A suitcase of sprinkles, a skyline of crumbs — this cake tastes like midnight markets and sunlit bakeries colliding on your tongue. Think carnival colors, a warm crumb that snaps like a street-side churro and melts like a cafe éclair. Let’s take a quick, glittery detour.
Why make this recipe
Because life needs more confetti that’s edible, and because crumb cake is comfort with swagger — buttery, tender cake crowned with a crunchy, double-dose sprinkle streusel that reads like a party on every forkful. It’s the kind of dessert that makes weekdays feel like vacations.
How to make Double Funfetti Crumb Cake
This is a two-part tango: a buttery, tender cake folded with sour cream and sprinkles, and a clumpy, crackling crumb topping that doubles down on the fun. Follow the rhythm — dry, wet, alternate, sprinkle, bake, and then celebrate.
Ingredients:
Crumb topping
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon Kosher or sea salt
- 2 teaspoons pure vanilla extract
- 3 tablespoons rainbow sprinkles (jimmies, not nonpareils)
- 6 tablespoons unsalted butter, melted and cooled slightly
Cake batter
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon Kosher or sea salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 large egg, room temperature
- 1/2 cup full-fat sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup whole milk, room temperature
- 1/3 cup rainbow sprinkles (jimmies, not nonpareils)
Directions:
- Preheat your oven to 350°F. Grease a springform pan — this cake likes to come out looking glamorous.
- In a small mixing bowl, whisk together the crumb topping ingredients: flour, sugar, baking powder, salt, and rainbow sprinkles.
- Add vanilla and the melted, slightly cooled butter to the crumb mix; stir until clumps form and the mixture looks like sandy confetti.
- In a separate bowl, whisk together the cake batter dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter until fluffy. Mix in the egg, sour cream, and vanilla until smooth and glossy.
- Incorporate the dry ingredients and milk in two alternating batches: add a third of the dry, then half the milk, repeat, finishing with the remaining dry. Don’t overmix — you want tender crumbs, not a brick.
- Fold in the 1/3 cup rainbow sprinkles gently so they don’t bleed color everywhere.
- Transfer the batter to the prepared springform pan and smooth the top. Distribute the crumb topping evenly over the batter, pressing lightly so the clumps stay put.
- Bake for 65–75 minutes, until a toothpick comes out clean and the top is golden with speckled confetti.
- Cool for 20 minutes in the pan, then release the springform and let it finish cooling on a rack. Serve warm or at room temperature; for an optional finishing wink, sift confectioner’s sugar over the top.
How to serve Double Funfetti Crumb Cake
Slice it thick and unapologetic. Serve with a steaming cup of espresso, a bold chai, or a fizzy elderflower soda. For brunch, pair with seasonal fruit and a dollop of yogurt or mascarpone. Street-food energy? Break it into chunks and put it on skewers for a playful dessert platter.
How to store Double Funfetti Crumb Cake
- At room temperature: keep covered with a cake dome or loosely wrapped for up to 2 days.
- In the fridge: store in an airtight container for up to 5 days (bring to room temp before serving so the butter sings again).
- For longer life: freeze slices wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the fridge or warm gently.
Tips to make Double Funfetti Crumb Cake
- Use jimmies (the classic long sprinkles) — nonpareils bleed color more and change the cake’s texture.
- Room-temperature ingredients mix more smoothly; don’t rush the butter and egg.
- For extra-crispy crumbs, chill the crumb topping briefly before sprinkling it on.
- If your oven runs hot, tent the cake with foil after 45 minutes to prevent over-browning.
- Want a cleaner slice? Chill the cake for an hour before slicing, and wipe your knife between cuts.
Variations (if any)
- Citrus twist: fold in 1 tablespoon lemon or orange zest into the batter for a bright lift.
- Gluten-free: swap to a 1:1 gluten-free flour with xanthan gum and check texture — you may need a touch more milk.
- Chocolate confetti: stir in 1/3 cup mini chocolate chips with the sprinkles for a brownie-meets-carnival vibe.
- Vegan spin: use plant-based butter, a flax “egg,” and coconut yogurt in place of sour cream; bake until set and slightly longer.
FAQs
Q: Can I make this in a regular cake pan instead of a springform?
A: Yes — use a 9-inch round or square pan, but check doneness earlier (start testing at 55 minutes). Baking time will vary with pan depth.
Q: My sprinkles bled color into the batter. How do I prevent that?
A: Use jimmies (the longer sprinkles). Also, toss sprinkles in a teaspoon of flour before folding them in — it helps suspend them so they don’t sink or leak dye.
Q: Is the crumb topping the same as streusel?
A: It’s a cousin — streusel often has oats or brown sugar; this crumb is simpler and intentionally clumpy so you get dramatic crunch and color.
Q: Can I halve the recipe?
A: Yes. Bake in a smaller pan and start checking doneness sooner. Keep an eye on crumb distribution so it still reads “double” funfetti.
Q: How do I prevent the crumb topping from sinking into the batter?
A: Make sure the crumb has clumps and that your batter isn’t overrun by liquid. Pressing crumbs lightly on top and not burying them helps preserve the crunchy top.
Conclusion
If you want a blueprint and a little inspiration to compare techniques, take a look at this classic take on a confetti-packed crumb at Double Funfetti Crumb Cake | e2 bakes brooklyn for a Brooklyn-born wink. For crumb technique and New York–style crumb cake context, these notes from new york crumb cake – smitten kitchen are a lovely complement to your own colorful adventure.
Double Funfetti Crumb Cake
Ingredients
Method
- Preheat your oven to 350°F. Grease a springform pan.
- In a small mixing bowl, whisk together the crumb topping ingredients: flour, sugar, baking powder, salt, and rainbow sprinkles.
- Add vanilla and the melted, slightly cooled butter to the crumb mix; stir until clumps form and the mixture looks like sandy confetti.
- In a separate bowl, whisk together the cake batter dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter until fluffy. Mix in the egg, sour cream, and vanilla until smooth and glossy.
- Incorporate the dry ingredients and milk in two alternating batches.
- Fold in the 1/3 cup rainbow sprinkles gently.
- Transfer the batter to the prepared springform pan and smooth the top.
- Distribute the crumb topping evenly over the batter, pressing lightly.
- Bake for 65–75 minutes, until a toothpick comes out clean and the top is golden.
- Cool for 20 minutes in the pan, then release the springform and let it finish cooling on a rack.
- Slice it thick and serve with espresso, chai, or elderflower soda. Pair with seasonal fruit and yogurt for brunch.