Crack Cake Recipe

Name: Crack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Vegetable Oil; 1 cup Brown Sugar; 1/2 cups White Sugar; 2 cups All-purpose Flour; 1/2 cups Whole Wheat Flour; 1 teaspoon Salt; 1 cup Buttermilk; 1 whole Egg; 1 teaspoon Baking Soda; 1/2 teaspoons Vanilla Extract; 1 teaspoon Cinnamon; 1 teaspoon Nutmeg; 1/8 teaspoons Cloves; FOR THE STREUSEL TOPPING:; 3/4 cups Reserved Cake Mixture (From Above); 2 Tablespoons Flour, Or More As Needed; 2 Tablespoons Sugar, Or More As Needed; FOR THE ICING:; 1/2 cups Powdered Sugar; 1 Tablespoon Almond Milk

Servings: persons

FOR THE CAKE:
1 cup Vegetable Oil
1 cup Brown Sugar
1/2 cups White Sugar
2 cups All-purpose Flour
1/2 cups Whole Wheat Flour
1 teaspoon Salt
1 cup Buttermilk
1 whole Egg
1 teaspoon Baking Soda
1/2 teaspoons Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/8 teaspoons Cloves
FOR THE STREUSEL TOPPING:
3/4 cups Reserved Cake Mixture (From Above)
2 Tablespoons Flour, Or More As Needed
2 Tablespoons Sugar, Or More As Needed
FOR THE ICING:
1/2 cups Powdered Sugar
1 Tablespoon Almond Milk

1
1. Preheat oven to 350u00b0F. Prepare pan with cooking spray.
2
2. For the cake, in a large bowl, combine oil, sugars, flours and salt. Mix completely. Set aside 3/4 cup of the mixture in a small bowl for the streusel topping.
3
3. To remaining mixture, add in buttermilk, egg, baking soda, vanilla extract and spices. Mix well. Pour batter into pan prepared with cooking spray.
4
4. For the streusel topping, in the small bowl with the reserved cake mixture, add in the flour and sugar. Crumble mixture with hands or fork. Continue to add 1 tablespoon of flour and sugar until desired consistency is reached. Crumble mixture on top of cake.
5
5. Bake for either 25 minutes or 45 minutes, depending on type of pan used. (If using a 9x13 inch pan, bake for 25 minutes. If using a 9-inch pie pan, bake for 45 minutes.)
6
6. For the icing, combine powdered sugar and milk into a small bowl. Drizzle over cake while still warm.
7
(Recipe adapted from Alicia.)

1689

kcal

Calories

111

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Vegetable Oil, 1 cup Brown Sugar, 1/2 cups White Sugar, and more.

Yes, Crack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crack Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions