Super Soft Vanilla Breakfast Cake

Super Soft Vanilla Breakfast Cake is the kind of cozy, simple treat I love waking up to. It’s light, fluffy, gently sweet, and full of rich vanilla flavor—perfect with a cup of coffee or tea in the morning. This cake has a soft, tender crumb that stays moist for days and makes a beautiful addition to breakfast, brunch, or even as a not-too-sweet dessert.

Why You’ll Love This Recipe

I love how this cake is easy to make with everyday ingredients but feels a little special. It’s not overly sweet, which makes it perfect for mornings, and the vanilla flavor really shines through. It’s great on its own, but I also like adding a dusting of powdered sugar or a simple glaze for an extra touch. Whether I’m baking for my family or just for myself, this cake always hits the right note.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• salt

• unsalted butter (softened)

• granulated sugar

• eggs

• whole milk or buttermilk

• vanilla extract

• optional: powdered sugar or simple vanilla glaze for topping

Directions

1. I preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch square baking dish.

2. In a small bowl, I whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then stir in the vanilla extract.

5. I add the dry ingredients in batches, alternating with the milk, beginning and ending with the dry ingredients. I mix just until everything is combined.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. I let it cool slightly before serving warm, or cool completely if I want to add powdered sugar or glaze.

Servings and timing

This cake makes about 9 squares. It takes me around 10 minutes to prep, 25–30 minutes to bake, and 10–15 minutes to cool slightly—so I plan for about 45 minutes total.

Variations

Sometimes I add a handful of mini chocolate chips, fresh berries, or chopped nuts into the batter. For extra flavor, I swap in a little almond extract with the vanilla. When I want a fancier topping, I mix powdered sugar with milk and vanilla to create a drizzle glaze.

storage/reheating

I store leftovers covered at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I microwave a slice for about 10–12 seconds to bring back that fresh, warm texture. It also freezes well—just wrap individual pieces and thaw as needed.

FAQs

Can I use buttermilk instead of regular milk?

Yes, I’ve made it both ways. Buttermilk adds a nice tang and makes the crumb even softer.

Is this cake sweet enough for dessert?

It’s lightly sweet, perfect for breakfast, but I’ve served it as dessert with whipped cream or fruit and it works wonderfully.

Can I make this in a loaf pan?

Yes, I’ve baked it in a loaf pan too. Just extend the bake time to around 40–45 minutes and check for doneness with a toothpick.

Can I double the recipe?

Absolutely. I double it and bake in a 9×13-inch pan for a larger batch—great for brunch gatherings or sharing.

Can I add fruit to the batter?

Yes! I’ve folded in blueberries, raspberries, or chopped apples. Just make sure to pat juicy fruits dry so the cake doesn’t get soggy.

Conclusion

Super Soft Vanilla Breakfast Cake is everything I want in a morning bake—fluffy, flavorful, and incredibly easy to whip up. I love how versatile it is, whether I leave it plain or dress it up with toppings. It’s one of those simple pleasures I always come back to, whether I’m baking for company or just enjoying a peaceful breakfast at home.