Introduction

This Mimosa Cake is a light and elegant dessert perfect for celebrations or a special treat. Infused with fresh orange zest and champagne, it combines moist cake layers with a fluffy, orange-scented buttercream for a delightful flavor experience.

The image shows a slice of cake with four visible layers of soft, light yellow sponge separated by three thin layers of creamy white frosting. The cake slice is placed on a white plate with a white marbled surface underneath. Around the plate, there are fresh berries including red raspberries, blue blueberries, and a partially visible strawberry with its green leaves. The texture of the cake looks moist and fluffy, and the frosting appears smooth and rich. The colors are soft and natural, creating a fresh and inviting look. 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 your oven to 350°F. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the mixture is lighter in color and well incorporated, about 2 minutes. Scrape down the bowl as needed.
Step 2: Add the sour cream and orange zest to the bowl and beat until combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients alternately with the buttermilk and champagne to the wet mixture, beginning and ending with the dry ingredients. Beat on low speed until just combined. Scrape the sides and stir gently to ensure the batter is fully mixed.
Step 4: Pour the batter evenly into two 9-inch round baking pans lined with a Silpat or parchment paper. Bake for 18 to 22 minutes, checking doneness by inserting a toothpick in the center— it should come out clean.
Step 5: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Repeat the process to bake two more layers, for a total of four layers.
Step 6: To make the frosting, combine the granulated sugar and egg whites in a heatproof bowl. Attach a candy thermometer to the side.
Step 7: Place the bowl over a saucepan of simmering water, ensuring the water does not touch the bowl. Stir constantly and heat until the mixture reaches 140°F and the sugar dissolves completely.
Step 8: Transfer the bowl to a stand mixer and whisk on low speed, increasing to medium after 2 minutes. Beat for about 10 minutes until the meringue is thick, glossy, and forms soft peaks.
Step 9: Ensure the mixing bowl is cool, then scrape down the sides. Switch to the paddle attachment and beat in the butter, adding 2 tablespoons at a time on medium-low speed, mixing well after each addition. The frosting may look curdled at first—this is normal.
Step 10: Add the vanilla bean paste and orange zest. Continue beating on medium speed for 3 to 5 minutes until the frosting is smooth and silky.
Step 11: Assemble the cake by spreading frosting between each layer and over the top and sides as desired.

Tips & Variations

Use fresh champagne or sparkling wine for the best flavor, or substitute with sparkling white grape juice for a non-alcoholic version.
Make sure the egg whites are at room temperature before starting the frosting to achieve maximum volume.
For an extra burst of citrus, add a few teaspoons of orange liqueur to the frosting.
If you don’t have a candy thermometer, heat the egg whites and sugar until the sugar is dissolved and the mixture feels smooth when rubbed between your fingers.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Let the cake come to room temperature before serving for the best texture and flavor. Leftover cake layers can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before frosting.

How to Serve

The image shows a slice of layered white cake on a white plate, placed on a white marbled surface. The cake has four layers of soft, light cream-colored sponge cake, separated by three thin, smooth layers of white cream. The outside edges of the cake appear slightly crumbly with the cake texture visible. Around the base of the cake slice, there are fresh berries including red raspberries and a few dark blueberries adding contrast to the pale cake. The soft lighting highlights the smooth texture of the cream and the delicate crumb of the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sparkling wine instead of champagne?

Yes, any dry sparkling wine or even sparkling white grape juice can be used as a substitute for champagne in this recipe.

How do I know when the cake layers are fully baked?

Insert a toothpick into the center of the cake layer. If it comes out clean or with just a few crumbs clinging, the cake is done.