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Buttermilk Coffee Cake

This Buttermilk Coffee Cake has cinnamon streusel all over the top and in the middle of the cake. It is made with lots of tangy buttermilk to keep it moist for days.

Two pieces of buttermilk coffee cake on platesI love using buttermilk for baking. It’s thick and tangy and keeps baked goods moist for days. I usually send all the baked goods I test on the weekend with my husband to work on Monday or Tuesday. But this Buttermilk Coffee Cake, I kept munching on it for breakfast the whole week, and it stayed moist until the very last slice.A slice of buttermilk coffee cake is lifted from the cake stand

How to make Buttermilk Coffee Cake with Streusel

First, make the cinnamon streusel by mixing together flour, sugar, cinnamon and cold butter. Use a pastry blender to cut the butter into the flour mixture to create coarse crumbs. Alternately, the streusel can be made using a food processor very easily. This can be made a head of time and kept refrigerated or just before you start baking. If the kitchen is warm, keep the streusel refrigerated so it doesn’t melt.A collage of photos showing cinnamon streusel in the making

Allow all of your refrigerated ingredients to come to room temperature before mixing up the cake batter; that includes your butter, eggs and buttermilk. Cream the butter and sugar together until light and fluffy, then add the eggs and beat to combine. At this stage, sometimes the mixture looks slightly separated, especially if the eggs are still cold. Don’t worry too much, just keep mixing and move on to the next step which is adding the flour mixture and buttermilk.A collage of photos showing the cake batter being mixed

Alternate your addition of the flour and buttermilk: half flour, mix, half buttermilk, mix, then remaining flour, mix, remaining buttermilk, mix. When done, make sure to scrape down the side and bottom of the bowl for even mixing.Buttermilk coffee cake batter in the stand mixer bowl

A collage of photos showing the batter and streusel being assembled in a cake panNow it’s time to assemble your cake batter along with the cinnamon streusel made earlier. I like to use a springform pan to bake this coffee cake because it unmolds easily. Always butter the pan generously to prevent sticking, even if your pan is “nonstick”. Add half the cake batter to the pan, then add half the cinnamon streusel on top in an even layer. Add the remaining cake batter and try to spread it out evenly with the back of the spoon, then sprinkle on top the rest of the cinnamon streusel. Bake, and enjoy!

Buttermilk coffee cake on a cake stand being cut with a knifeThis buttermilk coffee cake is really quick and easy to whip up. It’s perfect for brunch or a little something sweet for breakfast with your coffee during the week if you have any left over from the weekend. If you don’t have any buttermilk in the fridge, you can check out all the buttermilk substitutes from this Taste of Home’s article. Note that I have not tried any of those substitutes so I can’t guarantee results.

More coffee cakes you’ll love

Buttermilk coffee cake on a cake stand next to a small slice on a plateIf you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

A slice of buttermilk coffee cake is lifted from the cake stand

Buttermilk Coffee Cake

This Buttermilk Coffee Cake has cinnamon streusel all over the top and in the middle of the cake. It is made with lots of tangy buttermilk to keep it moist for days.
5 from 6 votes
Print Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 slices
Calories: 334kcal
Author: Trang


Cinnamon Streusel

  • 1/2 cup granulated sugar ((90 g))
  • 1/2 cup all-purpose flour ((68 g))
  • 1 teaspoon cinnamon ((3 g))
  • 2 oz unsalted butter ((57 g, cold & cubed))


  • 4 oz unsalted butter ((115 g, room temperature))
  • 2/3 cup granulated sugar ((130 g))
  • 1 teaspoon pure vanilla extract ((4 g))
  • 2 large eggs ((room temperature))
  • 1 1/2 cup all-purpose flour ((203 g))
  • 1/2 teaspoon kosher salt ((3 g))
  • 1/2 teaspoon baking soda ((3 g))
  • 1 teaspoon baking powder ((4 g))
  • 1 cup buttermilk ((235 g, room temperature))


Prepare the streusel

  • Add sugar, flour and cinnamon in a small mixing bowl and stir together with a whisk to distribute evenly. Toss in the cold cubed butter and cut with a pastry blender or a fork until the texture is sandy. Refrigerate until ready to use.

