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Perfect Cranberry-Mimosa Breakfast Cake Recipe That Everyone Loves to Eat

Indulge in the perfect fusion of morning delight with our Cranberry-Mimosa Breakfast Cake. Whether you’re a mimosa enthusiast or not, this delightful creation intertwines cranberries, oranges, and effervescent Prosecco into a tender cake, making breakfast a culinary celebration. Move over pancakes—this cake, moist and crumbly, redefines morning indulgence, offering a fall-forward twist to our love for breakfast cakes.

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What Is A Breakfast Cake

What’s a breakfast cake, you ask? It’s the ultimate morning treat, elevating your taste buds between 6 a.m. and 11 a.m., surpassing the satisfaction of mere pancakes. Some prefer their cakes super-moist and crumbly, akin to coffee cake. Even muffins fall under this category, whether classified as quick breads or cakes, depending on the technique used. Quick breads, like muffins, employ the dump-and-stir method, making them perfect for morning bliss.

Pro Tips For Cranberry-Mimosa Breakfast Cake

  • Cranberry Caution: When using frozen cranberries, ensure to rinse them under cold water to prevent color bleeding into the cake.
  • Dairy Swap: Substitute sour cream for Greek yogurt for a different twist.
  • Sugar Game: Opt for a coarse sparkling or sanding sugar for a crunchier topping instead of the additional granulated sugar.
  • Orange Infusion: Whipping orange zest into the creamed mixture ensures the essential oils spread throughout the cake, enhancing the flavor.
  • Storage Secrets: Resisting this tempting creation may prove challenging, but exercise patience. Refrain from slicing into the cake until just before serving. Store the entire masterpiece wrapped in plastic at room temperature for up to 5 days.

YIELDS: 24 servings
PREP TIME: 25 mins
TOTAL TIME: 2 hrs 30 mins


  • Cooking spray
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar, divided, plus more for serving
  • 2 tablespoons finely grated orange zest (from about 2 large navel oranges), plus more for serving
  • 2 large eggs
  • 2 large egg yolks
  • 4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup fresh orange juice (from about 2 large navel oranges)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup brut Prosecco
  • 12 oz. fresh or frozen cranberries (about 3 cups), divided

Directions To Make Perfect Cranberry-Mimosa Cake

Step 1: Pan Preparations Preheat the oven to 350°. Grease a 13″x 9″ baking pan with cooking spray, line it with parchment paper, leaving a 2″ overhang on both long sides, and grease the parchment.

Step 2: Creamy Bliss In a stand mixer, beat butter and 1 1/2 cups granulated sugar until light and fluffy. Add 1 tablespoon orange zest and blend. Incorporate eggs and egg yolks one at a time.

Step 3: Flour Fusion Whisk together flour, baking powder, salt, and baking soda. Add half to the mixture, then incorporate orange juice and yogurt. Finally, add Prosecco and the remaining dry ingredients. Fold in 2 cups cranberries.

Step 4: Baking Brilliance Pour the batter into the prepared pan, sprinkle the remaining cranberries on top, and combine 1/4 cup sugar and 1 tablespoon orange zest to sprinkle over the batter.

Step 5: Golden Perfection Bake until golden brown and a tester comes out clean, approximately 50 to 55 minutes. Let it cool, then sprinkle with more sugar and orange zest.

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