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Delicious Double Funfetti Crumb Cake

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A moist, tender crumb cake with a buttery, crumbly topping and colorful rainbow sprinkles inside and out, perfect for celebrations or casual treats.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (90 g) rainbow sprinkles (preferably nonpareils)
  • 3/4 cup (90 g) all-purpose flour (for crumb topping)
  • 1/2 cup (110 g) packed brown sugar (for crumb topping)
  • 1/3 cup (75 g) unsalted butter, cold and cubed (for crumb topping)
  • 1 teaspoon ground cinnamon (for crumb topping)
  • 1/4 cup (45 g) rainbow sprinkles (for crumb topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
  2. Make the crumb topping: In a medium bowl, combine 3/4 cup (90 g) all-purpose flour, 1/2 cup (110 g) packed brown sugar, and 1 teaspoon ground cinnamon. Add the cold, cubed 1/3 cup (75 g) unsalted butter.
  3. Cut the butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in 1/4 cup (45 g) rainbow sprinkles. Chill in the fridge while preparing the batter.
  4. Prepare the cake batter: In a large bowl, cream together 1/2 cup (115 g) softened unsalted butter and 1 cup (200 g) sugar until light and fluffy (about 3-4 minutes).
  5. Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons pure vanilla extract.
  6. In a separate bowl, whisk together 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  7. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup (120 ml) whole milk, beginning and ending with the flour mixture. Mix just until combined.
  8. Gently fold in 1/2 cup (90 g) rainbow sprinkles using a spatula, being careful not to overmix to avoid color bleeding.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Sprinkle the crumb topping evenly over the batter, pressing down lightly so it sticks but doesn’t sink.
  11. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  12. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Use nonpareil sprinkles to prevent color bleeding. Keep butter cold in crumb topping for best crunch. Gently fold sprinkles to maintain vibrant colors. Tent with foil if crumb topping browns too fast. Let cake cool before slicing to prevent crumb topping from falling apart. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk.

Nutrition

Keywords: funfetti cake, crumb cake, rainbow sprinkles, easy cake recipe, celebration cake, quick dessert, buttery crumb topping

Find it online: https://bouncybowl.com/delicious-double-funfetti-crumb-cake-recipe-easy-step-by-step-guide/