There’s something timeless and comforting about the aroma of vanilla cake baking in the oven. This Super Soft Vanilla Breakfast Cake is exactly what mornings need — tender, fluffy, subtly sweet, and incredibly easy to make. Unlike a traditional rich dessert cake, this version is lighter and less sweet, designed for breakfast or brunch. It’s the kind of treat that pairs beautifully with a hot cup of coffee or tea and makes your kitchen smell heavenly.
The beauty of this breakfast cake lies in its simplicity. Using pantry staples like flour, sugar, baking powder, milk, and eggs, you can whip it up in under 10 minutes and have it out of the oven in just over half an hour. The result is a golden, moist crumb that melts in your mouth and leaves just a hint of vanilla lingering on your palate.
This cake is versatile too. You can enjoy it plain, dusted with powdered sugar, or topped with fresh berries, yogurt, or jam. For a slightly richer taste, a dollop of whipped cream or a drizzle of honey adds a nice touch. If you’re hosting brunch, slice it into small squares and serve it alongside fruit and savory dishes. It also packs well for lunchboxes and stays moist for days when stored in an airtight container.
Ingredients:
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- ½ cup unsalted butter, melted (or use a neutral oil like vegetable or canola oil)
- 2 large eggs
- 1 tbsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir together until evenly mixed.
- In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir just until everything is combined. Be careful not to overmix — a few small lumps are fine.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Let the cake cool in the pan for 10–15 minutes before slicing. Serve warm or at room temperature.