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Rippled Coffee Cake Recipe
Rippled Coffee Cake Recipe photo by Taste of Home

Rippled Coffee Cake Recipe

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In Portland, Tennessee, Jane Lear adds a fun layer of brown sugar and cinnamon to a yellow cake mix. "This delicious glazed treat is good for breakfast or dessert," she assures.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 16-20 servings


  • 1 package yellow cake mix (regular size)
  • 1 cup (8 ounces) sour cream
  • 4 eggs
  • 2/3 cup canola oil
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • ICING:
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract

Nutritional Facts

1 serving (1 piece) equals 303 calories, 13 g fat (4 g saturated fat), 51 mg cholesterol, 187 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, combine the dry cake mix, sour cream, eggs and oil; beat well. Spread half of the batter into a greased 13x9-in. baking pan.
  2. Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top.
  3. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Combine icing ingredients; drizzle over warm cake. Yield: 16-20 servings.
Originally published as Rippled Coffee Cake in Quick Cooking January/February 1999, p15

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Reviewed Aug. 3, 2014

"Wow! This sucker is sweet!!! All that icing may be gilding the lily a bit--next time, I might make a small amount of glaze and just drizzle over the top."

Reviewed Jun. 1, 2014

"This is an easy, delicious cake! I love that it starts with cake mix - makes it nice and fast to put together. It tastes so good! I sometimes add chopped walnuts or pecans to the brown sugar - cinnamon mixture."

Reviewed Apr. 7, 2014

"Delish. I'll use less cinnamon next time, though."

Reviewed Dec. 22, 2013

"This cake was so easy to make, and it comes out like a professional made it! I took one to a friend's birthday party and it was a HIT! I would have this cake for my birthday cake, anyday!!! So moist and sweet. I love it!"

Reviewed Aug. 11, 2012

"This was excellent. Super quick to make and very moist. Only change I made was using butter instead of canola oil. It is so sweet it is more like a dessert than a breakfast."

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