This post may include affiliate links. Thank you for your support.
Experience the ultimate in coffee cake perfection with this Cake Mix Coffee Cake with Sour Cream recipe! This irresistible treat combines a rich, tender texture with a tangy hint of sour cream and buttery layers of cinnamon streusel to deliver exceptional flavor in every bite. And best of all, it all begins with a simple box of cake mix. Whether you’re hosting a brunch or enjoying a quiet moment, this easy recipe will become your go-to.
Table of Contents
About this coffee cake made with cake mix
If you’re looking for a sour cream coffee cake recipe that’s incredibly delicious, but also remarkably easy to prepare, you’ve come to the right place! This dessert recipe uses a box of cake mix as the base to simplify the process – allowing you to enjoy a delightfully delicious homemade treat with a lot less fuss.
Beautifully moist and tender, this coffee cake is made with sour cream which not only enhances the cake’s richness, but also contributes to a wonderfully soft and airy texture. Beyond that, there’s the generous, lavish crumb topping layered both in the middle and on top of the coffee cake. This ensures that each bite reveals delightfully flavorful layers of moist coffee cake and decadent, buttery streusel with a perfect blend of sweet brown sugar and warming cinnamon.
Whether you’re hosting a brunch, preparing a quick breakfast, or just craving a sweet treat, this versatile and simple box cake mix coffee cake with sour cream is the perfect recipe. Easy to prepare and flavor-packed with sweet, rich, crumbly goodness, I promise you’re just going to love it!
Why you’ll love this recipe
- Easy and Straightforward Preparation. This recipe uses a cake mix as a base to simplify the baking process. This makes the coffee cake easier to prepare with less pantry ingredients and without a stand mixer or electric mixer – allowing you to create a delicious coffee cake thats doesn’t compromise on delicious flavor or texture.
- Moist and Tender Texture. The addition of sour cream ensures a moist and tender crumb, setting this coffee cake apart from others. The result is a rich, melt-in-your-mouth texture that’s otherwise hard to achieve.
- Generous Crumb Topping. This sour cream coffee cake features a lavish crumb topping with a blend of buttery, sugary, and cinnamon-y goodness, offering an indulgent treat that’s perfect for those who love cinnamon sugar.
- Versatile Delight. Ideal for any occasion, from casual breakfasts to special brunch gatherings, this cake mix coffee cake is versatile. Plus it’s incredibly easy to customize with your favorite add-ins, such as berries, chocolate chips, or nuts.
- Impressive Yet Simple. Despite its delectable taste, this coffee cake is simple and straightforward to make. It combines homemade, gourmet flavor with dessert box simplicity, making it an easy and enjoyable recipe for both beginning bakers and seasoned bakers alike.
Ingredients for cake mix coffee cake
- Cake Mix. I recommend using a box of yellow cake mix for that classic rich coffee cake flavor. But you can play around with different flavors. A box of spiced cake mix will give you richer, warmer flavors; while a box of white cake mix will give you a lighter flavored coffee cake.
- Cinnamon. For that classic cozy and inviting flavor.
- Nutmeg. If possible, purchase whole nutmeg and grate it fresh for the most potent flavor.
- Kosher Salt. Even sweet things need a touch of salt!
- Eggs. I use large eggs. If you’re using liquid eggs, you’ll need about ¼ cup per egg.
- Sour Cream. Be sure to use full-fat sour cream for the tenderest crumb.
- Vanilla Extract. You’ll need two teaspoons of pure vanilla extract – none of that artificial stuff.
If boxes of cake mix are on sale, grab extra and put them to good use here: Cake Mix Apple Cake, Cookie Bars from Cake Mix, Lemon Cake Mix Cookies, and Pumpkin Cake Mix Cake.
Cinnamon Streusel
While entirely optional, if you’re looking for the all-time best coffee cake, you’ll want to include this simple, yet exceptionally delicious cinnamon streusel which doubles as a filling and crumble topping.
- All Purpose Flour. Regular white flour is all you need to make the cinnamon topping.
- Light Brown Sugar. Make sure you pack the sugar when measuring. You can use dark brown sugar if that’s all you have.
- Walnuts or Pecans. I personally prefer chopped walnuts, but chopped pecans work too. Just make sure the nuts are toasted for the most flavor.
- Unsalted Butter. You’ll need to melt and cool the butter to room temperature before making the streusel.
Recipe variations
- Generously Glazed. For an extra indulgent treat, be sure to generously drizzle a vanilla glaze all over the coffee cake while it’s still slightly warm – that way it soaks up all those sticky, yummy flavors. I’ve included a recipe for a simple maple glaze for you in the printable recipe card below.
- Berry Bliss: Gently fold fresh or thawed frozen berries (such as blueberries, raspberries, or strawberries) into the batter before baking for a fruity twist.
- Nutty Delight: Add chopped nuts, like walnuts, pecans, or almonds, to the streusel topping for added crunch and nutty flavor.
- Chocolate Chip Coffee Cake: Stir in chocolate chips into the cake batter or sprinkle them on top of the streusel before baking the coffee cake for a sweet touch.
- Spiced Apple: Fold in diced apples or apple pie filling into the cake batter. And then top with a generous amount of ground cinnamon for a cozy apple coffee cake.
- Salted Caramel: Add caramel baking chips to the coffee cake batter before baking. Then top the cooled coffee cake with salted caramel sauce for a rich delight.
FAQs: frequently asked questions
Can I use a different flavor of cake mix?
