22 Delicious Bisquick Coffee Cake Recipes Amazing

Oh, the joy of biting into a warm, tender slice of coffee cake with your morning brew! Whether you’re craving something sweet to start your day or need a quick treat to impress guests, our roundup of 22 Delicious Bisquick Coffee Cake Recipes is your go-to guide. From classic cinnamon streusel to inventive twists, these easy-to-make delights promise to bring comfort and joy to your table. Keep reading to discover your next favorite recipe!

Blueberry Bisquick Coffee Cake

Very few things bring me as much joy as a warm, comforting coffee cake fresh out of the oven, especially when it’s packed with juicy blueberries and has that perfect crumbly topping. I remember the first time I made this Blueberry Bisquick Coffee Cake; it was a lazy Sunday morning, and the aroma filled my kitchen, making it impossible for anyone to sleep in.

Ingredients

• 2 cups Bisquick mix – I swear by the original for that perfect texture.
• 2/3 cup milk – Whole milk makes it richer, but any works in a pinch.
• 1/4 cup sugar – Just enough to sweeten without overpowering the blueberries.
• 1 egg – Room temperature eggs blend better, trust me.
• 1 cup fresh blueberries – Tossed in a bit of flour to prevent sinking.
• 1/2 cup brown sugar – For that irresistible crumbly topping.
• 1/3 cup Bisquick mix – Yes, more Bisquick for the topping.
• 1/4 cup butter – Cold and cubed, because the topping needs to be crumbly.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: A light spray of cooking oil ensures easy release.
2. In a large bowl, mix 2 cups Bisquick mix, milk, sugar, and egg until just combined. Overmixing leads to tough cake, so stop when you see no dry spots.
3. Gently fold in the blueberries coated with flour. This little trick keeps them evenly distributed.
4. Pour the batter into the prepared pan, smoothing the top with a spatula.
5. For the topping, combine 1/2 cup brown sugar, 1/3 cup Bisquick mix, and cold butter cubes in a small bowl. Use your fingers to mix until crumbly. Tip: The colder the butter, the better the crumb texture.
6. Sprinkle the topping evenly over the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.

You’ll love how the cake is moist and tender, with bursts of blueberry in every bite. The crumb topping adds a delightful crunch, making it perfect with your morning coffee or as a sweet afternoon treat.

Cinnamon Swirl Bisquick Coffee Cake

Delightfully simple yet irresistibly delicious, this Cinnamon Swirl Bisquick Coffee Cake has become my go-to for lazy weekend mornings. There’s something about the warm cinnamon aroma filling the kitchen that just feels like home.

Ingredients

• 2 cups Bisquick mix – I swear by the original for that perfect texture.
• 2/3 cup milk – Whole milk makes it richer, but any works.
• 2 tbsp sugar – Just enough to sweeten the deal.
• 1 egg – Room temperature blends smoother, but cold works in a pinch.
• 1/2 cup brown sugar – Packed tight for that deep molasses flavor.
• 1 tsp cinnamon – The star of the show, don’t skimp.
• 2 tbsp butter – Melted, because everything’s better with butter.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch round pan. A little butter or spray ensures easy release.
2. In a large bowl, mix Bisquick, milk, sugar, and egg until just combined. Overmixing leads to tough cake, so stop when you see no dry spots.
3. Pour half the batter into the pan, spreading evenly. This creates the first layer of your cake.
4. In a small bowl, mix brown sugar and cinnamon. Sprinkle half over the batter in the pan for that signature swirl.
5. Top with remaining batter, then finish with the rest of the cinnamon sugar mix. A butter knife dragged lightly through creates beautiful swirls.
6. Drizzle melted butter over the top. This adds moisture and helps the sugar caramelize.
7. Bake for 18-22 minutes, until a toothpick comes out clean. The edges should be golden but the center still soft.
8. Let cool for 5 minutes before slicing. Patience rewards you with perfect slices.

Perfectly moist with a crispy sugar top, this coffee cake pairs wonderfully with a strong cup of coffee. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Apple Cinnamon Bisquick Coffee Cake

Yesterday, I stumbled upon the most comforting breakfast idea that’s perfect for those lazy Sunday mornings when you crave something sweet but not overly complicated. It’s a twist on the classic coffee cake, with the warmth of cinnamon and the subtle sweetness of apples, all made effortlessly with Bisquick. Trust me, it’s a game-changer.

