We love this sheet-pan Greek yogurt coffee cake — tender, moist, and topped with an irresistible cinnamon crumb. Perfect for breakfast, afternoon coffee, or dessert.
Meet your new favorite coffee cake.
This Greek yogurt coffee cake is incredibly tender with a deeply cinnamony crumb. The crumb adds a lovely texture while the cake stays light and fluffy — everyone always asks for seconds.
Why a sheet-pan coffee cake? Because it makes a lot and is perfect for sharing. It’s ideal for brunch, an afternoon pick-me-up, or an easy dessert.
I’m a longtime coffee cake fan and often bake them in Bundt pans, but this classic sheet-pan version won me over. A 9×13 pan is so practical — you can freeze portions, give some away, and still have plenty to enjoy at home.
Greek yogurt is my go-to for keeping cakes moist. It adds a subtle tang and great texture. If you don’t have Greek yogurt or prefer something else, plain sour cream is an excellent substitute and will give similar results.
Just look at that crumb — buttery, crunchy, and cinnamon-forward.
This cake is easy.
Start by making the crumb so it’s ready to go. The batter is a one-bowl mixture that begins with melted butter and comes together quickly.
Spray a 9×13-inch baking dish with a nonstick baking spray that includes flour for best release.
Spread half the batter in the pan, then sprinkle half the crumb over it. Spoon the remaining batter on top, gently spread it, and finish with the remaining crumb. Bake, let the cake cool, slice, and enjoy — it’s that simple.
FAQ: “But where’s the coffee?” Coffee cake traditionally refers to a cake served with coffee, not one that contains coffee. That said, you can pair a slice with your favorite cup for the perfect bite.
P.S. Warm a slice for a few seconds in the microwave — it practically melts in your mouth.
Greek Yogurt Coffee Cake
Greek Yogurt Coffee Cake
16
30 mins
50 mins
40 mins
2 hrs
Ingredients
Crumb
- 1 ½ cups all-purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon cocoa powder
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 12 tablespoons cold butter, cut into small pieces
Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups plain Greek yogurt
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray.
- For the crumb: in a small bowl whisk together the flour, brown sugar, cocoa powder, cinnamon, and salt. Add the cold butter pieces and work them into the flour with your fingers until the mixture resembles coarse sand.
- In a separate small bowl, whisk together the flour, baking powder, salt, and baking soda for the cake.
- In a large bowl, melt the butter and let it cool slightly. Whisk in the granulated sugar, then whisk in the eggs and vanilla.
- Add half of the dry ingredients to the butter mixture and mix until just combined. Stir in the Greek yogurt, then add the remaining dry ingredients and mix until combined.
- Spread half the batter evenly into the prepared pan. Sprinkle half the crumb mixture over the batter. Spoon the remaining batter on top and gently spread it over the crumb. Finish by sprinkling the remaining crumb evenly across the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before slicing and serving.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. I appreciate you so much!
The crunchy cinnamon crumb is everything — buttery, textured, and the perfect contrast to the soft, yogurt-infused cake beneath.