Vanilla crumb cake is a soft, moist cake topped with a crunchy, buttery crumb layer that adds texture and sweetness. I first made this vanilla crumb cake inspired by My Baking Addiction and ended up making it several times because it was incredibly delicious.
Each time I baked it, I experimented slightly, adjusting the amount of sugar in the topping and adding a touch more vanilla for flavor.
I followed a bakery-style base but added small personal touches to make it my own. I will now show a clear, step-by-step guide on preparing this vanilla crumb cake.
About This Recipe
This vanilla crumb cake has a tender, moist texture with a rich buttery flavor that balances sweetness perfectly. The cake itself is soft and fluffy, made from a mix of all-purpose flour, eggs, milk, butter, sugar, oil, baking powder, salt, and pure vanilla extract, creating a classic, comforting base.
The crumb topping adds a delightful crunch, blending all-purpose flour, brown and white sugar, cinnamon, salt, and butter into a golden, slightly crisp layer.
Together, the cake and crumb create a harmonious contrast of soft and crunchy, sweet and subtly spiced, making each bite truly enjoyable.
How To Prepare Vanilla Crumb Cake?
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Whisk and spatula
- Measuring cups and spoons
- 9×13 inch baking pan
- Cooling rack
- Fork or pastry blender (for crumb topping)
Ingredients
For the Cake:
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup milk
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups caster sugar
- 3 teaspoons vegetable or canola oil
- 3 teaspoons vanilla extract
For the Crumb Topping:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
How To Make Vanilla Crumb Cake
1. Start by turning the oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it and lightly sprinkling with flour, or line it with parchment paper.
2. Take the softened butter and beat it with the caster sugar until it becomes light and airy. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
3. In a separate bowl, mix the flour, baking powder, and salt. Add these dry ingredients to the butter mixture in portions, alternating with milk, beginning and ending with the flour. Stir until the batter is smooth, and then fold in the vegetable oil gently.
4. For the topping, mix flour, salt, cinnamon, brown sugar, and white sugar in another bowl. Work in the softened butter with a fork or pastry cutter until the mixture looks like coarse crumbs.
5. Pour the batter into the pan and smooth the surface. Sprinkle the crumb mixture evenly over the top. Place the pan in the oven and bake for 45–50 minutes. Check by inserting a toothpick into the center; it should come out clean.
6. Let the cake rest in the pan for about 10 minutes before moving it to a wire rack to cool completely. Once cooled, cut into slices and enjoy.
Note: For extra flavor, you can add a teaspoon of almond extract to the batter. The crumb topping can be made a day in advance and stored in the fridge.
Nutrition Facts Of Vanilla Crumb Cake
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 60g |
| Protein | 5g |
| Fat | 18g |
| Saturated Fat | 10g |
| Sugar | 35g |
Why This Recipe Is A Must-Try?
This vanilla crumb cake recipe is a must-try because it delivers a perfect balance of soft, moist cake and a crunchy, flavorful topping that everyone loves.
The vanilla flavor is rich but not overwhelming, making it universally appealing, while the cinnamon-spiced crumb adds texture and warmth.
The recipe is flexible, allowing small personal touches like nuts, fruit, or a light glaze, giving it a homemade yet bakery-quality feel.
It’s simple enough to make at home but impressive enough to serve to guests, making every slice comforting, delicious, and memorable.
Why My Recipe Works
My vanilla crumb cake recipe works because it carefully balances ingredients and techniques to create a soft, moist cake with a flavorful, crunchy topping.
Using room-temperature butter, eggs, and milk ensures the batter mixes evenly, while gentle folding prevents the cake from becoming dense.
The combination of caster sugar in the cake and the mix of brown and white sugar in the crumb topping adds both sweetness and texture.
Baking at the right temperature allows the cake to rise properly and the crumb to stay crisp. Simple adjustments, like extra vanilla or a touch of cinnamon, enhance the overall flavor.
How To Serve And Decorates
To serve and decorate your vanilla crumb cake for guests or family, start by letting the cake cool completely so slices hold their shape.
Cut into even squares or rectangles and arrange neatly on a serving platter. For a simple touch, dust the top with powdered sugar or drizzle a thin vanilla glaze.
Add fresh berries, sliced fruits, or a few edible flowers around the edges for a colorful presentation. You can also serve with a dollop of whipped cream or a scoop of ice cream on the side to make it feel special and inviting.
Essential Health Benefits
Homemade vanilla crumb cake offers more than just delicious flavor. Eggs and milk provide high-quality protein, essential vitamins, and minerals that support muscle function, bone health, and overall well-being.
The flour and sugar supply energy, making it a comforting, satisfying treat. Baking at home allows control over ingredients, avoiding preservatives and artificial additives, while giving the option to add healthier variations like whole-grain flour, nuts, or fruit.
Sharing this vanilla crumb cake with family or friends also encourages social connection and enjoyment, making it both nourishing and delightful.
