Berry Crumb Cake Recipe (VIDEO)

Must-try Berry Crumb Cake Recipe with a buttery crunchy topping, juicy layer of strawberries, blueberries and blackberries and a soft, airy cake. This crumb cake rises beautifully and looks stunning. No one has to know it’s SUPER EASY!

Crumb Cake Recipe sliced and garnished with berries

There is a surprising liquid ingredient in this cake which creates light and fluffy forkfuls of cake. Watch the crumb cake video recipe and print the recipe below!

➡ PIN This Recipe to Your Dessert Board HERE

Berry Crumb Cake Recipe:

We absolutely love these single layer easy summer cake recipes like our (most popular) Blueberry Lemon Cake, this Easy Peasy Strawberry Cake, or our gluten free Almond Cake! They are quick to make and they disappear even faster. You don’t need any special equipment and most are baked in a single Springform pan (Amazon affiliate link).

We love this crumb cake because it’s very forgiving and you can use a variety of fruit to make it your own; even summer stone fruit like sliced peaches, plums or cherries… yum! I hope this becomes a new favorite for you.

Berry Crumb Cake Recipe

Club Soda or Seltzer Water in Baking:

Have you tried using sparkling water in baking? The more carbonated the better! The air bubbles make baked goods fluffier along with pancakes, waffles and batters like tempura. Try your own experiments, replacing water with sparkling water/ club soda or setlzer water and see what happens!

Ingredients for berry crumb cake with seltzer water or club soda in baking

Can I use frozen berries in baking?

  • Fresh berries work best for this cake. If you are unable to get all 3 berries fresh, you can sub one of them with frozen but they may be more likely to sink deeper into the cake or discover the top of the cake.
  • You can also use ONLY strawberries, or only blackberries or blueberries and have it just a single berry cake. It will still be just as delicious.
  • If using all frozen berries, it would probably take a little longer to bake but check at 45 minutes for doneness.

Using frozen berries for baking cakes in crumb cake

How to Test a Cake for Doneness:

Most cake recipes will provide a range for baking times because not all ovens are created equal; some run hotter than others. If you want to ensure you are baking a moist cake, it’s always best to start checking a cake at the earlier timing given.

How to tell when a cake is done? It’s as simple as inserting a toothpick or thin wooden skewer into the center of a cake. You know the cake is done if there are no streaks of wet batter clinging to the toothpick. A few crumbs are ok but not wet batter.

How to test a cake for doneness with toothpick test

Watch How to Make this Cake:

Watch Natasha Make this easy Crumb Cake. Let me know how many “TRICK SHOTS” you spot in the video and what you thought of that. I would love to hear your feedback!

P.S. If you haven’t already, please click to subscribe to our Youtube Cooking Channel and select the bell icon to receive notifications when we post a new video.

Print-Friendly Recipe for Crumb Cake:

Berry Crumb Cake Recipe

5 from 14 votes
Prep Time: 12 minutes
Cook Time: 48 minutes
Total Time: 1 hour
Must-try Berry Crumb Cake Recipe with a buttery crunchy topping, juicy layer of strawberries, blueberries and blackberries and a soft, airy cake. This crumb cake rises beautifully and looks stunning. No one has to know it was SUPER EASY. One of our top easy cake recipes! | natashaskitchen.com
Berry Crumb Cake Recipe has a buttery crunchy topping, juicy layer of strawberries, blueberries and blackberries and a soft, airy cake. The crumb cake rises beautifully and looks stunning. No one has to know it was SUPER EASY!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medim
Cost to Make: $8-$10 (varies by season)
Keyword: Crumb Cake
Calories: 288 kcal
Servings: 12 slices

Ingredients

Ingredients for Berry Cake:

  • 1/4 cup light olive oil 70 ml
  • 3 large eggs room temp
  • 1 cup granulated sugar 200 gr
  • 2 cups grams all-purpose flour measured correctly
  • 2 1/2 tsp baking powder
  • 1 Tbsp lemon zest from 1 large lemon
  • 1 tsp vanilla
  • 1/3 cup seltzer water or club soda (100ml)
  • 10 oz mixed berries 2 cups*

Ingredients for Crumb Topping:

  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 4 Tbsp unsalted butter softened
  • 1/4 tsp sea salt

Instructions

How to Make Berry Crumb Cake Recipe:

  1. Prep: Preheat oven to 350˚F. Line the bottom of a springform pan with a ring of parchment paper. Grease sides lightly with butter.

