Name: Double Funfetti Crumb Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 95 grams all-purpose flour; 100 grams granulated sugar; 2 grams baking powder; 1 gram Kosher or sea salt; 10 milliliters pure vanilla extract; 35 grams rainbow sprinkles (jimmies only); 85 grams unsalted butter, melted and cooled; 250 grams all-purpose flour; 150 grams granulated sugar; 6 grams baking powder; 1 gram baking soda; 2 grams Kosher or sea salt; 115 grams unsalted butter, softened; 1 large egg, room temperature; 120 grams full-fat sour cream, room temperature; 10 milliliters pure vanilla extract; 160 milliliters whole milk, room temperature; 50 grams rainbow sprinkles (jimmies only)

Delicious Double Funfetti Crumb Cake with colorful sprinkles

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The first bite of this Double Funfetti Crumb Cake delivers a childhood memory wrapped in grown-up texture: soft, tender cake flecked with bursts of rainbow sprinkles and crowned with a buttery, crunchy crumb that sings against the cake’s pillowy interior. Warm from the oven, it smells like vanilla, browned butter, and something unmistakably celebratory—like a birthday party set to slow motion. Each forkful alternates between tender crumb, crunchy topping, and the playful pop of jimmies, making every mouthful feel like a tiny moment of joy.

This cake works for slow weekend breakfasts and show-stopping dessert tables alike. It slices into slices that look like confetti-filled confessions, perfect for cozy brunches with coffee or late-night slices with a scoop of vanilla ice cream. If you like the idea of bright, nostalgic sweetness in cake form, you might also enjoy a lighter breakfast spin on sprinkles—try these funfetti pancakes for sunny mornings that echo this same playful flavor profile.

Why You’ll Love This Double Funfetti Crumb Cake

This cake stands out because it layers texture and flavor deliberately. The cake itself behaves like a tender, slightly dense crumb—that’s the sour cream and whole milk at work—while the crumb topping provides a contrasting crunchy, buttery finish. The sprinkles inside the batter give bursts of sweetness and color without overpowering the vanilla base, and the double sprinkle treatment—inside and on top—creates an irresistibly festive look.

It fits a wide range of occasions. Serve it at brunch, slice it for birthdays, bring it to potlucks, or make it for no reason at all. The texture and flavor profile also travel well: it stays moist for days and freezes beautifully, so you can make it ahead and have celebratory slices whenever you want.

Preparation Phase & Tools to Use

Having the right tools makes the difference between a lovely cake and a frustrating bake. These essentials help you get the crumb topping right and ensure the batter bakes evenly.

Springform pan (9-inch recommended) — The removable sides let you lift the crumb-topped cake without crushing its fragile surface.
Stand mixer or electric hand mixer — Creams butter smoothly and aerates the batter for a tender crumb.
Two mixing bowls — One dedicated to the crumb topping and one for the cake batter keeps textures distinct.
Silicone spatula — Gently folds sprinkles into the batter without overworking it.
Measuring scale — The recipe uses grams and milliliters for accuracy; a scale ensures consistent texture.
Cooling rack — Allows even cooling and prevents a soggy bottom.

Preparation tips: Bring butter, egg, sour cream, and milk to room temperature before you begin; they incorporate more smoothly and create a uniform batter. Line the bottom of the springform with parchment for easier release and to keep crumbs from sticking. Pre-measure the sprinkles and fold them gently—rough handling can bleed color into the batter.

Ingredients for Double Funfetti Crumb Cake

Crumb Topping

95 grams all-purpose flour
100 grams granulated sugar
2 grams baking powder
1 gram Kosher or sea salt
10 milliliters pure vanilla extract
35 grams rainbow sprinkles (jimmies only)
85 grams unsalted butter, melted and cooled

Cake Batter

250 grams all-purpose flour
150 grams granulated sugar
6 grams baking powder
1 gram baking soda
2 grams Kosher or sea salt
115 grams unsalted butter, softened
1 large egg, room temperature
120 grams full-fat sour cream, room temperature
10 milliliters pure vanilla extract
160 milliliters whole milk, room temperature
50 grams rainbow sprinkles (jimmies only)

Key ingredients and substitutions:

All-purpose flour: Provides structure. For a lighter crumb, substitute up to 25% with cake flour and adjust liquid slightly.
Sour cream: Keeps the cake moist and tender. Greek yogurt works in a pinch but slightly thins the batter—use full-fat Greek yogurt for the best texture.
Whole milk: Adds richness. You can swap for buttermilk for a tangier lift and a slightly brighter crumb.
Unsalted butter: For control over saltiness. If using salted butter, omit the additional salt or reduce it slightly.
Sprinkles (jimmies only): Non-melty jimmies hold their shape in batter; avoid sugar confetti or nonpareils that can bleed color and change texture.

