Bisquick Coffee Cake

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✨ Before You Start

✨ Fluff your Bisquick. Stick a whisk right into the box and give it a good stir to break up any settling before you measure. This helps keep the cake light and moist.

✨ Measure gently. Spoon Bisquick into your measuring cup and level it off with a flat knife. Don’t scoop and pack or the cake can turn dry.

✨ Use whole milk if you can. The extra fat keeps the crumb tender and gives the cake more flavor than low-fat milk.

✨ Prep your pan well. Spray the 8×8 or 9×9 pan generously so the cake slices release cleanly and that sugary topping doesn’t stick.

✨ Have everything at room temp. Let the milk and egg take the chill off so the batter mixes smoothly and bakes evenly.

Bisquick Coffee Cake Ingredients + Key Notes

For the Coffee Cake

• Bisquick baking mix (2 cups)
  This is your all-in-one base (flour, leavening, salt, and some fat). Measuring correctly keeps the crumb soft instead of dry or tough.

• Whole milk (2/3 cup)
  Adds moisture and richness. Whole milk gives better flavor and texture than reduced-fat milk in this simple batter.

• Large egg (1)
  Helps bind the batter, adds structure, and gives the cake a nice, tender lift.

• Granulated sugar (2 tablespoons)
  Sweetens the cake just enough and also helps keep the crumb soft by tenderizing the batter.

For the Crumb Topping

• Bisquick (1/3 cup)
  Gives the topping body and a light, slightly cakey texture so it bakes into soft, nubbly crumbs.

• Brown sugar (1/3 cup)
  Adds sweetness plus a gentle molasses flavor that makes the topping taste rich and “caramelly.”

• Ground cinnamon (1/4 teaspoon)
  The classic warm spice that makes this smell like a bakery. You can bump it up a bit if you love cinnamon.

• Butter (2 tablespoons)
  When cut in cold, it coats the dry ingredients so the topping bakes into buttery, sandy crumbs instead of melting into the cake.

How to Make Bisquick Coffee Cake

This is a true “stir, sprinkle, and bake” kind of recipe. You’ll mix the coffee cake batter in one bowl until smooth, then spread it into a greased 8×8 or 9×9 baking dish. In a second bowl, you’ll cut the butter into the Bisquick, brown sugar, and cinnamon until you have coarse crumbs, then gently scatter that mixture over the batter. Pop it into a 400°F oven and bake until the center is just set and a toothpick comes out with a few moist crumbs — you want it baked through but not dry. Let it cool slightly so it slices neatly, then serve warm with coffee or tea.

Here’s a quick look at how to assemble this easy Bisquick Coffee Cake (full instructions in the recipe card below).

⭐ Pro Tips for the Best Bisquick Coffee Cake

⭐ Measure Bisquick the right way. Fluff the mix with a whisk, spoon it into your measuring cup, and level it off — never scoop and pack. Too much Bisquick is the #1 reason coffee cake turns out dry.

⭐ Don’t overbake. Start checking around 22–23 minutes. Pull the cake when a toothpick in the center comes out with just a few moist crumbs. If it looks completely dry, it’s probably overdone.

⭐ Boost the spice. Love warm spices? Add a pinch of nutmeg, ginger, or even a little cardamom to the topping. They all play beautifully with cinnamon and brown sugar.

⭐ Let it rest before slicing. Give the cake 10–15 minutes to cool so the crumb sets. It will slice more cleanly but still be warm and cozy.

⭐ Serve warm again later. To rewarm a piece, microwave it for a few seconds — just until warm — so it doesn’t dry out.

Bisquick Coffee Cake Variations

Double The Cinnamon Streusel Topping – A reader shared that she loves this coffee cake with double the topping, and I think that’s a brilliant idea. If you’re a crumb-lover, go all in and make a double batch of the streusel.

Add Fruit – Gently fold in about 1 cup of your favorite fresh chopped fruit, like blueberries, chopped apples, or diced peaches. Just be careful not to overmix so the batter stays light.

Add Nuts – Chopped pecans or walnuts are absolutely delicious in this coffee cake. Stir 1/2–1 cup into the batter or sprinkle them over the streusel before baking for extra crunch.

Add Vanilla – For a little flavor boost, add 1–2 teaspoons of vanilla extract to the batter. It adds a warm, bakery-style aroma that pairs perfectly with the cinnamon topping.

Add a Glaze – For a sweeter, more dessert-like finish, whisk together powdered sugar and a little water or milk in a small bowl until smooth and pourable. Drizzle the glaze over the cooled crumb topping before serving.

What to Serve With Bisquick Coffee Cake

Fresh + Crisp Sides

Pair this cozy coffee cake with something bright and refreshing. A scoop of Creamy Fruit Salad, Strawberry Salad, or Harvest Salad adds fresh flavor and color to your brunch spread and balances the sweetness of the cake.

Savory Brunch Favorites

Round things out with some protein so everyone stays full and happy. This coffee cake is lovely alongside Million Dollar Bacon, Bacon Wrapped Smokies, Tater Tot Breakfast Casserole, Bisquick Quiche, or Bisquick Sausage Balls for a hearty, company-worthy brunch.

