Crumb Cake – A deliciously moist and fluffy vanilla-infused sheet cake that is generously topped with a thick layer of buttery cinnamon-spiced crumbs. This cake is absolutely AMAZING!
Take my Vanilla Sheet Cake recipe, omit the frosting, and instead top with a thick layer of buttery, cinnamon-spiced crumbs. Sound good?
This cake is incredibly moist and fluffy, and perfectly infused with vanilla. It pairs beautifully with the generous layer of chunky, buttery crumbs.
All you need is simple, staple ingredients, and a mixing bowl – no hand mixer required!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.
For the cake:
- Cake flour: If you can’t get hold of cake flour, see my notes below in the recipe card on how to make your own.
- Baking powder
- Baking soda
- Large eggs: You’ll need 3 at room temperature.
- Caster/granulated sugar
- Vanilla extract
- Vegetable oil
- Greek-style yogurt: Adds to the moisture of the cake.
For the crumb topping:
- Plain/all-purpose flour
- Light brown sugar
- Ground cinnamon
- Unsalted butter: Melted.
How to make Crumb Cake
To make this cake, start by grabbing a medium mixing bowl and whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until combined. Add the vanilla, oil, and yogurt, and whisk until combined.
Gradually fold in the dry ingredients. Do not overmix the cake batter. Pour the batter into a greased 13×9-inch cake pan, and spread out evenly. Set aside.
For the crumb topping, grab a large mixing bowl and whisk together the flour, sugar, and cinnamon.
Add the melted butter and mix with a fork until completely combined, and the mixture is chunky.
Evenly sprinkle the crumbs over the cake batter.
Bake for 40 – 50 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool completely in the pan on a wire rack before slicing.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Crumb Cake is:
- super quick and easy to throw together
- deliciously moist and fluffy
- perfectly infused with vanilla
- generously topped with a buttery, cinnamon-spiced crumb
- the BEST easy cake to serve at any occasion!
How long will this Crumb Cake last? This cake can be kept, covered tightly, at room temperature or in the fridge for up to 3 days.
Can I freeze this Crumb Cake? Yes! It also freezes well for up to 3 months. Thaw overnight in the fridge.
TIP: This cake is even more delicious warmed up in the microwave for a few seconds before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!