Mimosa Bundt Cake

Name: Mimosa Bundt Cake
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 1 cup butter, softened; 2 cups sugar; 1 teaspoon salt; 4 large eggs; 2 teaspoons baking powder; 3 cups flour; 3/4 cup milk; 1/4 cup champagne; 2 tablespoons orange zest; 1 tablespoon orange juice; 1 teaspoon vanilla; 1/2 cup orange juice; 1/2 cup sugar; 1/2 cup butter, softened; 1/2 cup shortening; 4 cups powdered sugar; 1 teaspoon vanilla; 3 tablespoons champagne

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Mimosa Bundt Cake is made soft and moist by the generous amounts of champagne and freshly squeezed orange juice!

It’s a delicious dessert packed with yummy flavors.

Serve up this Mimosa cake for any special occasion. There’s nothing is quite as celebratory as a mimosa. Crisp champagne and sweet orange juice can be served on any occasion; at any time of the year. Mimosas are just as delicious on Christmas morning as they are on the 4th of July. This mimosa cake will please everyone whether they love to indulge in the cocktail or not! If your guests are cake lovers, then I assure you they will swoon over this cake

Boozy Bundt Cake

This cake is ultra tender and sweet. I did add a 1/4 cup of champagne to my batter along with the freshly squeezed orange juice. If possible, please use fresh oranges as opposed to refrigerated orange juice. For one thing, you’ll need the zest- that alone holds so much flavor. But the fresh orange juice brightens the flavors of this mimosa cake immensely.

The hidden gem in this cake is the orange glaze. The already moist cake soaks up the sweet citrus glaze which is why the cake practically melts in your mouth. You could stop right here and serve the cake as is; but if you have a strong sweet tooth, then definitely add the champagne buttercream!

Ah, that buttercream! That buttercream is a party all on its own. It’s very creamy with just an effervescent hint lingering in the background. As you can see by the photos, I swirled my buttercream into fancy roses, don’t feel obligated to do that. Spread it on however you like. No matter what, it will look as impressive as it tastes!

Ingredients

For the cake, you will need:

Butter
Granulated sugar
Salt
Eggs
Baking powder
All-purpose flour
Milk
Champagne
Orange zest
Orange juice
Vanilla extract

For the glaze, you will need:

Orange juice
Granulated sugar

For the frosting you will need:

Butter
Shortening
Powdered sugar
Vanilla extract
Champagne

For the exact amounts needed, please see the recipe card below.

This simple bundt cake recipe is made to taste just like a mimosa cocktail; desserts with champagne are always good!

How to Make Mimosa Bundt Cake

Preheat the oven to 350 degrees F and spray the inside of a 10-inch bundt cake pan with nonstick cooking spray. Set it aside.
In the bowl of a stand mixer beat together the butter and sugar until light and fluffy.
Add in the salt.
Slowly beat in the eggs, one at a time, mixing well after each addition.
Mix in the baking powder.
Add the flour and milk alternatingly beginning and ending with the flour.
Beat in the champagne, orange juice, and vanilla extract.
Pour the batter into the bundt cake pan and smooth out the top with a rubber scraper.
Bake in the oven for 55-60 minutes or until a toothpick can be inserted and come out clean.
Cool in the pan for 5 minutes.
Top the pan with a cooling rack and then hold the bottom of the pan and the rack and invert them so that the cake is on the cack. remove the pan.
Prepare the glaze by heating the orange juice and sugar together in a saucepan over medium-low heat until the sugar has dissolved and the mixture is thick and syrupy.
Poke holes all over the cake while it is still warm and then brush the glaze all over the cake.
Allow the cake to rest for 10 minutes before applying the second layer of syrup.
Make the frosting by beating together the butter and shortening until smooth and creamy.
Add in the powdered sugar, one cup at a time.
Beat in the champagne until the frosting is a spreadable consistency.
Spread the frosting out over the cake.
Shake some sprinkles over the top.
Slice and serve. Enjoy!

FAQs

How long is mimosa bundt cake good for?

You can keep this cake stored covered in the fridge for up to 3 or 4 days. You could also choose to freeze the cake for up to 3 months if desired, just let it thaw before slicing and serving.

Can I make this cake alcohol free?

If you don’t want to use champagne and would like to make this without the alcohol you can simply swap out the champagne for water or milk or even cream instead.

How can I get my bundt cake to not stick to the pan?

The trick is to get your pan well greased using butter or shorting and rubbing all over the inside of the pan making sure to get every nook and cranny possible. Then sprinkle flour inside of the pan making sure to coat it well (but not too much). Now when your cake has finished baking allow it to cool for several minutes in the pan so it can shrink and pull away from the pan. Then use a rubber spatula around the edges of the pan to help loosen the ake before inverting as directed in the recipe card.

If you love the taste of mimosa then you are going to love these other mimosa recipes like this Mango Mimosa Drink or this tasty Pineapple Rum Punch Mimosa Recipe.

Yield: 12