Vanilla Chocolate Crumb Cake

4.84 from 12 votes

Vanilla Chocolate Crumb Cake, an easy New York style crumb cake recipe, a delicious double layer cake made with greek yogurt. A must try.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 477kcal

Author: Rosemary Molloy

Ingredients

CRUMB TOPPING

⅓ cup sugar
⅓ cup brown sugar (lightly packed)
1 pinch salt
¼ cup cocoa
½ cup butter melted (cooled to warm)
1½ cups cake/pastry flour*

VANILLA CAKE

1¼ cups cake/pastry flour*
1 teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt**
6 tablespoons butter** (softened)
½ cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
3 tablespoons greek yogurt (room temperature)
2 tablespoons milk (room temperature)
1 teaspoon vanilla

*To make homemade cake/pastry flour for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together to remove any lumps.

**If using unsalted butter then add 1/4 teaspoon of salt

For room temperature remove ingredients from the fridge about 30-45 minutes before using.

US Customary - Metric

Instructions

Pre-heat oven to 350°. Lightly grease and flour an 8 inch spring form cake pan or regular cake pan.

CRUMB TOPPING

In a medium bowl whisk together sugars, salt and cocoa add warm melted butter and stir to combine, add flour and mix with a fork until moist clumps appear, set aside.

FOR THE VANILLA CAKE

In a large bowl whisk together flour, baking soda, baking powder and salt.
In a medium bowl beat butter until smooth & creamy then add the sugar and continue to beat until light and fluffy, continue beating while adding egg and yolk, (one at a time), then add the yogurt, milk and vanilla, add the flour mixture a third at a time beating just until mixed. Spread in prepared pan and cover cake batter with crumb topping, do not press down. Bake approximately 1 hour. Let cool. Enjoy!

Notes

Leftover cake should be covered with plastic wrap and stored at room temperature. It will keep for three to four days.

You can also freeze this cake. Once it’s completely cooled, Wrap it tightly in plastic wrap and store it in a freezer container. It will keep for three months.

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