26 Irresistible Crockpot Coffee Cake Recipes You Need to Try

Coffee cake is a timeless breakfast and brunch favorite, and when it comes to convenience and perfect texture, nothing beats a crockpot.

Using a slow cooker, you can create moist, fluffy coffee cakes without turning on your oven or worrying about overbaking.

From classic cinnamon swirl to decadent chocolate, fruity, or nutty varieties, there’s a flavor for every taste bud.

This collection of 26 crockpot coffee cake recipes is designed to inspire home bakers to enjoy effortless, delicious treats.

Each recipe is carefully crafted with simple ingredients, slow-cooked to perfection, and topped with sweet streusels, swirls, or nuts for that irresistible finishing touch.

Whether you’re preparing for a weekend brunch, a cozy morning, or a special occasion, these coffee cakes deliver maximum flavor with minimal effort.

26 Irresistible Crockpot Coffee Cake Recipes You Need to Try

With these 26 crockpot coffee cake recipes, you can enjoy a wide variety of flavors with minimal effort.

Slow cooking ensures perfect texture and taste every time, making them ideal for busy mornings, special occasions, or weekend brunches.

From classic favorites to indulgent treats, this collection proves that homemade coffee cake can be simple, delicious, and stress-free.

Whether you prefer fruity, chocolatey, nutty, or spiced varieties, there’s a crockpot coffee cake here for everyone.

Mix, cook, and serve—the perfect breakfast or brunch is ready without the hassle.

Cinnamon Swirl Crockpot Coffee Cake

A soft, moist cinnamon-flavored coffee cake with a sweet brown sugar swirl baked gently in the crockpot.

Perfect for weekend mornings with a cup of coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp vanilla extract
• 2 large eggs

For the cinnamon swirl:

• 1/2 cup brown sugar
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. In a large bowl, cream together the softened butter and granulated sugar until fluffy. Add eggs and vanilla extract, mixing until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with flour.
4. Prepare the cinnamon swirl by mixing brown sugar, cinnamon, and melted butter in a small bowl.
5. Pour half of the batter into the crockpot. Sprinkle half of the cinnamon swirl mixture over the batter. Top with the remaining batter and the rest of the cinnamon mixture.
6. Mix topping ingredients and sprinkle evenly over the batter.
7. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean. Avoid opening the lid too often to maintain temperature.
8. Let the cake rest for 10–15 minutes before serving. Slice and enjoy with coffee.

This cinnamon swirl crockpot coffee cake is a warm, comforting treat with a perfect balance of sweet cinnamon and soft cake texture.

It’s ideal for breakfast or brunch gatherings.

Apple Pecan Crockpot Coffee Cake

A moist coffee cake infused with tender apple chunks and crunchy pecans, topped with a cinnamon-sugar streusel.

A cozy fall-inspired treat baked right in your slow cooker.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp vanilla extract
• 2 large eggs
• 2 medium apples, peeled and diced
• 1/2 cup chopped pecans

For the streusel topping:

• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 2 tbsp flour
• 2 tbsp cold butter, cubed

Instructions:

1. Grease the crockpot insert generously with butter or non-stick spray.
2. Cream together butter and sugar in a large bowl until light and fluffy. Beat in eggs and vanilla.
3. Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients, alternating with milk. Fold in diced apples and pecans.
4. Pour batter into the crockpot and smooth the top with a spatula.
5. Combine streusel ingredients in a small bowl, cutting in butter until crumbly. Sprinkle over the cake batter evenly.
6. Cover and cook on LOW for 3–4 hours. Check for doneness by inserting a toothpick in the center; it should come out clean.
7. Allow cake to cool for 10–15 minutes before slicing. Serve warm.

This apple pecan coffee cake is a comforting combination of tender cake, sweet apple, and nutty crunch.

It’s a perfect choice for autumn mornings or cozy weekend breakfasts.

Chocolate Chip Banana Crockpot Coffee Cake

A rich, flavorful coffee cake loaded with ripe bananas and chocolate chips.

