This cream cheese coffee cake combines a buttery, tender crumb cake with a creamy, tangy layer of cream cheese and a sweet, streusel topping. Perfect for breakfast, Christmas brunch, or a snack with your coffee!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This Recipe
If you’re looking for the perfect coffee companion, this cream cheese coffee cake is it! Soft, buttery cake layered with a sweet, creamy ribbon of cream cheese and topped with a crunchy, streusel layer. It’s that ideal balance of sweetness and a little tang, making it a standout for breakfast, brunch, or just whenever you’re craving a treat with your coffee. Plus, it’s easy to make, so you can whip it up for any occasion—or no occasion at all!
Coffee Cake Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- All-purpose Flour: The base for both the cake and streusel topping and holds everything together. Gluten-free flour can work too!
- Granulated Sugar : Adds sweetness to the cake, cream cheese filling, and streusel.
- Cream Cheese: The creamy middle layer that brings a slight tang and smooth texture. Full-fat is best, but light cream cheese works if you’re watching calories. Make sure the cream cheese is softened to room temperature.
- Butter: Used in the cake and the topping for a rich, buttery flavor. Unsalted is best, but salted can work too—just reduce the extra salt in the recipe.
- Eggs: Adds moisture and structure to the cake. For an egg-free option, you can try a flax or chia egg.
- Vanilla Extract: Brings out the flavors of the cake. Almond extract could be a fun alternative for a nutty twist.
- Baking Powder & Baking Soda: Helps the cake rise and stay fluffy.
- Sour Cream: Adds moisture and keeps the cake tender. Greek yogurt is a great alternative if you’re out of sour cream.
- Powdered Sugar & Milk: Mix the powdered sugar with a little milk for a simple glaze drizzle over the top—perfect for an extra sweet finish.
How to Make Cream Cheese Coffee Cake
[Step 1] Filling: In a stand mixer or mixing bowl with a hand mixer, combine the softened cream cheese, sugar, egg and vanilla until creamy. Set aside.
[Step 2] Cake Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
[Step 3] In a stand mixer or a mixing bowl with a hand mixer, cream together the butter and sugar. Add the eggs to the batter, one at a time. Mix in the vanilla. Alternate adding the flour mixture and the sour cream, mixing to combine.
[Step 4] Spread half of the batter in a 9x13 baking pan that has been sprayed with nonstick spray. Top the batter with the cream cheese mixture. Spread the remaining cake batter over the cream cheese and swirl with a butter knife.
[Step 4] Streusel: In a small bowl, whisk together the sugar and flour. Add the cold, cubed butter and mix into the sugar mixture with a fork or pastry blender until crumbs form. Sprinkle the streusel over the cake batter.
[Step 5] Bake the cake at 350 degrees for 45 minutes or until a toothpick inserted into the center comes out clean.
[Step 6] Glaze: In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the cake and allow to cool completely. Store in an airtight container in the refrigerator for 4-5 days.
Baking Tips & Tricks
- Soften your cream cheese and butter: Make sure these are at room temp to help them blend smoothly into the batter and topping.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until combined to keep the cake light and fluffy.
- Layer carefully: Spread the cream cheese layer evenly between cake layers for a nice, even bite of creamy goodness in each slice.
- Keep an eye on the baking time: All ovens vary, so start checking around 5-10 minutes before the recommended time to avoid over-baking.
- Use parchment paper: Line your baking pan for an easy release and minimal cleanup.
- Cool before slicing: Let the cake cool a bit to set the layers and prevent the cream cheese from oozing out.
- Add a glaze for extra sweetness: A simple powdered sugar glaze gives a pretty finish and a touch of added sweetness.
Recipe Variations
- Add fresh fruit: Try adding blueberries, raspberries, or sliced apples between the layers for a fruity twist.
- Swirl in some jam: Strawberry, raspberry, or apricot jam swirled into the cream cheese layer adds a burst of flavor and color.
- Make it nutty: Add chopped pecans, walnuts, or almonds to the crumb topping for extra crunch.
- Add spices: Cinnamon, nutmeg, or even a hint of cardamom in the batter or topping can give it a cozy, spiced flavor.
- Swap in Greek yogurt: For a slightly tangier flavor and a boost of protein, use Greek yogurt in place of some or all of the sour cream.
- Try a chocolate version: Sprinkle chocolate chips between the layers or in the crumb topping for a touch of sweetness.
- Go for a citrusy vibe: Add lemon or orange zest to the cream cheese layer for a bright, fresh twist.
- Top with powdered sugar or glaze: Dust with powdered sugar or drizzle a vanilla or lemon glaze on top for a beautiful and sweet finishing touch.
Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!
Cream Cheese Coffee Cake
Ingredients
Cream Cheese Filling
- 2 8 Ounce Packages Cream Cheese, softened
- ½ Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1 Egg
Coffee Cake
- 3 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Butter softened
- 1 Cup Sugar
- 4 Eggs
- 1 Teaspoon Vanilla Extract
- 1 Cup Sour Cream
Streusel
- ¼ Cup Sugar
- ¼ Cup Flour
- 3 Tablespoons Cold Butter cubed
Glaze
- ¼ Cup Powdered Sugar
- ½ Tablespoon Milk
Instructions
- Filling: In a stand mixer or mixing bowl with a hand mixer, combine the softened cream cheese, sugar, egg and vanilla until creamy. Set aside.
- Cake Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
- In a stand mixer or a mixing bowl with a hand mixer, cream together the butter and sugar. Add the eggs to the batter, one at a time. Mix in the vanilla. Alternate adding the flour mixture and the sour cream, mixing to combine.
- Spread half of the batter in a 9x13 baking pan that has been sprayed with nonstick spray. Top the batter with the cream cheese mixture. Spread the remaining cake batter over the cream cheese and swirl with a butter knife.
- Streusel: In a small bowl, whisk together the sugar and flour. Add the cold, cubed butter and mix into the sugar mixture with a fork or pastry blender until crumbs form. Sprinkle the streusel over the cake batter.
- Bake the cake at 350 degrees for 45 minutes or until a toothpick inserted into the center comes out clean.
- Glaze: In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the cake.
Ellen says
5+ stars on this "not too sweet", moist coffee cake. I did not add the glaze; cake was so delicious. Thank you.