This Betty Crocker Coffee Cake Recipe is a simple, reliable classic that uses a Bisquick-style shortcut for an easy batter and a soft, tender crumb. It’s the kind of bake that’s been trusted in home kitchens for decades, which is part of why it works so well.
This classic cinnamon streusel coffee cake is straightforward and consistent, and it doesn’t require extra steps to get right. The result is a light coffee cake with a buttery cinnamon streusel topping and a soft center that stays moist for days.
I’ve made this a few times now, and after increasing the streusel and adding a vanilla glaze, the balance feels better. I don't think you can go wrong with more topping, more texture, and a clearer contrast between soft cake and crisp crumble.
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At a Glance
- Texture: Soft, moist crumb with a thick cinnamon streusel topping
- Ease: Easy, beginner-friendly
- Time vibe: Quick to mix, bakes while you do other things
- Best use: Breakfast, brunch, dessert, or a next gathering bake
From My Kitchen to Yours
Getting the texture right
The goal for this vintage Betty Crocker Coffee Cake is a soft, tender cake with a thick cinnamon streusel topping and a light, even crumb underneath.
The batter should feel thick but spreadable. In a 9-inch round pan, it should smooth easily to the edges without needing to be poured. It will look slightly heavy in the bowl, but that’s what helps it bake up with structure under the topping.
Once baked, the cake should feel soft in the center with a slight bounce when lightly pressed. The edges will be a bit more set, giving you that classic coffee cake contrast between center and edge slices.
Measuring the Bisquick correctly
This recipe depends on accurate measuring for the Bisquick base.
Treat it like flour: use the spoon-and-level method rather than scooping directly from the container. Spoon the mix into your measuring cup and level it off with a flat edge.
Scooping packs in extra mix, which can throw off the ratio and lead to a drier, heavier cake. Keeping it properly measured helps maintain that soft, tender crumb this coffee cake is known for.
Don’t overmix the batter
Once the dry ingredients are added, mix just until everything comes together. The batter should look smooth but still thick.
Overmixing will tighten the crumb and make the cake less tender, especially in a round pan where the center needs to bake evenly without becoming dense.
Smooth the batter evenly before adding streusel, so the topping bakes evenly across the surface rather than pooling toward the center.
What the cake should look like while baking
As it bakes, the streusel melts slightly into the surface and turns golden with visible crumb clusters forming across the top.
Because this is a round pan, the center will rise slightly domed. That’s normal. The edges will set first, while the middle finishes baking.
You’ll know it’s close when the top looks dry and golden brown and the streusel has a lightly crisp, uneven texture.
The streusel makes the difference
This is where the upgrade shows.
Doubling the streusel creates a thicker topping that sits in a generous layer across the cake instead of a light sprinkle. It should look crumbly and uneven before baking. It will have some fine bits, some larger clusters.
As it bakes, those clusters firm up into a crisp, buttery layer over the soft cake beneath.
How to know it’s done
The top will be golden brown and set, with the streusel looking crisp at the edges and slightly darker in spots.
The center should spring back lightly when pressed and feel fully set. A toothpick inserted in the center should come out with a few soft crumbs but no wet batter. Overbaking will result in a dry coffee cake.
Let it cool just enough for the crumb to settle, but it’s best served slightly warm so the contrast between soft cake and crunchy streusel is most noticeable.
Storage & Make Ahead
Store covered at room temperature for up to 3 days. The texture holds well, making it a good option for planning ahead.
It can also be made the night before and gently warmed before serving to bring back a fresh-baked feel.
It freezes well when wrapped tightly and thawed at room temperature. Add the glaze after it thaws.
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Betty Crocker Coffee Cake Recipe
Equipment
- 9-inch round pan
Ingredients
Cinnamon Streusel
- ⅔ cup Bisquick™ Original pancake & baking mix
- ⅔ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 4 tablespoons firm butter or margarine
Coffee Cake
- 2 cups Bisquick™ Original pancake & baking mix
- ⅔ cup milk or water
- 2 Tablespoons granulated sugar
- 1 large egg
Glaze (optional)
- 1 cup powdered sugar
- 1-2 Tablespoon milk add more or less for desired consistency
Instructions
- Heat oven to 375°F. Spray a 9-inch round pan with baking spray. Set aside.
- In a small bowl, stir streusel ingredients until crumbly. Set aside.⅔ cup Bisquick™ Original pancake & baking mix, ⅔ cup brown sugar, packed, 1 teaspoon ground cinnamon, 4 tablespoons firm butter or margarine
- In a large bowl, mix coffee cake ingredients until blended. Spread in the prepared pan. Sprinkle with streusel.2 cups Bisquick™ Original pancake & baking mix, ⅔ cup milk or water, 2 Tablespoons granulated sugar, 1 large egg
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Cool slightly.
- In a small bowl, whisk together the powdered sugar and 1 Tablespoon of milk. Add more until you get the desired consistency.1 cup powdered sugar, 1-2 Tablespoon milk
Notes
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