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  • The Goode Baker

Mini Mimosa Bundt Cakes

Happy New Year!!! It's crazy to think another decade - DECADE - has passed. Remember the 2010 Olympics in Vancouver? 10 years ago? Yea. That's crazy. I believe any celebration deserves a drink (or 11). So, to celebrate I made The Bake Feed's Mimosa Bundt Cake, but mini.

These little guys are PERFECT for a celebration for two. Half a mini cake each is all you need and if you're eating your hangover pain away the next day, one will certainly do.

Booze. Orange. Cake. Sounds perfect to me. Want a boozy cake for yourself? Here's the recipe! Original recipe:


1½ cups (300 grams) granulated sugar, divided

1½ cups (336 grams) 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


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 4 mini bundt pans (mine were about 4 inches wide) with baking spray. Pour batter evenly into prepared pans.

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, 30 minutes for the little ones, 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.

Champagne Orange Glaze Makes about 1 cup Ingredients 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 salt Instructions Using a paddle attachment on a stand mixer (or hand mixer) beat sugar, salt and orange zest until fragrant. Add champagne or wine and mix until mixture is thick and glossy. Drizzle over bundt cake using a spoon or piping bag and allow to drip down creases of the cake.

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