LAUSD Coffee Cake Recipe

The LAUSD Coffee Cake Recipe comes from the cafeterias of the Los Angeles Unified School District (LAUSD), which has been serving it since 1954. Each square is placed on a sheet of wax paper, and about 10 million slices are served every year.

My husband attended Reseda Charter High School, but he hadn’t tasted one of these squares in many years. On our anniversary night, instead of a traditional or fancy cake, I baked a pan of this nostalgic treat to take him back to his high school days.

He ate two squares at the table before a sound broke the silence. He told me that my cake had made him feel completely nostalgic.

Why Some Bakers Use Powdered Milk and Why I Choose Buttermilk

The original recipe calls for nonfat dry milk mixed with water and vinegar. On Reddit, someone who claimed to have worked for the district said that powdered milk, not buttermilk, was the standard. Most home bakers use buttermilk instead, which saves an extra step.

In my test, the buttermilk cake rose about ½ inch higher and was done in 31 minutes, while the dry milk cake needed 35 minutes. That settled it for me.

Powdered milk keeps for months in the pantry and matches the original 1954 recipe card. Use it when you don’t have buttermilk in the fridge or when you want to follow the original recipe exactly.

A Classic School Cafeteria Favorite

Most online versions miss something. The topping may be too thin, or the squares may fall apart when cut. This LAUSD Coffee Cake Recipe is a homemade take on that beloved school cafeteria favorite. It’s perfect for bake sales and sharing with friends and family.

If you’re monitoring your sugar intake or have food allergies, adjust the ingredients as needed or avoid the recipe if necessary. Consult your doctor about any dietary concerns.

No mixer? No problem! A large bowl and a sturdy spatula will work just fine. Stir the oil into the mixture for about 60 strokes, then gently fold in the wet ingredients with about 20 turns.

Ingredients for LAUSD Coffee Cake Recipe

2 ½ cups all-purpose flour: Flour builds the frame of the cake. King Arthur is my pick because the protein level stays steady from bag to bag. Spoon it into the cup and level it with a knife. Scooping packs in extra flour, which dries the cake.

1 cup packed dark brown sugar: Molasses in dark brown sugar holds moisture and gives the cake its deeper color. I use C&H and press it into the cup until it keeps its shape. Light brown sugar works in a pinch. The cake bakes paler and a bit drier, since it carries less molasses.

1 cup granulated sugar: Beyond sweetness, this sugar melts into the oil and softens the flour, so the cake bakes tender instead of bready. I buy the Smart & Final store brand. Humid weeks turn it lumpy, so keep the bag clipped shut.

1 teaspoon Diamond Crystal kosher salt: Salt sharpens the cinnamon and keeps the two sugars from turning cloying. Level the spoon, since a heaping one leaves salty patches in the topping. Swap in a scant ½ teaspoon of fine table salt, which packs much denser.

1 teaspoon freshly grated nutmeg: Nutmeg adds a warm, woody backbone, so cinnamon does not carry the cake alone. Its oils fade fast once ground. I grate about half a whole nut on a Microplane. Jarred nutmeg works too. Buy a fresh jar each year, since old powder smells like dust.

¾ cup canola or vegetable oil: Oil stays liquid at room temperature, so the cake stays soft long after it cools. The 1954 card calls it salad oil, and Wesson canola fits that name. Measure it in a liquid cup for an exact line. Store the bottle away from the stove, since heat turns oil stale.

2 teaspoons ground cinnamon, divided: Half season the streusel and half goes into the wet mix, so the spice reaches both layers. Penzeys Vietnamese cinnamon gives a strong, sweet bite. Stir the topping portion well, since cinnamon clumps in oily sugar.

1 teaspoon baking soda: Baking soda meets the acid in buttermilk and fizzes, which lifts the cake in the oven. Arm & Hammer is my brand, and I replace the box every six months. Drop a pinch in vinegar; a strong fizz means it still works.

1 large egg: One egg binds the batter and gives the squares enough structure to cut cleanly. Vital Farms is my brand. Crack it into a cup first to catch any shell, and let it sit out 15 minutes so it whisks in smoothly.