Slow cooking ensures a moist, melt-in-your-mouth texture, perfect for chocolate lovers.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 2 large eggs
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup chocolate chips

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted
• 1/4 cup chocolate chips

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. In a bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla, then stir in mashed bananas.
3. In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the wet ingredients and mix until just combined. Fold in chocolate chips.
4. Pour batter into the crockpot and spread evenly. Mix topping ingredients and sprinkle over the cake.
5. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean. Avoid opening the lid frequently.
6. Let the cake rest for 10 minutes before serving. Slice and enjoy warm.

This chocolate chip banana crockpot coffee cake is decadent, moist, and bursting with flavor.

Perfect for chocolate enthusiasts and a cozy weekend treat.

Lemon Poppy Seed Crockpot Coffee Cake

A bright, zesty coffee cake infused with fresh lemon and crunchy poppy seeds, topped with a light crumbly streusel.

Perfect for a refreshing breakfast treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 2 tsp lemon zest
• 1/4 cup fresh lemon juice
• 2 tsp poppy seeds

For the streusel topping:

• 1/4 cup brown sugar
• 2 tbsp all-purpose flour
• 1/2 tsp cinnamon
• 2 tbsp cold butter, cubed

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream together butter and sugar until light and fluffy. Beat in eggs, lemon zest, and lemon juice.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Gradually mix into the wet ingredients, alternating with milk.
4. Pour batter into the prepared crockpot.
5. Combine streusel ingredients in a small bowl, cutting in butter until crumbly. Sprinkle evenly over the batter.
6. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean.
7. Let cake cool slightly before slicing. Serve warm with a cup of tea or coffee.

This lemon poppy seed coffee cake is light, citrusy, and tender, with a perfectly sweet crumb topping.

Ideal for brunch or a springtime morning treat.

Pumpkin Spice Crockpot Coffee Cake

A soft, warmly spiced pumpkin coffee cake with a streusel topping. Moist and aromatic, it’s a fall favorite made effortlessly in the slow cooker.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup pumpkin puree
• 1/2 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 large eggs

For the streusel topping:

• 1/4 cup brown sugar
• 2 tbsp flour
• 1/2 tsp cinnamon
• 2 tbsp cold butter, cubed

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar together until light and fluffy. Beat in eggs, then add pumpkin puree.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually mix into wet ingredients, alternating with milk.
4. Pour batter into the crockpot.
5. Mix streusel ingredients and sprinkle evenly over the top.
6. Cover and cook on LOW for 3–4 hours, or until a toothpick inserted in the center comes out clean.
7. Allow cake to rest for 10 minutes before slicing. Serve warm.

This pumpkin spice crockpot coffee cake is moist, flavorful, and full of cozy autumn spices.

A simple, comforting breakfast or dessert for fall mornings.

Peanut Butter Swirl Crockpot Coffee Cake

A rich, nutty coffee cake swirled with creamy peanut butter, topped with a crunchy cinnamon-sugar topping.

A decadent yet simple slow-cooker treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted
• 1/4 cup chopped peanuts (optional)

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients, alternating with milk.
4. Pour half of the batter into the crockpot. Dollop peanut butter over the batter and swirl with a knife. Top with remaining batter and swirl again for a marbled effect.
5. Mix topping ingredients and sprinkle evenly over the top.
6. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean.
7. Let cake rest for 10 minutes before slicing. Serve warm.

This peanut butter swirl crockpot coffee cake is indulgent and moist, with a rich peanut flavor and crunchy topping.

Perfect for peanut butter lovers looking for an easy slow-cooker treat.

Blueberry Lemon Crockpot Coffee Cake

A tender, moist coffee cake bursting with fresh blueberries and a hint of lemon zest.

The slow-cooking method ensures juicy, flavorful bites with a soft crumb.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 2 tsp lemon zest

For the streusel topping:

• 1/4 cup brown sugar
• 2 tbsp flour
• 1/2 tsp cinnamon
• 2 tbsp cold butter, cubed

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract, then stir in lemon zest.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk. Gently fold in blueberries.
4. Pour batter into the prepared crockpot.
5. Combine streusel ingredients and sprinkle evenly over the batter.
6. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before serving warm.

