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This Super Soft Vanilla Breakfast Cake is everything a morning treat should be—light, fluffy, and full of rich vanilla flavor. Unlike heavy frosted cakes, this one is mildly sweet, soft-crumbed, and perfect for breakfast or brunch. Whether you enjoy it warm with butter, topped with fruit, or simply dusted with powdered sugar, it brings homemade bakery vibes to your kitchen with minimal effort. It also keeps beautifully for a few days—ideal for grab-and-go mornings.
⏱ Prep Time
- Preparation: 10 minutes
- Baking Time: 30–35 minutes
- Cooling Time: 15–20 minutes
- Total Time: ~55 minutes
🔧 Equipment Needed
- 8×8 or 9×9-inch square baking pan
- Mixing bowls
- Hand or stand mixer (optional)
- Whisk or spatula
- Measuring cups and spoons
- Sifter (for flour or powdered sugar, optional)
🛒 Ingredients
Dry Ingredients
- 1½ cups (190g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup plain yogurt or sour cream
- ¼ cup milk (whole or 2%)
Optional Topping
- 1–2 tbsp coarse sugar or raw sugar (for a lightly crunchy top)
- Powdered sugar (for dusting, after baking)
📝 Ingredient Notes
- Butter: Unsalted and softened for easy creaming. Salted butter can be used if you reduce added salt slightly.
- Yogurt/Sour Cream: Adds moisture and tenderness. Greek yogurt works great too.
- Vanilla: Use pure vanilla extract (or even vanilla bean paste) for the best flavor.
- Milk: Helps thin the batter slightly for an extra soft texture.
👩🍳 Instructions
- Preheat Oven & Prep Pan:
Preheat oven to 350°F (175°C). Grease and line an 8×8 or 9×9-inch pan with parchment paper for easy removal. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. - Cream Butter & Sugar:
In a large bowl, cream softened butter and sugar together until light and fluffy (2–3 minutes). You can use a mixer or do it by hand with a whisk. - Add Eggs & Vanilla:
Beat in eggs, one at a time, mixing well after each. Stir in vanilla extract. - Add Yogurt & Milk:
Mix in the yogurt (or sour cream) until smooth. Then stir in the milk. - Combine Dry & Wet:
Gradually fold in the dry ingredients just until combined. Don’t overmix—stop when no dry flour remains. - Bake:
Pour batter into prepared pan and smooth the top. Sprinkle with coarse sugar if desired.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. - Cool & Serve:
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if you like.
📊 Nutrition Facts (Per serving – based on 9 slices)
- Calories: ~260
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 31g
- Sugar: 16g
- Protein: 4g
- Sodium: 150mg
- Cholesterol: 65mg
Values are approximate and vary with specific ingredients.
💡 Tips
- Don’t Overmix: Mixing the batter too long can make the cake dense. Stir just until the flour disappears.
- Use Room Temp Ingredients: Ensures better texture and even mixing.
- Flavor Twist: Add ½ tsp almond extract or lemon zest for a different aromatic layer.
- Serving Suggestion: Serve warm with fresh fruit, jam, or a dollop of Greek yogurt.
🔄 Variations
- Berry Vanilla Breakfast Cake: Gently fold in ¾ cup of fresh or frozen blueberries or raspberries before baking.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend.
- Mini Loaf Cakes: Bake in mini loaf pans (adjust bake time to 20–25 minutes).
- Lemon-Vanilla Cake: Add zest of 1 lemon and replace half the vanilla with lemon extract for a citrusy version.