Ingredients

• 2 cups Bisquick mix (I always keep a box in my pantry for last-minute baking adventures)
• 2/3 cup milk (whole milk makes it richer, but any kind works)
• 2 tbsp sugar (for that perfect hint of sweetness)
• 1 egg (room temperature blends better, in my experience)
• 1 cup chopped apples (I love using Honeycrisp for their crisp texture)
• 1/2 cup packed brown sugar (the secret to that deep, molasses-like flavor)
• 1 tsp cinnamon (because what’s a coffee cake without it?)
• 2 tbsp butter, melted (for greasing the pan and adding richness)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan with the melted butter.
2. In a large bowl, mix the Bisquick, milk, sugar, and egg until just combined. Tip: Overmixing can make the cake tough.
3. Fold in the chopped apples gently to distribute them evenly throughout the batter.
4. Pour the batter into the prepared pan, smoothing the top with a spatula.
5. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the batter. Tip: For extra crunch, you can add a handful of chopped nuts to the topping.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: The cake should be golden brown and slightly pulling away from the sides of the pan.
7. Let the cake cool in the pan for about 10 minutes before serving.

Unbelievably moist and fragrant, this coffee cake is best enjoyed warm, with the cinnamon sugar topping creating a delightful contrast to the soft, apple-studded interior. I love serving it with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch.

Pumpkin Spice Bisquick Coffee Cake

Can you believe it’s already that time of year again? The leaves are starting to turn, and my kitchen smells like a cozy autumn dream. Today, I’m sharing a recipe that’s become a staple in my home during these cooler months—a Pumpkin Spice Bisquick Coffee Cake that’s as easy to make as it is delicious.

Ingredients

• 2 cups Bisquick mix – I always keep a box in my pantry for quick baking projects.
• 1/2 cup granulated sugar – for that perfect sweetness.
• 1/2 cup pumpkin puree – make sure it’s pure pumpkin, not pie filling.
• 1/4 cup milk – whole milk gives the best richness.
• 1 egg – I prefer room temperature eggs here for better mixing.
• 2 tbsp butter, melted – unsalted is my go-to for baking.
• 1 tsp pumpkin pie spice – because you can never have too much spice.
• 1/2 cup brown sugar – for a deep, molasses-like sweetness in the topping.
• 1/4 cup chopped pecans – because they add the perfect crunch.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. This ensures your cake won’t stick and bakes evenly.
2. In a large bowl, mix together the Bisquick mix, granulated sugar, pumpkin puree, milk, egg, melted butter, and pumpkin pie spice until just combined. Overmixing can lead to a tough cake, so stop as soon as the ingredients are incorporated.
3. Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
4. In a small bowl, mix the brown sugar and chopped pecans together, then sprinkle this mixture evenly over the batter. This creates a deliciously crunchy topping as it bakes.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown and slightly pulling away from the sides of the pan.
6. Let the cake cool in the pan for about 10 minutes before slicing. This helps the cake set and makes it easier to cut.

Moist, spiced, and with a delightful crunch from the pecan topping, this coffee cake is perfect with your morning cup of joe or as a sweet afternoon treat. Try serving it warm with a dollop of whipped cream for an extra indulgent twist.

Chocolate Chip Bisquick Coffee Cake

Finally, a coffee cake that combines the convenience of Bisquick with the irresistible allure of chocolate chips. I stumbled upon this recipe during a lazy Sunday morning when my pantry was nearly bare, and it’s been a staple in my brunch lineup ever since.

Ingredients

• 2 cups Bisquick mix – because sometimes, simplicity is key.
• 2/3 cup milk – I’ve found whole milk makes it richer, but any works.
• 1/4 cup sugar – for that perfect hint of sweetness.
• 1 egg – room temperature blends smoother, in my experience.
• 1/2 cup chocolate chips – because more is always better, right?
• 2 tbsp butter, melted – for brushing the pan, ensuring no stick.

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven is crucial for even baking.
2. Brush an 8-inch round pan with the melted butter. This little step makes cleanup a breeze.
3. In a large bowl, combine the Bisquick mix, milk, sugar, and egg. Stir until just blended; overmixing can make the cake tough.
4. Fold in the chocolate chips gently. I like to reserve a few to sprinkle on top for extra chocolatey goodness.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown.
7. Let the cake cool in the pan for 5 minutes before transferring to a wire rack. This patience prevents crumbling.

Zesty with a tender crumb and pockets of melted chocolate, this coffee cake is a dream. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Strawberry Bisquick Coffee Cake

Every summer, when strawberries are at their peak, I find myself dreaming up new ways to incorporate them into my baking. This Strawberry Bisquick Coffee Cake is a result of one such experiment, combining the convenience of Bisquick with the fresh, juicy flavor of strawberries for a breakfast treat that’s as easy to make as it is delicious.

