Everything is better with rainbow sprinkles, including coffee cake. This Funfetti Crumb Cake is soft, buttery, and generously topped with a layer of classic crumbs packed with rainbow sprinkles. I added an optional vanilla glaze and more sprinkles, because I like to be a little bit extra. You can serve it for brunch, birthdays, or a “just because” bake.
Unlike traditional crumb cake, which tends to lean plain or cinnamon-heavy, this version keeps things bright and playful while still delivering that classic bakery-style crumb-to-cake ratio.
Can I add more crumbs?
Of course, you can double just the crumb topping for an EXTRA THICK layer of crumb but it will increase the baking time to at least 55 minutes, make sure to keep a close eye on the bake!
Tips for the Best Crumb Cake
- Use jimmies, not nonpareils. Nonpareils bleed color and melt into the batter.
- Chill the crumbs. Cold crumbs = better texture and definition.
- Don’t overbake. The cake should be tender, not dry! Pull it out of the oven as soon as a toothpick comes out clean.
Funfetti Crumb Cake FAQs
Is this a coffee cake?
Yes! Crumb cake and coffee cake live in the same universe. Crumb cake usually implies there are A LOT more crumbs, like the “New York Style Crumb Cake” with piles of crumb topping.
Can I make this in advance?
Absolutely! The crumb topping can be made the day before and stored in the fridge. The entire cake can be baked and stored, wrapped tightly in plastic wrap, for 4 days at room temperature.
Ingredients
Crumble Topping
- 1 2/3 cup all-purpose flour 210 grams
- 2 tablespoons cornstarch 15 grams
- 1/4 cup dark brown sugar 50 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 tsp ground cinnamon
- ¼ teaspoon Kosher Salt
- 7 tablespoons unsalted butter melted, 95 grams
- 3 tablespoons rainbow sprinkles
Funfetti Cake
- 1 1/2 cups all-purpose flour 189 grams
- 1/3 cup rainbow sprinkles
- 3/4 tsp baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter room temp, 56 grams
- 3/4 cup granulated sugar 150 grams
- 2 large eggs room temp
- 1 teaspoon vanilla extract
- 1 cup sour cream room temp, 225 grams
Vanilla Drizzle (optional)
- 1 cup confectioner's sugar 120 grams
- 2 tablespoons whole milk
- 1 tsp vanilla extract
Instructions
Crumble Topping
- Add the flour, cornstarch, brown sugar, sugar, cinnamon, and sprinkles to a medium bowl. Pour the melted butter into the bowl and mix thoropughly with a fork to form a thick and clumpy crumble. Place bowl in the refrigerator while making the cake batter.
Funfetti Cake
- Preheat the oven to 350F.
- Line an 8×8 pan with parchment paper, making sure that you create a parchment paper sling that hangs over the sides of the pan for easy removal after baking.
- In a small bowl, add flour, baking soda, sprinkles and salt. Mix with a fork to combine and set aside.
- In a medium bowl with a hand mixer, or the bowl of a stand mixer fitted with a paddle attachment, add the butter and the granulated sugar. Mix on medium-high speed for about 4 minutes in a stand mixer, and at least 6 with a hand mixer, mixture should be light and fluffy.
- Add in both eggs and vanilla, scraping down the stand mixer paddle and the sides of the bowl to make sure everything is incorporated evenly.
- Next, add in the sour cream and mix again. Scrape down the sides of the bowl and mix in the flour, baking soda, sprinkles and salt until just combined.
- Pour batter into prepared pan and smooth the top with an offset spatula.
- Sprinkle the crumble on top of the batter in an even layer.
- Bake for 45-55 minutes or until a toothpick comes out clean.
- Allow cake to cool for at least an hour.
Vanilla Drizzle
- In a small bowl, combine all ingredients. Mix with a spoon to form a thick icing. It should be smooth and slowly falls from the spoon. Drizzle on top of cooled cake and top with more sprinkles before slicing.
I love the idea of a funfetti crumb cake—it looks like a perfect blend of moist cake and crunchy topping. I’m curious how it compares to traditional crumb cakes in texture and flavor!