Pumpkin Breakfast Cake Vanilla

This pumpkin breakfast cake with vanilla glaze is a cozy and comforting treat that makes any autumn morning feel special. It offers a tender crumb with gentle spices balanced by a smooth, sweet glaze that is just the right amount of indulgence without being overpowering. Whether you are making it for a holiday brunch or a simple weekend breakfast, this cake brings that warm homey feeling right to your table.

I first made this cake during the heart of fall, and now it's a favorite that guests expect whenever they visit. The blend of spices combined with that creamy glaze never fails to bring smiles around the table.

Ingredients

• Allpurpose flour: 1 and threequarter cups for structure and light crumb choose unbleached for better flavor
• Baking powder: 1 teaspoon to help the cake rise and become fluffy
• Baking soda: half a teaspoon to create tenderness and balance acidity
• Salt: half a teaspoon to enhance all the other flavors and round out sweetness
• Pumpkin pie spice: 1 tablespoon for that classic warm autumn flavor fresh or store bought is fine but fresh gives brightness
• Unsalted butter: half a cup softened for creaming use high quality butter for richness
• Brown sugar: threequarters cup packed contributes moisture and a deep caramel flavor
• Eggs: two large to bind ingredients and create lift room temperature eggs blend more smoothly
• Pure pumpkin puree: one cup provides moisture, color, and seasonal character look for puree without additives
• Plain wholemilk Greek yogurt: quarter cup adds tanginess and tender crumb opt for creamy consistency
• Pure vanilla extract: one teaspoon to enhance sweetness and flavor complexity
• Powdered sugar: threequarters cup for the glaze which should be smooth without grit
• Whole milk: two tablespoons to achieve the perfect drizzle consistency in the glaze
• Pure vanilla extract (for glaze): half a teaspoon in the glaze for delicate aroma

Instructions

Prepare the Cake Batter:

Preheat your oven to 350 degrees Fahrenheit and lightly grease an 8inch square baking pan making sure the grease reaches all corners to prevent sticking. In a medium bowl whisk together the flour baking powder baking soda salt and pumpkin pie spice ensuring even distribution of the leavening and spices. In a large bowl cream the softened butter with the brown sugar until the mixture turns light in color and fluffy about two to three minutes this step builds the foundation for a tender crumb and good rise. Beat in the eggs one at a time mixing well after each addition this helps the batter become smooth and homogenous. Stir in the pumpkin puree Greek yogurt and vanilla extract mixing just until the wet ingredients are uniform and smooth. Gently fold the dry ingredients into the wet mixture gradually combining just until no streaks remain be careful not to overmix as this will make the cake tough.

Bake the Cake:

Pour the batter evenly into the prepared pan smoothing the surface with a spatula to ensure even baking without peaks or valleys. Bake for twentyeight to thirtytwo minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs this ensures the cake stays soft and moist. Allow the cake to cool in the pan for about ten minutes before gently transferring it to a wire rack to cool completely this prevents it from breaking apart.

Mix the Vanilla Glaze:

In a small bowl whisk together the powdered sugar milk and vanilla extract until glaze is smooth and pourable. If the glaze is too thick add a few drops of milk at a time until it flows easily but is not runny.

Finish and Serve:

Once the cake is completely cooled drizzle the glaze over the top letting it cascade naturally down the edges. Allow the glaze to set for about ten minutes before slicing into squares. Serve the cake slightly warm or at room temperature to enjoy the texture and flavors fully.

My favorite part of this recipe is the pumpkin pie spice mix which brings that nostalgic taste of autumn into the cake every time. I recall cozy mornings with family eating this as the leaves fell outside it became a small tradition that shaped my love for seasonal baking.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to three days to keep it soft. If you want to keep it longer freeze unglazed slices wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight then add the glaze before serving for a fresh look and taste.

Ingredient Substitutions

Greek yogurt can be swapped with sour cream to keep moisture and add a slight tang without changing texture noticeably. Use white whole wheat flour instead of all purpose for more fiber and a subtle nuttiness but remember this flour absorbs a little more moisture so you may need to adjust liquids slightly. Mashed sweet potato makes a lovely swap for pumpkin puree offering natural sweetness and soft texture while keeping the fall color vibrant.

Serving Suggestions

Add toasted pecans or walnuts on top for a crunchy contrast. Sprinkle cinnamon sugar over the glaze for an extra layer of aroma and slight crunch. Pair it with a cup of strong coffee chai latte or even a warm glass of apple cider to amplify the seasonal vibe. For a dessert twist serve slices with vanilla or cinnamon ice cream.

This pumpkin breakfast cake is perfect for autumn mornings and holiday brunches and can be dressed up or kept simple. Make it ahead and freeze unglazed slices for easy serving on busy mornings.

Common Questions About Recipes

→ Why is my cake dense instead of fluffy?

Over-mixing develops excess gluten, leading to density. Mix gently until ingredients combine, ensuring fresh leavening for optimal rise.

→ How can I prevent the glaze from soaking into the cake?

Apply glaze when the cake is fully cooled to avoid melting or soaking. Adjust glaze thickness by adding powdered sugar if too runny.

→ Can I use a different pan size for baking?

A 9-inch round or loaf pan works well. Bake time may vary—check doneness with a toothpick inserted into the center.

→ How to make the cake dairy-free?

Replace butter with vegan butter and Greek yogurt with dairy-free alternatives. Use plant-based milk in the glaze for a dairy-free version.

→ What are good serving suggestions for this cake?

Enhance with toasted pecans or cinnamon sugar, pair with coffee or chai latte, or serve alongside vanilla or cinnamon ice cream for dessert.