This Super Soft Vanilla Breakfast Cake is the kind of morning treat that feels like a warm hug on a plate. Light, fluffy, and delicately sweet, it’s perfect for those who want a cozy, cake-like breakfast without the heaviness of a traditional dessert. With a tender crumb and a rich vanilla aroma, this cake pairs beautifully with a cup of coffee or tea and can be dressed up with fruit, yogurt, or a dusting of powdered sugar. It’s quick to prepare, uses simple pantry ingredients, and bakes into a golden, buttery delight that’s equally welcome at brunch tables or as a midday snack.
Ingredients:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk (whole or 2% preferred)
- ¼ cup sour cream or plain yogurt
- ¼ cup unsalted butter, melted and slightly cooled
- 1 tablespoon vegetable oil
- 1 tablespoon pure vanilla extract
- Optional: powdered sugar for dusting, fresh berries for topping
Instructions:
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square baking pan or line it with parchment paper for easy removal. - Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agents and prevents clumps. - Combine Wet Ingredients:
In a separate bowl, whisk the egg, milk, sour cream (or yogurt), melted butter, oil, and vanilla extract until smooth and well combined. The sour cream adds moisture and tenderness, while the oil helps keep the cake soft even after cooling. - Bring It All Together:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—stop as soon as no dry streaks remain. The batter will be thick and creamy. - Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. The cake should spring back lightly when touched. - Cool and Serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired, or serve warm with a dollop of whipped cream or a spoonful of jam.
Tips and Variations:
- Add-ins: Fold in ½ cup of mini chocolate chips, blueberries, or chopped nuts for extra flavor and texture.
- Citrus Twist: Add 1 teaspoon of lemon or orange zest to the batter for a bright, zesty note.
- Make it a Layer: Slice the cooled cake in half horizontally and spread with jam or cream cheese for a breakfast layer cake.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well—wrap slices individually for grab-and-go mornings.
This vanilla breakfast cake is a blank canvas for your creativity—simple enough for everyday mornings, yet elegant enough to serve at brunch. Want to turn it into a tropical version with coconut milk and pineapple? I’ve got ideas for that too. Let’s keep baking magic on the menu! 🍰🌞
If you’d like a chocolate swirl or berry glaze version next, just say the word.