Cake Mix Coffee Cake
This easy coffee cake recipe using cake mix delivers all the buttery, cinnamon-streusel goodness you crave with minimal effort and maximum flavor. A box of yellow cake mix is transformed into a moist, tender crumb cake with sour cream keeping everything incredibly soft, while a generous cinnamon-sugar streusel is swirled through the batter and piled on top for that irresistible sweet crunch. Ready for the oven in just 15 minutes, this foolproof recipe produces bakery-quality results every single time.
Equipment
- 9x13 inch baking pan - 23x33 cm
- Large mixing bowl
- Medium mixing bowl
- Electric mixer - or whisk
- Pastry cutter - or fork
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Toothpick - for testing doneness
Ingredients
For the Cake
- 1 box yellow cake mix - 15.25 oz / 432g
- 1 cup sour cream - 240ml, full-fat recommended
- 1/2 cup vegetable oil - 120ml
- 4 large eggs - room temperature
- 1/4 cup whole milk - 60ml
- 1 tsp vanilla extract
For the Streusel Topping
- 1 cup light brown sugar - 200g, packed
- 1 cup all-purpose flour - 125g
- 1/2 cup cold butter - 113g, cubed
- 2 tbsp ground cinnamon
- 1/4 tsp salt
For the Glaze (Optional)
- 1 cup powdered sugar - 120g
- 2-3 tbsp milk - adjust for desired consistency
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) with the rack in the center position. Generously grease a 9x13 inch baking pan with butter or nonstick spray, then lightly dust with flour and tap out any excess.
- In a medium bowl, combine brown sugar, flour, cinnamon, and salt, then cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces. Refrigerate the streusel while you prepare the batter.
- In a large bowl, combine the cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. Beat on low for 30 seconds, then increase to medium speed and beat for 2-3 minutes until smooth and thick, scraping the sides as needed.
- Spread half the batter in the prepared pan, sprinkle with half the streusel, and gently swirl with a knife. Carefully spread the remaining batter on top, then sprinkle with the remaining streusel and press lightly to adhere.
- Bake for 40-45 minutes, rotating the pan halfway through, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too fast, tent with foil.
- Let the cake cool on a rack for 20-30 minutes. If using the glaze, whisk together powdered sugar, milk, and vanilla until smooth and drizzle over the slightly warm cake; let set for 10-15 minutes before slicing.
Notes
- Don't overmix: Stop mixing as soon as the batter is smooth to prevent a dense, tough texture.
- Keep streusel cold: Cold butter is the key to a crumbly topping — refrigerate the streusel between steps if your kitchen is warm.
- Room temperature eggs: Let eggs sit out for 30 minutes before baking to prevent the batter from curdling.
- Swirl gently: Over-swirling the middle streusel layer causes it to sink; use light, deliberate strokes with a knife or skewer.
- Check early: Start testing for doneness at 40 minutes since oven temperatures vary — overbaking leads to dry cake.
- Sour cream substitute: Greek yogurt works as a perfect 1:1 swap and provides the same moisture and tang.
- Cake mix variations: White, butter, French vanilla, or spice cake mixes all work well — keep all other ingredients the same.
- Make-ahead tip: Bake the night before, cool completely, cover tightly, and add the glaze the morning of serving. Tastes even better the next day!
- Storage: Cover and store at room temperature for up to 3 days, refrigerate in an airtight container for up to 5 days, or freeze wrapped slices for up to 3 months.
- Reheat: Microwave individual slices for 15-20 seconds or warm in a 300°F (150°C) oven for 10 minutes.