Name: Mimosa cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 16
Ingredients: 2¼ cups (335g) plain flour; ½ cup (75g) corn flour; 1½ cups (330g) caster sugar; 1 tbsp baking powder; 1 tbsp finely grated orange rind; ½ tsp fine sea salt; 150g unsalted butter, softened and chopped; ¾ cup (180ml) vegetable oil; 2 eggs, room temperature; 1 cup (250ml) Champagne, at room temperature, plus extra to brush; 1 cup (250g) sour cream, at room temperature; 2 tsp vanilla extract; Dried orange slices, to decorate; Champagne icing; 750g cream cheese, chopped and softened; 150g unsalted butter, chopped and softened; 3 cups (480g) icing sugar mixture, sifted; 2 tbsp Champagne

Mimosa cake

A cake inspired by the mimosa cocktail.

Skip to Recipe

Serves 16

Prep

30M

Cook

45M

Total

1H 15M

Unlike the traditional Italian mimosa cake, which is decorated to resemble the flower, this mimosa cake is inspired by the mimosa cocktail. Containing orange juice and Champagne, and smothered in a thick layer of Champagne icing – it’s an adults-only delight. Perhaps pair it with the mimosa cocktail for a fun high tea with friends. Or serve it on its own with pretty, thin slices of orange layered on top – use blood oranges to get the cake to look like ours.

For more impressive cakes, try the espresso martini cake, the baked ricotta passionfruit cake or this sky-high chocolate cake.

Ingredients

2¼ cups (335g) plain flour

½ cup (75g) corn flour

1½ cups (330g) caster sugar

1 tbsp baking powder

1 tbsp finely grated orange rind

½ tsp fine sea salt

150g unsalted butter, softened and chopped

¾ cup (180ml) vegetable oil

2 eggs, room temperature

1 cup (250ml) Champagne, at room temperature, plus extra to brush

1 cup (250g) sour cream, at room temperature

2 tsp vanilla extract

Dried orange slices, to decorate

Champagne icing

750g cream cheese, chopped and softened

150g unsalted butter, chopped and softened

3 cups (480g) icing sugar mixture, sifted

2 tbsp Champagne

Method

Preheat oven to 180°C (160°C fan-forced). Line 3 lightly greased 18cm round cake pans (base measurement) with non-stick baking paper.

Combine flour, sugar, baking powder, orange rind and salt in the bowl of an electric mixer. Add the butter and mix on low speed for 2–3 minutes, or until the mixture looks like wet sand.

Add the oil, eggs, Champagne, sour cream and vanilla and mix until batter is smooth combined.

Divide the mixture evenly between the pans. Bake for 30–45 minutes or until cooked when tested with a skewer. Allow to cool in the pans for 10 minutes, before turning out onto a wire rack to cool completely.

While the cake is cooling, make the Champagne icing. Place the cream cheese, butter and icing sugar in a clean bowl of the electric mixer. Beat for 10 minutes or until pale and fluffy, scraping down the sides of the bowl occasionally. Add the Champagne and beat for a further
2 minutes.

To assemble the cake, trim the tops using a large, serrated knife. Brush the tops of the cake with Champagne. Place the base of 1 of the cakes on a cake stand or plate and spread with 1 cup of the icing. Repeat with cake and icing, finishing with a cake layer. Use the remaining icing to spread over the outside of the cake. To decorate, use a small pallet knife, starting at the base flick upwards to create the pattern.

Refrigerate for 30 minutes, to firm. Decorate with orange slices, to serve.

“Inspired by the cocktail, this mimosa cake is infused with fresh orange rind and subtle notes of champagne. It’s light, zesty, and made only with the finest ingredients” Jessica Brook

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Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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