Description: This Super Soft Vanilla Breakfast Cake is a delightful and comforting treat, perfect for starting your day or enjoying as an afternoon snack. Its tender crumb, subtle vanilla flavor, and ease of preparation make it an instant favorite. Using simple ingredients, you can create a homemade cake that rivals anything you’d find in a bakery. The combination of granulated and brown sugar adds depth and moisture, while the sour cream contributes to its exceptional tenderness. Top it with a dusting of powdered sugar or fresh berries for an extra touch of elegance.
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) sour cream or Greek yogurt
- 1/3 cup (75g) melted butter or neutral oil (such as canola or vegetable oil)
- 1 large egg
- 2 tsp pure vanilla extract
- Optional Topping:
- Powdered sugar for dusting
- Fresh berries (strawberries, blueberries, raspberries) or sliced almonds
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Ensuring the oven is properly preheated is crucial for the cake to bake evenly. While the oven is heating, prepare your 8×8-inch (20×20 cm) baking pan. Grease the pan thoroughly with butter or cooking spray to prevent the cake from sticking. Alternatively, line the pan with parchment paper, leaving an overhang on the sides. This creates a sling that makes it incredibly easy to lift the baked cake out of the pan once it has cooled.
Step 2: In a large mixing bowl, combine the dry ingredients. Whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Whisking is preferable to simply stirring, as it helps to distribute the ingredients more evenly and ensures that there are no clumps of baking powder that could cause uneven rising. Make sure to use fresh baking powder, as its leavening power diminishes over time.
Step 3: In a separate bowl, whisk together the wet ingredients. Combine the milk, sour cream (or Greek yogurt), melted butter (or neutral oil), large egg, and pure vanilla extract. Whisk until the mixture is smooth and well combined. The sour cream (or Greek yogurt) adds moisture and a slight tang that enhances the overall flavor of the cake, so don’t skip this ingredient if possible. Use pure vanilla extract, as imitation vanilla extract can have an artificial taste.
Step 4: Gradually add the wet ingredients to the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. It’s crucial not to overmix the batter at this stage. Overmixing develops the gluten in the flour, which can result in a tough and dense cake. Mix only until the dry ingredients are moistened and there are no visible streaks of flour. A few small lumps are perfectly fine.
Step 5: Pour the batter into the prepared baking pan. Spread the batter evenly in the pan using a spatula. This ensures that the cake bakes uniformly. Give the pan a gentle tap on the counter to release any trapped air bubbles.
Step 6: Bake the cake in the preheated oven for 25–30 minutes. To check for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean or with just a few moist crumbs clinging to it, the cake is done. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again. Be careful not to overbake the cake, as this can make it dry.
Step 7: Once the cake is baked, remove it from the oven and let it cool slightly in the pan. If you lined the pan with parchment paper, use the overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely. If you greased the pan, run a knife around the edges of the cake to loosen it before inverting it onto a wire rack.
Step 8: Once the cake has cooled, dust it with powdered sugar for a simple and elegant finish. Alternatively, top it with fresh berries (such as strawberries, blueberries, or raspberries) or sliced almonds for added flavor and visual appeal. The choice is yours!
Why you will love this recipe:
This Super Soft Vanilla Breakfast Cake is incredibly versatile and easy to adapt to your personal preferences. Its moist and tender crumb, combined with the comforting vanilla flavor, makes it a crowd-pleaser. The recipe is straightforward and uses ingredients that you likely already have in your pantry. It’s perfect for a quick breakfast, a mid-morning snack, or a light dessert. The cake can be customized with different toppings, such as chocolate chips, sprinkles, or a simple glaze. Its simplicity and deliciousness make it a recipe that you’ll turn to again and again.
COOKING Rating: Easy
Serving Suggestions:
- Serve warm or at room temperature.
- Dust with powdered sugar.
- Top with fresh berries (strawberries, blueberries, raspberries).
- Serve with a dollop of whipped cream or Greek yogurt.
- Enjoy with a cup of coffee or tea.
- Cut into squares and serve as part of a brunch spread.
- Lightly toast slices and spread with butter or jam.
- Pair with a scoop of vanilla ice cream for a simple dessert.
Tips:
- For extra moisture, swap the milk with buttermilk. Buttermilk adds a tangy flavor and helps to create an even more tender crumb.
- Add a light cinnamon-sugar sprinkle before baking for a sweet, crunchy crust. Mix together a tablespoon of sugar with a teaspoon of cinnamon and sprinkle it evenly over the batter before baking.
- For a richer flavor, use browned butter instead of melted butter. Brown the butter in a saucepan over medium heat until it is golden brown and has a nutty aroma. Let it cool slightly before adding it to the wet ingredients.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If you don’t have sour cream or Greek yogurt, you can substitute plain yogurt or crème fraîche.
Prep Time: 15 minutes Cook Time: 25-30 minutes Total Time: 40-45 minutes
Nutritional Information: (approximate, per serving, based on 9 servings) Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
- Calories: 250-300
- Protein: 4-5g
- Sodium: 200-250mg
Conclusion:
The Super Soft Vanilla Breakfast Cake is a delightful and easy-to-make recipe that’s perfect for any occasion. Its tender crumb, subtle vanilla flavor, and customizable toppings make it a versatile treat that everyone will enjoy. Whether you’re looking for a quick breakfast, a simple dessert, or a crowd-pleasing snack, this cake is sure to satisfy your cravings. The combination of simple ingredients and straightforward instructions makes it a recipe that you’ll turn to again and again. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of homemade goodness!
Questions and Answers about this Recipe:
Q1: Can I use a different type of flour for this recipe?
A: Yes, you can experiment with different types of flour, but keep in mind that it may affect the texture of the cake. For a slightly denser and more rustic cake, you can use whole wheat flour. For a gluten-free option, you can use a gluten-free all-purpose flour blend. However, be sure to check the label of the gluten-free flour to see if it contains xanthan gum, which helps to bind the ingredients together. If it doesn’t, you may need to add a small amount of xanthan gum to the recipe.
Q2: Can I use unsalted butter instead of salted butter?
A: Yes, you can use unsalted butter instead of salted butter. If you use unsalted butter, you may want to add a pinch more salt to the dry ingredients to compensate for the lack of salt in the butter.
Q3: What can I use if I don’t have sour cream or Greek yogurt?
A: If you don’t have sour cream or Greek yogurt, you can substitute plain yogurt or crème fraîche. These ingredients will provide a similar tang and moisture to the cake. You can also use mayonnaise, but be sure to use full-fat mayonnaise for the best results.
Q4: Can I add chocolate chips to this cake?
A: Absolutely! Chocolate chips are a great addition to this cake. You can add about 1/2 cup of chocolate chips to the batter before pouring it into the pan. You can also sprinkle some chocolate chips on top of the batter before baking for an extra touch of chocolatey goodness.
Q5: How do I prevent the cake from sticking to the pan?
A: To prevent the cake from sticking to the pan, it’s important to grease the pan thoroughly with butter or cooking spray. You can also line the pan with parchment paper, leaving an overhang on the sides. This creates a sling that makes it incredibly easy to lift the baked cake out of the pan once it has cooled. If you’re using a bundt pan, it’s especially important to grease and flour the pan to prevent the cake from sticking.
