Bisquick Coffee Cake
A delicious, semi-homemade breakfast cake, this Bisquick Coffee Cake is sweet, tender and has a super thick cinnamon streusel topping that is amazing!
A TASTY BISQUICK BREAKFAST
Today I’m going to share one of my favorite sweet snack cakes, this Bisquick Coffee Cake. This is a tasty doctored up recipe using Bisquick biscuit mix that I got off the back of a Bisquick box years ago. With a sweet flavor and a streusel topping, you really can’t get much tastier or easier! This is a great recipe when you are short on time and want something that is easy and tasty at the same time. So if you have a box of Bisquick laying around and want to make something amazing, then you have to make this Bisquick Coffee Cake recipe.
FREQUENTLY ASKED QUESTIONS:
Don’t have Bisquick? Try my Homemade Bisquick Mix recipe. However, if you want a strictly from-scratch crumb cake, try my Homemade Double Crumb Cake recipe!
Yes. This cake has a very thick crumble topping. If you don’t like a thick crumble topping then this is not the recipe for you. It will seem like a lot when you got to sprinkle it on top but the amount is correct. You can gently push it down as you go and some of it will spread into the cake which is delicious!
I mention this several times in the post because it is so important. You cannot pack your measuring cup. I think a lot of people dip their measuring cups into the bag that is in the box of Bisquick. Do not do this! Bisquick even has directions on top of their box that says not to do this (see below image). If you ever wonder why your pancakes or your biscuits aren’t turning out light and fluffy, that is because you are measuring wrong.
You can measure it one of two ways:
(1) This is my preferred method. Pour some of the Bisquick into a separate bowl and stir with a fork. Then dip your measuring cup into the mix, scoop up then wipe off the excess with the flat end of a butter knife. Do not pack it in.
(2) Or you can dip a spoon into the Bisquick mix in the box and spoon the mix into your measuring cup (again, taking care not to pack it in). These steps will ensure that you are not over measuring the mix and getting dry baked goods. 
Yes! This is great dusted with some powdered sugar or drizzled with a simple powdered sugar glaze if you like it really sweet. I think it’s tasty just as it is!
Absolutely! You can make this in a 9×13-inch baking pan, you will just need to add some more baking time. It will be done when a toothpick inserted into the center comes out clean.
This can be stored covered at room temperature where it will keep for up to 3 days. This can also be frozen, to do that place cooled coffee cake in a freezer container or tightly wrapped in plastic wrap and foil and it will keep in the freezer for up to 3 months. To defrost, remove from freezer and place on countertop. You can warm this up in the microwave for about 15-30 seconds to serve warm if desired.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Bisquick mix – please see my notes below in the recipe card. It is SO important to properly measure Bisquick. You want to measure it just like flour. Do not dip your measuring cup into the box and pack it in. If you do this, you will end up with WAY too much Bisquick and you’ll have a dry cake and dry crumble topping.
- whole milk – I prefer whole milk as the additional fat in it can help with moistness in the cake. I think buttermilk also really helps with creating a moist cake as well.
- granulated sugar – you could use a 1:1 sugar substitute for this as well.
- eggs – if you have time, allow the eggs to come to room temperature. This will help them incorporate into the batter easier.
- vanilla extract
- salted butter – I prefer to just use salted butter. There is only 1/4 teaspoon of salt in an entire stick so it isn’t adding much and it helps balance out the sweetness of the cake but you can certainly use unsalted butter if you prefer.
- light brown sugar – this is the only ingredient you want to pack into a measuring cup.
- ground cinnamon – I use it in the cake and the topping but if you don’t like too much of a cinnamon taste, you can leave it out of the cake batter and cut back how much is in the crumb topping.
HOW TO MAKE BISQUICK COFFEE CAKE:
Preheat the oven to 350°F and spray a 8x8x2-inch baking pan with nonstick cooking spray and line with parchment paper and set aside. In a large mixing bowl, beat together the bisquick, sugar, milk, melted butter, eggs, vanilla, and ground cinnamon until combined and smooth. Batter will be thick.
Pour the batter into the prepared baking dish and set aside.
In a medium microwave-safe mixing bowl, melt the butter, then stir in the Bisquick, brown sugar, and cinnamon and mix with a rubber spatula or fork until combined and large crumb balls form. Reminder: There is a lot of crumb. This is a cake with a thick crumble topping. The amounts are correct.
Sprinkle the crumb topping over the top of the batter. You can gently push it down as you go.
Bake for45 to 50 minutes on the middle rack of the oven (or until a toothpick comes clean from the center of the cake.)
Cool in or out of the pan. But I recommend allowing it to cool completely before cutting.
WANT MORE DELICIOUS RECIPES?
- Bisquick Blueberry Cake
- Denny’s Pancake Puppies
- Apple Coffee Cake
- Pancake Mix Chocolate Chip Cake
- Lemon Blueberry Coffee Cake
- Homemade Double Crumb Cake
- Banana Bread Crumb Cake
Bisquick Coffee Cake
Ingredients
Cake:
- 2 ½ cups Bisquick mix (do not pack measuring cup – see notes below)
- ¼ cup granulated sugar
- ⅔ cup whole milk
- ¼ cup (1/2 stick) salted butter, melted (you can use unsalted butter)
- 2 large eggs (at room temperature)
- 1 Tablespoon vanilla extract
- ¼ teaspoon ground cinnamon (optional)
Topping:
- ½ cup (1 stick) salted butter (you can use unsalted butter)
- 2 cups Bisquick mix (do not pack measuring cup – see notes)
- ⅔ cup light brown sugar, packed
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F and spray an 8x8x2-inch or a 9×9-inch baking dish (the thinner the baking dish, the less time it needs to bake so keep an eye on it) with nonstick cooking spray or line parchment paper and set aside.
