Creamy Coffee Sweet Cake: 7 Simple Steps for Bakery Results

Name: Creamy Coffee Sweet Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup sour cream; 2 large eggs; 1 tsp vanilla extract; ½ cup cinnamon sugar; ½ cup chopped walnuts

Jump to Recipe

Hey there, home bakers! Whether you’re just getting started or you’ve got flour in your veins, this one’s for you.

Today’s feature is the Creamy Coffee Sweet Cake—a light and fluffy cake with a velvety crumb, a warm cinnamon swirl, and a crunchy streusel topping that makes it feel like dessert disguised as breakfast. Or is it breakfast disguised as dessert?

Either way, it’s a moist breakfast cake that’s easy to pull off and satisfying enough to steal the show at brunch. It’s approachable, beginner-friendly, and just complex enough to impress your mother-in-law.

Why This Coffee Cake Recipe Works

Flavor Balance

Sour cream brings richness and tang.
Cinnamon adds warm, nostalgic spice.
Sugar levels things out with just the right sweetness.

The result? A cake that’s cozy, crave-worthy, and not overly sweet.

Simple Ingredients

No fancy stuff here—just things you’ve probably got in your kitchen already. And if not? I’ve got you covered with substitutions.

Professional Results

You’ll get that bakery-quality texture and flavor without pulling your hair out. It’s an easy cake recipe that delivers.

Key Ingredients for a Moist Breakfast Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 tsp vanilla extract
½ cup cinnamon sugar
½ cup chopped walnuts

Substitutions

Swap sour cream with full-fat Greek yogurt.
Use almond milk in place of regular milk.
Pecans or hazelnuts work great instead of walnuts.

Coffee sweet cake slice with chocolate chips and whipped cream topping

Step-by-Step Instructions for a Light and Fluffy Cake

Step 1: Preheat oven to 350°F (175°C); prep baking dish; mix dry and wet ingredients separately.

Start with the basics. Preheat your oven to 350°F (175°C)—don’t skip this. You want that consistent heat from the get-go.

Grease an 8×8-inch baking dish or line it with parchment (your call). In one bowl, mix your dry ingredients: flour, baking powder, salt.

In another, cream the butter and sugar until it’s light and fluffy—don’t rush it. Then beat in the eggs one at a time, followed by the vanilla and sour cream. The batter should look silky and a little thick. That’s what you want.

Step 2: Combine wet and dry ingredients gently.

Now, don’t get aggressive. Fold the dry ingredients into the wet mixture just until combined. No electric mixer here. Use a spatula or wooden spoon, and stir like you’re folding in whipped cream. Overmixing? That’s how you get dense cake instead of a light and fluffy one.

Step 3: Layer batter and toppings (cinnamon sugar + nuts) twice.

Spread half the batter into your prepared pan—use a spatula to nudge it into the corners. Sprinkle on half the cinnamon sugar and half the chopped walnuts. That’s your middle swirl. Spoon the remaining batter over it and repeat the topping.

Don’t skip the layering. This is what separates a good cake from a great streusel topping cake. That center ribbon is pure gold.

Step 4: Bake 35–40 minutes; cool before serving.

Into the oven it goes—middle rack, 35–40 minutes. You’ll know it’s done when the top is golden, a toothpick comes out clean, and your kitchen smells like a coffee shop in heaven.

Let it cool in the pan for at least 10 minutes. Seriously—don’t slice it hot. Let those juices settle. That structure needs a minute.

Handy Tips

Always use room-temperature ingredients—they mix better.
Gently fold ingredients; don’t beat the batter to death.
Don’t open the oven mid-bake—trust the process.

Heat Control

Bake at 350°F (175°C), no higher.
Use a toothpick to check doneness—no wet batter.
Don’t overbake! That’s how you get a dry crumb cake recipe.

Crunch Factor

The cinnamon sugar and nut topping brings the crunch.
Use fresh nuts, and don’t overbake—it preserves that top texture.
Want more? Add a bit more sugar to the topping mix.

Pro Kitchen Tricks

Use real vanilla extract—skip the fake stuff.
Clean as you go. You’ll thank yourself later.
Don’t slice the cake hot—cooling is part of the cooking process.

Creamy coffee sweet cake slice with cinnamon swirl and whipped topping

Storage Tips

Type	Storage Method	Shelf Life
Short-term	Airtight container at room temp	Up to 3 days
Long-term	Freeze slices individually; reheat	Up to 2 months

Reheat in the oven or microwave for that freshly baked feel.

Gift Packaging Ideas

Wrap slices in parchment and tuck them into decorative tins.
Add a ribbon, a handwritten card, or even a gourmet coffee sample.
Great as a family-friendly cake gift for brunch lovers.

Flavor Variations

Spices: Add cardamom or nutmeg to the cinnamon sugar for warmth.
Toppings: Swap in pecans, hazelnuts, or chocolate chips.
Sugars/Flours: Try brown sugar for a deeper flavor, or whole wheat flour for a nuttier profile.

Troubleshooting

Problem	Likely Cause	Solution
Dense cake	Overmixed batter	Fold gently, just until combined
Dry cake	Overbaked or incorrect ratio	Watch time and measure carefully
Soggy middle	Undercooked center	Bake longer, use a toothpick
Crumbly top	Opened oven too early	Keep that door closed, let it set

Look for golden color, springy texture, and a clean toothpick.

If you loved this Creamy Coffee Sweet Cake, here are more treats you’ll want to bake next:

Craving a fall twist? Try my spiced pumpkin coffee cake variation—perfectly cozy and loaded with seasonal spice.
For rich autumn flavor, don’t miss my moist fall spice cakes topped with silky cream cheese frosting.
Looking to mix in some fruit or a splash of something bold? Check out my elevated fruit-infused cake recipes like Bourbon Peach Upside Down Cake.
Want a visual showstopper? You’ll love these colorful and layered cake ideas.
And if quick morning treats are your thing, bake up a batch of my breakfast-ready banana bakes.

Each recipe is tested, trusted, and designed to make your kitchen smell amazing.

FAQs: Creamy Coffee Sweet Cake

Can I freeze it?

Absolutely. Wrap slices individually and freeze for up to 2 months.

Is it gluten-free?

Not as written, but you can use a gluten-free 1:1 flour blend. Try it and see how it goes.

Can I double the recipe?

Totally. Use a 9×13 pan and extend the baking time by 10 minutes or so. Check for doneness the same way.

Conclusion: Your Go-To Homemade Coffee Cake

Whether you’re baking for a Sunday brunch, surprising a friend, or treating yourself on a rainy Tuesday, this Creamy Coffee Sweet Cake checks every box:

Homemade coffee cake with real flavor
Sweet baked treat with texture and balance
Brunch cake recipe that everyone will ask for again

So go on—mix it up, bake it, slice it. Share it (or not). And if you loved it, follow along for more foolproof, flavor-packed bakes that make you look like a pro.

👉 Check out more recipes and sweet ideas on my Pinterest page.

This is the coffee cake I want to eat. Now it’s your turn.

Creamy Coffee Sweet Cake