Sweet Cream Vanilla Coffee Cake

I’ve made a lot of cakes over the years.

But this one is unique and like no other I’ve made.

Sweet Cream Vanilla Coffee Cake - You'll never guess what special ingredient keeps this fast & easy cake so soft and moist!

It’s fluffy soft, sweet, creamy, and as a happy accident, it turned out very close in taste and texture to yellow cake mix cake. I have a nostalgic love of yellow cake so this was an unexpected, but excellent, stroke of luck.

The secret? BAILEYS® Coffee Creamers Sweet Italian Biscotti. It’s a creamy, alcohol-free, limited-edition flavor capturing the essence of the traditional double-baked Italian cookies, melding with a milky almond finish and a hint of sweet icing.

Sweet Cream Vanilla Coffee Cake - You'll never guess what special ingredient keeps this fast & easy cake so soft and moist!

If you can’t find the Sweet Italian flavor in your area or after the limited edition period has elapsed, using French Vanilla is fine.

I have always loved coffee creamer. Actually, I like a little coffee with my creamer. So using creamer as part of the wet ingredients for a cake seemed like a great idea.

Sweet Cream Vanilla Coffee Cake - You'll never guess what special ingredient keeps this fast & easy cake so soft and moist!

The cake is an easy, no mixer recipe, and loosely based on my favorite cake base. Past highlights include Blueberry Muffin and Buttermilk Pancakes CakePeaches and Cream Fluffy Muffin CakeCream Cheese-Swirled Cherry and Mixed Berries Cake, Cranberry White Chocolate Chip Bliss Cake, Brown Sugar-Topped Cinnamon-Sugar Coffee Cake, and The Best Pineapple Upside-Down Cake.

I love this cake base because it’s fast, easy, you don’t dirty a zillion dishes, and most of all because the cakes always turn out supremely moist, springy, and fluffy.

Sweet Cream Vanilla Coffee Cake - You'll never guess what special ingredient keeps this fast & easy cake so soft and moist!

Rather than buttermilk and sour cream like I sometimes use, I used BAILEYS® Coffee Creamers Sweet Italian Biscotti and vanilla Greek yogurt with a splash of oil.

That trifecta of moisturizing and tenderizing not only gives the cake a creamy and rich flavor profile, but they prevent dryness. Nothing worse than dry coffee cake where you literally need coffee to wash it down with. Thankfully this cake is wonderfully moist.

I glazed the cake with a simple confectioners’ sugar glaze and more creamer. It’s the final sha-zam that makes the cake really sing and locks in even more moisture. The glaze recipe makes about double what’s shown. Drizzles look lovely in photos, but in reality I drenched the cake in the remaining glaze after the photos. The more frosting, the merrier.

Sweet Cream Vanilla Coffee Cake - You'll never guess what special ingredient keeps this fast & easy cake so soft and moist!

My family and taste-testers said the cake is definitely a keeper. It’s got just enough density to give it some heft and body, but it’s still light, springy, bouncy, and fluffy.

And it’s creamy. Which is what happens when you bake with creamer.

If you still need a Mother’s Day dessert, this would be the perfect little cake to surprise a special mom in your life with. I wish someone would make me one.

Sweet Cream Vanilla Coffee Cake - You'll never guess what special ingredient keeps this fast & easy cake so soft and moist!

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Sweet Cream Vanilla Coffee Cake

It's fluffy soft, sweet, creamy, and as a happy accident, it turned out very close in taste and texture to boxed yellow cake mix cake, which I have a nostalgic love for. It's an easy, no mixer cake, and the secret is BAILEYS® Coffee Creamers Italian Biscotti. If you can't find it, substitute with Vanilla Creamer. The trifecta of creamer, vanilla Greek yogurt, and splash of oil moisturize and tenderize the cake, and also lend a creamy, rich flavor profile. The cake has enough density to give it some heft and body, but it's still light, springy, bouncy, and fluffy. The glaze recipe makes about double what's shown in the photos and I used a squirt bottle, but it's not necessary. I applied the remaining glaze with a knife after the photos. Because it makes the cake really pop and helps it stay moist, I recommend using it all.

