Cranberry Orange Breakfast Cake Recipe – Easy, Moist, and Delicious

Cranberry Orange Breakfast Cake Recipe — just the name makes you feel cozy, right? Imagine waking up to the scent of fresh oranges mingling with buttery sweetness and a hint of tart cranberries—pure morning magic. This cake has the perfect balance: bright citrus notes that wake you up and soft, buttery crumb that comforts you.

It’s a quick, cheerful bake for slow weekends, but fancy enough to share during the holidays. Whether you’re juggling morning chaos with kids or hosting a brunch, this Cranberry Orange Breakfast Cake fits right in. Moist, tender, and bursting with color, it’s one of those recipes that feels special without being fussy.

Table of Contents

What is Cranberry Orange Breakfast Cake?

The Cranberry Orange Breakfast Cake is like sunshine in a baking dish—a soft, tender cake filled with tangy cranberries and the irresistible brightness of fresh oranges. It walks that delightful line between breakfast and dessert, which is honestly my favorite kind of treat. The sweetness of the orange pairs beautifully with the tartness of cranberries, giving every bite a pop of flavor that keeps you coming back for more. You can enjoy it warm with coffee, or later in the day with tea—it’s versatile like that.

The recipe is straightforward and beginner-friendly, so you don’t need to be a seasoned baker to whip it up. With just 15 minutes of prep, you can turn a few simple ingredients into a bakery-style treat that feels fancy without the effort.

Reasons to Try Cranberry Orange Breakfast Cake Recipe

If your mornings feel a little dull, this Cranberry Orange Breakfast Cake Recipe is your bright and flavorful pick-me-up. It’s not only gorgeous to look at—with those ruby-red cranberries studded in a golden orange base—but it’s also a breeze to make. No complicated steps or fancy tools needed, just your good old whisk and a cozy baking dish. It’s the perfect recipe for holiday brunches, family breakfasts, or even as a thoughtful homemade gift.

Plus, it makes your kitchen smell absolutely heavenly. And if you’re the kind who loves a make-ahead breakfast (because mornings can be wild), this cake keeps beautifully for days. If you loved the zesty comfort of my Easy Orange Cranberry Roasted Chicken Recipe, this sweet twist will totally win your heart.

Ingredients Needed to Make Cranberry Orange Breakfast Cake Recipe

• Dry Ingredients (except sugar):
  2 cups all-purpose flour
  1 ½ tsp baking powder
  ½ tsp baking soda
  ¼ tsp salt
• Sugar (for creaming):
  1 cup granulated sugar
• Wet Ingredients:
  ½ cup Greek yogurt or sour cream
  ½ cup unsalted butter, softened
  2 large eggs
  Zest from 1 large orange
  ½ cup freshly squeezed orange juice
• Cranberries:
  1 ½ cups fresh or frozen cranberries, halved if large

Instructions to Make Cranberry Orange Breakfast Cake Recipe

Let’s walk through this Cranberry Orange Breakfast Cake Recipe step by step, so you feel confident from the first whisk to the final slice. This isn’t one of those complicated, “need a pastry degree” bakes—just simple, satisfying comfort with bright cranberry and orange flavors. Grab your apron and let’s get started!

Step 1: Prepare the Pan and Preheat the Oven

Start this step-by-step process by preheating your oven to 350°F (175°C). This gives it plenty of time to reach the right temperature while you prep. Grease and flour a 9×9-inch baking dish, or line it with parchment paper if you prefer easy cleanup (because let’s be honest, nobody loves scrubbing pans before breakfast). This is one of those little details that makes a big difference—proper prep ensures your cake releases cleanly, keeping those edges beautifully golden.

If you’re new to baking or want more tips on how to prep your pans for perfect results, check out my Good Ole Fashion Mac and Cheese post where I share a few kitchen-tested tricks that work every time.

Step 2: Combine the Dry Ingredients

In a medium-sized mixing bowl, whisk together 2 cups all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Whisking helps to evenly distribute the leavening agents and aerates the flour, which keeps your cake light instead of dense. Think of this as building the foundation—like laying the framework before painting the walls.

For a wholesome twist, you can substitute half the flour with whole wheat pastry flour for a heartier bite. If you enjoy exploring healthy swaps, my Healthy Chicken and Cauliflower Rice Casserole dives into ingredient substitution ideas that work beautifully in baking too.

Step 3: Cream the Butter and Sugar

Now for the fun, fluffy part! In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until the mixture becomes pale and airy—about 3 to 5 minutes. This is where the magic happens: creaming traps tiny air bubbles in the batter, giving your Cranberry Orange Breakfast Cake Recipe its soft, tender texture.

If your butter isn’t quite soft enough, pop it in the microwave for just 5–7 seconds—not longer—or use my trick from the Cheesy Chicken Crescent Rolls post: slice the butter thin and let it sit at room temp for 10 minutes while you prep everything else.

Step 4: Add Eggs, Zest, and Orange Juice

This step-by-step layer is all about flavor. Add 2 large eggs, one at a time, beating after each addition until fully blended. Then stir in the zest from 1 large orange and ½ cup freshly squeezed orange juice. The zest gives you that deep, aromatic citrus note, while the juice adds natural sweetness and moisture.

