Super Soft Vanilla Breakfast Cake

 

Super Soft Vanilla Breakfast Cake Recipe

Introduction

Imagine waking up to the smell of a moist, tender vanilla cake that melts in your mouth — perfect for breakfast, brunch, or an afternoon treat. This Super Soft Vanilla Breakfast Cake is exactly that: a fluffy, delicate, lightly sweetened cake with rich vanilla flavor and a tender crumb.

It’s a crowd-pleaser that’s easy to make and versatile enough to pair with fresh fruit, a drizzle of honey, or even a simple glaze. It’s not too sweet and has just the right texture to feel indulgent but still comforting and wholesome.

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Why Breakfast Cake?

Breakfast cake isn’t just dessert for the morning — it’s a convenient, grab-and-go option that feels special. Unlike muffins, breakfast cakes are typically baked in a larger pan and sliced, making them perfect for sharing or prepping ahead.

This vanilla version is a perfect base recipe — mild but flavorful, with a moist crumb and golden crust. You can enjoy it plain or dress it up with toppings and add-ins.

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Ingredients

This recipe makes one 9x13-inch cake, serving 10-12 people.

Dry Ingredients:

• 3 cups all-purpose flour (spooned & leveled)

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• 1 1/4 cups buttermilk, room temperature

Optional Topping (for texture and flavor):

• 1/2 cup sliced almonds or chopped pecans

• 1/3 cup turbinado sugar (for a crunchy sugary crust)

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Equipment Needed

• 9x13-inch baking pan

• Electric mixer or stand mixer

• Mixing bowls

• Measuring cups and spoons

• Rubber spatula

• Cooling rack

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Step-by-Step Instructions

Step 1: Prep Your Oven and Pan

• Preheat your oven to 350°F (175°C).

• Grease a 9x13-inch baking pan with butter or non-stick spray.

• For extra assurance, you can also line the pan with parchment paper, leaving a little overhang on the sides for easy removal.

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Step 2: Combine the Dry Ingredients

• In a medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt.

• Set aside.

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Step 3: Cream the Butter and Sugar

• In a large bowl, use an electric mixer to cream the softened butter and sugar on medium-high speed.

• Beat until light, fluffy, and pale in color — about 3 to 5 minutes.

• This step is crucial for that soft, airy crumb.

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Step 4: Add Eggs and Vanilla

• Add eggs one at a time to the butter-sugar mixture, beating well after each addition.

• Scrape down the sides of the bowl to ensure even mixing.

• Mix in the vanilla extract.

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Step 5: Alternate Adding Dry Ingredients and Buttermilk

• With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts.

• Start and end with the dry ingredients.

• Mix until just combined after each addition — do not overmix.

• The batter will be thick and creamy.

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Step 6: Pour and Smooth Batter into Pan

• Scrape the batter into the prepared baking pan.

• Use a rubber spatula to smooth the top evenly.

• If desired, sprinkle sliced almonds or pecans over the batter.

• Sprinkle turbinado sugar for a crunchy, caramelized crust.

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Step 7: Bake

• Place the pan in the preheated oven.

• Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

• The top should be golden brown and slightly crisp.

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Step 8: Cool

• Remove from oven and place on a wire rack.

• Let cool in the pan for 10-15 minutes.

• For easy slicing, run a knife around the edges.

• Slice and serve warm or at room temperature.

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Serving Suggestions

• Serve plain with a cup of coffee or tea.

• Add fresh berries or sliced bananas on top.

• Drizzle with honey, maple syrup, or a simple vanilla glaze.

• Spread softened butter or cream cheese for extra indulgence.

• Great alongside scrambled eggs or yogurt for a complete breakfast.

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Tips for the Perfect Super Soft Vanilla Breakfast Cake

1. Use Room Temperature Ingredients

Butter, eggs, and buttermilk should be at room temperature for better mixing and texture.

2. Don’t Overmix the Batter

Mix until ingredients are just combined after adding flour and buttermilk. Overmixing develops gluten and can make the cake tough.

3. Proper Measuring of Flour

Spoon flour into your measuring cup and level with a knife instead of scooping directly from the bag to avoid excess flour, which can dry the cake.

4. Cream Butter and Sugar Thoroughly

This aerates the batter for a soft crumb.

5. Check Oven Temperature

Oven temperatures vary; consider using an oven thermometer to ensure accuracy.

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Variations to Try

Lemon Vanilla Breakfast Cake

• Add the zest of 1 lemon to the batter.

• Replace vanilla extract with lemon extract or add both for a citrusy twist.

• Add a simple lemon glaze made from powdered sugar and lemon juice.

Blueberry Vanilla Breakfast Cake

• Gently fold 1 cup fresh or frozen blueberries into the batter before baking.

• Toss frozen berries in a tablespoon of flour to prevent sinking.

Cinnamon Swirl Breakfast Cake

• Mix 1/2 cup brown sugar with 2 teaspoons cinnamon.

• Swirl the cinnamon sugar into the batter with a knife before baking for a marbled effect.

Gluten-Free Version

• Use a 1:1 gluten-free flour blend instead of all-purpose flour.

• Add 1/2 teaspoon xanthan gum if your blend doesn’t include it.

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Nutritional Information (Approximate per serving)

• Calories: 320

• Fat: 16g

• Saturated Fat: 10g

• Carbohydrates: 38g

• Sugar: 22g

• Protein: 4g

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History and Origins of Breakfast Cake

Breakfast cakes have long been a tradition in many cultures — essentially cakes or breads meant to start the day. Unlike muffins or quick breads, breakfast cakes are typically baked in larger pans and sliced to serve.

Vanilla-flavored cakes remain a timeless favorite because vanilla complements so many other breakfast flavors — fruits, nuts, syrups, and spreads.

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How to Store and Reheat

• Store leftover cake covered tightly with plastic wrap or in an airtight container.

• Refrigerate for up to 5 days.

• To reheat, warm a slice in the microwave for 15-20 seconds or in a low oven wrapped in foil.

• You can also freeze the cake for up to 2 months; thaw overnight in the refrigerator.

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Frequently Asked Questions

Can I make this cake vegan?

Yes! Substitute butter with vegan margarine or coconut oil, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and replace buttermilk with almond milk plus a teaspoon of lemon juice.

Can I use milk instead of buttermilk?

Yes, but add 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and let sit 5-10 minutes to curdle before using.

How can I make it more moist?

Add 1/4 cup sour cream or Greek yogurt to the wet ingredients.

Can I make cupcakes instead?

Yes! Fill cupcake liners 2/3 full and bake at 350°F for 18-22 minutes or until a toothpick comes out clean.

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Final Thoughts

This Super Soft Vanilla Breakfast Cake is a simple yet elegant recipe that brings warmth and sweetness to any morning table. The soft crumb and pure vanilla flavor make it a perfect base for creative add-ins and toppings. It’s easy enough for weeknights yet special enough for weekends and celebrations.

Try this recipe as your new breakfast go-to or share it with friends and family for a delicious start to their day!