Vanilla Crunch Cake
A Vanilla Crunch Cake is a light, airy dessert with a crisp, crunchy texture. Made with vanilla sponge cake layers, it features a combination of crunchy ingredients like granola or toasted nuts, adding a delightful contrast to the soft cake, and is often topped with frosting.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup milk whole milk preferred
For the Crunch Topping:
- 1 cup cornflakes lightly crushed
- ¼ cup unsalted butter melted
- 3 tablespoons brown sugar lightly packed
- ¼ teaspoon ground cinnamon
- Pinch of salt
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Prepare the Oven and Cake Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. This ensures that the cake won’t stick and will come out perfectly once baked.
Mix the Dry Ingredients
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Cream the Butter and Sugar
- In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat for about 3-4 minutes until the mixture is light and fluffy.
Add Eggs and Vanilla
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine the Wet and Dry Ingredients
- Add the dry ingredients to the wet ingredients in two batches, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Prepare the Crunch Topping
- In a separate bowl, mix together the crushed cornflakes, melted butter, brown sugar, cinnamon, and salt. Stir until the cornflakes are evenly coated.
Assemble the Cake
- Pour the batter into the prepared cake pan. Spread the crunch topping evenly over the top of the batter. This will form a beautiful, crisp topping as the cake bakes.
Bake the Cake
- Place the cake in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and crunchy.
Make the Vanilla Glaze
- While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze. Adjust the consistency by adding more milk if needed.
Cool and Glaze the Cake
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack. Once it’s fully cooled, drizzle the vanilla glaze over the cake in a decorative pattern.
Notes
When making this Vanilla Crunch Cake, ensure you don’t overbake the cake. It’s important to take it out when the toothpick comes out clean — overbaking could cause the crunch topping to burn or the cake to dry out. Always check the cake with a toothpick before deciding to remove it from the oven.