Only 6 ingredients in this easy Brown Sugar Snack Cake with tangy buttermilk flavor. Perfect as a breakfast, brunch or an afternoon snack.
For as much as I love a decadent layered chocolate peanut butter cake or fruit filled black forest cake, it’s the simplest desserts that I crave.
This brown sugar crumb cake is similar in looks to our buttermilk coffee cake. This one makes a smaller amount and its easier. Perfect for when that sweet craving hits.
❤️ Why you’ll love this cake:
- Simple vanilla brown sugar flavor
- Soft texture
- Sweet crumb topping
- Ready in about 40 minutes
- Perfect for breakfast or a snack
🔑 Key Ingredients:
I love that there are only 6 ingredients for this easy snack cake!
- Flour: Be sure to lightly scoop the flour into the measuring cup and then level it off with a knife. Do not pack the flour in!
- Butter: I almost always use salted butter in recipes because that is what I keep on hand. You can use either, but if you use unsalted, add 1/4 teaspoon salt.
- Dark Brown Sugar: You can use light brown sugar if you’d like. But dark brown adds just a touch more flavor and moisture to the cake.
- Vanilla: Or you could use a rum extract or maple extract.
- Baking Soda: To help the cake rise.
- Buttermilk: Store-bought buttermilk is best, but if you are in a pinch, add 1 tablespoon of white vinegar to a measuring cup, then fill it the rest of the way with milk. Let it sit for 3 minutes, then stir and use in this recipe.
How to Make Brown Sugar Snack Cake
You’ll need an 8×8″ square pan for this cake. If all you have is a 8 or 9″ round cake pan, that will work too. You could also double the recipe for a 9×13 baking pan. It may need to bake a few minutes longer if you choose this option.
- In a bowl, use a pastry blender (or two knives) to cut together the flour, cold butter cubes, sugar and 1 teaspoon of vanilla extract. Cut together until the mixture is coarse crumbs.
- Measure out 1 cup of crumbs and set aside so you can use them for the topping.
- To the remaining crumbs, add 1 teaspoon baking soda, buttermilk and the remaining teaspoon of vanilla.
- Mix just until combined.
- Pour the batter into the prepared pan, spreading to cover the entire bottom of the pan evenly.
- Sprinkle the reserved crumbs on top of the cake batter.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Recipe Variations
- A gluten free all purpose flour should work just fine in this recipe.
- Add a teaspoon or two of cinnamon to the crumb mixture for a pop of flavor.
- Drizzle the top with powdered sugar glaze.
- Add a teaspoon of espresso powder for a coffee flavored cake.
- Add pecans or walnuts to the crumb topping.
- Add a 1/2 cup of cinnamon chips to the cake batter.
- Switch the vanilla extract to maple or rum extract for a twist.
Brown Sugar Snack Cake
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cold salted butter cut into cubes
- 1 ½ cups dark brown sugar
- 2 teaspoons vanilla extract divided
- 1 teaspoon baking soda
- 1 cup buttermilk
Instructions
- Spray an 8×8" baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
- In a bowl, use a pastry blender (or two knives) to cut together the flour, cold butter cubes, sugar and 1 teaspoon of vanilla extract. Cut together until the mixture is coarse crumbs.
- Measure out 1 cup of crumbs and set aside so you can use them for the topping.
- To the remaining crumbs, add 1 teaspoon baking soda, buttermilk and the remaining teaspoon of vanilla.
- Mix just until combined.
- Pour the batter into the prepared pan, spreading to cover the entire bottom of the pan evenly.
- Sprinkle the reserved crumbs on top of the cake batter.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Store in an airtight container at room temperature.