This good morning cake recipe is a soft, lightly sweet breakfast cake that's perfect with a cup of coffee. Made with simple pantry ingredients and topped with a buttery cinnamon crumble, it's an easy recipe that works for breakfast, brunch, or dessert.
Cake in the morning? YEP! Sign me up, right?? This easy cake always disappears fast. I first made it after seeing the Brenda Gantt version, and my family loved it, definitely one I'll be making again and again.
It's just as delicious warm or reheated with a little butter, and that cinnamon crumble on top is the perfect finishing touch. If you love cozy breakfast cakes, my cinnamon roll coffee cake is another favorite with that same warm cinnamon flavor.
Quick Look: Good Morning Cake Recipe
- Prep Time: 10 mins
- Bake Time: 25-30 mins
- Total Time: 40 mins
- Servings: 12
- Texture: Soft, fluffy with crumb topping
- Flavor: Lightly sweet with cinnamon
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Add me as a trusted Google source.What Makes This Cake So Good?
This good morning cake is a soft, buttery breakfast cake that's lightly sweet and perfect with coffee. It's simple, not overly rich, and great for busy mornings or sharing. It's similar to classics like my strawberry crumb coffee cake, just a bit simpler.
- Made with simple pantry ingredients you likely already have
- Lightly sweet with a tender, fluffy texture
- Buttery cinnamon crumble topping adds the perfect crunch
- Delicious warm or reheated with a little butter
Looking for another old-fashioned cake recipe? How about my easy lazy day cake or easy butter cake recipe!
Ingredient Notes
See the recipe card below for exact measurements and full directions.
- Butter: Use softened butter for easy mixing and a smooth, creamy batter.
- Milk: Whole milk works best for a rich, tender crumb, but 2% will also work.
- Eggs: Let eggs come to room temperature for better mixing and texture.
- Flour: All-purpose flour gives the cake structure without making it too dense.
- Baking Powder: This helps the cake rise and keeps it light and fluffy.
- Cinnamon: Adds warm flavor to the crumb topping, adjust to taste if you love extra cinnamon.
Variations
Want to switch things up? Try one of these easy ideas:
- Add fruit: Fold in blueberries or diced apples for a fresh twist
- Use brown sugar: Swap in brown sugar for a richer, deeper flavor
- Add vanilla: Stir in 1 teaspoon vanilla extract for extra warmth
- Love apple? Try my apple cinnamon crumb cake for a similar flavor
- Want extra flavor? Try adding 1 teaspoon vanilla or swirling some of the crumb topping into the batter before baking
How To Make Morning Cake
Step 1. Grease a 9×13 baking pan and preheat the oven to 400°F. In a mixing bowl, cream the butter and sugar together until smooth.
Step 2. Add the milk and eggs, mixing until well combined. Then stir in the flour, baking powder, and salt until just combined.
Step 3. Mix until just combined, then pour the batter into the prepared pan and set aside.
Step 4. In a separate bowl, combine the ½ cup flour, sugar, cinnamon, and butter. Using a pastry blender or two knives, cut in the butter until crumbly, then sprinkle the topping evenly over the batter.
Step 5. Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6. Remove from the oven, slice, and enjoy!
Expert Tips
- Don't overmix the batter or the cake can turn dense
- This recipe uses more baking powder than typical cakes, which helps it rise properly and stay light
- Use a toothpick to check doneness, crumbs are okay, wet batter is not
- Let the cake cool slightly before slicing for cleaner pieces
- Room temperature ingredients mix more evenly and bake better
- The batter will be thick, this is normal and helps create a soft, fluffy texture
Storage & Reheating
- Room Temperature: Store covered up to 3 days
- Refrigerator: Store up to 5 days for longer freshness
- Freezer: Wrap slices tightly and freeze up to 2 months
- Reheating: Warm slices in the microwave for 15-20 seconds or in the oven until heated through
Morning Cake Recipe FAQs
A good morning cake is a lightly sweet breakfast cake, similar to coffee cake, with a soft texture and a cinnamon crumble topping.
Yes! This cake is lightly sweet and perfect with coffee, making it a great breakfast or brunch option.
They're very similar. Morning cake is typically simpler, while coffee cake may include more mix-ins or layers.
Yes! Bake it the night before and reheat slices in the microwave or oven before serving.
More Coffee Cake Recipes You’ll Love
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Good Morning Cake Recipe
Video
Ingredients
CAKE
- ½ cup butter softened
- ½ cup sugar
- 1 ⅓ cup milk
- 2 eggs
- 3 cups all-purpose flour
- 2 tablespoon baking powder
- ½ teaspoon salt
CINNAMON CRUMBLE
- ½ cup all-purpose flour
- ¾ cup sugar or brown sugar for deeper flavor
- 1 teaspoon ground cinnamon
- 6 tablespoon butter
Instructions
- Preheat & prep: Grease a 9×13 baking pan and preheat the oven to 400°F.
- Cream butter and sugar: In a mixing bowl, cream the butter and sugar together until smooth.
- Add wet ingredients: Add the milk and eggs, mixing until well combined.