If you’ve ever wondered whether zest really makes a difference—trust me, it does. It’s what separates a “nice cake” from one that makes people say, “Oh wow, what’s in this?” For the best results, zest your orange before juicing it (a common rookie mistake I made once and never again).

Step 5: Combine Wet and Dry Ingredients

Next, we marry the two mixtures. Gradually fold the dry ingredients into the butter mixture, alternating with ½ cup Greek yogurt or sour cream. Begin and end with the dry ingredients—this helps the batter stay smooth and prevents overmixing. Stir just until everything is combined; it’s okay if the batter looks a bit thick.

If you’re curious about why this alternating method matters, I talk more about balancing moisture and texture in batters in my Easy Glazed Carrots recipe—it’s a small detail with a big payoff.

Step 6: Fold in the Cranberries

Now the festive part—add 1½ cups of fresh or frozen cranberries (halved if large) to the batter. Gently fold them in with a spatula until evenly distributed. Be careful not to crush them too much; we want bright red bursts of tartness throughout the cake. If you’re using frozen cranberries, don’t thaw them first. Keeping them frozen helps maintain that vibrant color and prevents streaking.

For a touch of variation, you can mix in a handful of chopped nuts or white chocolate chips. If flavor pairings make you as happy as they do me, you might enjoy my Impressive Cranberry Brie Stuffed Chicken for another cranberry-forward recipe with savory notes.

Step 7: Pour and Smooth the Batter

Once the batter is ready, pour it into your prepared pan and spread it evenly with a spatula. The batter will be thick—almost like a soft dough—but don’t worry, that’s exactly how it should be. Smooth the top gently, and if you’re feeling fancy, sprinkle a little coarse sugar over the surface for that bakery-style sparkle and crunch.

This step-by-step move not only adds a beautiful texture but also keeps the top golden and slightly crisp, balancing the soft crumb inside.

Step 8: Bake the Cake

Slide your pan into the preheated oven and bake for 35–40 minutes. Around the 30-minute mark, your kitchen will smell like a citrus bakery dream—zesty, buttery, and warm. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready.

If you love the scent of citrusy baked goods, try my Easy Orange Cranberry Roasted Chicken Recipe next—it fills your kitchen with that same fragrant magic but in a savory twist.

Step 9: Cool and Serve

Once baked, let your Cranberry Orange Breakfast Cake cool in the pan for about 10 minutes. This gives it time to firm up before you transfer it to a wire rack. Then, slice it into squares or wedges and serve it warm or at room temperature. The texture is soft and buttery, and the cranberries create little pockets of tangy sweetness that balance everything perfectly.

If you’re planning to make this part of a brunch spread, it pairs wonderfully with a cozy drink like my Harvest Delight Pumpkin Sage Bisque or a cup of herbal tea.

And that’s it—your Cranberry Orange Breakfast Cake Recipe step by step from start to finish! Each stage builds flavor, color, and texture so beautifully that by the time you take your first bite, you’ll already be planning when to bake it again.

What to Serve with Cranberry Orange Breakfast Cake Recipe

This cake pairs beautifully with your favorite morning drink—hot coffee, a frothy latte, or even herbal tea. If you’re planning a brunch spread, serve it alongside yogurt parfaits or scrambled eggs for balance. During the holidays, I like to drizzle a light orange glaze over the top for extra citrus flair. You could even warm up slices and top them with a dollop of whipped cream or a scoop of vanilla Greek yogurt. For a cozy fall or winter brunch idea, check out my Best Thanksgiving Turkey Stuffing or Impressive Cranberry Brie Stuffed Chicken to round out your menu.

Key Tips for Making Cranberry Orange Breakfast Cake Recipe

1. Use room-temperature ingredients—cold butter or eggs can make your batter dense.
2. If using frozen cranberries, don’t thaw them before adding to the batter. This keeps the colors from bleeding.
3. Zest the orange before juicing it—it’s much easier that way!
4. Don’t overmix once you add the flour. Stir just until combined for that perfect crumb.
5. If you like a sweeter cake, sprinkle coarse sugar on top before baking for a lovely crunchy finish.
6. For a healthier twist, swap part of the all-purpose flour with whole wheat pastry flour.

Storage and Reheating Tips for Cranberry Orange Breakfast Cake Recipe

Store your Cranberry Orange Breakfast Cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. To keep it extra moist, wrap slices individually in plastic wrap or store in an airtight container. When you’re ready to enjoy it again, simply warm it in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes—it’ll taste freshly baked. If you’re freezing leftovers, wrap the cake tightly in foil and store it for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.

FAQs

Can I use dried cranberries instead of fresh? Yes, but rehydrate them in warm water for 10 minutes first.
Can I make this ahead of time? Absolutely! It actually tastes even better the next day as the orange flavor deepens.
Can I use orange extract instead of juice? Fresh juice gives the best flavor, but a few drops of extract will do in a pinch.
Is this cake sweet or tart? A perfect mix of both—balanced and bright.

Final Thoughts

This Cranberry Orange Breakfast Cake Recipe is more than a bake—it’s a morning mood booster. With its citrus brightness and cranberry tang, it’s comfort and cheer baked into one pan. Whether you’re treating your family on a lazy Sunday or baking for friends, this cake delivers that cozy, homemade feeling we all crave. And if you’re into bright, comforting flavors, you’ll also love my Harvest Delight Pumpkin Sage Bisque for the perfect cozy pairing.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print