Ingredients

• 2 cups Bisquick mix – I always keep a box in my pantry for impromptu baking sessions.
• 1/2 cup sugar – I like to use cane sugar for its slight molasses flavor.
• 1 cup fresh strawberries, diced – The riper, the better for that sweet, tangy burst.
• 1/2 cup milk – Whole milk makes the cake extra tender, but any kind works.
• 1 egg – Room temperature eggs blend more smoothly into the batter.
• 2 tbsp butter, melted – I use unsalted butter to control the saltiness.
• 1 tsp vanilla extract – A splash of vanilla adds depth to the flavor.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch round baking pan. Tip: A light coating of butter or non-stick spray ensures easy release.
2. In a large bowl, whisk together the Bisquick mix and sugar. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. Add the milk, egg, melted butter, and vanilla extract to the dry ingredients. Stir until just combined. Tip: Overmixing can lead to a tough cake, so stop when you no longer see dry spots.
4. Gently fold in the diced strawberries, distributing them evenly throughout the batter.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden brown and slightly pulling away from the edges.

Light and fluffy with pockets of juicy strawberries, this coffee cake is a morning delight. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Banana Nut Bisquick Coffee Cake

Every now and then, I stumble upon a recipe that feels like it was made just for those lazy Sunday mornings when you want something sweet without the fuss. That’s exactly how I felt when I first tried making this Banana Nut Bisquick Coffee Cake. It’s become a staple in my house, especially when I have overripe bananas begging to be used.

Ingredients

• 2 cups Bisquick mix – I always keep a box in my pantry for impromptu baking sessions.
• 1/2 cup sugar – I like to use brown sugar for a deeper flavor, but white works just fine.
• 1/2 cup milk – Whole milk makes it richer, but any milk you have on hand will do.
• 2 eggs – I prefer room temp eggs here; they blend into the batter more smoothly.
• 2 ripe bananas – The spottier, the better for that intense banana flavor.
• 1/2 cup chopped walnuts – Toasting them first brings out their nuttiness, a little extra step that’s totally worth it.
• 1/4 cup butter, melted – I use unsalted to control the saltiness of the cake.
• 1 tsp vanilla extract – The real deal, not imitation, makes all the difference.

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan. A little butter or non-stick spray does the trick.
2. In a large bowl, mix the Bisquick and sugar together. This ensures the sugar is evenly distributed.
3. Add the milk, eggs, mashed bananas, melted butter, and vanilla extract to the dry ingredients. Stir until just combined. Overmixing can make the cake tough.
4. Fold in the chopped walnuts. If you’ve toasted them, let them cool slightly first.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
7. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. This prevents it from falling apart.

So there you have it, a Banana Nut Bisquick Coffee Cake that’s moist, nutty, and just the right amount of sweet. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat. Trust me, it’s the kind of cake that disappears fast, so you might want to make two.

Peach Cobbler Bisquick Coffee Cake

Last summer, I stumbled upon the most delightful twist on classic peach cobbler during a lazy Sunday brunch at my aunt’s house. It’s a Peach Cobbler Bisquick Coffee Cake that’s become my go-to for impressing guests or treating myself on a quiet morning.

Ingredients

• 2 cups Bisquick mix – I swear by the original for its perfect consistency.
• 1 cup milk – whole milk makes it richer, but any works.
• 1/2 cup sugar – I sometimes reduce this if the peaches are super sweet.
• 1/2 tsp cinnamon – a dash more if you’re a cinnamon lover like me.
• 1/4 cup butter, melted – unsalted is my preference for baking.
• 1 can (15 oz) sliced peaches, drained – fresh peaches in season are heavenly.
• 1/2 cup brown sugar – for that deep, caramel-like topping.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish. Tip: A light spray of cooking oil ensures easy release.
2. In a large bowl, mix the Bisquick, milk, sugar, and cinnamon until just combined. Tip: Overmixing can make the cake tough.
3. Pour the melted butter into the bottom of the prepared baking dish, then spread the batter evenly over it.
4. Arrange the drained peach slices on top of the batter, then sprinkle evenly with brown sugar. Tip: Letting the peaches drain well prevents a soggy cake.
5. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted comes out clean. Tip: Oven times vary, so start checking at 35 minutes.

Zesty and comforting, this cake strikes the perfect balance between the juicy sweetness of peaches and the warm spice of cinnamon. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy a slice with your morning coffee for a sweet start to the day.

Lemon Glazed Bisquick Coffee Cake

Zesty mornings call for something special, and that’s exactly what this Lemon Glazed Bisquick Coffee Cake brings to the table. I remember the first time I whipped this up, thinking it was just another coffee cake, but the lemon glaze stole the show, making it a family favorite overnight.