How to Make Double Funfetti Crumb Cake

Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan and line the bottom with parchment; set aside. Tip: If your pan leaks, wrap the outside with foil.
Make the crumb topping: In a small mixing bowl, whisk together 95 g flour, 100 g granulated sugar, 2 g baking powder, and 1 g salt. Stir in 35 g sprinkles. Add 10 ml vanilla extract and 85 g melted, cooled butter. Mix until large crumbs form—some larger clusters give the best crunch. Reserve while you make the batter.
Mix the dry cake ingredients: In a medium bowl, whisk together 250 g flour, 150 g sugar, 6 g baking powder, 1 g baking soda, and 2 g salt; set aside.
Cream the butter: In a large bowl, beat 115 g softened unsalted butter with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Stop to scrape the bowl once or twice.
Add wet ingredients: Beat in 1 room-temperature egg until combined. Add 120 g sour cream and 10 ml vanilla extract; mix until smooth.
Build the batter in thirds: Add half the dry mixture and blend briefly, then add half the 160 ml milk and mix until just combined. Repeat with the remaining dry mixture and milk, mixing until a smooth batter forms. Tip: Avoid overmixing—stop as soon as the flour streaks disappear.
Fold in 50 g sprinkles gently with a silicone spatula or wooden spoon, folding just until distributed. Overfolding can cause color bleed and a dense cake.
Transfer the batter to the prepared springform pan and smooth the surface evenly. Distribute the reserved crumb topping over the entire batter in an even layer.
Firmly tap the pan on the counter several times to release large air pockets; this helps prevent big holes in the crumb.
Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Rotating the pan halfway through helps even browning if your oven runs hot. If crumbs brown too quickly, tent with foil after 45–50 minutes.
Cool the cake in the pan on a rack for 20 minutes. Run a thin, flexible knife around the edge before unlatching the springform to prevent sticking.
Serve warm or at room temperature. For a neater finish, wait until completely cooled, invert the cake, remove the parchment, and transfer to a platter. Dust with confectioners’ sugar if desired.

Chef’s Notes & Helpful Tips

Make-ahead tips:

Prepare the crumb topping up to 2 days in advance and store in an airtight container in the fridge.
Fully baked cake freezes well—wrap slices or the whole cake tightly in plastic, then foil. Freeze up to 3 months.

Cooking alternatives:

Conventional oven: This recipe is optimized for a conventional oven; expect slightly different times in fan-assisted ovens—check earlier.
Air fryer: Not recommended for the whole cake because of size and uneven browning. You can air-fry individual portions in small pans at 160°C (320°F) for shorter times, watching closely.

Customization ideas:

Chocolate lovers: Fold in 60 g mini chocolate chips and swap 30–40 g flour for cocoa powder for a confetti-chocolate twist.
Citrus lift: Add 1 tsp lemon zest to the batter for a bright lift that pairs beautifully with the sweet sprinkles.
Frosted finish: Add a simple vanilla glaze (icing sugar + milk + vanilla) drizzled on top for extra gloss and sweetness.

Common Mistakes to Avoid

Underbaked center: This cake is dense and can look set at the edges before the center finishes. Use a toothpick and check near the center; if moist crumbs cling, continue baking in 5–10 minute intervals.

Sprinkles bleeding color: Using non-jimmie sprinkles or overmixing will cause color to bleed into the batter. Fold the jimmies in gently and avoid nonpareils or sugar confetti.

Soggy bottom: Skipping the parchment or cooling on a flat surface can trap steam. Always cool on a rack and line the pan bottom with parchment for airflow.

Dry crumb: Overbaking and using low-fat dairy can dry the cake. Watch the bake time, use full-fat sour cream and whole milk, and remove from oven as soon as a toothpick comes out clean.

