Yummy Chocolate Crumb Cake
Indulge in the rich decadence of this Yummy Chocolate Crumb Cake, a perfect pairing of moist, tender chocolate cake and a buttery, chocolate-infused crumb topping. Made with pantry staples like unsweetened cocoa powder, buttermilk, and a touch of vanilla, this dessert boasts an intense chocolate flavor that’s balanced by the crumbly sweetness of its topping. The easy-to-make crumb layer, featuring brown sugar, powdered sugar, and cold butter, creates a delightful texture contrast with the soft, chocolatey base. Ready in just an hour and serving up to 10, this cake is ideal for gatherings, celebrations, or simply elevating your daily coffee break. Whether you're a chocolate lover or just looking for a cozy baking project, this recipe is guaranteed to satisfy your cravings.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 0.75 cup cold unsalted butter
- 1 cup brown sugar
- 1.25 cups all-purpose flour (for crumb)
- 0.25 cup unsweetened cocoa powder (for crumb)
- 0.25 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine 2 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1.5 teaspoons baking soda, and 0.5 teaspoon salt. Whisk these dry ingredients together.
Add the wet ingredients to the dry: 1 cup buttermilk, 0.5 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Mix until the batter is smooth.
Slowly stir in 1 cup of hot water, ensuring the batter is well incorporated. The batter will be thin, which is normal.
Pour the batter evenly into the prepared pan and set aside while you prepare the crumb topping.
In a medium bowl, combine 0.75 cup cold unsalted butter (cut into small cubes), 1 cup brown sugar, 1.25 cups all-purpose flour, 0.25 cup unsweetened cocoa powder, and 0.25 cup powdered sugar.
Use your hands or a pastry cutter to combine the crumb topping ingredients until it forms a sandy, crumbly texture.
Sprinkle the crumb mixture evenly over the chocolate batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
Allow the cake to cool completely in the pan before slicing and serving. Enjoy!
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 8.3 g | 29% | |
| Total Sugars | 58.4 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
