This Super Soft Vanilla Breakfast Cake is the kind of treat that makes mornings feel like a celebration. Light, fluffy, and delicately sweet, it’s perfect with a cup of coffee or tea, and versatile enough to dress up with fruit, glaze, or a dusting of powdered sugar. The secret to its pillowy texture lies in the combination of buttermilk and oil, which keeps the crumb tender and moist for days. Whether you serve it plain, with a dollop of whipped cream, or topped with berries, this cake is a comforting, crowd-pleasing way to start the day.
Ingredients (Serves 8–10):
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter for a richer flavor)
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested for 5 minutes)
- 1 tablespoon vanilla extract
- Zest of 1 lemon (optional, for brightness)
Optional Toppings:
- Powdered sugar, for dusting
- Fresh berries or sliced fruit
- Vanilla glaze (1 cup powdered sugar + 2 tablespoons milk + ½ teaspoon vanilla)
Instructions:
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch square baking pan, or line it with parchment paper for easy removal. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Combine Wet Ingredients:
In a large mixing bowl, whisk the sugar and eggs until pale and slightly thickened—about 1–2 minutes. Add the oil, buttermilk, vanilla extract, and lemon zest (if using). Whisk until smooth and well combined. - Incorporate Dry into Wet:
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk until just combined. Be careful not to overmix—this helps keep the cake soft and tender. - Bake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden. The cake should spring back when gently pressed. - Cool and Finish:
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with vanilla glaze. Add fresh berries or fruit slices for a breakfast-worthy finish.
Serving Suggestions:
Serve warm or at room temperature with coffee, tea, or a glass of milk. For a brunch spread, pair it with yogurt, fruit salad, and scrambled eggs. It also makes a lovely afternoon snack or light dessert.
Tips & Variations:
- Add-ins: Fold in ½ cup of blueberries, chocolate chips, or chopped nuts for extra flavor.
- Make it citrusy: Swap vanilla for orange or lemon extract and add extra zest.
- Gluten-free: Use a 1:1 gluten-free flour blend for a celiac-friendly version.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
Would you like a layered version with whipped cream and fruit, or maybe a tropical twist with coconut and pineapple? I’ve got ideas to brighten up your breakfast table!