Bisquick™ Coffee Cake

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This Bisquick coffee cake is one of the first things I ever baked as a young girl! Fast, simple, and super easy to make in the morning, this coffee cake goes beautifully with coffee or just eaten on its own for breakfast.

For another tasty Bisquick dessert recipe, why not try this recipe for Bisquick™ Strawberry Shortcake!

Bisquick™ Coffee Cake

Coffee cake is one of the great mysteries of the culinary world. It doesn’t have any coffee in it, nor is the cake really the best part – you just want to eat the streusel and nothing else (or is is just me?)

However, this recipe uses Bisquick to make the actual cake part of coffee cake super easy to make, requiring basically no measuring or effort to get right.

It means that you’ll be eating the tasty cinnamon streusel topping that much faster as well.

Bisquick™ Coffee Cake Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.

• Bisquick baking mix

• Milk

• White sugar

• Egg

• Vanilla extract

Cinnamon Streusel Topping

• Bisquick baking mix

• Brown sugar

• Ground cinnamon

• Salted butter

How To Make Bisquick™ Coffee Cake

• In a small bowl, mix together all of the streusel ingredients until well combined

• In a medium bowl, mix all of the coffee cake ingredients together until totally combined

• Turn out the batter into a prepared pan

• Sprinkle the streusel over the top in an even layer

• Bake at 375 Fahrenheit for 15 minutes, or until a cake tester inserted inside comes out clean, and the top is really crispy looking

How To Make Your Coffee Cake Last

If you managed to possess some restraint and avoided eating all of your coffee cake as soon as it was cool, then you might want to figure out how to make it last.

Unfortunately, just like pretty much any cake ever made, this coffee cake tends to dry out really fast.

This is best prepared fresh and made for breakfast. The streusel can dry out a bit if not eaten within a few hours, which can really ruin the texture.

However, you could always freeze the cooked coffee cakes in an airtight, freezer-safe container and bake them again fresh when you want them.

As long as you cook them at a pretty low oven, something like 300 Fahrenheit, they should reheat slowly without drying out too much.

How To Really Make This Coffee Cake Your Own

This recipe is a little bit different from the classic Bisquick version, as it includes vanilla extract for flavor, a bit more milk for moisture, and literally doubles the streusel topping because streusel is really the only reason anyone even eats coffee cake in the first place.

However, you can definitely still work on customizing it yourself as well. Play around with the seasonings and spices, or alter the liquid quantities a bit to create a different texture, depending on how you like your coffee cake.

You could even sub some of the milk for some cooled, fresh coffee instead, giving the name “coffee cake” a whole new meaning!

Looking for more delicious Cake recipes? Try these out:

Chocolate Root Beer Soda Cake

Cinnamon Spice Upside Down Apple Cake

Lemon Cherry Crunch Cake

Enjoy, and remember DO NOT OVERBAKE THIS! It will dry out like the Sahara desert!



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How to make classic Bisquick™ Coffee Cake. This recipe is best eaten right after it is baked, and is the first cake that many of us learned to bake when we were kids!

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Bisquick™ Coffee Cake

How to make classic Bisquick™ Coffee Cake. This recipe is best eaten right after it is baked, and is the first cake that many of us learned to bake when we were kids!
5 from 13 votes
Prep Time
10 minutes
Cook Time
15 minutes
Karlynn Johnston


  • 2 cups Bisquick™ baking mix
  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Cinnamon Streusel Topping

  • 2/3 cup Bisquick™ baking mix
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup salted butter


  • Preheat your oven to 375°F. Grease 9-inch round pan and set aside.
  • In a small bowl, mix together the streusel ingredients until crumbly and well combined and set aside.
  • In a medium bowl, mix the coffee cake ingredients together until completely combined.
  • Turn out the cake batter into the prepared pan,
  • Sprinkle the streusel on top in an even layer.
  • Bake in the preheated over for15-19 minutes or until a cake tester inserted comes out clean, and the top is browned and crispy. Do not over bake or this will dry out!
  • Remove and cool.

Recipe Notes

  • This is not a cake that keeps and tends to dry out fast. It is best made fresh for breakfast or a snack and eaten right away!
  • The original recipe doesn’t have vanilla, and I added a bit more milk as the cake tends to be dry.
  • I doubled the topping from the original recipe as it’s the best part!

Nutrition Information

Calories: 383kcal, Carbohydrates: 48g, Protein: 5g, Fat: 19g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 638mg, Potassium: 143mg, Fiber: 1g, Sugar: 27g, Vitamin A: 436IU, Vitamin C: 1mg, Calcium: 130mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Reader Interactions

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  1. CK says

    I don’t normally comment on recipes, but this one changes the original so much that it was awful. The batter was too thin and the streusel was too much. The cake didn’t bake in the center until the outer edges were nearly burnt. I just wanted an updated, tasty bisquick coffee cake. Sadly, this recipe is NOT it.

      • Jen says

        While I was making this recipe I thought there was too much liquid. That’s when I went back and read the reviews- it was too late to adjust the milk amount at that point so I decided to follow through with the recipe as is…and I am sooo glad I did!! Does the batter seem too thin? Yes. Does the cake cook perfectly when leaving in the oven for about 22 minutes? Yes! Stick with this recipe…and watch closely starting at 20 minutes while baking – you won’t be disappointed. If you don’t love a lot of crumble don’t put it all on…but if you do…because the batter is so thin some drops through the batter which allows for some spots in the middle of the cake – delicious. Thank you for sharing this recipe!5 stars

  2. Jenn says

    This is so good and such a dream to make. A huge hit for brunch on our porch with guests. Everyone loved it, no leftovers.5 stars

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