Yield: one 8x8-inch pan, 9 generous pieces

Prep Time: 10 minutes

Cook Time: about 30 minutes

Total Time: about 1 hour, for cooling

Ingredients:

Cake
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup BAILEYS® Coffee Creamers Sweet Italian Biscotti (French Vanilla may be substituted)
1/3 cup vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted)
3 tablespoons canola or vegetable oil
1 tablespoon vanilla extract

Glaze 
2 tablespoons BAILEYS® Coffee Creamers Sweet Italian Biscotti (French Vanilla may be substituted)
about 1 1/2 cups confectioners' sugar

Directions:

  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
  2. Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, and optional salt; set aside.
  3. In a large measuring cup or separate small bowl, whisk together the egg, creamer, yogurt, oil, and vanilla.
  4. Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined; don't overmix.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  6. Bake for about 30 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, and exact ingredients used effect baking time.
  7. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze.
  8. Glaze - To a small bowl, add the creamer, and slowly add the confectioners' sugar.
  9. Whisk together until smooth. Depending on desired consistency, you may need to play with the creamer and sugar ratios slightly.
  10. Evenly drizzle the glaze over the cake before slicing and serving. Cake will keep airtight at room temperature for up to 5 days. I'm comfortable storing glazed cakes at room temperature, but if you're not, glaze only the portion you plan to consume immediately; I don't recommend refrigerating the cake because it will dry out.

Related Recipes

Blueberry Muffin and Buttermilk Pancakes Cake – A cake that tastes like  hybrid of muffins and pancakes. Can be made with frozen berries

Peaches and Cream Fluffy Muffin Cake – If you don’t have fresh peaches, most any frozen fruit like mangoes, strawberries, or mixed berries may be used

Peaches and Cream Fluffy Muffin Cake - Recipe at averiecooks.com

Cream Cheese-Swirled Cherry and Mixed Berries Cake – Homemade version of an Entenmann’s cream cheese coffee cake

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at averiecooks.com

Cranberry White Chocolate Chip Bliss Cake – Like a Starbucks Cranberry Bliss Bar in cake form

Cranberry White Chocolate Chip Bliss Cake - The flavors of Starbucks Cranberry Bliss Bars in a Soft, Easy, No-Mixer Cake! Recipe at averiecooks.com

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze – One of my favorites. Use your favorite fresh, frozen, or seasonal fruit in this incredibly moist and soft cake

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made. Highly recommended – tied with the one above

The Best Pineapple Upside-Down Cake – So soft, moist & really is The Best

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

Tropical Escape Soft Pineapple Crumble Bars – Sweet, soft bars with big pineapple chunks that taste like a tropical vacation! 

Tropical Escape Soft Pineapple Crumble Bars - Sweet, soft bars with big pineapple chunks that taste like a tropical vacation!

The Best Glazed Mixed Berry Scones –  If you’ve always thought scones were dry, this easy recipe will change your mind forever!

The Best Glazed Mixed Berry Scones - If you've always thought scones were dry, this easy recipe will change your mind forever!

This post brought to you by Baileys Creamers. Recipe and all opinions expressed are my own.

   

96 Responses to “Sweet Cream Vanilla Coffee Cake”

  1. #
    51
    Tasbih — May 11, 2014 at 8:02 pm

    I just made this cake and I’m in love with its flavor! I’ve always been trying to mimic that distinct vanilla flavor of a box mix that everyone seems to love with no success, until I tried this cake! I used Bailey’s French Vanilla coffee creamer and the cake tasted a lot like Betty Crocker French Vanilla cake mix which I love, but without the artificial aftertaste. I’m over the moon with this secret ingredient discovery, thanks to you. My only concern, however, was that the cake sunk in the middle half way through baking. I’m not sure what I could’ve done wrong because I’ve had great results with the cinnamon topped snickerdoodle cake, which is very similar in nature to this one except for the the coffee creamer. It rose beautifully unlike the sweet cream vanilla one. In both cakes I used sour cream instead of the greek yogurt. Could it be the extra sugar and added fat from the coffee creamer that caused it to sink? Please let me know how I could fix this because I’m soooooo obsessed with the flavor of this cake and I wanna keep making it over & over again. Thank you so much for all your amazing recipes:)

    Reply

    • Averie Sunshine replied: — May 11th, 2014 at 8:34 pm

      So glad you love the cake and that you think it’s as close to a boxed cake mix cake taste (and I mean that in a good way b/c there’s something about boxed cakes that have such nostalgic charm for me and I will always admit to loving the taste!) and that you’re so happy with this cake!

