Super Soft Vanilla Breakfast Cake – Light as a Cloud! ☁️🍰

OUSSA


 

1. Prep & Preheat

  1. Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan.

  2. Whisk flour, baking powder, and salt in a bowl.

2. Cream Butter & Sugar

  1. Beat butter and sugar until light and fluffy (~3 mins).

  2. Add eggs one at a time, then vanilla.

3. Alternate Dry & Wet Ingredients

  1. Mix in Greek yogurt.

  2. Add ½ of the flour mixture, then milk, then remaining flour. (Don’t overmix!)

4. Bake to Perfection

  1. Spread batter into the pan. Bake 25-30 mins until golden.

  2. Cool 10 mins, then drizzle with glaze (if using).

Pro Tips for the Softest Cake 💡

🍋 Citrus twist? Add 1 tbsp lemon zest to the batter.
🍓 Berry love? Press fresh raspberries into the batter before baking.
🔥 Extra fluffy? Separate eggs—whip whites to soft peaks & fold in last.
⏳ Make ahead: Stores well 3 days (cover tightly).

Serving Suggestions 🍽️

  • Breakfast: With coffee + sliced bananas

  • Dessert: Top with whipped cream + berries

  • Snack: Enjoy plain (it’s that good!)

Final Thoughts ✨

This vanilla breakfast cake is like eating a cloud—tender, lightly sweet, and irresistibly soft. Perfect for when you want something special without the sugar crash!

Warning: You’ll want to eat the whole pan. 😉

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