The Best Cinnamon Coffee Cake (Soft, Buttery & Irresistible!)

There’s nothing better than a warm slice of cinnamon coffee cake fresh from the oven. It’s soft, buttery, and filled with sweet cinnamon flavor in every bite.

This cake is perfect for slow breakfasts, weekend brunch, or a simple treat with your afternoon coffee. It feels special, yet it’s easy enough to make anytime.

What makes this recipe stand out is its tender, moist crumb and rich cinnamon swirl layered throughout.

And let’s not forget the thick, buttery streusel topping that bakes into a golden, crumbly finish.

If you’re looking for a reliable, bakery-style cinnamon coffee cake you can confidently make at home, you’re in the right place.

What Is Cinnamon Coffee Cake?

Cinnamon coffee cake is a soft, buttery cake made to be enjoyed with a cup of coffee, not baked with coffee itself.

The name can be confusing at first, but it simply means it’s the perfect companion to your morning brew or afternoon tea.

What sets it apart from other cakes is its texture. It’s moist without being heavy, tender without being crumbly, and sturdy enough to slice cleanly.

This balance comes from simple ingredients mixed the right way, creating a soft crumb that feels light yet satisfying.

Inside, you’ll usually find a rich cinnamon swirl layered through the batter, giving each bite warmth and sweetness.

On top, a buttery streusel crumb bakes into a golden, slightly crisp layer that contrasts beautifully with the soft cake underneath.

That combination of fluffy cake, sweet cinnamon filling, and crumbly topping is what makes cinnamon coffee cake so comforting and hard to resist.

Why You’ll Love This Recipe

Soft and Fluffy Texture

This coffee cake bakes up incredibly soft with a light, tender crumb that stays moist for days. The balance of butter, eggs, and sour cream creates richness without making the cake heavy.

When mixed gently and baked just until set, the result is fluffy yet sturdy enough to hold the cinnamon swirl and crumb topping.

Every slice feels soft but never dry, which is exactly what you want in a reliable coffee cake recipe.

Thick Cinnamon Streusel Layer

The streusel is not an afterthought here. It’s a generous, buttery layer made with brown sugar and cinnamon that melts slightly into the cake while baking, creating pockets of sweet spice throughout.

On top, it forms a golden, crumbly crust that adds texture to every bite.

You get soft cake underneath and a slightly crisp, sweet topping above. That contrast is what makes each slice feel bakery-quality.

Simple Pantry Ingredients

You won’t need anything fancy for this recipe. Most of the ingredients are likely already in your kitchen—flour, sugar, butter, eggs, cinnamon, and baking powder.

Using everyday ingredients keeps the process simple and stress-free. It also means you can make this cake without planning far in advance, which is perfect when a craving hits.

Easy to Make — No Mixer Required

This recipe is designed to be straightforward and approachable. A whisk, a couple of bowls, and a spatula are all you need. There’s no complicated technique or special equipment involved.

As long as you mix gently and follow the layering steps, you’ll get great results. It’s beginner-friendly but still impressive enough to serve to guests.

Perfect for Make-Ahead

Cinnamon coffee cake tastes just as good the next day, and sometimes even better once the flavors settle.

You can bake it the night before a brunch or gathering and simply slice and serve. It stores well at room temperature and reheats beautifully.

That flexibility makes it ideal for busy mornings or planned get-togethers when you want something homemade without last-minute stress.

