🔥 Featured Remote Opportunity

Get Paid $25–$50/hr Just Replying to Messages

Explore flexible online chat opportunities paying $25–$50/hr — no phone calls and no experience required.

  • ⚡ Start immediately if qualified
  • 💬 Reply to messages online
  • ⏰ Choose flexible hours
  • 🏠 Work remotely from home
See Available Chat Positions →

⏱ Takes under 60 seconds • Availability updates daily

🎁 TEMU $0 KITCHEN GIFTS

6 Kitchen Finds You May Be Able to Get for $0

Temu is currently showing these kitchen products as $0 gifts for eligible app users with qualifying orders. Tap any item below to check the current offer.

🎁 $0 gift availability may vary. Offers shown are for eligible Temu app users with qualifying orders. Tap a product to see current eligibility, pricing and terms.
Affiliate disclosure: We may earn a commission when you use links on this page.

Crumb-Topped Vanilla Cake with Caramel Sauce

Crumb-Topped Vanilla Cake with Caramel Sauce

Crumb-Topped Vanilla Cake with Caramel Sauce is an indulgent dessert that brings a delightful twist to classic cake. Topped with a buttery, crumbly layer and drizzled with rich caramel sauce, this cake is perfect for gatherings or a cozy night in. It’s easy to make, visually appealing, and, most importantly, absolutely delicious!

Why You’ll Love This Recipe

This crumb-topped vanilla cake is a feast for the senses. The combination of fluffy cake, crumbly topping, and velvety caramel makes it a standout dessert. Here’s why you’ll adore it:

  • Simple to Prepare: Even beginner bakers can whip this up in no time.
  • Perfect for Any Occasion: Great for birthdays, potlucks, or just because.
  • Visual Appeal: The crumb topping and caramel drizzle make it a showstopper.
  • Versatile: Enjoy it warm or at room temperature, with or without ice cream.

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ cup chopped nuts (optional)
  • ½ cup caramel sauce, for drizzling

How to Make Crumb-Topped Vanilla Cake

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  6. In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using) to create the crumb topping.
  7. Pour half of the cake batter into the prepared pan. Sprinkle half of the crumb mixture over the batter. Pour the remaining batter on top and finish with the remaining crumb topping.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  10. Once cooled, drizzle with caramel sauce and serve.

Tips for the Best Results

  • Ensure all ingredients are at room temperature for a smoother batter.
  • Don’t overmix the batter to keep the cake light and fluffy.
  • Let the cake cool completely before adding the caramel sauce to prevent it from soaking in.

Easy Variations

  • Add a pinch of nutmeg to the crumb topping for an extra flavor boost.
  • Swap out the nuts for chocolate chips for a decadent twist.
  • Use different extracts like almond or coconut for a unique flavor profile.

What to Serve With It

  • A scoop of vanilla ice cream for a classic pairing.
  • Fresh berries or fruit compote to add a refreshing touch.
  • Whipped cream for a light and creamy contrast.

Storage and Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat individual slices in the microwave for about 10-15 seconds for a warm treat.

Recipe Card

Recipe Name: Crumb-Topped Vanilla Cake with Caramel Sauce
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield/Servings: 8 servings
Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ cup chopped nuts (optional)
  • ½ cup caramel sauce, for drizzling

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  6. In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using) to create the crumb topping.
  7. Pour half of the cake batter into the prepared pan. Sprinkle half of the crumb mixture over the batter. Pour the remaining batter on top and finish with the remaining crumb topping.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  10. Once cooled, drizzle with caramel sauce and serve.

Notes: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Related Posts

Scroll to Top