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Homemade Bisquick Coffee Cake

A classic breakfast treat, homemade Bisquick Coffee Cake is made with Bisquick mix, a cinnamon and sugar streusel topping then topped with a sweet vanilla glaze. It’s a moist and tender cake that’s easy to make in a pinch and pairs perfectly with a cup of coffee! 

A slice of coffee cake on a black plate.


 

I think we can all agree that coffee cake is a great excuse to eat cake at breakfast! While I love this cinnamon walnut coffee cake and crunchy coffee cake, this homemade Bisquick coffee cake is so simple to make when you need something quick and are short on time. 

It’s an easier version of this streusel cinnamon coffee cake and is just as tasty! This original Bisquick crumb cake recipe is a family favorite I ate growing up in Canada and brings back so many great memories every time I make it!

Pair this cinnamon streusel cake with your morning coffee, serve with tea as an afternoon snack or even just enjoy with glass of cold milk. It tastes just as amazing served warm as it does at room temperature and using Bisquick is the greatest shortcut ever when it comes to making this coffee cake! 

Why You Will Love This Coffee Cake with Bisquick

  • Quick and easy: This Bisquick crumb cake preps in just 20 minutes making it perfect for whenever a sweet snack cake with a delicious streusel craving strikes!
  • Made with Bisquick: This fluffy, semi-homemade baking mix coffee cake is made with Bisquick! It’s the perfect easy coffee cake recipe for busy days or beginner bakers. 
  • Customizable: Mix-in different flavor variations to make a different Bisquick cake recipe every time! 
  • Snack time, anytime: It’s not often we can say cake is for breakfast, but with this crumb cake, you can serve it for breakfast, snack time or dessert. 

Ingredients Needed

There are three parts to this recipe for coffee cake using Bisquick, the streusel topping, cake and vanilla glaze. Here are the ingredients you’ll need:

  • Bisquick mix: You can use store-bought mix or homemade Bisquick mix for the topping and cake.
  • Brown sugar: Light brown sugar makes the streusel topping sweet and irresistible!
  • Cinnamon: Adds warm flavor to the crumbly topping.
  • Butter: Unsalted butter softened to room temperature is best.
  • Milk: I used 2% milk, but whole milk can be used as well.
  • Applesauce: Unsweetened applesauce makes this a moist cake recipe with a tender crumb!
  • Vanilla extract: Adds rich taste to the cake base.
  • Egg: One large egg helps bind together the ingredients. 
  • Granulated sugar: Only a small amount helps sweeten the cake. 
  • Vanilla glaze: You will need powdered sugar, vanilla extract and milk. 
Ingredients for the recipe.

How to make a Bisquick Coffee Cake

Make the struesel topping, in a medium bowl whisk together the bisquick mix, brown sugar and cinnamon cut in the butter to form coarse crumbs. Set aside.

Making the streusel topping in a glass bowl.

In a large bowl whisk together the milk, applesauce, vanilla and egg until well combined. Add the bisquick mix and sugar, stir just until combined.

Mixing the wet ingredients in a bowl and adding the dry ingredients.

Transfer the batter to the prepared baking pan, top with the streusel topping.

The batter in the pan and the streusel topping on top.

Bake until done. Let cool or serve warm. Drizzle with vanilla glaze before serving if desired.

Baked cake in the pan.

Variations

This moist Bisquick coffee cake is easy to customize, here are a few favorite ways to make this simple recipe your own. 

  • Spices: Instead of cinnamon try pumpkin pie spice, apple pie spice or chai spice.
  • Chocolate chips: Turn this into an easy streusel chocolate chip cake by adding up to ½ chocolate chips.
  • Nuts: To the crumb topping add chopped pecans, walnuts or sliced almonds.
  • Fresh berries: Add up to a ½ cup of fresh blueberries to the Bisquick cinnamon coffee cake batter and make it a blueberry crumb cake.
  • Garnish: Instead of a vanilla glaze, dust the Bisquick streusel topping with powdered sugar.

