Super Soft Vanilla Breakfast Cake

A classic, comforting cake with the perfect crumb!

Whether you’re serving this warm with coffee or packing it as a sweet snack, this vanilla breakfast cake is the kind of treat that never goes out of style. Moist, rich, and incredibly easy to make with pantry staples.

Ingredients

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• 2 teaspoons baking powder

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• ½ teaspoon salt

• 1 cup milk (whole milk preferred)

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup unsalted butter, melted and cooled

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• Optional: 1 tablespoon sour cream or yogurt for extra moisture

Directions

1. Preheat and prepare the pan
Preheat your oven to 350°F (180°C). Grease a square 8×8 or 9×9-inch baking pan and line it with parchment paper if desired for easy release.

2. Combine dry ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.

3. Add wet ingredients
In another bowl, mix the milk, eggs, vanilla extract, and melted butter. If using sour cream or yogurt, add it in now for an ultra-tender texture.

4. Mix the batter
Gradually pour the wet ingredients into the dry, stirring with a spatula or hand whisk just until smooth. Avoid overmixing—this helps the cake stay tender and airy.

5. Bake
Pour the batter into the prepared baking pan and smooth out the top. Bake for 25–30 minutes, or until the center is set and a toothpick inserted comes out clean.

6. Cool and serve
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. Cut into squares and enjoy warm or at room temperature!

Tips & Variations

• Add chocolate chips or blueberries for a twist.

• Top with a light vanilla glaze or dusting of powdered sugar for sweetness.

• Swap the milk for almond or oat milk to make it dairy-free (if using oil instead of butter).

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Storage Instructions

• Store in an airtight container at room temperature for up to 3 days.

• Refrigerate for up to 5 days for longer shelf life.

• Warm briefly in the microwave before serving for that fresh-baked softness.

This vanilla breakfast cake is soft, golden, and ready in under 40 minutes. Perfect for brunch tables, school lunchboxes, or a cozy evening treat.

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