This blueberry lemon coffee cake is light, fruity, and perfectly balanced with a hint of citrus. Ideal for breakfast or brunch gatherings.

Mocha Espresso Crockpot Coffee Cake

A rich coffee-flavored cake with chocolate and espresso, perfect for coffee lovers seeking a decadent slow-cooked treat.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 2 tsp instant espresso powder
• 1/4 cup unsweetened cocoa powder
• 1/2 cup mini chocolate chips

For the topping:

• 1/4 cup brown sugar
• 1 tsp instant espresso powder
• 1/2 tsp cinnamon
• 2 tbsp melted butter

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream together butter and sugar until light and fluffy. Beat in eggs. Dissolve espresso powder in milk and mix in.
3. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually fold into wet ingredients. Fold in chocolate chips.
4. Pour batter into the crockpot and smooth the top.
5. Mix topping ingredients and sprinkle evenly over the cake.
6. Cover and cook on LOW for 2.5–3 hours, checking doneness with a toothpick.
7. Let the cake rest for 10 minutes before slicing. Serve warm with coffee.

This mocha espresso coffee cake is rich, chocolatey, and perfectly caffeinated—a treat for dessert or a luxurious morning indulgence.

Caramel Pecan Crockpot Coffee Cake

A sweet and nutty coffee cake with caramel swirls and crunchy pecans, slow-cooked to moist perfection. A decadent breakfast or dessert treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup caramel sauce
• 1/2 cup chopped pecans

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted
• 1/4 cup chopped pecans

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients, alternating with milk.
4. Pour half of the batter into the crockpot. Drizzle half of the caramel sauce over the batter and sprinkle half of the pecans. Top with remaining batter, caramel, and pecans, swirling lightly with a knife.
5. Mix topping ingredients and sprinkle evenly over the top.
6. Cover and cook on LOW for 3–3.5 hours, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool slightly before serving warm.

This caramel pecan coffee cake is indulgent and nutty, with a soft, moist texture and gooey caramel swirls. Perfect for a special breakfast or dessert.

Strawberry Cream Cheese Crockpot Coffee Cake

A soft, tender coffee cake swirled with sweet strawberries and creamy cream cheese. Perfect for a decadent breakfast or dessert treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chopped fresh strawberries

For the cream cheese swirl:

• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

For the topping:

• 1/4 cup brown sugar
• 2 tbsp flour
• 2 tbsp butter, cubed

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk. Gently fold in strawberries.
4. Mix cream cheese, sugar, and vanilla, then dollop over the batter in the crockpot, swirling lightly with a knife.
5. Combine topping ingredients and sprinkle evenly over the top.
6. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean.
7. Allow cake to cool slightly before slicing.

This strawberry cream cheese coffee cake is rich, fruity, and creamy, offering a perfect balance of sweetness and tartness for breakfast or dessert.

Maple Walnut Crockpot Coffee Cake

A nutty, flavorful coffee cake enhanced with real maple syrup and crunchy walnuts. Moist and aromatic, ideal for autumn mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup pure maple syrup
• 1/2 cup chopped walnuts

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted
• 1/4 cup chopped walnuts

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until fluffy, then beat in eggs and maple syrup.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk. Fold in chopped walnuts.
4. Pour batter into crockpot and smooth the top. Mix topping ingredients and sprinkle evenly over the cake.
5. Cover and cook on LOW for 3–3.5 hours, or until a toothpick inserted in the center comes out clean.
6. Let the cake rest for 10 minutes before slicing.

This maple walnut coffee cake is nutty, sweet, and perfectly moist—a classic fall-inspired treat for breakfast or brunch.

