{"id":28250,"date":"2016-12-19T08:28:53","date_gmt":"2016-12-19T13:28:53","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=28250"},"modified":"2021-08-23T15:44:51","modified_gmt":"2021-08-23T19:44:51","slug":"champagne-mimosa-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2016\/12\/champagne-mimosa-cake.html","title":{"rendered":"Champagne Mimosa Cake"},"content":{"rendered":"

Champagne Mimosa Cake – tender, orange sponge cake smothered with silky champagne buttercream. A new layer cake recipe by our contributor,\u00a0Tessa Huff<\/a>.<\/p>\n

\"Champagne<\/div>\n

\"Champagne<\/p>\n

Cheers to surviving the holidays and welcoming a new year! As we pack away our twinkly lights, candy canes, and gingerbread, be sure to keep out those cake pans and baking tools for one last hurrah! December is also a time for reflection and hitting \u201crefresh,\u201d on yet another crazy year. Kick off 2017 with a bang, and a slice of this Champagne Mimosa Cake, of course!<\/p>\n

\"Champagne<\/p>\n

\"Champagne<\/p>\n

Do you like to celebrate a new year the moment it begins at midnight or on the day itself? When I was a kid, New Year\u2019s Eve was always a good excuse to stay up passed bedtime and make an obscene amount of noise when the clock struck 12. As I grew older, those pyjama parties turned into sequin dresses and fancy heels and apple cider turned to champagne. Today, I am all about the New Years Day brunch. I\u2019ll still be \u201cCheers\u201d-ing at home with my little family come midnight, but most of the celebrating will have to wait until morning. Who\u2019s with me?<\/p>\n

\"Champagne<\/p>\n

Better brunching is at the top of my 2017 resolutions list, so why not start right away with a New Year\u2019s Day breakfast feast! Of course every good brunch kicks off with a mimosa and this cake incorporates those flavors into a sparkling sweet treat. Tender, orange sponge cake is smothered with silky champagne buttercream. The flavors pair together perfectly! No need for any other frills, except for the d\u00e9cor \u2013 of course. Loopy ruffles give this cake extra festive flair and a sprinkling of gold sprinkles is the perfect touch. Cheers, everyone!<\/p>\n

\"Champagne<\/p>\n

\"Champagne<\/p>\n

CHAMPAGNE MIMOSA CAKE<\/strong>
\na layer cake recipe by\u00a0Tessa Huff<\/a><\/p>\n

For the Orange Sponge Cake:<\/em>
\n2 \u00be cup cake flour
\n2 \u00bd teaspoons baking powder
\n\u00bd teaspoon baking soda
\n1 teaspoon salt
\n1 cup unsalted butter, softened
\n2 cups granulated sugar
\nzest of one orange
\n\u00bd vanilla bean, seeds scraped out
\n2 teaspoons vanilla extract
\n2 tablespoons canola oil
\n4 eggs
\n1\/3 cup orange juice
\n1 \u00bc cup milk<\/p>\n

    \n
  1. Pre-heat oven to 350 degrees. Grease and flour three 8-inch round cake pans and set aside.<\/li>\n
  2. Sift together the flour, baking powder, baking soda and salt. Set aside.<\/li>\n
  3. Using an electric mixer, beat the butter, sugar, and orange zest on medium speed until light and fluffy, 3 to 5 minutes.<\/li>\n
  4. Add in the vanilla and oil. Mix until combined.<\/li>\n
  5. With the mixer on medium-low, add in the eggs, one at a time. Stop the mixer and scrape down the bowl.<\/li>\n
  6. 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.<\/li>\n
  7. 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.<\/li>\n<\/ol>\n

    For the Champagne Buttercream:<\/em>
    \n6 large egg whites
    \n2 cups granulated sugar
    \n3 cups unsalted butter, cubed, softened
    \n2 teaspoons vanilla extract
    \n\u00bd cup champagne or sparkling wine<\/p>\n

      \n
    1. Place the egg whites and sugar in the bowl of an electric mixer. Gently whisk until combined.<\/li>\n
    2. 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<\/a>. Carefully transfer the bowl back to the stand mixer.<\/li>\n
    3. 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.<\/li>\n
    4. Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.<\/li>\n
    5. Add vanilla extract. Whip on medium until silky smooth, about 3 to 5 minutes.\u00a0The buttercream may look curdled\u00a0or soupy. Keep mixing until it is completely smooth.<\/li>\n
    6. 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.<\/li>\n<\/ol>\n

      For the Assembly:<\/em>
      \n      Gold Sprinkles<\/a>, optional<\/p>\n

      Place the bottom layer of cake on a serving dish or cake board. Spread on about \u00bd to 1 cup of buttercream. Top with the next layer of cake a repeat. Crumb coat the cake with the buttercream.<\/p>\n

      For the ruffle design, frost the top of the cake as normal. Using a pastry bag fitted with a petal piping tip<\/a>, pipe spiral ruffles in vertical rows around the cake. Start at the bottom of the cake and work up the sides, similar to this tutorial<\/a>. Hold the piping bag vertically with the narrow end of the piping tip facing out. Finish with gold sprinkles, if desired.<\/p>\n

      \"Champagne<\/p>\n

      \"Champagne<\/p>\n

      \n

       
      \nYOU MAY ALSO ENJOY:<\/strong>
      \n      Raspberry Champagne Cake<\/a>
      \n      Chocolate Bourbon Pecan Cake<\/a>
      \n      Eggnog Cake<\/a>
      \n      Champagne & Raspberry Cupcakes<\/a>
      \n      Sprinkle NYE Cake<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

      Champagne Mimosa Cake – tender, orange sponge cake smothered with silky champagne buttercream. A new layer cake recipe by our contributor, Tessa Huff. Cheers to surviving the holidays and welcoming a new year! As we pack away our twinkly lights, candy canes, and gingerbread, be sure to keep out those cake pans and baking tools for one last hurrah! December is also a time for reflection and hitting \u201crefresh,\u201d on yet another crazy year. Kick off 2017 with a bang, and a slice of this Champagne Mimosa Cake, of course!<\/p>\n","protected":false},"author":9,"featured_media":28263,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,223,96,47,224],"tags":[],"class_list":{"0":"post-28250","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-cakes","9":"category-mothers-day","10":"category-recipes","11":"category-tessa-huff","12":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/28250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=28250"}],"version-history":[{"count":17,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/28250\/revisions"}],"predecessor-version":[{"id":34002,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/28250\/revisions\/34002"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/28263"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=28250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=28250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=28250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}