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Mimosa Cake with Champagne Frosting Recipe

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★★★★★

4.5 from 55 reviews

This elegant Mimosa Cake features light, fluffy layers infused with champagne and fresh orange zest, topped with a silky, orange-flavored Swiss meringue buttercream. Perfect for special celebrations, this moist cake balances citrus brightness with rich, creamy frosting for a sophisticated yet approachable dessert.

Ingredients

Scale

Cake

  • 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

Frosting

  • 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

  1. Prepare the oven and wet ingredients: Preheat the oven to 350°F. In a large mixing bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed about 2 minutes until light and well incorporated, scraping down the sides as needed. Then mix in sour cream and orange zest until fully combined.
  2. Mix dry and wet ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and the wet ingredients (buttermilk and champagne) into the wet mixture, beating on low speed until just incorporated. Scrape the bowl to ensure all ingredients are evenly mixed.
  3. Bake the cake layers: Divide the batter evenly between two 9-inch round pans lined with Silpat mats. Bake at 350°F for 18-22 minutes, checking doneness by inserting a toothpick; it should come out clean when done. Cool in the pans 10 minutes, then remove and cool completely. Repeat for the next two layers.
  4. Prepare Swiss meringue base for frosting: In a heatproof bowl, combine granulated sugar and egg whites. Attach a candy thermometer to the bowl. Place the bowl over a saucepan with simmering water ensuring the bowl bottom does not touch the water. Stir constantly and heat until mixture reaches 140°F and sugar is dissolved, tested by smoothness without graininess.
  5. Whip the meringue: Transfer the bowl to a stand mixer with a whisk attachment. Whisk on low speed increasing to medium after 2 minutes. Beat for about 10 minutes until the mixture is glossy, white, and forms soft, thick peaks with the bowl cooled at the bottom.
  6. Add butter to create frosting: Switch to a paddle attachment. With mixer on medium-low, slowly add 1 tablespoon pieces of butter two tablespoons at a time, mixing well after each addition. Do not worry if the mixture appears curdled initially.
  7. Flavor and finish the frosting: Add vanilla bean paste and orange zest, then continue beating on medium speed for 3-5 minutes until smooth and silky.
  8. Assemble the cake: Using the frosting, layer and frost the cake completing with an even coat on top and sides as desired.

Notes

  • Ensure egg whites and butter are at room temperature to achieve smooth, stable meringue buttercream.
  • Do not let the water boil under the mixing bowl during heating of egg whites to prevent cooking them prematurely.
  • Use fresh oranges for zesting to maximize citrus flavor.
  • Silpat mats or parchment paper help prevent the cake layers from sticking to pans.
  • Allow cake layers to cool completely before frosting to avoid melting the buttercream.

Keywords: Mimosa cake, champagne cake, orange cake, Swiss meringue buttercream, celebration cake, citrus cake, elegant desserts

Find it online: https://victoriablair.com/mimosa-cake-with-champagne-frosting-recipe/