If you’ve ever craved a slice of Starbucks Coffee Cake, you’re in for a treat! This copycat recipe brings that warm, cinnamon flavor right into your kitchen. It’s like getting that cozy coffee shop feeling without having to leave home.
This recipe fixes dry crumb, uneven texture, and dense centers by proper mixing, accurate fat proportion, and even bake temps.
Sometimes, it’s hard to find a tasty treat that fits my dietary needs, and I know I’m not alone in this. That’s why I love this recipe, as it solves the problem of needing a delicious cake that’s diabetic-friendly. Plus, it’s gluten-free, perfect for my family who can’t eat gluten.
This recipe works because it uses common pantry ingredients and gives clear instructions, making it easy to tackle even for beginner bakers. The whole thing takes about an hour and fifty-five minutes, but most of that is hands-off baking time. Just chill while the delightful aroma fills your home.
If you want another tasty option, try my Grapefruit Cupcakes for a sweet treat that’s easy to whip up!
Table of contents
Why You Will Love This Recipe
- Texture The crumbly streusel topping is just like the one at Starbucks, adding a delightful crunch that pairs perfectly with the soft, moist cake underneath.
- Flavor With its buttery base and a generous punch of cinnamon, this cake captures that warm, comforting flavor profile you love from your favorite coffee shop.
- Convenience You can whip up this cake with pantry staples in no time, making it an easy choice for when you’re craving something sweet but homemade.
- Storage This cake stays delicious for days, just pop it in an airtight container, and it’ll be waiting for you to enjoy whenever the craving strikes.
Cinnamon Coffee Cake Copycat Recipe
- Prep Time: 30 minutes
- Cool Time: n/a
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious copycat recipe for Starbucks Cinnamon Coffee Cake that offers a perfect blend of flavors and textures.
Ingredients
- 1 3/4 cup all-purpose flour (241g)
- 1 1/4 cup granulated sugar (250g)
- 1 1/41/2 teaspoon baking powder
- 1/41/2 teaspoon baking soda
- 1/21/2 teaspoon salt
- 1/4 cup butter, softened (56g)
- 1 cup sour cream (244g)
- 2 large eggs
- 2 tablespoon whole milk (32g)
- 1/3 cup oil (78mL)
- 11/2 teaspoon vanilla extract
- 6 tablespoon brown sugar (75g)
- 3/4 cup all-purpose flour (103g)
- 6 tablespoon cold butter, cubed (84g)
- 1/41/2 teaspoon salt
- 1 1/21/2 teaspoon ground cinnamon
Instructions
- Make the Topping First: Start by mixing the ingredients for the streusel until crumbly and combined. You will know it is ready when it holds together but still feels loose to the touch. This will add a lovely texture on top. Be careful not to overmix; you want those buttery clumps!
- Mix the Batter: In a separate bowl, stir together the batter ingredients until just combined. You want it to be somewhat thick and creamy, giving you that signature coffee cake texture. It is easy to overmix here, so go for a few gentle folds instead of vigorous stirring.
- Layer the Components: Spread half of the batter evenly into your greased pan, then sprinkle a portion of the streusel over it. This creates those delicious swirls once the cake is baked. Just make sure the streusel does not clump too much together as you spread it.
- Add Remaining Batter: Dollop the rest of the batter on top of the streusel, spreading it gently to make sure it covers everything. It will look a bit lumpy, and that is totally fine. Just avoid pressing too hard, as you do not want to disturb the layer underneath.
- Top with Streusel: Sprinkle the remaining streusel on top of the second batter layer. You are aiming for an even coating to ensure every bite gets some of that buttery goodness. Watch out for any overly large clumps, as they may not bake up nicely.
- Bake Until Golden: Pop the cake in the oven and let it bake until it turns a lovely golden brown and your kitchen starts to smell amazing. It should take some time, but you do not want to open the oven too soon, as that can cause it to sink.
