Some mornings just call for something warm and sweet from the oven. The kind of morning where a slice of cake and a hot cup of coffee make everything feel just right. That’s why today I’m sharing Brenda Gantt’s Good Morning Cake recipe – or at least my best copycat version of it!
If you’ve ever watched Brenda Gantt cook, you know how special she is. She’s a Southern grandma from Alabama who shares simple, homemade recipes with love and joy. Brenda named this one her Good Morning Cake because it’s the perfect way to start the day.
This cake is soft, full of cinnamon, and smells amazing while it bakes. Just some self-rising flour, sugar, eggs, oil, and a few spices you probably already have in your kitchen. This cake is soft, sweet, and full of cinnamon goodness.
So go grab a mixing bowl and let’s make this easy, cozy treat together. It smells like fall and tastes like home.
Why You Will Love This Copycat Recipe
This copycat version brings all the comfort of Brenda’s original right to your kitchen. I love how simple it is to make. The mix of white and brown sugar creates this perfect sweetness that’s not too much.
The cinnamon and cloves fill your house with the most amazing smell while it bakes. You can have this cake ready in under an hour from start to finish.
It’s moist, tender, and has that homemade taste that makes everyone ask for seconds. Plus, it keeps well for days, so you can enjoy it all week long.
Brenda Gantt’s Good Morning Cake Ingredients
Here’s everything you need to make this yummy cake. I’ve added some details and swaps if you’re missing something.
- Self-Rising Flour (1 cup): This flour already has baking powder and salt mixed in. I use White Lily when I can, but any self-rising flour works. If you only have all-purpose, just add 1½ tsp baking powder and ¼ tsp salt.
- White Sugar (1 cup): Just your regular granulated sugar. It adds sweetness and gives the cake a nice crust on top.
- Light Brown Sugar (1 cup): Adds a rich, molasses-like flavor. I scoop it lightly, not packed. Dark brown sugar can work too but will give a deeper flavor.
- Ground Cinnamon (2 tablespoons): It’s a lot of cinnamon, but it’s the main ingredient here. That warm spice makes every bite taste like comfort.
- Ground Cloves (1 teaspoon): Just a pinch of this goes a long way. It adds a deep, cozy spice that blends well with the cinnamon.
- Large Eggs (4 regular or 3 extra-large): These help hold the cake together and give it moisture. If your eggs are big, 3 will do just fine.
- Vegetable Oil (½ cup): This keeps the cake soft and moist. You can use canola or any mild oil. Avoid olive oil—it’s too strong for this.
- Chopped Pecans (1 cup): These give the cake a nice crunch. You can use walnuts if that’s what you have, or leave the nuts out completely if needed.
Kitchen Tools You’ll Need
- Mixing bowls (one large, one small)
- 9×13 inch baking pan
- Wooden spoon or rubber spatula
- Measuring cups (dry and liquid)
- Fork (for beating eggs)
- Sifter or fine mesh strainer (optional)
- Butter or cooking spray (for greasing pan)
- Toothpick (for checking doneness)
How To Make Brenda Gantt’s Good Morning Cake
Step 1 | Get Your Oven Ready
Heat your oven to 400 degrees. This might seem hot, but it’s what makes the cake cook perfectly in just 30 minutes.
Step 2 | Prepare the Pan
Get out your 9×13 inch baking pan and grease it well with butter or cooking spray. Then dust it lightly with flour, tapping out any excess. This helps the cake come out clean.
Step 3 | Mix the Dry Ingredients
In a large mixing bowl, combine 1 cup self-rising flour, 1 cup white sugar, and 1 cup brown sugar. I like to sift my flour first, but if you don’t have a sifter, just make sure to break up any lumps.
Step 4 | Add the Spices
Add 2 tablespoons cinnamon and 1 teaspoon cloves to your dry ingredients. Use the back of a spoon to break up any clumps in the brown sugar, then mix everything together well.
Step 5 | Beat the Eggs
In a separate bowl, crack your eggs and beat them well with a fork. I do this over my mixing bowl just in case any shell falls in—it’s easier to fish out this way.
Step 6 | Combine Wet and Dry
Pour the beaten eggs into your dry ingredients. Add 1/2 cup vegetable oil and mix everything together. The batter will be very thick, almost like brownie batter.
Step 7 | Add the Pecans
Fold in 1 cup chopped pecans, mixing just until they’re evenly distributed throughout the batter.
Step 8 | Spread the Batter
Spoon the thick batter into your prepared pan. Since it’s so thick, you’ll need to spread it out with the back of a spoon to make sure it reaches all the corners.