Coconut Almond Crockpot Coffee Cake

A tropical-inspired coffee cake with shredded coconut and sliced almonds, lightly sweetened and slow-cooked to perfection.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp almond extract
• 1/2 cup shredded coconut
• 1/2 cup sliced almonds

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted
• 1/4 cup shredded coconut
• 2 tbsp sliced almonds

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs and almond extract.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients, alternating with milk. Fold in shredded coconut and sliced almonds.
4. Pour batter into crockpot. Combine topping ingredients and sprinkle evenly over the top.
5. Cover and cook on LOW for 2.5–3 hours. Test doneness with a toothpick.
6. Let the cake cool slightly before slicing.

This coconut almond coffee cake is lightly sweet, nutty, and aromatic. A tropical twist that makes breakfast feel special.

Carrot Spice Crockpot Coffee Cake

A moist, spiced coffee cake with shredded carrots, warm spices, and a subtle crunch from walnuts.

Perfect for a wholesome morning treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped walnuts

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted
• 2 tbsp chopped walnuts

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually fold into wet ingredients, alternating with milk. Fold in grated carrots and walnuts.
4. Pour batter into crockpot and smooth the top. Mix topping ingredients and sprinkle evenly over the batter.
5. Cover and cook on LOW for 3–3.5 hours. Test with a toothpick for doneness.
6. Let rest for 10 minutes before slicing.

This carrot spice coffee cake is warmly spiced, moist, and nutty—a comforting slow-cooker option for breakfast or brunch.

Banana Nutella Crockpot Coffee Cake

A moist and indulgent coffee cake combining ripe bananas with a swirl of creamy Nutella.

Perfect for chocolate lovers and breakfast enthusiasts alike.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1/3 cup Nutella

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted
• 1/4 cup chopped hazelnuts (optional)

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract, then fold in mashed bananas.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk.
4. Pour half of the batter into the crockpot. Dollop Nutella over the batter and swirl gently with a knife. Top with remaining batter and swirl again.
5. Mix topping ingredients and sprinkle evenly over the cake.
6. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean.
7. Let cake rest for 10 minutes before serving.

This banana Nutella coffee cake is rich, sweet, and perfectly moist, combining the best of chocolate and banana flavors for a decadent breakfast treat.

Orange Cranberry Crockpot Coffee Cake

A refreshing, zesty coffee cake with tart cranberries and bright orange flavor.

Soft, moist, and perfect for brunch or holiday mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1 cup fresh or frozen cranberries

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted
• 2 tbsp chopped walnuts (optional)

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until fluffy. Beat in eggs, vanilla extract, and orange zest.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk. Fold in cranberries.
4. Pour batter into crockpot. Combine topping ingredients and sprinkle evenly over the cake.
5. Cover and cook on LOW for 2.5–3 hours, checking doneness with a toothpick.
6. Allow cake to cool slightly before slicing.

This orange cranberry coffee cake is tangy, sweet, and soft, with a subtle citrus aroma that makes it ideal for festive breakfasts or cozy weekend brunches.

Chai Spice Crockpot Coffee Cake

A warm and aromatic coffee cake infused with chai spices like cinnamon, cardamom, and ginger. Moist, flavorful, and perfect with a cup of tea.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 2 large eggs
• 1 tsp vanilla extract

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp melted butter
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until fluffy. Beat in eggs and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Gradually fold into wet ingredients, alternating with milk.
4. Pour batter into crockpot and smooth the top. Mix topping ingredients and sprinkle evenly over the batter.
5. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean.
6. Let cake rest for 10 minutes before slicing.

This chai spice coffee cake is warmly spiced, aromatic, and soft. Perfect for cozy mornings or as a comforting snack alongside tea or coffee.

Raspberry Almond Crockpot Coffee Cake

A moist, fruity coffee cake with tart raspberries and a delicate almond flavor, topped with a crunchy almond streusel.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp almond extract
• 1 cup fresh or frozen raspberries

For the topping:

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted
• 1/4 cup sliced almonds

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs and almond extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk. Fold in raspberries carefully.
4. Pour batter into crockpot. Mix topping ingredients and sprinkle evenly over the cake.
5. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean.
6. Allow cake to cool slightly before slicing.

This raspberry almond coffee cake is fruity, tender, and nutty, with a subtle almond flavor that pairs perfectly with a morning cup of coffee or tea.

