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Champagne Jelly Mimosa Cake

Champagne Jelly Mimosa Cake - featured image
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An elegant, luminous cake featuring a plush citrus sponge topped with a sparkling champagne and orange jelly layer, finished with edible gold leaf. Perfect for celebrations, brunches, and parties, this showstopper dessert combines nostalgic comfort with sophisticated flair.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (or dairy-free milk)
  • 1 tsp vanilla extract
  • 1 tbsp orange zest, freshly grated
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3/4 cup brut champagne
  • 1/2 cup fresh orange juice (no pulp)
  • 1/2 cup granulated sugar
  • 2 tbsp powdered gelatin (or agar-agar for vegetarian)
  • 1/4 cup cold water
  • 2–3 sheets edible gold leaf
  • Thin orange slices or zest curls (optional garnish)
  • Fresh mint leaves (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper, leaving overhang.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes with mixer).
  4. Beat in eggs one at a time. Add vanilla extract and orange zest, mixing until just combined.
  5. Add half the dry mixture to the butter mixture, then half the milk. Mix gently, scraping down the sides. Repeat with remaining dry ingredients and milk. Stir until just smooth—do not overmix.
  6. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes, until golden and a toothpick comes out clean. Let cake cool in pan for 10 minutes, then transfer to a wire rack.
  7. Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
  8. In a saucepan, heat champagne, orange juice, and sugar over low heat until steaming but not boiling. Remove from heat and stir in bloomed gelatin until dissolved. Strain mixture if desired for clarity.
  9. Cool jelly mixture to room temperature (about 10 minutes).
  10. Return cooled cake to cleaned pan (use parchment overhang for easy transfer). Pour jelly mixture over cake, tilting to coat evenly. Chill in fridge for 30 minutes, or until set.
  11. Using a food-safe paintbrush, gently apply gold leaf sheets to the jelly surface. Add orange slices or mint leaves if desired.
  12. Carefully lift cake from pan. Slice with a sharp, damp knife for clean edges. Serve chilled and enjoy.

Notes

Use room temperature ingredients for best texture. Brut champagne is recommended for balanced flavor. Bloom gelatin fully for a smooth jelly. Apply gold leaf just before serving for maximum shine. For gluten-free, use almond flour and reduce milk slightly. For kid-friendly, substitute champagne with sparkling juice.

Nutrition

Keywords: champagne cake, mimosa cake, party dessert, gold leaf cake, brunch cake, elegant cake, citrus cake, celebration cake

Find it online: https://blingbite.com/champagne-jelly-mimosa-cake-recipe-elegant-gold-leaf-party-dessert/