Introduction

The Mimosa Cake is a light, citrusy delight perfect for celebrations or anytime you want a touch of elegance. With layers infused with champagne and fresh orange zest, this cake pairs a tender crumb with a luscious, silky frosting that’s sure to impress.

The image shows a slice of white layered cake with four visible soft, fluffy layers separated by creamy white frosting. The cake slice is placed on a white plate with a few fresh red raspberries and dark blueberries on the side. The background is a white marbled texture. The whole scene looks bright and clean, with the focus on the delicate texture of the cake and the fresh fruits next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups granulated sugar
1/4 cup plus 2 tablespoons vegetable oil
2 large eggs
2 teaspoons Pure Vanilla Extract
1/3 cup sour cream
1 large orange, zested
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup buttermilk
2/3 cup champagne
3 cups unsalted butter, at room temperature
10 large egg whites, at room temperature
2 1/2 cups granulated sugar
1 tablespoon vanilla bean paste or pure vanilla extract
2 large oranges, zested

Instructions

Step 1: Preheat the oven to 350°F. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until well incorporated and the batter lightens in color. Scrape down the sides as needed.
Step 2: Mix in the sour cream and orange zest, beating until combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Alternately add the dry ingredients and the buttermilk with champagne to the wet mixture, beating on low speed. Stop to scrape the sides and fold the batter gently to ensure even mixing.
Step 4: Divide the batter evenly between two 9-inch round pans lined with a Silpat or parchment. Bake for 18-22 minutes, checking doneness by inserting a toothpick in the center; it should come out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a rack.
Step 5: Repeat the cake batter steps to make two additional layers if desired.
Step 6: For the frosting, combine the granulated sugar and egg whites in a heatproof bowl fitted with a candy thermometer.
Step 7: Place the bowl over a saucepan with simmering water, ensuring the water does not touch the bowl. Stir constantly and heat the mixture to 140°F to dissolve the sugar, checking by rubbing a drop between your fingers to ensure no graininess.
Step 8: Remove the bowl from heat and beat the egg whites with a stand mixer using the whisk attachment, starting on low and increasing to medium speed after 2 minutes. Continue beating for about 10 minutes until thick, glossy, and soft peaks form.
Step 9: Switch to the paddle attachment. Gradually add the butter, two tablespoons at a time, beating at medium-low speed. The frosting may look curdled but will become smooth with continued mixing.
Step 10: Add the vanilla bean paste and orange zest. Beat on medium speed for 3-5 minutes until the frosting is silky and smooth.
Step 11: Assemble the cake by layering the cooled cake layers with frosting between each. Cover the entire cake with the remaining frosting.

Tips & Variations

Make sure all ingredients are at room temperature for the best texture and assembly.
Use a good quality champagne or sparkling wine for the best flavor; you can substitute with sparkling white grape juice for a non-alcoholic version.
For added texture, sprinkle some toasted almonds or candied orange peel between layers.
If you don’t have a Silpat, line your pans with parchment paper to prevent sticking.

Storage

Store the Mimosa Cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the cake layers separately, wrapped tightly, for up to 2 months. Thaw in the refrigerator overnight before frosting.

How to Serve

The image shows a slice of cake with four light cream-colored layers stacked evenly. Each layer looks soft and fluffy. Between each cake layer, there is a thin spread of creamy white filling. The cake slice sits on a white plate and is garnished with fresh berries, such as red raspberries and dark blueberries, placed beside it. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without champagne?

Yes, you can substitute sparkling white grape juice or club soda to keep the light texture while avoiding alcohol.

Why is the frosting curdled when adding butter?

The frosting may look curdled when you add cold butter to the warm meringue. Continue beating and the mixture will come together into a smooth, creamy texture.