Expert Tips for Best Coffee Cake

  • Line pan with parchment paper: This ensures that no crumb of your easy coffee cake with Bisquick is left behind in the pan!
  • Don’t reduce the butter: It’s what makes the streusel topping crumbly, rich and irresistible! 
  • Room temperature ingredients: Such as the egg and milk will incorporate better with the other ingredients.
  • Don’t overbake: Otherwise you will end up with a dry cake! Only bake until a toothpick inserted into the center comes out clean, start checking 5 minutes before the end of the baking time.
  • Cool to room temperature: While you can serve this as a warm coffee cake, it is best to wait to cut it until it cools as it tends to crumble while cutting it warm. I suggest cooling it and then rewarming in the microwave if you like it warm! 
Bisquick cake on a white plate.

Storage and Freezing

Store leftover coffee cake recipe in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week.

Freeze leftover Bisquick coffee cake in individual slices wrapped tightly in plastic wrap, then place in a freezer-safe bag. Store frozen for up to 3 months. 

Reheat cake that has been refrigerated in 10-second increments until warmed to desired temperature. Thaw frozen coffee cake in the fridge overnight then reheat. 

Recipe FAQs

Can I use homemade baking mix?

Yes! If you are all out of Bisquick or can’t find it at the store this homemade biscuit mix comes in handy and can be made in minutes.

Can I double the recipe?

Yes! If you are feeding a crowd or overnight guests, this easy Bisquick coffee cake recipe can be doubled and baked in a 9×13-inch baking pan. Baking time will increase. Check for doneness using the toothpick method.

What pan is best to use to bake this Bisquick coffee cake recipe?

I used an 8-inch round pan. You could also use a 9 inch round cake pan, but baking time may decrease. An 8-inch square cake pan or 9-inch square cake pan could also be used.

How to serve this cake made with Bisquick?

This Bisquick crumb cake goes well with a warm cup of coffee, tea or for something decadent try Italian hot chocolate. In the summer it goes great with a frozen mochaccino!

For the perfect breakfast or brunch try it with scrambled eggs, fresh fruit or this oven baked frittata.

If I am serving it for dessert, a dollop of whipped cream and fresh berries pairs well with this simple cake or try it with some homemade Nutella! Enjoy!

A slice of coffee cake on a black plate.
Cake on a white plate.

Homemade Bisquick Coffee Cake

Rosemary Molloy
A classic breakfast treat, Bisquick Coffee Cake is made with Bisquick mix, a cinnamon & sugar streusel topping then topped with a sweet vanilla glaze.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 servings
Calories 297 kcal

Ingredients
 
 

FOR THE STREUSEL TOPPING

  • cup bisquick mix
  • cup brown sugar (packed)
  • 1 teaspoon ground cinnamon
  • ¼ cup butter softened

FOR THE CAKE

  • cup milk (2% or whole milk)
  • ½ cup applesauce (unsweetened)
  • 1 teaspoon vanilla
  • 1 large egg (room temperature)
  • 2 cups bisquick mix
  • 3 tablespoons granulated sugar

VANILLA GLAZE

  • ½ cup powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla

Instructions
 

  • Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch round cake pan.

FOR THE TOPPING

  • In a medium bowl whisk together the biscuit mix, brown sugar and cinnamon cut in the butter to form coarse crumbs. Set aside.

FOR THE CAKE

  • In a large bowl whisk together the milk, applesauce, vanilla and egg until well combined. Add the biscuit mix and sugar, stir just until combined.
  • Transfer the batter to the prepared baking pan, top with the streusel topping and bake 20-25 minutes or until done. Test with a toothpick. Let cool or serve warm. Drizzle with vanilla glaze before serving. Enjoy!

FOR THE VANILLA GLAZE

  • In a small/medium bowl combine the powdered sugar, milk and vanilla. The glaze shouldn't be too thick or too thin.

Notes

Store leftover coffee cake recipe in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week.
Freeze leftover Bisquick coffee cake in individual slices wrapped tightly in plastic wrap, then place in a freezer-safe bag. Store frozen for up to 3 months. 
Reheat cake that has been refrigerated in 10-second increments until warmed to desired temperature. Thaw frozen coffee cake in the fridge overnight then reheat. 

Nutrition

Calories: 297kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 464mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

8 Comments

  1. 5 stars
    Bisquik coffee cakes are the best. I bake the one with sour cream in it. It is so good that my daughter-in-law requests it every year for her birthday Sunday dinner with the family. I double the cake recipe and quadruple the topping!

    1. Hi Ian, there’s no coffee in coffee cakes usually, they are called coffee cakes because they were made to eat when you drink coffee. 🙂 Funny but true! Take care.

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