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Red Velvet Crumb Cake

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 people

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.
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