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!

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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!

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!
4.86 from 21 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

Comments & Recipe Tips Share a tip or comment!

  1. Keith Sharpe says

    This coffee cake was excellent! I don’t understand all the negative comments. It’s a simple recipe that delivers. I’m also confident in the kitchen. I cooked it exactly as the recipe said in a 9 inch metal round pan. I added a little bit of chopped walnuts and quick oats to the streusel topping because I like texture. I also added a little bit more milk based on the recipe’s author. I cooked it for 25 minutes. We live in Denver, so I was at a couple extra minutes anyways. It came out perfectly moist and delicious. It is now my go to coffee cake recipe. Thank you!5 stars

  2. Julia M. says

    Wow, this was great! I had to add about 8 more minutes of cook time. I also added an additional 1/3 cup milk as some said it was dry. I also used raw sugar instead of white sugar, not sure if that makes a difference. It was a gooey pancake casserole. So delish!

  3. Nancy says

    Wish I’d read the reviews before wasting my time and ingredients . Surely there’s a better recipe out there.

    Perhaps this should have been cooked in a 9×13 pan instead of the 9”Pan the recipe directed to use.2 stars

  4. ANNA says

    I was looking for the classic Bisquick coffee cake recipe. Stumbled across this one so I decided to try it.
    We loved it! So I am surprised at so many negative comments. And I have made quite a few in the past that never seemed to turn out like my moms did growing up. So I will write exactly what I did:

    I always use a 9×13 pan. I used the PAM spray to “grease ” my pan.
    I had to double the cake ingredients due to using the bigger pan…and I actually used just a little more milk( whole milk)
    I was concerned it would make the batter too thin because normally it is much thicker. But it did not.
    I followed the struesal recipe pretty close, maybe adding a little more brown sugar and cinnamon! I made sure to use Salted butter as called for. I cut it up in little chunks and actually mixed the topping by hand to then sprinkle over top the batter.
    Then I just used a knife to get the struesal down into the batter.
    I baked this at 375 for 35 minutes.
    ( after 25 minutes I did put foil on top for that last 10)
    cooked perfectly!
    I love the addition of vanilla extract!5 stars

  5. Anita says

    When I made it 15 minutes was not enough to bake. My oven is right on for temperature but I’ve already cooked it 25 minutes and no where near done.

  6. Lori says

    I really have no idea what these other people are talking about?? Trash?? What?? I followed the directions exactly and it came out moist and delicious. Yes, it LOOKS weird… but so what? It tastes AMAZING!! Thank you!5 stars

  7. Elena says

    How many Servings and is 2%milk in the coffee cake?

  8. Arnold t. says

    I followed the recipe it was so dry, very disappointed,

  9. Lee says

    We made it in a 9 inch springform pan lined bottom and sides with parchment paper. It is awesome! it took longer to get done, was totally worth it. near the edge the streusel became toffee like and somr spilled out of the center like cinnamon flavored lava (we cut it immediately, but cooked long enough the cake was done and fluffy.5 stars

    • Teresa B says

      I woke up and wanted some coffee cake out of the blue. I stumbled into this recipe which needed just the basic of ingredients. It was so easy to make.

      As the timer began approaching “done” time, I checked it and boy did this cake look weird. I scratched my head wondering what I just made. The brown sugar streusel wasn’t crumbly, it looked like puddles of melted caramel.

      I came back to read over the recipe and see if I missed something. Then, I made the mistake of reading comments. I thought, “Great, I just wasted my last stick of butter.” Still, I poked at the cake in progress, which had a dropped biscuit look to it in some areas. I grabbed some with a fork to taste it and thought it had great flavor.

      Maybe I can get something from this cake after all. I ended up cooking it a total of 40 mins at 375°. I waited for it to cool enough so that the streusal didn’t burn the roof of my mouth and was BLOWN away!!

      This cake was was perfect. Every bite was delicious and moist. I used a round cake pan and covered it with foil but I had no expectations of it staying moist. We warned how dry the cake is and that it would not keep well.

      I don’t know what to say because this cake was SOOOO moist. I can’t even begin to describe how moist this cake stayed. It lasted 3 days on the counter, covered in foil and it was a battle between me and hubby for those last bites.

      Idk what or why do many had issues with the cake. The one I cooked was extraordinarily delicious and moist. I mostly stuck with the recipe, but I did switch out 1/2 cup of milk for 1/2 cup of heavy cream (using a total of one cup, half milk/half cream). I also dropped a lob of sour cream in it for no other reason than I needed room in the fridge and it was the last remaining bit in the container. I figured the sour cream couldn’t hurt after reading the warning of the dry tendency.

      Ive made this cake again and it is just as delicious and moist as it was the first time, so it wasn’t just a fluke.

      I’m grateful I stumbled into this recipe. I’m also grateful I didn’t just toss it after reading the comments that left me with no hope. I just simply had to let it cook longer.

      Again, not even a hint of dryness…not even three days later, sitting in the cake pan it baked in, covered in foil.

      Absolutely loved it!5 stars

  10. Elena says

    How many Servings and is 2%milk in the coffee cake?

  11. Lynette says

    I should have read the comments before wasting my time and ingredients. So disappointed and ours too ended up in the trash.

  12. 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

  13. 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

4.86 from 21 votes (13 ratings without comment)

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