Funfetti Crumb Cake Dessert Recipe
This Funfetti Crumb Cake is a delightful, moist vanilla cake packed with colorful rainbow sprinkles and topped with a buttery, sweet crumb layer. Perfect for birthdays, celebrations, or whenever you crave a festive and colorful dessert.
Ingredients
For the Cake:
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup full-fat sour cream or plain Greek yogurt
- ½ cup rainbow sprinkles
For the Crumb Topping:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 3 tablespoons rainbow sprinkles
- Confectioners' sugar for topping (optional)
Instructions
Preheat the Oven:
- Set the oven to 325°F.
- Line an 8x8-inch square baking pan with parchment paper, ensuring the paper covers all sides.
Prepare the Cake Batter:
- In a stand mixer with a paddle attachment, combine the softened butter and granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Use a spatula to scrape down the bowl as needed.
- Mix in the vanilla extract and almond extract until fully combined.
Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- With the mixer on low speed, alternate adding the dry ingredients and sour cream to the wet ingredients in three additions (dry-wet-dry).
- Mix just until combined, then gently fold in the rainbow sprinkles without overmixing.
Spread the Batter:
- Transfer the batter to the prepared baking pan, using a silicone spatula to spread it evenly.
Make the Crumb Topping:
- In a large bowl, combine the melted butter, flour, brown sugar, granulated sugar, almond extract, and salt.
- Use a fork or your hands to mix until a crumbly texture forms.
- Stir in the additional rainbow sprinkles.
- Sprinkle this crumb mixture evenly over the batter in the pan.
Bake:
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
- Allow the cake to cool in the pan on a wire rack for a few minutes.
Serve:
- Lift the cake from the pan using the parchment paper.
- Optionally, dust with confectioners' sugar before slicing into squares.
Notes
- For a richer flavor, you can substitute the sour cream with full-fat Greek yogurt.
- Avoid overmixing the batter once the flour is added to keep the cake light and tender.
- This cake stays moist for several days if stored in an airtight container at room temperature.
Tried this recipe?Let us know how it was!