Mimosa Cake
Make Mimosa Cake with bright orange zest and champagne-infused layers for a light, celebratory 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
In a large mixing bowl combine the granulated sugar, vegetable oil, and eggs with the vanilla extract. Beat on medium speed until the eggs and oil are fully incorporated and the mixture lightens slightly in color, about two minutes, scraping down the bowl as needed. Fold in the sour cream and the zest of one large orange until evenly dispersed; the batter should feel silky and slightly thick, scented bright with citrus.
Step 2: Combine dry, alternate liquids, and bake
Whisk together the all‑purpose flour, baking powder, and salt in a separate bowl. On low speed, alternate adding the dry ingredients with the buttermilk and champagne so the flour just begins to incorporate; finish by hand with a spatula, stirring from bottom to top to ensure a smooth, lump‑free batter. Divide the batter between two 9‑inch round baking pans lined with Silpats, bake at 350°F for 18–22 minutes until a toothpick comes out clean, then cool for about 10 minutes before removing from the pans. Repeat the baking process to make the next two layers as directed, ending with several completely cooled cake layers ready for assembly.
Step 3: Build the Swiss meringue base over a bain‑marie
Place the granulated sugar and the room‑temperature egg whites into a heat‑proof stainless‑steel mixing bowl and clip a candy thermometer to the side. Set the bowl over a shallow pan of simmering water (the water must not touch the bowl) and stir constantly until the mixture reaches 140°F and the sugar is fully dissolved; the eggs should feel smooth between your fingers with no grit. Remove the bowl from the heat and cool slightly before proceeding.
Step 4: Whip to glossy meringue peaks
Transfer the warm sugar‑egg mixture to your stand mixer and whisk starting on low, then increasing to medium after two minutes. Whip for about 10–15 minutes until the mixture becomes pure white, thick, glossy and forms soft to medium peaks; the bowl should feel cool to the touch at the end. Scrape down all sides and the bottom so every bit of meringue is aerated evenly.
Step 5: Transform to buttercream and flavor
Switch to the paddle attachment and add room‑temperature unsalted butter in one‑tablespoon pieces, a couple of tablespoons at a time, beating on medium‑low so each addition is incorporated before adding more. The mixture may look curdled at times — keep going. Once all the butter is incorporated, add vanilla bean paste (or vanilla extract) and the zest of two large oranges, then beat on medium until the frosting becomes smooth, silky, and satiny, with tiny flecks of orange distributed throughout. This is your Swiss meringue buttercream, glossy and spreadable.
Step 6: Assemble and semi‑naked finish
Level the cooled cake layers if needed, then stack them on a round cake board or the base of your stand using a generous layer of orange‑zested buttercream between each tier. Apply a thin crumb coat and chill briefly to set, then finish with a light, semi‑naked outer coat that allows the moist cake strata to peek through — smooth the frosting for soft ridges and visible texture where the layers meet.
Step 7: Garnish and present
Top the assembled Mimosa Cake with an artful cluster of fresh berries (blueberries, strawberries, raspberries) and scatter a few small green leaves and extra orange zest across the top for bright color contrast. Place the finished cake on a round white cake stand set on the quartzite surface; pair with a small white bowl of extra blueberries and a few lemon slices nearby.
Notes
- Use room-temperature eggs and butter for better emulsification and texture.
- Use a candy thermometer when making the meringue to ensure sugar fully dissolves.
- If the buttercream looks curdled, keep beating; chilling briefly and re-whipping often helps.
- Substitute prosecco for champagne for a fruitier note, or use extra orange juice for a non-alcoholic version.
- Store assembled cake in the refrigerator and bring to room temperature before serving.