Mimosa Cake

Mimosa Cake

Make Mimosa Cake with champagne-kissed layers and orange Swiss meringue buttercream for a bright, celebratory dessert.

Prep Time45 minutes
Cook Time22 minutes
Total Time67 minutes
Yield2

Ingredients

Instructions

Step 1: Combine sugar, oil, eggs and vanilla

In a large mixing bowl beat the granulated sugar with the vegetable oil, whole eggs and pure vanilla extract on medium speed until the mixture lightens in color and becomes slightly aerated — about two minutes. Scrape the bowl as needed so everything folds together into a smooth, glossy, pale yellow base. This is the moment the batter begins to feel cohesive and silky, not dry or curdled.

Step 2: Fold in sour cream and orange zest

Add the sour cream and the bright orange zest to the bowl and beat just until fully incorporated. The batter will deepen to a faint warm orange flecked with fine zest, with a thicker, creamier texture that clings to the paddle. Stop when streaks disappear and the mixture looks uniformly hydrated.

Step 3: Combine dry ingredients and alternate wet additions

In a separate bowl whisk together the all-purpose flour, baking powder and salt. Return to the mixer and, on low speed, alternate adding the dry flour mixture with the buttermilk and champagne — starting and finishing with the dry. Mix gently until the flour is just incorporated; finish by hand with a spatula, scraping the bottom and lifting batter to keep it airy. The result should be a pourable, slightly thick batter, pale gold with tiny champagne bubbles and flecks of orange zest, smooth and ribboning slowly off the spatula.


Step 4: Portion, bake and cool the layers

Divide the batter between two (or three, repeating the process) 9-inch round pans lined as preferred, smoothing the surface. Bake at 350°F for about 18–22 minutes, watching closely in the final minutes until a toothpick comes out clean. Let cakes cool in pans briefly, then remove to cool completely on a rack before assembly. Each layer should be light, tender and evenly risen with a fine, even crumb.

Step 5: Heat sugar and egg whites over a water bath

For the frosting combine the granulated sugar and the room-temperature egg whites in a heatproof metal mixing bowl set over a saucepan with a shallow amount of simmering water. Stir constantly and gently heat the mixture until warm and the sugar feels dissolved between your fingers (about 140°F if using a thermometer). The mixture should be completely smooth and slightly glossy.

Step 6: Whip to a glossy Swiss meringue

Transfer the warmed mixture to a stand mixer fitted with the whisk and whip, beginning on low and increasing to medium. Whip for about 10–15 minutes total until the whites are bright white, glossy and form soft-to-stiff peaks and the bowl has cooled to room temperature — a voluminous, satiny meringue.

Step 7: Turn meringue into a silky buttercream

Switch to the paddle attachment and, at medium-low speed, add room-temperature butter a few tablespoons at a time, letting each addition incorporate fully. The mixture may appear curdled at times but will come together into a smooth, opaque Swiss meringue buttercream. Stir in vanilla bean paste (or extract) and orange zest, then beat until the frosting is glossy, silky and spreadable.

Step 8: Assemble, finish and decorate

Stack the cooled layers with an even layer of frosting between each, then crumb-coat and chill briefly before applying a final smooth coat of frosting. Finish the top with a bright arrangement of halved strawberries, whole blueberries and raspberries and a scattering of orange zest curls; keep a small bowl of extra berries to the side. Chill briefly to set the buttercream, then serve at room temperature for the creamiest texture.


Notes