This Bisquick Coffee Cake is moist, tender, and incredibly easy to make. Topped with crunchy cinnamon crumble. You’ll wonder if it’s straight from the bakery!
Its heavenly aroma is the perfect scent to wake up to on a cold Saturday morning. And, thanks to Bisquick, you need not be an expert in the kitchen. With a few basic pantry ingredients, you can whip up this timeless coffee cake in no time.
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Pair it with a cup of coffee and you’ve got the perfect breakfast!
Tips & Tricks For Making the Best Coffee Cake
- For those who have never had this cake before, you might be surprised to learn that it does not contain coffee. At all. It is called such because it’s almost always paired with coffee. But, you know what other beverage tastes great with coffee cake? A nice hot cup of cocoa! Perfect.
- Butter is very important in this recipe. It makes the topping extra crumbly and rich. Be sure to use high-quality butter, such as Kerrygold, to yield better-tasting cake with bolder flavors.
- Coffee cake is wonderful on its own, but it tastes even better when paired with fruit. Serve it with your favorite fresh food and a dollop of whipped cream with cinnamon. This simple addition makes all the difference in the world.
- Speaking of fruit, you know what else tastes great with coffee cake? Fresh blueberries! Add one cup of blueberries into the batter, and Voila, you’ve got yourself a beautiful blueberry coffee cake.
- Add some chopped pecans to the coffee crumble topping to give it even more crunch.
- Speaking of cake additions, you can also mix toasted almonds, chocolate chips, or toasted coconut in the batter. Add whatever you want!
- While you can serve coffee cake straight from the fridge, it tastes best warm. Microwave it for 10 to 15 seconds to give it that fresh-from-the-oven feel.
- The key to successful baking is accurate measurements. When measuring Bisquick (or any dry ingredient, for that matter), spoon it into the measuring cup rather than dipping and packing. The latter will cause you to use too much Bisquick, which will then yield a dry cake.
- Bisquick coffee cake will stay fresh in the freezer for up to 3 months. Cover it tight in a freezer-safe container and label it with the bake date and expiration date.
- One of the things that make this cake incredibly irresistible is its topping. Double the topping for double the goodness!
- Use an offset spatula to spread the batter in the pan. Using a rubber spatula will be way too messy.
- This cake is already sweet, but if you want to make it even sweeter, top it with frosting. A combination of whipped cream and Nutella is perfect for this!
- Give the cake more flavor by adding 2 tablespoons of vanilla to the batter.
- Sprinkle a pinch of salt over the batter before baking to help balance out the sweetness of the cake.
- Coffee cake is dense – so you want to make sure it’s not dry. Do not overbake the batter by checking it 5 minutes before the end of cooking time.
- Let the cake cool to room temperature before slicing. Use a serrated knife to cut the cake to make smooth neat slices.
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4 thoughts on “Bisquick Coffee Cake Recipe”
Such a creative way to use Bisquick. Looks delicious!
Bisquik stopped printing this on the box years ago. Thanks for posting it online. It was a favorite thing of mine to make when I was ultra poor and couldn’t spend money for ‘premade’ at the grocery store. Still just as good.
My ONLY coffee cake recipe!
I have been looking for this recipe. It’s not on the box anymore. I just love it and so quick to fix; thank you.