, 1/2 the topping, then repeat with the remaining batter and topping. Yum!
Kathleen says
Hey Karen! Thank you for sharing your tips. They sound delish. <2