Ingredients

• 2 cups Bisquick mix – I keep it handy for quick baking fixes.
• 2/3 cup milk – Whole milk makes it richer, but any works.
• 1/4 cup sugar – For that perfect sweetness balance.
• 1 egg – Room temp blends smoother, trust me.
• 1 tbsp lemon zest – Freshly grated for that vibrant kick.
• 1/2 cup powdered sugar – Sifted to avoid lumps in the glaze.
• 1 tbsp lemon juice – Freshly squeezed, because bottled just doesn’t compare.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch round cake pan. A well-greased pan ensures easy release.
2. In a large bowl, mix Bisquick, milk, sugar, egg, and lemon zest until just combined. Overmixing leads to a tough cake, so stop when you see no dry spots.
3. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes, until a toothpick inserted comes out clean. The edges should be golden.
4. While the cake cools slightly, whisk powdered sugar and lemon juice for the glaze. Drizzle over the warm cake for maximum absorption.
5. Let the glaze set for about 10 minutes before slicing. This patience pays off with perfect slices.

Ultimate comfort comes in the form of this cake’s tender crumb and the bright lemon glaze that dances on your palate. Serve it with a dollop of whipped cream or alongside your morning coffee for a treat that feels like sunshine on a plate.

Raspberry Almond Bisquick Coffee Cake

Afternoon cravings hit me hard last weekend, and I found myself rummaging through the pantry for something sweet yet easy to whip up. That’s when the idea of a Raspberry Almond Bisquick Coffee Cake came to mind—a perfect blend of tart raspberries and nutty almonds with a tender, buttery crumb.

Ingredients

• 2 cups Bisquick mix (I swear by the original for its perfect consistency)
• 1/2 cup granulated sugar (because life’s too short for less sweet)
• 1/2 cup milk (whole milk makes it richer, but any works)
• 1 egg (room temp, as always, for even mixing)
• 1 cup fresh raspberries (frozen works too, just don’t thaw them)
• 1/4 cup sliced almonds (for that irresistible crunch)
• 1/4 cup butter, melted (salted butter adds a nice depth)
• 1 tsp almond extract (a little goes a long way in flavor town)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch round cake pan. A well-greased pan means no sticking—trust me.
2. In a large bowl, mix the Bisquick and sugar. Whisking them together first ensures no lumps.
3. Add the milk, egg, and almond extract to the dry ingredients. Stir until just combined; overmixing leads to tough cake.
4. Gently fold in the raspberries with a spatula. They’re delicate, so be kind to keep them whole.
5. Pour the batter into the prepared pan and smooth the top. Evenness is key for uniform baking.
6. Sprinkle the sliced almonds evenly over the batter. They’ll toast to perfection in the oven.
7. Drizzle the melted butter over the top. This step adds a golden, crispy edge.
8. Bake for 25-30 minutes, or until a toothpick comes out clean. Ovens vary, so start checking at 25 minutes.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Patience prevents crumbling.

Kitchen aromas will tell you when it’s ready—almond and raspberry notes are unmistakable. Serve warm with a dollop of whipped cream or enjoy it as is for breakfast. The cake’s moist interior with the crunchy almond topping is a textural dream come true.

Caramel Pecan Bisquick Coffee Cake

Kind of like stumbling upon a hidden gem in your grandma’s recipe box, this Caramel Pecan Bisquick Coffee Cake is a delightful surprise that’s both easy to make and irresistibly delicious. I remember the first time I tried it, the kitchen was filled with the warm, inviting aroma of caramel and toasted pecans, making it impossible to resist sneaking a piece before it even cooled.

Ingredients

• 2 cups Bisquick mix – I’ve found that the original works best here, but feel free to experiment with the reduced-fat version if you’re feeling adventurous.
• 2/3 cup milk – Whole milk gives it richness, but 2% works in a pinch.
• 1/4 cup granulated sugar – For that perfect hint of sweetness.
• 1 egg – Room temperature eggs blend more smoothly into the batter.
• 1/2 cup chopped pecans – Toasting them beforehand brings out their nutty flavor.
• 1/2 cup caramel sauce – Homemade or store-bought, your choice, but warm it slightly for easier drizzling.

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan. This ensures your cake won’t stick and cleans up easier.
2. In a large bowl, mix the Bisquick, milk, sugar, and egg until just combined. Overmixing can lead to a tough cake, so stop when you no longer see dry ingredients.
3. Pour the batter into the prepared pan and sprinkle the toasted pecans evenly over the top. The pecans add a lovely crunch and depth of flavor.
4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, a sign it’s perfectly baked.
5. Let the cake cool for about 10 minutes, then drizzle with warm caramel sauce. This waiting period allows the cake to set, making the caramel drizzle stick better.

