Bisquick Coffee Cake Recipe

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: slices

Calories: 455kcal

Author: Becky Hardin

Inspired by the original Bisquick velvet crumb cake, this easy coffee cake with chocolate chips and crunchy cornflake topping is the perfect breakfast, sweet snack, or dessert!

Print Recipe

Equipment

8x8 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 8x8 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.

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. 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.

Do not leave the cake unattended during this step. Promptly remove the cake when the top is golden brown. It may not take the full 1-2 minutes.

Slice and serve warm or cooled.

Notes

*Use the Original Bisquick Pancake & Baking Mix for this recipe.

**You can use an equal amount of refined coconut oil in place of shortening.

***Frosted Flakes or another flakey cereal can be used instead of Cornflakes.

Becky's Top Tips:

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.

Storage: Store Bisquick coffee cake covered with plastic wrap, or in a sealed container. Keep at room temperature or store in the fridge for up to 4 days.

Nutrition