- In a large mixing bowl, beat together the 2 ½ cups Bisquick mix, ¼ cup granulated sugar, 2/3 cup whole milk, 1/4 cup (1/2 stick) salted butter, melted, 2 large eggs, 1 Tablespoon vanilla extract and 1/4 teaspoon ground cinnamon until combined and smooth. Batter will be thick.
- Pour the batter into the prepared baking dish and set aside.
- In a medium microwave-safe mixing bowl, melt ½ cup (1 stick) salted butter, then stir in 2 cups Bisquick mix, ⅔ cup light brown sugar, packed and 1 ½ teaspoons ground cinnamon and mix with a rubber spatula or a fork until combined and large crumb balls form.
- Sprinkle the crumb topping over the top of the batter. There is a lot of crumb topping. The amounts are correct. This is a cake with a thick crumb topping. You can gently press some of it into the cake batter as you go.
- Bake for 45 to 50 minutes on the middle oven rack or until a toothpick comes clean from the center of the cake. Cool completely before cutting.
Notes
- Do not measure the Bisquick straight from the box. You will end up with too much. Even Bisquick says this right on their packaging (see below). Measure Bisquick how flour should be measured. Do not pack your measuring cup. My preferred method is to empty some of the Bisquick into a larger bowl and stir with a fork. Then dip your measuring cup into the Bisquick (do not pack it down), then take the flat end of the knife and scoop off excess. Or you can follow the directions on the top of the box. If you measure too much, you will end up with a dry cake and the wrong ratio for the crumb topping.
- Note: This is meant to be a very thick crumb topping. If you do not like a thick crumb topping, you will not like this recipe. Yes, that is the correct amount of Bisquick to use in the crumb topping in the measurements above.
- If using an 8×8 baking dish, it needs to be at least two inches high since this cake rises up pretty high and is thick. Otherwise, use a 9×9-inch baking dish and adjust baking time accordingly (you’ll have to play this by ear, start with 40 minutes and add on time until fully baked.)
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Oh my goodness, so moist and delicious and exactly how I remember it tasted when my Mom made it. Thank you!! Great memories from childhood
Was very good and turned out great for me. Kids really enjoyed it! Reminds me of what my Mom used to make.
My Mom used to make this in the 60’s and this is that original recipe that Bisquick used to share. I don’t know hwy they changed it but I am so happy to see this older version and it turned out just like I remember – thank you!!
I like to use buttermilk. How much should I use?
Thank you
Lin
Can I use a 9×12 square baking dish.
I used to have this as a child. Now my husband and I have it once a year on Christmas morning. I has become our own little tradition. We love it ….
Turned out great! I remember my mom making this so brought back a lot of memories
This is exactly why I want to make it. My mom made it all the time. I need to keep the tradition going.
I grew up in Maryland eating the same crumb cake that I’m sure the people are commenting on from New Jersey. My mother who is in her 70s was familiar with it from Long Island. This was a I have the ingredients in my house I’m going to be with them day for me and I didn’t have the right butter as mine has canola oil to make it more spreadable and 2% milk it’s still turned out lovely.
I used to have this for breakfast back in the 70’s as my sister would make it on Saturday mornings! Can’t wait to have it again!
Question-I see a container of salt in the picture but I do not see that in the ingredient list or when to add it. Please explain. Thank you.
Accident. If using unsalted butter you would need to add 1/4 teaspoon of salt for each stick you use 🙂
OMG!!! this is THE BEST crumb cake ever. I am also from NJ as I see someone else mentioned and we know crumb cake. I just cant say enough good things about it other then I have been gorging myself on it. This morning was time to freeze the rest. Bisquick will now be a staple in my closet. And… I will be sure to try some of your other recipes!! THANK YOU!!
Do you beat this with an electric mixer or by hand? Thanks
Either one works 🙂
I remember making this recipe years ago for a bake sale for children’s miracle network. It sold out every year I did it! Now as an adult I wanted to make it but it’s not there anymore! So glad I found your recipe! It’s just as I remember it!
This is the exact recipe from Bisquick! I pulled it from my old Bisquick recipe book (I think it was one of those things published in the 90’s and came when you bought a box of Bisquick lol) Hope you love it all over again!
took your tip on using buttermilk and it was so good. Perfect coffee cake texture that works perfectly with coffee. A little crumbly which we love!
Very good
my favorite
Thank you Pamela!
So good! Absolutely love that crumb topping. Better than the version that was on the box LOL
Thank you so much June! The crumb is my favorite part too!
This recipe is easy. Thanks!
Absolutely delicious! We like a good amount of crumb on our crumb cake (we’re from New Jersey so we know a good crumb cake LOL) and this was delicious! A great shortcut recipe that can be made quickly. Thank you!
Absolutely delicious! Thank you for this recipe!
Always a hit. Easy and fun to make
Does Bisquick still have a Gluten Free option available?
This is great every time ……….thank you!!!
So happy you love it – thank you so much!!
WE LOVE THIS CAKE!!
Love this Coffee Cake!!
Thanks Polly!
I have been looking for this recipe for a long time. I remember having it when I was a teenager and loved it. Lost my copy years ago. Thanks for posting it.
I hope it’s as good as you remember!
Another Home Run recipe Brandie! Great Lenten Breakfast !
Thank you so very much Olivia!!