Mimosa Bundt Cake with Champagne-Orange Glaze

• 1½ cups (300 grams) granulated sugar, divided
• 1½ cups (336 grams) Champagne or 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

• 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 kosher salt

Decorations:

• Edible gold glitter, for sprinkling
• Garnish: assorted gold and silver sprinkles

Cake:

1. Preheat oven to 350°F (180°C).
2. 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.
3. 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.
4. 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.
5. Spray a Nordic Ware 6 Cup Heritage Bundt Pan with baking spray with flour. Pour batter into prepared pan. (Pan will be quite full, but batter will not overflow.) Vigorously tap pan on counter several times to spread batter into grooves and release any air bubbles.
6. Bake until a wooden pick inserted near center comes out clean, 35 to 40 minutes, 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.
7. Line a rimmed baking sheet with parchment paper. Spray a wire rack with cooking spray, and place on prepared pan.
8. 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.

Glaze:

1. In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately. Makes about 1 cup

Serving:

1. Place Champagne-Orange Glaze in a large piping bag fitted with a ¼-inch round piping tip (Wilton No. 10). Carefully pipe glaze into and over grooves of cake, letting excess drip off. Using a large offset spatula, loosen cake from wire rack, and gently transfer to a serving plate. Trace over ridges of cakes with glaze, pausing briefly at various points to create a drip effect. Pipe over any bare spots, spreading with a small offset spatula if needed. Once glaze stops dripping, sprinkle with edible glitter. Garnish with sprinkles, if desired.

For endless Bundt recipe inspiration, check out bakefromscratch.com.