Just out of the oven, this coffee cake is a masterpiece of textures – moist and tender inside with a crunchy pecan topping, all brought together by the sweet, gooey caramel. Serve it warm with a cup of coffee for a breakfast that feels like a hug, or as a decadent dessert with a scoop of vanilla ice cream.

Cherry Vanilla Bisquick Coffee Cake

Goodness, there’s nothing quite like the smell of a coffee cake baking in the oven to make a morning feel special. This Cherry Vanilla Bisquick Coffee Cake is my go-to when I want something sweet, easy, and a little nostalgic—reminds me of my grandma’s kitchen.

Ingredients

• 2 cups Bisquick mix (I swear by the original for this recipe)
• 1 cup granulated sugar (because life’s too short for less sugar)
• 1 cup milk (whole milk makes it richer, but any works)
• 1 egg (room temp, always—it blends better)
• 2 tbsp vanilla extract (the good stuff, please)
• 1 cup cherry pie filling (homemade or store-bought, no judgment here)
• 1/2 cup butter, melted (salted butter adds a nice contrast)
• 1/2 cup powdered sugar (for that perfect drizzle)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
2. In a large bowl, whisk together the Bisquick mix and granulated sugar. Tip: Sifting the Bisquick can make the cake lighter.
3. Add the milk, egg, and vanilla extract to the dry ingredients. Stir until just combined—overmixing leads to a tough cake.
4. Pour half of the batter into the prepared pan. Spoon the cherry pie filling over the batter, then cover with the remaining batter. Tip: Use a knife to swirl the layers slightly for a marbled effect.
5. Drizzle the melted butter over the top. This step adds a deliciously crispy edge.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 30 minutes.
7. Let the cake cool for 10 minutes, then dust with powdered sugar before serving.

Perfectly moist with pockets of sweet cherry and a hint of vanilla, this coffee cake is a dream. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Maple Walnut Bisquick Coffee Cake

Perfect for those lazy Sunday mornings when you’re craving something sweet but don’t want to spend hours in the kitchen, this Maple Walnut Bisquick Coffee Cake is a game-changer. I stumbled upon this recipe during a weekend getaway in Vermont, where maple syrup is practically a food group, and it’s been a staple in my home ever since.

Ingredients

• 2 cups Bisquick mix – I keep a box in my pantry at all times for impromptu baking sessions.
• 2/3 cup milk – Whole milk gives the cake a richer texture, but any kind works in a pinch.
• 1/4 cup maple syrup – The real deal here, folks; skip the imitation stuff.
• 1 egg – Room temperature eggs blend more smoothly into the batter.
• 1/2 cup chopped walnuts – Toasting them first brings out a deeper flavor.
• 1/4 cup brown sugar – For that irresistible crumble topping.
• 2 tbsp butter, melted – I always use unsalted to control the sweetness.
• 1 tsp cinnamon – A little spice goes a long way in complementing the maple.

Instructions

1. Preheat your oven to 375°F and grease an 8-inch round cake pan. A well-greased pan ensures your cake slides out beautifully.
2. In a large bowl, mix the Bisquick, milk, maple syrup, and egg until just combined. Overmixing can lead to a tough cake, so stop when you no longer see dry ingredients.
3. Pour the batter into the prepared pan. Tip: Use a spatula to smooth the top for an even bake.
4. In a small bowl, combine the walnuts, brown sugar, melted butter, and cinnamon for the topping. Sprinkle this mixture evenly over the batter.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. This patience prevents it from falling apart.

Velvety with a crunch from the walnuts, this coffee cake strikes the perfect balance between sweet and nutty. Serve it warm with a drizzle of extra maple syrup for an indulgent breakfast or pair it with your afternoon coffee for a delightful treat.

Double Chocolate Bisquick Coffee Cake

Nothing beats the comfort of a warm, chocolatey coffee cake to start the day, especially when it’s as easy to whip up as this Double Chocolate Bisquick Coffee Cake. I remember the first time I made this; it was a chilly Sunday morning, and the aroma of chocolate and coffee filled the house, making it impossible for anyone to stay in bed.

