The first hint of winter chill in the air often sparks memories of cozy brunches filled with laughter, festive decorations, and, of course, delicious food. One bite of this Cranberry Mimosa Breakfast Cake and you’ll find yourself transported to a sunlit café, where the sweet aroma of cranberries mingles with fresh orange zest and bubbly Prosecco. This cake isn’t just any ordinary breakfast — it’s a vibrant centerpiece that promises to bring family and friends together, turning any morning into a celebration.
What’s truly wonderful about this recipe is its delightful balance of flavors and textures — moist and tender, with bursts of tart cranberries that sing out against that sweet citrus backdrop. Perfectly suited for holiday gatherings or just a casual weekend treat, it’s an effortless yet impressive alternative to staples like pancakes or waffles. Get ready to make your breakfast moments special with a cake that’s as dazzling as it is delicious!
Why is Cranberry Mimosa Breakfast Cake a must-try?
Festive Appeal: This cake is perfect for any holiday gathering, bringing a vibrant and joyful spirit to your brunch table.
Easy to Make: With straightforward steps, even novice bakers can whip this beauty together with ease, making it accessible for all.
Flavor Explosion: The combination of tart cranberries, zesty oranges, and bubbly Prosecco creates an unforgettable taste experience.
Versatile Treat: Serve it warm, at room temperature, or with a dollop of whipped cream for an indulgent twist.
Impressive Presentation: Its stunning appearance makes it a showstopper that will impress even the most discerning guests.
Explore more festive ideas in our holiday recipes collection for additional inspiration!
Cranberry Mimosa Breakfast Cake Ingredients
- For the Batter
• Cooking spray – Prevents sticking; ensure you have enough to evenly coat the baking pan.
• Unsalted butter (1 cup or 2 sticks) – Adds richness and moisture; can be substituted with margarine.
• Granulated sugar (1 3/4 cups or 350 g) – Sweetens the cake; adjust quantity for desired sweetness.
• Orange zest (2 tbsp from 2 large navel oranges) – Enhances flavor; more can be added for stronger citrus notes.
• Large eggs (2) & Egg yolks (2) – Provide structure and moisture; egg whites can be used for a lighter texture.
• Cake flour (4 cups or 480 g) – Creates a soft crumb; all-purpose flour can be used but may yield a denser cake.
• Baking powder (2 1/2 tsp) – Leavens the cake; ensure it’s fresh for best results.
• Kosher salt (1 tsp) – Balances sweetness; table salt can be used but adjust quantity.
• Baking soda (1/2 tsp) – Provides additional leavening; combine with an acidic ingredient for effectiveness.
• Fresh orange juice (1 cup from 2 large navel oranges) – Adds moisture and flavor; can substitute with store-bought juice if preferred.
• Plain Greek yogurt (1/2 cup) – Adds moisture and tang; sour cream is a suitable alternative.
• Brut Prosecco (1/2 cup) – Infuses lightness and flavor; can replace with sparkling water for a non-alcoholic version.
• Fresh or frozen cranberries (about 3 cups or 12 oz) – Main fruit component; use fresh for vibrant color and flavor, but thawed frozen berries are acceptable if rinsed to prevent color bleed.
Make this Cranberry Mimosa Breakfast Cake the star of your next holiday brunch and savor every delightful bite!
How to Make Cranberry Mimosa Breakfast Cake
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Preheat Oven: Begin by preheating your oven to 350°F (175°C). Don’t forget to generously coat your cake pan with cooking spray to ensure it releases easily!
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Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
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Incorporate Zest and Eggs: Now, add the orange zest, eggs, and egg yolks to your creamed mixture. Mix thoroughly until all ingredients are well combined and smooth.
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Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt. This helps to evenly distribute the leavening agents.
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Mix Dry with Wet: Gradually add the dry mixture to the wet ingredients, alternating with the fresh orange juice and Greek yogurt. Stir until just combined; be careful not to overmix!
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Fold in Cranberries and Prosecco: Gently fold in the cranberries and Prosecco, ensuring they’re evenly distributed throughout the batter without overworking it.
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Bake: Pour the batter into the prepared pan and bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool & Serve: Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack. Once cooled, serve it warm or at room temperature, optionally dusted with additional sugar.
Optional: Top with whipped cream for an added indulgence!
Exact quantities are listed in the recipe card below.
Cranberry Mimosa Breakfast Cake Variations
Feel free to add your own spin to this festive cake, creating a new favorite for every occasion!
- Berry Surprise: Swap cranberries with fresh blueberries or raspberries for a delightful, fruity twist that bursts with flavor.
- Zesty Twist: Use lemon juice and zest in place of orange for a bright, tangy variation that will wake up your palate.
- Nutty Goodness: Fold in chopped walnuts or pecans for a satisfying crunch and a nutty depth of flavor that complements the cake’s sweetness.
- Chocolate Indulgence: Add semi-sweet chocolate chips to the batter for a rich, decadent contrast that transforms this cake into a dessert lover’s dream.
- Dairy-Free Delight: Replace Greek yogurt with a non-dairy yogurt and use dairy-free margarine, making this cake suitable for lactose intolerant guests.
