This mimosa cake is layered with super moist champagne cake and a silky orange Swiss meringue buttercream to taste just like a mimosa cocktail!
Creative cake flavors are a huge hit among the Cambrea Bakes audience! I have so many popular flavors like a fruity pebble cake, churro cake, and now mimosa cake!
This orange mimosa cake is inspired by the classic brunch mimosa! It has three super moist champagne cake layers and a not-too-sweet orange buttercream.
It’s made with the reverse creaming method, like my Biscoff cake, so it has a super moist and tender crumb that stays moist for days!
For more reverse creaming method recipes, try my super popular Chocolate Coffee Cake, Strawberry Crunch Cupcakes, and Lemon Berry Cake.
Table of Contents
why you’ll love this mimosa cake
- Champagne cake: Each layer is full of champagne flavor and has a super light and moist texture, just like my lemon bar cake!
- Orange buttercream: The orange Swiss meringue buttercream has a mellow orange flavor without being overly sweet.
- Perfect for any occasion: Especially Mother’s Day, Easter, or any special brunch!
ingredient notes & substitutions
Champagne: Any brand of champagne will work. You can also use prosecco or sparkling wine.
Orange zest: I highly recommend using a mandarin orange for the zest, because it will have the sweetest orange flavor.
Egg whites: Egg whites are used to make the Swiss meringue buttercream! It’s best to use fresh separated egg whites, not those that come from a carton, or the whites won’t whip up properly.
Milk: Whole milk or 2% is best for this recipe. I have not tested the batter with alternative dairy so I don’t recommend substituting it.
Sour cream: You can substitute the sour cream with full-fat plain Greek yogurt.
Find the full ingredient measurements and instructions in the recipe card below!
recipe instructions
Before you start, line three 6-inch cake pans with a round of parchment paper on the bottoms. Preheat the oven to 350 F/180 C.
STEP 1: Combine the dry ingredients. In a stand mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt (image 1 below).
STEP 2: Mix in the cubed butter. Mix in the cubed unsalted butter on low speed for 2-3 minutes, until it looks like wet sand (image 2 below).
STEP 3: Mix in the wet ingredients. Mix in the oil, sour cream, whole milk, champagne, eggs, and vanilla extract until combined and there are no dry pockets of flour (image 3 below).
STEP 4: Fill the pans. Evenly distribute the batter into the prepared pans. I highly recommend using a scale to do this! (image 4 above).
STEP 5: Bake! Bake the cake layers on the middle rack in the preheated oven until the tops bounce back when touched (or a toothpick inserted into the center comes out clean).
Let the pans cool on a wire rack until they feel cool enough to touch. Then knock the cakes out of the pans and let them finish cooling completely (image 5 below).
STEP 6: Make the Swiss meringue buttercream. Over a double boiler, whisk the egg whites and granulated sugar frequently until the sugar has completely dissolved and you can’t feel any sugar granules between your fingers.
Pour the mixture into a stand mixing bowl and whisk on medium-high speed until they reach a stiff peak (image 6 below).
STEP 7: Mix in the butter and orange juice. With the mixer running on low, mix in the softened butter slowly.
When all the butter is combined, the buttercream may look curdled, don’t panic this is normal! Increase the speed to medium and keep mixing until the buttercream comes together and looks light and fluffy.
Add the orange juice and zest and mix until combined (image 7 above).
STEP 8: Assemble! Pipe a small dollop of the buttercream onto a cake round or serving plate. Place the first layer on top. Use a serrated knife to level the top of the cake and expose the crumb.
Spread about 1/2 cup of the buttercream on top, then place the next layer. Continue with the same steps, flipping the final layer upside down so that the top is super flat (image 8 above).
STEP 9: Decorate! Tint the rest of the buttercream orange and use a spatula to scrape dollops of it on the cake to look like paint smears. Garnish with peeled mandarin oranges if desired and enjoy (image above)!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Baking times may vary: All ovens are different, and your cake layers may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
storage & freezing
Store the assembled cake in a holder in the fridge for up to 7 days. For longer storage, freeze the cake, then cut it into slices.
Wrap each slice individually in plastic wrap and store them in an airtight container or freezer bag for up to 3 weeks!
recipe faqs
Yes! Any kind of sparkling wine will work in this recipe.
Mimosa is a combination of orange juice and champagne!
