It’s basically brunch…

Taking the iconic drink of brunch and transforming it into a zesty orange and vanilla cake, covered in orange zest buttercream, and topped with crushed chocolate Milano cookies. And don’t worry…the champagne is in the cake batter!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Mimosa Cake

Mimosa Cake

Yield: 2 8-Inch Layers
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 15 minutes
Total Time: 1 hour 40 minutes

It's basically brunch!


  • 1 & 1/2 cups white sugar
  • 1/2 cup + 2 tablespoons vegetable oil
  • 2 eggs at room temperature
  • 2 teaspoons vanilla
  • 1/3 cup sour cream at room temperature
  • 1 & 3/4 cups flour
  • 2 & 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup buttermilk at room temperature
  • 2/3 cup champagne
  • Zest from 1 orange
  • 3 sticks butter at room temperature
  • 10 egg whites at room temperature
  • 2 & 1/2 cups sugar
  • 1 tablespoon vanilla
  • Zest from 2 oranges
  • Crushed orange-chocolate cookies


Making the Cake:

  1. Preheat your oven to 350 degrees.
  2. In your first mixing bowl, combine your sugar, oil, eggs, and vanilla.
  3. Beat on a medium speed for 2 minutes to allow eggs and oil to full incorporate and the batter to become light in color.
  4. Mix in your sour cream by blending it into the batter until well combined.
  5. Add half of your flour.
  6. Add in your baking powder, salt, and buttermilk.
  7. Starting at a low speed, mix until flour beings to incorporate.
  8. Add the remaining of our flour while you continue to mix on that low speed. Continue to mix until batter is smooth.
  9. Pour batter into your prepared pans and bake for 30 - 35 minutes or until your cake tester comes out clean.

Making the Orange Frosting:

  1. Add together your sugar and egg whites in a heatproof glass or metal bowl and attach your candy thermometer.
  2. Place your bowl over top of a sauce pot with water. Just enough so that the bowl of sugar ad eggs whites does not touch the water. (see notes)
  3. Over a medium heat, heat & constantly stir the mixture until 140 degrees is reached on your candy thermometer. Be sure to keep mixing so the egg whites do not cook.
  4. Once your mixture reaches 140 degrees, the sugar should be fully dissolved into the whisked egg whites. This can be checked by placing a drop between your fingertips and rubbing them together. The mixture should be completely smooth.
  5. Transfer the mixing bowl to your stand mixer, or, if using, grab your hand mixer. Using the wire whisk, beat the egg white mixture on a low speed and gradually increase the speed to a medium or medium-high after 2 minutes.
  6. Continue to mix your mixture for 10 minutes on that medium speed until your egg whites turn pure white and begin to form soft, glossy, thick peaks.
  7. Slice and add your butter gradually in 1-tablespoon increments. (see notes)
  8. Beat at a medium low speed while butter is being added and making it a point to allow each gradual addition of butter to fully corporate into the egg whites mixture.
  9. Once all your butter has been added and incorporated, add in your vanilla and orange zest.
  10. Finally, beat for a good 5 minutes on a medium speed. The goal here is to have a meringue frosting that is smooth and silky. Depending on your environment & mixing method, you may need to increase or decrease this last mix time interval.

Putting It All Together:

  1. At this point your cakes should be full cooled off each to level and layer.
  2. Add your orange meringue frosting between each layer.
  3. Use remaining orange meringue frosting to cover cake.
  4. Top with crushed orange-chocolate cookies.


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • This recipe will give you enough batter for 2-8 inch cake layers. If you'd like more, I would make a second batch for 2 additional layers separately and continuing to do so until you have all your desired layers.
  • This of this as the same process for swiss buttercream. You do not want your bowl of egg whites and sugar to be touched by the water; be it sitting on top of the water or from the water boil.
  • Some bakers prefer to switch to a paddle attachment when adding butter into the egg white mixture. I do not and believe the whisk works just as well if not better. If you prefer to switch to a paddle then you're absolutely more than welcomed to do so.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

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More Cake Theme Tutorials👉’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉

Posted by Man Cake on Wednesday, July 10, 2019

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