I love Champagne, as many of you already know from my photos on Instagram. I also love cake, cupcakes, basically any baked goods. So when I learned about a Champagne Mimosa Cake recipe, I knew I had to try it. No regrets, it was delicious!
What I loved about this cake, besides it having Champagne, is it’s orange flavor with it’s silky buttercream flavor. I don’t want to brag, but it’s one of the best cakes I’ve baked so far. Now you could wait to try this cake for any special occasion, like New Year’s Eve, Valentine’s or someone’s special birthday. But I say everyday is a celebration, so why not make it anytime you crave a mimosa and cake.
Could it be the Champagne, or it’s citrus hints that made the cake taste so delicious? Or was it the fresh vanilla bean that overpowered the rest of the ingredients that made it so sinfully good? You decide.
Any Occasion Champagne Mimosa Cake
Ingredients
- 2 ¾ cup cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- zest of one orange
- ½ vanilla bean, seeds scraped out
- 2 teaspoons vanilla extract
- 2 tablespoons canola oil
- 4 eggs
- 1/3 cup orange juice
- 1 ¼ cup milk
Instructions
- Pre-heat oven to 350 degrees. Grease and flour three 8-inch round cake pans and set aside.
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, beat the butter first then slowly add the sugar. Increase to medium speed and add orange zest until light and fluffy, 3 to 5 minutes.
- Add in the vanilla and oil. Mix until combined.
- With the mixer on medium-low, add in the eggs, one at a time. Stop the mixer and scrape down the bowl. Sometimes the batter gets stuck on the bottom.
- Add in half of the dry ingredients and mix until just combined. With the mixer on low, stream in the orange juice and milk. Add in the remaining dry ingredients and mix until smooth.
- Evenly distribute the batter between the prepared pans. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 20 minutes then remove the cakes from their pans.
Place the bottom layer of cake on a serving dish or cake board. Spread on about ½ to 1 cup of buttercream. Top with the next layer of cake a repeat. Crumb coat the cake with the buttercream. Champagne buttercream recipe below.
Champagne Buttercream:
6 large egg whites
2 cups granulated sugar
3 cups unsalted butter, cubed, softened
2 teaspoons vanilla extract
½ cup champagne or sparkling wine (I used a Brut sparkling wine)
- Place the egg whites and sugar in the bowl of an electric mixer. Gently whisk until combined.
- Place mixing bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl back to the stand mixer. Try to be patient during this process, it can take up to 10 min.
- Using the whisk attachment, whip the egg mixture on high for 8 to 10 minutes until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature.
- Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
- Add vanilla extract. Whip on medium until silky smooth, about 3 to 5 minutes. The buttercream may look curdled or soupy. Keep mixing until it is completely smooth.
- With the mixer on low, slowly stream in the champagne until fully incorporated. Turn up the mixer to medium-high and mix for one minute or until silky smooth.
Recipe sightly adapted from one of my favorite cake blogs: thecakeblog.
No Comments