Bisquick Coffee Cake

This bisquick coffee cake proves that a genuinely satisfying breakfast dessert needs nothing beyond a yellow box and a little cold butter. This bisquick coffee cake recipe turns a last-minute panic into a fast, sweet win with almost zero room for error. Whether baked for a school potluck or a lazy Sunday morning, this simple coffee cake with bisquick earns a permanent spot in the breakfast rotation.

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Prep Time 10

Cook Time 20

Total Time 40

Servings: 9 squares

Course: cake, Desserts

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups Bisquick baking mix
2/3 cup milk (or water)
2 tbsp granulated sugar
1 large egg
1/4 cup brown sugar
1/2 tsp ground cinnamon
2 tbsp cold butter (cut into small pieces)

Equipment

8x8-inch baking dish
Mixing bowl
Fork

Method

Prep the pan
You preheat the oven to 375°F and grease an 8x8-inch baking dish.
Mix the wet and dry
You combine the Bisquick mix, milk, sugar, and egg in a bowl, stirring until just combined, then pour the batter into the prepared dish.
Make the topping
You mix the brown sugar and cinnamon in a small bowl, then cut in the cold butter with a fork until crumbly, sprinkling the mixture evenly over the batter.
Bake it up
You bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean.
Wait patiently
You let the cake cool for 10 minutes before slicing into squares.

Recipe Notes

Bisquick mix: I only use the standard baking mix for this shortcut recipe.
Butter: I keep the topping butter fridge-cold, never melted.
Milk: I use dairy milk or a plant-based swap interchangeably.
Doneness: I pull the pan when the toothpick comes out clean.
Cooling: I let the cake rest 10 minutes before slicing.