Prepare the cake batter

  • Preheat oven to 350°F.
  • Brush a 9” springform pan with butter and set aside.
  • Add flour, salt, baking soda and baking powder to a small bowl and mix with a whisk to combine.
  • In the bowl of a stand mixer, cream softened butter, sugar and vanilla extract together until light and fluffy. Add eggs and beat until combined.
  • Add half of the flour mixture and beat to combine, then add half of the buttermilk and beat again to combine. Alternate the remaining flour mixture and buttermilk and continue to beat until a smooth batter forms. Use a spatula to scrape down the side and bottom of the bowl to ensure even mixing.
  • Add half the cake batter to the prepared pan. Sprinkle half the streusel mixture on top. Then add the remaining cake batter over the streusel, use the back of a spoon or spatula to spread it as evenly as possible. Sprinkle the remaining streusel over the top.
  • Bake for 40 minutes until a toothpick inserted in the middle comes out clean.


Serving: 102g | Calories: 334kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

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  1. Janice
    February 26, 2020 /

    5 stars
    Excellent coffee cake, easy to make. Nothing fancy, but it’s exactly what I think of when I want a straight-forward, cinnamon coffee. Very moist.

    • Trang
      February 26, 2020 /

      Thanks Janice!! Glad to hear you enjoyed this coffee cake 🙂

  2. Kathy
    January 19, 2020 /

    5 stars
    I made this on Thursday and we’re still eating it today. It’s delicious and just like you said it stays moist. Will make this again for sure.

    • Trang
      January 19, 2020 /

      Thanks Kathy! So glad to hear you are enjoying this cake 🙂

      • Princess
        February 12, 2020 /

        I would want to know if the cinnamon can be omit3. Don’t like the scent of it.

        • Princess
          February 12, 2020 /


        • Trang
          February 13, 2020 /

          I suggest replacing it with another spice you like if you don’t like cinnamon. Having a spice gives the cake more dimension and better flavor, but you can certainly make it without the spice.

  3. Shawn
    January 19, 2020 /

    5 stars
    Super easy and delicious. Thanks👍🏽

    • Trang
      January 19, 2020 /

      Thanks Shawn, I’m glad you enjoy this cake!

  4. Daphne
    December 29, 2019 /

    Hi I was wondering if I could use a loaf pan for the recipe

    • Trang
      December 30, 2019 /

      Yes, a loaf pan will work but may take a bit longer to bake, so make sure to check with a toothpick for doneness. I expect an extra 15 mins in the oven or so, at the same temperature.

  5. Deb
    November 25, 2019 /

    What could be used instead of the 9 inch springform pan? Would it work to use a regular 9 inch round cake pan or 8 inch square pan instead?

    • Trang
      November 25, 2019 /

      Yes both 9″ cake pan and 8″ square pan will work.

  6. Ravenna
    November 1, 2019 /

    5 stars
    Amazingly moist and very tasty 😀 thank you for the recipe!

    • Trang
      November 4, 2019 /

      So glad you enjoy it! Thanks for leaving a review 🙂

  7. April 25, 2019 /

    5 stars
    Cinnamon and streusel in a cake. That’s all I need. This looks fantastic – perfect with a cuppa.

    • Trang
      April 25, 2019 /

      Sure is great with coffee, but also with tea 😉

  8. Marissa
    April 20, 2019 /

    5 stars
    This is delicious. My 5yo daughter and I made this the other day as I needed to use up some leftover buttermilk. So easy and very moist.

    • Trang
      April 21, 2019 /

      Thank you Marissa, great way to use left over buttermilk for sure. I hope you had fun baking with your daughter!

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