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Rippled Coffee Cake

Rippled Coffee Cake
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD: 16-20 servings.


  • 1 package yellow cake mix (regular size)
  • 1 cup sour cream
  • 4 large Nellie’s Free Range 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


  • 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 in the center comes out clean. Combine icing ingredients; drizzle over warm cake.

Nutrition Facts

1 piece: 303 calories, 13g fat (4g saturated fat), 51mg cholesterol, 187mg sodium, 44g carbohydrate (34g sugars, 1g fiber), 3g protein.


Average Rating:
  • kimb0
    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.

  • lvarner
    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.

  • deannasnz
    Dec 31, 1969

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

  • swissbeauty84
    Dec 31, 1969

    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!

  • sewampler
    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.

  • k_homola
    May 13, 2010

    I made this for a mother's day brunch and it got great reviews! I also cut the glaze amount in half. I thought the cake was sweet enough without it. I found spreading the top layer of cake mixture a little tricky but it didn't really matter if a little brown sugar got into the cake anyway. Very delicious!

  • lidjzl0
    May 9, 2010

    This is always my go to recipe when my daughter comes home from college. I used to make it for her when she was in high school and she would take it to her friends. The cake is very moist. I think it is the best coffee cake around. I cut the glaze recipe in half. There is enough to drizzle on the cake.

  • Ashaline
    Apr 14, 2010

    This is the best classic cinnamon coffee cake I have ever made. It is moist and delicious!

  • ljbenton
    Dec 13, 2009

    So, so good!! Family loves it!!! I used a butter pecan cake mix. Gave good flavor.

  • hollytree
    Sep 17, 2009


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