Easy Copycat Starbucks Coffee Cake

WANT TO SAVE THIS RECIPE?

Golden, buttery, and bursting with cinnamon flavor, this Easy Copycat Starbucks Coffee Cake brings the beloved bakery treat right into your kitchen. With its ultra-moist vanilla cake base, rich cinnamon-sugar ribbon, and a generous crumb topping finished with a light icing drizzle, every bite tastes like a cozy morning hug. It’s perfect for breakfast, brunch, or an afternoon pick-me-up with a warm cup of coffee.

The texture is soft and fluffy with a slightly crunchy top that melts in your mouth. It’s deceptively simple to prepare, yet tastes like it came straight from a café display case. Whether you’re recreating your favorite coffeehouse moment or just looking for a sweet snack to share, this homemade version delivers all the comfort and satisfaction of the original.

Why You’ll Love This Easy Copycat Starbucks Coffee Cake

This recipe combines a moist, tender crumb with layers of cinnamon goodness and a crumb topping that holds its shape and crunch beautifully. It’s ideal for make-ahead baking and pairs seamlessly with your morning latte or afternoon tea. The best part? It’s made with simple pantry staples and no complicated steps.

Preparation Phase & Tools to Use

Before diving in, gather the essentials: a stand mixer or hand mixer (for creaming the butter and sugar), mixing bowls (for dry and wet ingredients), a 9×13-inch baking pan (for even baking), and a pastry cutter or fork (to make the crumb topping). Parchment paper is optional but helpful for easy removal. These tools ensure smooth mixing, proper texture, and even layering without overworking the batter.

Preparation Tips

Make sure your butter is softened to room temperature for smooth blending. When combining wet and dry ingredients, mix just until incorporated to avoid a dense cake. Chill the crumb topping slightly before sprinkling it on for better texture and separation. Don’t overbake—look for a light golden top and a clean toothpick from the center. Let the cake cool fully before icing to avoid melting the drizzle.

---

Ingredients for this Easy Copycat Starbucks Coffee Cake

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream (for moisture and tang)

For the Cinnamon Streusel Filling & Topping:

• 1 cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed

For the Icing Drizzle:

• 1/2 cup powdered sugar
• 1 tablespoon milk (more if needed)
• 1/4 teaspoon vanilla extract

---

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line with parchment paper if you prefer easy removal. Set aside.

Step 2: Mix the Streusel Topping and Filling

In a medium bowl, combine brown sugar, cinnamon, and flour. Cut in cold cubed butter using a pastry cutter or fork until crumbly and coarse. This mixture will serve both as the middle layer and the topping.

Step 3: Prepare the Cake Batter

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about 3-5 minutes). Beat in eggs one at a time, then add vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with sour cream. Start and end with flour. Mix until just combined; do not overmix.

Step 4: Layer the Batter and Streusel

Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon streusel mixture over the batter.

Gently spread the remaining batter on top of the streusel layer using an offset spatula or the back of a spoon. Finish by sprinkling the rest of the streusel mixture evenly across the top.

Step 5: Bake the Cake

Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and firm to the touch.

Step 6: Cool and Drizzle

Allow the cake to cool completely in the pan on a wire rack. Once cooled, whisk together powdered sugar, milk, and vanilla to make the icing. Drizzle it over the top of the cake using a spoon or piping bag.

---

Notes

This coffee cake is best enjoyed fresh but keeps well for a few days, making it ideal for planning ahead. Using sour cream adds a rich moisture to the cake that balances beautifully with the sweet cinnamon streusel. If you want a slightly crispier topping, consider broiling the cake for 1-2 minutes at the end (watch it closely!). This is also a great base recipe—try adding chopped nuts, a cream cheese layer, or even apple slices for fun variations.

---

Watch Out for These Mistakes While Cooking

1. Overmixing the batter – This can lead to a dense, chewy texture instead of a soft and fluffy crumb.
2. Incorrect butter temperature – Softened butter is key. If it’s too melted, the cake won’t have the proper structure.
3. Uneven streusel layers – Make sure to distribute the cinnamon mixture evenly to get consistent flavor in every bite.
4. Opening the oven door too early – This can cause the cake to sink in the center. Wait until at least 30 minutes before checking.
5. Drizzling icing on a warm cake – The icing will melt into the topping instead of setting nicely on top.

---

Storage Instructions

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week or freeze individual slices for up to 2 months. To reheat, warm a slice in the microwave for 10–15 seconds for that fresh-baked taste. If freezing, wrap each piece in plastic wrap and place them in a zip-top freezer bag to retain moisture.

---

Estimated Nutrition (per serving, based on 12 servings)

• Calories: 340 kcal
• Carbohydrates: 42g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 210mg
• Sugar: 25g
• Fiber: 1g

---

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a great substitute and offers a similar texture and tang.

What can I use if I don’t have a pastry cutter?

A fork or your fingertips will work just fine for cutting butter into the streusel mixture.

Can I bake this in a different pan size?

Yes, an 8×8-inch pan will yield a thicker cake but requires a longer bake time. You can also use muffin tins for coffee cake cupcakes.

How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I double the recipe?

Absolutely! Just use a larger pan or divide the batter between two pans.

Is it okay to leave out the icing?

Yes, it’s optional. The cake is still delicious without it, but the icing adds a nice finish.

How do I make the topping extra crunchy?

Use a bit more flour and cold butter, and chill the topping before baking to hold the crumb shape.

Can I prepare this the night before?

Yes, you can assemble the cake and store it covered in the fridge overnight. Bake it fresh in the morning.

---

Conclusion

This Easy Copycat Starbucks Coffee Cake brings bakery-level goodness into your home kitchen with simple ingredients and no fancy skills required. The balance of soft vanilla cake, sweet cinnamon ribbon, and crumbly streusel makes it a winning recipe for breakfast, brunch, or dessert. Once you try this at home, you may never need the coffee shop version again!

---

Print