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Cream Cheese Coffee Cake

This recipe for cream cheese coffee cake is so amazing, you’ll want to make it every weekend!

With this delicious treat, you’ll get a moist, tender, and buttery cake with a layer of sweet and tangy cream cheese and a crumbly buttery topping.

In a word, it’s heaven!

Slice of Cream Cheese Coffee Cake with Nuts
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These three elements are already amazing on their own, so just imagine what magic they’ll create together. Actually, don’t imagine it – try it!

This recipe is all you’ll need. It’s the perfect way to start the day on a sweet, satisfying note!

Cream Cheese Coffee Cake

Full disclosure: unlike most recipes I feature, this one requires a bit of work. But believe me, it’s worth the effort. 

What makes cream cheese coffee cake stand out from the rest?

Well, it’s denser than most cakes, but it’s very moist and crumbly.

With its layer of cream cheese and crumble topping, it creates such a heavenly flavor and texture combination. That’s what makes it perfect with coffee!

Yes, it will take several steps to make it, but I still highly recommend it. It’s the best coffee cake there is! 


  • Flour  – The recipe requires all-purpose, but for a more tender cake, use cake flour.
  • Sugar – I used granulated sugar, but feel free to use half white and half brown.
  • Baking Powder and Baking Soda – The leavening agents in charge of lifting the cake.
  • Egg – For binding the ingredients together.
  • Butter – For a rich and flavorful cake.
  • Sour Cream – The key to making your cake super moist! You can use Greek yogurt or buttermilk if you don’t have it on hand. 
  • Cream Cheese Filling – A simple blend of cream cheese, sugar, and an egg so it sets.
  • Crumble Topping – Blend flour, butter, brown sugar, and pecans until crumbly. Yum!

Tips for the Best Coffee Cake

  • Cream cheese swap. Switch a cup of cream cheese with ricotta cheese for a flavor and texture variation.
  • Add vanilla. Just a teaspoon in the cream cheese mixture will enhance its flavor.
  • Use room temperature ingredients. This is especially key for the cream cheese mixture. This will make beating them easier and yield a lump-free filling.
  • Spoon and level the flour. This ensures you don’t pack too much into the measuring cup. Use a spoon to transfer the flour to the measuring cup, and level it with a knife.
  • Add apple pie filling. It adds bright fruitiness and an extra hit of spice. Spoon about 1/4 cup over the cake batter with the cream cheese filling.

How to Layer and Spread the Cake Batter

The cake batter will be very sticky, much like cookie dough. That said, it will be tricky to spread it over the pan and the cream cheese layer.

Here are some ways to make it easier:

  • Use your hands! Grease them with cooking spray to prevent the batter from sticking.
  • Use wax paper. Press the dough between sheets of wax or parchment paper. Use the paper to flip the dough into the pan.
  • Use an ice cream or cookie scoop to dollop the dough over the pan. Spread with a spatula.
Cream Cheese Coffee Cake with Pecan Nuts

Does This Loaf Actually Have Coffee?

I once thought that coffee cakes are coffee-flavored, hence the name. Boy, was I wrong!

Coffee cakes are apparently called such because they pair well with coffee. 

So, no, this cake does not contain coffee. I hope this makes non-caffeine drinkers happy! 🙂 It is best eaten with a hot cup of joe, though.

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How to Store the Cake

Another thing I love about this coffee cake is that it stays tender and moist for days!

Can you freeze cream cheese coffee cake? Yes!

To Store: Keep cold leftovers in an air-tight container at room temperature for up to 3 days. You can refrigerate it for up to 6 days, but then let it warm to room temp before enjoying.

To Freeze: Wrap the whole loaf or individual slices with plastic wrap. Place it in a freezer-safe bag and freeze for up to 3 months.

Thaw the cake on the counter for a few hours, or pop it in the microwave for 10 to seconds. 

Cream Cheese Coffee Cake



Prep time


Cooking time





This cream cheese coffee cake recipe will be your new go-to weekend breakfast! Learn how to make it, plus, get tips for the best coffee cake.


  • Cake
  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 cup granulated sugar

  • 1/2 cup butter

  • 1 egg

  • 1 cup sour cream

  • 1 teaspoon vanilla extract

  • Cream Cheese Filling
  • 2 (8-ounce) packages cream cheese, softened

  • 1/2 cup granulated sugar

  • 1 egg

  • Crumble Topping
  • 1/2 cup brown sugar

  • 1/3 cup all-purpose flour

  • 1/3 cup cold butter, cubed

  • 1/2 cup chopped pecans


  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with oil or butter and line with parchment paper.
  • Make the cake. In a bowl, sift the flour, baking soda, and baking powder. Set aside.
  • In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in the egg, followed by the sour cream and vanilla on low speed.
  • Add the dry ingredients and stir gently by hand until the mixture forms into a sticky dough. Set aside.
  • Make the cream cheese filling. Beat the cream cheese and sugar until smooth. Scrape the bowl then blend in the egg until smooth. Set aside.
  • Make the topping. Combine the brown sugar, flour, and butter in a bowl. Rub the butter into the dry ingredients until crumbly, then stir in the pecans.
  • Press half of the cake batter into the prepared pan. Dollop the cream cheese filling over the top, then add the rest of the dough in chunks. Finally, sprinkle the crumble topping on top.
  • Bake for 45 minutes or until a toothpick inserted into the center of the cake. comes out clean.
  • Let the cake cool completely before slicing. Enjoy!

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

4 thoughts on “Cream Cheese Coffee Cake”

  1. I added about 3/4 c. buttermilk to the 3 c. flour base since the dough was very dry and I wasn’t sure after well into the recipe prep if the fluid had been left out. I also used 1/4 c. less butter since the recipe called for 1 c. sour cream and used only 8 oz. of cream cheese instead of 16 oz. This might have been a thick cookie crust effect with a thick layer of cream cheese as it stands.

    The result as changed was excellent. It is great cold/hot and very rich.

  2. The picture accompanying this recipe appears to have apples or apple pie filling in it also. If there’s instructions for adding apples to this I would love that. Do you have a recipe for that?

    • Hi Lois!
      Yes, you can add apple pie filling 🙂
      It adds bright fruitiness and an extra hit of spice.
      Spoon about 1/4 cup over the cake batter with the cream cheese filling.


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