Dessert

Easy Copycat Starbucks Coffee Cake Recipe

ByNaomi Fletcher December 12, 2025December 12, 2025

Introduction

This easy copycat Starbucks Coffee Cake is soft, moist, and full of cinnamon streusel goodness. Perfect for breakfast or an afternoon treat, it replicates the beloved bakery classic with simple ingredients you likely have on hand.

A close-up image of a two-layer square cake with a soft, yellow sponge base layer, topped with a thick middle layer of dark brown cinnamon sugar filling, and finished with a crumbly, textured top layer covered in cinnamon sugar and light beige icing drizzled in a wavy pattern across the top. The cake is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup light brown sugar, packed
2 teaspoons ground cinnamon
1/2 cup all-purpose flour (for streusel)
1/4 cup unsalted butter, cold and cubed
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract (for icing)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment paper if desired.
Step 2: In a bowl, combine the light brown sugar, cinnamon, and 1/2 cup flour. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Set aside this streusel mixture.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: In another bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Gradually add the dry ingredients and sour cream alternately to the butter mixture, mixing until just combined.
Step 5: Spread half of the batter evenly into the prepared pan. Sprinkle half of the streusel mixture over the batter. Add the remaining batter on top, then sprinkle with the remaining streusel.
Step 6: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Step 7: To make the icing, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled cake before serving.

Tips & Variations

For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the streusel topping.
Use Greek yogurt instead of sour cream for a tangy twist and slightly lighter texture.
Make this cake a day ahead to allow flavors to meld and the texture to improve.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze tightly wrapped for up to 2 months. Reheat chilled slices in the microwave for 15-20 seconds for a fresh-baked experience.

How to Serve

A close-up view of a two-layer square slice of light yellow cake with a soft, moist texture. The bottom layer is plain yellow cake, the middle layer is a darker cinnamon brown filling that looks slightly grainy, and the top layer combines the yellow cake with a crumbly cinnamon sugar topping that has a rough texture. White icing is drizzled over the top in thin, uneven lines. The slice is placed on a light brown cutting board with a cinnamon stick partially visible in the foreground, against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size baking pan?

A 9×13-inch pan is best for this recipe to ensure the cake bakes evenly. If using a smaller pan, the cake will be thicker and require longer baking time; check doneness with a toothpick frequently.

What can I substitute for sour cream?

You can replace sour cream with an equal amount of plain Greek yogurt or buttermilk. These substitutes maintain the cake’s moistness and add a slight tang.