Step 9 | Bake the Cake
Bake for 30 minutes at 400 degrees. Check for doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.
Step 10 | Cool and Serve
Let the cake cool in the pan for about 10 minutes before cutting. This helps it set up properly and makes slicing easier.
Chef Notes + Tips
- Make sure your spices are fresh – old cinnamon and cloves won’t give you the best flavor
- Don’t overmix the batter once you add the eggs and oil
- The batter will be very thick – this is normal and makes the cake dense and moist
- If you don’t have pecans, try walnuts or leave nuts out completely
- Room temperature eggs mix better than cold ones
- Check your cake at 25 minutes if your oven runs hot
- Let the cake cool completely before covering to prevent condensation
- This cake actually tastes better the next day as the flavors blend together
Make Ahead & Storage Tips
You can bake this cake the night before and it’ll still taste great in the morning. Just let it cool and then cover the pan with foil or plastic wrap.
For leftovers, I keep mine at room temperature for 2 days, covered tight. If you want to keep it longer, place it in an airtight container in the fridge. It’ll last about a week.
You can also freeze slices of this cake. Wrap each piece in plastic wrap, then put them in a freezer-safe bag. To reheat, microwave one slice for about 15–20 seconds or warm it in the oven at 300°F for a few minutes.
How To Serve This Good Morning Cake
This cake is perfect just as it is, but there are so many ways to make it even more special. I love serving it warm with a pat of butter on top – the butter melts right into the cake and makes it even more rich and delicious.
For breakfast, try it with a hot cup of coffee or tea. The cinnamon and cloves pair perfectly with coffee, and the sweetness is just right for starting your day.
If you want to make it into a dessert, add a scoop of vanilla ice cream on top. The cold ice cream with the warm, spiced cake is amazing. You could also drizzle some caramel sauce or maple syrup over the top for extra sweetness.
For special occasions, dust the top with powdered sugar or add a simple glaze made from powdered sugar and milk. A dollop of whipped cream on the side makes it feel fancy enough for company. The cake is also delicious with fresh berries or a sprinkle of toasted coconut on top.
Brenda Gantt’s Good Morning Cake Recipe FAQs
Overbaking is the main cause. Pull it out at 30 minutes—even if the top looks soft. Also, measure oil precisely. If your oven runs hot, check at 25 minutes.
You can reduce the sugar a little. Try using ¾ cup of each sugar instead of a full cup. The cake will still turn out tasty but not overly sweet.
Nope! It’s called a “Good Morning Cake,” but I eat it any time of day. It’s perfect for an afternoon snack or even a simple dessert after dinner.
A 9×13 inch pan is just right. If you use a smaller dish, the cake will be thicker and might need more time to bake. If you use a bigger pan, reduce the bake time a little and check early.
Stick a toothpick in the middle. If it’s clean or has a few crumbs, it’s ready. If it’s gooey with batter, bake it 3-5 more minutes. Keep an eye on it!
Brenda Gantt’s Good Morning Cake Recipe
Ingredients
Equipment
Method
- Heat your oven to 400 degrees. This might seem hot, but it’s what makes the cake cook perfectly in just 30 minutes.
- Get out your 9×13 inch baking pan and grease it well with butter or cooking spray. Then dust it lightly with flour, tapping out any excess. This helps the cake come out clean.
- In a large mixing bowl, combine 1 cup self-rising flour, 1 cup white sugar, and 1 cup brown sugar. I like to sift my flour first, but if you don’t have a sifter, just make sure to break up any lumps.
- Add 2 tablespoons cinnamon and 1 teaspoon cloves to your dry ingredients. Use the back of a spoon to break up any clumps in the brown sugar, then mix everything together well.
- In a separate bowl, crack your eggs and beat them well with a fork. I do this over my mixing bowl just in case any shell falls in—it’s easier to fish out this way.
- Pour the beaten eggs into your dry ingredients. Add 1/2 cup vegetable oil and mix everything together. The batter will be very thick, almost like brownie batter.
- Fold in 1 cup chopped pecans, mixing just until they’re evenly distributed throughout the batter.
- Spoon the thick batter into your prepared pan. Since it’s so thick, you’ll need to spread it out with the back of a spoon to make sure it reaches all the corners.
- Bake for 30 minutes at 400 degrees. Check for doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes before cutting. This helps it set up properly and makes slicing easier.
Brenda Gantt’s Good Morning Cake recipe is one of my favorites for a reason. It’s simple, cozy, and always makes the day feel a little brighter.
I hope you give this recipe a try and enjoy every bite. If you love cinnamon and easy baking, this cake is for you. Happy baking!
