15 Soft Coffee Cake Recipes for You

There is something deeply comforting about a soft, tender coffee cake fresh from the oven.

Whether you enjoy it with your morning cup of coffee or serve it at a weekend brunch, it always feels like a treat worth making.

The best part? You do not need to be a professional baker to pull it off.

These recipes are made for real kitchens and real people who just want something delicious on the table.

15 Soft Coffee Cake Recipes for You

Each of these recipes brings something a little different to the table, from classic cinnamon streusel to fruity swirls and cream cheese layers. Let’s get baking.

1. Classic Cinnamon Streusel Coffee Cake

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This is the coffee cake that started it all.

It has a pillowy soft crumb, a ribbon of warm cinnamon sugar running through the middle, and a buttery, crumbly streusel on top that bakes to a perfect golden finish.

Ingredients

For the cake

• 2 cups all-purpose flour — spooned and leveled for accuracy
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 cup sour cream — this is the secret to a super soft texture
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the cinnamon filling

• 1/3 cup brown sugar, packed
• 1 1/2 teaspoons ground cinnamon

For the streusel topping

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 4 tablespoons cold unsalted butter, cut into small cubes

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick spray and set aside.
2. Make the streusel topping. In a small bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and use your fingertips to press everything together until it forms coarse, pea-sized crumbles. Place the bowl in the refrigerator while you prepare the batter.
3. Mix the cinnamon filling by stirring together the brown sugar and cinnamon in a small bowl. Set aside.
4. Cream butter and sugar in a large mixing bowl using a hand mixer on medium speed for about 2–3 minutes until light and fluffy.
5. Add the wet ingredients. Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until fully combined. The batter may look slightly curdled — that is okay.
6. Fold in the dry ingredients. Add flour, baking powder, baking soda, and salt to the bowl. Gently fold everything together with a spatula just until no dry streaks remain. Do not overmix.
7. Layer the batter. Pour half the batter into your prepared pan and spread it evenly. Sprinkle the cinnamon filling over the top. Spoon the remaining batter over the filling and smooth it out gently.
8. Add the streusel. Scatter the chilled streusel evenly over the top of the batter.
9. Bake for 38–42 minutes, or until a toothpick inserted in the center comes out clean and the top is deep golden brown.
10. Let the cake rest in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.

2. Blueberry Sour Cream Coffee Cake

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Bursting with juicy blueberries and held together by a tangy sour cream batter, this coffee cake is incredibly moist.

The berries sink into the tender crumb and create little pockets of jammy sweetness in every bite.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries — do not thaw if frozen

For the topping

• 1/3 cup all-purpose flour
• 1/4 cup sugar
• 3 tablespoons cold butter, cubed
• Powdered sugar for dusting after baking

Step-by-Step Instructions

1. Heat your oven to 350°F. Grease a 9-inch springform pan or round cake pan generously.
2. Toss the blueberries lightly in one tablespoon of flour. This helps prevent them from sinking.
3. Make the crumb topping. Combine flour and sugar in a small bowl. Cut in cold butter until crumbly. Refrigerate until needed.
4. Cream butter and sugar until pale and fluffy, about 2–3 minutes. Add eggs one at a time, then vanilla and sour cream.
5. Fold in flour, baking powder, baking soda, and salt until just combined. The batter will be thick.
6. Gently fold the blueberries into the batter using a rubber spatula.
7. Spread batter evenly into your pan. Sprinkle the crumb topping over the surface.
8. Bake for 40–45 minutes. The cake is done when the top is golden and a toothpick comes out clean.
9. Allow the cake to cool for 20 minutes, then dust lightly with powdered sugar before serving.

3. Cream Cheese Coffee Cake

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This one is a showstopper.

