Enjoy the perfect pairing of a warm cup of coffee and a tender slice of cake with this easy cake mix coffee cake recipe. Made from a boxed cake mix and topped with a crunchy streusel, this moist, flavorful cake is simple to prepare and ideal for breakfast, brunch, or a sweet snack.
This version uses a boxed cake mix and no eggs (yogurt replaces eggs), making the recipe quick, forgiving, and accessible for busy bakers or anyone avoiding eggs.
Ingredients Needed
- 1 box cake mix – white or yellow cake mix works best for a light crumb.
- All-purpose flour – an extra 1/4 cup is added when using yogurt instead of eggs. Omit the extra flour if you use eggs.
- Yogurt – use thick yogurt such as Greek yogurt (about 1/2 cup) as the egg substitute; you can replace it with two eggs if preferred.
- Oil – a neutral oil like canola or vegetable oil (about 1/3 cup); melted butter may be used instead.
For Streusel:
- All-purpose flour – helps bind the streusel and keeps it crisp.
- Almond flour – adds depth of flavor; you can substitute regular flour or almond meal if desired.
- Brown sugar – for caramel notes and a tender crumb.
- Cold butter, cubed – use unsalted butter, cubed and kept cold so the streusel remains crumbly.
- Pecans – chopped for crunch; substitute other nuts or omit if preferred.
See the recipe card below for full quantities and the step-by-step method.
Coffee Cake without Coffee?
“Coffee cake” can mean two things: a cake flavored with coffee, or a cake meant to be enjoyed with coffee. This recipe follows the latter tradition—it’s not flavored with coffee, but it pairs beautifully with a hot drink. If you prefer a coffee-flavored sponge, you can add a small amount of instant coffee dissolved in the warm milk used to make homemade buttermilk.
Step-by-Step Instructions
Preheat the oven:
Preheat your oven to 180°C (350°F).
Prepare the pan:
Grease an 8×8 inch (20 x 20 cm) square pan and line it with parchment paper so the edges hang over the sides for easy removal after baking.
Crumb topping
In a large bowl, combine 3/4 cup all-purpose flour, 1/2 cup almond flour, 1/2 cup brown sugar, and 1/4 teaspoon salt. Add 1/3 cup cold cubed butter and cut it into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in 1 cup chopped pecans. Set the streusel aside.
Prepare the cake batter
Make a quick homemade buttermilk by adding 1/2 teaspoon vinegar to 1/2 cup lukewarm milk. Stir and let sit 5 minutes.
In a medium bowl, mix the contents of the cake mix with 1/4 cup extra all-purpose flour (only required when using yogurt instead of eggs). In a large bowl, whisk 1/2 cup yogurt, then gradually whisk in 1/3 cup oil and 1 teaspoon vanilla until smooth.
Alternate adding the dry mix and the buttermilk to the wet ingredients, beginning and ending with the dry mix. Fold gently until the batter is smooth. Pour the batter into the prepared pan and spread it evenly. Evenly sprinkle the streusel over the batter.
Bake the cake
Bake at 180°C (350°F) for 40–50 minutes. Insert a toothpick into the center—when it comes out clean or with a few crumbs, the cake is done. If the top is browning too quickly while the center is still baking, loosely cover the cake with foil for the final 10 minutes.
Allow the cake to cool in the pan for about 5 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
Optional lemon glaze: Whisk 1 cup powdered sugar with 2–3 tablespoons lemon juice until smooth and drizzle over the cooled cake. Let the glaze set before slicing.
The finished cake is soft and tender with a satisfyingly crisp streusel. A lemon glaze adds a bright counterpoint to the sweetness.
Storage Instructions
Room temperature: Keep the cake in an airtight container or wrapped tightly with plastic wrap. It will stay fresh for 3–4 days.
Refrigeration: Store in the refrigerator to extend freshness to about one week.
Freezing and thawing
- To freeze: Cool completely, wrap tightly in plastic wrap, and place in a resealable freezer bag or airtight container. Freeze up to 3 months.
- To thaw: Remove wrapping and thaw at room temperature for 2–3 hours. Warm in a 180°C (350°F) oven for about 10 minutes if you want it refreshed.
Best Tips
- Ensure the milk is lukewarm (not hot) when you add the vinegar—this creates a quick buttermilk that helps the cake rise and stay tender.
- Alternate adding dry mix and buttermilk when combining to avoid overmixing and keep the cake light.
- Use cold butter for the streusel so it stays crumbly rather than turning into a paste.
- Line the pan with parchment paper that overhangs the sides to lift the cake out easily after baking.
- If the top browns too fast, tent the cake loosely with foil for the last 10 minutes of baking.
- For extra streusel throughout, layer half the batter, add some streusel, then top with the remaining batter and streusel for a streusel swirl effect.
Frequently Asked Questions
Can I use a bundt pan for this recipe?
Yes. Baking time may vary depending on the pan size and shape.
Can I use a different cake mix?
Yes. A yellow or white mix gives the classic coffee cake flavor; chocolate or spice mixes will change the cake’s flavor profile.
How can I boost flavor?
Add spices such as cinnamon or nutmeg to the dry ingredients, or fold in chocolate chips or dried fruit.
Can this recipe make muffins?
Yes. Preheat the oven to 180°C (350°F), line a muffin tin, fill cups about two-thirds full, and bake 20–25 minutes until a toothpick comes out clean.
Recipe Summary
The Best Cake Mix Coffee Cake without Eggs
This simple, no-egg coffee cake uses a boxed cake mix, yogurt, and a buttery pecan-almond streusel for a soft cake with a crunchy topping. Makes about 12 slices.
Ingredients (measured)
- For streusel: 3/4 cup (90 g) plain flour, 1/2 cup (45 g) almond flour, 1/2 cup (90 g) brown sugar, 1/4 tsp salt, 1/3 cup (76 g) cold butter (cubed), 1 cup pecans chopped.
- For the cake: 1/2 cup (125 g) lukewarm milk, 1/2 tsp vinegar, 1 box cake mix, 1/4 cup plain flour, 1/2 cup (120 g) yogurt (or two eggs), 1/3 cup (73 g) oil, 1 tsp vanilla essence.
Instructions (concise)
- Preheat oven to 180°C (350°F). Grease and line an 8×8 inch pan with parchment.
- Make streusel: combine dry ingredients, cut in cold butter, stir in pecans.
- Make buttermilk: add vinegar to warm milk and rest 5 minutes.
- Mix cake: combine cake mix and extra flour. Whisk yogurt, add oil and vanilla, then alternate adding dry mix and buttermilk until smooth.
- Pour batter into pan, top with streusel, and bake 40–50 minutes. Cool, glaze if desired, slice, and serve.
Nutrition (per slice, approximate)
Calories: 428 kcal · Carbohydrates: 55 g · Protein: 5 g · Fat: 22 g