20 Delicious Bisquick Coffee Cake Recipes Amazing

Hey there, fellow home bakers! If you’re craving something sweet, comforting, and incredibly easy to whip up, you’re in the right place. Our roundup of 20 Delicious Bisquick Coffee Cake Recipes is all about bringing joy to your kitchen with minimal fuss. Perfect for lazy weekends or impromptu gatherings, these recipes promise to delight. So, grab your Bisquick, and let’s bake some happiness together!

Cinnamon Streusel Bisquick Coffee Cake

Fancy a quick, comforting bake? This Cinnamon Streusel Bisquick Coffee Cake is your answer, blending ease with homely flavors.

Ingredients

– 2 cups Bisquick mix, light and fluffy
– 2/3 cup milk, cold and fresh
– 2 tbsp sugar, granulated and fine
– 1 egg, large and farm-fresh
– 1/2 cup brown sugar, packed and dark
– 1/4 cup butter, melted and golden
– 1 tsp cinnamon, ground and aromatic
– 1/4 cup Bisquick mix, for streusel

Instructions

1. Preheat your oven to 375°F, ensuring even heat distribution.
2. Grease an 8-inch round pan lightly with butter, preventing sticking.
3. In a bowl, mix 2 cups Bisquick, milk, sugar, and egg until just combined; overmixing leads to toughness.
4. Pour the batter into the pan, smoothing the top with a spatula.
5. For the streusel, mix 1/4 cup Bisquick, brown sugar, butter, and cinnamon until crumbly.
6. Sprinkle the streusel evenly over the batter, covering it completely.
7. Bake for 18-22 minutes, until a toothpick comes out clean from the center.
8. Let the cake cool in the pan for 5 minutes, then transfer to a wire rack.
You’ll love the tender crumb against the crunchy streusel, a perfect balance. Serve warm with a dollop of whipped cream for extra indulgence.

Blueberry Bisquick Coffee Cake

Mornings call for something sweet and effortless. This Blueberry Bisquick Coffee Cake combines convenience with homemade charm, perfect for a quick breakfast or brunch.

Ingredients

– 2 cups Bisquick mix, light and fluffy
– 2/3 cup milk, cold and fresh
– 1/4 cup granulated sugar, fine and sparkling
– 1 egg, large and farm-fresh
– 1 cup blueberries, plump and juicy
– 1/2 cup brown sugar, packed and moist
– 1/4 cup butter, melted and golden
– 1/2 tsp cinnamon, ground and aromatic

Instructions

1. Preheat your oven to 375°F. Grease a 9-inch round cake pan lightly.
2. In a large bowl, mix Bisquick, milk, granulated sugar, and egg until just combined. Tip: Overmixing leads to a tough cake.
3. Fold in blueberries gently to distribute evenly without crushing.
4. Pour the batter into the prepared pan, spreading it evenly.
5. In a small bowl, mix brown sugar, melted butter, and cinnamon until crumbly. Sprinkle over the batter. Tip: For extra crunch, press the topping lightly into the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Tip: Check at 25 minutes to avoid overbaking.
7. Let cool for 10 minutes before serving. The cake is moist with bursts of blueberry, topped with a crispy, buttery crust. Serve warm with a dollop of whipped cream for an indulgent twist.

Apple Cinnamon Bisquick Coffee Cake

Warm up your morning with this Apple Cinnamon Bisquick Coffee Cake, a perfect blend of sweet apples and spicy cinnamon wrapped in a tender, fluffy cake. It’s a no-fuss recipe that delivers big on flavor and comfort.

Ingredients

– 2 cups Bisquick baking mix, light and fluffy
– 1/2 cup granulated sugar, fine and sweet
– 1/2 cup milk, whole and creamy
– 1 large egg, farm-fresh and golden
– 2 medium apples, crisp and finely chopped
– 1/4 cup brown sugar, packed and molasses-rich
– 1 tsp cinnamon, ground and aromatic
– 2 tbsp butter, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, mix Bisquick, granulated sugar, milk, and egg until just combined. Tip: Overmixing can make the cake tough.
3. Fold in the chopped apples gently to distribute evenly throughout the batter.
4. Pour the batter into the prepared pan, smoothing the top with a spatula.
5. In a small bowl, combine brown sugar and cinnamon. Sprinkle evenly over the batter.
6. Dot the top with cold butter cubes for a rich, buttery crust. Tip: Cold butter creates pockets of flavor as it melts.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
8. Let cool for 10 minutes before serving. Never serve this cake without admiring its golden, cinnamon-speckled top and the tender crumb that melts in your mouth. Pair with a strong coffee to highlight the sweet and spicy flavors.