A rich, silky cream cheese layer bakes right into the center of this soft cake, creating a cheesecake-like surprise in every slice. It is indulgent without being too heavy.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 3/4 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt

For the cream cheese filling

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla

For the streusel

• 1/2 cup flour
• 1/4 cup sugar
• 4 tablespoons cold butter
• 1/2 teaspoon cinnamon

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9×9-inch baking pan well.
2. Beat softened cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
3. Make the streusel by mixing flour, sugar, and cinnamon. Cut in cold butter until crumbly. Refrigerate.
4. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla and buttermilk.
5. Fold in flour, baking powder, baking soda, and salt just until incorporated.
6. Spread half the batter into the prepared pan. Spoon the cream cheese filling over the top and spread gently. Add the remaining batter over the cream cheese layer.
7. Top with streusel and bake for 42–48 minutes until fully set and golden. The center should not jiggle when gently shaken.
8. Cool at least 30 minutes before slicing so the cream cheese layer can firm up properly.

4. Banana Coffee Cake with Brown Sugar Glaze

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If you have overripe bananas sitting on the counter, this is exactly what they were made for.

This cake is deeply moist with a strong banana flavor, a soft crumb, and a rich brown sugar drizzle that takes it over the top.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup unsalted butter, softened
• 2 very ripe bananas, mashed well
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

For the streusel

• 1/3 cup flour
• 1/4 cup brown sugar
• 3 tablespoons cold butter

For the brown sugar glaze

• 1/3 cup brown sugar
• 3 tablespoons heavy cream
• 1 tablespoon butter
• Pinch of salt

Step-by-Step Instructions

1. Heat oven to 350°F. Grease an 8×8-inch baking pan.
2. Make the streusel. Mix flour and brown sugar, cut in cold butter until crumbly. Chill.
3. Mash bananas until nearly smooth. A few lumps are fine.
4. Beat butter and sugar until light. Mix in eggs one at a time, then vanilla, sour cream, and mashed bananas.
5. Fold in flour, baking powder, baking soda, salt, and cinnamon until just combined.
6. Pour batter into pan, top with streusel, and bake for 35–40 minutes until a toothpick comes out clean.
7. While the cake bakes, combine brown sugar, cream, and butter in a small saucepan over medium heat. Stir constantly for 2–3 minutes until thickened. Add a pinch of salt.
8. Once the cake is slightly cooled, drizzle the warm glaze over the top. Let it set for 5 minutes before slicing.

5. Lemon Poppy Seed Coffee Cake

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This coffee cake is bright, zesty, and incredibly soft.

The lemon zest perfumes the entire batter, and the poppy seeds add a gentle crunch. Finished with a tart lemon glaze, it feels like spring in every bite.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 3/4 cup plain yogurt or sour cream
• Zest of 2 large lemons
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons poppy seeds
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the lemon glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Step-by-Step Instructions

1. Preheat to 350°F. Grease a 9-inch round pan and line the bottom with parchment.
2. Rub lemon zest into the sugar with your fingers for 30 seconds. This releases the oils.
3. Cream the butter and lemon sugar until fluffy, about 3 minutes.
4. Mix in eggs one at a time. Add vanilla, lemon juice, and yogurt and beat until smooth.
5. Stir in flour, baking powder, baking soda, salt, and poppy seeds just until combined.
6. Pour batter into the pan and bake for 35–40 minutes.
7. Let the cake cool for 15 minutes. Whisk powdered sugar with lemon juice until smooth and drizzle over the warm cake.
8. Serve once the glaze has set.

6. Apple Cinnamon Coffee Cake

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This cake is everything cozy about autumn wrapped into one pan.

Tender chunks of spiced apple nestle into a soft, cinnamon-scented batter, while the golden streusel on top bakes to a perfectly crunchy finish.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 medium apples, peeled and diced into small pieces

For the streusel

• 1/2 cup flour
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 4 tablespoons cold butter

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9×9-inch baking pan.
2. Make the streusel and chill.
3. Toss diced apples with a teaspoon of flour and a pinch of cinnamon.
4. Beat butter and sugar until light and fluffy. Mix in eggs, vanilla, and sour cream.
5. Fold in dry ingredients.
6. Stir in apples.
7. Pour batter into pan, top with streusel, and bake for 40–45 minutes until golden brown and set in the center.
8. Cool for 20 minutes before slicing. Best enjoyed warm.

