Sweet Cream Vanilla Coffee Cake
I bake a lot of quick cakes, but this Sweet Cream Vanilla Coffee Cake is one I reach for when I want something unfussy and reliably tender. It comes together from pantry staples, has a soft crumb, and a simple vanilla glaze that dresses it up without fuss.
What I love most is the balance: the batter uses a boozy-sweet creamer for flavor and a touch of yogurt for moistness, so you get a cake that’s tender without being greasy. It bakes in an 8-inch square pan, so it’s perfect for weekday coffee, an afternoon visit, or a compact dessert when you don’t want leftovers.
Below you’ll find the ingredients, exact step-by-step method, swaps, troubleshooting, and storage advice so you can bake this reliably at home. Read through the notes before you start, and you’ll save time in the oven and on cleanup.
What We’re Using
This recipe relies on a few simple ingredients and an 8-inch square pan. The key flavor comes from BAILEYS® Coffee Creamers Sweet Italian Biscotti (or French Vanilla), which layers in vanilla and a faint biscotti sweetness. Keep the yogurt or sour cream on hand to keep the texture tender.
Ingredients
- 1 cup all-purpose flour — provides structure; spoon into the cup and level for accuracy.
- ¾ cup granulated sugar — sweetens and helps the cake brown.
- 2 teaspoons baking powder — the leavening that gives the cake lift.
- pinch salt, optional and to taste — balances sweetness; use if your ingredients are unsalted.
- 1 large egg — binds the batter and adds richness.
- ½ cup BAILEYS® Coffee Creamers Sweet Italian Biscotti, or French Vanilla — primary flavoring; adds sweetness and aroma.
- ⅓ cup vanilla Greek yogurt, plain Greek yogurt or sour cream may be substituted — keeps the crumb moist and tender.
- 3 tablespoons canola or vegetable oil — provides fat without heavy butter flavor.
- 1 tablespoon vanilla extract — boosts the vanilla notes.
- 2 tablespoons BAILEYS® Coffee Creamers Sweet Italian Biscotti (French Vanilla — for the glaze; adds matching flavor.
- about 1 1/2 cups confectioners’ sugar — sweet glaze base; adjust to taste/consistency.
Method: Sweet Cream Vanilla Coffee Cake
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with aluminum foil and spray the foil with cooking spray, or grease and flour the pan; set the prepared pan aside.
- In a large bowl, whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and a pinch of salt (optional).
- In a separate bowl or large measuring cup, whisk together 1 large egg, 1/2 cup BAILEYS® Coffee Creamers Sweet Italian Biscotti (or French Vanilla), 1/3 cup vanilla Greek yogurt (or plain Greek yogurt or sour cream), 3 tablespoons canola or vegetable oil, and 1 tablespoon vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula or wooden spoon until just combined; do not overmix.
- Transfer the batter to the prepared 8-inch square pan and smooth the top lightly with a spatula.
- Bake for about 30 minutes, or until the center is set and springs back slightly to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary—watch for doneness rather than relying only on the clock.
- Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for at least 30 minutes before glazing.
- While the cake is cooling, make the glaze: in a small bowl combine 2 tablespoons BAILEYS® Coffee Creamers Sweet Italian Biscotti (or French Vanilla) and about 1 1/2 cups confectioners’ sugar. Whisk, adding the confectioners’ sugar gradually, until smooth.
- If the glaze is too thick, add a little more creamer a small amount at a time until you reach the desired consistency. If it is too thin, add a little more confectioners’ sugar until it thickens.
- If you lined the pan with foil, lift the cake out using the foil and place it on the wire rack. If you greased the pan directly, you can either invert the cake onto the rack or leave it in the pan. Evenly drizzle the glaze over the cooled cake.
- Allow the glaze to set briefly, then slice and serve.
Why You’ll Love This Recipe
It’s quick. Mixing happens in two bowls with no creaming step, which cuts hands-on time. The flavor is gently vanilla-forward with a hint of biscotti sweetness from the creamer, so it feels special without being fussy.
The texture is consistently tender because of the yogurt (or sour cream) and oil combination. Those keep the crumb soft even the next day. If you want a small-batch cake that still feels homemade, this is it.
Finally, the glaze is adjustable. Make it thinner for a sheen or thicker for a ribboned drip. Both look pretty and taste great.
If You’re Out Of…
Yogurt or sour cream: use the allowed substitute mentioned—plain Greek yogurt or sour cream. The goal is acidity and moisture; plain yogurt works fine.
BAILEYS® Coffee Creamers: if you don’t have the Sweet Italian Biscotti or French Vanilla, use another vanilla-flavored liquid creamer. The cake will still work; the branded creamer just gives a distinct aromatic note. If you must, a mix of milk and an extra teaspoon of vanilla will do in a pinch, but the recipe as written leans on that creamer for its signature flavor.
Canola/vegetable oil: mild-flavored oils like light olive oil or grapeseed work as well. Don’t swap in olive oils with strong flavor unless that’s what you want.
Appliances & Accessories
8-inch square pan — required for the correct thickness and baking time. Using a larger pan will make the cake thinner and reduce bake time.
Mixing bowls — two bowls are easiest: one for dry, one for wet.
Rubber spatula or wooden spoon — fold gently to avoid overdeveloping gluten.
