There’s something about the smell of ginger, cinnamon, and molasses baking together that just makes everything feel cozier. This gingerbread coffee cake brings all of that warm, spiced flavor you love in a classic gingerbread cake, but in a simple slice-and-share format with a thick cinnamon crumble on top. It’s hearty, it’s satisfying, and it tastes just as good as something you’d pick up from a bakery.

I created this cake because I wanted all the cozy, familiar flavor of a gingerbread cake but in a format that’s easy enough to make on a weekend morning without a lot of fuss. The Greek yogurt keeps the crumb moist and tender, and the molasses gives it that deep, slightly earthy sweetness that makes it taste like so much more than a basic coffee cake. The cinnamon crumble on top is non-negotiable! It adds that little bit of crunch that makes every bite feel complete.

If you love warm spiced baking, my Glazed Apple Fritter Bread with Cinnamon Streusel gives that same cozy feeling in a totally different direction. But if gingerbread is your thing, keep reading, this one is going to be a new favorite.

A slice of gingerbread coffee cake on a wood plate.

Why You’ll Love This Recipe

Packed with warm spice: Ginger, cinnamon, cloves, and nutmeg work together to give this cake deep, cozy flavor in every single bite.

Greek yogurt batter: The yogurt keeps the cake incredibly moist without making it dense. It bakes up tender and soft every time.

That crumble topping: A thick, buttery cinnamon crumb sits on top and bakes into something golden and slightly crunchy. It’s the best part of every slice.

What I Love:

This molasses coffee cake comes together with ingredients you likely already have in your pantry. No specialty items, no trips to a specialty store. Just simple baking that tastes like you really went the extra mile.

The ingredients needed to make the gingerbread coffee cake on the counter.

Ingredient Notes and Substitutions

Molasses: This is what gives the cake that true gingerbread flavor. Use unsulfured molasses for the best result. Blackstrap molasses has a stronger, more bitter flavor, so it is not the best choice for this recipe.

Greek Yogurt: Any percent plain Greek yogurt works well. You can swap for sour cream or a plain dairy-free yogurt in a pinch. Just make sure it is unsweetened.

Neutral Oil: Avocado, canola, vegetable, or sunflower oil all work. The oil keeps the cake moist without adding extra flavor.

Brown Sugar: Used in both the batter and the crumb topping. Dark brown sugar will give you a slightly deeper molasses flavor, but light brown sugar works just as well.

Cold Butter for the Crumble: Cold butter is key for the crumb topping. It needs to stay cold so the crumble holds its texture and bakes up crumbly rather than melting into the batter.

Spices: The blend of ginger, cinnamon, cloves, and nutmeg is what makes this a gingerbread cake and not just a plain cinnamon coffee cake. I do not recommend skipping or reducing any of them.

Gingerbread coffee cake batter in a springform pan without the crumb topping.

Gingerbread coffee cake batter with crumb topping in a springform pan before going into the oven to be baked.

How to Make Gingerbread Coffee Cake: Step-by-Step Instructions

Preheat the oven to 350 degrees F (175 C). Grease an 8-inch springform pan or an 8-inch square or round baking pan.
Make the crumb topping first. Add the flour, brown sugar, cinnamon, and a pinch of salt to a medium bowl. Whisk to combine. Add the cold butter pieces and use a pastry cutter or fork to work the butter into the flour mixture until it breaks down into small crumbles. Place the bowl in the fridge to keep cold while you make the batter.
In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Whisk together and set aside.
In a large mixing bowl, whisk together the eggs, brown sugar, molasses, Greek yogurt, vanilla extract, milk, and oil until fully combined.
Add the dry ingredients into the wet and stir until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly. Remove the crumb topping from the fridge and sprinkle it generously over the top of the batter.
Bake for 40 to 50 minutes or until the center is just set and a toothpick comes out clean. Remove from the oven and let cool slightly before slicing and serving.

Sara’s Tip

Make the crumb topping first and get it in the fridge before you start the batter. Cold butter is what gives you that chunky, crumbly texture on top. If the butter warms up too much, the crumble can melt into the cake as it bakes instead of staying distinct and crunchy on top. A few minutes in the fridge makes a big difference.

Gingerbread coffee cake on a wood plate halfway eaten.

Recipe FAQs

Can I use a different pan size? An 8-inch pan is ideal for this recipe. If you use a 9-inch pan, the cake will be slightly thinner and the bake time may be closer to 35 to 40 minutes. Check early and go from there.

Can I make this ahead of time? Yes! This gingerbread coffee cake actually tastes wonderful the next day once the flavors have had time to settle. Bake it the night before, cover it tightly, and store at room temperature. It will be ready to go in the morning with no extra work.

How do I store leftovers? Store leftover cake in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to 5 days. I prefer storing it in the fridge and warming a slice in the microwave for about 20 seconds before enjoying.

Can I freeze this cake? Yes. Let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.

Can I add a glaze on top? Absolutely. A simple powdered sugar glaze drizzled over the crumb topping is a great addition, especially if you are serving this at a brunch. Just whisk together powdered sugar, a splash of milk, and a little vanilla extract until smooth.

Can I make this into muffins? You can! Fill a lined muffin tin with batter, top with crumble, and bake at 400 degrees for 5 minutes, then reduce to 350 degrees and bake for another 13 to 17 minutes or until set.

If you are looking for more ideas like this, my coffee cake recipes are a great place to browse, there are a lot of cozy options over there.

What to Serve with Gingerbread Coffee Cake

This cake is hearty enough to enjoy on its own with your morning coffee or tea. For a more filling breakfast, serve it alongside scrambled eggs or a simple yogurt bowl. It also works really well as part of a holiday brunch spread. My Potato, Chive and Cheddar Breakfast Casserole pairs beautifully with it if you want to round out the table with something savory.

Storage

Room temperature: Store in an airtight container for up to 2-3 days.

Refrigerator: Store in an airtight container for up to 5 days. Warm a slice in the microwave for about 20 seconds before serving.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

The crumb topping softens slightly as the cake sits, which is totally normal. It still tastes great.

If you are a fan of cozy baked goods that work for both weekday mornings and weekend entertaining, my Spiced Gingerbread Loaf with Greek Yogurt uses a similar spice profile and is another one the family will love.

If you give this gingerbread coffee cake a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy baking! I hope you love this gingerbread coffee cake as much as we do!