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!

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.

Did you make this recipe?

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.
Only Eats

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

104 comments on “Sweet Cream Vanilla Coffee Cake”

  1. Such a sweet, pretty cake! Classic :)

  2. I love how light and airy the cake looks! Pinned!

  3. Excellent recipe and gorgeous photos! I love that you included Bailey’s in the cake AND in the frosting. There’s never enough Bailey’s….

    • You got that right about never being enough :) And thanks for the photo compliments. First shoot I did in the new place. Was a little worried with first time jitters but it all worked out. LOL

  4. I love coffee cake but never tried making it at home before. I’m sure anything homemade is much better than anything store bought! This looks absolutely delicious!

  5. Ahh your coffee cake looks gorgeous my dear!

  6. It looks delicious! We’re going to look for the Baileys cream so we could make that cake soon ;)

    P.

    http://theslowpace.com

  7. There are very few coffee cakes I like (your blueberry with raspberry jam one being a notable exception) because I think they are dry, dry, dry. I may have to try this! :)

    • This master cake base that I use, and every single one linked in the related recipes, so good & MOIST and if you like that jam cake, then I know you’ll like any of those b/c it’s a super moist base!

  8. What a beautiful cake! It looks so fluffy and soft! <3 You did a perfect job on the glaze, amazing.

  9. Wow, this looks super tasty Averie! I need to get my hands on that creamer ;) Sounds so good.

  10. it looks delicious!

  11. I love a cake with tons of frosting, too (especially yellow cake). I’ve never used creamer in baking, but I can imagine the flavor and moisture it brings!

  12. Such a gorgeous cake and just amazing for spring!

  13. Wow, this cake looks divine! Your pictures are stunning as well. I must make this cake. Thanks for the recipe!

  14. Don’t you love it when baking accidents turn out wonderfully? I almost never get creamer since I don’t drink coffee, but I’m so tempted to do so for the sake of this coffee cake. Definitely sharing this on my weekly roundup of blog links tomorrow, thanks for sharing, Averie!

  15. You had me at “Sweet Cream!” This is lovely!

  16. Oh wow whata list of recipes!!! The original post is beautiful, I love the lightness of the photos.. stunning!! xoxo

  17. The perfect coffee cake for sharing with Mom on Sunday! It looks so delicious, Averie.

  18. I have never seen a cake quite like this before-I love it!! I love the Italian sweet cream aspect and the texture looks so divine!

  19. Sweet cream vanilla cake? Twist my arm. And while you’re at it, cut me the biggest piece, or just pass a fork. This needs to be on my Mother’s Day brunch table!

  20. You know what, Averie? a plain “yellow” cake is my husband’s very favorite! I always try to bake these crazy flavors and he wants a plain cake, no icing, eaten hot with butter melted on it! He may just take me on a second honeymoon after this!! Thanks! Hope you have a fun weekend.

    • Honestly I love plain yellow cake (mix) cake, too. Well with frosting :) But just plain yellow/butter cake, nothing fancy, but I grew up with it and I will always love it!

  21. this looks great and i love using the yogurt and canola oil too We use a creamer called Italian Sweet Cream which would work well if you can’t find the biscotti but I will look for that one as sounds wonderful Sometimes the newer creamers are hard to find
    Thanx for the great recipe!!

    http://www.nycstylelittlecannoli.com/

  22. Coffee creamer inside of a cake? Averie, where do you come up with these creative and brilliant ideas?? Send me some of your brainwaves — I could really use them! :) It’s too funny; I actually like most of my cakes un-glazed and un-frosted. If we shared, you could have mine and it’d be the perfect amount for both of us!

  23. I love light and fluffy white cakes like this one! So delicious! What a great and unique idea to use BAILEYS biscotti! The flavor must’ve been amazing. Will be pinning!

  24. I LOVE this cake SO much!! I can only imagine just how good this was! And it’s GORGEOUS!

  25. I just made this and it’s the greatest cake my taste buds have ever experienced. I used Nestle French Vanilla Coffemate instead of Baileys and vanilla yogurt instead of Greek (can’t stand Greek, even when baking). I’ve never been able to find a vanilla cake recipe that comes close to the fluffiness of boxed mix, but this is it! It’s moist and delicious with or without the glaze.

    I actually made this twice and it’s so quick to make I didn’t even mind it. The first time in a 9X9 pan for 22 minutes but it was too flat and didn’t look pretty (oh well; I get to eat it now!). I found an 8X8 pan for 25 mins for the second one. This is my mother’s day cake and my mama deserves a pretty cake! :-) She’s gonna love this as much as my dad and I do!

    • So happy to hear this is the greatest cake you’ve ever had. That is SUCH high praise! Glad your creamer swap worked out as did the yogurt swap. And with pan sizes, yes, I can see a 9×9 creating a too-thin cake which is why I used the 8×8 and glad you did that the next time, too! Your mama will be thrilled that you baked for her, that’s so sweet :)

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