- Add dry ingredients: Stir in the flour, baking powder, and salt until just combined.
- Pour batter: Pour the batter into the prepared pan and set aside.
- Make crumble topping: In a separate bowl, combine the flour, sugar, cinnamon, and butter. Cut in the butter until crumbly, then sprinkle evenly over the batter.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Remove from the oven, let cool slightly, then slice and enjoy.
Notes
- Do not overmix the batter or the cake may turn dense
- Room temperature ingredients mix more evenly and bake better
- Let the cake cool slightly before slicing for cleaner pieces
- Store covered at room temperature for up to 3 days or refrigerate up to 5 days
- Freeze slices up to 2 months and reheat before serving
Nutrition
Darlene says
I tried the morning cake was apprehensive about 2 tbsps of baking powder but did it – my dough felt way too thick hard to spread and 400 degrees for a cake? So tried 375. The cake tasted good but recipe needs tweaking I think
Kristin says
It is a thicker batter but should have still been great! I made this last week since it had been a while and it turned out pretty moist, fluffy, and lightly sweetened. What was the texture of yours once baked?
SHARYN says
sorry this was awful. My granddaughter’s exact words “grandma this is disgusting”. I broke my own rule “always read all the comments before doing any cook’n
Kristin says
Awww, sorry too hear this wasn’t a hit with you!
Terri says
I liked this recipe. It was nice to have some thing early in the morning with cinnamon but yet not too sweet. Plus I had everything on hand. I do like the idea of adding vanilla and I plan to try that next time. Next time also I think I’m going to make a little bit of a cinnamon and sugar mixture to swirl in the cake a little bit. May even try doing half sour cream/half milk to make the cake just a little bit moister. For me this is going to be a keeper because it’s not so terribly sweet like many coffee cakes are. Went great with my coffee.
Kristin says
Yay! Love hearing that you enjoyed this!
Kristin says
Yay! Love hearing that you enjoyed this!
Amanda says
Is this all purpose flour or self rising?
Kristin says
All purpose!
Houston says
Would love to know how many calories per serving?
Kristin says
I just updated the recipe to show nutritional value. I recently updated my site to include this information going forward, just haven’t been able to update older recipes quite yet. Hope you enjoy!
Andrew Janssen says
Looking at this recipe, seconding the comment that said to add vanilla. Vanilla, in addition to adding its own flavor, is also a sweetness enhancer.
Kristin says
I agree! I typically cut the sugar down slightly if adding vanilla to anything, unless I am having a sweet tooth craving, in which I am all about the sweetness haha!
Sesame purbaugh says
I ported half batter then I put crumb topping then I poured rest of batter then more crumb topping yummy
Kristin says
Oooo, great idea!! Hope you enjoyed!!
Pat Short says
Even easier if you use a yelliw cake mis as directed. Sprinkle cinnamon, sugar on top after pouring a half a stick melted buttet on to when it comes out of the oven.
Kristin says
Oooooo I like your thinking! I love shortcuts on busy mornings!
Cindy says
Couldn’t sleep so got up and saw this recipe on Facebook for Morning cake so decided to make it. It is the best breakfast cake! My husband loves it. It took me less an 10 minutes to make. Can’t wait to have my grandkids try it.!
Kristin says
Yea! I love hearing this, minus the no sleeping part! Hope you all enjoyed it!
Abigail Gass says
How many servings does this cake provide?
Kristin says
12-16 depending on how big you cut the pieces 🙂
Oralia says
Just wondering if it is 2 tablespoons or teaspoons of baking powder. It seems 2 tbsp is a lot of baking powder.
Kristin says
It definitely is more than used it most baked goods, but yep, its 2 tbsp. 🙂
Sandy says
This is like my grandma’s Old Fashioned crumb cake . I believe hers had a tsp of vanilla in it . Might help where the lady said tasteless. We did the crumb topping right along with the cake and took out half cup of crumbs for the top before adding sour milk ( 1 tablespoon vinegar in bottom of cup add milk before you start) then had baking soda added to milk.
Kristin says
Great idea on adding the vanilla! I will have to try that next time!
Mary says
When my children were little, I made a cake much like this one, for snowy day brunch. After pouring the batter in the baking dish, I added a layer of drained cling peach slices, then the topping. The cake batter would bubble up over the peaches as the cake baked. The kids would come in from playing in the snow, and sit down to this warm, delicious treat.
Thank you for the memory!
Kristin says
Awww how sweet of a memory! Thanks for sharing that with me! I have little ones and often forget how quickly time passes before they are grown! Hope you enjoy this cake!
Denise Myers says
this recipe sounds so delicious and the picture looks inviting. Will certainly have to try this recipe out. Thank you for sharing it.
Kristin says
Thanks!! Hope you enjoy it! Be sure to keep me posted on how it turns out!
Anonymous says
No taste. A complete disappointment.
Kristin says
Oh bummer it wasn’t a hit with you! Its a lightly sweetened cake that is perfect for the morning because it isn’t too heavy, rich, or sweet. I am sorry it wasn’t a keeper for you!