Kick off your next birthday with a pretty little slice of birthday crumb cake! My recipe features two layers of sprinkle-infused streusel between moist, soft vanilla cake.

Recipe: https://sugarspunrun.com/birthday-cru...

Ingredients
Topping
½ cup unsalted butter, softened (113g)
1 cup granulated sugar (200g)
3 Tablespoons light brown sugar, firmly packed (38g)
2 teaspoons vanilla extract
2 cups cake flour (225g)
¼ teaspoon baking powder
⅛ heaping teaspoon table salt
¼ cup sprinkles (50g)
Cake
8 oz cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
1 ½ cups granulated sugar (300g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 cups cake flour (335g)
2 teaspoons baking powder
½ teaspoon salt
½ cup buttermilk, room temperature preferred (120ml)
Glaze (optional)
½ cup (65g) powdered sugar
1 - 1 ½ Tablespoons milk
¼ teaspoon vanilla extract

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9x13 baking pan (Affiliate Link): https://amzn.to/3vF7mS4
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Food Dye Free Sprinkles (Affiliate Link): https://amzn.to/47DSKzJ

Instructions
00:00 Introduction
00:24 Preheat oven to 350F (175C) and lightly grease and flour the bottom and side of a 13”x9” baking dish. Set aside.
For the topping
00:28 In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) use an electric mixer to cream butter and sugars together until well creamed.
01:14 Add vanilla extract and mix until combined.
01:27 In a separate medium sized bowl whisk together flour, baking powder, and salt.
02:19 Gradually add flour mixture to butter mixture, stirring until just combined. 0 Mixture will be dry and sandy.
03:15 Add sprinkles and use your hands to evenly incorporate them into the mixture, pinching dough together to make clusters. Mixture should resemble streusel with varying size of clumps. Set aside while you prepare your cake.
For the cake
04:05 In a large mixing bowl (or the bowl of stand mixer fitted with the paddle attachment), use an electric mixer to beat together cream cheese, butter and sugar until light, creamy, and free of lumps.
05:12 Add eggs and vanilla and stir well. Scrape down the sides and bottom of the bowl to be sure to incorporate all ingredients into batter.
06:03 In a separate, medium-sized bowl whisk together flour, baking powder, and salt.
06:25 Gradually add flour mixture to the batter, alternating with the buttermilk, until all flour and buttermilk have been combined. I typically add the flour in 4 parts and the buttermilk in 3, starting and ending with the buttermilk.
07:45 Spread just under half of the batter evenly into the prepared pan. Take half of the crumble topping and spread evenly over top of the batter. Dollop the rest of the batter over top of the crumbles and gently spread evenly over top. Sprinkle the remaining crumbles overtop, pressing gently into the surface of the batter.
09:50 Bake in center rack of 350F (175C) oven for 45-50 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Allow to cool before adding glaze (if using) and cutting and serving.
10:33 To make the glaze: In a medium sized bowl, whisk together powdered sugar, 2 Tablespoons of milk, and vanilla extract. Add additional milk as needed until glaze is smooth and reaches desired consistency. Drizzle over completely cooled cake and enjoy!

Notes
Flour
You may substitute 1 ¾ cup +1 Tablespoon (225g) of all-purpose flour for the cake flour.
Storing
Store covered or in an airtight container at room temperature for up to 5 days. Crumb cake may also be wrapped tightly and frozen for several months.

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