Super Soft Vanilla Breakfast Cake – Light, Fluffy, and Perfect with Coffee!

There’s something timeless about a vanilla breakfast cake. It’s soft, fluffy, delicately sweet, and always a hit — whether you enjoy it with a hot coffee, tea, or a glass of milk. This recipe uses simple pantry ingredients and no mixer required, making it one of the easiest and most rewarding cakes you’ll ever bake.

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 Ingredients

•  2 cups all-purpose flour

•  ¾ cup granulated sugar

•  2 tsp baking powder

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•  ½ tsp salt

•  1 cup milk

•  ½ cup melted butter or vegetable oil

•  2 large eggs

•  1 tbsp pure vanilla extract

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 Optional: powdered sugar for dusting, or a light glaze for topping

 Equipment Needed

• 1 large mixing bowl

• 1 whisk or spatula

• 8×8 or 9×9 inch baking pan

• Oven preheated to 350°F (175°C)

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 Instructions

Step 1: Prepare Your Baking Pan

Grease or line your square pan with parchment paper. Preheat your oven to 350°F (175°C).

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, sugar, baking powder, and salt. This ensures your cake rises evenly and stays light.

Step 3: Combine Wet Ingredients

In a separate bowl or measuring jug, whisk together the milk, eggs, melted butter, and vanilla extract until smooth and well-blended.

Step 4: Create the Batter

Pour the wet ingredients into the dry mixture and gently whisk or fold with a spatula until no lumps remain. Do not overmix, or your cake may lose its fluffiness.

Step 5: Bake the Cake

Pour the batter into your prepared pan. Smooth the top with a spatula and bake in the center of the oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Let the cake cool for 10–15 minutes in the pan, then slice into squares. Dust with powdered sugar or drizzle with a light vanilla glaze if desired.

 Time & Yield

• Prep Time: 10 minutes

• Bake Time: 30 minutes

• Cool Time: 10 minutes

• Total Time: ~50 minutes

• Yields: 9–12 squares

 Tips & Variations

• Swap regular milk for buttermilk to enhance tenderness.

• Add 1 tsp lemon zest for a bright flavor twist.

• Use coconut oil for a dairy-free option.

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• Fold in berries or chocolate chips to the batter for a surprise bite.

• Turn this into a layer cake by doubling the recipe and frosting with cream cheese or whipped cream.

 Storage Tips

• Room Temp: Store in an airtight container for up to 3 days.

• Fridge: Keeps well for 5 days (great for breakfast meal prep!).

• Freezer: Wrap slices individually and freeze up to 2 months.

 FAQ

Can I use self-rising flour?

Yes, just skip the baking powder and salt.

Is it possible to make it gluten-free?

Absolutely. Use a 1:1 gluten-free baking flour and ensure all other ingredients are certified GF.

Can I bake this in a loaf pan?

Yes, but increase the bake time to 40–45 minutes and check for doneness with a toothpick.

 SEO Benefits of This Recipe

This cake ranks well in search engines because:

• It uses trending keywords like:

  • vanilla breakfast cake

  • soft sponge cake without mixer

  • easy cake for beginners

• Highly pinnable image and structure

• Works perfectly for Google Discover & mobile sharing

• Satisfies user intent for “quick morning cakes”

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