🍰 Super Soft Vanilla Breakfast Cake

Servings & Timing

Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 9 squares (8×8-inch pan)
Dietary Tags: Vegetarian, Family-Friendly

📝 Ingredients

Dry Ingredients:

• All-purpose flour

• Granulated sugar

• Brown sugar

• Baking powder

• Salt

Wet Ingredients:

• Milk

• Sour cream or Greek yogurt

• Melted butter or neutral oil

• Egg

• Pure vanilla extract

Optional Toppings:

• Powdered sugar (for dusting)

• Fresh berries or sliced almonds

🔪 Instructions

1. Preheat oven

   • Preheat to 350°F (175°C). Lightly grease or line an 8×8-inch (20×20 cm) baking pan with parchment paper.

2. Mix dry ingredients

   • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.

3. Mix wet ingredients

   • In another bowl, combine milk, sour cream or Greek yogurt, melted butter or oil, egg, and vanilla extract.

4. Combine

   • Stir wet ingredients into dry until just combined. Don’t overmix—this keeps the cake soft and fluffy.

5. Bake

   • Pour batter into prepared pan. Smooth the top.

   • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & garnish

   • Let cool slightly. Dust with powdered sugar or add fresh berries or sliced almonds.

💡 Notes & Tips

• For extra moistness: Use buttermilk instead of regular milk.

• Sweet crust idea: Sprinkle cinnamon sugar on the batter before baking.

• Storage: Store covered at room temperature for 2 days or refrigerate for up to 5 days.

📸 Step-by-Step Guide

(Perfect photo opportunities: dry and wet ingredients in bowls → batter in pan → baked cake → garnished slices)

Pro Tip: For cleaner slices, let the cake cool almost completely before cutting.

🥄 Ingredient Insights & Swaps

Why these ingredients?

• Brown sugar: Adds moisture and a hint of caramel flavor.

• Greek yogurt or sour cream: Provides richness and a tender crumb.

• Butter or oil: Your choice—oil makes it slightly moister; butter adds flavor.

Substitutions:

• Use whole wheat pastry flour for added fiber.

• Dairy-free milk and yogurt alternatives work well for a non-dairy version.

🎨 Flavor Variations & Serving Ideas

Flavor Add-Ins:

• Stir in mini chocolate chips or blueberries before baking.

• Add a teaspoon of lemon or almond extract for a twist.

Serving Suggestions:

• Perfect with coffee, tea, or a cold glass of milk.

• Top with a dollop of yogurt and fresh fruit for a balanced breakfast.

🧊 Storage & Make-Ahead

• Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days.

• Freezing: Freeze slices wrapped individually for up to 2 months. Thaw overnight before enjoying.

• Make-Ahead Tip: Bake the night before and enjoy in the morning!

🔎 Nutrition & W-W Points (per serving estimate)

Calories: ~210 kcal | Carbs: 28g | Protein: 3g | Fat: 10g

W-W Points (per serving, based on 9 servings):
➡️ 7 Points (with whole milk, sour cream, and butter)
➡️ 5 Points if using nonfat Greek yogurt, unsweetened almond milk, and neutral oil.

As always, W-W points can vary depending on brands and exact measurements. For best results, track the exact ingredients in the W-W app.

Allergens: Milk, Egg, Wheat

❓ Frequently Asked Questions

Q: Can I make this gluten-free?
A: Yes—use a cup-for-cup gluten-free flour blend.

Q: Can I double the recipe?
A: Absolutely. Double the batter and bake in a 9×13-inch pan for the same time or a few minutes longer.

Q: Can I use only white sugar?
A: Yes, but the brown sugar adds moisture and flavor that’s hard to beat!

📝 The Story Behind the Recipe

This vanilla breakfast cake was born out of a weekend experiment to create a simple, versatile cake that’s not overly sweet but still feels like a treat. It’s now a family favorite, especially for brunches and casual get-togethers. It’s also a great base for adding seasonal fruit or nuts, making it adaptable to whatever you have on hand.