Best 2 Copycat Recipe Sara Lee Butter Coffee Cake Recipes

Indulge in the delightful aroma and irresistible taste of Sara Lee Butter Coffee Cake, now recreated in your own kitchen. This classic American treat features a tender crumb cake studded with sweet cinnamon sugar filling, topped with a buttery streusel and a delicate glaze. Our copycat recipe captures the essence of this beloved coffee cake, offering a straightforward guide to creating this timeless favorite at home. With variations including a sour cream coffee cake and a gluten-free version, this article provides options for everyone to enjoy this delectable treat. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the process of making this irresistible coffee cake that is perfect for any occasion.

Let's cook with our recipes!

SARA LEE BUTTER COFFEE CAKE - COPYCAT

Sara Lee Butter Coffee Cake - Copycat image

Posted in response to a request. Found in an online search. I have to admit, it sounds pretty good.... making note to self to try this soon EDITED TO SAY: I made this recipe yesterday to take to an early morning meeting at work. It was quite good and everyone liked it... even folks who don't generally like sweet things. I followed the directions exactly... even beating the batter for exactly 8 minutes. The results weren't "gag me w/ a spoon" sweet, thankfully and, altho buttery, not as buttery as the real thing. I will keep the recipe on file for future "I need to take something breakfast-y" reference.

Provided by Impera_Magna

Categories Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (25 ounce) box yellow cake mix (Duncan Hines, Betty Crocker, or Pillsbury)
1 (3 ounce) box instant vanilla pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tablespoon butter flavor extract
1 tablespoon vanilla
1/2 cup sugar
2 tablespoons cinnamon
1 cup powdered sugar
1 tablespoon hot milk
1/2 teaspoon butter flavor extract
1/4 teaspoon vanilla

Steps:

Preheat oven to 350*.
Butter a 9 x 13 baking pan.
Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed.
Add butter extract and vanilla.
Pour 1/2 of mixture in buttered 9 x 13 pan.
Mix sugar and cinnamon and sprinkle 1/2 mixture over batter. Spread rest of batter and rest of sugar mixture on top.
Swirl knife through. Bake for 30 to 35 minutes.
Drizzle with the following: 1 cup powdered sugar 1 Tbsp hot milk 1/2 tsp butter extract 1/4 tsp vanilla.

Nutrition Facts : Calories 763, Fat 33.4, SaturatedFat 5.1, Cholesterol 107.8, Sodium 772.4, Carbohydrate 108.6, Fiber 1.9, Sugar 76.1, Protein 7.2

COPYCAT RECIPE: "SARA LEE" BUTTER COFFEE CAKE

Copycat Recipe:

Every single time I make this, I get so many compliments on it! This cake melts in your mouth with it's buttery and cinnamon flavor!

Provided by Diana Bradfield @gingerkids

Categories Cakes

Number Of Ingredients 13

Ingredients

1 box(es) yellow cake mix (my favorite is duncan hines)
1 box(es) small size instant vanilla pudding
3/4 cup(s) vegetable oil
3/4 cup(s) water
4 - eggs
1 tablespoon(s) butter extract
1 tablespoon(s) vanilla extract
1/2 cup(s) white sugar
2 tablespoon(s) cinnamon
1 cup(s) powdered sugar
1 tablespoon(s) hot milk
1/2 teaspoon(s) butter extract
1/4 teaspoon(s) vanilla extract

Steps:

Preheat oven to 350*. Grease a 9x13 baking pan.
Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla. (1 Tablespoon of each).
Pour 1/2 of batter mixture into the greased pan.
Mix white sugar and cinnamon and sprinkle 1/2 of this over the batter. Spread rest of batter into pan and then rest of sugar/cinnamon on top of that. Take a knife and swirl through the mixture. Bake for 30-35 minutes.
Let cake cool and drizzle with glaze: Powdered sugar, hot milk, butter extract and vanilla extract.

Tips:

Use high-quality butter for the best flavor.
Make sure the butter is softened to room temperature before creaming it with the sugar.
Cream the butter and sugar together until they are light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the flour and baking powder until just combined.
Do not overmix the batter, as this will make the cake tough.
Pour the batter into a greased and floured bundt pan.
Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Dust the cake with powdered sugar before serving.

Conclusion:

This copycat recipe for Sara Lee Butter Coffee Cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and flavorful crumb, sweet and buttery streusel topping, and simple glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this recipe a try - you won't be disappointed!