Cake Mix Coffee Cake

One Sunday morning, when the house felt like it needed a gentle lift, I reached for a box of cake mix and decided to turn it into a quick coffee cake. My little ones wanted something sweet with their milk, and I wanted something warm with my coffee. This coffee cake—soft, buttery, and golden—smells like Sunday mornings even on the busiest weekday.

As a mom who once baked delicate pastries, I still crave that buttery crumb and soft center. But I don’t always have hours to whisk from scratch. That’s why this Cake Mix Coffee Cake is perfect—it gives me that nostalgic bakery feel with easy steps and one bowl. The warm streusel and tender cake mix base feel like home in every bite.

This became our go-to when unexpected guests drop by or when I need a simple treat to brighten the morning. It’s got warmth, sweetness, and zero fuss—exactly what our family kitchen loves.

Short Description

Cake Mix Coffee Cake transforms a simple boxed cake mix into a tender, buttery coffee cake with a cinnamon-sugar streusel topping. Ready in under an hour, it’s perfect for breakfast, brunch, or snack time.

Ingredients You’ll Need

For the Cake Base

• 1 box (15.25 oz) yellow or white cake mix
• ¾ cup sour cream
• ⅓ cup vegetable oil
• 2 large eggs

For the Streusel Topping

• ½ cup packed brown sugar
• 1 tsp ground cinnamon
• ¼ tsp salt
• ¼ cup unsalted butter, melted

To Serve

• Powdered sugar for dusting (optional)
• Warm coffee or milk

💡 Pro Tip: Let the eggs and sour cream come to room temperature—this helps the cake bake up moister and more tender.

Step-by-Step Cooking Instructions

Step 1: Preheat oven to 350°F. Grease an 8×8-inch or 9-inch square baking pan.

Step 2: In a large mixing bowl, whisk cake mix, sour cream, oil, and eggs until smooth and combined—no lumps.

Step 3: Pour batter into the prepared baking pan, spreading evenly.

Step 4: In a small bowl, stir together brown sugar, cinnamon, salt, and melted butter until crumbly and well coated.

Step 5: Sprinkle streusel evenly over the cake batter, covering the top completely.

Step 6: Bake for 35–40 minutes, until a toothpick inserted near the center comes out with moist crumbs—not raw batter.

Step 7: Cool cake in pan for 10 minutes, then slice and dust powdered sugar over the top, if desired. Serve warm alongside coffee or milk.

Mistakes to Avoid & Solutions

1. Dry cake texture
Using cold eggs or sour cream can lead to dryness. Make sure ingredients are at room temp. Don’t overbake; bake until a few moist crumbs cling to a toothpick.

2. Soggy topping
If streusel isn’t crumbly, it may soak in too much liquid. Add a bit more brown sugar or use slightly less butter—toss until dry crumbs form.

3. Undercooked center
If the center seems wet when edges are golden, loosely tent with foil and bake an extra 5 minutes. Check again before cooling.

4. Too thin streusel layer
Don’t skip the full streusel amount—it’s part of the cake’s charm. Spread it evenly over the surface for the perfect topping.

5. Cake sticks to pan
If your pan isn’t properly greased, edges may stick. Use cooking spray or line with parchment for easy removal.

Serving Suggestions & Pairings

Warm, lightly crumbed, and fragrant with cinnamon, this cake fills the kitchen with cozy smells. I love it alongside my morning coffee or as an afternoon pick-me-up with a hot cup of milk. A dusting of powdered sugar adds a touch of sweetness and makes it feel extra special.

Pairs beautifully with:

• A mug of strong coffee or latte
• Fresh berries or sliced peaches
• A dollop of Greek yogurt or cream cheese on the side

Variations and Customizations

Mix in ½ cup chopped nuts—walnuts or pecans—into the streusel for added crunch and nutty flavor. Stir ¼ cup vanilla or chocolate chips into the batter before baking to make it richer and more decadent.

Add 1 tsp lemon zest to the cake batter for a light citrus note that brightens the sweetness. Use cinnamon roll cake mix for an extra swirl of cinnamon flavor and even softer texture.

Drizzle a simple vanilla glaze (1 cup powdered sugar + 1–2 tbsp milk) over the cooled cake for a bakery-style finish.

Nutrition Information (per serving, 1/9 cake)

• Calories: ~320 kcal
• Protein: 4 g
• Carbohydrates: 45 g
• Fat: 14 g
• Saturated Fat: 5 g
• Sugar: 28 g
• Fiber: 1 g

Frequently Asked Questions (FAQs)

1. Can I make this dairy‑free?
Yes—use dairy-free sour cream and butter alternatives.

2. Can I bake it in a round pan?
Sure! A 9-inch round or 8-inch square works. Adjust bake time if needed.

3. How to store leftovers?
Cover and keep at room temperature up to 2 days. For longer freshness, refrigerate with a cover.

4. Can I freeze slices?
Yes—freeze cooled slices in a sealed bag up to 2 months. Thaw before serving and rewarm.

5. Can I reduce sugar?
You can replace half the brown sugar in the streusel with coconut sugar, but it may be less sweet.

Final Thoughts

This Cake Mix Coffee Cake nails that cozy, homemade feel with minimal effort. It’s become my go-to for busy mornings or surprise guests—one bowl, simple steps, and gooey crumble on top.

I hope it brings the same warmth and butter-scented comfort into your kitchen. Try it this weekend, and share with me! Happy cooking!