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.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 423kcal
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
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.
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