The Best Cranberry Orange Breakfast Cake for Brunch Lovers

This Cranberry Orange Breakfast Cake is a soft, buttery, and tangy morning treat bursting with fresh cranberries and bright orange zest. It’s simple to make, perfectly moist, and ideal for breakfast, brunch, or holiday mornings. With just one bowl and a few basic ingredients, you get a cake that feels fresh, festive, and homemade — delicious warm or chilled.

Why You’ll Love This Cranberry Orange Breakfast Cake

It’s quick, flavorful, and beautifully balanced — the tart cranberries meet sweet orange for a refreshing twist. This cake stays tender for days, freezes well, and fits any occasion. Perfect for cozy mornings or to share with guests, it’s a cheerful bake that always impresses.

What You’ll Need

You only need simple pantry staples for this bright, bakery-style breakfast cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• ½ cup buttermilk
• 1 ½ cups fresh or frozen cranberries (halved if large)
• (Optional) sprinkle of coarse sugar or glaze for topping

Everything blends into a soft, smooth batter with pops of cranberry and citrus. The orange juice keeps the texture moist, while the zest gives each bite a fragrant, sunny note.

How to Make Cranberry Orange Breakfast Cake

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan.
2. Cream butter and sugar until light and fluffy. Add eggs, vanilla, orange zest, and juice; mix well.
3. Combine dry ingredients in a separate bowl: flour, baking powder, and salt.
4. Mix wet and dry together, alternating with buttermilk, until smooth.
5. Fold in cranberries gently with a spatula.
6. Pour into pan and smooth the top. Bake 35–40 minutes, or until golden and a toothpick comes out clean.
7. Cool slightly before slicing or drizzling with glaze.

The result: a moist, tender cake with a sweet-tart flavor that’s perfect for mornings or brunch tables.

You Must Know

For the best flavor and texture, use fresh cranberries when possible — they hold their shape and add a juicy pop. If you’re using frozen cranberries, don’t thaw them before mixing, or they’ll bleed too much color into the batter. Always zest your orange before juicing it, and use freshly squeezed juice for a clean, bright taste.

Room-temperature ingredients make a big difference — soft butter and eggs help create that light, fluffy crumb. Avoid overmixing once the flour goes in; it can make the cake dense. Finally, make sure to test with a toothpick: it should come out clean or with a few moist crumbs, not wet batter.

Perfecting the Cooking Process

To achieve that perfect golden top and tender inside, bake in the center of the oven for even heat. If your cake browns too fast, loosely cover it with foil halfway through. Let it cool in the pan for 10 minutes before transferring to a rack — this helps it set without drying out.

You can add a light orange glaze (powdered sugar + orange juice) for shine or sprinkle coarse sugar before baking for a sweet crunch. For extra lift, beat your butter and sugar for at least 3 minutes; air is your secret to that soft texture.

This cake is forgiving — as long as you use fresh ingredients and don’t overbake, it’ll come out beautifully moist and aromatic every time.

Add Your Touch Cranberry Orange Breakfast Cake

This Cranberry Orange Breakfast Cake is easy to customize! Add a handful of white chocolate chips for sweetness or chopped pecans or walnuts for crunch. If you like a bakery-style finish, dust the top with powdered sugar or drizzle an orange glaze once it cools.

Want a cozier flavor? Mix in a pinch of cinnamon or nutmeg to warm up the citrus notes. For a lighter version, swap butter with Greek yogurt or use half whole wheat flour. You can also bake it as mini loaves or muffins — perfect for gifting or freezing in portions.

Small changes make this cake feel new every time, while the classic cranberry-orange duo keeps it bright and irresistible.

Storing & Reheating

Warm up with cozy seasonal treats.

Store the cooled cake in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. To freeze, wrap slices individually and store for up to 2 months — just thaw overnight in the fridge.

When ready to serve, warm a slice in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for a few minutes to revive that fresh-from-the-oven texture. If you glazed the cake, reheat gently to avoid melting the topping too much.

It stays soft, moist, and flavorful even after a few days — making it the perfect make-ahead breakfast or snack.

Chef’s Helpful Tips for Cranberry Orange Breakfast Cake

Find more simple side recipes.

• Use fresh ingredients: Fresh orange zest and juice give the best flavor — bottled juice won’t deliver the same brightness.
• Don’t overmix: Once the flour is added, mix gently. Overmixing can make the cake dense.
• Check doneness early: Start checking at 35 minutes; every oven bakes differently.
• Room temperature matters: Soft butter and eggs blend better, giving you a fluffier texture.
• Balance the tartness: If your cranberries are very sour, toss them with a spoon of sugar before adding to the batter.

These small details make a big difference and help your cake come out tender, flavorful, and picture-perfect every time.

FAQ for Cranberry Orange Breakfast Cake

Can I use frozen cranberries?
Yes! Use them straight from the freezer — don’t thaw, or they’ll release too much liquid.

Discover more easy meal ideas.

Can I make this ahead?
Absolutely. It stays moist for days and freezes beautifully.

Can I use other fruits?
Blueberries, raspberries, or even chopped apples work great if you want a variation.

How do I make it dairy-free?
Swap butter for coconut oil and use almond or oat milk with a bit of lemon juice in place of buttermilk.

What if I want it sweeter?
Add a glaze made with powdered sugar and orange juice for an extra burst of flavor and shine.

Conclusion

This Cranberry Orange Breakfast Cake is the perfect mix of bright citrus, buttery comfort, and a hint of tart cranberry freshness. Simple to make yet special enough for any morning, it turns everyday ingredients into something you’ll crave all season long.

Serve it warm for breakfast, pack it for brunch, or enjoy it with afternoon tea — it never disappoints. Each slice brings a burst of sunshine to your day and a reminder that homemade baking doesn’t need to be complicated to feel extraordinary.

Whether you make it for the holidays or a cozy weekend treat, this cake is sure to become a favorite that you’ll bake again and again.