There’s something magical about a Birthday Crumb Cake that feels like a celebration in every bite. This cake combines a tender, buttery base with a generous layer of sweet, crumbly topping that’s irresistibly crisp. The balance of flavors—rich vanilla, warm cinnamon, and a hint of brown sugar—creates a nostalgic treat that’s perfect for any occasion. Ready in just over an hour, it’s surprisingly simple to make yet feels indulgent and special.
Each slice offers a delightful contrast of textures, from the soft, moist cake to the crunchy, golden crumb. With 16 servings, it’s ideal for sharing or savoring throughout the week. Whether it’s a birthday or just a Tuesday, this cake brings joy and comfort to every moment.
Ingredients for Birthday Crumb Cake
- For the Topping:
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 Tablespoons (38 g) light brown sugar, firmly packed
- 2 teaspoons vanilla extract
- 2 cups (225 g) cake flour
- ¼ teaspoon baking powder
- ⅛ heaping teaspoon table salt
- ¼ cup (50 g) natural-colored sprinkles (optional, for color)
- For the Cake:
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature (preferred)
- 1 teaspoon vanilla extract
- 3 cups (335 g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120 ml) buttermilk, room temperature (preferred)
- For the Glaze (optional):
- ½ cup (65 g) powdered sugar
- 1 – 1 ½ Tablespoons milk (adjust for desired consistency)
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 13”x9” baking dish. Set aside.
- Make the topping:
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until well combined.
- Add vanilla extract and mix until incorporated.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, stirring until just combined. The mixture will be dry and sandy.
- Add sprinkles and use your hands to evenly incorporate them, pinching the dough to form clusters. Set aside.
- Make the cake batter:
- In a large mixing bowl, beat cream cheese, butter, and sugar until light and creamy.
- Add eggs and vanilla extract, mixing well. Scrape down the sides of the bowl to ensure everything is incorporated.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Gradually add the flour mixture to the batter, alternating with buttermilk. Start and end with the dry ingredients.
- Assemble the cake:
- Spread just under half of the batter evenly into the prepared pan.
- Sprinkle half of the crumble topping evenly over the batter.
- Dollop the remaining batter over the crumbles and gently spread it evenly.
- Top with the remaining crumble, pressing gently into the batter.
- Bake: Place the cake in the center rack of the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool: Allow the cake to cool completely before adding the glaze (if using).
- Make the glaze (optional): In a medium bowl, whisk together powdered sugar, milk, and vanilla extract. Add more milk as needed to reach your desired consistency. Drizzle over the cooled cake.
- Serve: Slice and enjoy your delicious Birthday Crumb Cake!
Perfect Pairings: Serving Suggestions
This Birthday Crumb Cake is a showstopper on its own, but you can elevate it further with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve with a side of fresh berries or a drizzle of caramel sauce. It’s perfect for brunch, dessert, or even as a sweet snack with coffee or tea.
Keep It Fresh: Storage and Reheating Tips
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm individual slices in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-10 minutes. If using the glaze, add it just before serving to keep it fresh and glossy.
Mix It Up: Recipe Variations
Swap out the sprinkles for chocolate chips or chopped nuts in the crumb topping for a different twist. You can also add a teaspoon of lemon zest to the cake batter for a citrusy kick. For a gluten-free version, use a 1:1 gluten-free flour blend in place of cake flour.
Time-Saving Hacks
To save time, prepare the crumb topping and cake batter the night before and store them separately in the fridge. When ready to bake, let them come to room temperature for 15-20 minutes before assembling. You can also use a store-bought glaze if you’re in a pinch!
Essential Equipment Guidance
A stand mixer or electric hand mixer makes creaming the butter and sugar a breeze. Use a 13”x9” baking dish for even baking, and don’t forget a toothpick to check for doneness. A whisk and medium-sized bowls are key for combining dry ingredients smoothly.
Birthday Crumb Cake
Ingredients
Topping
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar firmly packed
- 2 teaspoons vanilla extract
- 2 cups cake flour
- ¼ teaspoon baking powder
- ⅛ heaping teaspoon table salt
- ¼ cup sprinkles these are the natural-colored sprinkles I use
Cake
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk room temperature preferred
Glaze (optional)
- ½ cup powdered sugar
- 1 – 1 ½ Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- 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.
- Add vanilla extract and mix until combined.
- 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.
- 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.
- 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.
- In a separate, medium-sized bowl whisk together flour, baking powder, and 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.
- 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!