Blood Orange Mimosa Cake: Your Next Unforgettable Celebration Dessert

Prepare to be absolutely enchanted by this Blood Orange Mimosa Cake – a truly exceptional dessert that promises to be the showstopper at your next gathering. This recipe isn’t just a cake; it’s an experience, a delightful fusion of vibrant flavors and elegant presentation. Born from the pages of one of my most cherished cookbooks, “Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories” by the incredibly talented Jocelyn Delk Adams, this creation truly lives up to its promise of generating joyful culinary memories.

For those familiar with the delightful 7UP Pound Cake I shared last fall, you already know the magic that Jocelyn brings to the kitchen. Her cookbook is a treasure trove, and it quickly became a staple in my collection for several compelling reasons. Firstly, I deeply admire Jocelyn’s culinary philosophy and her ability to infuse traditional recipes with fresh, modern twists. Secondly, her mastery of cake baking, especially her incredible pound cakes, is simply unparalleled. And perhaps most importantly, her recipes possess a unique ability to inspire new traditions and create heartwarming memories with loved ones, making every bake an occasion in itself.

With the holiday season on the horizon, I found myself drawn back to Jocelyn’s repertoire, eager to explore more of her mouth-watering creations. It was during this exploration that I discovered the Blood Orange Mimosa Cake, a recipe that instantly captivated me. I decided to whip up this exquisite cake for our New Year’s celebration at my sister-in-law’s, and it was an undeniable triumph. Not a single slice remained by the end of the evening, a testament to its irresistible appeal. Everyone present savored its unique flavors, which blend the bold zest of sweet blood oranges with the effervescent delight of pink champagne (or Moscato, for a slightly sweeter note). This cake is truly a statement piece, a celebration encapsulated in every moist, airy bite.

The bubbly element from the Moscato or champagne not only makes it a perfect dessert for any celebratory occasion but also contributes to its wonderfully light and airy texture. Complementing this is a playful, vibrant pink glaze that drips elegantly down the sides, adding a touch of whimsy and making it an ideal choice for romantic occasions like Valentine’s Day. Its stunning appearance and delightful flavor profile make it versatile enough for brunch gatherings, festive parties, or simply as a luxurious treat to brighten any day.

There’s an intangible quality to Jocelyn’s recipes that consistently evokes warmth and fosters beautiful memories. If you haven’t yet had the pleasure of discovering “Grandbaby Cakes,” I implore you to acquire a copy. It’s more than just a cookbook; it’s an invitation to a world of soulful baking that connects generations. While it might initially find a spot on your bookshelf, I guarantee it will soon become a fixture on your kitchen counter, frequently opened and joyfully used.

This Blood Orange Mimosa Cake perfectly embodies the spirit of “Grandbaby Cakes”—taking classic, comforting flavors and elevating them with a sophisticated, celebratory twist. The blend of citrus and sparkling wine creates a delicate balance of sweetness and tartness, making each bite refreshing and deeply satisfying. The process of making it, from zesting the fragrant oranges to pouring the vibrant glaze, is a joyous culinary journey in itself. It’s a cake that looks as impressive as it tastes, effortlessly transforming any meal into a special event.

The beauty of this Blood Orange Mimosa Cake extends beyond its delicious taste and appealing aesthetic. It’s a testament to how simple yet elegant ingredients can come together to create something truly extraordinary. The use of fresh blood oranges, with their unique crimson flesh and complex flavor profile—a cross between an orange and a raspberry—adds a gourmet touch that is both visually stunning and exquisitely palatable. Paired with the crisp notes of pink Moscato or champagne, the cake achieves a level of sophistication that belies its relatively straightforward preparation.

This cake is incredibly versatile. Imagine it gracing your Easter brunch table, adding a pop of color and flavor. Picture it as the centerpiece of a spring garden party, offering a light and refreshing dessert option. Or simply bake it to elevate an ordinary weekend into something memorable. Its inherent festive quality makes it suitable for countless occasions where you want to serve something special without spending hours in the kitchen. The simple syrup and glaze not only enhance the flavor but also keep the cake wonderfully moist, ensuring every slice is as delightful as the first.