What to Serve With Double Funfetti Crumb Cake

Fresh berries — Their bright acidity cuts through the sweetness and adds freshness.
Whipped cream — Lightly sweetened cream adds airy richness without overwhelming the crumb.
Vanilla ice cream — Warm slice with a scoop creates a decadent dessert mash-up.
Espresso or strong coffee — Balances sweetness and makes it perfect for brunch or dessert.
Mascarpone spread — A dollop brings silky creaminess and a slight tang.
Hot tea (Earl Grey or chamomile) — Softer flavors that let the cake’s vanilla and butter sing.
Citrus curd — A spoonful of lemon or orange curd pairs wonderfully with the cake’s sweetness.
Yogurt parfait — Layer a slice with Greek yogurt and granola for a playful brunch presentation.

Storage & Reheating Instructions

Room temperature: Store leftover cake covered tightly with plastic wrap or in an airtight container for up to 2 days. Keep away from direct sunlight or heat.

Refrigerator: For longer storage, refrigerate up to 5 days in an airtight container. Bring slices to room temperature before serving or warm gently.

Freezer: Wrap slices individually in plastic wrap and then foil, or freeze the whole cake double-wrapped. Keep up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm gently.

Reheating: Warm individual slices in a 350°F (175°C) oven for 8–10 minutes or microwave a single slice for 12–20 seconds on medium power. For a crisp topping, a quick oven toast melts butter into the crumbs and revives crunch.

Estimated Nutrition Information

Per slice (assuming 12 slices): approximately 380–450 kcal, 18–24 g fat, 48–56 g carbohydrates, 3–5 g protein. Nutrition varies by exact ingredient brands, portion size, and any substitutions.

Disclaimer: These values are estimates only and should be used as a general guide. If you need precise nutrition information for dietary reasons, consider using a nutrition calculator with your specific ingredients.

FAQs

Q: Can I make this cake in a regular cake pan instead of a springform?
A: Yes. Use a 9-inch round cake pan, but reduce the baking time slightly and check for doneness around 55–65 minutes. Because the cake will be harder to remove intact, line the pan with parchment and invert gently after cooling completely.

Q: My sprinkles melted and stained the batter—what went wrong?
A: That happens when using waxy or dye-heavy sprinkles or when overmixing. Use jimmies (the oblong sprinkles) rather than nonpareils, and fold them in gently at the very end.

Q: The crumb topping sank into the batter—how can I keep it on top?
A: Make sure the crumb topping has larger clumps (don’t overwork it into a powder). Chill the crumbs for a few minutes before topping if your kitchen is warm, and distribute the crumbs evenly in a single layer so they bake into a distinct topping rather than sinking.

Q: Can I halve or double the recipe?
A: You can, but adjust baking time. Halving will fit an 8-inch pan—check for doneness earlier. Doubling requires two pans; avoid stacking batched batter into a single oversized pan because bake times and textures change significantly.

Q: Will using frozen dairy (like frozen sour cream) ruin the cake?
A: Use room-temperature ingredients for the best emulsion. Thawed frozen sour cream can be used if it’s stirred smooth and brought to room temp; if it’s separated, strain excess whey and whisk to recreate a uniform texture before adding.

Q: Can I make this dairy-free?
A: Swap the butter for a high-quality vegan butter and use full-fat coconut yogurt or a dairy-free sour cream alternative. Use a non-dairy milk like oat or almond milk. Keep in mind texture and flavor will shift slightly—coconut yogurt brings a subtle tang and density similar to sour cream.

Conclusion

This Double Funfetti Crumb Cake packs nostalgia into a sophisticated, textural experience: tender, vanilla-scented cake dotted with sprinkles and finished with a crunchy, buttery crumb. It feels like a treat and serves like a celebration—perfect for brunches, birthdays, or quiet afternoons with a mug of coffee. If you want to compare notes or see an original take on this joyful bake, check out the original Double Funfetti Crumb Cake | e2 bakes brooklyn for inspiration.

Hi, I’m Clara!

I'm a food lover and a firm believer that anyone can learn to cook with a little curiosity and courage. My story with food didn’t begin in a tiny apartment with a two-burner stove and a stack of cookbooks from the local library. I was broke and desperate to make something anything that felt like home.

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