Mimosa Cake


Serves 8 to 12 | Total time 2.5 hours

This cake is for the basic bitch inside us all.


Champagne Cake

3 cups cake flour
1 tsp baking powder
1 tsp baking soda
14 tsp Kosher salt
6 egg whites
1 cup champagne or sparkling wine
1 tsp vanilla extract
1 tsp almond extract, or an additional tsp of vanilla extract
1 Tbs vegetable oil
1 tsp vinegar
1 cup unsalted butter, softened
2 cups granulated sugar

Simple Syrup

1 cup water
1 cup granulated sugar
Note: If you'd like a stronger organge flavor, dissolve 2 TBS of orange jam in the mix

Orange Buttercream Frosting

1 cup unsalted butter, softened
5 to 6 cups confectioners sugar, sifted
1 tsp vanilla extract
1 Tbs orange zest
12 cup fresh orange juice
1 Tbs heavy cream, at least


2 oranges sliced thin enough to twist
Simple syrup from above


Champagne Cake

  1. Preheat the oven to 350℉
  2. Grease and flour two 8 inch springform pans, set aside
  3. Mix the flour, baking powder, baking soda, and salt, set aside. I like to use a whisk, which acts like sifting
  4. Combine the egg whites, champagne, vanilla extract, almond extract (if using), vegetable oil, and vinegar, set aside
  5. Cream the butter and sugar with a stand mixer or hand mixer; this takes approximately 4 minutes
  6. Add 13 of the dry ingredients to the creamed butter and sugar
  7. Add 12of the wet ingredients to the creamed butter and sugar
  8. Continue to alternate between adding dry and wet ingredients, ending with the dry ingredients
  9. Distribute the batter evenly between the prepared pans
  10. Place the cakes in the oven, then immediately lower the temperature to 325℉
  11. Bake for 30 to 35 minutes, a knife should come out clean if baked properly
  12. Rest the cakes in the pans for 5 minutes
  13. Transfer cakes to a cooling rack until completely cooled

Simple Syrup

  1. Heat water and sugar in a medium saucepan
  2. Whisk in the orange jam (if using)
  3. Remove from heat once all sugar has dissolved
  4. Set aside while the cake cools
  5. Transfer the syrup to a squeeze bottle

Orange Buttercream Frosting

  1. With the mixer of choice, combine the butter, vanilla extract, orange zest, and orange juice
  2. Blend in 1 cup of confectioners sugar at a time
  3. Add the Tbs of heavy cream
  4. Continue incoporating the confectioners sugar and heavy cream until the frosting has reached desired consistency
  5. Note: Careful not to add too much confectioners sugar. The frosting's texture will be grainy.


  1. Using a bread knife, cut each cake into layers. If you don't exactly know how to do that, no worries, Completely Delicious has got you.
  2. Start with one half of the cake, and flip it over so the rough side is facing up
  3. Use the squeeze bottle to drizzle simple syrup over the rough side of the cake
  4. Spread a layer of the frosting on the cake, it's perfectly fine to have crumbs
  5. Place the second layer so the "bottom" of the cake is facing up
  6. Continue until all cake sections are used
  7. Do not use the syrup on the top of the cake, it makes for a difficult time frosting
  8. Thinly coat the entire cake in frosting
  9. Freeze or refrigerate for 10 to 15 minutes
  10. Remove from the freezer/refrigerator, and finish frosting
  11. Decorate with the orange slices
  12. Glaze the orange slices by brushing slices with a thin coat of simple syrup
  13. Refrigerate until ready to serve
  14. Note: I put strips of parchment paper or wax paper around the edges of the bottom layer. When I finish frosting the cake, I remove the strips, which leaves the plate/cake stand clean.