This Cranberry Orange Breakfast Cake is soft, bright, and bursting with fresh citrus flavor. Sweet orange zest meets tart cranberries in a buttery, moist crumb that’s perfect for mornings, brunch, or cozy holidays. Quick to make and beautiful to serve — it’s sunshine in cake form!
💛 Why You’ll Love This Cranberry Orange Breakfast Cake
It’s fresh, easy, and full of flavor! The tangy cranberries and sweet orange make a perfect pair, and the recipe comes together in minutes with simple pantry ingredients. Lightly sweet, soft, and stunning — this cake is perfect for breakfast, tea time, or a festive table.
🧺 What You’ll Need
You only need simple ingredients for this cozy cake:
- 2 cups all-purpose flour – gives the cake its soft structure.
- 1 ½ tsp baking powder – for a light, fluffy rise.
- ½ tsp salt – balances the sweetness.
- ½ cup unsalted butter, softened – adds rich flavor.
- ¾ cup granulated sugar – just enough sweetness.
- 2 large eggs – for moisture and texture.
- ½ cup sour cream or Greek yogurt – keeps the crumb tender.
- Zest of 1 orange + ¼ cup fresh orange juice – the citrus kick.
- 1 ½ cups fresh or frozen cranberries – tart bursts in every bite.
- 1 tsp vanilla extract – warm, cozy aroma.
Optional: A light orange glaze made with powdered sugar and juice for extra sparkle!
🍊 How to Make Cranberry Orange Breakfast Cake
- Prep the oven – Preheat to 350°F (175°C). Grease and line an 8-inch square pan.
- Mix dry ingredients – Whisk flour, baking powder, and salt together.
- Cream butter & sugar – Beat until light, then add eggs, vanilla, orange zest, and juice.
- Combine – Alternate adding the dry mix and sour cream, blending until smooth.
- Fold in cranberries – Gently mix to keep the berries whole.
- Bake – Pour batter into the pan and bake 35–40 minutes, until golden and set.
- Cool & finish – Let it cool before dusting with powdered sugar or drizzling glaze.
Soft, citrusy, and full of tart cranberry bites — a slice of this cake makes any morning special.
📌 You Must Know
A few key tips make this cake truly shine! Always use fresh orange zest, not bottled flavoring — it gives that natural citrus aroma. If using frozen cranberries, don’t thaw them; add straight to the batter to prevent streaks of color. Also, measure flour correctly — spoon it into the cup and level off for the perfect light texture.
Avoid overmixing once you add the flour. Gentle mixing keeps the crumb soft and airy. And remember: every oven bakes differently, so start checking at 35 minutes — the cake is ready when a toothpick comes out clean.
Lastly, let it cool before cutting. Warm cake can crumble easily, but once set, it slices beautifully and stays moist for days.
🔥 Perfecting the Cooking Process
For the best results, use room-temperature ingredients — they blend more evenly for a smoother batter. The butter should be soft, not melted; this creates that tender crumb we love. When creaming butter and sugar, take your time — light and fluffy texture means air is incorporated properly.
Use an 8-inch pan for a taller, bakery-style cake. Don’t rush the baking; that golden top and citrusy aroma are worth the wait! Once baked, let it rest in the pan for 10 minutes before transferring to a rack.
If you’d like an extra finishing touch, brush the warm cake with a little orange juice and sugar — it adds shine, flavor, and a moist crumb that lasts for days.
🎨 Add Your Touch Cranberry Orange Breakfast Cake
This cake is wonderfully versatile, so feel free to make it your own! Add a handful of white chocolate chips for extra sweetness or sprinkle slivered almonds on top for crunch. If you love spice, a pinch of cinnamon or nutmeg adds warmth and depth.
Want a prettier finish? Drizzle a quick orange glaze (powdered sugar + juice) or top with candied cranberries for a festive touch. You can even bake the batter into muffins for grab-and-go breakfasts.
For a lighter version, swap butter with coconut oil or try whole wheat flour for a wholesome twist — this recipe adapts beautifully while keeping its soft, citrusy charm.
🧊 Storing & Reheating
Keep leftovers fresh by storing the cooled cake in an airtight container at room temperature for up to 3 days, or in the fridge for 5–6 days. It also freezes perfectly — wrap slices in plastic wrap and freeze up to 2 months.
To reheat, warm a slice in the microwave for 10–15 seconds or pop it in a 300°F oven for a few minutes. It’ll taste freshly baked again — soft, fragrant, and full of flavor.
Pro tip: enjoy it slightly warm with a cup of coffee or tea for that perfect morning comfort!
👨🍳 Chef’s Helpful Tips for Cranberry Orange Breakfast Cake
- Use real oranges. Fresh juice and zest make all the difference — skip bottled juice for that bright, natural flavor.
- Balance the tartness. If your cranberries are very sour, toss them in a tablespoon of sugar before adding to the batter.
- Test for doneness. Insert a toothpick in the center — it should come out clean with a few crumbs, not wet.
- Don’t skip the rest. Cooling helps the crumb set, making clean slices and a better texture.
- Make it ahead. This cake tastes even better the next day as the citrus and berry flavors meld together overnight.
A little patience and fresh ingredients will turn a simple cake into something bakery-worthy!
❓ FAQ for Cranberry Orange Breakfast Cake
Can I use dried cranberries?
Yes! Rehydrate them in warm orange juice or water for 10 minutes before using.
Can I make this cake dairy-free?
Absolutely — replace butter with plant-based margarine and use non-dairy yogurt or coconut cream.
Can I double the recipe?
Yes, bake it in a 9×13-inch pan and adjust the baking time to around 45–50 minutes.
Can I use another fruit?
Blueberries, raspberries, or chopped strawberries work beautifully too!
🍽️ Conclusion
This Cranberry Orange Breakfast Cake is the kind of recipe that makes mornings brighter and gatherings sweeter. With its soft crumb, citrus aroma, and bursts of tart cranberry, every slice feels homemade with love. It’s simple, quick, and endlessly versatile — perfect for holiday brunches, weekend treats, or cozy coffee breaks.
Once you try it, it’s sure to become a repeat favorite in your kitchen. Serve it warm, share it with friends, or wrap up slices as thoughtful gifts — it’s pure comfort in every bite.
Cranberry Orange Breakfast Cake – Moist, Bright, and Easy to Make
Description
This moist and buttery Cranberry Orange Breakfast Cake combines sweet citrus with tart cranberries for the perfect morning treat. Light, fresh, and easy to make — it’s ideal for breakfast, brunch, or holidays.
Ingredients
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch pan.
Whisk flour, baking powder, and salt in a bowl.
In another bowl, cream butter and sugar until fluffy. Add eggs, vanilla, zest, and orange juice.
Mix in dry ingredients alternately with sour cream until smooth.
Fold in cranberries gently.
Pour into the pan and bake for 35–40 minutes or until golden.
Cool, then dust with powdered sugar or drizzle with glaze if desired.
Notes
- Use fresh orange zest for the best flavor.
If using frozen cranberries, don’t thaw before baking.
Add a light glaze (powdered sugar + orange juice) for a bakery-style finish.
