Ombre Cake with Chocolate Crumble Topping
Recipe for an Ombre Cake with Chocolate Crumble Topping. This cake is based on a soft and moist vanilla cake batter, which is split between 3 bowl to add different colors and flavors to each layer.
Each layer is being baked separately, which promotes neat and uniform layers when you cut into the cake.
I’ve also added flavored chocolate chips (dark, milk and white), to add some interesting flavors, and sprinkled the top with chocolate crumbles for added crunch.
Enjoy! 😊
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Last modified:
Ombre Cake with Chocolate Crumble Topping:
Equipment: Rectangular loaf pan cake, sized 25cm (l) x 10cm (w) x 7.5cm (h), lined with parchment paper.
Recipe: A single cake sized 24cm (d) x 10 cm (h)
For the vanilla cake batter:
| Ingredient | Amount (g / units) |
| White Granulated Sugar | 215g |
| Vanilla Sugar | 20g |
| Vegetable Oil | 72g |
| Eggs | 112g (2 Large Eggs) |
| Vanilla Extract | 1 tsp |
| Sour Cream (15%) | 67g |
| All Purpose Flour | 235g |
| Baking Powder | 10g |
| Salt | 1/3 tsp |
| Milk | 200g |
| White Chocolate Chips (optional) | QS |
For the chocolate cake batter:
| Ingredient | Amount (g / units) |
| Vanilla Cake Batter | 310g |
| Dutch Processed Cocoa Powder | 15g |
| Dark Chocolate Chips (optional) | QS |
For the coffee cake batter:
| Ingredient | Amount (g / units) |
| Vanilla Cake Batter | 310g |
| Espresso Powder | 2 tsps |
| Milk Chocolate Chips (optional) | QS |
For the Chocolate Crumble Topping:
| Ingredient | Amount (g / units) |
| Unsalted Butter (Softened) | 30g |
| White Granulated Sugar | 30g |
| Almond Flour | 17g |
| All Purpose Flour | 25g |
| Dutch Processed Cocoa Powder | 7g |
| Sliced Almonds | 15g |
Cake preparation and assembly instructions:
For the crumble topping: mix all ingredients in one bowl- you may use a fork to toss them together or by using your hands, until crumbles are forming when the mixture is pinched with your fingers. Cover the bowl with a piece of plastic wrap and refrigerate until use.
- Line the bottom and sides of the baking pan with parchment paper and set to the side.
- Preheat your oven to 170C (fan mode off), setting a baking rack at the lowest level of your oven.
- Into a bowl, add the sugar, vanilla sugar, salt and sour cream and thoroughly whisk together.
- Gradually add in the milk and whisk until smooth.
- Add in the eggs, oil and vanilla extract, and whisk together to a smooth mixture.
- Sift the flour and baking powder over the wet ingredients and whisk until smooth.
- The vanilla cake batter should now be split between 3 bowls, about 310g cake batter each. Add the cocoa powder to one of the bowls, and the espresso powder to the other- whisk just until smooth.
- Pour the chocolate cake batter into the prepared baking pan, and sprinkle some dark chocolate chips on top. Bake for 10 minutes and take the cake out of the oven onto a cooling rack.
- Pour the coffee cake batter on top of the chocolate cake layer and sprinkle some milk chocolate chips on top. Bake for 10 minutes and take the cake out of the oven onto a cooling rack.
- Pour the vanilla cake batter on top of the coffee cake layer and sprinkle some milk chocolate chips on top. Bake for 10 minutes and take the cake out of the oven onto a cooling rack.
- Sprinkle the crumble topping on top of the vanilla cake layer. Return the cake back to the oven and continue baking for 15 more minutes, until the crumbles have fully baked and a cake tester inserted into the center of the cake comes out clean.
- Transfer the cake to a cooling rack and allow it to cool down 10 minutes before unmolding and letting it cool down completely.