Pumpkin Spice Bisquick Coffee Cake

Ready to dive into a cozy autumn treat? This Pumpkin Spice Bisquick Coffee Cake blends warm spices with tender crumb for a perfect morning bite.

Ingredients

• 2 cups Bisquick mix, lightly packed
• 1/2 cup granulated sugar, fine and sparkling
• 1/3 cup pumpkin puree, velvety smooth
• 1/4 cup milk, whole and creamy
• 1 egg, large and farm-fresh
• 2 tbsp butter, melted and golden
• 1 tsp pumpkin pie spice, aromatic and warm
• 1/2 tsp vanilla extract, pure and fragrant

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch round cake pan with butter or cooking spray.
2. In a large bowl, whisk together the Bisquick mix and granulated sugar until well combined.
3. Add the pumpkin puree, milk, egg, melted butter, pumpkin pie spice, and vanilla extract to the bowl. Stir until the batter is smooth and no dry spots remain.
4. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even layer.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from falling.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Tip: This step ensures the cake sets properly and doesn’t crumble.
7. Serve warm or at room temperature. Tip: For an extra touch, dust with powdered sugar or drizzle with caramel sauce.

Golden and moist, this coffee cake offers a delightful pumpkin spice flavor that’s not too sweet. Pair it with a hot cup of coffee for a comforting breakfast or afternoon snack.

Chocolate Chip Bisquick Coffee Cake

Now, let’s dive into making a Chocolate Chip Bisquick Coffee Cake that’s effortlessly delicious. Perfect for busy mornings or a sweet afternoon treat, this recipe simplifies baking without sacrificing flavor.

Ingredients

– 2 cups Bisquick baking mix, lightly packed
– 1/2 cup granulated sugar, fine and sparkling
– 1/3 cup whole milk, creamy and cold
– 1 large egg, farm-fresh and room temperature
– 1 tsp pure vanilla extract, aromatic and smooth
– 1/2 cup semi-sweet chocolate chips, rich and melty
– 1/4 cup brown sugar, dark and moist
– 1/4 cup unsalted butter, chilled and cubed
– 1/2 tsp ground cinnamon, warm and fragrant

Instructions

1. Preheat your oven to 375°F (190°C). Grease an 8-inch round baking pan with butter or non-stick spray.
2. In a large bowl, whisk together the Bisquick mix and granulated sugar until well combined.
3. Add the milk, egg, and vanilla extract to the dry ingredients. Stir until just blended; avoid overmixing to keep the cake tender.
4. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula.
6. In a small bowl, mix the brown sugar, cubed butter, and cinnamon until crumbly. Sprinkle this mixture over the batter for a crunchy topping.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Serve warm for the best flavor and texture.
Perfectly moist with a crispy cinnamon topping, this coffee cake is a crowd-pleaser. Try serving it with a dollop of whipped cream or a drizzle of caramel for an extra indulgent twist.

Banana Nut Bisquick Coffee Cake

Venture into the cozy realm of baking with this Banana Nut Bisquick Coffee Cake, a perfect blend of simplicity and comfort. Its moist crumb and nutty topping make it a morning favorite.

Ingredients

• 2 cups Bisquick mix, sifted for lightness
• 1 cup ripe bananas, mashed to creamy perfection
• 1/2 cup granulated sugar, for a sweet touch
• 1/3 cup milk, whole for richness
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup chopped walnuts, for a crunchy contrast
• 1/4 cup brown sugar, packed for depth
• 1 tsp ground cinnamon, for warm spice notes
• 2 tbsp butter, melted and slightly cooled

Instructions

1. Preheat your oven to 375°F. Grease a 9-inch round cake pan lightly.
2. In a large bowl, combine the sifted Bisquick mix, mashed bananas, granulated sugar, milk, and egg. Stir until just blended.
3. Pour the batter into the prepared cake pan, spreading evenly with a spatula.
4. In a small bowl, mix chopped walnuts, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle over the batter.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid overmixing the batter to keep the cake tender.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Tip: This rest period helps the cake set properly.
7. Serve warm or at room temperature. Tip: For an extra treat, drizzle with a simple glaze made of powdered sugar and milk.

Lusciously moist with a delightful crunch from the walnut topping, this coffee cake pairs wonderfully with your morning brew. Try serving it with a dollop of whipped cream for an indulgent twist.

