I’m ready you guys. As far as I’m concerned, it’s fall. We’re in it. There’s a lot of reasons that the second half of the year is my fav, not the least of which is that it’s basically baking season. Everyone bakes more starting right about now, and I’m absolutely here for it.

Red velvet is a solid cake you guys. It’s actually a sort of combination of vanilla and chocolate cake, with the addition of a little bit of white vinegar for a bit of tangy flavor. Typically paired with cream cheese frosting, it’s a clear crowd pleaser.

But I’m here to say it doesn’t have to just be a big ol’ layer cake. Today we’re making it a crumb cake- it’s quick to bake, no need to frost, and the results are amazing! I’m doing it with a chocolate crumb topping because it really pops next to the bright red cake, and it’s honestly too good to be true.

Crumb cake typically is made with a slightly more dense cake, made that way to hold up all the crumb. Red velvet crumb cake (this one at least) is a great combo of a tender, fluffy, traditional cake, without skimping on the crumb either.

There’s some tips on the crumb that I want to give you guys. As you are mixing everything together here, what you really want is the ability to press the mixture together to make large crumbs. You don’t want it to be so wet that it becomes a smooth mixture, and you don’t want it to be too try to create large crumbs. If you notice it’s becoming too dry, add another tablespoon or two of butter. Too wet- add a few more tablespoons of flour!

It’s cake for breakfast guys, we’re there again, and it’s a really pretty one at that. Get the adoration of friends and family with this one- guaranteed.

Red Velvet Crumb Cake

Servings 16 pieces


For the cake:

  • 1 cup all purpose flour
  • 1 tbs. dutch-processed cocoa powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup softened butter
  • 2 tbs. vegetable oil
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. white vinegar
  • 1/4 cup buttermilk
  • 1 tbs. red food coloring

For the crumb:

  • 5 tbs. melted butter
  • 1/2 cup brown sugar
  • 3/4 cup all purpose flour
  • 1 tbs. dutch-processed cocoa powder
  • 1/2 tsp. salt


For the cake:

  1. Preheat the oven to 350 degrees, and grease an 8x8 inch cake pan generously. Line with a piece of parchment paper, with the edges overhanging for easy removal. 

  2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, beat together the butter, oil, and sugar until fluffy. Add in the egg and vanilla and beat until combined. 

  3. In a small bowl, whisk together the vinegar, buttermilk, and red food coloring. Add the flour mixture and the buttermilk mixture to the butter mixture in alternating additions, starting and ending with the flour mixture. Beat until just combined and no dry spots remain. 

  4. Pour the batter and spread evenly into your prepared cake pan. Set aside. 

For the crumb:

  1. In a medium bowl, use a fork to mix all the ingredients together until a crumbly mixture forms. Add a tablespoon more butter if the mixture is too dry, or a tablespoon more flour if it is too wet. You want to be able to press the mixture together and get large crumbs. 

  2. Sprinkle the crumbs evenly over the top of the cake batter. It will seem like a lot, because it is, but use it all! Bake for 38-40 minutes, or until a cake tester comes out clean. Cool completely, remove from the pan, and slice and serve!

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