I highly recommend exploring “Grandbaby Cakes” for yourself. Jocelyn’s storytelling, combined with her impeccable recipes, makes it a book you’ll return to time and again. It’s a celebration of heritage, family, and the sheer joy of baking. This Blood Orange Mimosa Cake is just one shining example of the culinary gems you’ll discover within its pages. It’s a recipe that encourages experimentation and personalization, inviting you to put your own twist on a modern classic.

Rated 4.4 out of 5 stars based on 14 reviews.

Yield: 1 bundt cake

Blood Orange Mimosa Cake

Prep Time
20 minutes

Cook Time
1 hour 20 minutes

Total Time
1 hour 40 minutes

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, room temperature
• 2 ¾ cups granulated sugar
• 5 large eggs, room temperature
• 3 cups sifted cake flour
• ½ teaspoon salt
• 1 cup pink Moscato or Champagne
• 3 tablespoons orange zest
• 1 tablespoon pure vanilla extract

Simple Syrup

• ½ cup pink Moscato or Champagne
• ½ cup granulated sugar
• ¼ cup fresh blood-orange juice

Orange Glaze

• 1 ½ cups confectioner’s sugar
• 3 tablespoons fresh blood-orange juice

Instructions

For the Cake:

1. Heat oven to 315 degrees F. Spray a 10-cup bundt pan with nonstick baking spray, ensuring all crevices are well coated for easy release.
2. In the bowl of a stand mixer, combine the granulated sugar with the vibrant orange zest. Using your fingers, rub the zest into the sugar until it becomes fragrant and the sugar is infused with citrus oils. This step greatly enhances the flavor of the cake.
3. Add the softened butter and salt to the bowl and cream them together with the sugar mixture. Beat on medium-high speed for 7 minutes, or until the butter mixture is visibly pale yellow and wonderfully fluffy. Gradually add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Remember to scrape down the sides of the bowl as needed to ensure an even mixture.
4. Reduce the mixer speed to low and slowly add the sifted cake flour in two batches, mixing each time only until just combined. Be careful not to overmix the batter, as this can lead to a dense cake.
5. Gently pour in the pink Moscato (or Champagne) and mix until it is just combined into the batter. Again, avoid overmixing.
6. Pour the completed cake batter into your prepared bundt pan. Bake for 70-80 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out completely clean.
7. Allow the cake to cool in the pan for at least 10 minutes before carefully inverting it onto a serving plate or wire rack. Let it cool completely to room temperature before applying the syrup and glaze.

For Simple Syrup:

1. In a small pot set over medium heat, combine all the simple syrup ingredients: pink Moscato or Champagne, granulated sugar, and fresh blood-orange juice. Cook over medium-high heat, stirring occasionally, until the mixture reduces by about a third and thickens slightly, which should take approximately 5 minutes. Remove from heat and let it cool completely to room temperature. This syrup will infuse the cake with incredible moisture and flavor.

For Glaze:

1. In a small bowl, whisk together the confectioner’s sugar and fresh blood-orange juice until the mixture is smooth and has a pourable consistency. If it’s too thick, add a tiny bit more juice; if too thin, add a little more confectioner’s sugar.
2. To assemble the cake: once the cake is thoroughly cooled, use a skewer or fork to poke numerous holes all over the top and sides. This will allow the syrup to penetrate deeply. Slowly pour the simple syrup over the cake, allowing it to be absorbed. You may repeat this process if desired; while it may seem like a generous amount of syrup, the cake becomes incredibly delicious and moist with it.
3. Finally, artfully drizzle the prepared blood orange glaze over the cake. Allow the glaze to set for about 10 minutes before slicing and serving.

Notes

Recipe adapted from Grandbaby Cakes by Jocelyn Delk Adams, published with permission.

Making this Recipe?

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