There’s nothing quite like a warm slice of Classic Coffee Cake fresh out of the oven. I love the fluffy, soft texture of the cake itself, combined with a ribbon of cinnamon in the middle and that irresistible buttery brown sugar crumble on top. This is the kind of comforting dessert that feels timeless—perfect for lazy mornings, cozy afternoons, or sharing with friends over a fresh cup of coffee.

Why You’ll Love This Recipe

I love this coffee cake because it’s simple yet rich in flavor. The cinnamon-sugar swirl baked into the center adds warmth, while the crumb topping gives it the kind of texture that makes every bite extra special. It’s easy to make with pantry staples and doesn’t require any fancy tools or techniques. Whether I serve it warm or at room temperature, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 large eggs
1½ cups sugar
1¼ cups milk
1 cup vegetable oil
1 tbsp vanilla extract
3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt

For the Topping:

1¼ cups brown sugar
1 tbsp cinnamon
½ cup cold butter, cut into small cubes
1 cup all-purpose flour

Directions

I preheat the oven to 350°F and lightly grease a 9×13-inch baking pan with cooking spray.
In a large bowl, I whisk together the eggs, sugar, milk, oil, and vanilla until well combined.
I add the flour, baking powder, and salt to the wet mixture and whisk until the batter is smooth.
For the topping, I combine the brown sugar, cinnamon, butter, and flour in a medium bowl. Using my hands or a pastry cutter, I pinch the butter into the dry ingredients until the mixture resembles coarse crumbs.
I pour half the batter into the prepared pan, spreading it evenly. Then I sprinkle about ⅓ of the topping over the batter.
I pour the remaining batter over the top and finish with the rest of the brown sugar topping.
I bake the cake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, I let the cake cool slightly before slicing. It can be served warm or after it’s fully cooled—either way, it’s delicious.

Servings and timing

This recipe makes 12 servings.

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Add nuts: I sometimes mix chopped pecans or walnuts into the topping for extra crunch.
Fruit twist: I’ve added thinly sliced apples or a handful of blueberries between the batter layers for a fruity variation.
Glaze: A simple vanilla or cream cheese glaze drizzled on top adds a bakery-style touch.
Spiced cake: I mix a bit of nutmeg or allspice into the batter for extra warmth.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days.
To reheat, I warm slices in the microwave for 10–15 seconds for that fresh-from-the-oven texture.

FAQs

Can I make this coffee cake ahead of time?

Yes, I often bake it the night before. It stays moist and flavorful, and I just warm it slightly before serving if I want it fresh.

Do I need to refrigerate leftovers?

It’s fine at room temperature for a couple of days, but I refrigerate it if I’m keeping it longer than 3 days.

Can I freeze this cake?

Yes, I wrap slices tightly in plastic wrap and store them in a freezer-safe bag. To enjoy, I thaw and warm individual slices as needed.

Can I use butter instead of oil?

Yes, melted butter works if I want a slightly richer flavor, but the cake may turn out a bit denser.

Why is it called “coffee cake” if there’s no coffee in it?

It’s named coffee cake because it’s typically served alongside coffee—not because it contains any. But it certainly pairs perfectly with a fresh brew.

Conclusion

This Classic Coffee Cake is everything I love in a dessert: soft, cinnamon-swirled, and topped with buttery crumbles. Whether I serve it warm or at room temperature, it always brings a little comfort and a lot of compliments. It’s a timeless recipe that I keep coming back to, no matter the season.