1 cup buttermilk: Its acid wakes up the baking soda and softens the gluten, so the cake bakes tender. Clover is my brand. Shake the carton, since the thick part settles to the bottom. Stir 1 tablespoon lemon juice into 1 cup whole milk and rest it for 5 minutes.

Use that in place of buttermilk for a slightly milder tang.

Required Kitchen Equipment

1. 13×9-inch metal baking pan: light aluminum browns evenly
2. Large mixing bowl: room for stirring
3. Small bowl: holds the topping
4. 4-cup glass measuring cup: spout pours cleanly
5. Whisk: presses the cup bottom
6. Hand mixer or spatula: low speed only
7. Offset spatula: spreads thick batter
8. Microplane: grates whole nutmeg
9. Toothpick or cake tester: checks the center
10. Wire cooling rack: keeps the bottom dry

How to Make LAUSD Coffee Cake Recipe

1. Heat the Oven and Grease the Pan: Set the rack in the middle and heat the oven to 375°F. Grease a 13×9 metal pan well, corners included. I hang a thermometer on the rack, because my oven runs hot.

2. Stir the Dry Base: Add 2 ½ cups flour, both sugars, the salt, and the nutmeg to a large bowl. Whisk for 30 seconds until no brown lumps remain.

3. Work in the Oil: Pour in ¾ cup oil and mix on low speed for about 1 minute. The mixture should look like damp sand and hold a loose clump when squeezed.

4. Set Aside the Topping: Scoop ½ cup of that sandy mixture into a small bowl. Stir in 1 teaspoon cinnamon until no pale streaks show. Cover it and set it aside. I once left a clump, and one square tasted bitter. A fork pressed against the bowl breaks and clumps up.

5. Mix the Wet Ingredients: In the 4-cup measuring cup, whisk 1 cup buttermilk, 1 egg, 1 teaspoon baking soda, and the second teaspoon of cinnamon. Press the whisk against the bottom of the cup to stop splashes. Within 15 seconds the liquid turns tan and foamy as the soda reacts.

6. Blend Just Until Combined: Pour the wet mix into the large bowl. Mix on low speed for 20 to 25 seconds, only until the last dry streak disappears. Thick lumps are fine. A stiff, shiny batter means overmixing, and it bakes tough. Stop earlier next time and finish with a spatula.

7. Fill the Pan: Scrape the thick batter into the pan. Spread it into the corners with an offset spatula. Tap the pan twice on the counter to settle it.

8. Add the Topping: Scatter the cinnamon mixture over the batter from edge to edge. Do not press it in. Pressing pushes the sugar into the batter, and the top turns flat.

9. Bake: Bake for 30 to 40 minutes. Mine was done at 31. Look for a deep golden top, a strong cinnamon smell, and a toothpick that slides out clean from the center. Should the edges darken before the center sets, tent the pan with foil and bake 5 more minutes.

10. Cool and Cut: Move the pan to a wire rack for 30 minutes. Cut 15 squares and serve warm on wax paper. Cutting sooner tears the soft center.

Chef Special Tips for LAUSD Coffee Cake Recipe

1. Streusel Sinks Into the Batter: Chill the topping bowl for 10 minutes while the oven heats. Cold, oily clumps sit on top instead of melting in.

2. Center Falls After Baking: A door opened before minute 25 drops the oven heat. Keep it shut and use the oven light.

3. Bottom Browns Too Fast: Dark pans absorb extra heat. Slide an empty baking sheet onto the rack below to soften it.

4. Dry Flour Hides at the Bottom: Scrape the bowl once with a spatula before pouring. Corners trap streaks that the mixer misses.

5. Wax Paper Sticks to Warm Squares: Rest cut squares 5 minutes before stacking them. Warm sugar glues itself to the paper.

How i Customize this LAUSD Coffee Cake Recipe

Brown Butter Streusel: Stir 2 tablespoons of browned butter into the topping bowl. Toasted milk solids add a nutty edge. I serve this one with black coffee.

Apple Cinnamon: Fold 1 cup finely diced Granny Smith into the batter. The apple releases juice that keeps the middle soft, so bake 5 minutes longer. It pairs well with vanilla yogurt in October.

Walnut Crunch: Mix ½ cup chopped, toasted walnuts into the topping. The nuts add a dry snap against the soft cake. I pack this one for road trips.

