Very Soft and Spectacular Italian Mimosa Cake

This Italian cake is all about contrast, with a feather-light sponge, custard folded with whipped cream, and a bright Grand Marnier syrup that adds to its delicious taste. You can enjoy it during birthdays, spring parties, Women’s Day, or any time your dessert table needs a little drama.

What Is Italian Mimosa Cake?

Italian Mimosa Cakeis a layered sponge cake filled with a custard cream and decorated with cubes of sponge that resemble mimosa flower blossoms. It became especially popular in Italy as a festive cake, when mimosa flowers are traditionally gifted.

The signature look is the “shaggy-chic” finish, so instead of smooth frosting perfection, you intentionally cover the cake with soft sponge cubes like edible confetti.

Pro Tips for the Best Mimosa Cake

• This sponge relies on trapped air, so keep whisking the eggs and sugar until the mixture is pale and thick, because your future fluff depends on it.
• Use a spatula and gentle movements when adding flour and potato starch so you don’t deflate all that lovely volume.
• Bake the sponges fully, then cool completely, because a warm sponge and cream lead to a slippery situation.

Frequently Asked Questions

Why is it called Mimosa Cake?

It’s named for the mimosa flower because the sponge cubes scattered on top look like fluffy yellow blossoms. In Italy, mimosa flowers are commonly given on International Women’s Day, so the cake often shows up for that celebration too.

Can I make Mimosa Cake without Grand Marnier?

You can swap it for orange juice, vanilla syrup, or another orange liqueur like Cointreau. The key is adding flavor to the sponge so it doesn’t taste plain next to the rich cream.

My custard turned lumpy, can I fix it?

You can often rescue it by whisking vigorously while it’s still warm, or blending it briefly with an immersion blender. Lumps usually happen if the milk is too hot when added, or if the cornstarch isn’t fully mixed into the yolks first.

How to Store Mimosa Cake

The cake can stay fresh in the fridge for up to 4 days. You can also freeze mimosa cake, but the taste may change slightly after thawing. If freezing, slice the cake, wrap slices tightly in plastic wrap, and freeze for up to 1 month. Thaw overnight in the fridge, not on the counter, to keep the cream safe and stable.

How to Make Italian Mimosa Cake

Step 1

Step 1

Split the batter in half. Pour the first half into a 20cm cake mold, smooth the top, and bake at 180°C/360°F for 40 minutes. Repeat with the remaining batter to create a second sponge.

First, begin by whisking eggs and sugar. Then, add vanilla extract, sift in the flour and potato starch, and mix.

Step 2

Step 2

In a saucepan, pour in the milk and add the vanilla seeds. Bring it to a boil, then remove from the heat.

Split the batter in half. Pour the first half into a 20cm cake mold, smooth the top, and bake at 180°C/360°F for 40 minutes. Repeat with the remaining batter to create a second sponge.

Step 3

Step 3

Whisk egg yolks, sugar, and cornstarch until smooth.

In a saucepan, pour in the milk and add the vanilla seeds. Bring it to a boil, then remove from the heat.

Step 4

Step 4

Pour the hot milk into the yolk mixture and combine.

Whisk egg yolks, sugar, and cornstarch until smooth.

Step 5

Step 5

Transfer everything back to the saucepan, cook over gentle heat until thickened, and let it cool.

Pour the hot milk into the yolk mixture and combine.

Step 6

Step 6

In a saucepan, combine water, sugar, and Grand Marnier and bring to a boil. Remove from the heat and let it cool.

Transfer everything back to the saucepan, cook over gentle heat until thickened, and let it cool.

Step 7

Step 7

Trim off the firmer edges and the top surface of the first sponge and cut it into three discs.

In a saucepan, combine water, sugar, and Grand Marnier and bring to a boil. Remove from the heat and let it cool.

Step 8

Step 8

Place the first disc on a serving plate, brush the entire surface with syrup, and spread a layer of cream.

Mix the custard with the whipped cream until combined.

Step 9

Step 9

Add the second disc, brush with syrup, and repeat until the final disc is on top. Cover the top and sides with the remaining cream, smoothing it lightly.

Trim off the firmer edges and the top surface of the first sponge and cut it into three discs.

Step 10

Step 10

Take the second sponge cake, cut it into small cubes, and cover the entire cake with the cubes.

Place the first disc on a serving plate, brush the entire surface with syrup, and spread a layer of cream.

Step 11

Step 11

Slice and enjoy!

Add the second disc, brush with syrup, and repeat until the final disc is on top. Cover the top and sides with the remaining cream, smoothing it lightly.

Step 12

Step 12

Take the second sponge cake, cut it into small cubes, and cover the entire cake with the cubes.

Step 13

Step 13

Slice and enjoy!