I’m sure velvet crumb cakes have been around for quite some time. I remember my grandmother making a similar crumb cake with coconut topping, and it was heavenly. There are many variations today, compared to long ago. I have compiled a few different ones in which to choose from, but first, let’s have a look at some history of the velvet crumb cake.
- Velvet crumb cake was believed to be invented in Germany in the 19th century
- Sometimes eaten as a breakfast food
- The crumb topping is usually comprised of butter, sugar, and flour
Red Velvet Crumb Cake
This is the perfect recipe to make for a holiday, or whenever you feel like eating cake. I believe the Bisquick added to this cake recipe gives it a much softer texture rather than using regular flour and is one of the best red velvet crumb cakes I have ever enjoyed.
Ingredients
Cake
- 2 cups Bisquick
- 4 tbsp cocoa powder
- ½ tsp baking soda
- ½ cup butter (room temperature)
- 3 tbsp vegetable oil
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- ½ cup buttermilk
- 2 tbsp red food coloring
Crumb Topping
- 5 tbsp melted butter
- ½ cup brown sugar
- ¾ cup Bisquick
- 1 tbsp cocoa powder
Instructions
- Preheat the oven to three hundred and fifty degrees. Grease a cake pan and line with parchment paper.
- In a mixing bowl, blend two cups of Bisquick, four tablespoons of cocoa powder, and one-half teaspoon of baking soda. Set aside.
- In a separate bowl, with an electric mixer, beat two eggs. Add one-half cup of room temperature butter, three table spoons of vegetable oil, one cup of sugar, and two teaspoons of vanilla. Mix until all ingredients are well combined.
- In a small bowl, stir one-half cup of buttermilk and two tablespoons of red food coloring until blended together. Add to the wet ingredients and mix well.
- Mix the wet and dry ingredients together, mixing for approximately three minutes. Scrape the sides of the bowl with a spatula as needed. Pour the batter into the prepared baking pan and set aside.
- In a medium mixing bowl, mix all the ingredients needed for the crumb topping together using a fork. You will want a crumb-like texture, so if the mixture is too moist add a little more Bisquick, and if too dry, add a little more melted butter.
- Sprinkle the crumb topping evenly over the top of the cake batter. Bake for approximately forty minutes, or until a tooth pick inserted into the middle of the cake comes out clean.
Tried this recipe?Let us know how it was!
Angel Velvet Crumb Cake
This recipe reminds me of the one my grandmother used to make with coconut crumb topping, although she didn’t use walnuts in her recipe. You can omit the walnuts if preferred, but they add a great taste and texture, pairing wonderfully with a cup of coffee.
Ingredients
Cake
- 2¾ cups Bisquick
- 1¼ cups sugar
- 5 tbsp shortening
- 2 eggs
- 1 cups milk
- 2 tsp vanilla
Crumb Topping
- 3 tbsp butter (melted)
- ⅓ cup brown sugar
- 2 tbsp heavy cream
- ½ cup coconut
- ¼ cup chopped walnut
Instructions
- Preheat the oven to low broil. Line a baking sheet with parchment paper. Mix three tablespoons of melted butter, one-third cup of packed brown sugar, two tablespoons of heavy cream, one-half cup of coconut, and one-quarter cup of chopped walnuts. Spread out on the parchment-lined baking sheet and place under the broiler, until browned, being careful not to burn. Set aside and prepare the batter for the cake.
- Turn the oven temperature to three hundred and fifty degrees. Grease a cake pan and line with parchment paper.
- Sift two and three-quarter cups of Bisquick and one and one-quarter cups of sugar together in a mixing bowl. Using an electric hand mixer, beat in five tablespoons of shortening, two eggs, three quarter cups of milk, and two teaspoons of vanilla. Mix until well blended. Add the remaining one-half cup of milk and continue mixing for approximately two minutes.
- Pour the cake batter into the prepared baking pan and bake for twenty to twenty-five minutes or until done. Sprinkle the crumb topping evenly over the warm cake and let cool before serving. Enjoy!
Tried this recipe?Let us know how it was!
Cinnamon Velvet Crumb Cake
The smell of cinnamon makes a house feel so warm and welcoming, which makes this recipe perfect for dinner parties. Make sure there is plenty to go around as guests may find it difficult to only eat one piece.
Ingredients
Cake
- ¾ cup unsalted butter (room temperature)
- 1 cup white sugar
- 3 cups Bisquick
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp vanilla extract
- 2 eggs
- 1 cup sour cream (room temperature)
Cinnamon Swirl
- 2 tsp cinnamon
- ¼ cup brown sugar
Crumb Topping
- 1½ cups Bisquick
- 5 tbsp softened butter
- ½ cup brown sugar
- ¼ cup white sugar
- 2 tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat the oven to three hundred and fifty degrees. Grease a cake pan and line with parchment paper.
- In a large mixing bowl, cream together three-quarters of a cup of unsalted butter with one cup of white sugar. With an electric hand mixer, beat in two eggs, one at a time until well combined. Mix in two teaspoons of vanilla extract.
- In a separate bowl, sift together three cups of Bisquick, one teaspoon of baking powder, and one teaspoon of salt. Mix the dry and wet ingredients together until combined. Beat in one cup of sour cream until well blended.
- Pour half of the cake batter into the prepared pan and set aside, while preparing the cinnamon swirl.
- Mix one-quarter cup of brown sugar and two teaspoons of cinnamon together in a small mixing bowl. Sprinkle evenly over the top of the cake, and cover with the remaining batter. Swirl lightly with a knife. Set aside while preparing the crumb topping.
- With a fork mix one and one-half cups of Bisquick, five tablespoons of softened butter, one-half cup of brown sugar, one-quarter cup of white sugar, two teaspoons of cinnamon and one-quarter teaspoon of salt. Sprinkle the crumb mixture evenly over the top of the cake and bake for forty minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Tried this recipe?Let us know how it was!
When I hear of velvet crumb cake, I think of red velvet cake. There are many variations of velvet crumb cake, and I hope you experience at least one of these versions.
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