Lemon Poppy Seed Bisquick Coffee Cake

Absolutely everyone loves a good coffee cake, and this Lemon Poppy Seed Bisquick version is no exception. It’s tangy, sweet, and perfect with your morning brew.

Ingredients

• 2 cups Bisquick baking mix
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• 2 large farm-fresh eggs
• 2 tbsp poppy seeds
• 1 tbsp lemon zest
• 1/2 cup powdered sugar
• 1 tbsp milk

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, mix Bisquick, granulated sugar, sour cream, lemon juice, eggs, poppy seeds, and lemon zest until smooth. Tip: For extra fluffiness, let the batter sit for 5 minutes before baking.
3. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
4. While the cake cools, whisk powdered sugar and milk to make a glaze. Tip: Add more milk for a thinner glaze, if desired.
5. Drizzle the glaze over the cooled cake. Let it set before serving.

Expect a moist, tender crumb with a bright lemon flavor and a slight crunch from the poppy seeds. Serve it warm with a dollop of whipped cream for an extra indulgent treat.

Raspberry Almond Bisquick Coffee Cake

Luscious and tender, this coffee cake blends tart raspberries with nutty almonds for a perfect morning treat.

Ingredients

• 2 cups Bisquick mix
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1 large farm-fresh egg
• 1 cup fresh raspberries
• 1/2 cup sliced almonds
• 1/4 cup packed brown sugar
• 1/4 cup cold unsalted butter, cubed
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 375°F. Grease a 9-inch round cake pan.
2. In a large bowl, mix Bisquick mix and granulated sugar.
3. Add milk, egg, and vanilla extract. Stir until just combined.
4. Fold in fresh raspberries gently to avoid breaking them.
5. Pour batter into prepared pan, spreading evenly.
6. In a small bowl, combine sliced almonds, brown sugar, and cubed butter. Mix until crumbly.
7. Sprinkle almond mixture over batter evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes before serving.

Zesty raspberries and crunchy almonds create a delightful contrast in every bite. Serve warm with a dollop of whipped cream for an extra indulgent breakfast.

Peach Cobbler Bisquick Coffee Cake

Mouthwatering and comforting, this dessert blends the juicy sweetness of peaches with the tender crumb of coffee cake. Perfect for brunch or dessert, it’s a crowd-pleaser that comes together with minimal fuss.

Ingredients

– 2 cups fresh, ripe peaches, peeled and sliced
– 1 cup granulated sugar, for a sweet, caramelized top
– 1 cup Bisquick mix, for an easy, fluffy base
– 1/2 cup milk, to create a moist batter
– 1 large egg, farm-fresh for richness
– 1/4 cup unsalted butter, melted and slightly cooled
– 1 tsp vanilla extract, pure for depth of flavor
– 1/2 tsp ground cinnamon, for a warm spice note

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish.
2. In a medium bowl, gently toss the peach slices with 1/2 cup of the sugar and set aside to macerate.
3. In another bowl, whisk together the Bisquick mix, remaining 1/2 cup sugar, milk, egg, melted butter, and vanilla extract until just combined.
4. Pour the batter into the prepared baking dish, spreading evenly.
5. Arrange the sugared peach slices on top of the batter, then sprinkle with cinnamon.
6. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before serving to allow the flavors to meld.
Zesty and warm, this peach cobbler Bisquick coffee cake offers a delightful contrast between the soft, juicy peaches and the crisp, buttery topping. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Maple Walnut Bisquick Coffee Cake

Luscious and comforting, this Maple Walnut Bisquick Coffee Cake is a breeze to whip up for any morning gathering.

Ingredients

• 2 cups Bisquick baking mix
• 2/3 cup milk
• 1/4 cup pure maple syrup
• 1 large farm-fresh egg
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 2 tbsp melted unsalted butter

Instructions

1. Preheat your oven to 375°F. Grease a 9-inch round cake pan with butter.
2. In a large bowl, mix 2 cups Bisquick baking mix, 2/3 cup milk, 1/4 cup pure maple syrup, and 1 large farm-fresh egg until just combined. Tip: Overmixing can lead to a tough cake.
3. Pour the batter into the prepared cake pan, spreading evenly.
4. In a small bowl, combine 1/2 cup chopped walnuts, 1/4 cup packed brown sugar, and 1 tsp ground cinnamon. Sprinkle this mixture over the batter.
5. Drizzle 2 tbsp melted unsalted butter over the topping. Tip: For extra crunch, lightly toast the walnuts before chopping.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 20 minutes to prevent overbaking.
7. Let the cake cool in the pan for 5 minutes before transferring to a wire rack.

