Super Soft Vanilla Breakfast Cake

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Super Soft Vanilla Breakfast Cake

Introduction

There’s something so comforting about a slice of warm, soft vanilla cake in the morning. This Super Soft Vanilla Breakfast Cake is light, fluffy, and delicately sweet—perfect with a hot cup of coffee or tea. It’s not just any cake—this one’s special. It’s easy to make, quick to bake, and so versatile you can dress it up or keep it simple. Whether you’re feeding a hungry family or indulging in a quiet moment alone, this cake is your new breakfast best friend.

History of Breakfast Cakes

The tradition of breakfast cakes goes back centuries. In many European countries, a simple sweet bread or cake served with morning coffee is standard. In Italy, it’s the ciambella; in France, pain de Gênes; and in America, think of coffee cake and pound cake. Vanilla, a flavor derived from orchid pods, became the star of many baked goods in the 17th century when it spread from Mesoamerica to Europe. This recipe continues the sweet legacy by giving you a cake that’s soft, satisfying, and loaded with vanilla love.

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk (whole milk for richness)
  • ½ cup butter (melted) or neutral oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • Optional: powdered sugar for dusting

Instructions

Step 1: Preheat & Prepare

  • Preheat your oven to 350°F (175°C).
  • Grease and flour an 8×8 or 9×9 inch square baking pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3: Combine Wet Ingredients

  • In another bowl, beat the eggs, then add milk, vanilla extract, and melted butter. Mix until well combined.

Step 4: Bring It All Together

  • Gradually add the wet ingredients to the dry ingredients. Stir just until combined—do not overmix. You want a smooth, lump-free batter.

Step 5: Bake the Magic

  • Pour the batter into the prepared baking pan and smooth the top.
  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let it cool slightly before cutting into squares.

Optional:

  • Dust with powdered sugar or drizzle with a vanilla glaze for extra decadence.

Methods Used

  • Creaming Method: Though we mix wet and dry separately here, incorporating air while mixing gives the cake its lift and softness.
  • One-Bowl Technique: Easy and efficient for busy mornings.
  • Baking with Vanilla: Vanilla enhances the sweetness and aroma, making the cake feel luxurious.

Benefits

  • Quick & Easy: Made in under 45 minutes.
  • No fancy tools required: Just a bowl, whisk, and pan.
  • Customizable: Add berries, nuts, or cinnamon for variety.
  • Kid-friendly: Soft, sweet, and perfect for lunchboxes.
  • Great for meal prep: Make ahead and enjoy all week.

Formation (Serving Ideas)

  • Serve warm with a pat of butter or honey.
  • Pair with yogurt and fruit for a balanced breakfast.
  • Enjoy cold with a cup of iced coffee.
  • Layer with jam or cream for a dessert spin.

Nutrition (per serving, approx. 1 of 9 slices)

  • Calories: 210
  • Protein: 4g
  • Carbohydrates: 28g
  • Sugars: 10g
  • Fat: 9g
  • Fiber: 1g
  • Calcium: 60mg

(Values vary depending on milk or butter/oil used.)

Lovers of This Cake Say…

Jenny L. – “I made this before work and my kids LOVED it. It’s better than store-bought pastries!”

Marcus H. – “I added blueberries and a lemon glaze—amazing. The texture is so soft and fluffy.”

Tina W. – “I bake this every Sunday now. It’s our new family tradition!”

Conclusion

Whether you’re a baker at heart or just need a quick breakfast fix, this Super Soft Vanilla Breakfast Cake delivers. It’s comforting, moist, and full of vanilla flavor. A modern take on classic breakfast cakes with minimal effort and maximum joy.

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