Mimosa Cake
Bake a bright Mimosa Cake with champagne-scented sponge and orange Swiss buttercream for a celebratory, easy-to-share dessert.
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: Cream the wet base
Start by combining the granulated sugar, vegetable oil, whole eggs, and pure vanilla extract in a large mixing bowl. Beat on medium speed until the eggs and oil are fully incorporated and the mixture lightens slightly in color and gains a silky sheen, about two minutes. Scrape down the sides of the bowl so everything is uniform; this is the building block for a tender crumb and you’ll feel the batter become smooth and cohesive as you go.
Step 2: Enrich with sour cream and citrus
Fold the sour cream into the beaten mixture, then add the finely grated zest from one large orange. Beat briefly until the sour cream is evenly distributed and the batter acquires a soft, glossy texture with tiny orange flecks suspended throughout — bright citrus pockets that will punctuate the sponge.
Step 3: Dry mix and alternate liquids
Whisk together the all-purpose flour, baking powder, and salt in a separate bowl so the leavening is evenly dispersed. Return to the mixer and, on low speed, alternate adding the dry flour mixture with the buttermilk and champagne — starting and ending with the dry — so the batter remains aerated. Mix just until the flour disappears; finish by folding gently with a spatula, scraping from the bottom up to preserve the light, slightly ribbon-like batter.
Step 4: Fill pans and bake the layers
Divide the batter between two prepared 9-inch round pans lined with Silpat or parchment, smoothing the tops with an offset spatula. Bake at 350°F, watching closely during the final minutes until a toothpick inserted in the center comes out clean. Let the cakes cool roughly ten minutes in the pans before removing to a rack to cool completely. Repeat the process as the recipe directs to produce the remaining layers you need; cool all layers fully before assembling.
Step 5: Begin the Swiss meringue base for the frosting
Combine the granulated sugar and the separated egg whites in a heat-proof metal or glass bowl. Set this bowl over a barely-simmering saucepan of water (a gentle bain-marie), stirring constantly until the mixture reaches the target temperature and the sugar is fully dissolved — the mixture will go from grainy to satiny and smooth, a critical step that yields a glossy, stable meringue.
Step 6: Whip the meringue to glossy peaks
Transfer the warmed sugar-and-egg-white bowl to your stand mixer fitted with the whisk. Whip starting on low, then increase to medium and continue for roughly ten minutes until the mixture turns snowy white, glossy, and forms thick, soft peaks. The bowl should be cool to the touch; scrape down the sides to ensure even aeration and a uniform meringue body.
Step 7: Transform to buttercream
Switch to the paddle attachment and begin incorporating room-temperature butter, adding it slowly a few tablespoons at a time. The frosting may look curdled mid-process — that’s normal — but keep beating on medium-low until it emulsifies into a smooth, silky Swiss buttercream. Stir in the vanilla bean paste and the zest of two large oranges so the frosting becomes creamy, pale, and scented with bright citrus oil.
Step 8: Assemble into a naked-style Mimosa Cake
Level the cooled layers if needed, and stack them on a white cake stand with a thin, even layer of orange-scented buttercream between each. Apply a sparse, semi-naked crumb coat so the fluffy sponge peeks through the pale frosting; use an offset spatula to keep the sides clean and airy. Top the cake with an abundant, scattered crown of fresh berries (blueberries, strawberries, raspberries) and tuck a few berries around the base on the surface for a casually elegant look.
Step 9: Finish, chill, and serve
Chill briefly so the buttercream sets, then let the cake come back to cool room temperature before serving so the texture is soft. Present the cake on a simple white stand with a slice server and a small bowl of extra berries nearby; two flute glasses of chilled champagne can sit slightly blurred in the background for a celebratory touch.
Notes
- Use room-temperature butter and eggs for best emulsification when making Swiss buttercream.
- Zest the oranges before juicing to preserve fresh citrus oils and avoid bitterness.
- If you don’t have champagne, prosecco is an easy and tasty substitute.
- Allow the cake to come to room temperature before serving so the buttercream softens and flavors open.