There’s something comforting about a warm, crumbly coffee cake in the morning. If you’re short on time but crave that homemade touch, this Bisquick Coffee Cake recipe is perfect.
Using Bisquick as the base, you can easily whip up a tender, buttery cake without much fuss. It’s ideal for busy weekends or when you need a quick treat for guests.
What makes this cake irresistible is the flavor. The soft, fluffy crumb, mixed with the cozy scent of cinnamon and topped with a sweet, golden streusel, makes each bite a delight.
It’s the kind of cake that pairs perfectly with coffee or tea, making it a favorite for breakfast or brunch.
Coffee cakes like this have been loved for years for a reason—they’re simple, satisfying, and bring just the right amount of sweetness to start the day.
Why I Love This Recipe?
- It’s ridiculously easy: Using Bisquick means you don’t need a ton of ingredients or time. It’s quick, simple, and perfect for busy mornings.
- It’s versatile: I’ve made this coffee cake with added nuts, fruit, and even swapped the sugar for honey—it always turns out amazing.
- It’s comfort food at its best: The cinnamon-sugar topping gives it that classic, nostalgic coffee cake feel that everyone loves.
- Perfect for sharing: This recipe has become my go-to for casual brunches or when I just want to brighten someone’s morning with a sweet treat.
- You can make it ahead: Bake it the night before, and it’s still delicious the next day—ideal for prepping ahead of time!
Bisquick Coffee Cake Recipe
Bisquick Coffee Cake is a traditional morning delicacy consisting of Bisquick mix, sugar streusel topping, cinnamon, and sweet vanilla frosting.
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Calories: 302kcal
Servings: 10
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Oven
- Toothpick
Ingredients
- 2 cups Bisquick
- 2/3 cup water or milk
- 1 egg
- 2 tablespoons sugar
Streusel
- 1/3 cup Bisquick
- 1/3 cup brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter
Instructions
- Preheat your oven to 375 degrees.
- In a bowl, mix together the cake ingredients – Bisquick, water or milk, egg, and sugar.
- Pour the cake batter into the greased baking dish.
- In another bowl, use a fork or pastry mixer to combine the streusel ingredients – Bisquick, brown sugar, cinnamon, and butter – until it's crumbly.
- Spread the streusel topping evenly over the cake mixture in the baking dish.
- Bake in the preheated oven for 25 minutes.
- Once done, take it out, let it cool a bit, and get ready to enjoy your homemade Bisquick coffee cake!
Nutrition
Calories: 302kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 487mg | Potassium: 122mg | Fiber: 1g | Sugar: 26g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 1mg
Times for The Tips!
- Butter Boost: Don’t be shy with the butter – it’s like the magic ingredient! Use fancy butter, like Kerrygold, to make your cake super crumbly and bursting with flavor.
- Fruitful Friendship: Coffee cake is awesome by itself, but it becomes a superstar with fruit. Serve it with your favorite fresh fruit and a dollop of whipped cream with cinnamon. Easy and oh-so-tasty!
- Berry Bliss: Mix it up with berries! Throw in a cup of blueberries into the batter, and bam! You’ve got yourself a gorgeous blueberry coffee cake.
- Nutty Nice: Add some crunch to the crumble topping by tossing in chopped pecans. It takes the cake to a whole new level!
- Mix and Match: Be a kitchen explorer! Try toasted almonds, chocolate chips, or toasted coconut in the batter. Or pick your own favorite add-ins – the possibilities are endless!
- Warm Welcome: Sure, you can eat it straight from the fridge, but it’s a warm hug to your taste buds when it’s heated for 10-15 seconds. Fresh from the oven feels!
- Measure Right: When dealing with dry stuff like Bisquick, use a spoon to fill the measuring cup. No packing allowed! Too much Bisquick means a dry cake – and we want moist goodness.
- Double the Joy: Wanna go all out? Double up on the topping for double the joy. Because more topping equals more happiness!
- Spread the Love: Use an offset spatula to spread the batter. A rubber spatula? Messy business – avoid the chaos!
- Sweet Upgrade: The cake is already sweet, but why not make it sweeter? Add a mix of whipped cream and Nutella on top. Pure delight!
Marlene
Tuesday 29th of October 2024
This looks so good and I want to try it. I’ll be using Carbquick (low carb version of Bisquick), but my question is on the streusel topping. If you put the batter in a Bundt pan, then sprinkle the topping on, wouldn’t the streusel topping actually be on the bottom of the cake when you flip it out of the pan? Wouldn’t that make a mess? I’ll still try it but maybe not in a Bundt pan.
Anne Carter
Thursday 31st of October 2024
Hi Marlene! Thanks so much for trying out the recipe—I’m excited that you’re giving it a go with Carbquick! You’re absolutely right; if you use a Bundt pan, the streusel topping would end up at the bottom once you flip the cake out, which might make it a bit messy. One workaround could be to make the cake in a regular round or square baking dish instead, so the streusel stays on top and doesn’t shift around.
If you’re set on the Bundt pan, you could also try adding a little of the batter first, then a layer of the streusel, and top with the remaining batter, so the streusel bakes more like a filling inside the cake. Hope that helps, and can’t wait to hear how it turns out!