Breakfast Cake
kodiakcakes.com/blogs/recipes/breakfast-cake
As a collegiate athlete, Kate W. was always on the hunt for a hearty, protein-packed breakfast to fuel her training. She whipped up this Breakfast Cake as an easy, grab-and-go option that kept her fueled all week long. After college, she brought the recipe home—only to realize she had some serious competition for the last slice. Turns out, her family loved it just as much as she did!
Luckily, Kate doesn’t mind making more. “It’s super quick, easy to customize, and tastes amazing every time,” she says. “I want to share my recipe with the world so others can enjoy it too!”
Made with Kodiak Buttermilk Power Cakes for that perfect balance of whole grains and protein, this Breakfast Cake is a meal-prep dream—delicious, satisfying, and ready to power your week.
Recipe provided by Kate W.
- Calories 335
- Protein 11g
- Total Fat 8g
- Carbs 57g
Ingredients
- 2 cups of Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup whole milk, room temperature
- 1 Tablespoon butter, melted
- 1 egg, room temperature
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 4 oz applesauce
- 3/4 cup of pumpkin purée
- 1/4 cup all-purpose flour, if needed
- 1/2 cup chocolate chips, divided
Topping Ideas:
- Chocolate chips
- Fresh Berries
- Sliced apples
Directions
- Preheat the oven to 350° Fahrenheit and prepare a 9x13” baking dish with non-stick cooking spray.
- In a medium sized mixing bowl, whisk together the Kodiak mix, brown sugar, and cinnamon
- Mix in the milk, butter, egg, bananas, vanilla, applesauce, and pumpkin purée. This makes a wet batter, but it should not be runny. If your batter seems too wet, whisk in the remaining flour 1-2 tablespoons at a time until you reach desired consistency
- Fold in 1/4 cup chocolate chips. Saving the rest to top the cake
- Pour the batter into the prepared baking dish and add the remaining chocolate chips with any other topping combo you desire.
- Bake for 25-30 minutes until a toothpick comes out clean and the edges of your cake are slightly golden brown.
- Let cool for 10-15 minutes in the baking dish before slicing.
- Enjoy for breakfast, lunch or dinner!
*Store leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave for 15-30 seconds before digging in!
