Print

Mimosa Cake Recipe

Print Recipe

★★★★★

4.9 from 94 reviews

This delightful Mimosa Cake features tender layers infused with champagne and orange zest, topped with a light and fluffy orange vanilla buttercream frosting. Perfect for celebrations, this moist cake balances citrus brightness with a creamy meringue-based frosting that mimics the classic brunch cocktail.

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 Cake Batter: Preheat the oven to 350°F. In a large mixing bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated and lighter in color, about 2 minutes, scraping down the bowl as needed. Add sour cream and orange zest, mixing until blended.
  2. Mix Dry and Wet Ingredients: In a separate bowl, combine flour, baking powder, and salt. Alternate adding the dry ingredients with buttermilk and champagne to the wet mixture. Beat on low speed until flour begins to incorporate, then fold using a spatula to ensure even mixing.
  3. Bake the Cake Layers: Divide batter into two 9-inch round pans lined with Silpat mats. Bake at 350°F for 18-22 minutes. Test doneness with a toothpick—it should come out clean. Cool in pans for about 10 minutes, then remove from pans to cool completely. Repeat for the next two layers if making four layers total.
  4. Prepare the Meringue Base: Combine granulated sugar and egg whites in a heatproof metal or glass bowl. Attach a candy thermometer. Set the bowl over a saucepan with simmering water (water should not touch the bowl). Stir constantly and heat to 140°F, ensuring the sugar dissolves completely and the mixture is smooth.
  5. Whip the Meringue: Transfer the bowl to a stand mixer fitted with a wire whisk. Whip starting on low speed, then increase to medium after 2 minutes. Continue beating for 10-15 minutes until the meringue is thick, glossy, forms soft peaks, and the bowl is cool to the touch.
  6. Add Butter to Frosting: Switch to paddle attachment. Add softened butter by 2 tablespoons at a time on medium-low speed, mixing well after each addition. The mixture may appear curdled initially—this is normal.
  7. Finish the Frosting: Add vanilla bean paste and orange zest. Beat on medium speed for 3-5 minutes until frosting is smooth, silky, and well combined.

Notes

  • Ensure egg whites and butter are at room temperature for best frosting texture.
  • Use a Silpat or parchment paper when baking for easy removal of cake layers.
  • Do not let the water boil under the meringue mixture to prevent egg whites from cooking prematurely.
  • The frosting may look curdled while adding butter, but continue mixing until smooth.
  • For a more pronounced orange flavor, use fresh orange zest and juice sparingly if desired.

Keywords: Mimosa Cake, Champagne Cake, Orange Cake, Buttercream Frosting, Celebration Cake, Citrus Cake

Find it online: https://dailysimplerecipe.com/mimosa-cake-recipe/