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–+ servings
mimosa cake cut open to show the cake layers.
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5 from 8 votes

Mimosa Cake

This mimosa cake is layered with super moist champagne cake and a silky orange swiss meringue buttercream to taste just like a mimosa cocktail!

Equipment

Ingredients

Champagne Cake

  • 2 ¾ cups cake flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 11 tablespoon 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 teaspoon vanilla extract

Orange Juice Reduction

  • ¾ cup orange juice

Orange Swiss Meringue Buttercream

  • 3 large egg whites
  • 1 ⅛ cup granulated sugar
  • 1 cup + 2 tbsp unsalted butter softened
  • Orange juice reduction from the recipe above
  • 2 teaspoon orange zest preferably mandarin orange
US Customary - Metric

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.
  • Add the cubed butter to the mixing bowl and mix on low until it looks similar to wet sand, about 2-3 minutes.
  • Mix in the oil, eggs, milk, champagne, sour cream, and vanilla extract until fully combined.
  • 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.

Swiss Meringue Buttercream

  • Over a double boiler, whisk the egg whites and sugar frequently, until the sugar granules are dissolved, about 8-10 minutes.
  • 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.
  • 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.

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

Step-by-step process photos are provided above, in the body of this post.
    • 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: 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!