Super Soft Vanilla Breakfast Cake – A Light, Fluffy Morning Treat
There’s something undeniably comforting about a warm slice of cake in the morning—especially when it’s light, fluffy, and kissed with the sweet scent of vanilla. This Super Soft Vanilla Breakfast Cake is just that: a simple, tender, not-too-sweet cake that pairs beautifully with a hot cup of coffee or tea. Whether you’re serving it as a weekend brunch treat or a cozy weekday pick-me-up, this cake is bound to become a staple in your kitchen.
Ingredients
Here’s everything you’ll need to make this breakfast cake:
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2 cups all-purpose flour – Provides the structure for the cake.
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¾ cup granulated sugar – Just the right amount of sweetness without being overwhelming.
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2 teaspoons baking powder – Helps the cake rise and creates a fluffy texture.
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½ teaspoon salt – Enhances the overall flavor.
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1 cup milk – Adds moisture and richness; whole milk is best, but 2% will also work.
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½ cup unsalted butter, melted and slightly cooled – Adds richness and keeps the cake soft.
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2 large eggs – Bind the batter and add fluffiness.
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2 teaspoons pure vanilla extract – Infuses the cake with a classic vanilla aroma.
Optional Toppings Before Baking:
A sprinkle of coarse sugar or cinnamon sugar
A handful of fresh berries or sliced fruit like apples or peaches
Chopped nuts or sliced almonds for crunch
Instructions
Follow these step-by-step directions for the best results:
1. Prepare Your Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8-inch square baking pan (or similar-sized dish), or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together:
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2 cups flour
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¾ cup sugar
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2 tsp baking powder
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½ tsp salt
Make sure the dry ingredients are well distributed. This step ensures even flavor and rise throughout the cake.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together:
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1 cup milk
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½ cup melted butter (make sure it’s cooled a bit so it doesn’t cook the eggs)
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2 eggs
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2 tsp vanilla extract
Stir until everything is smooth and the eggs are fully incorporated.
4. Combine and Mix
Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula or wooden spoon, stir just until the batter comes together. Don’t overmix—doing so can lead to a denser texture. A few small lumps are fine.
5. Pour Into Pan and Add Toppings
Pour the batter into your prepared pan and smooth out the top with your spatula. At this stage, you can sprinkle coarse sugar, cinnamon sugar, or fruit on top if you like.
6. Bake
Place the pan in the center of your preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Cool and Serve
Let the cake cool in the pan for about 10–15 minutes before slicing. Serve warm or at room temperature, plain or with a light dusting of powdered sugar.
Serving Ideas
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As-is: This cake is lovely on its own with coffee, tea, or warm milk.
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With fruit: Top slices with a spoonful of jam, fresh strawberries, or roasted fruit.
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Yogurt and honey: Serve a square of cake with a dollop of plain Greek yogurt and a drizzle of honey for a wholesome breakfast plate.
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze individual slices for a quick, ready-to-go treat—just wrap tightly and store in a freezer-safe container for up to 2 months.
Optional Add-ins and Variations
Want to customize this breakfast cake? Try these additions:
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Blueberry Vanilla: Fold 1 cup of fresh or frozen blueberries into the batter.
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Lemon Vanilla: Add 1 tsp of lemon zest for a citrus twist.
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Cinnamon Swirl: Mix 2 tbsp sugar with 1 tsp cinnamon and swirl it through the batter before baking.
This Super Soft Vanilla Breakfast Cake is everything a good morning treat should be—simple, satisfying, and endlessly adaptable. Whether you enjoy it plain or jazzed up with toppings, it’s sure to bring a little sunshine to your day.
