Cake Mix Sour Cream Coffee Cake

Recipe by Sue Gray

The secret to this light, fluffy, and perfectly sweet coffee cake is our Golden Yellow Cake Mix, which is used in both the batter and the buttery, cinnamon-scented crumbs. The reverse creaming method, in which butter is coated in flour, helps keep the cake extra tender and moist. It needs no elaboration, but the addition of blueberries to the batter and nuts to the topping take this coffee cake over the top.

10 mins
32 to 40 mins
1 hr 10 mins
one 8” or 9” cake
Mix Tips
Cake Mix Sour Cream Coffee Cake - select to zoom
Cake Mix Sour Cream Coffee Cake - select to zoom
Cake Mix Sour Cream Coffee Cake - select to zoom


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  1. Preheat oven to 350°F. Grease an 8" or 9" square pan and line with a parchment sling

  2. To make the crumb topping: In a medium bowl, add the 1 cup (156g) of cake mix, cinnamon, and chopped nuts. Then add the melted butter, stirring to form soft crumbs. Set aside. 

  3. To make the cake: Place the remaining cake mix into the bowl of a stand mixer fitted with the flat beater attachment. Mix in the baking soda, then add the softened butter and beat on low speed to form small, uniform crumbs, 1 to 2 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl as needed; you will have a smooth, thick batter. Scrape down the bowl, add the sour cream, and beat until no white streaks remain, about 30 seconds.  

  4. Spread the batter into the greased pan then sprinkle the blueberries over the batter.

  5. Distribute the crumb topping evenly over the batter, squeezing to form some larger crumbs.  

  6. Bake for 35 to 40 minutes in an 8" square or 32 to 38 minutes in a 9" square, or until a toothpick inserted into the center comes out clean or with a few moist crumbs sticking to it. If using blueberries, increase the baking time by an additional 10 to 12 minutes. 

  7. Remove the coffee cake from the oven and let it cool for 15 minutes on a wire rack before serving from the pan or using the parchment sling to transfer it to a cutting board or plate. Dust with confectioners’ sugar or non-melting sugar, if desired. 

  8. Storage information: Wrap the completely cooled coffee cake airtight and store at room temperature for several days: freeze for longer storage.  

Tips from our Bakers

  • If you’re using a 20-ounce box of Golden Yellow Cake, the amount of mix in the cake batter will be the entire remainder of the box after you’ve measured out the 1 cup for the topping. If you’re using the 24-ounce box, you’ll want to measure out the 2 2/3 cups (416g), as there will be some mix left over.