  2. In a large mixing bowl using an electric hand mixer (or stand mixer), beat together eggs and sugar on high speed 5 minutes until thick. Stir in 1/4 cup olive oil.
  3. In a separate small bowl, whisk together flour and baking powder. Add 1/2 flour mixture to the batter, mixing on low speed just until incorporated.
  4. Stir in 1 Tbsp lemon zest and 1 tsp vanilla. With the mixer on low speed, add 1/3 cup club soda, mixing until incorporated.

  5. Add remaining 1/2 of flour mixture, transfer to prepared pan and even out the top with a spatula. Place berries somewhat evenly over the top.

How to Make Crumb Topping & Assembly:

  1. In a medium bowl, combine the crumble topping ingredients. Rub the butter and flour together with your finger tips to create crumbs. Bake 45-50 min. until golden brown on top and a toothpick inserted in the center comes out clean. Ours was perfect at 48 min and be sure not to over-bake or the cake will turn out dry.

Recipe Notes

*For the berries, we used a combination of hulled and halved strawberries, whole blueberries and blackberries

Nutrition Facts
Berry Crumb Cake Recipe
Amount Per Serving
Calories 288 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 51mg 17%
Sodium 69mg 3%
Potassium 163mg 5%
Total Carbohydrates 46g 15%
Dietary Fiber 1g 4%
Sugars 22g
Protein 4g 8%
Vitamin A 3.8%
Vitamin C 1.5%
Calcium 5.9%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Berry crumb cake sliced with layers of crumble topping, berries and softest cake

I’d pass you a slice of this loaded berry cake if I could! If you bake this cake, or any of our cakes, let me know and I’d love to see you post a picture of it in our private Facebook group (click here and request to join). Have a delicious week my friends!

Loads of Love,  -Natasha 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Daima Delights
    September 22, 2018

    thanks for sharing the receipe of Berry Crumb Cake.It looks super delicious. I have been waiting a long time for a dessert recipe. Reply

    • Natashas Kitchen
      September 22, 2018

      You’re so welcome, Daima!! Reply

  • Tzivia
    August 7, 2018

    Hey there natasha darlin good lovely evening made this cake yesterday and today it’s nearly half gone wow omg the seltzer water really did the trick thanx so much for the tip used a combination of strawberries and cherries (have an overabundance of them so figure it’s a really great awesome way to use them up) and I must say the strawberries and cherries pair really very well together and wow that buttery crumb topping seriously blew me away girl this one is a keeper am definitely making it again thanx so much for sharing can’t wait for more cheers Reply

    • Natashas Kitchen
      August 8, 2018

      You’re so welcome Tzivia! I’m so happy you enjoyed this recipe! Reply

  • Elena
    July 30, 2018

    This looks delicious! How did you do the trick shots? They sure look tricky! I saw at least 4. Reply

    • Natashas Kitchen
      July 30, 2018

      Thank you for noticing Elena! We enjoy making these videos fun and exciting for you all. My husband is the master behind the camera, he is so talented! Reply

  • Lisa
    July 29, 2018

    Am really enjoying this recipe! Have tried it several tones now. (Have even made it with success using a gluten-free flour mixture.) The seltzer really does help to lighten the batter and give the cake nice texture. I am going to make it today with peaches & blackberries for a change up!!!! Reply

  • Kaz
    July 15, 2018

    Made this today changed flour to gluten free all purpose. Used my home grown blackberries frozen and a few strawberries fresh.
    Cooked in square pan. It came up huge and tasty! Love the crumble on top. Took 50mins in a 160 fan forced oven. Reply

    • Natasha
      July 16, 2018

      Thank you for sharing that with us. I’m so glad to hear it worked out nice 😀 Reply

  • Rania
    July 14, 2018

    Hi Natasha, am planning to make this tonight, but i only have lime/lemon flavored club soda. would that work? or it needs to be flavorless club soda? thanks
    ps: Thanks for sharing your awesome recipes!! most of them are a family favorite!! 🙂 Reply

    • Natashas Kitchen
      July 14, 2018

      I haven’t tried it with flavored soda but it should still work. IF you experiment please let me know how you like it! Reply

