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This Starbucks Coffee Cake Recipe may just be better than the real thing! It’s the perfect addition to any brunch and is so good, you will be looking for a reason to invite over guests!
Cake Mix Coffee Cake
One of my favorite things about Easter is Easter Brunch. And one of my favorite brunch recipes is a good coffee cake. This Starbucks Coffee cake is the perfect easy brunch recipe. You start with a boxed yellow cake mix, which guarantees a moist cake. And the cake comes together in a snap. Perfect for a busy holiday.
Why is it Called Coffee Cake When there is no coffee in it?
You’d be surprised how often I get asked that question! I guess it’s called coffee cake because it is often eaten along with a cup of coffee!
Why You’ll Love This Recipe
I love how tender and light the base of the cake is. It is a perfect compliment to the heavier, crunchy, sugary topping and it’s my favorite part. Usually foods with streusel toppings never have enough streusel topping for my liking but this Starbucks Coffee Cake has the perfect cake to topping ratio!
Ingredients Needed
- Yellow cake mix. I used a 15.25 oz. size and you will also need the ingredients listed on the back of the box, usually eggs, water and oil.Â
- Butter. I used salted butter and you want it cold. If using unsalted butter, add a pinch of salt to the mixture.
- Flour. I prefer unbleached all purpose flour
- Cinnamon
- Brown Sugar. Use light brown sugar.
- Vanilla Extract
How to Make Starbucks Coffee Cake
- Start with a yellow cake mix. Prepare it in a bowl following the package directions.Â
- Pour batter onto a greased baking pan and bake at 350 degrees until the center of the cake is just barely set.
- While it is baking, prepare the crumb topping by mixing together the butter, flour, cinnamon, brown sugar and vanilla with a mixer until crumbly.
- Immediately after cake is removed from oven, break the crumb topping into marble size pieces with fingers, sprinkling over the top of the cake.Â
- Return the cake to the oven for another 10-15 minutes.Â
- Remove from the oven and serve.
Frequently Asked Questions
I have only made it with a cake mix. If you have a recipe for a homemade cake mix go ahead and use that, just use an equal amount to the cake mix.
Your butter probably wasn’t cold and you may have overworked the mixture, causing the butter to melt and make it doughy.
I have only ever used a yellow one, using a different flavor will change the flavor of the coffee cake.
It freezes well. I recommend freezing it by the slice. Wrap each slice tightly in plastic wrap and then some foil. Allow to thaw in the refrigerator before eating.
Gently add the topping, a little at a time, don’t had big pieces all at once. You can also bake it for a few more minutes to allow it to set up more.
If you need less coffee cake be sure and check out my small batch version of this recipe.
For more delicious coffee cake recipes try these:
Be sure and follow me over on You Tube for weekly cooking demos.
Starbucks Coffee Cake
Ingredients
- 1 15.25 oz. yellow cake mix (plus ingredients on back of box)
- 1 cup salted butter cold, two sticks
- 2 1/4 cups flour
- 1 1/2 Tbsp. cinnamon
- 1 3/4 cups brown sugar
- 1 1/2 Tbsp. vanilla
- Powdered sugar for dusting
Instructions
- Preheat oven to 350
- Prepare cake mix in large bowl according to directions on box.
- Spray 9 x 13 pan with non-stick spray.
- Pour batter into pan.
- Bake at 350 for 15-20 minutes or until center is just barely set.
- While cake is baking, prepare crumb topping.
- In large bowl of electric mixer combine butter, flour, cinnamon, brown sugar and vanilla until all crumbly.
- Immediately after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top.
- Put back in oven and bake an additional 10-15 minutes (topping will begin to look a less less wet/raw) let cool fully then dust with powdered sugar using a sieve if desired.
- Cut into squares and serve.
Tips & Notes:
Nutrition Facts:
Randall says
I split my cake batter and crumb and put a thin layer of crumble between layers of batter before the first bake to give that layered effect. It worked.
I found taste very similar but not as sweet as the original which made it even better.
Shila says
I’m not sure if anyone will notice this comment, but how much is the weight of the yellow cake mix? They comes in many weights and sizes in my country.
Leigh Anne Wilkes says
I used a 15.25 oz. cake mix.
Katie says
My crumb topping turned into dough. Do you know what I have may done wrong? Thank you!!
Leigh Anne Wilkes says
Was your butter cold? It may have been too warm or you over processed it.
Vencine says
How do you keep the topping from sinking into the cake since it is not cooked all the way?
Leigh Anne Wilkes says
If yours is sinking, extend the initial cook time one more minute and then gently spoon the topping onto it.
Christy says
Made this recipe last night to test it for a beach vacay with the family. Based upon the empty pan this morning, it was a hit!!! Keep the yummy recipes coming.