1. Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. In a large mixing bowl, combine all the dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking powder, and salt.
3. In a separate bowl, whisk together the wet ingredients: milk, sour cream (or Greek yogurt), melted butter (or oil), egg, and vanilla extract.
4. Gently combine the wet and dry mixtures. Stir until just combined—avoid overmixing to maintain a soft texture.
5. Pour the batter into your prepared baking pan and smooth the surface with a spatula.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool slightly, then dust with powdered sugar or top with fresh berries or almonds for added flavor and texture.
Expert Tips for the Perfect Cake
Extra Moisture Tip: Substitute milk with buttermilk for an even more tender crumb.
Add a Sweet Crust: Before baking, sprinkle a light layer of cinnamon-sugar on top for a subtly crisp and sweet crust.
This Super Soft Vanilla Breakfast Cake is a comforting classic that’s easy to bake and even easier to love. Its moist crumb, rich vanilla flavor, and quick prep make it a perfect option for weekday breakfasts or relaxed weekend brunches. Customize it with toppings or enjoy it plain—it’s delicious any way you slice it.
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