Copycat Starbucks Coffee Cake
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Starbucks Coffee Cake is light and fluffy but plenty moist, perfect on any breakfast or brunch table. And aside from our secret ingredient — sour cream — you likely already have everything you need to make it! This copycat version even has the cinnamon swirl and streusel topping. Just like the original cinnamon coffee cake at Starbucks!
Starbucks Coffee Cake
I love making pumpkin coffee cake in the fall and blueberry almond breakfast cake during the summer months, but I needed something that worked all year round.
And this copycat Starbucks cinnamon coffee cake was just the thing!
That thick, sweet, cinnamon ribbon throughout reminds me of my favorite swirl bread, but this is much easier to make — and quicker too.
Have a whole pan ready in about an hour for about the same cost as a single slice from the cafe.
Who can resist a delicious, freshly baked treat that also saves you some money? Score!
Ingredient Notes and Substitutions
- Dry Ingredients – We’re using the staples: all-purpose flour, baking soda and baking powder, and salt.
Whisk or sift together to ensure there are no lumps in your Starbucks coffee cake. You’ll need some extra for the topping too. - Unsalted Butter – This goes in the batter and the streusel topping. Leave ¼ cup in the fridge for the topping, then soften the rest on the counter.
If all you have is salted butter, reduce the salt in the batter by half. - Sugar – Use regular granulated sugar in the cake (plus the cinnamon swirl) to keep the texture light and fluffy. Then, use brown sugar for the streusel topping.
- Ground Cinnamon – A little goes a long way to add a ribbon of flavor through the cake and extra warmth to the crumbly topping. Don’t leave it out!
- Vanilla Extract – Complements the cinnamon and enhances the warm flavors. Almond extract is a good substitute or even pure maple syrup in a pinch.
- Sour Cream – That’s right! Sour cream adds a subtle tang and TONS of moisture to this Starbucks coffee cake recipe.
You can substitute plain Greek yogurt if needed, but avoid regular yogurt as it’s too thin.
Tips and Tricks to Make Cinnamon Coffee Cake Like Starbucks
- Add the batter to the pan in dollops.
Especially the layer that goes on top of the cinnamon swirl!
This makes it easier to spread the batter evenly without dragging the cinnamon mixture along with it.
- Use parchment paper for picture-perfect squares.
You’ll still need to grease the pan first, which helps hold the parchment in place. Otherwise, it will slide around when you’re trying to spread the batter around.
After the cake is cooled, lift it straight out of the pan and onto a cutting board — leaving a little parchment hanging over the side helps with this!
Peel away the paper and slice your cake into evenly sized squares and voila! You’re ready to serve.
- Avoid overbaking so it doesn’t dry out.
Coffee cake is done when the edges start to pull away from the pan and a toothpick inserted into the center comes out clean.
A few moist crumbs are fine, but if the toothpick is coated in wet batter, it needs more time.
Let it cool in the pan for about 10 minutes — this makes it easier to remove. Then, transfer to a wire rack to finish cooling all the way.
Don’t leave it in the hot pan, or it will overbake there!
Prep Ahead
- Bring eggs, butter, and sour cream to room temp
- Grease and flour baking pan
- Preheat oven to 350°F
Kitchen Tools You Will Need
- 9×9 Square Pan – Or double this Starbucks coffee cake recipe in a 9×13 Baking Dish for a larger batch!
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Wire Rack – Great for cooling all kinds of baked goods.
Serving Suggestions
I always love a slice of cinnamon coffee cake from Starbucks as an afternoon treat — with an iced cinnamon dolce latte, of course.
But when I make this copycat Starbucks coffee cake recipe at home, I can enjoy it for breakfast, dessert, and anything in between!
Keep this in rotation with my copycat recipes for egg bites, banana bread, lemon loaf, and blueberry muffins. You’ll never need to visit the cafe again!
Storing and Reheating Starbucks Cinnamon Coffee Cake
Transfer leftovers to an airtight container to prevent them from drying out. Store at room temperature for up to 3 days or in the refrigerator for up to a week.
You can also freeze individual slices of Starbucks coffee cake for longer storage. Wrap each slice tightly with plastic wrap and place in a freezer-safe storage bag.
Freeze for up to 3 months, then thaw at room temperature before serving. Warm slices in the microwave for 10-15 seconds if you’d like!
Starbucks Coffee Cake Recipe FAQ
Most likely because it’s meant to be enjoyed with a cup of coffee. It’s much lighter than traditional dessert cakes, making it perfect for breakfast, an afternoon snack, or an end to an evening meal.
No, the original recipe does not include nuts and neither does this copycat version.
However, it’s always best to double-check if you have allergy concerns. And if you don’t, you can certainly add chopped nuts to the streusel topping of your homemade Starbucks coffee cake!
It’s likely that your butter wasn’t cold enough, and you may have also overworked the mixture. While it’s easiest to mix by hand, the warmth from your fingers will cause the butter to soften faster!
Be sure to cube the butter straight from the fridge — or freeze the butter first — so it’s as cold as possible. Using a fork, mix the streusel topping until it resembles crumbs no larger than a pea, then sprinkle onto the batter right away.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Starbucks Coffee Cake
Equipment
Ingredients
For the Coffee 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, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, room temperature
For the Cinnamon-Sugar Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the softened butter with the granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients alternately with the sour cream into the wet ingredients until well combined.
- In a small bowl, combine the cinnamon and sugar for the swirl. In another bowl, prepare the streusel topping by mixing the flour, brown sugar, and cinnamon. Cut in the cold cubed butter until crumbly.
- Pour half of the batter into the prepared baking pan. Sprinkle the cinnamon-sugar swirl mixture over the batter. Top with the remaining batter.
- Sprinkle the streusel topping evenly over the top of the batter.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve, enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2024
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Absolutely delicious! This coffee cake was so easy to make and turned out just like the one from Starbucks.
Hi Taylor!
We’re so glad that you enjoyed the recipe!!
TSRI Team Member,
Devlyn