More Cozy Additions

If you’re building a full breakfast or holiday buffet, add a basket of Lion House Rolls, a pan of Apple Pie Cinnamon Rolls, or a cozy slice of Bisquick Banana Bread to keep the table feeling generous and homey.

✦ Bisquick Coffee Cake Frequently Asked Questions

✦ Can I double this recipe for a larger crowd?

Yes! You can double the recipe and bake it in a 9×13-inch pan. Keep the oven temperature the same and start checking for doneness around the 28–30 minute mark. The center should be set and a toothpick should come out with a few moist crumbs, not wet batter.

✦ Can I add fruit or nuts to the batter?

Absolutely. Gently fold in about 1 cup of add-ins, such as fresh or frozen (unthawed) blueberries, chopped apples, or toasted pecans/walnuts. Just avoid super juicy fruit that might make the cake gummy, and be careful not to overmix once the extras are added.

✦ How do I store Bisquick coffee cake?

Once completely cool, cover the pan tightly or transfer slices to an airtight container. The cake keeps well at room temperature for about 2 days. For longer storage, refrigerate it for up to 4 days and warm individual slices briefly in the microwave before serving.

✦ Can I freeze this coffee cake?

Yes, this freezes nicely. Wrap individual slices or the whole (cooled) cake tightly in plastic wrap, then in foil, and freeze for up to 2–3 months. Thaw overnight in the fridge or on the counter, then rewarm in a low oven or microwave until just warm.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

Storing + Reheating + Freezing + Make-Ahead

How to Store

Once the coffee cake is completely cool, cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will keep at room temperature for about 2 days. For longer storage, you can refrigerate it for up to 4 days — just know the crumb is always best the first day or two.

How to Reheat

To bring back that just-baked coziness, warm individual pieces in the microwave for 10–15 seconds, just until heated through. If you’re reheating several pieces, you can place them in a baking dish, cover loosely with foil, and warm in a 300°F oven for 8–10 minutes.

Freezing Tips

This cake freezes surprisingly well. Wrap completely cooled slices (or the whole cake) tightly in plastic wrap, then in foil, and freeze for up to 2–3 months. Thaw overnight in the fridge or on the counter, then rewarm gently before serving so the crumb feels soft and fresh again.

Make-Ahead

This is a great little coffee cake to make ahead for busy mornings or overnight guests. You have two options:

• Make and bake the day before:
  Bake the cake as directed, let it cool completely, then cover the pan tightly with plastic wrap. Keep it at room temperature overnight. Just before serving, warm slices briefly in the microwave or pop the whole pan (covered loosely with foil) into a 300°F oven for 8–10 minutes.

• Assemble ahead and bake fresh:
  Mix the batter and spread it in the prepared pan. Make the crumb topping and sprinkle it over the batter. Tightly cover the pan and refrigerate for up to 12 hours. When you’re ready to bake, let the pan sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.

Food Safety: Here’s an article if you’d like to read more about food safety.

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, Pioneer Woman breakfast casserole, tater tot breakfast casserole, crockpot breakfast or Bisquick breakfast casserole.

Which dishes compliment this coffee cake? We love our hashbrown casserole, biscuits and gravy casserole, Bisquick biscuits, my Grandmas country potatoes, Bisquick sausage balls or sausage balls with cream cheese, Bisquick sausage muffins, Million Dollar Bacon (oh, Lawdy!!), or bacon wrapped lil smokies! All of these dishes is Betty Crocker approved!

Expert Tips

• Measuring Bisquick: Measuring the Bisquick correctly is imperative to creating a moist cake. Stick a whisk in the box of Bisquick and whisk it to break up the settling. Spoon the dry mix into a measuring cup, then level it off with a flat butter knife. Don’t dip and pack! Too much dry mix will make the end product dry as well.
• Spices: I can’t help but load my cakes with spices — I love the flavor! Add more oomph with some nutmeg, ginger, or cardamom, 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.

More Bisquick Recipes

• Bisquick Chicken Pot Pie
• Bisquick Impossible Cheeseburger Pie
• Bisquick Chicken Fingers
• Bisquick Breakfast Casserole
• Impossibly Easy Ham and Swiss Pie
• Bisquick Blueberry Muffins
• Bisquick Dumplings

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Bisquick Coffee Cake

Grandma's Bisquick Coffee Cake is an easy-to-make dessert you'll reach for when guests arrive and you have nothing to serve. Fluffy, flavorful & so simple!

Prep Time7 minutes mins

Cook Time25 minutes mins

Total Time32 minutes mins

Servings: 9 servings

Author: Kathleen

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:

• 
  Bisquick Banana Bread
• 
  Bisquick Biscuits
• 
  Bisquick Peach Cobbler
• 
  Bisquick Strawberry Shortcake

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Notes

1. 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!!
2. 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!
3. Bake: Bake for 25 minutes or until just done — don’t overbake! You don’t want to risk a dry cake.

Nutrition

Serving: 1/9 of the recipe | Calories: 216kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 438mg | Potassium: 94mg | Fiber: 0g | Sugar: 15g | Vitamin A: 140IU | Calcium: 86mg | Iron: 1mg

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