Authentic Torta Mimosa Recipe — Classic Italian Mimosa Cake

Try the beautiful Italian Mimosa cake (torta Mimosa), made with light Italian sponge cake (Pan di Spagna), silky Diplomat cream (Crema Diplomatica), and finished with sponge cake crumbs that mimic bright yellow mimosa blossoms. It’s an elegant dessert perfect for spring gatherings or summer celebrations.

This fresh, colorful cake is traditionally linked to International Women’s Day (La Festa della Donna) on March 8th, but its cheerful appearance and delicate flavor make it appropriate for any spring or summer occasion.

Two origin stories surround the cake. One attributes the creation to Florentine pastry chef Mafalda Tantini in the 1950s. The more commonly cited account credits pastry chef Adelmo Renzi, who reportedly introduced the cake at a confectionery competition in Sanremo in 1962. Whoever invented it, the result is a delicious and visually striking cake.

Mimosa cake recipe

• This traditional Italian dessert is an excellent choice for anyone who loves classic Italian pastries.
• Pairing a tender Pan di Spagna sponge with creamy Crema Diplomatica creates a refined, flavorful cake.
• The bright yellow crumb decoration makes it a spring and summertime favorite.
• The recipe allows for convenient make-ahead preparation.

Ingredients

For full ingredient quantities and step-by-step instructions, see the recipe card below.

• Eggs: Use large whole eggs and extra yolks at room temperature. Separate yolks and whites while the eggs are still chilled for easier separation, then bring to room temperature before mixing.
• Sugar: Granulated or caster sugar works well.
• Flour: All-purpose (plain) flour is used for the sponge.
• Starch: Potato or corn starch may be used interchangeably in the sponge.
• Milk: Whole milk gives the best pastry cream; low-fat milk can be substituted if desired.
• Heavy cream: Use cream with at least 30% fat for whipping and for the Diplomat cream.
• Vanilla pod: A flavorful vanilla bean (Madagascar) yields the best aroma; scrape the seeds for the cream.
• Flavoring: Grand Marnier is traditional for the syrup, but Cointreau, dark rum, limoncello, or fruit juices (pineapple or orange) are good alternatives for non-alcoholic versions.

Recipe variations

The classic torta Mimosa consists of sponge cake layered with pastry cream and whipped cream, then covered with sponge crumbs. Here are a few simple variations to customize the cake:

• Flavoring: Add scraped vanilla seeds, vanilla extract, or a touch of lemon zest to the sponge or cream for a fragrant boost.
• Infused milk: Infuse the milk and cream with lemon peel for the pastry cream: steep for about 10 minutes, remove the peel, then proceed.
• Fruit: Fold canned pineapple pieces into the Diplomat cream for a Pineapple Mimosa cake, or add fresh strawberries for a vibrant strawberry variation.
• Chocolate: Swap part of the sponge with cocoa to make a chocolate version and pair it with chocolate whipped cream.
• Color: A pinch of turmeric can intensify the yellow hue of the sponge without affecting flavor when used sparingly.
• Shape: Create a dome-shaped Mimosa using a 1.5-liter bowl or a hemisphere pan, or make mini individual Mimosa cakes for a charming presentation.

How to make Mimosa cake

Making torta Mimosa involves baking sponge layers, preparing syrup and Diplomat cream, then assembling:

• Prepare two Pan di Spagna sponge cakes.
• Make a flavored sugar syrup.
• Prepare pastry cream and fold in whipped cream to create Diplomat cream.
• Assemble and decorate with sponge cubes and crumbs.

Step 1 – Sponge: Preheat the oven to 355°F (180°C). Prepare two 8-inch (20 cm) cake pans: butter and line the bottoms and sides with parchment. Sift the all-purpose flour and potato starch together and set aside.

Step 2 – Whip eggs: In a stand mixer or large bowl, beat whole eggs, additional yolks, and sugar at medium speed for 10–15 minutes until the mixture doubles and turns pale and airy.

Step 3 – Fold: Gently fold in the sifted dry ingredients with a rubber spatula, taking care not to deflate the batter.

Step 4 – Bake: Divide the batter evenly between the two prepared tins and bake on the middle rack for 20–25 minutes, or until a toothpick inserted in the center comes out clean. If you cannot bake both sponges at once, bake them separately for best results.

Step 5 – Cool: Remove cakes from pans, peel off parchment, and cool completely on a wire rack.

Step 6 – Syrup: Make the sugar syrup by boiling water and sugar until the sugar dissolves. Remove from heat, stir in the liqueur or juice of choice, and let cool.

Make Diplomat Cream

Step 7 – Pastry cream: Whisk egg yolks with sugar and cornstarch. Heat milk, a portion of cream, and scraped vanilla seeds in a saucepan until near boiling. Temper the hot milk into the egg mixture, then return to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens.

Step 8 – Cool: Transfer the cooked pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and allow to cool at room temperature.

Step 9 – Whipped cream: Whip the cold heavy cream to soft peaks (not stiff peaks).

Step 10 – Diplomat: Lighten the pastry cream by whisking in one third of the whipped cream vigorously, then fold in the remaining whipped cream gently from bottom to top. Transfer the Diplomat cream to a pastry bag for assembly.

Step 11 – Prepare layers: Trim the dark crust from the sponge tops. Slice each sponge into two thin discs to create four layers. Cut one disc into 8–10 mm strips, then dice those strips into small cubes to use as the mimosa “flowers.” Reserve crumbs for finishing.

Step 12 – Assemble: Place the bottom layer on a cake board or plate and brush with syrup. Pipe or spread one third of the Diplomat cream, add the next sponge layer, brush with syrup, and repeat. After the final layer, coat the top and sides with remaining cream.

Step 13 – Decorate and chill: Press the sponge cubes and crumbs all over the coated cake so it resembles clusters of mimosa blossoms. Refrigerate the cake for 3–4 hours to set before serving. Optionally dust lightly with icing sugar just before serving.

Expert Tips

1. Use a cake pan converter to scale the recipe up or down as needed.
2. If baking two sponges simultaneously, place them on the same oven rack so they bake evenly; otherwise bake separately.
3. Do not skip chilling: the cake needs time to firm up, which makes slicing cleaner.
4. Save the cake scraps to make crumbles for desserts like Banoffee cups.
5. Make-ahead: Bake the sponges the night before, wrap them in plastic, store at room temperature, then prepare cream and assemble the next day.

Storage instructions

Store Mimosa cake under a cake dome in the refrigerator for up to 3 days to keep it from drying out or absorbing other odors.

You can freeze the whole cake or individual slices: wrap tightly in cling film, then aluminum foil or a freezer bag. Freeze for 1–2 months. Thaw slowly in the refrigerator overnight to preserve texture.

Recipe FAQ

Love Italian desserts? Try these next!

• Italian Almond Cake
• Authentic Italian Tiramisu
• Italian Shortbread Cookies
• Italian Carrot Cake

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Recipe card

Nutrition information is provided as a general guideline and may vary depending on ingredients and portion sizes.