Vanilla Bean Coffee Cake Recipe

Who doesn’t love a coffee cake that’s buttery, soft, and packed with vanilla flavor?

This Vanilla Bean Coffee Cake is one of those recipes that feels like a warm hug.

It’s perfect for lazy Sunday mornings, brunches with friends, or just because you need something cozy with your coffee.

What makes it extra special?

The real vanilla bean flavor that takes this cake to the next level—your kitchen is going to smell amazing!

Plus, it’s topped with a sweet, crumbly streusel and a drizzle of vanilla glaze.

Trust me, you’ll want to make this one over and over again.

What You’ll Need

Here’s everything you need to whip up this delicious cake:

For the Cake:

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
1 stick (½ cup) unsalted butter, softened
2 large eggs
1 cup sour cream
1 vanilla bean pod (or 2 tsp vanilla extract)

For the Streusel Topping:

¾ cup all-purpose flour
½ cup packed light brown sugar
½ tsp cinnamon
5 tbsp unsalted butter, melted

For the Glaze:

1 cup powdered sugar
1-2 tbsp milk
1 tsp vanilla extract

Pro Tips for Perfect Coffee Cake

Scrape the Vanilla Bean Like a Pro: Slice the pod lengthwise and scrape out the seeds using the back of a knife. Those little black specks are gold!
Don’t Skip the Sour Cream: It keeps the cake super moist and tender. Greek yogurt works too!
Chill the Streusel Topping: Popping the streusel in the fridge for 5-10 minutes makes it easier to sprinkle and gives you nice clumps.
Don’t Overmix the Batter: Stir just until the ingredients are combined to avoid a dense cake.
Use Room Temperature Ingredients: It makes mixing easier and gives you a smooth batter.

Tools You’ll Need

Mixing bowls (at least 3)
Hand or stand mixer
Measuring cups and spoons
Whisk
9-inch round or square baking pan
Small offset spatula or butter knife (to smooth batter)

Substitutions & Variations

No Vanilla Bean? No problem! Use 2 teaspoons of vanilla extract or 1 teaspoon of vanilla bean paste.
Dairy-Free Option: Swap sour cream with coconut yogurt and use a plant-based butter substitute.
Add Some Crunch: Mix in chopped nuts (like pecans or walnuts) into the streusel topping.
Cinnamon Swirl Version: Add a layer of cinnamon sugar in the middle of the batter for a fun twist.

Make Ahead Tips

Bake the cake a day in advance and store it tightly covered at room temperature. Add the glaze just before serving to keep it looking fresh.
The streusel can be made ahead and refrigerated for up to 2 days.

How to Make Vanilla Bean Coffee Cake

Step 1: Prep the Ingredients

Preheat your oven to 350°F (175°C) and grease your baking pan. Gather all your ingredients and tools.

Step 2: Make the Streusel

In a bowl, combine flour, brown sugar, and cinnamon. Stir in melted butter until the mixture forms clumps. Set aside.

Step 3: Mix the Batter

In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in the scraped vanilla bean seeds and sour cream. In another bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt). Slowly add the dry mixture to the wet mixture and stir just until combined.

Step 4: Assemble and Bake

Pour the batter into the prepared pan and smooth it out. Sprinkle the streusel topping evenly over the batter. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool.

Step 5: Add the Glaze

Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

Leftovers and Storage

Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Just thaw and warm in the microwave before enjoying!