- Sparkling Mocktail Cake: Skip the Prosecco and use canned sparkling lemonade instead, infusing the cake with a sweet, bubbly flavor without the alcohol.
- Maple Infusion: Drizzle maple syrup into the batter for a cozy, earthy sweetness that perfectly balances the tart cranberries.
- Spiced Infusion: Incorporate cinnamon or nutmeg into the dry ingredients for a warm, festive aroma that enhances the holiday spirit in this breakfast cake.
Make Ahead Options
These Cranberry Mimosa Breakfast Cakes are a fantastic option for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing all the wet and dry ingredients, but be sure to refrigerate the mixture to maintain its freshness. You can also fully bake the cake, allow it to cool, and then store it wrapped in plastic for up to 3 days at room temperature. When you’re ready to enjoy, simply slice it and dust it with sugar or serve it warm after a quick pop in the oven for about 5-10 minutes. This approach guarantees that your cake remains just as delicious, making your busy mornings a breeze!
Storage Tips for Cranberry Mimosa Breakfast Cake
Room Temperature: Store the cake wrapped in plastic wrap at room temperature for up to 5 days to maintain its moist texture.
Fridge: If you live in a particularly warm climate or want to extend the freshness, keep it in the fridge where it will last for about 7 days. Just be sure to let it come to room temperature before serving.
Freezer: For longer storage, freeze slices of the Cranberry Mimosa Breakfast Cake in an airtight container for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating: To warm up, simply place slices in the microwave for about 15-20 seconds, or until warmed through. This will revive the cake’s softness and flavor.
Expert Tips for Cranberry Mimosa Breakfast Cake
- Use Fresh Ingredients: Fresh cranberries and quality juice elevate flavor; frozen may work in a pinch but can affect texture.
- Don’t Overmix: Gently folding in cranberries and Prosecco prevents the cake from becoming dense. Aim for just combined!
- Check Oven Temperature: Ensure your oven is correctly calibrated; an inaccurate temperature can lead to an undercooked or overbaked cake.
- Cool Before Cutting: Allow the cake to cool to room temperature before slicing to maintain its beautiful structure and moist texture.
- Alternatives for Alcohol: If you prefer a non-alcoholic option, swap Prosecco with sparkling water; the cake will still be delicious!
What to Serve with Cranberry Mimosa Breakfast Cake?
Enhance your festive brunch with delightful accompaniments that celebrate flavor and texture while complementing your beautiful cake.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a luxurious touch, making each bite feel indulgent and special.
- Fresh Fruit Salad: A bright mix of seasonal fruits like berries and citrus adds a refreshing contrast to the cake’s sweetness and moistness.
- Crispy Bacon: The savory crunch of crispy bacon creates an irresistible sweet and salty pairing that will tantalize your taste buds.
- Sparkling Juice: Serve with a chilled glass of sparkling orange juice for a festive touch that echoes the flavors of the cake.
- Coffee or Tea: A warm cup of coffee or herbal tea balances the sweet and tart notes of the cake, enhancing the overall brunch experience.
- Cheese Platter: A selection of creamy cheeses like brie or goat cheese introduces a sophisticated element that pairs beautifully with the cake’s flavors.
Each of these pairings will elevate your holiday gathering, creating a memorable dining experience filled with joy and togetherness.
Cranberry Mimosa Breakfast Cake Recipe FAQs
What type of cranberries should I use?
I recommend using fresh cranberries for the most vibrant flavor and color in your Cranberry Mimosa Breakfast Cake. They should be bright red, firm, and free from blemishes. If fresh are unavailable, you can use frozen cranberries; just make sure to rinse and thaw them first to avoid any color bleeding into the batter.
How should I store leftover cake?
Store your Cranberry Mimosa Breakfast Cake wrapped in plastic wrap at room temperature for up to 5 days. If you’re in a warmer climate, you can place it in the refrigerator to extend its freshness for about a week. Just make sure to allow it to come to room temperature before serving for the best texture and flavor.
Can I freeze the cake?
Absolutely! To freeze your Cranberry Mimosa Breakfast Cake, slice it into individual pieces and wrap each slice in plastic wrap, then place them in an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy a slice, simply thaw it overnight in the fridge and warm it up in the microwave for 15-20 seconds to restore its moistness.
What if my cake is too dense?
If your cake turns out dense, it’s likely due to overmixing the batter or using the wrong type of flour. Ensure you gently fold in the cranberries and Prosecco until just combined. Also, using cake flour rather than all-purpose flour can help create a lighter and fluffier texture. If you’re unsure, do a gentle mix and stop as soon as the last dry bits are incorporated.
Cranberry Mimosa Breakfast Cake: Your New Holiday Favorite
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and generously coat your cake pan with cooking spray.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the orange zest, eggs, and egg yolks to the creamed mixture. Mix until smooth.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the fresh orange juice and Greek yogurt. Stir until just combined.
- Gently fold in the cranberries and Prosecco.
- Pour the batter into the prepared pan and bake for approximately 45-50 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.