This Super Soft Vanilla Breakfast Cake is light, fluffy, and just sweet enough to enjoy with a morning cup of coffee or tea. It’s the kind of simple, cozy treat I love baking at the start of the week—perfect for slicing and sharing, or sneaking a warm piece right out of the oven.
Why You’ll Love This Recipe
I love how this cake delivers the comforting taste of vanilla in every soft, tender bite. It’s not too sweet, which makes it perfect for breakfast or a mid-morning snack, and it comes together quickly with ingredients I usually already have in my kitchen. The texture is so moist and pillowy, it almost melts in my mouth. And best of all—it stays fresh for days, making it great for meal prep or easy mornings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
eggs
whole milk or buttermilk
vanilla extract
powdered sugar (optional, for dusting)
directions
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I preheat the oven to 350°F and grease an 8×8-inch or 9×9-inch square baking pan.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In another large bowl, I cream the butter and sugar until light and fluffy.
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I beat in the eggs, one at a time, followed by the vanilla extract.
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I alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry, mixing until just combined.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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I let it cool in the pan for 10 minutes, then transfer it to a wire rack. If I want, I dust the top with powdered sugar once it’s completely cool.
Servings and timing
This recipe makes 9–12 slices and takes about 45 minutes total—10–15 minutes to prep and 30–35 minutes to bake.
Variations
Sometimes I add a sprinkle of cinnamon to the batter or mix in mini chocolate chips or blueberries. When I want a citrusy twist, I stir in some lemon or orange zest. I’ve even used a light glaze on top made from powdered sugar and milk for a touch more sweetness.
storage/reheating
I store this cake covered at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I warm slices in the microwave for about 10 seconds to bring back that fresh-baked softness. It also freezes well—I wrap slices individually and thaw overnight or microwave straight from the freezer.
FAQs
Is this cake sweet enough for dessert?
Yes, I’ve served it as a light dessert with whipped cream or berries, though it’s slightly less sweet than a traditional cake.
Can I use buttermilk instead of milk?
Absolutely. I love the slight tang buttermilk adds—it makes the cake even more tender and flavorful.
Can I bake this in a loaf pan?
Yes, I just adjust the baking time to about 40–45 minutes and check for doneness with a toothpick.
How do I keep the cake from drying out?
I don’t overbake it and make sure to store it tightly covered once it cools. The high butter and milk content helps keep it moist.
Can I double the recipe?
Yes, I double everything and bake it in a 9×13-inch pan, adjusting the baking time as needed (about 35–40 minutes).
Conclusion
Super Soft Vanilla Breakfast Cake is a gentle, flavorful way to start the day. It’s easy, versatile, and always satisfying—whether I’m eating it warm with coffee or packing a slice for later. It’s the kind of recipe I find myself returning to week after week.
Print
Super Soft Vanilla Breakfast Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9–12 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Super Soft Vanilla Breakfast Cake is a light, fluffy, and tender cake with just the right touch of sweetness—perfect for enjoying with your morning coffee or tea.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk or buttermilk
- 2 teaspoons vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9-inch square baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry, mixing until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- Add cinnamon, lemon zest, or mini chocolate chips for variation.
- A light glaze of powdered sugar and milk can enhance sweetness.
- Store tightly covered to maintain softness and moisture.
- Wrap and freeze individual slices for easy future breakfasts.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
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