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4.8 from 36 votes

Vanilla Chocolate Crumb Cake

Vanilla Chocolate Crumb Cake, an easy New York style crumb cake recipe, a delicious double layer cake made with greek yogurt.  A must try.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 477 kcal
Course: Dessert
Cuisine: American

Ingredients

CRUMB TOPPING
  • ⅓ cup sugar
  • ⅓ cup brown sugar (lightly packed)
  • 1 pinch salt
  • ¼ cup cocoa
  • ½ cup butter melted (cooled to warm)
  • 1½ cups cake/pastry flour*
VANILLA CAKE
  • 1¼ cups cake/pastry flour*
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt**
  • 6 tablespoons butter** (softened)
  • ½ cup granulated sugar
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 3 tablespoons greek yogurt (room temperature)
  • 2 tablespoons milk (room temperature)
  • 1 teaspoon vanilla
*To make homemade cake/pastry flour for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together to remove any lumps.
**If using unsalted butter then add 1/4 teaspoon of salt
For room temperature remove ingredients from the fridge about 30-45 minutes before using.

Instructions

    Cup of Yum
  1. Pre-heat oven to 350°. Lightly grease and flour an 8 inch spring form cake pan or regular cake pan.
CRUMB TOPPING
  1. In a medium bowl whisk together sugars, salt and cocoa add warm melted butter and stir to combine, add flour and mix with a fork until moist clumps appear, set aside.
FOR THE VANILLA CAKE
  1. In a large bowl whisk together flour, baking soda, baking powder and salt.
  2. In a medium bowl beat butter until smooth & creamy then add the sugar and continue to beat until light and fluffy, continue beating while adding egg and yolk, (one at a time), then add the yogurt, milk and vanilla, add the flour mixture a third at a time beating just until mixed. Spread in prepared pan and cover cake batter with crumb topping, do not press down. Bake approximately 1 hour. Let cool. Enjoy!

Notes

  • Leftover cake should be covered with plastic wrap and stored at room temperature. It will keep for three to four days.
  • You can also freeze this cake. Once it’s completely cooled, Wrap it tightly in plastic wrap and store it in a freezer container. It will keep for three months.

Nutrition Information

Calories 477kcal (24%) Carbohydrates 63g (21%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 9g (45%) Cholesterol 68mg (23%) Sodium 270mg (11%) Potassium 173mg (5%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 832IU (17%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 477

% Daily Value*

Calories 477kcal 24%
Carbohydrates 63g 21%
Protein 8g 16%
Fat 22g 34%
Saturated Fat 9g 45%
Cholesterol 68mg 23%
Sodium 270mg 11%
Potassium 173mg 4%
Fiber 2g 8%
Sugar 30g 60%
Vitamin A 832IU 17%
Calcium 62mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.