This recipe has been developed and tested specifically with champagne, so I don’t recommend substitutions. I recommend my 8-inch vanilla cake instead!
more cake flavors to try!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Mimosa Cake
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
Champagne Cake
- 2 ¾ cups cake flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 11 tbsp cubed unsalted butter, room temperature
- ¾ cup canola oil
- 2 whole eggs, room temperature
- ½ cup whole milk, room temperature
- ½ cup + 1 tbsp champagne
- 1 cup sour cream, room temperature
- 2 tsp vanilla extract
Orange Juice Reduction
- ¾ cup orange juice
Orange Swiss Meringue Buttercream
- 3 large egg whites
- 1 â…› cup granulated sugar
- 1 cup + 2 tbsp unsalted butter, softened
- Orange juice reduction, from the recipe above
- 2 tsp orange zest, preferably mandarin orange
Instructions
- Line the bottoms of three, 6-inch cake pans with a round of parchment paper. Preheat the oven to 350 F/180 C.
- In a stand mixing bowl, combine the flour, sugar, baking powder, and salt.2 ¾ cups (356 g) cake flour, 1 ½ cups (300 g) granulated sugar, 1 tbsp baking powder, 1/2 tsp fine sea salt
- Add the cubed butter to the mixing bowl and mix on low until it looks similar to wet sand, about 2-3 minutes.11 tbsp (154 g) cubed unsalted butter
- Mix in the oil, eggs, milk, champagne, sour cream, and vanilla extract until fully combined.¾ cup (130 g) canola oil, 2 (100 g) whole eggs, ½ cup (113 g) whole milk, ½ cup + 1 tbsp (113 g) champagne, 1 cup (226 g) sour cream, 2 tsp vanilla extract
- Evenly distribute into the cake pans. This is best done with a kitchen scale, each pan should hold about 448 g of batter.
- Bake the layers on the middle rack of the oven for 28-33 minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out clean.
- Let the pans cool on a wire rack for 15-20 minutes until cool enough to touch, then knock them out of the pans and let them cool completely on the rack.
Orange Juice Reduction
- Next, make the orange juice reduction. Cook the orange juice over medium heat, stirring frequently for 15-17 minutes or until reduced to about ¼ cup. Chill in the fridge until ready to use.¾ cup (178 g) orange juice
Swiss Meringue Buttercream
- Over a double boiler, whisk the egg whites and sugar frequently, until the sugar granules are dissolved, about 8-10 minutes.3 (109 g) large egg whites, 1 â…› cup (225 g) granulated sugar
- Transfer the egg mixture to a stand mixing bowl. Using the whisk attachment, whisk on high speed for 7-8 minutes, or until the meringue feels room temperature and holds a stiff peak.
- Decrease the speed to low, then add the butter one tablespoon at a time.1 cup + 2 tbsp (225 g) unsalted butter
- Increase the speed to medium-high and continue mixing. At first, it may look thin and curdled, but that’s normal! Keep beating until it turns light and fluffy.
- Mix in the reduced orange juice and orange zest until combined.Orange juice reduction, 2 tsp orange zest
Assembly
- To assemble, use a serrated knife to cut a thin layer off the top of each cake layer to expose the crumb.
- Place a dollop of buttercream on a serving platter or cake stand and place the first layer on top.
- Evenly spread about ⅓-½ cup of the buttercream on top. Continue with the next layer the same way. For the last layer, place it upside so that the top is completely flat.
- Set aside a few dollops of buttercream for decorating, then use the rest of it to frost the sides and top of the cake.
- Tint the reserved buttercream with orange gel food coloring. Then use a spatula or scraper to scrape the orange buttercream randomly on the sides (like paint smears).
- Enjoy!
Notes
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- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
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- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
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- Baking times may vary: All ovens are different, and your cake layers may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
- Storage: Store the assembled cake in a holder in the fridge for up to 7 days. For longer storage, freeze the cake, then cut it into slices. Wrap each slice individually in plastic wrap and store them in an airtight container or freezer bag for up to 3 weeks!
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate.
What brand of champagne would you recommend?
Hi Michelle! Pretty much any brand of champagne will work! It doesn’t have to be a pricey one, I tried it with a prosecco and brut and it tasted the exact same!
This looks so yummy & fun for an upcoming bachelorette brunch! How would I make this recipe into cupcakes for easier travel? Thank you!
Hi Summer! I would make the batter as directed then fill the cupcake liners about 2/3 full. They should bake at the same temperature (350) although the bake time may be different. I would keep an eye on them and when the tops spring back when touched, pull them out! 🙂
This cake was so deliciously moist and soft, everyone was raving about it! The champagne and orange flavors were mellow, but that’s exactly how a real mimosa is. I plan on making it again for Easter because it’s so spring themed!
So happy to hear that Muzique! 🙂