Pop a cork and celebrate the new year with our Mimosa Bundt Cake! Packed with a double dose of orange zest and juice, as well as a splash of Champagne, this Bundt has all the flavors of a mimosa in cake form. Baking it in Nordic Ware’s 6 Cup Heritage Bundt Pan yields a petite Bundt that’s perfect for an intimate New Year’s Eve party. Topped with our boozy Champagne-Orange Glaze and glamorous metallic sprinkles and glitter, this Mimosa Bundt Cake is a dessert worth toasting to.
Mimosa Bundt Cake
Makes 1 (6-cup) Bundt cake
- 1½ cups (300 grams) granulated sugar, divided
- 1½ cups (336 grams) Champagne or dry sparkling white wine, divided
- 1 tablespoon (6 grams) packed orange zest
- ¾ cup (168 grams) canola oil
- 3 large eggs (150 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2¼ cups (281 grams) unbleached cake flour
- 1¾ teaspoons (8.75 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- ¼ cup (60 grams) fresh orange juice
- Champagne-Orange Glaze (recipe follows)
- Edible gold glitter, for sprinkling
- Garnish: assorted gold and silver sprinkles
- Preheat oven to 350°F (180°C).
- In a small saucepan, combine ¼ cup (50 grams) sugar and ¼ cup (56 grams) Champagne; cook over medium heat, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove from heat; transfer sugar mixture to a small bowl. Stir in ¾ cup (168 grams) Champagne; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat orange zest and remaining 1¼ cups (250 grams) sugar at medium-low speed until fragrant and well combined, 30 seconds to 1 minute. Add oil, eggs, and vanilla; beat at medium speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, stir together orange juice and remaining ½ cup (112 grams) Champagne. Add flour mixture to zest mixture alternately with juice mixture, beginning and ending with flour mixture, beating just until smooth and combined.
- Spray a Nordic Ware 6 Cup Heritage Bundt Pan with baking spray with flour. Pour batter into prepared pan. (Pan will be quite full, but batter will not overflow.) Vigorously tap pan on counter several times to spread batter into grooves and release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean, 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Loosen cake from center of pan using a small offset spatula. Invert cake onto a wire rack; let cool in pan for 5 minutes. Remove pan.
- Line a rimmed baking sheet with parchment paper. Spray a wire rack with cooking spray, and place on prepared pan.
- Pour about half of reserved sugar mixture into Bundt pan. Carefully turn cake upside down and return cake to Bundt pan; poke holes in bottom of cake using a wooden pick. Brush remaining sugar mixture onto bottom of cake. Let soak for 5 minutes. Invert cake onto prepared rack. Carefully remove Bundt pan; let cake cool completely.
- Place Champagne-Orange Glaze in a large piping bag fitted with a ¼-inch round piping tip (Wilton No. 10). Carefully pipe glaze into and over grooves of cake, letting excess drip off. Using a large offset spatula, loosen cake from wire rack, and gently transfer to a serving plate. Trace over ridges of cakes with glaze, pausing briefly at various points to create a drip effect. Pipe over any bare spots, spreading with a small offset spatula if needed. Once glaze stops dripping, sprinkle with edible glitter. Garnish with sprinkles, if desired.
Makes about 1 cup
- 2½ cups (300 grams) confectioners’ sugar
- ¼ cup (56 grams) Champagne or dry sparkling white wine
- 1 teaspoon (2 grams) packed orange zest
- ½ teaspoon kosher salt
- In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.
Our Bundtologists share their expert tips to help you master our January Bundt! Click the image to enlarge. Note that each of these tips is specific to this recipe and the 6 Cup Heritage Bundt Pan. Results may vary for other recipes and other pans.
Could I use the 10-cup version of this pan as I own it and not the 6-cup version.
Hi Jennifer! You can, just know that there will not be enough batter to fill the entire pan. You will need to adjust your bake time and keep a close eye on your cake for signs of doneness. We hope this helps!
Jennifer – I just made it for a 10 cup pan. I stored the recipe in my electronic recipe file using the grams as the primary weight. I listed the servings as 6 and then scaled the recipe to 10 “servings” A little bit of work, but it worked perfectly and was a great cake for the bridal shower I hosted.
Thank you for sharing this!! Very helpful. I only have the 10-cup version of this pan, but might be a great excuse to get the 6 cup version!
That’s a great idea. Do you have a recipe for 10 cup mimosa cake????
Looks lovely but I am not a fan of wine, any other suggestions? Perhaps Apple Juice? Must it be bubbly? Thank you for your reply.
Hi there! Apple juice would be a good substitute, or you can use one of these non-alcoholic sparkling white wines: https://www.townandcountrymag.com/leisure/drinks/g21798734/non-alcoholic-champagne/. We hope this helps!
delicious, fresh and pretty!
I used less glaze, but enough to hold sprinkles and glitter and I used 1/2 the champagne syrup to drench the cake and it was enough for me.
How does this cake freeze?
With it’s syrup soak, this cake should freeze very well! Simply wrap in plastic wrap and seal in airtight container or ziptop bag. It should keep up to one month.
Hi! Beautiful looking cake. What role does the champagne play in the cake? Just to add moisture?
Thank you for the compliment! The champagne does add moisture and also flavor, some sugars, and a bit of acidity. There is also CO2 that will assist with leavening the cake slightly. If you would like to avoid using Champagne, we would recommend a nice sparkling apple cider. Just note that it will be a bit sweeter and add an apple flavor. Happy baking 🙂
I just put this cake in the oven, and the batter was very thin. Is this expected? I used weight for all the measurements. Thanks!
Thanks for reaching out. We just wanted to follow up to see how your final product came out!
Any substitute for cake flour?
Thanks for reaching out! We recommend the following substitution:
Measure out 1 cup (125 grams) of all-purpose flour; remove 2 tablespoons (16 grams) of flour and replace with 2 tablespoons (16 grams) of corn starch. Sift 4 to 5 times before using.
This mixture mimics cake flour by reducing the protein content and reducing gluten formation. Some baked goods may still boast a heavier texture, however, than those made purely with cake flour.
I only have blueberry wine on hand. Will that be ok.
Thank you for your question!
We’ve only tested this recipe using sparkling white wine, and therefore can’t be sure how blueberry wine would work in this recipe. That being said, using blueberry wine could affect not only the flavor of the cake, but also its appearance and consistency. The carbonation of the sparkling wine is part of what contributes to the lighter crumb of this cake, and adding a non-bubbly wine could greatly impact its consistency. If you do decide to experiment, please let us know how it goes!
Hope this helps, and happy baking!
Very scrummy! Great light crumb, fresh and lifting notes from the orange, definitely will be making again! Thank you!