The Super Soft Vanilla Breakfast Cake is a delightful and comforting treat that promises a gentle start to any morning or a sweet, easy snack any time of day. This cake lives up to its name, boasting an incredibly tender, moist, and fluffy crumb that practically melts in your mouth. Unlike rich, heavily frosted desserts, this breakfast cake is characterized by its subtle sweetness and prominent vanilla flavor, making it perfectly suited for pairing with a cup of coffee or tea. It’s often likened to a giant, soft vanilla muffin or a delicate pound cake, but with a lighter texture. The simplicity of its ingredients and preparation belies the deliciousness of the final product. It’s a no-fuss recipe that yields consistent results, making it ideal for novice bakers or anyone looking for a quick and satisfying bake. The golden exterior hints at the fluffy, pale yellow interior, a testament to the generous use of eggs and proper leavening. While often served plain, its mild flavor profile makes it an excellent canvas for various additions, such as a light dusting of powdered sugar, a simple glaze, fresh berries, or a dollop of whipped cream for a more dessert-like experience. This breakfast cake is a testament to the beauty of classic, unadorned flavors, offering pure comfort in every super soft slice. It’s a fantastic recipe to have in your repertoire for busy mornings, unexpected guests, or simply when you desire a homemade touch of warmth and sweetness.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (at room temperature)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
Optional Toppings/Garnishes:
- Powdered sugar for dusting
- Simple vanilla glaze (made with powdered sugar and a touch of milk/vanilla)
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
Equipment:
- 9×13 inch baking pan (or 8×8 inch for a thicker cake, adjust baking time)
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire rack for cooling
Instruction:
1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly. Alternatively, you can line it with parchment paper for easy removal, leaving an overhang on the sides to use as “handles.” This step is crucial to ensure the cake doesn’t stick.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk well for about 30 seconds to ensure all the dry ingredients are evenly distributed and the leavening agent (baking powder) is mixed throughout. This prevents lumps and ensures an even rise.
3. Combine Wet Ingredients (Separately or Directly): In a separate medium bowl, whisk together the 1 cup of whole milk (ensure it’s at room temperature for better incorporation), 1/2 cup of melted and slightly cooled unsalted butter, 2 large eggs (also at room temperature), and 2 teaspoons of pure vanilla extract. Whisk until fully combined. Using room temperature wet ingredients helps them emulsify better with the dry ingredients, leading to a smoother batter and a more tender cake.
4. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredient mixture. Using a whisk or a rubber spatula, mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can result in a tough, dense cake. A few lumps in the batter are perfectly fine and often indicate that you haven’t overmixed. Mix just until no streaks of dry flour remain. The batter should be smooth but not overworked.
5. Pour into Pan and Bake: Pour the cake batter evenly into the prepared 9×13 inch baking pan. Gently spread the batter to the corners with a spatula to ensure an even thickness. Place the baking pan in the preheated oven. Bake for 25-35 minutes. The baking time can vary depending on your oven and the exact dimensions of your pan. To check for doneness, insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done. The top should be golden brown and spring back lightly when gently pressed.
6. Cool the Cake: Once baked, remove the cake from the oven and place the pan on a wire rack to cool. Allow the cake to cool in the pan for about 10-15 minutes before attempting to remove it. This allows the cake to set and prevents it from breaking. If using parchment paper, you can carefully lift the cake out by the overhangs and transfer it completely to the wire rack to cool further. If not, you can simply cool it in the pan. Ensure the cake is completely cool before adding any glaze or powdered sugar, especially if it’s a simple dusting, to prevent it from melting.
7. Slice and Serve: Once completely cooled, slice the Super Soft Vanilla Breakfast Cake into squares or rectangles. Serve plain for a simple breakfast treat, or dust with powdered sugar for a touch of elegance. You can also drizzle with a simple vanilla glaze (powdered sugar whisked with a little milk and vanilla) or serve with fresh berries and whipped cream for a more dessert-like experience. This cake is wonderfully soft and flavorful on its own, but these additions can elevate it further.
8. Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days. While it’s best enjoyed fresh, its softness helps it retain moisture well. You can also freeze individual slices, wrapped tightly in plastic wrap and then foil, for up to 2-3 months. Thaw at room temperature or gently warm in the microwave.