Easy Old Fashioned Bisquick Coffee Cake (9×13 size)

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There’s something about the smell of cinnamon and butter drifting through the kitchen on a Saturday morning while everyone’s still half-asleep and coffee’s brewing on the counter. Made with a handful of simple ingredients and a crumb topping so good you’ll want to sneak a bite before it even cools.

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This old-fashioned Bisquick version keeps things simple, which is why it’s been a breakfast-table staple for generations. Bake it up in a 9×13, and you’ve got a whole tray of deliciousness ready for lazy mornings, family gatherings, potlucks, or just because the weekend deserves a sweet treat.

• Prep time: 10 minutes
• Cooking time: 30-40 minutes
• Servings: 15 to 18 pieces
• Prep level: Beginner +

Ingredient Notes

• Bisquick baking mix: The star of the show. It gives it structure and flavor, so don’t swap it out.
• Salted butter, melted: Used in both the batter and the topping. Melted makes it easy to mix in, and the salt helps balance all that sweetness. If you only have unsalted on hand, add a little bit of salt to make up for it.
• Sugar: A mix of granulated in the batter and light brown sugar in the topping gives you the best flavor combo.
• Cinnamon: This is where the flavor really lives, so go generous with it.
• Milk: Whole milk makes the cake extra soft, but 2% works fine too.
• Large eggs: Help everything bind together and give the cake a little lift.
• Vanilla: Optional but recommended. It rounds out the sweetness nicely.

Step-by-Step Instructions

Heat oven and grease a large baking dish. Combine 2 cups Bisquick, brown sugar, cinnamon, and 1/2 stick melted butter. Mix until you have a crumb-like texture. Set aside.

In a large bowl, combine the 3 cups Bisquick, sugar, milk, eggs, and melted butter. Mix until just combined (don’t overmix); a few lumps are okay.

Pour batter into the prepared baking dish and spread evenly with a rubber spatula. Sprinkle topping evenly over the top of the cake, edge to edge.

Place in the preheated oven and bake until golden and a toothpick comes out clean.

Let the cake cool on a wire rack for a few minutes before slicing and serving.

See the recipe card at the bottom of this post for complete measurements and baking temperature.

Laura Belle’s Tips

1. Measure your Bisquick correctly – the best way is to spoon it into a measuring cup, then level it off with a knife (per box lid instructions). Scooping straight from the box packs in extra mix and can make your cake dense or dry.
2. Don’t overmix the batter – a few lumps are fine. Overmixing makes the cake dense instead of tender.
3. Check early – start peeking at 28 minutes since ovens vary. You want a moist Bisquick coffee cake with a golden brown streusel, not dry.
4. Let it cool before slicing – for the best texture and cutting, the coffee cake should rest before slicing. This allows the steam to set into the cake. Slicing too soon may result in a gummy texture or a crumbly mess.
5. Store leftover coffee cake, covered with plastic wrap, at room temperature for 2 days, or in the fridge for up to a week. A quick 10-second microwave zap brings it back to fresh-baked warmth.

What to Serve with Bisquick Cinnamon Coffee Cake

• A cup of coffee – it’s called coffee cake for a reason. It’s a classic combination.
• Fresh fruit – berries or sliced peaches add a little brightness to balance out the sweet crumb.
• Scrambled eggs and bacon for a full brunch spread. The savory complements the sweetness perfectly.
• A dollop of whipped cream if you’re serving it more dessert-style.
• A drizzle of glaze or icing on top – powdered sugar and a splash of milk.

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Yield: 15 to 18 pieces

Easy Old Fashioned Bisquick Coffee Cake (9×13 size)

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This easy Bisquick coffee cake is soft, buttery, and topped with a cinnamon crumb that turns golden in the oven. Full of nostalgic and family-favorite flavor.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• Streusel topping:
• 2 cups of Bisquick
• 1 cup light brown sugar, packed
• 8 tablespoons of melted butter (1 stick salted)
• Coffee cake batter:
• 3 cups of Bisquick
• 2 large eggs at room temperature
• 1 tablespoon vanilla extract
• 1 cup milk
• 1/3 cup sugar
• 4 tablespoons butter, melted (1/2 stick)
• Nonstick cooking spray

Instructions

1. Preheat the oven to 350°F and grease a 9×13 baking dish.
2. Make the crumb topping: In a medium bowl, mix 2 cups Bisquick, brown sugar, cinnamon, and melted butter until it looks like wet sand. It may take 2-3 minutes of mixing to achieve this texture. Set aside.
3. In a large mixing bowl, stir or whisk together 3 cups of Bisquick, sugar, milk, 2 eggs (slightly beaten), vanilla extract, and melted butter until just combined. Don’t overmix; a few lumps are totally fine.
4. Pour the cake batter into the prepared pan and spread it out evenly with a spatula.
5. Sprinkle the topping evenly over the batter. (I use my fingers, but you can use a spoon).
6. Bake for 30-40 minutes, or until a toothpick comes out clean from the center of the cake and the top is golden and slightly crisp. 
7. Let cool on a wire rack for 10-15 minutes before slicing.

Notes

Needed Equipment:

• Large bowl
• Medium bowl
• Measuring cups and spoons
• 9×13-inch baking dish
• whisk
• rubber spatula
• cooling rack

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 514Total Fat: 21gSaturated Fat: 9gUnsaturated Fat: 12gCholesterol: 49mgSodium: 1085mgCarbohydrates: 70gFiber: 2gSugar: 30gProtein: 8g

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