This is one of the best vanilla crunch cake recipe I’ve ever made. It’s a simple vanilla cake flavored with lemon juice and frosted with a sweet, tangy lemon buttercream frosting.
This is my go-to cake recipe when I want to make something outside the box, but I also feel like sticking to a tried-and-tested method.
The cake is very moist, has a soft texture, and is adorable. While the surface isn’t like a fluffy angel food cake, it is perfect topped with just a light dust of confectioners sugar.
How To Prepare Vanilla Crunch Cake Recipe?
Preparation Time: 1 hour
Cook Time: 25 minutes
Serving Size: 20 slices
Equipment Required:
To ensure baking success, you will need the following equipment:
- 2 (9-inch) round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Rubber spatula
- Wire cooling rack
Aluminum Round Cake Pans, 2 Piece Set, 9 x 2 Inch
Ingredients:
To create the Vanilla Crunch Cake, you will need a delightful blend of ingredients for both the cake itself and the crunchy topping.
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk, at room temperature
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For the Crunchy Topping:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, chilled and cubed
- 1/2 cup chopped nuts (walnuts, almonds, or pecans)
Directions Step By Step:
Let’s get baking! Follow these simple steps to create the Vanilla Crunch Cake:
Step 1: Preparing the Pans
Preheat your oven to 350°F (175°C). Grease the cake pans with butter and line the bottoms with parchment paper for easy removal.
6-Speed Electric Hand Mixer with Whisk
Step 2: Mixing the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 3: Combining Dry and Wet Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Begin and end with the flour mixture, and mix until just combined.
Step 4: Preparing the Crunchy Topping
In a small bowl, combine the granulated sugar and all-purpose flour for the topping.
Using a pastry cutter or two forks, cut in the chilled butter cubes until the mixture resembles coarse crumbs. Stir in the chopped nuts.
Step 5: Assembling and Baking the Cake
Divide the cake batter evenly between the prepared cake pans. Sprinkle the crunchy topping mixture over the batter in both pans. Gently press the topping down into the batter.
Bake the cakes in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts
- Calories: 368.6
- Carbohydrates: 46.9g
- Protein: 5.8g
- Fat: 20.5g
- Fiber: 0g
- Cholesterol: 61mg
- Sodium: 14.5mg
- Sugar: 37.3g
Why Is It Called Depression Cake?
This isn’t the first time I’ve had it called that. I used to make a depression pie, and people thought this cake looked similar.
The lemon curd filling between the layers is similar; it has the same yellow color and creamy texture. If you ever see a lemon curd-filled sponge cake, you might guess this is what they are talking about.
What Are Crunchies Topping?
I used to love the chocolate-covered raisins called crunchies by Almond Roca when I was a kid.
If you’ve never had them, they are like a combination of a chocolate-covered raisin and a graham cracker with almonds.
They have an incredible chewy texture that is nice and soft on the inside and crunchy on the outside.
Tips for Baking Success
To ensure your Vanilla Crunch Cake turns out perfect every time, here are some valuable tips:
- Use room temperature eggs and milk for better incorporation with other ingredients.
- Avoid overmixing the cake batter to maintain a tender crumb.
- Allow the cakes to cool completely before serving or frosting.
How To Store
Cake can be kept at room temperature in an airtight container for up to 4 days.
For the buttercream frosting, you can keep it at room temperature in an airtight container for up to 1 week or freeze it in an airtight bag for up to 3 months.
How To Make Sure The Cake Is Made?
To ensure the cake is made, a toothpick inserted in the middle should come clean. This will take approximately 20-25 minutes.
If it’s taking longer, turn off the oven and allow the cake to cool completely before you try again.
To check for doneness, insert a toothpick into a small section of the middle of your cake after it has cooled for 20 minutes – if it comes out clean, then your cake is made.
Conclusion
This vanilla crunch cake recipe is excellent if you want a simple yet tasty dessert.
This is one of the best vanilla cakes I’ve ever made. It’s a simple vanilla cake flavored with lemon juice,
and it’s frosted with a sweet, tangy lemon buttercream frosting. This is my go-to cake recipe when I want to make something outside the box, but I also feel like sticking to a tried-and-tested method.
