I’ve been making this Cranberry Orange Breakfast Cake for years when I want something bright and simple for weekend brunch. It’s a tender, citrus-scented cake studded with fresh cranberries that’s just sweet enough to enjoy with coffee and sturdy enough to slice for a crowd. This recipe works well for holiday mornings, a casual brunch, or as a baked treat to bring to potlucks.

Why you’ll love this dish

This cake hits a lot of sweet spots: it’s quick to mix, uses pantry basics, and brings a fresh-tart pop from cranberries balanced by warm orange flavor. It’s just sweet enough to serve for breakfast without feeling like dessert, and the texture is soft and sliceable — perfect for serving to kids and grown-ups alike.

“Bright orange aroma, tart cranberries and a buttery crumb — this became my go-to brunch cake. Easy to make ahead and disappears fast.”

Reasons to try it

• Fast prep: most of the work is mixing; the oven does the rest.
• Budget-friendly: basic ingredients with a seasonal citrus boost.
• Versatile: serve warm with coffee or cooled with a light glaze for a more dessert-like finish.
• Crowd-pleaser: great for holiday breakfasts or a simple weekday upgrade.

If you enjoy simple, breakfast-friendly bakes, you might also like the way other small treats pair with morning coffee — for example this clickable mini pancake recipe I often make alongside for small hands: Mini Pancakes: Fluffy Bites of Breakfast Joy.

Step-by-step overview

This cake is a straightforward butter-cream method with a few quick steps:

1. Preheat and prep the pan.
2. Cream butter and sugar, then add eggs and orange.
3. Whisk dry ingredients separately.
4. Alternate adding dry mix and milk into the butter mixture.
5. Fold in cranberries, bake 30–35 minutes, and cool before slicing.

What you’ll need

• 1 cup fresh cranberries (rinsed and picked over).
• 1 orange — zest plus about 2–3 tablespoons juice (zest first, then juice).
• 1 1/2 cups all-purpose flour.
• 1 cup granulated sugar.
• 1/2 cup unsalted butter, softened.
• 2 large eggs, room temperature.
• 1/2 cup milk (whole or 2% recommended).
• 1 tsp baking powder.
• 1/2 tsp baking soda.
• 1/4 tsp salt.
• 1 tsp vanilla extract.

Ingredient notes and substitutions

• If cranberries are tart for your taste, add 2–3 tablespoons extra sugar or finish with a light glaze.
• For dairy-free: use plant-based butter and unsweetened almond or oat milk. Replace each egg with a flax egg for a vegan option (1 tbsp ground flax + 3 tbsp water per egg, chilled).
• For extra tenderness, substitute 1/4 cup of the flour with cake flour.

How to prepare it

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment if you prefer easier removal.
2. In a mixing bowl, cream the softened butter and sugar together until light and fluffy — about 2–3 minutes with a hand mixer or a little longer by hand.
3. Add the eggs one at a time, beating well after each addition so the batter stays smooth.
4. Stir in the orange zest and orange juice, and add the vanilla. Mix until combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Add the dry ingredients to the wet mixture in three additions, alternating with the milk: start with flour, then milk, then flour, then milk, and finish with the last flour addition. Mix gently until just combined — don’t overmix.
7. Toss the cranberries with a tablespoon of flour (this helps prevent them from sinking) and fold them into the batter with a spatula.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Best ways to enjoy it

Serve slices warm or at room temperature. Try these pairings:

• A smear of softened butter and a cup of dark roast coffee.
• A light orange glaze (powdered sugar mixed with a spoonful of orange juice) for a sweeter treat.
• A scoop of vanilla yogurt or mascarpone for a brunch buffet.
• For a playful breakfast board, add mini pancakes or other small bites alongside — if you like small breakfast sweets, check this blueberry cake donut recipe for another weekend idea: Blueberry Cake Donuts.

How to store & freeze

• Room temperature: Wrap the cooled cake tightly in plastic wrap or store in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for 3–4 days. Bring to room temperature or warm gently before serving.
• Freezing: Wrap tightly in plastic and foil, or slice first and freeze individual pieces in airtight bags for up to 3 months. Thaw overnight in the fridge or at room temperature.
• Reheating: Warm slices in a 325°F oven for 8–10 minutes or microwave a single slice for 10–15 seconds. Always reheat to a safe serving temperature and avoid repeated reheating.

Pro chef tips

• Use room-temperature eggs and milk for a smoother emulsion and more even rise.
• Zest the orange before juicing it — zest loses oils and aroma after the fruit is cut. Wash the orange well if you plan to use the zest.
• Tossing cranberries in a little flour stops them from sinking and gives an even distribution.
• Don’t overmix once the flour is added; that keeps the crumb tender.
• If the top browns too quickly, tent the cake loosely with foil for the last 10 minutes of baking.

Flavor swaps

• Streusel topping: mix 1/3 cup flour, 3 tbsp brown sugar, 2 tbsp cold butter and a pinch of cinnamon; sprinkle before baking.
• Citrus swap: use lemon instead of orange for a brighter, tarter cake.
• Nutty crunch: fold in 1/2 cup chopped walnuts or pecans for texture.
• Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend doesn’t contain it.
• Vegan: replace butter with solid coconut oil or vegan butter, eggs with flax eggs, and milk with plant milk.

Common questions

How long does this cake take to make from start to finish?

Active prep is about 15–20 minutes. With a 30–35 minute bake and a short cool, expect 55–70 minutes total.

Can I use frozen cranberries instead of fresh?

Yes. Do not thaw them — fold frozen cranberries directly into the batter after tossing in a little flour. Thawed berries can bleed and make the batter pink.

How can I make this less tart?

Reduce the cranberries to 3/4 cup or add a light powdered-sugar glaze after cooling to balance the tartness.

Is it safe to slice and refrigerate the cake?

Yes. Store cooled slices in an airtight container in the fridge for up to 4 days. If you plan to keep it longer, freeze portions tightly wrapped.

Can I double the recipe?

You can double it and bake in a 9×13-inch pan; check bake time (it may need longer). Or bake two 9-inch pans at the same temperature and rotate halves-way through.

If you want a different breakfast cake profile — like a glazed donut-style cake — try the linked blueberry cake donuts for inspiration and pairing ideas.

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