- Cool & Enjoy: Once it is baked, let your cake cool in the pan for a bit. You will want to let it sit until slightly warm before cutting. This helps with slicing and gives those flavors a moment to settle. Do not skip this step or the slices might crumble apart!
Notes
- Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Use cold butter for crumbly streusel. Make sure it is really cold before cutting it into the mixture.
- When measuring ingredients, ensure everything is at room temperature to prevent a dense cake; warm eggs and sour cream work best.
- If the cake top starts browning too fast, tent it with aluminum foil; this helps it bake evenly without burning.
- For easier spreading, dollop the thick batter in different sections of the pan instead of attempting to spread it all at once.
- If you are unsure about baking time based on your pan size, check the cake around the 50-minute mark for doneness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: It’s the base for this cake, giving it that nice texture. For best results, make sure it’s sifted to avoid lumps.
- Granulated sugar: This helps sweeten the cake and creates that tender crumb. Go for regular white sugar; it really works best here.
- Baking powder: This helps the cake rise and get fluffy. Check the expiration date to make sure it’s fresh enough to work its magic!
- Baking soda: It adds extra lift and helps with browning. Just a pinch goes a long way, but double-check that it’s fresh too!
- Butter: Softened butter adds moisture and flavor. I prefer using unsalted butter to have better control over the sweetness.
- Sour cream: This gives the cake a tender crumb and a slight tang. If you’re out, yogurt works surprisingly well as a substitute!
- Eggs: They bind everything together and add richness. I recommend using eggs at room temperature for better mixing.
- Whole milk: Just a splash helps with moisture. If you’re out, any kind of milk will do, or you can use a plant-based option!
- Oil: It keeps the cake moist. I usually use vegetable oil, but melted coconut oil works if that’s what you have on hand.
- Vanilla extract: Adds a lovely warmth and enhances the overall flavor. Go for pure vanilla; it really makes a difference.
- Brown sugar: It adds that rich sweetness and a slight caramel flavor. Light brown sugar is perfect, but dark brown works too if you like it richer.
- Ground cinnamon: This is what brings the warm, cozy flavor to the cake. If you like a kick, feel free to add a little more than the recipe calls for!
- Cold butter: For the topping, cold butter is key to that crumbly texture. Make sure it’s really cold before cutting it into the mixture!
Recipe Tips
- If the streusel doesn’t hold together, check that you’re using sufficient cold butter; it really makes a difference in texture.
- When measuring ingredients, ensure everything is at room temperature to prevent a dense cake; warm eggs and sour cream work best.
- If the cake top starts browning too fast, tent it with aluminum foil; this helps it bake evenly without burning.
- For easier spreading, dollop the thick batter in different sections of the pan instead of attempting to spread it all at once.
- If you’re unsure about baking time based on your pan size, check the cake around the 50-minute mark for doneness.
Serving Suggestions
Serve this coffee cake warm with a dollop of whipped cream. Pair it with hot coffee or tea for afternoon tea or brunch.
This cake works well for holiday gatherings or coffee breaks. You can also use it as a base for cake trifle or dessert parfaits.
Drizzle a simple glaze over the cake for added sweetness. This touch enhances the overall presentation and flavor profile.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for a heartier texture in your cinnamon coffee cake.
- Add ½ teaspoon of nutmeg for a warm, aromatic flavor accompanying the cinnamon in every bite.
- Either use chopped walnuts for a nutty crunch or mix in fresh blueberries for a fruity twist in the batter.
- If you’re baking for a larger group, double the recipe to make two 9-inch rounds or four 6-inch rounds.
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How to Store?
To keep your cinnamon coffee cake fresh, follow these storage tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days and enjoy its flavor.
Refrigeration: If you prefer, refrigerate the cake in an airtight container for up to 1 week to maintain freshness.
Freezing: Wrap the cake tightly in plastic wrap, then place it in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
If you enjoyed this Starbucks Coffee Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