Unique Tips
➢ Brown Butter for Extra Depth – Slightly brown the butter before mixing it into the batter to give the cake a nutty, richer flavor.
➢ Add a Pinch of Nutmeg – A small amount of nutmeg in the crumb topping enhances warmth and complexity without overpowering the vanilla.
➢ Mix Textures – Stir in finely chopped nuts, like pecans or almonds, into the crumb topping for extra crunch and flavor contrast.
➢ Use Buttermilk – Replace regular milk with buttermilk to make the cake even more tender and moist.
➢ Layer with Fruit – Add thin slices of apple or pear between the cake and crumb topping for a subtle fruity twist.
➢ Slightly Toast the Topping – Bake the cake 5 minutes longer at the end or broil very briefly to get a golden, slightly crispier crumb surface.
How To Make With More Delicious
✔ Add a Layer of Fruit: Incorporate fresh berries, sliced apples, or even peaches into the batter for a burst of juicy flavor that pairs perfectly with the cake’s crumb topping.
✔ Drizzle with Glaze: After baking, drizzle a simple vanilla glaze or caramel sauce over the cake to add an extra layer of sweetness and richness.
✔ Mix in Spices: Enhance the flavor by adding a pinch of nutmeg, ginger, or cardamom to the batter or crumb topping for a unique twist on the classic taste.
✔Top with Streusel and Nuts: Add chopped pecans or walnuts to the crumb topping for an extra crunchy texture and nutty flavor that complements the soft cake.
✔ Serve with Whipped Cream or Ice Cream: Serve slices of the cake warm, topped with freshly whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Storage And Shelf Life
Vanilla crumb cake can be stored at room temperature in an airtight container for up to 2–3 days, keeping it soft and fresh.
For longer storage, wrap the cake tightly in plastic wrap or aluminum foil and refrigerate for up to 1 week. To maintain the crumb topping’s texture, allow the cake to come to room temperature before serving.
For extended storage, the cake can be frozen for up to 2–3 months; wrap it well in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator or at room temperature before serving.
FAQs About Vanilla Crumb Cake
Can I add flavors to the cake batter?
Yes, a touch of almond extract, lemon zest, or orange zest can enhance the flavor without overpowering the vanilla.
Can I make individual servings?
Yes, bake the batter in a muffin tin or small ramekins for personal-sized crumb cakes, adjusting the baking time to 20–25 minutes.
How can I make the crumb topping extra crunchy?
Use cold butter and avoid overmixing when combining with the flour and sugar; chilling the topping before sprinkling helps.
Can I reduce sugar for a lighter version?
You can reduce both the cake and crumb sugar slightly, but the cake will be less sweet and the crumb slightly less crisp.
Can I use alternative fats?
Butter gives the best flavor, but a neutral oil or a mix of butter and coconut oil can work; the texture may be slightly different.
Conclusion
This vanilla crumb cake is a truly delightful recipe that everyone will enjoy. Every time I make it, whether for family, friends, or special occasions, it brings warmth and happiness to the table.
The vanilla crumb cake is soft, moist, and perfectly balanced with a sweet, buttery crumb topping. I love making it repeatedly because it is simple, reliable, and always delicious.
By sharing my easy method, I hope you feel inspired to try it yourself and experience the same joy, satisfaction, and compliments that come from baking and serving this irresistible treat.
If You Love This Vanilla Cakes Try These Out!
Vanilla Cake With Raspberry Filling Recipe – Fluffy And Delicious
Vanilla Cake With Blueberry Filling – Homemade
Naked Vanilla Cake – Moist & Fluffy
Vanilla Cake With Peaches – Soft And Fruity
Vanilla Crumb Cake
Equipment
- Mixing bowls (large and medium)
- Whisk and spatula
- Measuring cups and spoons
- 9×13 inch baking pan,
- Cooling rack
- Fork or pastry blender (for crumb topping)
Ingredients Â
For the Cake:
- 1/2 cup unsalted butter softened
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup milk
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups caster sugar
- 3 teaspoons vegetable or canola oil
- 3 teaspoons vanilla extract
For the Crumb Topping:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 cup unsalted butter softened
InstructionsÂ
- Start by turning the oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it and lightly sprinkling with flour, or line it with parchment paper.
- Take the softened butter and beat it with the caster sugar until it becomes light and airy. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, mix the flour, baking powder, and salt. Add these dry ingredients to the butter mixture in portions, alternating with milk, beginning and ending with the flour. Stir until the batter is smooth, and then fold in the vegetable oil gently.
- For the topping, mix flour, salt, cinnamon, brown sugar, and white sugar in another bowl. Work in the softened butter with a fork or pastry cutter until the mixture looks like coarse crumbs.
- Pour the batter into the pan and smooth the surface. Sprinkle the crumb mixture evenly over the top. Place the pan in the oven and bake for 45–50 minutes. Check by inserting a toothpick into the center; it should come out clean.
- Let the cake rest in the pan for about 10 minutes before moving it to a wire rack to cool completely. Once cooled, cut into slices and enjoy.