Vanilla Crumb Cake is a moist and flavorful dessert featuring a light cake base topped with a crumbly, buttery streusel. The combination of soft cake and crunchy topping creates a delightful texture and rich taste.
This vanilla crumb cake is made with simple ingredients like flour, butter, sugar, eggs, and vanilla extract, with buttermilk adding moisture and flavor.
It’s easy to prepare, making vanilla crumb cake ideal for both beginners and experienced bakers. The preparation time is quick, and it bakes to golden perfection in about 35-40 minutes.
Ideal for tea time or as a sweet treat after meals, this cake will satisfy anyone’s cravings for something sweet and comforting.
In this blog post, I’ll walk you through a foolproof recipe for a fluffy, moist vanilla cake base with a decadent crumb topping. Read on to learn how to make the ultimate Vanilla Crumb Cake from scratch!
Why You’ll Love This Vanilla Crumb Cake
❖ Moist and Flavorful: The vanilla-flavored cake is soft and moist, giving you the perfect melt-in-your-mouth experience.
❖ Crispy Crumb Topping: The sweet crumb topping adds texture and buttery flavor, creating a beautiful contrast to the soft cake.
❖ Versatile: Perfect for breakfast, brunch, or an after-dinner treat, this vanilla crumb cake is ideal for any occasion.
❖ Simple Ingredients: Made with everyday pantry items, you likely have everything you need to get started already at home!
How To Prepare Vanilla Crumb Cake?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Calories (per serving, approximately): 320 kcal
Yield: 8-10 servings
Kitchen Utensils
- Mixing bowls
- Measuring cups and spoons
- Hand mixer or stand mixer
- Whisk
- Spatula
- 9-inch round cake pan or 8×8 square pan
- Cooling rack
Ingredients
For the Crumb Topping:
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup unsalted butter, cold and cubed
For the Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, cold and cut into chunks
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup buttermilk (or regular milk as a substitute)
- 1 tbsp vegetable oil
How To Make Vanilla Crumb Cake
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 square pan.
2. Prepare the Crumb Topping:
In a medium bowl, combine the all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and, using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients for the Cake:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream the Butter and Sugar:
In a large mixing bowl, beat the cold butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
5. Add the Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
6. Incorporate the Dry Ingredients and Buttermilk:
Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Pour the Batter into the Pan:
Pour the cake batter into the prepared pan and spread it evenly using a spatula.
8. Add the Crumb Topping:
Sprinkle the crumb topping evenly over the cake batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely. Slice and enjoy!
Serving Suggestions
✔ With Fresh Fruit: Pair a slice of Vanilla Crumb Cake with fresh berries such as strawberries, blueberries, or raspberries for a refreshing contrast to the richness of the cake.
✔ With a Hot Beverage: This Vanilla Crumb Cake pairs wonderfully with a cup of coffee, tea, or hot chocolate. The warmth of the drink complements the moist, buttery cake.
✔ As a Breakfast Option: While traditionally a dessert, this cake makes for a sweet treat with your morning coffee. I’ve found that it’s just the right amount of indulgence to start your day.
✔ With Whipped Cream or Ice Cream: For an extra indulgent dessert, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. The cold, creamy contrast is delicious!
Tips And Variations
➢ Add a Splash of Almond Extract: If you want to give the cake a slightly different flavor, replace half of the vanilla extract with almond extract. It adds a lovely depth to the cake.
➢ Incorporate Nuts: For an added crunch, you can fold in chopped walnuts, pecans, or almonds into the cake batter before baking.
➢ Make it Gluten-Free: If you’re following a gluten-free diet, you can use a 1:1 gluten-free flour blend in place of regular flour. Just make sure to check the other ingredients to ensure they’re gluten-free as well.
➢ Swapping Milk: If you don’t have buttermilk on hand, you can use regular milk, or make your own by adding 1 tbsp. of vinegar or lemon juice to ½ cup of milk and letting it sit for a few minutes to thicken.
How Do I Store This Cake?
To store your vanilla crumb cake, let it cool completely before placing it in an airtight container. At room temperature, it will stay fresh for up to 3 days.
If you’d like it to last longer, refrigerate it for up to 1 week. For longer storage, you can freeze the cake by wrapping it tightly in plastic wrap or aluminum foil, then placing it in a freezer-safe container.
It will keep for up to 3 months. Simply thaw vanilla crumb cake at room temperature or in the refrigerator before serving.
(FAQs) About The Vanilla Crumb Cake
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk. Simply add 1 tablespoon of lemon juice or vinegar to ½ cup of milk and let it sit for 5 minutes before using.
How can I make the crumb topping crunchier?
To make the crumb topping crunchier, use slightly more butter and bake the cake a few extra minutes, checking the topping for a golden, crisp texture.
Can I use salted butter for the cake and topping?
While unsalted butter is preferred for better control over the salt content, you can use salted butter, but reduce or omit the added salt in the recipe.
How do I prevent the crumb topping from sinking into the cake?
Make sure the batter is thick enough and evenly spread before adding the topping. Also, avoid overmixing the batter, as a thicker batter holds the topping better.
Can I freeze the vanilla crumb cake?
Yes, the cake freezes well. After it’s completely cooled, wrap it tightly in plastic wrap or foil and store it in a freezer-safe container for up to 3 months.
Conclusion
This vanilla crumb cake is easy and enjoyable. The combination of a soft cake base and a crunchy crumb topping creates a treat that’s both satisfying and delicious.
I hope this recipe helps you create a dessert that will be loved by all who try it. It’s a simple yet flavorful cake that anyone can bake and enjoy, whether for a casual snack or a special moment. Happy baking!
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Vanilla Crumb Cake
Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand mixer or stand mixer
- Whisk
- Spatula
- 9-inch round cake pan (or 8×8 square pan)
- Cooling rack
Ingredients
For the Crumb Topping:
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup unsalted butter cold and cubed
For the Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter cold and cut into chunks
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup buttermilk or regular milk as a substitute
- 1 tbsp vegetable oil
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 square pan.
Prepare the Crumb Topping:
- In a medium bowl, combine the all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and, using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
Mix the Dry Ingredients for the Cake:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
- In a large mixing bowl, beat the cold butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the Eggs and Vanilla:
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Incorporate the Dry Ingredients and Buttermilk:
- Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the Batter into the Pan:
- Pour the cake batter into the prepared pan and spread it evenly using a spatula.
Add the Crumb Topping:
- Sprinkle the crumb topping evenly over the cake batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely. Slice and enjoy!