Unbelievably moist with a crunchy walnut topping, this coffee cake pairs perfectly with a hot cup of coffee. Serve it warm to highlight the maple syrup’s sweetness.

Cherry Vanilla Bisquick Coffee Cake

Kickstart your morning with this Cherry Vanilla Bisquick Coffee Cake, a sweet, fluffy treat that combines the tartness of cherries with the warmth of vanilla. Perfect for brunch or a quick snack, it’s effortlessly delicious.

Ingredients

• 2 cups Bisquick mix, sifted for lightness
• 1/2 cup granulated sugar, fine and sparkling
• 1/3 cup whole milk, creamy and rich
• 1 large egg, farm-fresh and golden
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 cup fresh cherries, pitted and halved, bursting with juice
• 1/4 cup brown sugar, packed and molasses-rich
• 1/4 cup unsalted butter, cold and cubed
• 1/2 tsp ground cinnamon, warm and fragrant

Instructions

1. Preheat your oven to 375°F (190°C). Grease an 8-inch round baking pan with butter.
2. In a large bowl, whisk together the sifted Bisquick mix and granulated sugar.
3. Add the milk, egg, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the cake tender.
4. Fold in the halved cherries gently, distributing them evenly throughout the batter.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. In a small bowl, mix the brown sugar, cubed butter, and cinnamon until crumbly. Sprinkle this topping evenly over the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden.
8. Let the cake cool in the pan for 10 minutes before slicing. This rest period helps the cake set perfectly.

Light and moist with a crunchy topping, this coffee cake is a delightful contrast of textures. Serve it warm with a dollop of whipped cream or a drizzle of vanilla glaze for an extra indulgent touch.

Strawberry Rhubarb Bisquick Coffee Cake

Tempting and tangy, this Strawberry Rhubarb Bisquick Coffee Cake combines sweet strawberries with tart rhubarb for a perfect balance. Easy to make, it’s a crowd-pleaser any time of day.

Ingredients

– 2 cups Bisquick mix, lightly packed
– 1/2 cup granulated sugar, fine and sparkling
– 1/2 cup milk, whole and creamy
– 1 large egg, farm-fresh and room temperature
– 1 cup fresh strawberries, diced and juicy
– 1 cup rhubarb, finely chopped and vibrant
– 1/4 cup brown sugar, dark and moist
– 1/4 cup butter, cold and cubed
– 1 tsp vanilla extract, pure and aromatic

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round baking pan lightly.
2. In a large bowl, mix Bisquick mix and granulated sugar. Tip: Sifting the Bisquick ensures a lighter cake.
3. Add milk, egg, and vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in strawberries and rhubarb gently to distribute evenly without overmixing.
5. Pour the batter into the prepared pan, spreading it evenly.
6. In a small bowl, combine brown sugar and butter with your fingers until crumbly. Sprinkle over the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
8. Let cool in the pan for 10 minutes before serving. Tip: Serve warm for the best flavor and texture.

Golden and crumbly on top, this coffee cake offers a moist interior with bursts of strawberry and rhubarb. Pair with a dollop of whipped cream for an extra indulgent treat.

Caramel Apple Bisquick Coffee Cake

Every fall deserves a cozy bake, and this one’s a crowd-pleaser. Layers of spiced apples and gooey caramel shine in this easy coffee cake.

Ingredients

• 2 cups Bisquick mix
• 1 cup granulated sugar
• 1 cup milk
• 2 farm-fresh eggs
• 2 medium tart apples, peeled and thinly sliced
• 1/2 cup caramel sauce, plus extra for drizzling
• 1 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, whisk Bisquick, sugar, milk, eggs, and vanilla until smooth.
3. Pour half the batter into the pan. Layer with apple slices and drizzle with 1/2 cup caramel sauce.
4. Top with remaining batter. Swirl gently with a knife for a marbled effect.
5. Mix melted butter and cinnamon. Drizzle over the top.
6. Bake for 35 minutes, or until a toothpick comes out clean.
7. Cool for 10 minutes. Drizzle with extra caramel before serving.

Tip: For extra flavor, toss apples with a pinch of cinnamon before layering. Ensure caramel is at room temperature for easy drizzling. Let the cake cool slightly to set the caramel. Out of the oven, this cake boasts a tender crumb with pockets of soft apples. The caramel adds a luxurious chewiness. Serve warm with a scoop of vanilla ice cream for an indulgent twist.

