A Warm, Gooey Breakfast Cake That Feels Straight Out Of Childhood
Some mornings call for something more than cereal or toast – they call for a little nostalgia baked right into the day.
This soft breakfast cake has that comforting cinnamon-sugar swirl that fills the kitchen with the kind of aroma that makes everyone wander in asking, “What’s baking?”
It’s tender, golden, and just sweet enough to feel like a treat without going overboard.
Best of all, it’s simple to whip up with a few pantry staples and a cake mix shortcut that keeps things easy. One bite, and you’re eight years old again, smiling over a warm slice.
Ingredients For Cake
Cooking spray
4
large eggs
1 c.
sour cream
3/4 c.
neutral oil
1/2 tsp.
kosher salt, divided
1
(15.25-oz.) box yellow cake mix
3/4 c.
(160 g.) packed light brown sugar
1 tbsp.
ground cinnamon
Ingredients For Glaze
1 1/2 c.
(170 g.) confectioners’ sugar
3 tbsp.(or more) whole milk
1 tsp.
artificial vanilla flavor (vanillin) or pure vanilla extract
1/8 tsp.
kosher salt
Assembling The Cake Layers
Position a rack in the center of the oven and preheat to 350°F.
Lightly coat a 13×9-inch baking pan with cooking spray, then line it with parchment paper, leaving some overhang on the longer sides for easy removal.
In a large bowl, whisk together the eggs, sour cream, oil, and ¼ teaspoon salt until smooth. Add the cake mix and whisk just until fully combined – the batter will be thick.
In a separate medium bowl, mix the brown sugar, cinnamon, and remaining ¼ teaspoon salt.
Spread a little more than half the batter evenly into the prepared pan.
Sprinkle the cinnamon-sugar mixture over it, then carefully spread the rest of the batter on top, smoothing gently so the layers stay distinct.
Baking The Layers To Perfection
Bake for 25 to 30 minutes, or until the center is golden, slightly springy when touched, and beginning to pull away from the edges of the pan.
Allow the cake to rest in the pan for about 5 minutes.
Run a knife along the shorter sides to loosen it, then use the parchment overhang to carefully lift the cake out and place it on a wire rack to cool completely (you can leave the parchment attached).
Glaze And Finish
In a medium bowl, combine the confectioners’ sugar, milk, and 1/8 teaspoon salt, stirring until the mixture becomes smooth and easily pourable.
If it feels too thick, add milk a teaspoon at a time until the glaze reaches the right consistency.
Pour the glaze over the warm cake and use an offset spatula or the back of a spoon to spread it into a thin, even layer.
Allow the cake to cool completely before cutting into slices.