Ingredients

A. For the Cake

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (240g) sour cream or plain Greek yogurt
• 2 teaspoons vanilla extract
• ¼ cup (60ml) milk

B. For the Cinnamon Streusel

• ¾ cup (150g) brown sugar, packed
• 2 teaspoons ground cinnamon
• ¾ cup (95g) all-purpose flour
• ⅓ cup (75g) cold unsalted butter, cubed

C. Optional Glaze

• 1 cup (120g) powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla extract

Kitchen Tools You’ll Need

• 8×8 or 9×9-inch baking pan – This size gives you the perfect thickness for a soft center and a generous crumb topping. Line it with parchment paper or lightly grease it to prevent sticking and make slicing easier.
• Mixing bowls (2–3 medium bowls) – You’ll need separate bowls for the cake batter and the streusel topping. Using multiple bowls keeps the process organized and helps you mix each component properly.
• Whisk – Ideal for combining dry ingredients evenly and mixing wet ingredients smoothly. It helps prevent lumps and ensures the batter stays light.
• Spatula – A rubber or silicone spatula is perfect for folding the batter gently and scraping down the sides of the bowl so nothing goes to waste.
• Measuring cups and spoons – Accurate measuring is key for a soft, fluffy cake. Level off dry ingredients and measure liquids carefully to get consistent results every time.

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Baking Pan

Start by preheating your oven to 350°F (175°C) so it’s fully heated before the cake goes in. This ensures even baking from the start.

Lightly grease your 8×8 or 9×9-inch pan, then line it with parchment paper, leaving a slight overhang on the sides.

This makes lifting the cake out simple and keeps the edges from sticking.

Step 2: Make the Cinnamon Streusel Topping

In a medium bowl, combine the brown sugar, flour, and cinnamon. Stir until evenly mixed.

Add the cold, cubed butter and use your fingers or a fork to work it into the dry mixture until it forms coarse crumbs. The texture should resemble damp sand with small clumps.

Place it in the fridge while you prepare the batter so the butter stays cold, which helps create a crumbly topping.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Whisking distributes the leavening evenly, which helps the cake rise properly. Set this mixture aside so it’s ready to add later.

Step 4: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

This step adds air to the batter, which gives the cake its soft texture. Take your time here. Proper creaming makes a noticeable difference in the final result.

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. This keeps the batter smooth and stable.

Stir in the vanilla extract and mix until fully combined. The batter should look creamy and slightly thick.

Step 6: Alternate Dry Ingredients with Sour Cream and Milk

Add half of the dry ingredients to the butter mixture and gently mix. Then add the sour cream and milk, stirring until just combined. Finish by adding the remaining dry ingredients.

Mix only until no streaks of flour remain. Overmixing can make the cake dense, so stop as soon as everything is incorporated.

Step 7: Layer Batter and Cinnamon Streusel

Spread half of the batter evenly into the prepared pan. Sprinkle half of the streusel mixture over the batter to create a cinnamon layer inside the cake.

Add the remaining batter on top and smooth it carefully. Finish by sprinkling the rest of the streusel evenly over the top. This layering gives you flavor in every bite.

Step 8: Bake Until Golden and Set

Place the pan in the preheated oven and bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Avoid opening the oven too early, as this can cause the cake to sink.

Step 9: Cool and Drizzle with Glaze

Let the cake cool in the pan for at least 20–30 minutes. This allows the structure to set and makes slicing easier.

If using the glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle lightly over the cooled cake. Slice and serve once the glaze has set.

Tips for the Best Cinnamon Coffee Cake

Don’t Overmix the Batter

Once you add the flour mixture, mix only until the ingredients are just combined. Overmixing develops too much gluten, which can make the cake dense and tough instead of soft and tender.

Stir gently and stop as soon as you no longer see streaks of flour. A slightly thick batter is normal. Keeping this step simple is one of the easiest ways to protect the texture of your cake.

Use Room Temperature Ingredients

Room temperature butter, eggs, sour cream, and milk blend more smoothly into the batter. This creates a uniform mixture and helps the cake bake evenly.

Cold ingredients can cause the batter to look curdled or uneven, which affects the final texture.

If you forget to take them out early, let eggs sit in warm water for a few minutes, and cut butter into small pieces to soften faster. Small adjustments like this make a big difference.

How to Get Thick, Bakery-Style Crumb Topping

The key to a thick streusel layer is keeping the butter cold and not overworking it. When you mix cold butter into the flour and sugar, aim for visible crumbs and small clumps.