Pecan Pie Bisquick Coffee Cake

Whip up a delightful twist on classic pecan pie with this Bisquick coffee cake. Perfect for breakfast or dessert, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 2 cups Bisquick mix, sifted for lightness
• 1 cup packed dark brown sugar, for deep molasses notes
• 1/2 cup granulated sugar, for balanced sweetness
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup whole milk, at room temperature
• 2 large farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for aromatic warmth
• 1 cup chopped pecans, toasted for crunch
• 1/2 tsp ground cinnamon, for spicy depth

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter.
2. In a large bowl, whisk together sifted Bisquick, brown sugar, granulated sugar, and cinnamon.
3. Add melted butter, milk, eggs, and vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in toasted pecans gently, ensuring even distribution without overmixing.
5. Pour batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Moist and tender, this coffee cake boasts a buttery pecan topping with a hint of cinnamon. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Mocha Chocolate Bisquick Coffee Cake

This Mocha Chocolate Bisquick Coffee Cake blends the bold flavors of coffee and chocolate into a moist, tender crumb. Perfect for breakfast or a sweet afternoon pick-me-up.

Ingredients

• 2 cups Bisquick baking mix
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder, rich and dark
• 1 cup strong brewed coffee, cooled
• 1/2 cup whole milk, creamy and fresh
• 1 large egg, farm-fresh
• 1/4 cup vegetable oil, light and neutral
• 1 tsp vanilla extract, pure and aromatic
• 1/2 cup semi-sweet chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan lightly.
2. In a large bowl, whisk together the Bisquick, sugar, and cocoa powder until no lumps remain.
3. Add the cooled coffee, milk, egg, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
4. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Keep an eye on the cake at the 25-minute mark to avoid overbaking. For an extra mocha kick, drizzle with a coffee glaze. Serve warm with a dusting of powdered sugar for a delightful contrast.

Orange Cranberry Bisquick Coffee Cake

Just when you thought your morning couldn’t get any better, this Orange Cranberry Bisquick Coffee Cake comes along. Juicy cranberries and zesty orange make every bite a delight.

Ingredients

• 2 cups Bisquick baking mix
• 1/2 cup granulated sugar
• 1/2 cup fresh orange juice, squeezed from ripe oranges
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg
• 1 cup fresh cranberries, halved
• 1 tbsp orange zest, finely grated
• 1/4 cup brown sugar, packed
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F. Grease a 9-inch round cake pan with butter.
2. In a large bowl, mix Bisquick, granulated sugar, orange juice, melted butter, egg, and vanilla extract until just combined. Tip: Overmixing leads to a tough cake.
3. Fold in halved cranberries and orange zest gently. Tip: Coating cranberries in a bit of flour prevents them from sinking.
4. Pour the batter into the prepared pan. Sprinkle brown sugar evenly over the top.
5. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Tip: Check at 25 minutes to avoid overbaking.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Key to its charm, the cake boasts a moist crumb with bursts of tart cranberry and citrus. Serve warm with a dollop of whipped cream for an extra indulgent treat.

Gingerbread Bisquick Coffee Cake

Ready to bake something that fills your kitchen with warmth? This gingerbread Bisquick coffee cake combines convenience with homestyle flavor.

Ingredients

• 2 cups Bisquick mix, sifted for lightness
• 1/2 cup molasses, dark and robust
• 1/4 cup packed brown sugar, for a deep sweetness
• 1/2 cup milk, whole for richness
• 1 egg, large and farm-fresh
• 1 tsp ground ginger, freshly grated for spice
• 1/2 tsp cinnamon, ground for warmth
• 1/4 tsp cloves, ground for a hint of sharpness
• 1/4 cup butter, melted and slightly cooled

Instructions

1. Preheat your oven to 375°F. Grease a 9-inch round cake pan with butter.
2. In a large bowl, whisk together the Bisquick mix, brown sugar, ginger, cinnamon, and cloves.
3. Add the molasses, milk, egg, and melted butter to the dry ingredients. Stir until just combined. Tip: Overmixing can lead to a tough cake.
4. Pour the batter into the prepared pan. Smooth the top with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Tip: This prevents the cake from breaking.

Moist and spiced, this cake pairs perfectly with a dollop of whipped cream. For an extra touch, drizzle with caramel sauce before serving.

