Super Soft Vanilla Breakfast Cake is the kind of cozy, tender-crumbed treat that makes mornings feel special. Lightly sweet, delicately flavored with pure vanilla, and incredibly moist, this cake is perfect for breakfast, brunch, or a mid-morning snack with coffee or tea. Unlike dense layer cakes, this breakfast version is airy and soft—almost like a cross between a sponge cake and a coffee cake, but without the heavy frosting. It’s easy to make, uses pantry staples, and can be dressed up with fresh fruit, a dusting of powdered sugar, or a drizzle of glaze. Whether served warm from the oven or enjoyed at room temperature, it’s a feel-good start to any day.
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk or whole milk with 1 tbsp vinegar or lemon juice
- ¼ cup (60ml) vegetable oil (for extra moisture)
Optional Toppings:
- Powdered sugar, for dusting
- Fresh berries or sliced fruit
- Simple vanilla glaze (½ cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla)
Instructions:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch (20×20 cm) square baking pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy. This step incorporates air and helps create a soft crumb.
4. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly mixed.
5. Alternate Wet and Dry Ingredients
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk and oil. Begin and end with the dry ingredients. Mix just until combined—do not overmix, or the cake may become dense.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 28–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake should spring back lightly when touched.
7. Cool and Finish
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with glaze if desired. For a fruity twist, top with fresh berries or a spoonful of jam.
Tips for Success:
- Use room temperature ingredients for a smoother batter and even baking.
- Buttermilk adds tenderness and a slight tang—don’t skip it! If you don’t have any, mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit for 5 minutes.
- For a richer flavor, add ½ tsp almond extract along with the vanilla.
- This cake stays moist for days—store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestions:
- Serve warm with a pat of butter and a cup of coffee or tea.
- Pair with Greek yogurt and fruit for a balanced breakfast.
- Slice and toast leftovers for a crispy edge and soft center.
Would you like a version with cinnamon swirl, lemon zest, or a berry-studded twist? I’d love to help you customize it!