Wire rack — for cooling and glazing. A sheet pan underneath helps catch drips.
Optional: small sifter for confectioners’ sugar if you like an ultra-smooth glaze.
Troubleshooting Tips
Dense cake: Overmixing is the usual suspect. Fold until just combined; a few streaks of flour are okay. Also check your baking powder—if it’s old, the cake won’t rise well. Fresh baking powder is cheap and makes a big difference.
Gummy or underbaked center: Ovens vary. If the top is browning too fast while the center is undercooked, tent with foil and continue baking. A toothpick should come out with a few moist crumbs, not wet batter.
Glaze too runny: Add confectioners’ sugar gradually to thicken. Chill the cake briefly to help the glaze set faster.
Glaze too thick: Stir in the creamer a teaspoon at a time until it loosens. Don’t add too much at once; you can always thin but it’s hard to thicken once runny.
How to Make It Lighter
For a lighter texture, gently fold the batter and stop as soon as it’s blended. You can also swap half the all-purpose flour for cake flour to reduce protein and soften the crumb. Don’t reduce the fat dramatically; the oil and yogurt keep the cake tender.
To trim calories slightly: use low-fat Greek yogurt and a light-flavored oil alternative, but expect a minor shift in mouthfeel. The original balance yields the most classic tender result.
Pro Perspective
Keep the ingredients at room temperature for even mixing and better rise. The batter comes together quickly, so have your pan prepped and your oven fully preheated.
When folding, use broad, gentle strokes from the bottom up and around the sides. Overworking encourages gluten formation and toughens the crumb. Treat the batter like a soft meringue—combine gently and move on.
For even baking, place the pan in the center of the oven and avoid opening the door during the first 20–25 minutes. If you rotate pans, do it quickly and quietly so you don’t lose oven heat.
Keep It Fresh: Storage Guide
Room temperature: Once glazed, keep the cake covered at room temperature for up to 2 days. Use a cake dome or wrap loosely in plastic wrap to prevent the glaze from sticking to plastic—a loose tent of foil works well.
Refrigerator: Store in an airtight container for up to 5 days. The texture will remain moist; take it out an hour before serving to bring it to room temperature for best flavor.
Freezing: For longer storage, freeze unglazed slices wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze just before serving to preserve the fresh-glaze appearance.
Your Questions, Answered
Q: Can I double the recipe? A: Yes, but use a larger pan or two 8-inch pans. Baking time will change—watch for doneness. A 9×13 pan will require a different bake time and a slightly thinner cake.
Q: Can I add mix-ins like chocolate chips or nuts? A: Yes. Fold in about 1/2 cup of chips or chopped nuts at the end. Be aware they change the texture and bake time marginally—add a few minutes if needed and monitor the center.
Q: Is this cake coffee-flavored? A: Not strongly. The BAILEYS® Coffee Creamer adds a sweet, vanilla-forward, biscotti-like note rather than a strong coffee flavor. If you want a coffee punch, replace a tablespoon or two of creamer with cooled strong coffee.
Let’s Eat
Slice this cake into squares and serve with coffee or tea. The glaze sets just enough to give a pretty sheen and a sweet first bite. It pairs especially well with milky lattes or a bright black tea that cuts the sweetness.
Warm a slice for 8–10 seconds in the microwave for a near-fresh-from-the-oven feel, or plate at room temperature for the best texture. If you made the cake ahead, refresh it briefly in a low oven (300°F / 150°C) for 5–8 minutes before serving.
Enjoy — and if you try a small tweak (a sprinkle of toasted almond or a few lemon zest flecks), tell me how it turned out. I love hearing what bakers discover when they make this their own.
Sweet Cream Vanilla Coffee Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with aluminum foil and spray the foil with cooking spray, or grease and flour the pan; set the prepared pan aside.
- In a large bowl, whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and a pinch of salt (optional).
- In a separate bowl or large measuring cup, whisk together 1 large egg, 1/2 cup BAILEYS® Coffee Creamers Sweet Italian Biscotti (or French Vanilla), 1/3 cup vanilla Greek yogurt (or plain Greek yogurt or sour cream), 3 tablespoons canola or vegetable oil, and 1 tablespoon vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula or wooden spoon until just combined; do not overmix.
- Transfer the batter to the prepared 8-inch square pan and smooth the top lightly with a spatula.
- Bake for about 30 minutes, or until the center is set and springs back slightly to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary—watch for doneness rather than relying only on the clock.
- Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for at least 30 minutes before glazing.
- While the cake is cooling, make the glaze: in a small bowl combine 2 tablespoons BAILEYS® Coffee Creamers Sweet Italian Biscotti (or French Vanilla) and about 1 1/2 cups confectioners’ sugar. Whisk, adding the confectioners’ sugar gradually, until smooth.
- If the glaze is too thick, add a little more creamer a small amount at a time until you reach the desired consistency. If it is too thin, add a little more confectioners’ sugar until it thickens.
- If you lined the pan with foil, lift the cake out using the foil and place it on the wire rack. If you greased the pan directly, you can either invert the cake onto the rack or leave it in the pan. Evenly drizzle the glaze over the cooled cake.
- Allow the glaze to set briefly, then slice and serve.
Notes
Storage:
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.
