Super Soft Vanilla Breakfast Cake

This breakfast cake is light, fluffy, and delicately sweet with a rich vanilla flavor. It’s perfect warm from the oven, served with coffee or tea, or even dressed up with fruit, jam, or a drizzle of glaze.

Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour

• ¾ cup (150g) granulated sugar

• 2 tsp baking powder

• ½ tsp salt

Wet Ingredients:

• 1 cup (240ml) whole milk (room temperature)

• 2 large eggs (room temperature)

• ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled

• 1½ tsp pure vanilla extract

Instructions

1. Preheat Oven
   Preheat your oven to 350°F (175°C).
   Grease and flour an 8×8-inch square baking pan, or line it with parchment paper for easy removal.

2. Mix Dry Ingredients
   In a large bowl, whisk together the:

   • Flour

   • Sugar

   • Baking powder

   • Salt

   Mix until evenly combined.

3. Combine Wet Ingredients
   In a separate bowl or large measuring cup, whisk together:

   • Milk

   • Eggs

   • Melted butter

   • Vanilla extract

   Mix until smooth and well incorporated.

4. Bring It All Together
   Pour the wet ingredients into the bowl of dry ingredients.
   Gently stir with a spatula or wooden spoon just until combined.
   (Do not overmix – a few small lumps are okay.)

5. Pour and Bake
   Pour the batter into the prepared pan and smooth the top.
   Bake in the preheated oven for 28–32 minutes, or until:

   • The top is golden

   • A toothpick inserted in the center comes out clean

6. Cool and Slice
   Allow the cake to cool in the pan for about 10–15 minutes.
   Slice into squares and serve warm.
   It’s delicious as-is or with butter, fruit preserves, or a dusting of powdered sugar.

Optional Add-Ins or Variations

• Add 1 cup of blueberries or chopped strawberries before baking.

• Mix in ½ tsp cinnamon or ¼ tsp nutmeg for a spiced version.

• Top with a simple vanilla glaze: ½ cup powdered sugar + 1–2 tsp milk + splash of vanilla.

• Swap half the milk with buttermilk for a tender crumb and tangy flavor.

Storage Tips

• Room temperature: Store tightly covered for up to 2 days.

• Refrigerate: Keeps well for up to 5 days in an airtight container.

• Freeze: Wrap individual slices in plastic wrap, freeze up to 2 months. Thaw and warm before serving.