      Re the sinking…ok so all the other cakes I’ve made that are similar to this one (and thanks for trying the cinn-snickerdoodle cake too!) but they were all made with buttermilk, not coffee creamer, i.e. ‘plain’ milk. The acid in the buttermilk reacts better with the leaveners and anything made with buttermilk will always rise better than things made with plain milk. There is acid in the greek yog/sour cream, but it’s not the same as using them in conjunction with the buttermilk; hence you’re going to be more prone to sinking w/out using buttemrilk, but then you’d give up this ‘secret ingredient’ flavor discovery. My cake didn’t sink though. I would recommend you bake it an extra couple minutes, maybe 5 or so. Cover it with a sheet of foil the last 5-10 mins if you’re worried about it becoming too browned and see how that goes. Please report back and LMK what you try!

      Reply

      • Tasbih replied: — May 12th, 2014 at 5:44 pm

        Thank you so much for your helpful explanation. I’m baking science nerd and so that was music to my ears:) I will certainly be playing around with it and use your tips. This is the best vanilla cake I’ve ever tasted & I’ve made and eaten tons. Will definitely keep you posted.

  2. #
    52
    Carrie @Frugal Foodie Mama — May 12, 2014 at 6:29 am

    This coffee cake looks absolutely divine, Averie! :) I can’t wait to try this. And I LOVE baking with flavored creamers- so easy and yummy!

    Reply

    • Averie Sunshine replied: — May 12th, 2014 at 11:52 am

      I just pinned some of your stuff and voila, here you are in my comments! Happy Mother’s Day (belated!)

      Reply

  3. #
    53
    Nancy @ gottagetbaked — May 12, 2014 at 1:42 pm

    I need to get my hands on some of that creamer because your cake looks so incredible, Averie! It’s so fluffy and light and dreamy! I hope you had a wonderful Mother’s Day and were spoiled ‘n pampered rotten ;)

    Reply

    • Averie Sunshine replied: — May 12th, 2014 at 4:16 pm

      Oh how I only wish to your last line :) Not quite like that but it was a nice day and I hope yours was as well!!

      Reply

  4. #
    54
    Maggie — May 21, 2014 at 11:21 am

    I just made this cake, having to substitute several things due to what I had on hand & it still turned out fantastically! I love recipes that are basic & easily tweaked with just a few subtle changes. I used King Arthur GF flour blend, adding 1 tsp of xanthum gum, used limoncello since I was out of vanilla & raspberry Greek yogurt. I don’t have any coffee creamer but used heavy whipping cream instead. This is a perfect sized treat to make for my DD & I since neither one of us can have wheat & most dessert portions are simply too large for just the two of us. Thank you Averie, this is sure to be a staple recipe for us!

    Reply

    • Averie Sunshine replied: — May 21st, 2014 at 1:02 pm

      So glad you loved it and you sound like you’re incredibly resourceful in the kitchen – wish all my readers were and I’d never have to answer baking questions :)

      “I love recipes that are basic & easily tweaked with just a few subtle changes” <— amen and that is what I try to do! This cake is adapted from some that I linked to in the post, a basic buttermilk cake recipe that makes a small-batch sized cake, and I have remade it probably 10 different ways from cream-cheese/jelly swirled like a danish to adding snickerdoodle-like spices for a wintertime coffeecake. The base is incredibly versatile and as we now now, can be made with coffee creamer, heavy cream and with GF flour! Thanks for sharing what you did!

      Reply

  5. #
    55
    Ann Aziz — September 8, 2014 at 12:34 pm

    I made this cake today using french vanilla. It’s a keeper!!!!!! Everyone loved it, especially me. The middle of the cake could have risen a little more, but, it was so good no one noticed. Next time, as you suggested, I’ll cover with aluminum foil and bake a little longer. I’m now going on the treadmill and am giving up dinner to compensate for the amount of cake I ate. Thank you so much for this recipe.

    Reply

    • Averie Sunshine replied: — September 8th, 2014 at 2:19 pm

      So glad you enjoyed it and yes running and light dinners to compensate for the sweets I’ve eaten? Been there :) Glad the cake was worth it!

      Reply

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