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Perfect Champagne Mimosa Cake Recipe with Easy Orange Buttercream Frosting

champagne mimosa cake - featured image
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A light and moist champagne cake infused with sparkling wine and topped with a bright, tangy orange buttercream frosting. Perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) champagne or sparkling wine (dry or brut style)
  • ½ cup (120ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tablespoons fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and lightly dust with flour or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Stir in champagne and vanilla extract; batter will loosen.
  6. Gradually add dry ingredients in three parts, alternating with milk, starting and ending with flour mixture. Mix just until combined each time.
  7. Divide batter evenly into prepared pans. Tap to remove air bubbles.
  8. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cakes should be golden and spring back lightly when pressed.
  9. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely before frosting.
  10. For frosting, beat 1 cup softened unsalted butter until creamy.
  11. Gradually add powdered sugar about 1 cup at a time, beating well after each addition.
  12. Mix in fresh orange juice, orange zest, vanilla extract, and pinch of salt. Beat until light and fluffy, about 3-5 minutes. Adjust consistency as needed.
  13. Place one cake layer on serving plate. Spread a generous layer of frosting on top.
  14. Add second cake layer and cover top and sides with remaining buttercream. Smooth or pipe as desired.
  15. Refrigerate cake for at least 30 minutes before slicing to set frosting and meld flavors.

Notes

Do not rush the creaming process; whip butter and sugar until fluffy to trap air for a tender crumb. Fold dry ingredients gently to avoid toughening the cake. Use dry or brut champagne for subtle flavor without sweetness. Chill and re-whip frosting if too soft. Cool cake completely before frosting to prevent melting buttercream. Frosting can be made a day ahead and stored in fridge.

Nutrition

Keywords: champagne cake, mimosa cake, orange buttercream, celebration dessert, brunch cake, sparkling wine cake, easy cake recipe

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