Classic 9x13 Pan Cake Recipe for Easy Breakfast or Dessert

This 9×13 pan cake recipe is a versatile and straightforward way to make a delicious, moist cake perfect for breakfast, brunch, or dessert. Its simple ingredients and easy steps make it ideal for both beginner and experienced bakers looking to serve a crowd with minimal fuss. Whether you’re preparing for a family gathering or a quick treat, this recipe delivers consistent, tasty results every time.

Ingredients

2 ½ cups (310 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (200 g) granulated sugar
½ cup (115 g) unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1 cup (240 ml) whole milk
Optional: 1 cup fresh berries or chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly dust with flour to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

In a separate bowl, beat the eggs. Add the melted butter, vanilla extract, and milk. Whisk until smooth and fully combined.
Pour the wet ingredients into the dry ingredients. Gently fold everything together using a spatula or wooden spoon until just combined. Do not overmix, as this can make the cake dense.
If desired, fold in berries or chocolate chips for added flavor and texture.

Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely or serve warm.

Tips

Substitutions: You can replace the milk with buttermilk for a tangier flavor or use dairy-free milk alternatives like almond or soy milk.
Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, microwave in 15-20 second intervals.
Prevent overmixing: Overmixing can lead to a dense cake. Mix just until ingredients are combined to keep the cake light and fluffy.

Adding extras: For a more decadent cake, sprinkle cinnamon or nutmeg into the dry ingredients or swirl in jam or cream cheese before baking.

Serving Suggestions

This cake is perfect served warm with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream. It pairs well with fresh fruit, such as strawberries or sliced bananas, and makes a great base for a breakfast buffet or a casual dessert.

Variations

Chocolate Chip Cake: Stir in 1 to 1.5 cups of semi-sweet chocolate chips into the batter before baking for a rich, chocolatey version.

Fruit-Infused: Add 1 cup of chopped fresh fruit like blueberries, raspberries, or chopped apples for a fruity twist.
Coconut Flavor: Mix in ½ cup shredded coconut into the batter or top with toasted coconut flakes after baking.
Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free alternative.

Storage and Reheating

Store the cake in an airtight container at room temperature for up to 2 days for best freshness. For longer storage, refrigerate for up to 5 days. To reheat, microwave slices on high for 15-20 seconds until warm. You can also reheat in a low oven (about 300°F/150°C) for 10-15 minutes for a more even reheating, especially if you want to preserve the cake’s moist texture. If freezing, wrap slices tightly in plastic wrap and aluminum foil, then store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat before serving for best texture.

Can I use different types of milk?

Absolutely. While whole milk gives the best results, you can substitute with 2% milk, skim milk, or non-dairy options like almond, soy, or oat milk. Keep in mind that using lower-fat or plant-based milks may slightly alter the texture and flavor.

What if I don’t have a 9×13-inch pan?

You can use a slightly smaller or larger pan, but baking times may vary. For a smaller pan, check for doneness around 30 minutes; for a larger pan, it may take a bit longer. Adjust baking time accordingly and use a toothpick to test for doneness.

Can I make this cake vegan?

Yes, to make this cake vegan, replace eggs with flax eggs or applesauce (about ¼ cup per egg), use plant-based butter, and non-dairy milk. Adjust the recipe as needed and follow the same baking instructions.

Is this cake suitable for gluten-free diets?

By substituting the all-purpose flour with a gluten-free flour blend and ensuring all other ingredients are gluten-free, you can make this cake suitable for gluten-sensitive individuals. Be sure to check labels for gluten content, especially with baking powder and vanilla extract.

How do I prevent the cake from drying out?

Ensure not to overbake the cake—start checking for doneness at the 30-minute mark. Cover the cake with foil if it begins to brown too much during baking. Storing in an airtight container helps retain moisture.

Classic 9×13 Pan Cake Recipe for Easy Breakfast or Dessert