Decadent Red Velvet Mousse Cake with Mirror Glaze: A Showstopper Dessert

Make your next dessert a memorable one with this luxurious Red Velvet Mousse Cake with Mirror Glaze. Combining soft red velvet sponge layers, creamy mousse, and a glossy mirror glaze, this cake is the perfect centerpiece for any celebration.

Ingredients

For the Red Velvet Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup (120ml) vegetable oil
• ½ cup (120ml) buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon red food coloring
• 1 teaspoon white vinegar

For the Vanilla Mousse:

• 1 cup (240ml) heavy cream, chilled
• 4 oz (115g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unflavored gelatin
• 3 tablespoons water

For the Mirror Glaze:

• ½ cup (120ml) water
• 1 cup (200g) granulated sugar
• ½ cup (120ml) sweetened condensed milk
• 2 teaspoons unflavored gelatin
• 4 oz (115g) white chocolate, finely chopped
• Red food coloring

Instructions

Step 1: Bake the Red Velvet Cake

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, whisk the egg, oil, buttermilk, vanilla extract, red food coloring, and vinegar.
4. Combine the wet and dry ingredients until smooth. Pour the batter into the prepared pan.
5. Bake for 20–25 minutes or until a toothpick comes out clean. Let the cake cool completely, then slice it into two even layers.

Step 2: Prepare the Vanilla Mousse

1. Sprinkle gelatin over water and let it bloom for 5 minutes.
2. Heat the gelatin mixture gently until dissolved.
3. Beat cream cheese and sugar together until smooth. Stir in vanilla and melted gelatin.
4. Whip heavy cream until soft peaks form, then fold it gently into the cream cheese mixture. Chill until slightly set but still spreadable.

Step 3: Assemble the Cake

1. Place one red velvet layer into a springform pan. Spread half of the vanilla mousse evenly over the cake.
2. Add the second red velvet layer and spread the remaining mousse on top. Smooth the surface and refrigerate for at least 4 hours or overnight to set.

Step 4: Make the Mirror Glaze

1. Bloom gelatin in water for 5 minutes.
2. In a saucepan, heat sugar, water, and condensed milk until hot but not boiling. Remove from heat and stir in the gelatin until dissolved.
3. Pour the mixture over the chopped white chocolate and stir until smooth. Add red food coloring for a vibrant finish. Let the glaze cool to 90°F (32°C) before pouring over the cake.

Step 5: Final Touch

1. Remove the chilled cake from the springform pan and place it on a wire rack over a tray.
2. Pour the mirror glaze evenly over the cake, letting it drip down the sides.
3. Decorate with whipped cream and chocolate garnishes as desired. Chill for 30 minutes before serving.

Pro Tips

• Use an offset spatula to ensure a smooth mousse layer.
• Always strain the mirror glaze before using to remove any air bubbles.
• Chill the assembled cake well before pouring the glaze for a flawless finish.

Storage Instructions

• Refrigerate the cake in an airtight container for up to 3 days.
• Freezing is not recommended as it may affect the texture of the mousse and glaze.

Why You’ll Love This Cake

This Red Velvet Mousse Cake with Mirror Glaze is more than just a dessert—it’s an edible masterpiece. The silky mousse pairs perfectly with the tender red velvet sponge, while the glossy glaze adds an elegant touch. Perfect for birthdays, anniversaries, or whenever you feel like indulging in something extraordinary!