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Irresistible Mimosa Bar Sheet Cake

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A light and refreshing citrus cake infused with champagne syrup and topped with whipped cream frosting, perfect for celebrations and brunch gatherings.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180 ml) fresh orange juice
  • 2 tbsp fresh orange zest
  • ¼ cup (60 ml) champagne or sparkling wine
  • 1 tsp vanilla extract
  • ½ cup (120 ml) champagne or sparkling wine (for syrup)
  • ¼ cup (50 g) granulated sugar (for syrup)
  • 1 tsp fresh orange zest (for syrup)
  • 1 ½ cups (360 ml) heavy cream, chilled
  • ½ cup (60 g) powdered sugar
  • 1 tbsp fresh orange zest (for frosting)
  • 1 tbsp orange liqueur (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch sheet pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Mix in fresh orange juice, champagne, orange zest, and vanilla extract.
  6. Fold in dry ingredients gently with a spatula until just combined; avoid overmixing.
  7. Pour batter evenly into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. While baking, combine champagne, sugar, and orange zest in a small saucepan. Simmer over medium heat for 5 minutes until sugar dissolves. Cool slightly.
  9. When cake is warm, poke holes all over the surface with a skewer or fork. Slowly pour champagne syrup over cake to soak in.
  10. Transfer cake to a cooling rack and cool completely, about 1 hour.
  11. In a chilled bowl, beat heavy cream, powdered sugar, orange zest, and optional orange liqueur until soft peaks form.
  12. Spread whipped cream frosting evenly over cooled cake. Garnish with thin orange slices or candied peel if desired.
  13. Chill cake for 30 minutes before slicing and serving.

Notes

Poke holes gently and pour champagne syrup slowly to avoid soggy spots. Chill bowl and beaters before whipping cream for best volume. Avoid zesting white pith to prevent bitterness. Bake immediately after mixing for freshest citrus aroma. Cool cake fully before frosting to prevent melting.

Nutrition

Keywords: mimosa cake, citrus cake, champagne cake, sheet cake, brunch dessert, light cake, whipped cream frosting, orange zest, party dessert

Find it online: https://tessierecipes.com/irresistible-mimosa-bar-sheet-cake-recipe-easy-refreshing-citrus-delight/