Toffee Caramel Crockpot Coffee Cake

A decadent coffee cake with buttery toffee bits and swirls of caramel, topped with a sweet, crunchy crumb.

Perfect for indulgent breakfasts or dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup toffee bits
• 1/4 cup caramel sauce

For the topping:

• 1/4 cup brown sugar
• 2 tbsp flour
• 2 tbsp butter, cubed
• 1/4 cup chopped pecans (optional)

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until fluffy. Beat in eggs and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk. Fold in toffee bits.
4. Pour half of the batter into the crockpot. Drizzle half of the caramel over the batter. Top with remaining batter and remaining caramel, swirling gently.
5. Combine topping ingredients and sprinkle evenly over the top.
6. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean.
7. Let cake rest for 10 minutes before slicing.

This toffee caramel coffee cake is indulgent, buttery, and sweet, with gooey caramel and crunchy toffee bits that make it irresistible.

Mocha Hazelnut Crockpot Coffee Cake

A rich coffee-flavored cake with chocolate, espresso, and crunchy hazelnuts. Perfect for a breakfast treat or coffee break indulgence.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 2 tsp instant espresso powder
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chopped hazelnuts
• 1/2 cup mini chocolate chips

For the topping:

• 1/4 cup brown sugar
• 1 tsp instant espresso powder
• 2 tbsp melted butter
• 2 tbsp chopped hazelnuts

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs. Dissolve espresso powder in milk and mix in.
3. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually fold into wet ingredients. Fold in chocolate chips and hazelnuts.
4. Pour batter into crockpot. Mix topping ingredients and sprinkle evenly over the top.
5. Cover and cook on LOW for 2.5–3 hours, testing doneness with a toothpick.
6. Let cake rest for 10 minutes before slicing.

This mocha hazelnut coffee cake is rich, chocolatey, and aromatic with espresso, offering a decadent slow-cooked treat perfect for mornings or dessert.

Pineapple Coconut Crockpot Coffee Cake

A tropical-inspired coffee cake bursting with sweet pineapple and shredded coconut, topped with a light coconut streusel.

Perfect for a sunny breakfast or brunch.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut

For the topping:

• 1/4 cup brown sugar
• 2 tbsp flour
• 2 tbsp butter, cubed
• 2 tbsp shredded coconut

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk. Fold in pineapple and shredded coconut.
4. Pour batter into crockpot. Mix topping ingredients and sprinkle evenly over the top.
5. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean.
6. Allow cake to cool slightly before slicing.

This pineapple coconut coffee cake is moist, sweet, and tropical, making it a refreshing twist for breakfast or brunch gatherings.

Chocolate Peanut Butter Crockpot Coffee Cake

A decadent coffee cake combining rich chocolate and creamy peanut butter with a swirled topping.

A perfect treat for chocolate and peanut butter lovers.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup cocoa powder
• 1/2 cup mini chocolate chips
• 1/3 cup creamy peanut butter

For the topping:

• 1/4 cup brown sugar
• 2 tbsp melted butter
• 1/4 cup chopped peanuts (optional)

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs. Gradually mix in milk.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Fold into wet ingredients. Fold in chocolate chips.
4. Pour half of the batter into the crockpot. Dollop peanut butter over the batter and swirl gently with a knife. Top with remaining batter and swirl again.
5. Mix topping ingredients and sprinkle evenly over the top.
6. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the center comes out clean.
7. Let the cake rest for 10 minutes before serving.

This chocolate peanut butter coffee cake is rich, moist, and indulgent, with perfect swirls of peanut butter and chocolate for a decadent breakfast or dessert.

