Super Soft Vanilla Breakfast Cake

 

Here’s a delicious recipe for a Super Soft Vanilla Breakfast Cake — light, fluffy, not too sweet, and perfect for a morning treat with coffee or tea.

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 Super Soft Vanilla Breakfast Cake

 Ingredients:

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

Wet Ingredients:

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs, room temperature

• 1 tbsp vanilla extract (use good quality!)

• ½ cup (120ml) sour cream or plain Greek yogurt

• ¼ cup (60ml) milk (whole milk preferred)

Optional Toppings:

• Powdered sugar (for dusting)

• Fresh berries or a light vanilla glaze

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 Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan (or a 9-inch round pan) with parchment paper.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).

4. Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.

5. Combine sour cream and milk: In a separate bowl or measuring cup, mix sour cream and milk.

6. Alternate adding the flour mixture and the sour cream mixture to the butter mixture. Start and end with the flour mixture. Mix until just combined — do not overmix.

7. Pour and bake: Pour the batter into the prepared pan and smooth the top. Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or top with berries before serving.