7. Brown Butter Pecan Coffee Cake

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Brown butter changes everything.

It adds a nutty, caramel-like depth to this already rich coffee cake, and combined with crunchy toasted pecans, every bite has a warmth and complexity that is completely addictive.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter — browned and cooled
• 2 eggs
• 3/4 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup pecans, roughly chopped and toasted

For the pecan streusel

• 1/2 cup flour
• 1/3 cup brown sugar
• 1/2 cup pecans, finely chopped
• 1 teaspoon cinnamon
• 4 tablespoons cold butter

Step-by-Step Instructions

1. Brown the butter first. Melt butter in a light-colored saucepan over medium heat, stirring constantly. Once it turns amber and smells nutty, pour it immediately into a bowl to cool. This takes about 5–7 minutes.
2. Toast the pecans. In a dry skillet over medium heat, toast pecans for 3–4 minutes, stirring often, until fragrant. Let cool.
3. Preheat oven to 350°F. Grease a 9-inch round or square pan.
4. Make streusel. Combine flour, brown sugar, pecans, and cinnamon. Cut in cold butter until crumbly. Chill.
5. Mix the batter. Whisk cooled brown butter with sugar until combined. Beat in eggs, then vanilla and buttermilk.
6. Add dry ingredients. Fold in flour, baking powder, baking soda, and salt. Stir in the toasted pecan pieces.
7. Assemble and bake. Spread batter into the pan, top with pecan streusel, and bake for 38–43 minutes until golden and a toothpick comes out clean.
8. Cool and slice. Let rest for 15 minutes before cutting. Serve with a strong cup of coffee.

8. Pumpkin Spice Coffee Cake

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This cake tastes like a warm hug on a cool morning.

Real pumpkin puree makes the crumb incredibly soft and moist, while a bold blend of fall spices gives every bite that signature cozy warmth you love this time of year.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup brown sugar
• 1/3 cup granulated sugar
• 1/2 cup neutral oil (like vegetable or avocado oil)
• 2 eggs
• 1 cup pumpkin puree — not pumpkin pie filling
• 1/3 cup sour cream
• 1 teaspoon vanilla
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the streusel

• 1/2 cup flour
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 4 tablespoons cold butter

For the maple glaze

• 3/4 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon milk

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9×9-inch pan.
2. Make streusel. Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Chill.
3. Mix wet ingredients. Whisk together oil, both sugars, eggs, pumpkin puree, sour cream, and vanilla in a large bowl until smooth.
4. Add dry ingredients. Stir in flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until just combined.
5. Pour and top. Pour batter into the prepared pan. Sprinkle streusel evenly over the top.
6. Bake for 40–45 minutes. Insert a toothpick in the center — it should come out with just a few moist crumbs.
7. Make maple glaze. Whisk powdered sugar, maple syrup, and milk until smooth and drizzleable.
8. Once slightly cooled, drizzle maple glaze over the top. Let it set for 5 minutes before slicing.

9. Raspberry Almond Coffee Cake

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The combination of tart raspberries and sweet almond is one of the most elegant flavor pairings you can put into a coffee cake.

This soft, fluffy cake is beautiful enough for a dinner party but easy enough for a Tuesday morning.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh or frozen raspberries
• 1/3 cup sliced almonds for topping
• Powdered sugar for dusting

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan or round cake pan.
2. Cream butter and sugar. Beat until pale and fluffy. Mix in eggs, then vanilla extract, almond extract, and sour cream.
3. Fold in dry ingredients. Add flour, baking powder, baking soda, and salt. Stir gently until just combined.
4. Layer the cake. Pour half the batter into the pan. Scatter raspberries evenly over the top. Spoon remaining batter over the raspberries and spread gently.
5. Add almonds. Press sliced almonds lightly over the surface of the batter.
6. Bake for 40–45 minutes. The edges will be golden and the center should be fully set when done.
7. Let the cake cool for 20 minutes, then dust generously with powdered sugar. Serve warm or at room temperature.

