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This Deliciously Moist Cranberry Orange Breakfast Cake Recipe is a bright, tender cake that wakes up your morning with zesty orange and tart cranberries. I make this cake every holiday season and on slow weekend mornings — it always disappears fast. If you like easy bakes with big flavor, this version is one I’ve tested and refined until it reliably stays moist.

(If you want a cranberry loaf with orange glaze for the holidays, check this cranberry bread with orange glaze for a similar flavor profile.)

Why Make This Recipe

It balances bright citrus with tart cranberries for a lively, not-too-sweet breakfast treat.
The cake keeps well, so you can bake ahead for busy mornings or brunch guests.
It’s made with simple pantry ingredients and a quick mixing method — perfect for everyday bakers.
The crumb stays moist because of buttermilk (or a buttermilk substitute) and a gentle mixing technique.
Personal insight: I love this cake because the orange zest and fresh cranberries create a fresh aroma that fills the kitchen while baking.

(For an easy fruity dip that pairs well with brunch, try this caramel apple cheesecake dip.)

Recipe Overview

Prep time: 15 minutes
Cook time: 35–45 minutes (see notes on pan choice)
Total time: 50–60 minutes
Servings: 8–10 slices
Difficulty: Easy
Method: Creaming butter and sugar, fold in dry ingredients and wet ingredients (buttermilk + eggs), fold in cranberries, then bake at 350°F (175°C) until a skewer comes out clean.

(If you prefer a spiced seasonal cake, this vegan pumpkin spice cake uses similar techniques for a tender crumb.)

My Experience Making This Recipe

I tested this cake multiple times using both fresh and frozen cranberries and found a small change made a big difference: toss berries in a tablespoon of flour to keep them from sinking. I also experimented with a 9-inch Bundt vs. 9×13 pan — the Bundt gave a prettier presentation, while the 9×13 shortened baking time and made even slices easier.

(For another crowd-pleasing dessert to serve alongside, I often make this caramel apple cheesecake dip.)

How to Make Deliciously Moist Cranberry Orange Breakfast Cake Recipe

Start by creaming 1/2 cup (115 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light, about 2–3 minutes. Beat in 2 large eggs, one at a time, then stir in 1/4 cup (60 ml) fresh orange juice and 2 teaspoons orange zest. In a separate bowl whisk 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. Alternate folding the dry mix with 1/2 cup (120 ml) buttermilk, beginning and ending with dry ingredients. Gently fold in 1 to 1 1/2 cups fresh or frozen cranberries tossed with 1 tablespoon flour. Pour into a greased 9-inch Bundt or an 8×8/9×13 pan and bake at 350°F (175°C) for 35–45 minutes, until a toothpick comes out clean. Cool 10 minutes, then invert to finish cooling; glaze if desired.

Expert Tips for Success

Room-temperature ingredients: Bring butter and eggs to room temp for smoother creaming and better lift.
Don’t overmix: Fold gently after adding flour to avoid a tough crumb; stop when no streaks of flour remain.
Prevent sunk cranberries: Toss berries with a tablespoon of flour so they suspend in the batter.
Pan prep: For Bundt pans, use nonstick spray with flour or brush with melted butter and dust with flour to avoid sticking.
Check doneness by temperature: The center should read about 205°F (96°C) with an instant-read thermometer, or use the toothpick test.

How to Serve Deliciously Moist Cranberry Orange Breakfast Cake Recipe

Serve slightly warm or at room temperature with a light orange glaze (1 cup powdered sugar + 2–3 tbsp orange juice).
Pair with plain Greek yogurt and a drizzle of honey for added protein at breakfast.
Slice and serve on a brunch platter with fresh berries and mint for a pretty presentation.
This cake works well for holiday breakfasts, tea, or as a simple dessert after dinner.

(If you want another moist breakfast cake option, try this vegan pumpkin spice cake.)

Storage and Reheating Guide

Store at room temperature in an airtight container for up to 2 days to preserve moisture. For longer storage, refrigerate up to 5 days wrapped tightly in plastic wrap and placed in a container. Freeze slices wrapped tightly in plastic and then foil for up to 3 months; thaw in the fridge or at room temperature. Reheat single slices in the microwave for 15–25 seconds or in a 325°F (160°C) oven for 8–10 minutes to refresh the crumb.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum and reduce baking powder to 1 3/4 teaspoons to avoid metallic flavor.
Dairy-free: Substitute dairy-free butter and use unsweetened almond milk mixed with 1 tsp white vinegar as a buttermilk substitute.
Reduced sugar: Cut granulated sugar to 3/4 cup and add 2 tablespoons maple syrup for moisture.
Add-ins: Fold in 1/2 cup chopped toasted almonds or a teaspoon of ground cardamom for a fragrant twist.

Nutritional Highlights

The cake provides vitamin C from fresh orange juice and cranberries and a moderate amount of carbohydrates for quick morning energy.
Use low-fat dairy or dairy-free alternatives to reduce saturated fat if desired.
Allergen note: Contains eggs, wheat (gluten), and dairy unless adapted; follow variations for gluten-free or dairy-free needs.
Portion guidance: One slice is a satisfying breakfast portion; adjust if serving alongside other items.

Troubleshooting Common Issues

Dense cake: Likely overmixing or expired leaveners; sift baking powder and check freshness, and mix just until combined.
Soggy center: Oven temperature too low or underbaked; use an oven thermometer and bake until the center reaches ~205°F (96°C).
Sticking to the pan: Use proper greasing, or line a 9×9 pan with parchment; for Bundt pans, a brush of melted butter then dust of flour helps.

Frequently Asked Questions

Q1: Can I use frozen cranberries?
A1: Yes — use them straight from the freezer and toss with a tablespoon of flour. Frozen berries won’t need thawing and are less likely to bleed into the batter if kept cold.

Q2: Can I make this cake the night before serving?
A2: Absolutely. Bake and cool completely, then wrap or store in an airtight container overnight. If you want that fresh-baked aroma, warm slices briefly in the oven before serving.

Q3: What pan yields the best texture — Bundt or square pan?
A3: A Bundt pan gives a taller, more decorative cake and slightly longer bake time; a 9×13 or 8×8 pan bakes faster and produces more even slices. Adjust time (9×13 bakes 30–35 minutes; Bundt 40–50 minutes).

Q4: How can I make a lighter crumb?
A4: Use cake flour for a tender crumb or replace 1/4 cup of the all-purpose flour with cornstarch. Also cream butter and sugar until pale to incorporate more air, and avoid overworking the batter.

Conclusion

For more inspiration and a similar classic approach to cranberry and orange breakfast bakes, see this Cranberry & Orange Buttermilk Breakfast Cake | Alexandra’s Kitchen. Print