Those clumps create that classic bakery-style texture on top. If the mixture becomes too soft, chill it briefly before sprinkling it over the batter.

Also, be generous when layering. A good coffee cake should have a noticeable crumb topping, not just a light dusting.

How to Prevent a Dry Cake

Measure your flour carefully by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.

Too much flour is one of the main reasons cakes turn out dry. Bake just until a toothpick comes out with a few moist crumbs, not completely dry.

Overbaking removes moisture quickly. Using sour cream or Greek yogurt in the batter also helps lock in softness, giving you a cake that stays moist even the next day.

Variations & Add-Ins

Add Chopped Pecans or Walnuts

If you enjoy a little crunch, stir ½ to ¾ cup of chopped pecans or walnuts into the streusel or sprinkle them over the top before baking.

The nuts toast in the oven and add a warm, nutty flavor that pairs beautifully with cinnamon.

Make sure they’re evenly distributed so every slice gets some texture. If serving guests, lightly toast the nuts beforehand for even deeper flavor.

Add Apple Chunks

For a cozy twist, fold 1 cup of small apple chunks into the batter. Use firm apples so they hold their shape while baking.

Cut them into small, even pieces to prevent sinking and ensure they soften evenly. The apples add natural sweetness and moisture, making the cake feel even more comforting.

If you’d like, toss the apple pieces in a pinch of cinnamon before mixing them in.

Cream Cheese Swirl Version

To create a cream cheese swirl, mix 8 ounces of softened cream cheese, ¼ cup sugar, and 1 egg yolk until smooth.

After spreading the first layer of batter in the pan, spoon small dollops of the cream cheese mixture over it.

Add the remaining batter, then gently swirl with a knife. This creates creamy pockets throughout the cake without overpowering the cinnamon flavor.

Make It Into Muffins

You can easily turn this recipe into muffins for a grab-and-go option. Line a muffin tin with paper liners and fill each cup about ¾ full, layering in streusel just as you would in the pan version.

Bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick comes out clean. Muffins bake faster, so keep an eye on them.

They’re perfect for busy mornings or packed lunches while still delivering that classic cinnamon coffee cake flavor.

Storage & Freezing Instructions

Once the cake has cooled completely, you can store it covered at room temperature for up to 2 days. Keep it in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out.

If your kitchen runs warm or you want it to last longer, store it in the refrigerator for up to 5 days. Make sure it’s well covered, as the fridge can dry baked goods quickly.

Before serving, let refrigerated slices sit at room temperature for about 20–30 minutes or warm them briefly in the microwave for 10–15 seconds to bring back that soft texture.

To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then add a layer of foil or place in a freezer-safe bag.

Freeze for up to 3 months for the best flavor. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.

You can also warm slices in the oven at 300°F (150°C) for about 10 minutes to refresh the crumb and lightly crisp the streusel topping.

Final Thoughts

This cinnamon coffee cake is simple to make, yet it feels special every time you serve it. The soft crumb, warm cinnamon swirl, and buttery streusel topping come together in the best way.

Bake it for a relaxed weekend breakfast or enjoy a slice with your favorite coffee or tea in the afternoon. It’s the kind of recipe you’ll come back to often!

FAQs

Why is it called coffee cake if there’s no coffee in it?

It’s called coffee cake because it’s traditionally served with coffee, not made with coffee.

Can I make this ahead of time?

Yes. Bake it a day in advance and store it covered at room temperature. It stays soft and flavorful.

Can I use oil instead of butter?

You can substitute with an equal amount of neutral oil, but the flavor will be less rich and buttery.

Why did my cake sink in the middle?

This usually happens from underbaking, overmixing, or opening the oven door too early.

Can I double the recipe?

Yes. Double the ingredients and bake in a 9×13-inch pan. Adjust baking time as needed and test with a toothpick.