Caramel Apple Crockpot Coffee Cake

A soft, cinnamon-spiced coffee cake filled with tender apple chunks and drizzled with caramel, topped with a crunchy brown sugar streusel.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 2 large eggs
• 1 tsp vanilla extract
• 2 medium apples, peeled and diced
• 1/4 cup caramel sauce

For the topping:

• 1/4 cup brown sugar
• 2 tbsp flour
• 2 tbsp butter, cubed
• 1/4 cup chopped pecans (optional)

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually fold into wet ingredients, alternating with milk. Fold in diced apples.
4. Pour batter into crockpot. Drizzle caramel sauce over the top. Mix topping ingredients and sprinkle evenly.
5. Cover and cook on LOW for 3–3.5 hours, or until a toothpick inserted in the center comes out clean.
6. Let the cake rest for 10 minutes before slicing.

This caramel apple coffee cake is soft, moist, and warmly spiced, with sweet caramel and tender apples, making it perfect for cozy mornings or autumn gatherings.

Triple Chocolate Crockpot Coffee Cake

A chocolate lover’s dream, this coffee cake features cocoa powder, chocolate chips, and a rich chocolate topping, slow-cooked to moist perfection.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup mini chocolate chips

For the topping:

• 1/4 cup brown sugar
• 2 tbsp cocoa powder
• 2 tbsp butter, melted
• 2 tbsp chocolate chips

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs. Gradually mix in milk.
3. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Fold into wet ingredients, then stir in chocolate chips.
4. Pour batter into the crockpot. Combine topping ingredients and sprinkle evenly over the batter.
5. Cover and cook on LOW for 2.5–3 hours, testing doneness with a toothpick.
6. Let cool slightly before serving.

This triple chocolate coffee cake is rich, fudgy, and indulgent—a chocolate lover’s dream made simple in a crockpot.

Lemon Blueberry Swirl Crockpot Coffee Cake

A bright, tangy coffee cake with juicy blueberries and lemon zest, lightly swirled for a beautiful and flavorful breakfast treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 cup blueberries (fresh or frozen)

For the topping:

• 1/4 cup brown sugar
• 2 tbsp flour
• 2 tbsp butter, cubed
• 1/2 tsp cinnamon

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs, vanilla extract, and lemon zest.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk. Gently fold in blueberries.
4. Pour batter into the crockpot. Mix topping ingredients and sprinkle evenly over the cake.
5. Cover and cook on LOW for 2.5–3 hours. Test doneness with a toothpick.
6. Let cool slightly before slicing and serving.

This lemon blueberry swirl coffee cake is fresh, fruity, and moist, perfect for a light and bright breakfast treat.

Maple Bacon Crockpot Coffee Cake

A unique sweet and savory coffee cake featuring real bacon pieces and a hint of maple syrup, topped with a crunchy streusel.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup pure maple syrup
• 1/2 cup cooked bacon, chopped

For the topping:

• 1/4 cup brown sugar
• 2 tbsp flour
• 2 tbsp butter, cubed
• 2 tbsp chopped bacon

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until fluffy. Beat in eggs and maple syrup.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk. Fold in bacon pieces.
4. Pour batter into the crockpot. Combine topping ingredients and sprinkle evenly over the cake.
5. Cover and cook on LOW for 3–3.5 hours, or until a toothpick inserted in the center comes out clean.
6. Let cake cool slightly before slicing.

This maple bacon coffee cake is a perfect balance of sweet and savory, with moist cake, maple flavor, and crispy bacon bites.

Raspberry White Chocolate Crockpot Coffee Cake

A light and fruity coffee cake with sweet white chocolate chunks and tart raspberries, creating a deliciously moist and colorful breakfast treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or frozen raspberries
• 1/2 cup white chocolate chunks

For the topping:

• 1/4 cup brown sugar
• 2 tbsp flour
• 2 tbsp butter, cubed
• 2 tbsp white chocolate chips

Instructions:

1. Grease the crockpot insert with butter or non-stick spray.
2. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into wet ingredients, alternating with milk. Gently fold in raspberries and white chocolate chunks.
4. Pour batter into the crockpot. Mix topping ingredients and sprinkle evenly over the cake.
5. Cover and cook on LOW for 2.5–3 hours, testing doneness with a toothpick.
6. Allow cake to cool slightly before slicing.

This raspberry white chocolate coffee cake is sweet, fruity, and moist, offering a delightful breakfast or brunch treat with a pop of color and flavor.