Description
This Easy Cake Mix Coffee Cake is a quick and delicious treat made from a simple yellow cake mix combined with sour cream and a cinnamon streusel topping. Perfect for breakfast or a cozy coffee break, it’s moist, tender, and topped with a sweet, buttery crumb that can be customized with nuts or chocolate chips. An optional glaze adds an extra layer of indulgence.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 1 cup sour cream (or plain Greek yogurt)
- ½ cup vegetable oil (or melted butter)
- 3 large eggs
- ¼ cup milk or water
- 1 tsp vanilla extract
Cinnamon Streusel
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup flour
- 3 Tbsp melted butter
Optional Add-ins
- Chopped nuts (pecans or walnuts)
- Mini chocolate chips
Optional Glaze
- 1 cup powdered sugar
- 1–2 Tbsp milk
- Splash of vanilla extract
Instructions
- Heat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or a bundt pan well to prevent sticking.
- Make the batter: In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. Stir until smooth but be careful not to overmix to avoid making the cake dense.
- Mix the streusel: In a separate bowl, stir together the brown sugar, cinnamon, flour, and melted butter until the mixture becomes crumbly and well combined.
- Layer it up: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon streusel mixture over the batter. Add the remaining batter on top, then finish by sprinkling the remaining streusel and optional nuts or mini chocolate chips if using.
- Bake: Place the pan in the oven and bake. If using a 9×13 pan, bake for 35–40 minutes. For a bundt pan, bake for 45–50 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool slightly & serve: Let the coffee cake cool for a few minutes before serving. It’s excellent served warm alongside your favorite coffee.
- Optional glaze: For an extra cozy touch, mix together 1 cup powdered sugar with 1–2 tablespoons of milk and a splash of vanilla. Drizzle this glaze over the cooled cake to add sweetness and moisture.
Notes
- Do not overmix the batter to keep it light and fluffy.
- You can substitute sour cream with plain Greek yogurt for a tangier flavor and extra protein.
- Add chopped nuts or mini chocolate chips to the streusel topping for added texture and flavor.
- If you use a bundt pan, increase baking time accordingly and check doneness carefully.
- The optional glaze adds sweetness and moisture but can be omitted for a less sweet version.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices gently in the microwave before serving for a warm treat.
