moonblush

Cake for Breakfast? Wake Up to These 10 Delicious Confections

Nothing beats a slice of something sweet with your morning coffee to start the day off right. I think most of us can admit to having leftover cake for breakfast from a friend’s wedding or even your own birthday party. Some cakes out there are ideal for mornings because they’re made with your favorite breakfast foods like yogurt, bananas, cinnamon rolls, and yes, even chicken and waffles. So we’ve put together 10 of our best cakes that can be enjoyed before noon. Celebrate waking up and getting out of bed with one of the breakfast-worthy creations in the slideshow above!

More delicious cakes:

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10 Raw, Paleo, and Vegan Cakes to Love and Devour

9 Birthday Cake Recipes to Wow Friends and Family

Boozy Butterscotch Cinnamon Roll Cake

Australia’s Belinda Lo, also known as The Moonblush Baker, creates a cake that combines her two favorite things — yellow sponge cake and a jaw-dropping layer of swirly sticky buns. And of course, no sticky bun is complete without a drizzle of butterscotch sauce and crushed pecans. Read more about the Cinnamon Roll Cake here. (Photo:Belinda Lo)

Gluten-Free Black Currant Polenta Cake

Most mornings are a rush to get out the door, so here’s a breakfast cake that you can make in a matter of minutes and all in the convenience of your coffee mug. Get the Polenta Cake recipe here(Photo:Joanna Farrow)

Date Shake Coffee Cake

This cake has the flavors of a date milk shake captured in a classic American baked good. The best way to enjoy it is with friends over a big pot of coffee. Get the Date Shake Coffee Cake here. (Photo: Lauren Volo)

Lemon Cornmeal Cake

This Italian-inspired cornmeal cake is not only great for breakfast but stays moist because of the extra-virgin olive oil in the batter. Plus, it’s gluten-free! Get the recipe here. (Photo:Martha Stewart)

Banana Buttermilk Bread

Claire Ptak, owner of East London’s popular Violet Bakery, shares the recipe for its best selling cake that’s incredibly moist thanks to a special ingredient. Get the Banana Buttermilk Bread recipe. (Photo: Kristin Perers)

Black Tea With Honey Buttercream Cake

Kristin Rosenau of the dessert blog Pastry Affair is behind this cup of tea turned into a slice of cake. She infuses the milk that bakes in the cake by seeping strong black tea. Read more about the Black Tea Cake here. (Photo:Kristin Rosenau)

Gluten-Free Greek Yogurt Citrus Cake

Greek yogurt and fresh citrus zest make this cake by Cannelle et Vanille tart and bright. She sprinkles the top with dried rose petals for a colorful and charming effect. Get the recipe here. (Photo: Aran Goyoaga)

Chocolate Chip Pumpkin Loaf

Author of Clean Green Eats, Candice Kumai, shares a recipe that combines a fall favorite (pumpkin) and a year-round favorite (chocolate) into one loaf. The result is simple yet delicious. When it’s cooled, add a spoonful of pumpkin butter (yes, that exists) for an extra treat. Get the Chocolate Chip Pumpkin Loaf recipe(Photo: Avi Abeler)

Black-and-White Pancake Cake

Who doesn’t enjoy a good stack of flap jacks in the morning? How about taking it to dessert territory with maple-sweetened chocolate pancakes. Don’t worry, instead of syrup each layer is filled with a maple cream. Get the Pancake Cake recipe here. (Photo: Leigh Beisch)

Banana Hazelnut Bundt Cake

Banana bread gets a makeover in this beautiful bundt cake that’s covered in a luscious brown butter glaze. New York’s Samantha Seneviratne of baking blog Love, Cake is behind this breakfast-worthy treat. Read more about the Banana Hazelnut Bundt Cake(Photo:Samantha Seneviratne)

Fried Chicken and Waffles Cake

Chicken and waffles is a breakfast staple for many of us so the next logical step is to eat it in a cake. Glazed and Confused blogger Graham Blackall busts out all the stops and bakes vanilla-buttermilk cake and fills each layer with maple syrup buttercream and spicy sage caramel. For the finishing touch? He adds dancing chicken nuggets and a Belgian waffle on top. Read more about the Chicken and Waffles Cake. (Photo: Graham Blackall)