Cranberry Orange Breakfast Cake Recipe

This cranberry orange breakfast cake has a bright, fresh flavor that works well for mornings, brunch, or afternoon coffee. The mix of tart cranberries and sweet orange gives it a clean taste without feeling heavy. If you’re looking for easy breakfast recipes like this, you’ll find more options on homeandfiesta.

You can bake this cake with basic pantry ingredients. It cuts neatly, holds its shape, and stays soft for days. You can serve it warm or cold. And you don’t need special equipment.

Below, you’ll see what the cake is, how it tastes, how to make it, and why the method works. I’ll also share clear tips and answer common questions so you can bake it with confidence.

Cranberry Orange Breakfast Cake

What Is Cranberry Orange Breakfast Cake?

Cranberry orange breakfast cake is a soft, moist sheet cake made with flour, butter, sugar, eggs, cranberries, and orange zest. It’s lighter than a dessert cake, so you can serve it in the morning without it feeling too sweet.

Cranberries add sharp flavor. Orange zest adds brightness. The batter stays simple, and the cake rises evenly without sinking.

You can add a glaze or leave it plain. You can also freeze slices and reheat them later.

Ingredients You Need

Here’s a simple list you can follow:

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup softened butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1 ½ cups fresh or frozen cranberries
• Optional: powdered sugar glaze or chopped nuts

If you use frozen cranberries, don’t thaw them. Thawed berries bleed into the batter and make streaks.

How To Make Cranberry Orange Breakfast Cake

Follow these steps for a clean, even bake and a soft crumb.

1. Prepare the pan

Heat your oven to 350°F. Grease a 9×13-inch baking pan and dust it with flour. This prevents sticking and helps the cake release cleanly.

2. Mix dry ingredients

In a bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Blend them well so the cake rises evenly.

3. Cream butter and sugar

In another bowl, beat the softened butter and sugar until pale and fluffy. Add the eggs one at a time. Add vanilla. Add the orange juice and zest. Mix until smooth.

4. Combine dry and wet

Add the dry ingredients to the wet ingredients in two or three portions. Stir gently. Don’t overmix. The batter should stay light and thick.

5. Fold in cranberries

Toss the cranberries with a teaspoon of flour. Add them to the batter and fold them in with a spatula. This keeps them from sinking.

6. Bake

Pour the batter into the prepared pan. Smooth the top. Bake for 35–40 minutes. Check with a toothpick. If it comes out clean, the cake is ready.

Let the cake cool for 10 minutes before cutting. This helps the slices hold their shape.

Why This Recipe Works

Balanced moisture

The mix of butter and orange juice keeps the cake soft without making it soggy. Baking powder and baking soda help the crumb rise and stay tender.

Flavor contrast

Cranberries add sharp, bright bites. Orange zest lifts the batter and cuts through the sweetness. The flavor stays balanced and clean.

Simple method

You don’t need special tools. The recipe uses basic creaming and folding. It’s easy to repeat and adjust.

Tips and Variations

These small changes can help fit the recipe to your taste:

• Use half whole-wheat flour to add a nutty flavor.
• Add walnuts or pecans for crunch.
• Add chocolate chips for a sweeter version.
• Add an orange glaze for more citrus flavor.

To make a glaze, mix powdered sugar with a tablespoon or two of orange juice until smooth. Drizzle over the warm cake.

Serving Ideas

You can cut the cake into small squares or larger slices. Serve it:

• Warm with coffee
• With yogurt and fresh fruit
• With a light dusting of powdered sugar
• As part of a holiday breakfast table

It’s easy to pack for school or work lunches too.

Meal Prep and Storage Tips

Let the cake cool before storing it. This keeps the top from turning sticky.

Room temperature

Store the cake in an airtight container for two to three days.

Refrigerator

If you want it to last longer, refrigerate it. It stays fresh for up to five days.

Freezer

Freeze the cake in slices:

1. Cool the cake.
2. Cut into squares.
3. Wrap each piece in plastic wrap.
4. Place them in a freezer-safe bag.

It keeps for up to three months. To serve, thaw at room temperature or microwave for 10–15 seconds.

Recipe FAQ,s

Can I use frozen cranberries?

Yes. Don’t thaw them. Add them straight to the batter after tossing with flour.

Can I use dried cranberries?

You can, but soften them first. Soak them in warm water for 10 minutes, then drain well.

Can I bake this in a round pan?

Yes. Use two 9-inch round pans. Bake for about 25–30 minutes.

How do I keep the cake moist?

Don’t overbake. Check the cake early. Also store it covered once it cools.

Can I reduce the sugar?

Yes. Reduce it by 1/4 cup. The cake will taste a little less sweet but still balanced.

Can I make this without orange juice?

You can replace it with milk, but the cake loses some flavor. Keep the zest for aroma.

Can I add a glaze?

Yes. A simple orange glaze adds sweetness and shine.