Absolutely! While a vanilla cake mix or yellow cake mix is traditional, you can experiment with other flavors like chocolate, pumpkin, or spice cake mix to create different variations of coffee cake. I especially love experimenting with different flavors around the holidays to match the flavor of coffee cake to the theme of the party.
How can I make my coffee cake more moist?
This recipe uses sour cream in the coffee cake batter, which helps keep the cake moist. Beyond that, just be sure you don’t over-bake the cake mix coffee cake, as this can dry it out.
What can I use instead of sour cream?
If you don’t have sour cream, the best substitute is plain, full-fat Greek yogurt. However, buttermilk or even crème fraîche will provide similar moisture and tanginess; although the results may differ slightly.
How can I prevent my crumb topping from becoming too dry or falling off?
Oh-no! We only want the crumb topping to fall directly in to your mouth – not on the floor. So be sure your butter is properly melted and that the streusel ingredients are well combined. Also, make sure you press the crumb topping gently into the coffee cake batter before baking to help it adhere better.
Can I make the coffee cake ahead of time?
But, of course! You can bake this recipe for cake mix coffee cake a day or two in advance. Simply store it in an airtight container at room temperature. Alternatively, for longer storage, you can wrap it tightly and freeze it for up to 3 months. (Scroll down to read all about storing leftovers.)
There’s nothing quite like a slice of warm, cinnamon-scented, crumb-topped cake to brighten your day. And this cake mix coffee cake with sour cream delivers on all fronts with its irresistible texture and delightful flavor. Whether you’re treating yourself or sharing with friends and family, this easy-to-make recipe is sure to become a favorite. Until next time, friends, cheers! To baking up slices of pure happiness!
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More coffee cake recipes!
Cake Mix Coffee Cake with Sour Cream
Equipment
- 1 9-inch Square Baking Pan (for baking the cake)
- 1 Large Mixing Bowl (for making the coffee cake batter)
- 1 Small mixing bowl (for the maple glaze)
Ingredients
Cinnamon Streusel Filling and Topping
- 1 1/3 cup All Purpose Flour (166 grams)
- 2/3 Cup Light Brown Sugar – packed (140 grams)
- 1 ½ cups Toasted Walnuts or Pecans – finely chopped (160 grams)
- ½ cup Unsalted Butter – melted and cooled to room temperature
Cake Mix Coffee Cake
- 1 (15.25-ounce) Box Yellow Cake Mix (substitute: white cake mix)
- 1 TBS + 2 tsp Ground Cinnamon – DIVIDED
- 1 tsp Ground Nutmeg – DIVIDED
- 2 ¼ tsp Kosher Salt – DIVIDED
- 3 large Eggs – at room temperature and whisked together
- 1 ½ cups Sour Cream – at room temperature (345 grams)
- 2 tsp Pure Vanilla Extract – DIVIDED
Maple Gaze
- ½ cup Confectioners’ sugar
- 1 tbs EACH: Whole Milk and Real Maple Syrup
Instructions
- Preheat oven and Prepare Baking Pan: Arrange the oven rack to the middle position and then preheat the oven to 350-degrees Fahrenheit. Generously grease a 9-inch square baking pan with non-stick cooking spray and dust lightly with flour. Set the pan aside.
- Make the Streusel Filling/Crumb Topping: In a medium bowl, combine the flour with the light brown sugar and toasted, chopped nuts. Add in 2 teaspoons of ground cinnamon, ¼ teaspoon nutmeg, and a heaping ¼ teaspoon kosher salt. Then, use a fork to mix the ingredients until they’re well combined. Next, pour the melted butter over the ingredients in the bowl and use your fork to mix until the ingredients are just combined and large crumbled form. Set the bowl aside.
- Start the Coffee Cake – Whisk Dry Ingredients: In a large bowl, add the cake mix, remaining tablespoon of cinnamon, remaining ¾ teaspoon of nutmeg, and remaining 2 teaspoons of kosher salt. Use a whisk to stir the ingredients together until well combined. Then, make a well in the center of the dry ingredients.
- Continue the Coffee Cake – Add Wet Ingredients: Add the eggs, sour cream, and 1 ½ teaspoons of vanilla extract to the well in the bowl. Then use a rubber spatula and fold the ingredients together until the batter is *just* combined.
- Layer the Coffee Cake and Cinnamon Streusel in Pan: Pour HALF of the cake batter into the prepared baking dish. Next, sprinkle HALF of the streusel crumbs evenly over the top of the cake batter. Then, repeat the process by pouring the remaining cake batter into the pan, and topping with the remaining streusel mixture.
- Bake Sour Cream Coffee Cake in Preheated Oven: Transfer the coffee cake to the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs.
- Meanwhile, Make the Glaze: To a small bowl, add the powdered sugar, milk, real maple syrup, a generous pinch of salt, and the remaining ½ teaspoon vanilla extract. Use a whisk and stir the ingredients together until well combined. Taste the glaze and adjust as needed, adding more milk for a thinner glaze, sugar for a thicker glaze, and maple or vanilla for flavor. Then, set the glaze aside.
- Cool Coffee Cake: Transfer the pan of baked coffee cake to a wire rack and let the cake cool in the pan for at least 15 minutes before transferring to the wire rack to cool completely.
- Ice the Coffee Cake While Warm: Drizzle HALF of the glaze all over the slightly warm coffee cake, reserving the remaining glaze for serving.
- Slice and Serve Cake Mix Coffee Cake: Slice the crumb coffee cake into individual pieces and drizzle with some of the remaining glaze before sprinkling with cinnamon sugar. Enjoy!
Notes
- Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
- Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
©No Spoon Necessary. All images and content under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.