Kick off your next birthday with a pretty little slice of birthday crumb cake! My recipe features two layers of sprinkle-infused streusel between moist, soft vanilla cake. Includes a how-to video!
Preheat oven to 350F (175C) and lightly grease and flour the bottom and side of a 13”x9” baking dish. Set aside.
For the topping
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) use an electric mixer to cream butter and sugars together until well creamed.
½ cup unsalted butter, 1 cup granulated sugar, 3 Tablespoons light brown sugar
Add vanilla extract and mix until combined.
2 teaspoons vanilla extract
In a separate medium sized bowl whisk together flour, baking powder, and salt.
Gradually add flour mixture to butter mixture, stirring until just combined. Mixture will be dry and sandy.
Add sprinkles and use your hands to evenly incorporate them into the mixture, pinching dough together to make clusters. Mixture should resemble streusel with varying size of clumps. Set aside while you prepare your cake.
¼ cup sprinkles
For the cake
In a large mixing bowl (or the bowl of stand mixer fitted with the paddle attachment), use an electric mixer to beat together cream cheese, butter and sugar until light, creamy, and free of lumps.
8 oz cream cheese, ½ cup unsalted butter, 1 ½ cups granulated sugar
Add eggs and vanilla and stir well. Scrape down the sides and bottom of the bowl to be sure to incorporate all ingredients into batter.
2 large eggs, 1 teaspoon vanilla extract
In a separate, medium-sized bowl whisk together flour, baking powder, and salt.
3 cups cake flour, 2 teaspoons baking powder, ½ teaspoon salt
Gradually add flour mixture to the batter, alternating with the buttermilk, until all flour and buttermilk have been combined. I typically add the flour in 4 parts and the buttermilk in 3, starting and ending with the dry ingredients.
½ cup buttermilk
Spread just under half of the batter evenly into the prepared pan. Take half of the crumble topping and spread evenly over top of the batter. Dollop the rest of the batter over top of the crumbles and gently spread evenly over top. Sprinkle the remaining crumbles overtop, pressing gently into the surface of the batter.
Bake in center rack of 350F (175C) oven for 45-50 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Allow to cool before adding glaze (if using) and cutting and serving.
To make the glaze: In a medium sized bowl, whisk together powdered sugar, 2 Tablespoons of milk, and vanilla extract. Add additional milk as needed until glaze is smooth and reaches desired consistency. Drizzle over completely cooled cake and enjoy!
½ cup powdered sugar, 1 - 1 ½ Tablespoons milk, ¼ teaspoon vanilla extract
Video
Notes
Flour
For the topping: You may substitute 1 ¾ cup +1 Tablespoon (225g) of all-purpose flour for the cake flour called for in the topping. For the cake: You may substitute 2 ⅔ cup (335g) of all-purpose flour for the cake flour called for in the cake.
Storing
Store covered or in an airtight container at room temperature for up to 5 days. Crumb cake may also be wrapped tightly and frozen for several months.