Ingredients

• 2 cups Bisquick mix – I always keep a box in my pantry for last-minute baking.
• 1/2 cup granulated sugar – because life’s too short for less sugar.
• 1/3 cup unsweetened cocoa powder – the darker, the better for that rich chocolate flavor.
• 1 cup milk – whole milk makes it extra tender, but any will do.
• 1 egg – room temperature eggs blend better, but I’ve used cold ones in a pinch.
• 1/2 cup semi-sweet chocolate chips – because double chocolate means double the fun.
• 1/4 cup butter, melted – I use unsalted to control the saltiness.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. A well-greased pan means easy slicing later.
2. In a large bowl, whisk together the Bisquick mix, sugar, and cocoa powder until no lumps remain.
3. Add the milk, egg, and melted butter to the dry ingredients. Stir until just combined; overmixing can make the cake tough.
4. Fold in the chocolate chips gently, saving a handful to sprinkle on top for extra chocolatey goodness.
5. Pour the batter into the prepared pan and sprinkle the remaining chocolate chips over the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan.
7. Let the cake cool in the pan for 10 minutes before slicing. This patience-testing step ensures clean cuts.

Perfectly moist with a tender crumb, this coffee cake is a chocolate lover’s dream. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Coconut Pineapple Bisquick Coffee Cake

How many times have I found myself craving something sweet, tropical, and utterly comforting? Too many to count, which is exactly how this Coconut Pineapple Bisquick Coffee Cake came to be. It’s my go-to when I want to impress with minimal effort, blending the tangy sweetness of pineapple with the rich, creamy texture of coconut.

Ingredients

• 2 cups Bisquick mix – because sometimes, simplicity is key.
• 1 cup sugar – I like to use organic cane sugar for a slightly deeper flavor.
• 1 cup crushed pineapple, drained – save the juice for a morning smoothie!
• 1/2 cup coconut milk – full-fat for that luxurious texture.
• 1 egg – room temperature, as it blends more smoothly.
• 1/2 cup shredded coconut – toasted, for that irresistible crunch.
• 1/4 cup butter, melted – unsalted, because we control the salt here.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan. A little butter or cooking spray does the trick.
2. In a large bowl, mix the Bisquick mix and sugar together. Whisking them ensures no lumps.
3. Add the crushed pineapple, coconut milk, and egg to the dry ingredients. Mix until just combined; overmixing leads to a tough cake.
4. Pour the batter into the prepared pan and smooth the top with a spatula. Tip: A slightly uneven top gives a rustic, homemade look.
5. Sprinkle the shredded coconut evenly over the batter. The more, the merrier, in my opinion.
6. Drizzle the melted butter over the coconut. This step adds moisture and helps the coconut toast to perfection.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. This prevents it from falling apart.

Great for breakfast or as an afternoon treat, this cake is moist, fluffy, and packed with tropical flavors. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent twist.

Spiced Pear Bisquick Coffee Cake

Delightfully spiced and wonderfully moist, this Spiced Pear Bisquick Coffee Cake is my go-to when I want something comforting yet easy to whip up. It’s perfect for those lazy Sunday mornings or when you have last-minute guests. The pears add a lovely sweetness and moisture, making every bite heavenly.

Ingredients

• 2 cups Bisquick mix – I always keep a box in my pantry for quick baking fixes.
• 1/2 cup granulated sugar – for that perfect sweetness.
• 1/2 cup milk – whole milk makes it richer, but any works.
• 1 egg – room temperature blends better, in my experience.
• 2 tbsp melted butter – unsalted is my preference for baking.
• 1 tsp vanilla extract – pure vanilla makes a difference.
• 1 cup diced pears – ripe but firm, peeled for a smoother texture.
• 1 tsp cinnamon – because what’s a spiced cake without it?
• 1/2 tsp nutmeg – adds a warm, nutty flavor.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch round baking pan. Tip: A light spray of cooking oil ensures easy release.
2. In a large bowl, whisk together the Bisquick mix and sugar. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. Add the milk, egg, melted butter, and vanilla extract to the dry ingredients. Stir until just combined. Tip: Overmixing can lead to a tough cake, so mix until the ingredients are incorporated.
4. Gently fold in the diced pears, cinnamon, and nutmeg until evenly distributed throughout the batter.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes to avoid overbaking.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Zesty with warmth from the spices and tender from the pears, this coffee cake is a dream. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Blackberry Bisquick Coffee Cake

Waking up to the smell of coffee and something sweet baking in the oven is my idea of a perfect morning. That’s why I love making this Blackberry Bisquick Coffee Cake—it’s easy, delicious, and fills the house with an irresistible aroma.