10. Chocolate Chip Coffee Cake

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This coffee cake is basically the grown-up answer to a chocolate chip muffin.

Semi-sweet chocolate chips melt into the soft batter as it bakes, creating little rivers of chocolate through every slice. It is an instant crowd-pleaser.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips, divided

For the streusel

• 1/3 cup flour
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons cold butter
• 1/4 cup mini chocolate chips

Step-by-Step Instructions

1. Preheat to 350°F. Grease a 9×9-inch baking pan.
2. Make streusel. Combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Stir in mini chocolate chips. Refrigerate.
3. Cream butter and sugar. Beat until fluffy. Mix in eggs, vanilla, and sour cream.
4. Fold in dry ingredients. Add flour, baking powder, baking soda, and salt. Mix gently.
5. Fold in 3/4 cup of the regular chocolate chips.
6. Spread batter into the pan. Scatter remaining chocolate chips on top, then add the streusel layer.
7. Bake for 38–42 minutes. Test with a toothpick in the center, avoiding a chocolate chip for an accurate reading.
8. Allow to cool 15 minutes before serving. The chocolate chips will still be soft and slightly melted when warm.

11. Vanilla Bean Coffee Cake with Honey Glaze

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Sometimes simple is the most stunning.

This cake lets pure vanilla do all the talking, with real vanilla bean seeds folded into a velvety batter. The warm honey glaze on top adds just the right amount of floral sweetness.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 cup sour cream
• Seeds from 1 vanilla bean (or 2 teaspoons pure vanilla bean paste)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the crumb topping

• 1/2 cup flour
• 3 tablespoons sugar
• 4 tablespoons cold butter

For the honey glaze

• 1/4 cup honey
• 2 tablespoons butter
• Pinch of sea salt

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Make crumb topping. Combine flour and sugar. Cut in cold butter until crumbly. Chill.
3. Cream butter, sugar, vanilla bean seeds, and vanilla extract together until light and fragrant, about 3 minutes.
4. Beat in eggs one at a time, then stir in sour cream until smooth.
5. Fold in flour, baking powder, baking soda, and salt gently until combined.
6. Spread batter into the pan, scatter crumb topping over the surface, and bake for 37–42 minutes.
7. Warm honey and butter in a small saucepan over low heat, stirring until melted together. Add a pinch of sea salt.
8. While the cake is still warm from the oven, spoon the honey glaze over the entire surface. Let it soak in for 5 minutes before serving.

12. Strawberry Cream Coffee Cake

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Fresh strawberries and cream come together in this light, beautiful coffee cake.

The strawberry layer inside gets jammy and soft as it bakes, and the cream base keeps everything incredibly moist and tender.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 3/4 cup heavy cream
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the strawberry layer

• 1 1/2 cups fresh strawberries, hulled and sliced
• 2 tablespoons sugar
• 1 teaspoon cornstarch

For the streusel

• 1/3 cup flour
• 3 tablespoons sugar
• 3 tablespoons cold butter

Step-by-Step Instructions

1. Toss sliced strawberries with sugar and cornstarch. Let sit for 15 minutes until slightly syrupy.
2. Preheat oven to 350°F. Grease a 9-inch round pan.
3. Make streusel. Combine flour and sugar, cut in cold butter until crumbly. Chill.
4. Cream butter and sugar until fluffy. Add eggs, vanilla, heavy cream, and sour cream. Mix until smooth.
5. Fold in flour, baking powder, baking soda, and salt until just combined.
6. Spread half the batter into the pan. Spoon the macerated strawberries evenly over the layer. Add remaining batter on top.
7. Scatter streusel over the batter and press very lightly.
8. Bake for 42–47 minutes. A toothpick in the center should come out clean.
9. Cool for 25 minutes before serving. Serve with a few fresh strawberry slices on top.

