Sheet Pan Crumb Cake Recipe

This Sheet Pan Crumb Cake Recipe is a moist and buttery recipe, which is made with brown sugar (in the topping) and sour cream (in the cake). It’s the ultimate comfort food recipe, ready in about 1.5 hours.

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Sheet Pan Crumb Cake Ingredients

For the Crumb Topping:

• 1 1/2 cups packed dark brown sugar
• 2/3 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon kosher salt
• 2 sticks (1 cup) unsalted butter, melted
• 3 cups all-purpose flour

For the Cake:

• Nonstick cooking spray, for the baking sheet
• 3 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups sour cream

How To Make Sheet Pan Crumb Cake

For the Crumb Topping:

1. Mix Sugars and Spices: In a large bowl, whisk together the dark brown sugar, granulated sugar, ground cinnamon, and kosher salt.
2. Add Butter and Flour: Pour in the melted butter and stir with a fork until combined. Add the 3 cups of all-purpose flour and mix until the mixture forms large, clumpy crumbs. Set aside.

For the Cake:

1. Preheat Oven and Prep Pan: Preheat the oven to 350°F (175°C). Generously spray a half-sheet pan (approx. 18×13 inches) with nonstick cooking spray.
2. Combine Dry Ingredients: In a large bowl, whisk together the 3 cups of all-purpose flour, baking powder, baking soda, and 1 teaspoon of kosher salt.
3. Cream Butter and Sugar: In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the room-temperature butter and 1 3/4 cups of granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Scrape down the bowl, then beat in the vanilla extract.
5. Alternate Wet and Dry: With the mixer on low speed, add the dry ingredient mixture in three parts, alternating with the sour cream in two parts (begin and end with the dry ingredients). Mix only until just combined. Do not overmix.
6. Spread and Top: The batter will be very thick. Spread it in an even layer in the prepared sheet pan using an offset spatula.
7. Add Crumb Topping: Sprinkle the entire batch of crumb topping evenly over the batter, covering it from edge to edge.
8. Bake and Cool: Bake for 35-45 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before slicing into squares.

Recipe Tips

• How do I get big, chunky crumbs? The secret is using melted butter (not cold) and not overmixing. Mix the flour into the butter-sugar mixture just until it’s clumpy. You can even use your hands to gently squeeze the topping into larger chunks.
• Why is my cake dry? This is almost always due to overbaking or overmixing. Bake just until the toothpick comes out clean. When adding the flour and sour cream, mix on the lowest speed only until the flour disappears.
• Can I use a 9×13 pan instead? Yes, but the cake will be much thicker and will require a longer baking time, likely 50-60 minutes. Start checking for doneness at 45 minutes.
• Can I substitute Greek yogurt for sour cream? Absolutely. Full-fat plain Greek yogurt is an excellent 1-to-1 substitute for sour cream and will keep the cake just as moist.

What To Serve With Sheet Pan Crumb Cake

This crumb cake is perfect for breakfast, dessert, or a snack.

• A hot cup of coffee or tea
• A cold glass of milk
• A scoop of vanilla bean ice cream (for dessert)
• A side of fresh fruit or berries

How To Store Sheet Pan Crumb Cake

• Room Temperature: This cake is best stored at room temperature. Cover the sheet pan tightly with foil or plastic wrap. It will stay moist and fresh for 3-4 days.
• Freeze: This cake freezes beautifully. Cut it into squares, then wrap each square individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature.

Sheet Pan Crumb Cake Nutrition Facts

(Per square, assuming 24 squares)

• Calories: ~460 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 340mg
• Total Carbohydrate: 62g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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