Birthday Cake Crumb
  • ½ cup (100 grams) granulated sugar
  • 1½ tablespoons (25 grams) light brown sugar, lightly packed
  • ¾ cup (90 grams) cake flour
  • ½ teaspoon (2 grams) baking powder
  • ½ teaspoon (2 grams) kosher salt
  • 2 tablespoons (20 grams) rainbow sprinkles
  • ¼ cup (40 grams) grapeseed oil (or canola oil.)
  • 1 tablespoon (12 grams) clear vanilla extract
  1. For the Birthday Cake Crumb: Heat the oven to 300°F.??
  2. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.??
  3. Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.??
  4. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.??? (Mine needed WAY less time. They were done after 10/12 minutes. I'd set your timer for 12 and check on them. You don't want them to be browned.)
  5. Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.??
Recipe by The Baker Chick at