  • susan
    July 8, 2018

    Hi Natasha, I absolutely love your recipes. As far as the desserts go, can you use sugar substitute in the recipes? Would the measurements be the same and would it come out as well as using sugar? Thank you. 🙂 Reply

    • Natasha
      July 8, 2018

      Hi Susan, I honestly have not tried substituting so I could only guess. There are some recipes where readers have shared that they experimented but I can’t remember which ones off the top or how they did it. You might try searching the comments on specific recipes. Reply

  • Sarah
    July 2, 2018

    Hi Natasha, can we use apple sauce instead of olive oil? Will it be the same amount? Thank you much!! 🙂 Reply

    • Natashas Kitchen
      July 2, 2018

      Hi Sarah, that is a great question! I haven’t tested that but I think may work. If you experiment, let me know how you liked the recipe. Reply

    • Natasha
      July 2, 2018

      Hi Sarah, I haven’t experimented that way so you’ll have to test it. I wish I could be more helpful with that! Reply

  • Mona
    July 2, 2018

    hi NATASHA

    I love coconut can I add it in this recipe ?
    in this case I can less the flower ?
    please give me the answer before tomorrow I need to make it for my party Reply

    • Natashas Kitchen
      July 2, 2018

      Hi Mona, Honestly, I haven’t tested that but I think it could work. Were you thinking of incorporating the coconut into the batter or into the crumb? If you experiment, let me know how you liked the recipe. Reply

  • Paola Silva
    June 29, 2018

    Hi Natasha the cake looks so good. In this cake you use club soda, in the blueberry cake you use sour cream whats the different? Reply

    • Natasha
      June 29, 2018

      Hi Paola, they base of the cake and texture are both very different. This one is a softer lighter crumb than the blueberry cake. Reply

  • Lina Beydoun
    June 26, 2018

    what size of springform cake you use? thanks Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Lina, We usd a 9″ Springform pan. Reply

  • Keri Lee
    June 26, 2018

    We harvested a big bowl of blackberries yesterday… your cake is now in my oven baking. Is it breakfast time yet??

    I can’t wait to try it! Reply

    • Natashas Kitchen
      June 26, 2018

      Thank you for sharing that with us! I bet your home smells lovely right now! Reply

  • Kristina
    June 18, 2018

    How are you so skinny after trying all these recipes? Do you work out half of the night? Reply

    • Natasha
      June 18, 2018

      Ha ha!! No not exactly! 😉 I just enjoy things in moderation. We try to do low gluten and a low sugar diet and really only enjoy dessert 1 to 2 times a week at home (not including regular chocolate indulgences lol). Reply

  • Milagros
    June 17, 2018

    Hi Natasha!
    Could I use canela oil instead of olive oil?
    Thanks Reply

    • Milagros
      June 17, 2018

      Sorry, CANOLA oil Reply

    • Natashas Kitchen
      June 18, 2018

      You definitely may. It might slightly adjust the flavor but should work just fine. Reply

  • Sarah
    June 17, 2018

    Hi Natasha,
    1. Can I double the recipe to make a double batch, or do i need to make a single batch at a time?
    2. Does the cake need to be refrigerated for serving the next day?
    Thank you so much!! Reply

    • Natasha
      June 18, 2018

      Hi Sarah, I haven’t tried doubling the recipe so I’m not 100% sure how that would work or if any modifications would need to be made. If you experiment, let me know! We have refrigerated and we have also left it out, covered at room temperature overnight and either way works :). Reply

  • Colin
    June 16, 2018

    I made this tonight for Father’s day tomorrow, and it looks incredible! Mine ended up much taller than yours but it looks fantastic. To be fair I haven’t tasted it yet (other than the crumb on top), but it looks and smells incredible, and was so easy! Reply

    • Natashas Kitchen
      June 16, 2018

      That’s so great! Reply

  • Marjanne
    June 16, 2018

    Hi Natasha,
    I made this cake yesterday. It took almost 1 hour and 10 min and the cake was very dry.
    Any reason for this to get it better next time? Reply

    • Natashas Kitchen
      June 18, 2018

      Hi Marjanne, overbaking is the primary reason for the cake to be dry. Try the toothpick test in a couple of spots around the top at the time specified in the recipe. I wonder if you may have hit berry juice and thought it needed longer baking? As long as you aren’t seeing wet batter on the toothpick, it is done Reply

