There is nothing like a delicious, refreshingly tart and sweet Mimosa. Whether you prefer yours with a splash of cranberry juice or orange juice, you’re bound to have a good time and enjoy every sip. Turning one of my favorite beverages into a cake was just bound to happen.
This cake is filled with fresh squeezed orange juice and zest, tart cranberries, and topped with a sweet vanilla glaze. Each bite is so moist and packed with the perfect amount of zing from the fresh ingredients. This will make for the perfect brunch centerpiece or Holiday morning breakfast.
Fresh Cranberries v.s Frozen Cranberries
Fresh Cranberries – The benefit to using fresh cranberries are in their texture. They’re slightly firmer and have a bit more crunch to them. This helps give each bite that burst of tart flavor. They aren’t always available though. That’s the reason why I went with frozen cranberries for this recipe; my grocery store wasn’t selling them yet. Fresh cranberries also sometimes offer a more vibrant hue of red which of course just amplifies your cake.
Frozen Cranberries – Frozen cranberries are another perfectly great option. They do tend to be a bit softer so they may not have as big of that burst of texture in contrast to the texture of your cake BUT they will still ofter that delicious kick of flavor. You can almost always find frozen cranberries so if you’re ever in a pinch and can’t find fresh, frozen will be there for you 🙂 Frozen cranberries tend to lose a bit of their color during freezing but not enough to make a real difference in the end result.
All in all, both options will result in a delicious end result. There is not a large enough difference to make one a lot better than the other. But if you have a preference, then stick to what makes you happier 🙂
Mixing The Mimosa Cake Batter
The cake batter is so light and fluffy and smooth. The champagne adds so much moisture and volume to the cake. Whenever you’re mixing batter or most dough’s, be sure not to over mix. Over mixing can alter the end result texture and make the cake more dense than you want. And always be sure to fold in additional ingredients like chocolate chips, nuts, or in this case, cranberries. Using a silicone spatula to fold in these kind of add ins helps to prevent the batter from being over mixed but also distributes these ingredients evenly.
What Kind Of Pan Should I Use?
This cake makes for a delicious centerpiece as a whole 9″ x 13″ cake but they can also be made into individual muffins. It is totally up to you and how you’d like to serve/ present this cake. I initially used a 9″ x 13″ pan and had some extra batter. So you can either just use a larger pan to prevent the extra batter, or you can make some muffins with the leftovers.Yum