Mimosa Cake
Bake a bright Mimosa Cake with champagne-scented layers and orange Swiss buttercream for an elegant celebration.
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: Combine wet bases and aerate
Preheat the oven to 350°F, then begin by whisking the granulated sugar, vegetable oil, eggs, and pure vanilla extract together in a large mixing bowl. Beat on medium speed until the mixture lightens in color and the oil and eggs feel fully incorporated—about a couple of minutes—stopping to scrape the bowl so everything becomes uniform and slightly aerated. This is where the cake gains its initial silk and lift, so aim for a glossy, cohesive liquid batter that still pours easily.
Step 2: Enrich with dairy and citrus
Fold the sour cream and freshly zested orange into the wet mixture, beating briefly just to combine. The sour cream will add tang and weight while the orange zest releases bright aromatic oils; you should see tiny orange flecks suspended in a smooth, pale-yellow batter. Scrape the sides and bottom of the bowl to keep the texture even and homogenous.
Step 3: Incorporate dry ingredients and leaveners, then hydrate
In a separate bowl whisk together the all-purpose flour, baking powder, and salt until evenly distributed. With the mixer on low, alternate adding the dry mixture with the buttermilk and champagne, starting and ending with the dry. Mix only until the flour has just incorporated—stop when you can no longer see streaks of flour and the batter falls from the spatula in a thick, slightly ribboning stream. Use a spatula to fold from the bottom up so the batter remains airy. Divide the batter into the prepared 9-inch round pans lined with Silpat mats and bake 18–22 minutes until a toothpick comes out clean; cool briefly, then remove from pans and cool completely. Repeat as needed to produce the three layers for assembly.
Step 4: Build the Swiss-style meringue foundation
Combine the granulated sugar and room-temperature egg whites in a heatproof stainless-steel mixing bowl and set that bowl over (but not touching) a pan of gently simmering water. Stir constantly as the mixture warms until the sugar fully dissolves and the mixture reaches the proper gentle temperature and feels smooth between fingers. This creates the safe, silky base for the frosting and transforms raw egg whites into a glossy, stable syrup.
Step 5: Whip to glossy peaks
Transfer the warmed sugar–egg-white mixture to a stand mixer fitted with the whisk attachment. Whisk starting on low, gradually increasing to medium and beat for roughly 10–15 minutes until the mixture becomes bright white, glossy, and holds thick, soft peaks. The bowl should feel cool to the touch at the end of this stage—this is the moment the meringue has developed structure and sheen.
Step 6: Enrich with butter while stabilizing texture
Switch the mixer to the paddle attachment and, with the mixer on medium-low, add room-temperature butter a couple of tablespoons at a time, allowing each addition to incorporate fully before adding more. The frosting may momentarily appear curdled; continue to beat patiently. As the butter is incorporated the mixture will smooth and transform from satin meringue into a silky buttercream with body.
Step 7: Flavor and finish the frosting
Stir in vanilla bean paste (or pure vanilla) and additional orange zest, then beat on medium for several minutes until the buttercream is glossy, silky, and spreadable. Check the texture: it should be light, emulsion-stable, and able to hold soft ridges from a spatula while still smoothing easily.
Step 8: Assemble and finish the Mimosa Cake
Level the cooled cake layers if needed, then spread an even layer of the orange-scented Swiss-style buttercream between each layer. Apply a thin crumb coat and chill briefly if desired, then finish with a rustic outer layer that lets small flashes of the golden sponge peek through. Top with a bright cluster of strawberries, blueberries, and raspberries, scatter a little grated orange zest, and tuck in a few small green leaves for fresh contrast. Present the assembled three-layer cake on a round white cake stand centered on the same surface; place two fluted glasses of a sparkling beverage nearby with a small bowl of extra berries and a slice of lemon as garnish.
Step 9: Chill briefly and serve
Let the finished cake rest just long enough for the buttercream to set slightly, then bring to room temperature for serving so the texture is soft and tender. Slice with a warm knife and enjoy the delicate champagne aroma and citrus lift balanced by the silken buttercream and tender crumb.
Notes
- Bring eggs and butter to room temperature before starting for better mixing.
- Use an instant-read thermometer to check meringue temperature for safety and texture.
- If buttercream looks curdled, keep beating or chill briefly and rebeat to bring the emulsion back together.