  • Kala
    June 16, 2018

    Hi Natasha,
    I made this cake yesterday. It took almost 1 hour and 10 min and the cake was a bit dry.
    Any reason for this and solution to get it better next time. Reply

    • Natasha
      June 16, 2018

      Hi Kala, overbaking is the primary reason for the cake to be dry. Try the toothpick test in a couple of spots around the top at the time specified in the recipe. I wonder if you may have hit berry juice and thought it needed longer baking? As long as you aren’t seeing wet batter on the toothpick, it is done 🙂 Reply

      • Kala
        June 17, 2018

        Thank you Natasha.
        Its so nice to get prompt responses.
        I also tried your Madeira Chicken and turned out so good that i had hardly any left. Reply

  • Judy
    June 15, 2018

    This. Looks. So. Good! Do you think I could make the cake using Splenda or Swerve? We are trying to cut calories wherever we can and find we like the taste of these products. Would appreciate your thoughts. Will be back to rate it when I’ve baked it!! Thanks! Reply

    • Natasha
      June 15, 2018

      Hi Judy, I honestly haven’t tried that so it is difficult to make that recommendation. If you experiment, please let me know how it goes! I wish I could be more helpful with that. Reply

  • Anna
    June 15, 2018

    Could I use a mix of frozen berries for this cake? Reply

    • Natashas Kitchen
      June 15, 2018

      Hi Anna, Fresh berries work best for this cake. If you are unable to get all 3 berries fresh, you can sub one of them with frozen but they may be more likely to sink deeper into the cake or discover the top of the cake. You can also use ONLY strawberries, or only blackberries or blueberries and have it just a single berry cake. It will still be just as delicious. If using all frozen berries, it would probably take a little longer to bake but check at 45 minutes for doneness. Reply

  • kala
    June 15, 2018

    Hi Natasha, I have just made this yummy cake but its been like 55 in and the top is not yet done. Any reason why?? Reply

    • Natasha
      June 15, 2018

      Hi Kala, could you possibly be baking too low in the oven? It helps to have the cake in the center of the oven. You can set to broil for a couple of minutes if you want the crust to be a little more golden if that is what you are looking for, but the crumb on top doesn’t have to brown to be done. I hope that helps! 🙂 Reply

      • Kala
        June 16, 2018

        Thanks Natasha. Your videos are awesome Reply

        • Natashas Kitchen
          June 16, 2018

          You’re welcome! Reply

  • Lidiya
    June 15, 2018

    One word. Delicious! Every time I make a cake from your recipe I think “that’s it.. this is my new favorite, it doesn’t get better than this” and then BAM! You post an even more delicious recipe. You’re the only site that I keep coming back to for just about everything since I got married 5 years ago. I love the video recipes and it’s so awesome to watch you grow throughout the years! You make the Slavic community very proud! Congrats on all your accomplishments and wishing you many more to come!

    P.S. looking forward to seeing you on the Food Network in a few years 😉 Reply

    • Natasha
      June 15, 2018

      I am so happy you love the recipe and our blog. Thank you so much for sharing your amazing review and feedback. Feeling so encouraged. I sure appreciate you!! Reply

  • Pali Naran
    June 13, 2018

    Instead of using club soda could I substitute with a can of lemonade. Would this work; i guess it would also increase the sugar content. Interested to hear your view. Love the ideas you come up with and the simplicity. Keep it up. Reply

    • Natasha
      June 14, 2018

      I Pali, the carbonated water will work best to achieve the same fluffy texture. I think lemonade could work, but I haven’t tested it myself. If you experiment, let us know how it goes 🙂 Reply

  • Charlene
    June 13, 2018

    Natasha, I made your cake today and it is amazing. My top did not look exactly like yours- mine was more cracked and it took 55 minutes to cook through completely. It is just a little dry —probably should have taken a chance and taken it out earlier. The berries taste amazing and it really is a delicious cake! Will absolutely make it again! Thank you for sharing! Reply

    • Natashas Kitchen
      June 13, 2018

      I’m so happy you enjoyed that, Charlene. Thank you for sharing that with us,! Reply

  • Karen
    June 13, 2018

    Hi Natasha- if I don’t have club Soda – can I just omit ? Hoping to make tonight! Thx Reply

