Bisquick Coffee Cake Recipe

Looking for a delicious and easy coffee cake recipe? This original Bisquick Coffee Cake is made with simple pantry ingredients and topped with a buttery brown sugar cinnamon streusel. It’s perfect for breakfast, brunch, or dessert and comes together with minimal effort.

Coffee cake is always a favorite in my house, whether we’re enjoying it for breakfast, brunch, or dessert. Whether you use Bisquick as a shortcut or prefer my homemade Cinnamon Roll Coffee Cake, you really can’t go wrong. This classic recipe, originally found on the back of the yellow Bisquick box, has been a tried-and-true family favorite for generations. It bakes up into a thick, fluffy coffee cake with a buttery brown sugar cinnamon streusel topping and is ready for the oven in under 10 minutes!

Quick Look: Bisquick Coffee Cake

This original Bisquick Coffee Cake is soft, fluffy, and topped with a buttery cinnamon streusel.

• Prep Time: 10 minutes
• Bake Time: 25-30 minutes
• Total Time: 40 minutes
• Servings: 9
• Main Ingredients: Bisquick mix, eggs, milk, butter, brown sugar, and cinnamon.
• Best For: Busy mornings, brunches, and holidays.

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Why This One’s a Keeper

• Made with pantry staples: All you need are a handful of simple ingredients, including Bisquick mix, butter, brown sugar, and cinnamon.
• Ready in about 35 minutes: Just 10 minutes of prep before it’s ready for the oven. If you’re looking for another shortcut breakfast treat, try my Cake Mix Coffee Cake next.
• Soft, fluffy texture: Every bite is tender with a buttery brown sugar cinnamon streusel topping.
• Perfect for any occasion: Serve it for breakfast, brunch, dessert, or holiday gatherings.
• A tried-and-true classic: This original recipe has been a family favorite for generations.

Ingredient Notes

To see exact amounts with step by step directions, scroll to the bottom of this post or click the “jump to recipe” button at the top of the post.

• Bisquick Mix: Use original Bisquick baking mix for the classic flavor and soft, fluffy texture. Other baking mixes may work, but the results can vary slightly.
• Butter: Melted butter is used in both the batter and the brown sugar streusel topping. Salted or unsalted butter both work.
• Brown Sugar: Light brown sugar creates the classic buttery cinnamon streusel topping. Dark brown sugar can be substituted for a richer flavor.
• Vanilla Extract: Pure vanilla extract provides the best flavor, but imitation vanilla works just as well if needed.

How to Make Bisquick Coffee Cake

Step 1. Preheat the oven to 375°F and lightly grease an 8×8-inch baking pan. In a medium mixing bowl, combine the Bisquick mix, milk, egg, and sugar until just blended. Avoid overmixing to keep the coffee cake light and fluffy.

Step 2. Spread the cake batter evenly into the prepared 8×8-inch baking pan. A 9-inch round baking pan can also be used if preferred.

Step 3. In a separate bowl, combine the Bisquick mix, brown sugar, cinnamon, and melted butter until crumbly using a fork or pastry cutter.

Step 4. Sprinkle the brown sugar streusel evenly over the batter, then transfer the pan to the preheated oven.

Step 5. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.

Step 6. Allow the coffee cake to cool slightly before serving. Enjoy.

Baking Tips

• Don’t overmix the batter: Stir the ingredients until just combined to keep the coffee cake soft and tender.
• Use fresh baking mix: Bisquick mix has leavening agents that lose effectiveness over time, so check the expiration date for the best rise. Love Bisquick recipes? Try my Bisquick Apple Cobbler next.
• Watch the bake time: Start checking for doneness around 25 minutes. The coffee cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let it cool slightly: Allow the coffee cake to cool for 10-15 minutes before slicing so the crumb topping has time to set.
• Use the right pan: An 8×8-inch baking pan produces a thicker coffee cake, while a 9-inch round pan creates a slightly thinner cake and may bake a few minutes faster.

Storage & Reheating

• Store: Cover leftover coffee cake tightly and keep at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.
• Freeze: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Looking for another freezer-friendly breakfast? Try my Blueberry Coffee Cake.
• Reheat: Warm individual slices in the microwave for 10-15 seconds to soften the cake and refresh the buttery streusel topping.

Bisquick Coffee Cake Recipe FAQs

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