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Bisquick Coffee Cake

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Bisquick coffee cake is quick and easy, making feeding overnight guests a snap! Sour cream adds some tang while a streusel topping adds sweetness to this simple cake. Serve it alongside a cup of coffee for a delicious breakfast or afternoon snack.

Cake server lifting a slice of bisquick coffee cake from a white cake plate.

You guys, we are in the home stretch.

If you’re a parent, you know exactly why I’m calling it the “home stretch.” As magical as this time of year is, it’s also so exhausting when you’re the one making the magic happen for your kids. 

And that’s without mentioning attending all of the holiday recitals and parties and making sure they have outfits for all of the holiday dress-up days at school and putting together teacher gifts…

But we’re almost to Christmas and we’ll get to take a big breath and settle in with Christmas pajamas and a cup of coffee and maybe a slice of Bisquick coffee cake while the kids open their presents.

We can do this! Just remember that there’s coffee cake as a reward at the finish line.

Slice cut from a bisquick coffee cake, set on a beige countertop with cups of coffee.


I love whipping up a coffee cake when we have guests. They’re just so versatile. I mean, who doesn’t love a cake that you can eat or breakfast, an afternoon snack, or dessert?

And there are so many different types of coffee cake recipes out there, you can really find something for everyone and every season.

This Bisquick coffee cake is a personal favorite when I’m running short on time and energy (like so many of us these days) and don’t need to feed a big crowd.

Ingredients for bisquick coffee cake arranged on a beige countertop.

I love my easy coffee cake recipe, which uses Jiffy baking mix, but the fact that it’s made in a bundt pan does mean that it automatically feeds a lot more people. And if we only have 1 or 2 guests over, I don’t necessarily want to make a big cake.

So that’s when I grab my homemade Bisquick mix and whip up this recipe instead. It’s a little bit tangy from the sour cream, perfectly sweet from the streusel topping, and is perfect alongside a piping hot cup of coffee or tea.

Add some fresh fruit or a dollop of homemade whipped cream and you’re totally set.

Streusel for Bisquick coffee cake being stirred in a small white mixing bowl.


We already love using homemade Bisquick to make Bisquick waffles, Bisquick pancakes, and Bisquick biscuits, but did you know you could use it in a coffee cake?

In fact, we already have! I used it to make banana coffee cake before! 

But this time, we’re going to go a much more classic direction in this streusel-topped cake.

Bisquick coffee cake batter being stirred in a white mixing bowl.

Ingredients you’ll need

Even though you have to make the cake batter and the streusel topping for this coffee cake, they use a lot of the same ingredients. You’ll need to have:

  • Bisquick mix: You can use store-bought mix or homemade mix.
  • Light brown sugar: If you ran out of brown sugar, you can use my simple brown sugar substitute in this recipe.
  • Pumpkin pie spice: I like using a spice mix like pumpkin pie spice to add the flavors of multiple spices in one step. You could also use apple pie spice, chai spice mix, or just ground cinnamon here! 
  • Unsalted butter: Make sure your butter is cold for the streusel.
  • Chopped pecans: These are optional, but highly recommended.
  • Sour cream: This adds a lovely tang to the cake and helps keep it moist and tender.
  • Milk: This helps thin out the sour cream so it mixes easily into the cake.
  • Egg: This helps the cake to rise and also makes it moist and tender.
  • Vanilla extract: As always, a bit of vanilla really rounds out the flavor of this cake! 
Assembling bisquick coffee cake in a round cake pan, with a layer of cake batter topped with streusel.

Making this recipe

This cake should take less than an hour to make from start to finish, which is kind of perfect if you’re running short on time.

Start by prepping the streusel. Combine Bisquick, brown sugar, and pumpkin pie spice in a bowl, then cut in the cold butter with a pastry blender. Make sure to cut the butter in well until only a few small pieces are visible, then stir in the pecans.

Now it’s time to make the cake batter!

Fully assembled bisquick coffee cake in a round cake pan, ready to go in the oven.

Whisk together the rest of the Bisquick, brown sugar, and pumpkin pie spice in a large bowl. Stir in the wet ingredients – sour cream, milk, egg, and vanilla – until the batter is well combined. 

Spread half of the batter into a greased 9-inch cake pan and top the batter with half of the streusel. Add the rest of the cake batter and finish with the rest of the streusel.

Bake the Bisquick coffee cake for 30-35 minutes. It’s done when it is golden and a toothpick inserted into the center comes out clean.

Overhead view of sliced Bisquick coffee cake on a white cake plate.


Do you also love coffee cake? Then you’re in luck, because in addition to this Bisquick coffee cake, I have plenty more coffee cake recipes for you to check out!

Slice of bisquick coffee cake on a white plate with a bite taken from the end of it. A fork is next to the cake on the plate.
Cake server picking up a slice of bisquick coffee cake from a white cake plate.

Bisquick Coffee Cake

Bisquick coffee cake makes feeding guests a snap! This easy coffee cake gets its tang from sour cream and sweetness from a flavorful and buttery streusel.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10


For the streusel topping:

  • cup Bisquick mix
  • cup packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • ¼ cup unsalted butter cold
  • ½ cup chopped pecans optional

For the cake:


  • Preheat oven to 375°F. Spray a 9-inch round cake pan with cooking spray. Set aside.
  • Prep the streusel: In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible. Stir in the pecans. Set aside.
  • In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice. Stir in the sour cream, milk, egg, and vanilla until well combined.
  • Spread half of the cake batter into the bottom of the greased cake pan. Sprinkle evenly with half of the streusel. Top evenly with the remaining cake batter, followed by the rest of the streusel.
  • Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.


Feel free to substitute the pumpkin pie spice with ground cinnamon, apple pie spice, or even chai spice mix.
Makes 1 9-inch coffee cake; 8-10 servings.
Adapted from Betty Crocker


Serving: 1slice | Calories: 323kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 427mg | Potassium: 136mg | Fiber: 1g | Sugar: 21g | Vitamin A: 276IU | Vitamin C: 0.4mg | Calcium: 104mg | Iron: 1mg
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
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Saturday 18th of March 2023

Hi me Dee again. Question, when u say use bisquick mix, u mean the pancake mix right? Forgive my ignorance.


Monday 20th of March 2023

Hi Dee – Yep, the "original" Bisquick mix that is listed as a "pancake and baking mix" on the box. Happy baking! Jamie

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