This recipe details how to prepare a “Super Soft Vanilla Breakfast Cake,” a simple yet delightful cake perfect for a morning treat or an afternoon snack. The image prominently features two stages of the cake-making process: a bowl of smooth, pale yellow batter with two egg yolks and a dark liquid (likely vanilla extract) on top, signifying the wet ingredients being incorporated. Below, a baking pan holds the freshly baked cake, cut into six perfectly soft, golden-brown squares, ready to be enjoyed. This cake promises a tender crumb and a comforting vanilla flavor, making it a versatile addition to any breakfast or brunch spread.
Ingredients:
For the Super Soft Vanilla Breakfast Cake:
- 2 cups (240g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g or 2 sticks) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (240ml) buttermilk, at room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
For a Simple Glaze (Optional):
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons milk (or lemon juice for a zesty glaze)
- ½ teaspoon vanilla extract
Equipment:
- 9×13 inch baking pan (glass or metal)
- Parchment paper (optional, for easy removal)
- Cooking spray or butter for greasing
- Large mixing bowls (2)
- Electric mixer (stand mixer with paddle attachment or hand-held mixer)
- Whisk
- Rubber spatula
- Sifter or fine-mesh sieve
- Wire cooling rack
- Small bowl (for glaze)
- Fork or small whisk (for glaze)
Instructions:
Part 1: Prepare the Cake Batter
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. For easier removal, you can also line the bottom with parchment paper, leaving an overhang on the sides, and then grease the parchment.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In another large mixing bowl, using an electric mixer with the paddle attachment (or hand-held mixer), beat the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes, until the mixture is light, fluffy, and pale yellow. This step is crucial for incorporating air, which contributes to the “super soft” texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. The mixture should look creamy and slightly curdled, which is normal.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients (e.g., dry, buttermilk, dry, buttermilk, dry).
- Add about one-third of the flour mixture, mix until just combined.
- Add half of the buttermilk, mix until just combined.
- Add another one-third of the flour mixture, mix until just combined.
- Add the remaining buttermilk, mix until just combined.
- Finish with the last one-third of the flour mixture, mixing until just combined. Do not overmix the batter once the flour is added, as this can develop gluten and lead to a tough cake. Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated. The batter should be smooth and fairly thick.
Part 2: Bake the Cake
- Pour into Pan: Pour the cake batter evenly into the prepared 9×13 inch baking pan. Smooth the top with a spatula.
- Bake: Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and spring back lightly when gently pressed.
- Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before attempting to cut or glaze. For a fully cooled cake before glazing, allow it to cool completely, which can take 1-2 hours.
Part 3: Prepare and Apply Glaze (Optional)
- Make Glaze: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk (or lemon juice), and ½ teaspoon vanilla extract until smooth. Add more milk, a tiny bit at a time, if a thinner consistency is desired.
- Glaze Cake: Once the cake has cooled slightly (or completely for a more defined glaze), drizzle or spread the glaze evenly over the top of the cake. The glaze will set as it cools.
Part 4: Slice and Serve
- Slice: Once the cake has cooled sufficiently (and glaze has set, if using), cut the cake into squares or rectangles. The image shows it cut into 6 squares.
- Serve: Serve the Super Soft Vanilla Breakfast Cake warm or at room temperature. It’s excellent on its own, or with a cup of coffee or tea.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This allows them to emulsify properly, creating a smooth batter and a tender, consistent crumb.
- Don’t Overmix: Overmixing the batter after adding flour can develop gluten, leading to a tough, dry cake. Mix just until the ingredients are combined.
- Measure Flour Correctly: Spoon and level your flour into the measuring cup (do not scoop directly from the bag) to avoid using too much flour, which can result in a dry cake.
- Buttermilk Substitute: If you don’t have buttermilk, you can easily make a substitute: pour 1 tablespoon of lemon juice or white vinegar into a 1-cup measuring cup, then fill the rest with regular milk (whole milk works best) up to the 1-cup line. Let it sit for 5 minutes before using.
- Baking Pan Size: A 9×13 inch pan is ideal for this recipe to ensure the correct cake thickness and baking time. Using a different size might require adjusting baking times.
- Check for Doneness: A wooden skewer or toothpick inserted into the center of the cake should come out clean, with no wet batter.
- Cooling: Allow the cake to cool in the pan for the recommended time to prevent it from breaking when removed.
- Glaze Consistency: Adjust the milk in the glaze to achieve your desired consistency. For a thicker, opaque glaze, use less milk. For a thinner, more translucent glaze, use more.
- Add-ins (Optional): While delicious as a plain vanilla cake, you can add chocolate chips, berries (like blueberries or raspberries), or a sprinkle of cinnamon sugar on top before baking for variety.
- Storage: Store the Super Soft Vanilla Breakfast Cake in an airtight container at room temperature for up to 3-4 days to maintain its softness.
- Freezing: The cake (without glaze) can be frozen. Wrap tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw at room temperature before glazing and serving.
- Breakfast Cake Concept: This cake is simpler and less sweet than a traditional frosted dessert cake like Strawberry Cake or Chocolate Cake. It’s more akin to a coffee cake or a quick bread like Jamaican Banana Bread or Cinnamon Apple Crumb Cake, designed to be enjoyed for breakfast or brunch.
- Distinction from other cakes: This vanilla breakfast cake is distinct from other specific cakes such as Healthy Carrot Cake (which uses oat flour and spices), Lemon Meringue Cheesecake (which is a cheesecake with meringue), various Pound Cakes (which are denser and often bundt-shaped), and light Sponge Cakes. It is also different from fruit-specific cakes like Blueberry Bundt Cake, Cranberry Cake, Pineapple Coconut Dream Cake, Pineapple Upside Down Cake, or Pineapple Upside Down Cupcakes. This is a baked good and not a cookie, a pie, a cobbler, a pudding, or an ice cream. It is also not a savory dish.