Easy Red Velvet Crumb Cake Recipe Made with a Cake Mix
Moist red velvet cake is piled high with crumb topping and perfect to serve for breakfast or dessert.
Servings: 12
Calories: 423kcal
Ingredients
Red Velvet Cake Batter
- 1 box red velvet cake mix
- 3 eggs
- 1 cup water
- ½ cup butter melted
- ¼ cup sour cream
Crumb Topping
- ½ cup butter softened
- 1 cup brown sugar packed
- 1 cup all purpose flour
- 1 ½ tsp cinnamon
Instructions
- Preheat oven to 350 degrees and spray a 9x13 pan with non-stick spray {set aside}.
Red Velvet Cake Batter
- Combine the red velvet cake mix, eggs, water, melted butter and sour cream in a medium bowl and mix until everything is combined well. {I used a hand held mixer} Pour batter into prepared 9x13 pan and spread into an even layer.
Crumb Topping
- In a small bowl combine all of the crumb mixture ingredients. Work the mixture together into small crumbs using a pastry blender {or fork}. Don't over work the mixture or you will get a paste and it will change the texture. Sprinkle the crumbs in an even and thick layer over the top of the red velvet cake batter. Bake for 35-40 minutes.
- Remove your Red Velvet Crumb Cake from the oven and serve warm or let the cake cool completely and cover. Cake will stay moist for 3 days at room temperature or 4-5 in the refrigerator. It also freezes for up to 3 months.
Nutrition
Serving: 1slice | Calories: 423kcal | Carbohydrates: 53g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 458mg | Potassium: 182mg | Fiber: 1g | Sugar: 32g | Vitamin A: 564IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg