A tender vanilla cake bursting with crunchy, colorful sprinkles and topped with buttery, salty-sweet streusel crumbles! This Funfetti Crumble Cake is a sweet masterpiece meant to impress kids and adults alike! If you love this, you will also love this Funfetti Layer Cake, White Cake and Yellow Cake recipe.
From Leidi Rodriguez
A few years ago, I took an impromptu trip to Washington DC where I spent three hot Summer days sweating through intense humidity, laying by a pool drinking frose, and eating my body weight in whatever was put in front of me. Not a bad first introduction to the city.
The last night of my vacation was the hottest, even the night air was stale and uncomfortable. So, I sluggishly dragged myself over to one of my favorite sweet treat sanctuaries ever: Milk Bar. If you’ve never had a swirl of their cereal milk soft serve, you’re seriously missing out.
Milk Bar’s claim to fame is their iconic birthday cake; it features layers of moist vanilla cake, creamy vanilla frosting, birthday cake crumbs, and loads of crunchy, colorful sprinkles. Having had a slice myself, I can confirm that it’s just as good as it sounds.
Today’s recipe pays homage to Christina Tosi’s whimsical cake and to hot Summer nights best enjoyed with a side of sweetness!
CRUMBLE CAKE VS. COFFEE CAKE
When I first tested this recipe, it was intended to be a coffee cake. I imagined this fluffy base riddled with sprinkles and topped with sugary streusel. This new breed of coffee cake would combine everything I love about breakfast pastry and the childlike joy that funfetti cake offers.
But, the first test proved difficult and I found that without the swirl of butter, cinnamon, and sugar throughout the middle it just wasn’t a coffee cake. So, I recalled that Summer night at Milk Bar in DC and the recipe transformed.
Funfetti Crumble Cake combines the base of a moist, flavorful funfetti cake with the buttery streusel topping of a coffee cake. Add a sweet vanilla glaze to the top and you’ve got the cake of my dreams!
HOW TO MAKE A FUNFETTI CRUMBLE CAKE
There are some recipes that are meant to be kept simple and, if you ask me, anything that includes sprinkles should be one of them! Sprinkles scream kid-friendly fun, color, and happiness. Why ruin all that by over-complicating things?
One cake. Three easy steps. I don’t think I need you’ll need any more convincing.
Here’s how it’s done:
- Make the Batter- Start by preheating the oven to 375 degrees, then grease and line a 9” round baking pan with parchment paper. In big ‘ole bowl, combine all the dry ingredients: flour, sugar, sprinkles, baking powder, and salt. Then, cut the butter into the dry ingredients using a pastry cutter or your fingers. Be sure not to overwork the butter, it will melt. Add in the wet ingredients: egg, milk, and vanilla. Mix until just combined, pour into the pan, and transfer to the oven.
- Bake, Crumble, Bake- As you wait for the first half of the bake to finish, make the crumble. All you gotta do is combine the ingredients and mash it up with a fork until large crumbs form. Once the cake is out of the oven, carefully sprinkle the crumbs over the top and return it to the oven to bake for a second time.
- Glaze + Serve- Allow the cake to completely cool before you glaze it! The glaze itself comes together quickly. Use a whisk or fork to get that messy drizzle look.
NOTE: Rather than risk ruining the crumble topping, I chose to serve this cake straight out of the pan. You can risk flipping it over or bake it in a springform pan instead.
STORING LEFTOVER CRUMBLE CAKE
This funfetti crumble cake can be stored in an airtight container at room temperature for up to 4 days. If you prefer to freeze your leftovers, wrap individual squares/slices of cake in plastic wrap, then in foil, and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Funfetti Crumble Cake
For the Cake
- 1 3/4 cups all-purpose flour sifted
- 1 cup cane or granulated sugar
- 1/2 cup assorted sprinkles
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cold salted butter cubed
- 3/4 cup whole milk
- 1 large egg
- 1 1/4 tsp pure vanilla extract
For the Crumble
- 1 cup cake flour
- 1/4 cup dark brown sugar
- 1/4 cup cane or granulated sugar
- 1/4 cup vegetable oil
- 3 tbsp assorted sprinkles
- 1 tbsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Vanilla Glaze
- 1/3 cup powdered sugar sifted
- 2-3 tsp whole milk
For the Cake
- Preheat the oven to 375 degrees and grease a 9” round cake pan with baking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, sprinkles, baking powder, and salt.
- Use a fork, pastry cutter, or your fingers to cut the butter into the flour mixture until coarse crumbs form.
- Add in the milk, egg, and vanilla and gently mix together with a rubber spatula until just combined. Pour the batter into the prepared pan.
- Transfer the cake into the oven and bake for 10 minutes. In the meantime, make the crumble.
For the Crumble
- In a medium bowl, stir together all the ingredients with a fork. If the crumbs aren’t coming together, add in a teaspoon of water or milk at a time until large crumbs form.
- After the cake has baked for 10 minutes, remove it from the oven and carefully sprinkle the crumble over the top. Return to the oven and bake for an additional 15-20 minutes or until a toothpick comes back mostly clean (a few moist crumbs are a good thing).
- Allow the cake to completely cool, then make the glaze.
For the Vanilla Glaze
- In a small bowl, whisk together the powdered sugar and milk until a thick glaze forms. If you’d like a thinner glaze, add more milk. Vice-versa for a thicker one.
- Use a fork or a small whisk to drizzle the glaze over the top of the cooled cake. Slice and enjoy!
This crumble cake can be stored in an airtight container at room temperature for up to 4 days. If you prefer to freeze your leftovers, wrap individual squares/slices of cake in plastic wrap, then in foil, and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.