There’s something deeply comforting about starting your morning with a slice of soft, buttery vanilla cake. This Super Soft Vanilla Breakfast Cake is light, fluffy, and gently sweet — perfect with a cup of coffee or tea. It’s simple to make, stays moist for days, and brings a little joy to your breakfast table with every bite.
Ingredients:
-
1 ¾ cups (220g) all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
½ cup (113g) unsalted butter, softened
-
¾ cup (150g) granulated sugar
-
2 large eggs
-
2 tsp pure vanilla extract
-
½ cup (120ml) sour cream or plain yogurt
-
¼ cup (60ml) milk
Optional Topping:
-
2 tbsp coarse sugar or cinnamon sugar
-
Powdered sugar, for dusting
-
Instructions:
-
Preheat your oven to 350°F (175°C). Grease and line an 8-inch square or round baking pan with parchment paper.
-
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
-
Cream butter and sugar: In a large bowl, use a mixer to beat the butter and sugar until light and fluffy (about 2-3 minutes).
-
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
-
Combine wet and dry: Add the flour mixture in 2 batches, alternating with the sour cream and milk. Mix just until combined — don’t overmix.
-
Pour into pan: Spread the batter evenly in your prepared pan. If using, sprinkle coarse sugar or cinnamon sugar on top.
-
Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
-
Dust with powdered sugar (optional) and slice into squares or wedges.
-
Serve and Enjoy
Enjoy this cake slightly warm or at room temperature. It pairs beautifully with fresh fruit, a dollop of whipped cream, or just a warm cup of coffee. Perfect for lazy mornings or weekend brunch!
Let me know if you want a gluten-free or low-sugar version too!
-