Honey Bun Bisquick Coffee Cake

Perfect for lazy weekend mornings, this Honey Bun Bisquick Coffee Cake brings sweet, cinnamon-spiced comfort to your table with minimal effort.

Ingredients

• 2 cups Bisquick mix, sifted for lightness
• 1/3 cup granulated sugar, fine and sparkling
• 1/4 cup packed brown sugar, dark and molasses-rich
• 1/2 cup milk, whole and creamy
• 1 large egg, farm-fresh and golden
• 2 tbsp honey, pure and floral
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp cinnamon, ground and warm
• 1/4 cup butter, melted and golden

Instructions

1. Preheat your oven to 375°F. Grease an 8-inch round cake pan with butter or non-stick spray.
2. In a large bowl, whisk together the sifted Bisquick mix, granulated sugar, and brown sugar until no lumps remain.
3. Add the milk, egg, honey, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the cake tender.
4. Pour half of the batter into the prepared pan. Sprinkle evenly with cinnamon. Top with the remaining batter.
5. Drizzle the melted butter over the top. Use a knife to swirl the butter into the batter for a marbled effect.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before serving. This rest period helps the flavors meld.

Airy yet moist, this coffee cake boasts a buttery crumb with pockets of cinnamon honey. Serve warm with a dollop of whipped cream or a drizzle of extra honey for an indulgent twist.

Almond Joy Bisquick Coffee Cake

Tantalize your morning with this Almond Joy Bisquick Coffee Cake, blending the beloved candy bar flavors into a moist, easy-to-make breakfast treat. Perfect for those who crave a sweet start without the fuss.

Ingredients

– 2 cups Bisquick baking mix, sifted for lightness
– 1 cup granulated sugar, for a sweet base
– 1/2 cup unsweetened cocoa powder, rich and dark
– 1 cup milk, whole for creaminess
– 2 large farm-fresh eggs, beaten
– 1 tsp pure vanilla extract, for aromatic depth
– 1/2 cup sweetened shredded coconut, for tropical flair
– 1/2 cup sliced almonds, for crunchy texture
– 1/2 cup semi-sweet chocolate chips, for melty pockets

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
2. In a large bowl, whisk together the Bisquick, sugar, and cocoa powder until no lumps remain.
3. Stir in the milk, eggs, and vanilla extract until the batter is smooth and homogenous.
4. Fold in the coconut, almonds, and chocolate chips gently to distribute evenly.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Tip: For extra moisture, brush the top with a simple syrup while still warm.
Tip: Toast the almonds beforehand to enhance their nutty flavor.
Tip: Serve slightly warm to highlight the melty chocolate chips.
Zesty with coconut and rich with chocolate, this coffee cake offers a delightful crunch from almonds. Enjoy it as a decadent breakfast or pair with coffee for an afternoon pick-me-up.

S’mores Bisquick Coffee Cake

Fancy a twist on classic coffee cake? This S’mores Bisquick Coffee Cake combines gooey marshmallows, rich chocolate, and crunchy graham crackers for a decadent breakfast treat.

Ingredients

– 2 cups Bisquick mix (light and fluffy) – 1 cup milk (cold, whole for richness) – 1 egg (large, farm-fresh) – 1/2 cup sugar (granulated, fine) – 1 cup mini marshmallows (soft and pillowy) – 1/2 cup chocolate chips (semi-sweet, melty) – 1/2 cup graham cracker crumbs (coarse, for texture) – 2 tbsp butter (melted, unsalted)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan lightly with butter. 2. In a large bowl, whisk together the Bisquick mix, milk, egg, and sugar until just combined. Avoid overmixing to keep the cake tender. 3. Pour half of the batter into the prepared pan. Sprinkle evenly with half of the marshmallows, chocolate chips, and graham cracker crumbs. 4. Drizzle half of the melted butter over the layer. Repeat with the remaining batter and toppings. 5. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. 6. Let the cake cool in the pan for 10 minutes before slicing. Serve warm for the best texture. Perfectly balanced between sweet and savory, this cake offers a delightful crunch from the graham crackers against the soft marshmallows. Try serving it with a drizzle of chocolate syrup for extra indulgence.

Conclusion

Baking these 20 Delicious Bisquick Coffee Cake Recipes is sure to bring warmth and joy to your kitchen! Each recipe offers a unique twist on a classic favorite, making it easy to find one that’s perfect for any occasion. We’d love to hear which ones you try—drop a comment with your favorites and don’t forget to share the love by pinning this article on Pinterest. Happy baking!

Bella Bacinos