Orange Zest: Rub the zest of 1 small orange into the dry base. Citrus oils brighten the cinnamon. I pair it with Earl Grey.

Blueberry: Toss 1 cup frozen blueberries with 1 tablespoon flour and fold them in. The flour keeps the berries from sinking. This one suits a Sunday brunch.

Chai Spice: Add ½ teaspoon cardamom and ¼ teaspoon ginger to the topping. Both add a peppery warmth. Serve it with milky tea on cold mornings.

What I Serve With LAUSD Coffee Cake Recipe

School tradition calls for a cold carton of milk, and the pairing still works. The milk cuts through the brown sugar in the streusel. Pour it into a short glass and chill the glass first.

Hot black coffee suits the cinnamon top. A pot of Earl Grey does the same job. Sliced strawberries add tartness that balances the molasses in the cake.

For brunch, set a square beside soft scrambled eggs and a bowl of cut melon. Vanilla Greek yogurt with a spoonful of blueberries makes a lighter plate.

How I Store LAUSD Coffee Cake Recipe

Cover the cooled pan with foil and keep it on the counter for 2 days. The oil in the batter stays liquid at room temperature, so the cake keeps its softness. Day two tastes deeper as the cinnamon spreads through the cake.

For longer storage, wrap squares in plastic and chill them for 5 days. Cold firms the cake, so warm a square in the microwave for 15 seconds before serving.

To freeze, wrap each square in wax paper, then foil, and store it for up to 2 months. Thaw on the counter for 1 hour. Reheat at 300°F for 10 minutes.

The streusel softens in storage because sugar draws moisture from the air. Heat the squares uncovered at 325°F for 8 minutes to firm the top again.

Turning Leftover LAUSD Coffee Cake Recipe Into Something New

Squares that are 2 to 3 days old work best here, since a slightly firm cake holds its shape in liquid. Anything past 4 days on the counter should go in the trash.

For a French toast bake, cube 6 squares and soak them in 3 beaten eggs and 1 ½ cups milk for 20 minutes. Bake at 350°F for about 40 minutes, until puffed and set.

For a quick dessert, slice a square in half sideways and press a scoop of vanilla ice cream between the halves. Freeze it for 30 minutes before serving.

LAUSD Coffee Cake Recipe FAQs

1. Does this cake have coffee in it?

No. The name comes from the habit of serving it beside a morning cup, and nothing in the batter or topping contains coffee.

2. How many squares does one pan make?

A 13×9 pan cuts into 15 squares, three by five. Cut 12 for larger pieces. The school-style square is the smaller cut.

3. Can I swap sour cream for buttermilk?

Yes. Thin ¾ cup sour cream with ¼ cup whole milk to reach 1 cup. The cake bakes a touch denser because sour cream carries more fat.

4. Can I use butter in place of the oil?

Use ¾ cup melted butter. Expect a firmer cake once cool, since butter solidifies at room temperature while oil stays liquid.

5. Can I use gluten-free flour?

A cup-for-cup blend with xanthan gum already in it works. Rest the batter 10 minutes so the starches hydrate, and expect up to 5 extra minutes in the oven.

6. Can I use whole wheat flour?

Replace ½ cup of the flour with white whole wheat. The cake turns a little denser because bran cuts the gluten strands.

7. Can I mix the batter the night before?

Not the full batter, since baking soda starts working once wet. Mix the oiled dry base up to 1 day ahead, covered, and whisk the wet part just before baking.

8. Is the nutmeg strong?

It sits behind the cinnamon. Use ¾ teaspoon for a milder cake, or leave it out and the cinnamon carries alone.

9. How does this La Unified Coffee Cake Recipe compare to the school mix?

Schools now lean on a mix in many kitchens. This version follows the scratch style of the older card and needs about 15 minutes of hands-on time.

A warm square on wax paper, with a thick cinnamon top, is the whole goal here. The LAUSD Coffee Cake Recipe asks for 15 minutes of mixing and about 31 minutes of oven time.

Bake one on a gray afternoon, set a timer for the 30-minute cool, and cut the corner piece first. Tell me in the comments which cafeteria treat your school served.