Cranberry Orange Breakfast Cake: A Bright, Moist Morning Treat Worth Waking Up For

A good breakfast cake should feel comforting yet refreshing, and this Cranberry Orange Breakfast Cake does exactly that. Bursting with tart cranberries and fresh citrus, it strikes a beautiful balance between sweetness and zing. The texture is tender and moist, almost like a coffee cake but lighter, making it perfect for mornings, brunch gatherings, or even an afternoon pick-me-up. I tried this recipe once with a splash of almond milk when I ran out of regular milk, and it worked wonderfully without compromising texture. The bright orange aroma perfumes the entire kitchen as it bakes, while the cranberries add pops of color and flavor in every bite. Whether you serve it warm with tea or slice it ahead for meal prep, this cake is a seasonal favorite that never disappoints.

Why You’ll Love This Recipe

This Cranberry Orange Breakfast Cake delivers a harmonious blend of tart cranberries and fragrant citrus, creating a vibrant flavor profile perfect for breakfast or brunch. Its tender crumb stays moist thanks to the combination of butter, milk, and fresh orange juice, while the cranberries offer pleasant bursts of acidity. The preparation is simple, making it ideal for busy mornings or holiday gatherings when you need something impressive yet manageable. It’s also incredibly versatile — you can use fresh or frozen cranberries, adjust the sweetness, or experiment with additional spices. The cake slices beautifully, reheats well, and maintains its soft texture for days. Whether you enjoy it warm from the oven or chilled with coffee, this recipe gracefully balances brightness and comfort.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh or frozen cranberries – These provide vivid color and tartness, creating a lovely contrast against the sweet, citrus-infused cake. Frozen cranberries work perfectly; just add them without thawing.

Orange zest and fresh orange juice – The zest carries essential oils that add fragrance, while the juice enhances flavor and moisture.

Unsalted butter – Gives the cake richness and a soft texture. Softened butter ensures smooth mixing and even crumb.

Granulated sugar – Sweetens the batter and helps cream the butter into a light, fluffy base.

Eggs – Bind the batter and add structure, helping the cake rise evenly.

All-purpose flour – Provides the foundation of the cake. It absorbs the wet ingredients and supports the cranberries without making the cake dense.

Baking powder – Ensures a gentle, consistent rise, keeping the cake light.

Milk – Adds moisture and creates a tender crumb. Whole milk is traditional, but I’ve used almond milk with great success.

Salt – Enhances every flavor, especially the citrus and berry notes.

Vanilla extract – Adds warmth and depth, rounding out the bright fruit.

Directions

Begin by preheating your oven to 350°F (175°C) and preparing an 8-inch square baking pan with parchment or a light coating of butter. Cream the butter and sugar in a mixing bowl until light and fluffy. Add eggs one at a time, mixing thoroughly. Incorporate the orange zest and vanilla.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with milk. Mix only until just combined, as overmixing can toughen the cake. Gently fold in the cranberries, reserving a handful to scatter on top for an appealing finish.

Spread the batter evenly into the baking pan, smoothing the surface with a spatula. Sprinkle the remaining cranberries on top and lightly press them into the batter. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly crisp around the edges.

Allow the cake to cool in the pan for several minutes before transferring it to a wire rack. Serve warm or at room temperature, ideally with a dusting of sugar or a drizzle of light glaze if you enjoy a sweeter finish.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves 8.
Prep time: 15 minutes
Bake time: 40–45 minutes
Total time: about 1 hour

Storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual slices in a 300°F (150°C) oven for 5–7 minutes, which restores moisture and softens the crumb. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Variations and Customizations

Cranberry Almond Breakfast Cake

Fold in sliced almonds and replace part of the milk with almond milk for a nutty, aromatic variation.

Spiced Cranberry Orange Cake

Add cinnamon, nutmeg, or cardamom to enhance warmth and create a holiday-ready version.

Lemon Cranberry Cake

Swap orange zest and juice for lemon for a brighter, sharper citrus profile.

Glazed Cranberry Orange Cake

Prepare a simple glaze using powdered sugar and orange juice, drizzling it over the warm cake for added sweetness.

Cranberry Cream Cheese Swirl Cake

Add spoonfuls of softened cream cheese to the batter and lightly swirl for richness.

Berry Blend Version

Combine cranberries with raspberries or blueberries for added sweetness and color.

Orange Poppy Seed Cake

Fold in a tablespoon of poppy seeds for pleasant texture and visual appeal.

Streusel-Topped Cranberry Cake

Add a crumb topping of flour, butter, and sugar for a bakery-style finish.

FAQs

Can I use dried cranberries instead of fresh?

Yes, but soak them in warm water or orange juice first to soften and prevent dryness.

Can I use frozen cranberries?

Absolutely. Add them straight from the freezer.

Is this cake sweet or tart?

It leans mildly sweet with a tart contrast from the cranberries.

Can I make this cake gluten-free?

A high-quality gluten-free flour blend works well in place of all-purpose flour.

Can I use a different pan size?

A 9-inch pan works but may reduce baking time by a few minutes.

Why did my cake turn out dense?

Overmixing or using cold butter can affect texture. Ensure proper creaming of butter and sugar.

Can I add nuts?

Yes, walnuts, pecans, or almonds make excellent additions.

Should I thaw frozen cranberries first?

No, use them frozen to avoid excess moisture in the batter.

Can I reduce the sugar?

Yes, reducing by up to one-third still maintains structure.

Can I double the recipe?

Yes, bake in a 9×13-inch pan and extend the baking time slightly.

Conclusion

This Cranberry Orange Breakfast Cake combines simplicity with vibrant flavor, making it an ideal recipe for mornings, brunches, or festive gatherings. Its tender crumb, citrus aroma, and bursts of tart cranberries create a balanced and refreshing treat that feels both comforting and refined. The recipe adapts beautifully to variations, allowing you to highlight seasonal ingredients or personal preferences. Whether served warm with tea or sliced for a quick breakfast, this cake remains moist, fragrant, and delightfully memorable with every bite.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!