Cake Mix Coffee Cake
This Cake Mix Coffee Cake starts with a box of yellow cake mix, has a cinnamon-brown sugar swirl baked through the middle, and is finished with a buttery brown sugar topping and simple vanilla icing. It tastes like you spent the morning baking from scratch, but is incredibly easy!
Print
Pin
Makes: 9 servings
📧 Email Me This Recipe
Ingredients
- 1 15.25 oz. box yellow or vanilla cake mix see notes for 13.25 oz. box
- 1 cup sour cream (can substitute with full-fat Greek yogurt)
- 3 large eggs room temperature
- ⅓ cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ½ cup light brown sugar packed
- 2 teaspoon ground cinnamon
Butter Topping
- 3 tablespoon unsalted butter melted and slightly cooled
- ¼ cup light brown sugar packed
- ½ teaspoon ground cinnamon
Vanilla icing
- ½ cup confectioners' sugar
- 1-2 teaspoon milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9x9 baking pan.
- In a large bowl, stir together cake mix, sour cream, eggs, melted butter, and vanilla until smooth.
- Spread half the batter in the prepared pan. Top with dollops of cinnamon swirl mixture.
- Gently spread remaining batter over the top. I recommend dropping in dollops and using an offset spatula to gently spread the batter.
- Drizzle top with buttery/brown sugar mixture.
- Bake for 35-40 minutes, until the center is set and a toothpick inserted comes out with moist crumbs.
- Cool cake slightly before adding icing and slicing.
Cinnamon Swirl
- In a small bowl, mix together brown sugar and cinnamon.
Buttery Topping
- In a small bowl, stir together melted butter, brown sugar, and cinnamon until combined.
Vanilla Icing
- Whisk together confectioners' sugar, 1 tablespoon milk, and vanilla extract in a medium bowl. If mixture is too thick, add remaining tablespoon milk a little at a time, until desired consistency is reached.
Notes
- If you're using a 13.25 oz box of cake mix, I would keep everything the same except I would use ¾ cup + 2 tablespoon sour cream and ¼ cup melted butter.
- If you want to skip a step and avoid dirtying another bowl, I recommend skipping the butter topping and making extra brown sugar/cinnamon mixture to sprinkle over the top.
- You can also feel free to skip the vanilla icing drizzle. Or you can spread store-bought frosting over the top or mix frosting with some milk to drizzle over the top.
- To store: keep covered tightly at room temperature for up to 3 days. Or store in the fridge for up to 5 days. I recommend heating gently in the microwave before serving.
- This is a great brunch option for baking a day ahead!
Useful Products
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!