Dessertsbeyondfrosting5.0
Mimosa Cake
Whether you’re celebrating the holidays or not, this Mimosa Cake will be a crowd-pleaser. This cake is a moist champagne sponge cake with an orange Swiss meringue buttercream frosting.
👥 15 Servings⏱️ Prep & Cook: 1h⏳ Prep: 40 min🔥 Cook: 20 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- oven
- spatula
- pan
- pot
- saucepan
- whisk
📝 Preparation Steps
1
For the Cake:
2
Preheat the oven to 350°F. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about ⏱️ 2 minutes.Scrape down the bowl as needed. Next mix in the sour cream and orange zest and beat until well combined.
large eggs2large Orange, zested1large Oranges, zested2
3
In a separate bowl combine the dry ingredients. Alternate adding the dry ingredients and the wet ingredients (buttermilk and champagne). Beat on low speed until the flour starts to incorporate and all ingredients are added. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4
Pour the batter in two 9-inch round baking pans lined with a Silpat baking mat and bake at 350°F for ⏱️ 18-22 minutes, keeping a careful eye on the baking during the last few minutes. Remove from the oven and allow to cool completely. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool for approximately ⏱️ 10 minutes and remove the cake from the pan.
5
Repeat the above steps to make the next two layers.
6
For the Frosting:
7
Combine the granulated sugar and egg whites in your stainless-steel mixer bowl (or any heat-proof glass or metal bowl). Attach a candy thermometer to the side of the bowl.
large egg whites, at room temperature10
8
Set the bowl over top of a saucepan with water, just enough to cover the bottom of the pot. You do not want the water to boil and touch the bottom of your mixing bowl.
9
Heat the mixture over medium to medium-low heat, stirring constantly to prevent the egg whites from cooking. Heat the mixture to 140°F. When it reaches 140°F, the sugar should be dissolved in the egg whites. You can test this by placing a drop on your fingertips and rubbing them together.
large egg whites, at room temperature10
10
The mixture should be completely smooth.
11
Transfer the mixing bowl to your stand mixer. Using the wire whisk, beat the egg whites. Start on low speed and increase the speed to medium speed after ⏱️ 2 minutes.
large egg whites, at room temperature10
12
Beat for approximately ⏱️ 10 minutes on medium speed until your frosting turns white as the egg whites are whipped and the body of the meringue starts to form peaks that are thick, glossy, and soft.
large egg whites, at room temperature10
13
After you have beat the meringue for a total of about ⏱️ 10-15 minutes, the bottom of your mixing bowl should be cooled completely. Scrape down all sides and bottom of the bowl.
14
Slice the butter into 1-tablespoon pieces. Switch to the paddle attachment on your mixer. Beat at a medium-low speed and slowly add the butter 2 tablespoons at a time, ensuring it is mixed well after each addition. The frosting may appear curdled at this point; that’s okay.
15
Add the vanilla bean paste and orange zest and continue beating on medium speed for about ⏱️ 3-5 minutes until the frosting is smooth and silky.
vanilla bean paste, or pure vanilla extract1 tablespoonlarge Orange, zested1large Oranges, zested2
Nutrition Facts
calories
685 calories
fat Content
42g
serving Size
1/15 recipe
fiber Content
1g
sugar Content
58g
sodium Content
180mg
protein Content
6g
carbohydrate Content
71g
saturated Fat Content
24g
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