Ingredients

• 2 cups Bisquick mix (I always keep a box in the pantry for quick recipes like this.)
• 2/3 cup milk (Whole milk makes it richer, but any kind works.)
• 1/4 cup sugar (I sometimes add a tablespoon more if the blackberries are tart.)
• 1 egg (Room temperature eggs blend better, but straight from the fridge is fine in a pinch.)
• 1 cup fresh blackberries (Frozen work too, just don’t thaw them first.)
• 1/2 cup brown sugar (For that deep, molasses-like sweetness.)
• 1/4 cup butter, melted (I use unsalted to control the saltiness.)
• 1/2 tsp cinnamon (A little spice goes a long way.)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, mix the Bisquick, milk, sugar, and egg until just combined. Tip: Overmixing can make the cake tough.
3. Pour the batter into the prepared pan and sprinkle the blackberries evenly over the top.
4. In a small bowl, mix the brown sugar, melted butter, and cinnamon until crumbly. Tip: If it’s too wet, add a bit more brown sugar.
5. Sprinkle the brown sugar mixture over the blackberries.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.

Moist and tender with juicy blackberries and a crunchy topping, this coffee cake is a dream. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Mocha Bisquick Coffee Cake

Just when you think your morning couldn’t get any better, this Mocha Bisquick Coffee Cake comes along to prove you wrong. I stumbled upon this recipe during a lazy Sunday brunch experiment, and it’s been a game-changer for my caffeine and sugar cravings ever since.

Ingredients

• 2 cups Bisquick mix – because sometimes, simplicity is key.
• 1/2 cup sugar – I like to use organic cane sugar for a slightly deeper flavor.
• 1/3 cup unsweetened cocoa powder – the darker, the better for that rich mocha taste.
• 1 cup strong brewed coffee, cooled – I use my morning leftover; waste not, want not.
• 1 egg – room temperature eggs blend more smoothly into the batter.
• 1/2 cup milk – whole milk makes the cake extra moist.
• 1 tsp vanilla extract – a splash of vanilla adds a lovely aroma.
• 1/2 cup chocolate chips – because more chocolate is always a good idea.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. A well-greased pan ensures your cake won’t stick.
2. In a large bowl, whisk together the Bisquick mix, sugar, and cocoa powder until well combined.
3. Add the cooled coffee, egg, milk, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can make the cake tough.
4. Fold in the chocolate chips gently, saving a handful to sprinkle on top for extra gooeyness.
5. Pour the batter into the prepared pan and sprinkle the remaining chocolate chips over the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan.
7. Let the cake cool in the pan for about 10 minutes before slicing. This patience pays off with cleaner slices.

Serve this Mocha Bisquick Coffee Cake warm with a dollop of whipped cream or a drizzle of caramel for an indulgent twist. The cake is wonderfully moist with a deep coffee flavor that’s perfectly balanced by the sweetness of the chocolate chips. Trust me, it’s the kind of cake that makes you forget all about the coffee you’re supposed to be drinking with it.

Orange Cranberry Bisquick Coffee Cake

Unbelievably, the first time I made this Orange Cranberry Bisquick Coffee Cake, it was a happy accident. I was experimenting with leftover cranberries from Thanksgiving, and the result was a moist, tangy-sweet cake that’s now a staple in my home during the holiday season.

Ingredients

• 2 cups Bisquick mix – I swear by the original for this recipe.
• 1/2 cup sugar – granulated works best here for that perfect sweetness.
• 1 egg – room temperature eggs blend more smoothly into the batter.
• 3/4 cup milk – whole milk gives the cake its rich texture.
• 1 cup fresh cranberries – frozen works in a pinch, but fresh is ideal for that pop of tartness.
• Zest of 1 orange – the brighter the zest, the more vibrant the flavor.
• 1/4 cup orange juice – freshly squeezed makes all the difference.
• 1/2 tsp vanilla extract – a dash of vanilla rounds out the flavors beautifully.

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add a hint of richness.
2. In a large bowl, whisk together the Bisquick mix and sugar.
3. Add the egg, milk, orange zest, orange juice, and vanilla extract to the dry ingredients. Stir until just combined. Tip: Overmixing can lead to a tough cake, so mix until the ingredients are barely incorporated.
4. Gently fold in the cranberries, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes to avoid overbaking.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

So, this cake strikes the perfect balance between tart and sweet, with a tender crumb that’s irresistible. Serve it warm with a dollop of whipped cream or enjoy it as is with your morning coffee for a truly special treat.

Almond Joy Bisquick Coffee Cake

Sometimes, the best recipes come from a happy accident in the kitchen, like the time I mixed up my morning coffee with a craving for something sweet and ended up creating this Almond Joy Bisquick Coffee Cake. It’s the perfect blend of convenience and indulgence, making those sleepy mornings a little brighter.

