Mimosa Cake

Mimosa Cake, Champagne, Orange Juice, SprinklesFor my first Mother's Day as a mother to our almost-8-month-old baby, my husband planned a special breakfast for me.  I slept in a little while he fed baby boy and then made a breakfast of eggs benedict and mimosas.  It was a lovely way to wake up.

We couldn't manage to finish the champagne, so I jumped on the chance to make a mimosa cake which I've had on my "to bake" list for quite a while.  Besides, we couldn't exactly waste a half bottle of champagne...

The fizzy champagne stirred into the batter created a beautifully light, fluffy cake with a soft tender crumb that was subtly perfumed with orange juice.  I simmered more champagne into a concentrated reduction to whip into the buttercream, and it was silky, fluffy, and oh-so-gorgeous swirled onto the cake and flecked with tiny sprinkles.

I know I say this about every new cake I make, but this really might be one of my favorites.




Mimosa Cake, Champagne, Orange Juice, Sprinkles

Mimosa Cake, Champagne, Orange Juice, Sprinkles

Mimosa Cake, Champagne, Orange Juice, Sprinkles

Mimosa Cake, Champagne, Orange Juice, Sprinkles

Mimosa Cake, Champagne, Orange Juice, Sprinkles

Mimosa Cake, Champagne, Orange Juice, Sprinkles

Mimosa Cake, Champagne, Orange Juice, Sprinkles

Mimosa Cake, Champagne, Orange Juice, Sprinkles




Mimosa Cake
printable


Cake.
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Champagne or Prosecco
  • 1/2 cup orange juice
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons orange extract
Buttercream.
  • 1 cup Champagne or Prosecco
  • 2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon orange extract
  • 2-4 tablespoons milk, if needed
Cake.
Preheat the oven to 350 and grease three 8-inch cake pans with non-stick spray.

In the bowl of your stand mixer fitted with a paddle attachment, combine the dry ingredients.  Add the wet ingredients and mix on low until combined, then beat on medium speed for two minutes.  Divide the batter between the pans.

Bake until a toothpick comes out clean, about 21-24 minutes.  Cool the cakes in the pans, set on a wire rack, covered loosely with a clean kitchen towel.

Buttercream.
Pour the Champagne into a small saucepan.  Over medium heat, simmer the Champagne until it is reduced to 1/4 cup.  Cool completely.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter with the cooled Champagne reduction until smooth.  Gradually add the powdered sugar by spoonfuls, and the meringue powder and salt, mixing on low to combine.  Add the extracts, and whip on medium high for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.  Only add the milk if needed to reach your desired consistency.  Frost the cooled cake with the buttercream, and garnish with sprinkles.

Recipe from Curly Girl Kitchen

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