This simple coffee crumb cake recipe is perfectly tender, velvet-y, and beyond easy to make using a box of Bisquick. I just mix a few ingredients together then pop it in the oven to bake! I created a deliciously crispy crumble topping using cornflakes and brown sugar, plus chocolate chips for an extra sweet kick. It all comes together quickly, and I can eat it any time of day!
Bisquick Mix Cake with Crunchy Cornflake Topping
I’m a big fan of pairing sweet cakes and breads with my morning (or afternoon) coffee. I also love using boxed mixes to make measuring and baking prep totally easy. So trying out the old-fashioned Bisquick coffee cake seemed like the simplest way to go. The Bisquick pancake and baking mix works so well as the base of a soft, moist cake, and it took little more than dumping ingredients into a bowl and stirring.
To make this velvet crumb cake my own, I took some inspiration from my cornflake brownies. Instead of using coconut, I coated Cornflakes cereal in butter and brown sugar to make a crumble-style topping that adds a little crunch. The chocolate chips are optional, but I don’t know why you’d want to skip them!
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Bisquick Coffee Cake Recipe
Equipment
- 8×8 Baking Pan
- Hand Mixer or Stand Mixer
Ingredients
- 1½ cups Bisquick Baking Mix *
- ½ cup granulated sugar
- ½ cup milk
- 2 tablespoons vegetable shortening **
- 1 teaspoon pure vanilla extract
- 1 egg
Topping:
- 1 cup crushed Cornflakes ***
- ⅔ cup light brown sugar
- 6 tablespoons unsalted butter softened
- 4 tablespoons milk
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350℉. Prepare an 8×8 baking pan with a non-stick baking spray.
- In a large bowl, mix the Bisquick mix, sugar, ½ cup milk, shortening, vanilla, and egg until combined; about 30 seconds to 1 minute.1½ cups Bisquick Baking Mix, ½ cup granulated sugar, ½ cup milk, 2 tablespoons vegetable shortening, 1 teaspoon pure vanilla extract, 1 egg
- Place the mixer on low speed and continue mixing, for about 4 minutes, until the texture is like a thick pancake batter.
- Pour the batter into the prepared pan, spread to the edges with a spatula, and bake for 30 minutes.
- Let the cake cool slightly in the pan. Meanwhile, prepare the topping.
- In another bowl, mix the cornflakes, brown sugar, butter, and milk until well combined.1 cup crushed Cornflakes, ⅔ cup light brown sugar, 6 tablespoons unsalted butter, 4 tablespoons milk
- Fold in the chocolate chips with a spatula.½ cup semisweet chocolate chips
- Sprinkle the cornflake topping over the warm cake. Use a spatula to help spread the topping over the full cake.
- Place under a broiler for 1-2 minutes, until the top is golden brown.
- Slice and serve warm or cooled.
Notes
- This coffee cake can be made without the cereal topping or chocolate chips. Try finishing it with shredded coconut, sliced almonds, cinnamon, or chopped walnuts instead!
- To make removal extra easy, criss-cross sheets of parchment paper into the baking pan, leaving a bit of overhang.
- Broiling at the end helps the topping meld into the cake and crisp up. It also helps the chocolate chips melt slightly, while enhancing the sweetness of the brown sugar. This step won’t take more than a minute or two.
How to Make Coffee Crumb Cake with Bisquick Step by Step
Prep: Gather the list of ingredients for this Bisquick coffee cake recipe. Let the butter and shortening soften before mixing. Preheat your oven to 350℉. Then prepare an 8×8 inch baking pan with parchment paper and/or non-stick baking spray.
Make the Batter: In a large bowl using an electric mixer, mix 1½ cups of Bisquick Baking Mix with ½ cup of granulated sugar, ½ cup of milk, 2 tablespoons of vegetable shortening, 1 teaspoon of vanilla extract, and 1 egg until combined; about 30 seconds to 1 minute. Then reduce the mixer speed to low, and continue mixing for about 4 minutes, until the texture is like a thick pancake batter.
Bake the Cake: Pour the Bisquick cake batter into the prepared baking pan, and use a rubber spatula to spread it into the edges. Bake coffee cake at 350℉ for 30 minutes. Test by inserting a toothpick into the middle — when the toothpick comes out clean, the cake is done. Let the cake cool slightly in the pan while you prepare the topping.
Make the Topping: In another bowl, mix 1 cup of crushed Cornflakes, ⅔ cup of light brown sugar, 6 tablespoons of softened unsalted butter, and 4 tablespoons of milk until well combined. Then fold in ½ cup of semisweet chocolate chips.
Finish and Serve: Sprinkle the cornflake topping over the warm cake. Use a spatula to help spread the topping over the full cake evenly. Place under the broiler for 1-2 minutes, until the top is golden brown. Slice and serve the crumb cake warm or cooled.
How to Store
Let Bisquick coffee cake cool completely before storing. You can wrap it tightly in plastic wrap, place it in a resealable bag, or store it in an airtight container. This cake can be stored at room temperature or in the refrigerator for up to 4 days.
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