This Crumb Cake Recipe is soft, buttery, and topped with a thick layer of chocolate crumb topping that sets apart from the classic version. It's the kind of cake that works just as well for brunch as it does for dessert.
New York Crumb Cake has always been one of my favorites, and this version brings and extra twist with cocoa folded into the streusel. If you loved my Blueberry Cream Cheese Coffee Cake, this one gives you the same cozy vibe, but with a hint of chocolate crunch.
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Why You'll Love This Recipe
Thick crumb layer: a full, bakery style topping with plenty of chocolate flavor.
Tender cake: light, fluffy, and moist thanks to yogurt in the batter.
Versatile treat: great for brunch, coffee breaks, or a sweet after dinner bite.
Key Ingredients for New York Crumb Cake
See the recipe card at the bottom of the post for a full list of ingredients and instructions.
- Brown sugar: creates a caramel flavor that deepens the crumb topping.
- Cocoa powder: adds a chocolate edge to the streusel without overwhelming.
- Butter: melted for the topping and creamed into the cake for richness.
- Yogurt: keeps the cake moist while adding a little tang,
- Cinnamon: balances the chocolate and sugar with warm spice.
Ingredient Substitutions
- Greek yogurt: a thicker option if you want more tang in the cake.
- Dutch-process cocoa: for a darker, more intense chocolate crumb topping.
- Cake flour: can replace all purpose flour for a softer, more delicate crumb.
Variations on Crumb Cake
- Nutty streusel: stir chopped pecans or walnuts into the chocolate crumb topping.
- Swirled cake: add a small ribbon of cocoa powder mixed with sugar to the cake batter for a marbled effect.
- Mini versions: bake in muffin tins for individual chocolate crumb cakes.
Tips for Perfect Crumb Cake
- Clump the topping: squeeze the crumb mixture into clumps with your hands before sprinkling for big bakery-style chunks.
- Use room temperature butter: creams easily with sugar, giving the cake a fluffy texture.
- Mix gently: once the flour goes in, avoid overmixing so the cake stays tender.
How to Store
For the best flavor, keep this crumb cake covered and in the refrigerator for up to 5 days. Best eaten chilled.
Serve With...
This New York crumb cake with chocolate crumb topping pairs beautifully with a hot cup of coffee and a splash of Homemade Almond Coffee Creamer.
More Coffee Cake Recipes You'll Love
If you love this recipe, try my Apple Walnut Coffee Cake, Banana Coffee Cake with Praline Topping, Easy Blueberry Crumb Cake, and Coffee Cake Muffins.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
New York Crumb Cake with Chocolate Crumb
Equipment
- 13 x 9-inch baking dish
- Wire cooling rack
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Ingredients
Topping:
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tablespoons ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter melted
- 2 cups all-purpose flour
- ¼ cup cocoa powder
Cake:
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter at room temperature
- 1½ cups sugar
- 2 large eggs at room temperature
- 1⅓ cups nonfat yogurt
- 1 teaspoon vanilla extract
Instructions
Topping:
- Mix sugars, cinnamon, and salt in medium bowl
and stir to blend. - Pour melted butter over top of sugar mixture and stir
to blend. - Add flour and toss with fork until moist clumps form. Set
aside.
Cake:
- Preheat to 350°F.
- Coat a 13 x 9 x 2-inch glass baking dish with cooking spray.
- Sift flour, baking soda, baking powder,
and salt into medium bowl. - Using electric hand mixer, beat
room-temperature butter in large bowl until smooth. - Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended
after each addition. Add sour cream and vanilla extract and stir until
blended. Do not over stir. - Add flour mixture in ½ cup at a time, beating
just until incorporated after each addition. - Spread cake batter to prepared baking dish and even with rubber spatula or back of a large
spoon. Squeeze small handfuls of topping together to form small clumps.
Drop clumps evenly over cake batter, covering completely. Be sure to use
all of the topping - it will be thick, but that is how you want it to
be. - Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour.
- Cool cake in dish on rack at least 30 minutes.
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