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.

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.

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.

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.

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.

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.

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

Sweet Cream Vanilla Coffee Cake

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour

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.



  • 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
  • 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


  • 2 tablespoons BAILEYS® Coffee Creamers Sweet Italian Biscotti (French Vanilla
  • about 1 1/2 cups confectioners’ sugar


  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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 287Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 157mgCarbohydrates: 52gFiber: 0gSugar: 37gProtein: 3g

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

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

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

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

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!

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