The cranberry orange buttermilk breakfast cake recipe holds a special place in my heart because it reminds me why I fell in love with cooking in the first place. I’m Salma, a 32-year-old home cook living in the U.S., and this cozy cake combines everything I adore—bright citrus, tart cranberries, and the tender richness of buttermilk. What began as a hobby grew into a passion shaped by online learning, family laughter, and culinary school lessons. Now, I share recipes like this one to inspire others to create comforting, homemade food that brings warmth, joy, and connection to their kitchens.
Why You’ll Love This cranberry orange buttermilk breakfast cake recipe
This recipe is a perfect blend of easy and elegant. It’s forgiving, simple to prepare, and feels extra special without requiring extra effort. The cranberries and orange zest make it taste like Christmas morning, but it’s light enough for any brunch table year-round. You can mix the batter the night before, pop it in the fridge, and bake it fresh in the morning — no stress, no rush, just that wonderful smell filling your home.
Ingredients
• Fresh cranberries – tart, juicy bursts of flavor in every bite
• Orange zest – bright citrus aroma that wakes up the cake
• All-purpose flour – gives the cake its soft, tender structure
• Buttermilk – adds tang and keeps it incredibly moist
• Unsalted butter – rich flavor and buttery crumb
• Sugar – balances the cranberries’ tartness
• Egg – binds everything together for a light, fluffy texture
• Baking powder – helps the cake rise beautifully
• Salt – enhances all the other flavors just a touch
Directions
In a large bowl, cream together the butter and sugar until light and fluffy — this is where the magic starts. The mixture should look pale and airy, and you’ll already catch that sweet, buttery aroma that sets the tone for the bake.
Add the egg and orange zest, mixing until just combined. You’ll immediately notice the fragrant citrus scent filling the air — it’s the essence of this recipe.
In another bowl, whisk together the flour, baking powder, and salt. This helps ensure even distribution and gives your cake that perfectly tender crumb.
Alternate adding the dry ingredients and buttermilk to the butter mixture, stirring gently after each addition. The batter should be smooth, creamy, and luscious — avoid overmixing to keep it light.
Fold in the cranberries, saving a few for sprinkling on top. Their ruby-red color will make the cake sparkle once baked, adding a festive, homemade charm.
Pour the batter into a greased baking dish, spreading it evenly from edge to edge. Scatter the remaining cranberries on top for that beautiful, rustic finish.
Bake until the top is golden and a toothpick inserted in the center comes out clean. The aroma of orange and butter will tell you it’s almost ready — a comforting smell that fills the whole house.
Let it cool slightly before slicing. The crumb will be soft and tender, the cranberries glistening like little jewels against the warm golden cake. It’s the perfect start to any morning — simple, sweet, and made with heart.
Cultural or Technique Note
This cake is inspired by the classic American breakfast cakes — simple, homey, and built around the comforting richness of buttermilk. The combination of fruit and citrus is timeless in American baking, echoing farmhouse kitchens where seasonal ingredients shine through pure, uncomplicated recipes.
Serving Suggestions
• With a warm cup of coffee or tea
• Topped with whipped cream or Greek yogurt
• Alongside scrambled eggs and bacon for a hearty brunch
• As a sweet afternoon snack with a citrus glaze drizzle
Pro Tips for Success
• Don’t overmix the batter — it keeps the cake tender and soft.
• Use room-temperature ingredients for a smoother batter.
• Toss cranberries in a little flour before folding them in to prevent sinking.
• Zest the orange right before using for the brightest flavor.
• If baking from chilled batter, allow the pan to sit at room temp for a few minutes before baking.
Common Mistakes to Avoid
⚠️ Overbaking: makes the cake dry — check early for doneness.
⚠️ Skipping the zest: it’s the key to that fresh, vibrant flavor.
⚠️ Using too much flour: measure correctly for a soft crumb.
⚠️ Overmixing: toughens the cake — stir gently just until combined.
⚠️ Forgetting to grease the pan: this cake can stick if you skip it.
Storage & Reheating
Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: On low heat (stove or oven) with a splash of water or milk for moisture.
Frequently Asked Questions (FAQ)
Q1: Can I make the batter ahead of time?
A1: Yes! You can prepare the batter the night before and refrigerate it. Just bake in the morning for a fresh, warm breakfast treat.
Q2: Can I use frozen cranberries instead of fresh?
A2: Absolutely. Use them straight from the freezer — no need to thaw. They work beautifully in this recipe.
Q3: Can I substitute blueberries?
A3: Yes, frozen or fresh blueberries make a delicious variation if you’re not a cranberry fan.
Q4: How many people does this cake serve?
A4: It serves about 8 to 10 people — perfect for family brunches or holiday mornings.
Q5: Can I double the recipe?
A5: Definitely! Double it and bake in a larger pan — it’s great for feeding a crowd.
Closing Paragraph
There’s something incredibly comforting about this cranberry orange buttermilk breakfast cake — a simple recipe that feels like a celebration. Each slice offers the perfect mix of tangy and sweet, soft and buttery, making it impossible not to go back for seconds. Make it your own, share it with loved ones, and enjoy those slow, cozy mornings that smell like home.
Thoughts
Every time I bake this cake, it reminds me that the simplest recipes often carry the most joy. There’s beauty in whisking familiar ingredients together and watching them transform into something warm and special. I hope it brings that same comfort to your kitchen. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
Cranberry Orange Buttermilk Breakfast Cake
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Whisk
- Spatula
- 9-inch Round or Square Baking Dish
Ingredients
Main Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg room temperature
- 1 tbsp orange zest from 1 large orange
- 2 cups all-purpose flour spooned and leveled
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk room temperature
- 1 1/2 cups fresh or frozen cranberries plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish and set aside.
- Cream together the butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
- Beat in the egg and orange zest until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, stirring gently after each addition until just combined.
- Fold in cranberries, reserving a handful for the top. Spread batter evenly in prepared pan and sprinkle remaining cranberries over the surface.
- Bake for 35–45 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before slicing and serving. Best enjoyed warm or at room temperature.