I love brunch, especially if there’s dessert, and what’s brunch without a Mimosa or a Mimosa Cake! This cake is super yummy and the little mini cakes would be so cute if you’re hosting a brunch at home for the girls. Or you can always just have a little cake for breakfast, I mean, cake for breakfast #cakelife.
Mimosa Cake – Orange Olive Oil Cake with Almond Champagne Buttercream
Makes Four Mini Cakes or Two 8” Round Cakes
For the Cake
3 ½ cups All Purpose Flour, sifted
2 cups sugar
1 ½ teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Olive Oil
1 cup Orange Juice
2 teaspoons vanilla extract
Zest of one medium orange
For the Buttercream
1 ½ cups butter, room temperature
4 ½ cups powdered sugar
3 tablespoons champagne
1 teaspoon almond extract
Pink food coloring
- Preheat oven to 350 degrees and prepare your baking pans.
- In a mixing bowl sift together dry ingredients.
- Add wet ingredients to your dry mixture (you should alternate between wet and dry ingredients, but I rarely do this, it’ll be okay if you don’t).
- Start mixing ingredients on low speed, you don’t want your flour mixture to try and escape. Then increase to medium until ingredients are incorporated.
- Scrap down your bowl and add the orange zest.
- Divide your batter evenly between your baking pans.
- Bake cakes at 350 degrees for 28 to 35 minutes, or until you can insert a tooth pick and it comes out clean.
- Let cakes cool completely.
While the cakes are cooling make the buttercream.
- Combine butter and 3 cups of the confectioner’s sugar in your mixing bowl, mix on medium speed until just combined.
- Add the remaining confectioner’s sugar, champagne and almond extract, mix on medium speed until just combined. You’re going for a nice spreadable consistency. You can adjust the consistency by adding a tablespoon of champagne or powdered sugar at a time.
- Mix in a small amount of pink food coloring for a light pink color. You can also make a little bit of light orange and a darker pink buttercream with about ½ cup of buttercream to make a cool watercolor effect on your cake.
- Yay!!! It’s time to assemble your cakes.
- For the mini cakes I used about a 4 inch circle cookie cutter and cut out the 8 circles (I made a ½ sheet cake sized cake, it’s easier to make the cut outs). This is also a good time to munch on the cake scraps. Hey, you have to make sure it tastes good.
- Add an even layer of buttercream between the layers, dirty ice (crumb coat) and let sit in the fridge for about 15-20 minutes before the final frosting.
- Frost your little cake babies with the light pink buttercream, then add dabs of orange and the darker pink buttercream and smooth with an icing spatula, you’ll get a cool watercolor effect.
- Don’t worry if it’s not perfect, it’s cake and tastes amazing.
- Decorate with fondant oranges, sprinkles or whatever you like. Those edible flowers you can find at Whole Foods are also fun.
If you’re making a regular sized round cake follow the same directions above, just don’t use the cookie cutter. You will also need to level your cakes so you have nice even layer.