Introduction
Start your day on a sweet note with this Super Soft Vanilla Breakfast Cake—a light, fluffy, and deliciously aromatic cake that brings the comforting flavor of vanilla to your morning table. This simple yet elegant cake is perfect alongside a cup of coffee or tea, and it’s soft enough to enjoy without any heavy frosting.
Origin and Cultural Significance
Vanilla cakes trace their roots to European baking traditions, particularly French and British kitchens, where sponge and butter cakes became staples. The idea of a breakfast cake became popular in North America as brunch culture evolved. Offering a gentle sweetness and rich texture, vanilla breakfast cakes are seen as an indulgence that bridges the gap between traditional desserts and morning pastries—celebrated for their simplicity and comfort.
Ingredients Quantity (For 9-inch square or round cake)
All-purpose flour – 1½ cups (180g)
Baking powder – 1½ tsp
Baking soda – ¼ tsp
Salt – ¼ tsp
Granulated sugar – ¾ cup (150g)
Unsalted butter (softened) – ½ cup (113g)
Eggs – 2 large
Whole milk (or buttermilk for extra tenderness) – ¾ cup (180ml)
Vanilla extract – 1½ tsp
Greek yogurt or sour cream – ¼ cup (60g)
Optional Additions
A pinch of cinnamon or nutmeg for warmth
¼ cup of mini chocolate chips or blueberries
Light glaze made from powdered sugar and milk
Sprinkle of raw sugar on top before baking for a golden crust
Tips for Success
Use room temperature ingredients to ensure smooth batter blending.
Do not overmix the batter; stir until just combined to retain tenderness.
Line your baking pan with parchment paper for easy removal.
Let the cake cool slightly before slicing to preserve structure.
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch baking pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, beating well after each addition.
Mix in vanilla and Greek yogurt (or sour cream).
Alternately add flour mixture and milk, starting and ending with the flour.
Pour batter into the prepared pan and smooth the top.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Optional: Drizzle glaze or dust with powdered sugar before serving.
Description
This breakfast cake is pillowy soft, lightly sweet, and rich with vanilla flavor. The texture strikes a perfect balance between a tender crumb and a moist interior—ideal for those who want something satisfying without being overly rich. It’s a delightful companion to morning routines, weekend brunches, or mid-afternoon breaks.
Nutritional Information (Per Slice, 1/9 of cake)
Calories: ~220 kcal
Carbohydrates: ~30g
Fat: ~9g
Protein: ~4g
Sugar: ~15g
Fiber: ~1g
(Note: Values may vary based on exact ingredients used.)
Conclusion
The Super Soft Vanilla Breakfast Cake is a delightful fusion of flavor and simplicity, making it a perfect treat for those cozy mornings when you want something home-baked but not too sweet. Its ease of preparation and versatile flavor make it a household favorite.
Recommendation
Pair this cake with a cup of black tea, herbal infusion, or a strong coffee. For a festive touch, serve with fresh berries or a dollop of whipped cream. It’s also a great base for adding your own twist—be it citrus zest, spices, or fruit fillings.
Embracing Healthful Indulgence
While this cake offers an indulgent texture and taste, it’s balanced enough to fit into a mindful lifestyle. Using Greek yogurt adds protein and moisture without excess fat, and small tweaks like reducing sugar or substituting whole wheat pastry flour can further align with health-conscious goals. It’s a gentle reminder that health and indulgence can coexist—especially when enjoyed with intention.