Ingredients

• 2 cups Bisquick mix – because sometimes, simplicity is key.
• 1 cup sugar – I like to use organic cane sugar for a slight caramel note.
• 1/2 cup milk – whole milk makes it richer, but any will do.
• 2 eggs – room temperature eggs blend more smoothly into the batter.
• 1/2 cup shredded coconut – for that tropical hint.
• 1/2 cup chocolate chips – because chocolate makes everything better.
• 1/4 cup sliced almonds – for a crunchy contrast.
• 1 tsp vanilla extract – my secret weapon in baking.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan. A well-greased pan ensures your cake comes out perfectly.
2. In a large bowl, mix the Bisquick, sugar, milk, eggs, and vanilla extract until just combined. Overmixing can lead to a tough cake.
3. Fold in the shredded coconut and chocolate chips gently. This distributes the goodies evenly without deflating the batter.
4. Pour the batter into the prepared pan and sprinkle the sliced almonds on top. The almonds toast as the cake bakes, adding a lovely crunch.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Watching the clock ensures you don’t overbake.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. This patience prevents it from falling apart.

Moist, fluffy, and packed with the classic Almond Joy flavors, this coffee cake is a dream. Serve it warm with a drizzle of chocolate sauce for an extra decadent touch, or enjoy it as is with your morning coffee for a sweet start to the day.

Gingerbread Bisquick Coffee Cake

Craving something cozy and spiced to kickstart your morning? I stumbled upon this Gingerbread Bisquick Coffee Cake recipe during a chilly autumn morning when my usual breakfast routine felt dull. It’s a twist on the classic coffee cake, infused with warm gingerbread flavors that remind me of holiday baking marathons with my grandma.

Ingredients

• 2 cups Bisquick mix – I keep a box in my pantry for lazy baking days.
• 1/2 cup molasses – The robust flavor is key for that authentic gingerbread taste.
• 1/4 cup packed brown sugar – For a touch of sweetness that balances the molasses.
• 1 egg – I always use room temperature eggs for smoother batter.
• 1/2 cup milk – Whole milk makes the cake extra tender.
• 1 tsp ground ginger – Freshly ground if you have it, for a brighter spice.
• 1/2 tsp cinnamon – My secret is a pinch extra for warmth.
• 1/4 cup melted butter – Unsalted, because I like to control the saltiness.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, whisk together the Bisquick mix, brown sugar, ginger, and cinnamon.
3. In another bowl, beat the egg, then stir in the molasses, milk, and melted butter until well combined. Tip: Mixing wet ingredients separately ensures even distribution.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing can lead to a tough cake.
5. Spread the batter evenly into the prepared pan. Tip: A spatula lightly greased with butter prevents sticking.
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 serving. This patience pays off with perfect slices.

The cake emerges with a moist, tender crumb and a deep, spiced flavor that pairs wonderfully with a strong cup of coffee. For a festive touch, I sometimes dust the top with powdered sugar or serve it with a dollop of whipped cream spiked with a bit of vanilla extract.

Salted Caramel Apple Bisquick Coffee Cake

Last weekend, I found myself with a surplus of apples and a craving for something sweet yet comforting. That’s when I decided to whip up this Salted Caramel Apple Bisquick Coffee Cake, a recipe that’s as easy to make as it is delicious to eat. It’s the perfect blend of sweet, salty, and spicy, with a moist crumb that’ll have you coming back for seconds.

Ingredients

• 2 cups Bisquick mix – I always keep a box in my pantry for quick baking projects.
• 2/3 cup milk – Whole milk gives the cake its rich texture, but any milk works in a pinch.
• 1/4 cup granulated sugar – For that perfect sweetness balance.
• 1 egg – Room temperature eggs blend more smoothly into the batter.
• 2 medium apples, peeled and diced – I love using Honeycrisp for their sweetness and firmness.
• 1/2 cup salted caramel sauce – Homemade or store-bought, both work wonders here.
• 1 tsp cinnamon – A must for that warm, spiced flavor.
• 1/4 cup butter, melted – Unsalted butter lets you control the saltiness.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, mix the Bisquick, milk, sugar, egg, and cinnamon until just combined. Overmixing can lead to a tough cake.
3. Fold in the diced apples gently, ensuring they’re evenly distributed throughout the batter.
4. Pour the batter into the prepared pan and drizzle the salted caramel sauce on top. Tip: Swirling the caramel slightly into the batter creates beautiful marbling.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden brown and slightly pulling away from the sides of the pan.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
7. Drizzle with additional caramel sauce before serving, if desired.

Now, this cake is a dream with its tender crumb, bursts of apple, and that irresistible salted caramel drizzle. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat. Not only is it a crowd-pleaser, but it’s also versatile enough for breakfast or dessert.

Conclusion

Simply put, these 22 Bisquick coffee cake recipes are a treasure trove of easy, delicious options perfect for any occasion. Whether you’re a seasoned baker or just starting out, there’s something here to delight your taste buds. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy baking!