    • Natasha
      June 13, 2018

      Hi Karen, water would still work but you will achieve that optimal fluffy texture with a carbonated soda. Reply

  • Natalie
    June 13, 2018

    Can I use the same amount of gluten free flour? Reply

    • Natasha
      June 13, 2018

      Hi Natalie, I haven’t tested this as a gluten free cake but one of our readers, Kari, reported the following great results making this gluten free: “I used a Pillsbury gluten-free cake mix and then I just incorporated the rest of the recipe like normal. For the crumbs I used cup 4 Cup gluten free flour.” Reply

  • Irene
    June 12, 2018

    Hi Natasha, may I know how many gram is 4 tbsp of unsalted butter? Reply

    • Natasha
      June 12, 2018

      Hi Irene it is about 56 grams. Reply

      • Irene
        June 14, 2018

        I baked it this morning, thanks for the wondering recipe Natasha! Reply

        • Natashas Kitchen
          June 15, 2018

          You’re very welcome! Reply

  • June 12, 2018

    Such a creative video! Love it Natasha! The cake looks so so good! I wish I wasn’t on my Keto diet at this point haha! Reply

    • Natasha
      June 12, 2018

      Thank you so much Katy! I sure appreciate that amazing compliment 🙂 Reply

  • Olesya
    June 11, 2018

    Could I make this the day before for a party the next day in the evening? Reply

    • Natashas Kitchen
      June 12, 2018

      You definitely can, Olesya! Reply

  • Vicki
    June 11, 2018

    Thank you Natasha so much for an amazing recipe, the outcome is very yummy! But I have a question, my fruits are too sour though, do you think I can just mix the berries with sugar, like you did in the blueberry/strawberry pie? Reply

    • Natasha
      June 12, 2018

      Hi Vicki, I’m so happy you liked it! I don’t have a strawberry blueberry pie so I’m not sure what method you are referring to. I think it would be ok to toss the berries in sugar but if you do that, toss just before putting them on the cake so the sugar doesn’t cause them to juice out. You might also add just a little more sugar to the topping instead. Reply

      • Maria.
        June 12, 2018

        Hi Natasha! Thank you for all your recipes. I really want to make this delicious cake. Buy my family and are watching our sugar intake. Is there any way to make this cake low sugar. Thank you so much for your time. Reply

        • Natasha
          June 13, 2018

          Hi Maria, you could cut it down by probably 25% and not affect the cakes outcome too much. I hope that helps! Reply

  • Anna
    June 11, 2018

    I want to make this as mini cupcakes.
    What would the cooking time be for that? Reply

    • Natasha
      June 12, 2018

      Hi Anna, I haven’t tested it that way so you may need to experiment with bake times. It sounds like a good idea! I would start at 350˚F for 20-30 minutes. If you experiment, please let me know how it goes! 🙂 Reply

  • Debbie
    June 11, 2018

    Love this cake and will make it this weekend for Father’s day.

    I was looking at hair over your shoulder and when you shake your head. Are you not worried your hair will fall into your bowl? Reply

    • Natasha
      June 12, 2018

      Hi Debbie! I pummel a whole bunch of hairspray in there so the chances are slim :). Since I am baking these things for my family and not in a commercial kitchen, I don’t worry too much about it 🙂 Reply

    • Irina
      June 13, 2018

      Some people are such tools. Worry about your own hair! Reply

  • 2pots2cook
    June 10, 2018

    You are truly inspiring me to be better on so many levels Natasha ! Thank you ! Reply

    • Natashas Kitchen
      June 11, 2018

      I’m so inspired reading your review. Thank you! Reply

  • Tammy
    June 10, 2018

    Instead of olive oil can u use canola oil instead? Reply

  • Kay
    June 10, 2018

    Just made this cake yesterday and it was delicious! I only wish I had doubled the crumb topping because it was so good. 🙂 Reply

    • Natasha
      June 10, 2018

      Hi Kay, I am seriously so happy to hear that! Thank you for the wonderful review. That little hint of salt in the crunchy topping is irresistible to me as well 🙂 Reply

  • Darcel Delaney
    June 10, 2018

    My cake came out very dense (not light and fluffy) and sunk in the center….what did I do wrong?

