Cake Mix Sour Cream Coffee Cake

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Sour cream makes this coffee cake super moist and the best part is that it starts with a cake mix. It’s so easy to make, and loaded with lots of cinnamon crumbly goodness. This breakfast cake is an instant crowd pleaser!

Cake Mix Sour Cream Coffee Cake

I love eating cake for breakfast. And I know you know I’m serious because yesterday we chatted about my lack of shame for eating all sorts of debatably inappropriate foods first thing in the morning.

Cake Mix Sour Cream Coffee Cake

But really, cake is on the less-weird list of breakfast foods because while admittedly I have eaten frosted chocolate birthday cake with sprinkles within 17 minutes of waking up, it’s really not that far of a stretch from the towering shortstacks that we all like to down at the local IHOP. Really? Pancakes? We didn’t even try to disguise the name on that one.

Cake Mix Sour Cream Coffee Cake

At least this coffee cake isn’t smothered in syrup, right?

Instead it’s loaded down with a cinnamon crumble topping. Oh oh oh, and that same crumble topping is rippled right throughout the center of the cake too. Raise your hand if the streusel is your favorite part?? Good. So you all know exactly what I’m talking about when I say there can never be enough streusel.

Cake Mix Sour Cream Coffee Cake

I developed this recipe as an easy-to-make totally delicious option for feeding a crowd. When family and friends are coming over, the last thing you want to do is fuss over a labor-intensive breakfast. This cake is just the thing because it starts with a cake mix and just four other ingredients. Easy peasy. And the crumble topping is a cinch to make so the prep takes only 10-15 minutes tops then it’s into the oven. Super moist and loaded with cinnamon crumble, this is an instant favorite!

Cake Mix Sour Cream Coffee Cake

What people are saying about this Cake Mix Sour Cream Coffee Cake

“Absolutely the best coffee cake I have ever made, and maybe my new go to family treat. The trick to the second layer is dropping the batter by dollops and then sprinkling a bit of the crumb topping to help spread. Well worth the trouble! Delicious. It won’t last the day. I will recommend this to all my friends.” – Susanne

“I’m just sitting down to taste a piece of this coffee cake, all i have to say is DELICIOUS!!! The batter is thick but if you take your time and use dollops of the batter it will spread!! May not be the easiest of batters but the result IS worth the extra time! I will use this recipe again and again because it’s that good. Thank You Tiffany!!” – Tammy

“Found this on Pinterest when looking for a quick coffee cake recipe. After reading the comments I decided to spread all of the batter out first (with a spatula sprayed with Pam) and then put one layer of crumb on the top. Yes, the batter is thick but you can work with it. Oh my gosh, this came out so good! Rich, moist, flavorful, and the whole house smelled great! My husband loved it and it’s my new go-to recipe, highly recommend, so yummy!” – Lisa

“I wrangled all the dough into one layer, grinned with decadent delight at the massive layer of crumble that left me for the top, and I’m about to dish it out to my slobbering family with huge glasses of cold milk. It is to die for! I’m glad I “toughed it out” for that whole 5 minutes to make it! :p Thanks Tiffany!” – Ginger

Cake Mix Sour Cream Coffee Cake

Cake Mix Sour Cream Coffee Cake

Sour cream makes this coffee cake super moist and the best part is that it starts with a cake mix. It's so easy to make, and loaded with lots of cinnamon crumbly goodness. This breakfast cake is an instant crowd pleaser!
4.33 from 34 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8


  • 1 package yellow cake mix (mix only, not prepared)
  • 1 egg
  • 1 cup sour cream (may sub plain greek yogurt)
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla

Crumble Topping

  • 1 1/4 cups flour
  • 2/3 cup brown sugar
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter (8 tablespoons), chilled and cut into cubes


  • Preheat oven to 350 and grease a 9x13 inch baking dish with cooking spray.
  • First prepare the crumble. Whisk together flour, brown sugar, sugar, salt, and cinnamon. Cut in chilled butter until crumbly. Set aside.
  • Next prepare the cake. Combine cake mix, egg, sour cream, melted butter, and vanilla and mix until combined. It's okay if the batter still has some lumps.
  • Spread half the cake batter in the bottom of the greased baking dish. Sprinkle with half of the crumble mixture. Grease a rubber spatula and gently spread the remaining batter over the crumble (this takes a little finessing but it's worth it if you just work with it - see note). Top with remaining crumble.
  • Bake for 30-35 minutes until an inserted toothpick comes out clean. Serve warm.


If you don't want to worry about working with the batter (which is thick) to make the layers, you can spread all of the batter in the pan, then top with all of the crumble and bake as directed.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!


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Recipe Rating


Just PREPARED the batter, chose Not to split THe batter because it seemed like there really wasn’t ENOUGH to do that. Left me wondering if I missed an ingredient but I checked MULTIPLE times. Batter was definitely thick but for a 9×13 pan, not enough batter to make two layers. Will see how it Comes out.

2 stars
This was incredibly dry. I kept checking my measurements Since it didn’t seem right. Any attempt to place half down is ridiCuloUs. I think the pan size is wronG and theres twice as much crumb as a cake mix needs. Was not good. Crumb mix never got wET…dry mess and cake was over cooked.

    Sorry to hear that you did not have a good experience using this recipe!

    The same issue here. When the cake was done and The topp was dry, i melted a 1/2 stick of butter, drizzled over the top and broiled for about a minute. If I make this aga,iwould cut the flour down, use dark brown sugar and use mOre butter.

Made this cake into 2) 8×8 coffee cakes- put 1C.blueberries ontop of each cake; baked 30 mi., cooled and lightly glazed after they cooled- will save streusel topping for next time.

Reading the reviews,,,I thought this cake was GREAT!,,i do agree that you cannot mAke 2 layers in a 9×13 pan,,,but i didnt want to anyway….as far as the thick dry crumb mixture,,,,thats exactly what a coffee cake is supposed to be!,,,i loved it!,,and so did my family,,,,,,Will defin make again!

    Thank you for your awesome feedback, Dorothy!

      Your welcome,,,since i wroTe this ive had several requests for this recipe!….next,i will try to come up with a vanilla fluffy cream to put into this cake after it is baked!,,,i think that would be awesome!,,,something very light,,that i can pipe in To cake with a pastry bag?

Question…Can I put the crumb “topping” in bottom of a bundt pan and Put the cake batter on top?

    I’ve never tried that, to be honest. I’ve always use it on top!

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