13. Cardamom Orange Coffee Cake

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This is the coffee cake for anyone who loves something a little unexpected.

Warm cardamom and bright citrus zest create an aromatic, deeply satisfying flavor that feels sophisticated but is just as comforting as any classic version.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• Zest of 2 oranges
• 1/2 cup unsalted butter, softened
• 2 eggs
• 3/4 cup plain yogurt
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla
• 1 1/2 teaspoons ground cardamom
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the orange glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice
• Zest of 1 orange

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9-inch round pan with butter.
2. Rub orange zest into the sugar until fragrant and slightly orange-tinted.
3. Cream butter and orange sugar until very light and fluffy, about 3 minutes.
4. Mix in eggs one at a time, then add vanilla, orange juice, and yogurt. Beat until smooth.
5. Fold in flour, cardamom, baking powder, baking soda, and salt until just combined.
6. Bake for 35–40 minutes. The cake should be pale golden on top and spring back when lightly pressed in the center.
7. Whisk powdered sugar with orange juice until smooth. Stir in orange zest.
8. Pour glaze over the cake once it has cooled for 10 minutes. Allow to set for 5 minutes before slicing.

14. Maple Brown Sugar Coffee Cake

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This coffee cake is deeply caramel-sweet with a rich maple flavor running all the way through the batter, the streusel, and the drizzle on top.

It is the kind of cake that makes people come back for a second slice without apologizing.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 cup sour cream
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

For the maple streusel

• 1/2 cup flour
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 4 tablespoons cold butter
• 1 tablespoon maple syrup

For the drizzle

• 3 tablespoons pure maple syrup, warmed

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9×9-inch baking pan.
2. Make the maple streusel. Combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Drizzle in maple syrup and toss with a fork to create slightly larger clusters. Refrigerate.
3. Beat softened butter, brown sugar, and granulated sugar until fluffy.
4. Mix in eggs one at a time. Add vanilla, sour cream, and maple syrup. Beat until well combined.
5. Fold in flour, baking powder, baking soda, salt, and cinnamon until just combined.
6. Pour batter into the pan and top with the maple streusel.
7. Bake for 38–43 minutes until deep golden brown and a toothpick comes out clean.
8. Immediately drizzle warm maple syrup over the surface.
9. Let cool 15 minutes before slicing.

15. Funfetti Birthday Coffee Cake

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Who says coffee cake has to be serious?

This playful, celebration-worthy cake is loaded with rainbow sprinkles throughout the batter and topped with a vanilla glaze and more sprinkles. It is birthday cake energy in coffee cake form.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 3/4 cup sour cream
• 1/4 cup whole milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rainbow sprinkles — use jimmies, not round nonpareils, as they bleed less

For the vanilla glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Extra sprinkles for topping

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9-inch round pan with butter and dust lightly with flour.
2. Beat butter and sugar until very light and fluffy, about 3 minutes.
3. Mix in eggs one at a time, then add vanilla, almond extract, sour cream, and milk. Beat until smooth.
4. Fold in flour, baking powder, baking soda, and salt until just combined.
5. Gently stir in the rainbow sprinkles using just a few strokes.
6. Spread batter into the prepared pan and bake for 35–40 minutes until a toothpick comes out clean and the top is pale golden.
7. Cool completely.
8. Whisk powdered sugar, milk, and vanilla until smooth. Pour evenly over the cooled cake and immediately scatter extra sprinkles over the top before the glaze sets.
9. Wait 10 minutes for the glaze to firm up, then slice and celebrate.

Final Thoughts

Every single one of these coffee cake recipes is designed to give you a soft, satisfying bake that you will want to make again and again.

Do not let the idea of baking intimidate you. Coffee cake is one of the most forgiving things you can make in the kitchen.

Your kitchen is ready, and so are you.