Chocolate Chip Crumb Cake

Brynie Greisman Brynie Greisman
5.0 (9 reviews)
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We all have our tried-and-true cake recipes — chocolate, marble, pound, and chiffon. But we like to expand our repertoire and try something new, one that we know will come out amazing. This cake is that plus. You have the option of dressing it up and making it a layer cake or making it a Bundt cake. Each component of it is so good — the cake itself, the crumbs, and the frosting. Enjoy them all!

45m 12
Medium Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Soy, Egg

Directions

Prepare the Crumbs and Batter

  1. Make crumb mixture first. Mix ingredients together in a small bowl until crumbs form. Set aside.

  2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  3. For batter, mix together flour, baking soda, baking powder, and salt in a medium-sized bowl. Place sugar, vanilla, eggs, and oil in the mixer and beat together on high speed for three minutes, until thick and lemony in color.

  4. Add dry ingredients alternately with soy milk. Mix well.

  5. Add chocolate chips last and mix well into batter.

To Assemble as a Layer Cake

  1. Pour batter evenly into two 9-inch greased and floured round pans. Spread crumbs on top of one layer only.

  2. Bake 30 minutes, or until cake tests done. Allow to cool.

  3. Meanwhile, prepare cream: Beat margarine, confectioners’ sugar, and vanilla at high speed. Lower speed and add cocoa and non-dairy whip. Continue beating for two to three minutes until fluffy.

  4. Spread cream on top of the layer without crumbs (I found it easier to do this after inverting the cake and smearing on the flat side).

  5. Place crumb layer on top of cream layer. Sprinkle top with confectioners’ sugar.

To Assemble as a Bundt Cake

  1. Pour batter into a well-greased (especially on bottom of pan) and floured pan. Sprinkle crumbs on the top of the batter (this will be the bottom when you invert).

  2. Bake for 40-45 minutes.

Credits

Notes:

In this version, I don’t use the cream at all. You can also bake the crumbs separately for 10 minutes, and then use some of the frosting as “glue” for the crumbs on top of the cake.

The bundt cake version freezes very well.

Description:

Photography: Hudi Greenberger

Food Styling: Renee Muller

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bundt cakes cakes chocolate chocolate chips freezer-friendly non-dairy desserts sweet
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What Cooks Are Saying

5.0 out of 5

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8 Comments

Reisy Led •

absolutely Delicious
thanks for such a great recipe

shani wagner •

where should i add the milk in?

Esther Leah •
Reply to shani wagner

In step four.

Chaya •

This cake is my go to cake when I’m looking to impress. But it’s such an easy cake to make and sooo delicious. I chose the bundt cake option. I make it so often that I even wrote it down and added it to my personal cook book.

Ruchi Horowitz •

people did not like the crumbs and didn't bake well.

faigy goldstein •

it was delicious