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Double Funfetti Crumb Cake

A colorful cake that combines a buttery, tender base with a crunchy sprinkle topping, perfect for celebrating any day.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

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)

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a springform pan.
  2. In a small mixing bowl, whisk together the crumb topping ingredients: flour, sugar, baking powder, salt, and rainbow sprinkles.
  3. Add vanilla and the melted, slightly cooled butter to the crumb mix; stir until clumps form and the mixture looks like sandy confetti.
  4. In a separate bowl, whisk together the cake batter dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  5. In a large bowl, beat the softened butter until fluffy. Mix in the egg, sour cream, and vanilla until smooth and glossy.
  6. Incorporate the dry ingredients and milk in two alternating batches.
  7. Fold in the 1/3 cup rainbow sprinkles gently.
  8. Transfer the batter to the prepared springform pan and smooth the top.
  9. Distribute the crumb topping evenly over the batter, pressing lightly.
Baking
  1. Bake for 65–75 minutes, until a toothpick comes out clean and the top is golden.
  2. Cool for 20 minutes in the pan, then release the springform and let it finish cooling on a rack.
Serving
  1. Slice it thick and serve with espresso, chai, or elderflower soda. Pair with seasonal fruit and yogurt for brunch.

Notes

For extra-crispy crumbs, chill the crumb topping briefly before sprinkling it on. Use jimmies for the best appearance and texture. Store cake at room temperature covered or in the fridge in an airtight container.