Soft Yeasted Breakfast Cake

Created on January 7th, 2026 at 04:04 pm

A Gentle, Yeast-Raised Cake Designed for Morning Tables

Soft Yeasted Breakfast Cake is created for slow mornings when breakfast feels like an occasion rather than a task. This recipe sits between bread and cake, offering the tenderness of a cake with the structure and flavor depth that only yeast can provide. It is lightly sweet, soft throughout, and designed to be sliced and shared, making it well suited for family breakfasts, brunch gatherings, or relaxed weekend mornings.
Unlike quick cakes that rely on baking powder alone, a yeasted breakfast cake develops flavor gradually. The yeast fermentation adds subtle complexity and creates a soft, elastic crumb that stays tender even after cooling. This makes the cake satisfying without feeling heavy. The sweetness is intentionally restrained so the cake feels appropriate for breakfast rather than dessert.
This cake is baked in a single pan and served simply. It does not require frosting or fillings to feel complete. Its appeal comes from its texture, gentle sweetness, and comforting aroma, which naturally suit morning settings.

Why Yeast Works Well in Breakfast Cakes

Yeast brings qualities to baked goods that chemical leaveners cannot replicate. In this breakfast cake, yeast contributes to both texture and flavor. The fermentation process creates small air pockets throughout the dough, resulting in a cake that is light yet structured.
Yeasted cakes also tend to stay moist longer. The gluten development created during mixing and fermentation helps the cake retain softness, even hours after baking. This makes the cake practical for make-ahead breakfasts or gatherings where the cake may sit out for some time.
Another advantage of yeast is its ability to balance sweetness. Because yeast develops flavor over time, the cake does not need a high sugar content to taste satisfying. This aligns well with breakfast preferences, where overly sweet foods can feel out of place.

Flavor Profile and Texture Expectations

The flavor of this soft yeasted breakfast cake is mild, warm, and comforting. Butter adds richness, milk softens the crumb, and a small amount of sugar provides gentle sweetness. The yeast contributes a subtle depth that makes the cake feel more substantial than a quick bread.
Texture is the defining feature of this recipe. The crumb is soft and springy, with fine, even air pockets throughout. The cake slices cleanly and holds its shape, yet remains tender when bitten. It is not crumbly or dry, and it does not require toppings to be enjoyable.
Because the flavor profile is neutral and balanced, the cake pairs well with a variety of breakfast accompaniments. It can be enjoyed plain or alongside spreads and warm beverages.

Time Breakdown

Prep time: 25 minutes
Rise time: 1 hour to 1 hour 15 minutes
Bake time: 35 to 40 minutes
Cooling time: 20 minutes
Total time: About 2 hours 40 minutes

The rise time is essential for achieving proper texture and flavor.

Ingredients

• Active dry yeast
• Warm milk
• Granulated sugar
• Unsalted butter, melted and cooled
• Eggs, room temperature
• All-purpose flour
• Salt

Kitchen Tools

• Mixing bowl
• Whisk
• Wooden spoon or dough hook
• Measuring cups and spoons
• Cake pan or baking dish
• Parchment paper
• Clean kitchen towel
• Cooling rack

Step-by-Step Instructions

• Warm the milk until just warm to the touch, not hot, and dissolve the yeast and a small portion of the sugar in it. Let it sit for 5 to 10 minutes until foamy.
• In a large mixing bowl, combine the remaining sugar, melted butter, and eggs, mixing until smooth.
• Add the activated yeast mixture to the bowl and stir until fully incorporated.
• Add the flour and salt gradually, mixing until a soft, slightly sticky dough forms.
• Knead the dough gently by hand or with a mixer until smooth and elastic, about 5 to 7 minutes.
• Transfer the dough to a lightly greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size.
• Once risen, gently deflate the dough and transfer it to a lined or greased baking dish, spreading it evenly.
• Cover the pan and let the dough rest for an additional 20 minutes.
• Preheat the oven to 350°F while the dough completes its second rest.
• Bake the cake for 35 to 40 minutes, until the top is lightly golden and the cake sounds hollow when tapped.
• Remove from the oven and allow the cake to cool in the pan for about 10 minutes.
• Transfer to a cooling rack and let cool slightly before slicing.

Tips for a Soft and Successful Yeasted Cake

Make sure the milk is warm but not hot, as excessive heat can kill the yeast. Allowing proper rise time is essential for texture, so avoid rushing the fermentation process. If your kitchen is cool, placing the dough in a warm, draft-free area helps it rise evenly.
Avoid adding too much flour during mixing. A slightly sticky dough produces a softer cake. Overbaking can dry out the cake, so remove it from the oven as soon as it is set and lightly golden.

Serving Ideas for Breakfast and Brunch

This cake is designed to be served simply. Slice it and enjoy it warm or at room temperature. It pairs well with butter, lightly sweet spreads, or fresh fruit if desired.
For brunch tables, serve the cake on a large platter and allow guests to help themselves. Its soft texture and mild sweetness make it appealing to both adults and children. It also works well alongside savory breakfast items, as it does not overpower other flavors.

Storage and Make-Ahead Notes

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and bring it back to room temperature before serving. The cake can also be gently warmed before serving to restore softness.
The dough can be prepared the night before and allowed to rise slowly in the refrigerator. This extended fermentation can enhance flavor and make morning baking easier.

Nutrition Table (Approximate Per Slice)

Nutrient	Amount
Calories	270
Carbohydrates	38 g
Protein	6 g
Fat	10 g
Fiber	1 g
Sugar	8 g
Sodium	220 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Is this cake sweet enough for breakfast?

Yes, it is lightly sweet and designed specifically for breakfast rather than dessert.

Can I prepare the dough ahead of time?

Yes, the dough can rise overnight in the refrigerator and be baked the next morning.

Does this cake need frosting?

No, it is meant to be served plain or with simple accompaniments.

How do I know when the cake is fully baked?

The top will be lightly golden and the cake will sound hollow when tapped.

Can this cake be frozen?

Yes, the baked cake can be frozen and thawed at room temperature before serving.