Mimosa Cake

Mimosa Cake

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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