Hello, my dear readers! If you’re looking for a cake that’s effortless, oven-free, and absolutely delicious, you’re in for a treat today. This cake is a dream come true for anyone who wants to whip up something sweet without having to turn on the oven—especially perfect for those hot summer days! But don’t be mistaken: this cake isn’t just for summertime. Its simplicity, affordability, and rich yet refreshing taste make it a delightful dessert all year round.
Let’s dive into this fantastic no-bake crumb cake recipe. It’s soft, creamy, slightly tangy, and full of comforting vanilla flavor. You only need a handful of basic ingredients, and the process is so straightforward, it might just become your go-to dessert whenever you’re short on time but craving something sweet.
Ingredients
For the Crumb Base:
-
250 grams wheat flour
-
A pinch of salt
-
60 grams sugar
-
120 grams butter (at room temperature)
For the Cream:
-
2 eggs
-
1 tablespoon starch
-
120 grams sugar
-
500 grams sour cream
-
50 grams soft butter
-
20 grams vanilla sugar
Preparation Time
-
Prep time: 20 minutes
-
Cooking time (stovetop): 10–15 minutes
-
Chill time: 6–8 hours (or overnight for best results)
Step-by-Step Instructions
Step 1: Preparing the Crumb Mixture
Start by preparing the base of the cake—the crumb mixture. This will be used to form the layered structure of the cake, offering a tender yet slightly crunchy texture that perfectly complements the creamy filling.
-
In a large mixing bowl, combine:
-
250 grams of wheat flour
-
A pinch of salt
-
60 grams of sugar
-
120 grams of butter (make sure it’s softened at room temperature)
-
-
Use a pastry blender or your fingers to combine the ingredients. First, blend using a spoon or spatula until the butter is coated with flour. Then, use your hands to rub the mixture until you get a crumbly texture. It should resemble coarse sand.
-
Pour the crumb mixture into a dry skillet and place over medium heat.
-
Important tip: Stir constantly to prevent burning. Fry the mixture for 5–6 minutes until it becomes golden brown and aromatic. If you notice any lumps forming, break them apart gently using a spatula.
-
Once evenly golden, transfer the mixture into a clean bowl and set it aside to cool.
Step 2: Preparing the Cake Mold
Now that the crumb base is ready, it’s time to prepare the mold for layering.
-
Use a 20 cm (8-inch) round cake mold.
-
Line the bottom of the mold with parchment paper.
-
Grease the sides of the mold lightly with vegetable oil to help the parchment stick and to ensure easy removal later.
Step 3: Making the Cream Filling
This cream filling is the heart of the cake—it’s smooth, mildly sweet, and has a pleasant tanginess thanks to the sour cream.
-
In a medium saucepan, whisk together:
-
2 eggs
-
1 tablespoon of starch (cornstarch or potato starch both work well)
-
-
Mix until the eggs and starch are fully combined with no lumps.
-
Add 120 grams of sugar and whisk again until the mixture is smooth.
-
Now add 500 grams of sour cream. Mix thoroughly until you get a consistent cream.
-
Place the saucepan over medium heat and cook the cream, stirring constantly. Don’t leave the stove during this process. Once you see the first signs of bubbling (light boiling), cook for an additional 30 seconds, then immediately remove from heat.
-
While the cream is still hot, add:
-
50 grams of soft butter
-
20 grams of vanilla sugar
-
-
Stir the mixture until the butter and vanilla sugar are fully incorporated and the cream is silky smooth.
-
Set aside 4 tablespoons of the cream for the topping.
Step 4: Assembling the Cake
With both the crumbs and cream ready, it’s time to layer the cake. You’ll be creating alternating layers of crumbs and warm cream, which allows the cream to soak into the crumbs and bind everything together.
-
Divide the crumb mixture into four equal portions.
-
Place the first portion into the prepared mold. Use a spoon or spatula to level it evenly.
-
Spoon one-fourth of the hot cream on top. Spread it gently toward the edges, allowing it to cover the crumbs evenly. Doing this while the cream is still warm makes it easier to spread.
-
Repeat the process: add the second portion of crumbs, spread another fourth of the cream, and so on until all crumbs and cream (except the reserved 4 tablespoons) have been used.
-
For the top layer, spread the reserved cream evenly across the surface, working from the edges to the center. Take your time here for a neat finish.
-
Sprinkle the remaining crumbs over the top as a final touch.
Step 5: Chilling and Serving
-
Cover the assembled cake with cling film. This helps prevent the cake from absorbing odors in the refrigerator.
-
Let the cake cool completely at room temperature.
-
Once it has cooled, refrigerate the cake for at least 6–8 hours, or overnight. This allows the cake to firm up and the layers to meld together beautifully.
Step 6: Final Touches
-
After chilling, carefully remove the cake from the mold. Run a thin knife along the edges if necessary.
-
Transfer to a serving plate.
-
Slice gently and serve!
Tasting Notes
This cake is an absolute winner in both flavor and texture. The crumbs absorb the cream beautifully, becoming soft and slightly cakey while still maintaining a bit of their delicate crunch. The sour cream-based custard is moderately sweet with a lovely tang that cuts through the richness of the butter and sugar.
You’ll notice a delightful vanilla aroma, and every bite feels like comfort food. It’s the kind of dessert that feels like a hug—light, creamy, and not overly sugary.
Tips & Variations
-
Add texture: Mix chopped nuts or shredded coconut into the crumbs for added crunch.
-
Make it fruity: Add a layer of thinly sliced strawberries or banana between the crumb and cream layers for a fruity twist.
-
Lighter version: Use Greek yogurt instead of sour cream for a higher-protein, slightly tangier version.
-
Serving idea: Top each slice with fresh berries or a dusting of powdered sugar.
Final Thoughts
This no-bake crumb cake is the perfect example of how a few humble ingredients can come together to create something truly magical. It’s fast, budget-friendly, and incredibly satisfying. Whether you’re making it for a family gathering, a birthday celebration, or just to treat yourself, this cake is bound to impress.
I hope you enjoy this recipe as much as I do. If you give it a try, don’t forget to share your thoughts in the comments below. Your feedback always brings a smile to my face!
Until next time—stay sweet, and happy cooking!