This Copycat Starbucks Coffee Cake may just be better than the real thing! It’s the perfect addition to Easter Brunch or any breakfast/brunch!
I originally shared this Starbucks Coffee Cake recipe back in the first year of my blog. I was craving it the other day and it was time for a photo redo. It was originally shared on March 18, 2008.
One of my favorite things about Easter is Easter Brunch/Breakfast. Because of our church schedule this year (we go from 11 a.m. – 2 p.m.) we will be having breakfast before church and Easter Dinner after church.
Whether we are having Easter breakfast or Easter brunch – a good coffeecake is a must-have on the menu. I am a total sucker for a good coffee cake.
Thanks to the cake mix, this Starbucks Coffee Cake recipe comes together quickly and easily.
This is a simple and easy coffeecake that uses a yellow cake mix. I don’t know how it compares to the real Starbucks Coffee Cake because I have never had it. If you give this recipe a try and you’ve had the real thing – let me know how it compares. And thanks to the cake mix, this recipe comes together quickly and easily. I love how tender and light the base of the cake is.
The tender cake is a perfect compliment to the heavier, crunchy, sugary topping! 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!
Starbucks Coffee Cake will be part of our menu for Easter breakfast. What’s on your menu for Easter? It’s never too early to start planning!
Some of my other favorite brunch/breakfast recipes can be found here:
My favorite kitchen items I used to make COPYCAT STARBUCKS COFFEE CAKE:
9 x 13 GLASS PAN – I actually own three of these and they seem to be in constant use.
KITCHEN AID – This is the workhorse of my kitchen and I use it daily! Couldn’t live with out it.
PYREX BOWLS – I love my Pyrex bowls and actually own a couple of sets. Perfect for mixing or serving.
Copycat Starbucks Coffee Cake Recipe
- 1 box yellow cake mix (plus ingredients on back of box)
- 2 sticks cold salted butter
- 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
- 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.
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This sounds delicious!!!
I will be trying this recipe out this morning. Thank you for the recipe! 🙂
This looks SOOO good. I hope I can give it a try sometime soon. I wish I had it right NOW!
I’m anxious to try it! It looks like the coffee cake I use to buy that I LOVED from Entenman’s Bakery when I lived in New Jersey. But they stopped making it, I can’t wait to make this! Thanks so much for sharing!
What brand cake mix do you use? Looking forward to making soon!
I use Duncan Hines.
Did you mean brown sugar, rather than regular sugar for the topping?
It should be brown sugar – thanks for the heads up.