Name: Buttermilk Coffee Cake Easy Recipe You’ll Want for Every Morning
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract

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This buttermilk coffee cake easy recipe is what I reach for when mornings feel a little too Monday. It’s the kind of cake that’s soft without being too delicate, crumbly in all the right ways, and basically the dessert that pretends to be breakfast—and we’re not mad about it. I first baked this when my neighbor showed up at my door with a crate of buttermilk. True story. Turns out, she meant to order one and got ten. So, naturally, I started baking. What came out of that unexpected dairy delivery? A rich, cinnamon-swirled buttermilk coffee cake that made the whole block smell like a bakery. The streusel on top? Buttery, crunchy, and just sweet enough to make your coffee feel underdressed. We’re talking about a quick, no-fuss recipe that even baking beginners can pull off. Whether you’re prepping for brunch or need an excuse to eat cake on a Tuesday, this one’s reliable, cozy, and just a little too good. Trust me—you’ll want seconds. Possibly thirds.

1) Key Takeaways
2) Easy Buttermilk Coffee Cake Recipe
3) Ingredients for Buttermilk Coffee Cake
4) How to Make Buttermilk Coffee Cake
5) Tips for Making Buttermilk Coffee Cake
6) Making Buttermilk Coffee Cake Ahead of Time
7) Storing Leftover Buttermilk Coffee Cake
8) Try these cakes next!
9) Buttermilk Coffee Cake Recipe
10) Nutrition

1) Key Takeaways

What makes buttermilk coffee cake so moist and tender?
How does the streusel topping change the texture?
Why is buttermilk better than milk in this recipe?
Can this cake be frozen and reheated?

2) Easy Buttermilk Coffee Cake Recipe

If you’ve got buttermilk sitting in your fridge and no idea what to do with it, this buttermilk coffee cake easy recipe has your back. I started making this cake when I found myself stuck with way too much buttermilk after a recipe testing spree. One thing led to another, and now this cake has become a regular fixture in our kitchen—sometimes breakfast, sometimes dessert, occasionally both in one sitting.

This cake hits that sweet spot between soft and crumbly, with a tender crumb that hugs your fork like it knows it’s headed somewhere good. The streusel topping? Buttery, golden, and exactly what every morning deserves. It’s like a warm hug in edible form.

So why do I keep coming back to this buttermilk coffee cake easy recipe? It doesn’t demand much. Just a handful of pantry staples, one bowl for mixing, and maybe a little patience while it bakes. The hardest part is waiting for it to cool enough so you don’t burn your tongue.

3) Ingredients for Buttermilk Coffee Cake

All-purpose flour: This makes up the base of the cake and gives it that perfect structure we’re after. Scoop and level so you don’t end up with a dry sponge.

Brown sugar: It’s all about depth here. Brown sugar brings moisture and a little hint of molasses that white sugar just can’t match.

Granulated sugar: For balance. You need it to lighten things up and add the right amount of sweetness.

Baking powder and baking soda: These guys help the cake rise and keep it from turning into a brick. You want fluffy? These are your friends.

Salt: Just a pinch goes a long way. It brings out the flavors and keeps things from tasting flat.

Cinnamon: Warm and cozy. Cinnamon makes your kitchen smell like a bakery and adds that subtle spice that gives this cake character.

Buttermilk: The star. Buttermilk adds tang and tenderness that regular milk can’t touch. It’s what makes this cake unforgettable.

Vegetable oil: Keeps the crumb moist without making it greasy. It also means the cake stays soft even after a day or two.

Eggs: They bind everything together and add a bit of richness. Room temp is best, but honestly, I’ve used cold and it turned out fine.

Vanilla extract: Just a splash rounds out the flavors and adds that subtle warmth you didn’t know you were missing until now.

4) How to Make Buttermilk Coffee Cake

Step 1. Preheat your oven to 350°F and grease a 9×13 inch pan. I usually use parchment too, because no one wants to deal with stuck-on cake crumbs.

Step 2. In a big mixing bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon. Don’t overthink it—just whisk until it looks uniform.

Step 3. In another bowl, mix the buttermilk, oil, eggs, and vanilla until smooth. Pour that right into the dry stuff and stir until combined. Lumps? Totally fine. It’s not pancake batter.

Step 4. Pour the batter into the pan and spread it out evenly. It should look like it barely fits, but don’t worry—it rises just the right amount.

Step 5. Mix your streusel topping ingredients in a small bowl. I use my hands to rub the butter in. It’s messy but oddly satisfying.

Step 6. Crumble the topping evenly across the batter. Bake it for 40 minutes. Your kitchen will smell like you’ve got something amazing going on—and you do.

Step 7. Check for doneness with a toothpick. Let it cool a bit before you slice. Eat warm if you can. That’s when the magic hits.

5) Tips for Making Buttermilk Coffee Cake

Use room temperature eggs if you remember. It helps the batter mix more evenly. But if they’re cold, don’t stress it—I’ve skipped this and it still turned out great.

Don’t overmix. The moment the dry bits disappear, stop stirring. You want that tender crumb, and overworking the batter can make it rubbery.

Try swapping in different spices. Nutmeg or cardamom can add a nice twist. I’ve even thrown in a pinch of allspice once when I ran low on cinnamon. No regrets.

6) Making Buttermilk Coffee Cake Ahead of Time

This cake holds up really well if you want to bake it the night before. I wrap it in foil and leave it on the counter. The crumb stays soft and the topping doesn’t lose its crunch.

You can mix the batter the night before and bake it fresh in the morning too. Just let it come to room temperature first, so the bake stays even.

If you’re prepping for a brunch, bake and slice it a day early. It reheats well and honestly tastes even better once the flavors settle in.

7) Storing Leftover Buttermilk Coffee Cake

Keep leftovers in an airtight container at room temperature for up to three days. If you want it to last longer, pop it in the fridge for up to a week.

You can freeze slices too. Just wrap them tight and freeze. Reheat in the microwave or let them thaw overnight in the fridge. They’ll still taste like you baked them fresh.

Worried about the topping getting soggy? A quick trip through a toaster oven or regular oven crisps it right up.

8) Try these cakes next!

9) Buttermilk Coffee Cake Recipe