I love a Mimosa! Champagne and Orange makes the perfect mix. So, why not put it in a cake?
Reduce the champagne on the stove for a more concentrated taste and add it right into the cake batter!
Each bite tasted as if I was actually enjoying a cocktail!
Recipe:
3/4 cup shortening
1 1/2 sugar
3 eggs
2 1/4 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 cup buttermilk
1/2 vanilla extract
1 1/2 cups Champagne
2 tsp Orange flavoring or orange juice
Buttercream Frosting:
1 stick butter
3 cups powdered sugar
1/3 cup heavy cream
1 tsp Champagne Reduction
1 tsp Orange flavoring or orange juice
1-2 small oranges, peeled and separated
Champagne Reduction:
Add champagne to a small saucepan. Simmer over medium heat until it reduces to 1/2 cup. (7-9 minutes). Cool completely.
Cake:
Pre-heat oven roasted 350 degrees. Oil and flour 3 6 inch cake pans and set aside.
Cream the shortening and sugar in a standing mixer. Add eggs one at a time.
Add in dry ingredients, then the butter. Mix until incorporated. Add in 1/4 cup of the champagne reduction and orange extract on a lower speed.
Divide batter between the 3 pans. Bake for 30-35 minutes or until cakes are browned. Cool.
Buttercream:
Beat butter in a standing mixer. Add powdered sugar and cream. Mix. Add in 1 teaspoon of the champagne reduction and orange extract.
Level each cake layer by cutting off the domes. Place one layer down on a cake board or plate. Add frosting. Repeat with other 2 layers. Frost the outside of the cake. Use an cane scrapper to scrap off enough frosting to get a semi-naked look.
Add orange wedges in a circular pattern and flowers to the top.
