147 crumb cake recipes

Strawberry icebox cake layered with vanilla wafer crumbs, whipped cream, and Jello-marshmallow filling. A vintage no-bake dessert that sets up in the fridge with zero oven time.

Fresh blueberry cake baked in a springform pan with a buttery batter shell, juicy berry center, and cinnamon crumb topping. A rustic German-style kuchen ready in 40 minutes.

Sour cream pound cake with a vanilla-sugar crust sprinkled on top before baking. Rich, dense, and buttery with a tender crumb that tastes even better the next day.

Light, airy Vermont maple chiffon cake with walnuts, drizzled in reduced maple syrup glaze. Baked in an angel food pan and cooled upside down for a tall, tender crumb.

Fudge Bundt cake made with cocoa powder and buttermilk for a deeply chocolatey, moist crumb. Simple one-bowl method, dusted with powdered sugar for an elegant no-fuss finish.

Revani is a Greek semolina cake soaked in cinnamon-clove-orange syrup and scattered with almonds. Dense, honey-wet crumb with a warm spiced finish. A true Mediterranean sweet.

Kitty Wells' 7-Up pound cake uses lemon-lime soda for a light, tender crumb with subtle citrus flavor. A Southern classic baked in a tube pan with just seven ingredients.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.

Bread machine coffee cake made with semolina flour, graham cracker crumbs, and a triple hit of coffee flavor. Slice thick, spread with mocha buttercream, and top with chocolate coffee beans.

Old-fashioned spice cake with cinnamon, allspice, cloves, and nutmeg, sweetened with brown sugar and studded with raisins. A tender crumb built on evaporated milk and topped with caramel frosting.

Chocolate sour cream fudge cake gets its dense, moist crumb from melted unsweetened chocolate, brown sugar, and a splash of hot coffee that deepens the cocoa without tasting like coffee.

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

A rich, fudge-frosted two-layer cake with a tender crumb from egg yolks and a splash of brandy. This Viennese classic brings old-world European baking right to your kitchen.

Five-ingredient pound cake with seven eggs, butter-flavored shortening, and no leavener. Baked low and slow in a tube pan for an ultra-dense, velvety crumb with a golden crust.

Rich Brazilian chocolate cake baked in a tube pan with two kinds of chocolate melted into strong coffee. Intensely fudgy with a tender crumb, finished with a simple dusting of powdered sugar.