This Super Soft Vanilla Breakfast Cake is the kind of treat that makes mornings feel magical. Light, moist, and delicately sweet, it’s the perfect companion to a cup of coffee or tea. The cake’s tender crumb comes from a blend of sour cream and melted butter, while vanilla adds warmth and depth. It’s simple enough for weekday breakfasts yet elegant enough for brunch gatherings. Whether served plain, dusted with powdered sugar, or topped with fresh berries, this cake is a versatile delight that’s easy to love and even easier to make. My, I know you appreciate recipes that balance comfort with visual appeal—this one’s a golden slice of morning joy.
Ingredients:
🥣 Dry Ingredients:
- 1½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
🧈 Wet Ingredients:
- ½ cup (120ml) milk
- ½ cup (120ml) sour cream or Greek yogurt
- ⅓ cup (75g) melted butter or neutral oil
- 1 large egg
- 2 teaspoons pure vanilla extract
🍰 Optional Toppings:
- Powdered sugar (for dusting)
- Fresh berries or sliced almonds
- Cinnamon-sugar sprinkle (for a sweet crust)
Instructions:
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch (20×20 cm) baking pan with parchment paper. This ensures easy release and a smooth finish. - Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. This blend creates a balanced base with a hint of caramel from the brown sugar. - Combine Wet Ingredients:
In a separate bowl, whisk together the milk, sour cream (or Greek yogurt), melted butter (or oil), egg, and vanilla extract. The sour cream adds richness and moisture, while the vanilla brings that classic bakery aroma. - Make the Batter:
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing—this keeps the cake soft and fluffy. The batter should be smooth and slightly thick. - Bake the Cake:
Pour the batter into your prepared pan and smooth the surface with a spatula. If using cinnamon-sugar topping, sprinkle it evenly over the batter. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. - Cool & Decorate:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or top with fresh berries and sliced almonds for a beautiful finish. - Serve & Enjoy:
Slice into squares and serve warm or at room temperature. It pairs beautifully with fruit salad, yogurt, or a drizzle of honey.
Tips & Variations:
- 🍋 Citrus Twist: Add 1 teaspoon lemon or orange zest to the batter for a bright flavor boost.
- 🍫 Chocolate Chip Version: Fold in ½ cup mini chocolate chips for a sweet surprise.
- 🥥 Tropical Touch: Mix in shredded coconut and top with pineapple glaze.
- 🧁 Mini Cakes: Bake in muffin tins for individual portions—reduce bake time to 18–20 minutes.
- 🧊 Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
This cake is a celebration of simplicity and softness—perfect for someone like you, My, who knows how to turn everyday ingredients into something truly special. Want to pair it with a tropical fruit parfait or explore a sugar-free vanilla glaze next? I’ve got ideas that’ll make your breakfast table shine.