    Could I layer the fruit and cake batter next time so the fruit is more evenly dispersed? Reply

    • Natasha
      June 10, 2018

      Hi Darcel, I haven’t had that experience but I am always happy to help troubleshoot. Normally the amount of fruit wouldn’t weight it down unless the amount of fruit was increased. In that case, it would be safer to layer. Also, be sure to beat the eggs and sugar sufficiently until thick (using a high speed mixer and for the time specified), finally, omitting baking powder or using old baking powder could also be the culprit since the cake relies on that to rise. I hope that helps! Reply

  • Linda Kintz
    June 9, 2018

    My crumb always sinks into the cake. What am I doing wrong? Reply

    • Natashas Kitchen
      June 9, 2018

      Hi Linda. I definitely recommend checking your oven temperature. If the temperature is off and you have to adjust your cooking time to bake longer, that may be the issue. The cake has to set quickly to hold the crumb topping up. So baking longer may impact that. Did you make any adjustments to the recipe that we can troubleshoot? Reply

      • Linda Kintz
        June 9, 2018

        None the cake was wonderful. Thank you so much for your help. Reply

        • Natasha
          June 9, 2018

          I am so happy to hear that! Thank you for the amazing review! 🙂 Reply

  • Lynn Allred
    June 9, 2018

    What size springform pan Reply

  • Vera
    June 9, 2018

    Hi Natasha, This cake looks delicious! I’m excited to try it. I am a long time follower of your blog and am grateful for all the wonderful dishes you share. I did want to comment on the “trick shots” though. I find some of them to be very unpleasant. For example, the part with the “second you”…it’s just very odd and a bit disturbing. I might as well mention that also the videos that show food being accidentally dropped on the floor (hence wasted) makes it seem like there is a lack of gratitude and value for the food we have on our tables…I’m pretty sure you have no such intent, but that’s how it comes across at times…. Reply

    • Natasha
      June 9, 2018

      Hi Vera, I hope you love the cake! We are experimenting with making the videos more entertaining and surprising. We enjoy it and see it as a creative challenge and so far we have had all positive reactions, but we appreciate your input. Reply

    • Anna
      June 10, 2018

      Vera, I agree! And others that I know that follow her have mentioned the same things so we’re not alone. 😉 Otherwise, I really enjoy the recipes and look forward to them. I just don’t personally care for all the “entertainment”. A little is cute and all but now it’s become a bit too much for my taste.To each their own though! Reply

      • Natasha
        June 10, 2018

        Hi Anna, we do try to do things out of the box and unexpected. It’s great that people even noticed and are talking about it. I know we will never please everyone 100% of the time and that’s ok (you’d be surprised to know how many people email me on a regular basis telling me I should wear a hairnet), but we are very proud of our work and being creative at it. We love making great recipes and taking that extra step to keeping it entertaining for people.  Reply

    • Victoria
      June 10, 2018

      You are way overthinking this. I appreciate that about Natasha’s channel – that she isn’t like everyone else and her videos are fun and surprising but never in an offensive way. There is plenty of garbage entertainment out there and it’s refreshing to see good entertainment. My kids watch Natasha’s videos and they make them laugh. Keep doing what you’re doing girl! Reply

      • Natasha
        June 10, 2018

        Thank you Victoria! That is so inspiring! I have heard that from quite a few of my readers that their kids watch our channel on youtube and it’s the sweetest thing. Thanks so much for sharing that with me! Reply

  • Siran
    June 8, 2018

    I loooove everything you make. Everything is super delicious and beautiful. I just have one question. The club soda is it 1/4 or 1/3 cup. In a recipe it says 1/3 and in the instructions it’s 1/4. Thank you so much for wonderful recipes. Reply

    • Natasha
      June 8, 2018

      Hi Siran, thank you so much for your amazing feedback! It means so much to us. 1/3 cup is correct. Sorry about that typo in the instructions. I hope you love the cake! Reply

  • Kay
    June 8, 2018

    I can’t wait to make this cake tomorrow! It looks super delicious. I have been waiting a long time for a dessert recipe.( I make whatever new desserts you post almost right away) Thank you!!! 🙂 Reply

    • Natashas Kitchen
      June 8, 2018

      Awww that’s the best! Thank you so much for sharing that with me, Kay :). I’m all smiles! Reply

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