Red Velvet Mousse Cake with Glaze Top

Short description
This Red Velvet Mousse Cake is a luxurious layered dessert featuring tender red velvet sponge, a velvety cream cheese mousse, and a glossy red mirror glaze. It’s a perfect fusion of texture, color, and flavor—elegant enough for celebrations and irresistibly delicious for any occasion.

Why You’ll Love This Recipe
Elegant presentation: The mirror glaze gives this cake a stunning, professional finish.

Classic flavor combo: Red velvet and cream cheese are timeless together.

Smooth and creamy: The mousse adds a light, airy contrast to the sponge.

Make-ahead friendly: Ideal for prepping in advance for special events.

Customizable: Decorate to match any holiday, party, or theme.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Red Velvet Sponge Layers
1¼ cups (160 g) all-purpose flour

1 cup (200 g) sugar

1 tbsp cocoa powder

½ tsp baking soda

½ tsp salt

1 large egg

½ cup (120 ml) buttermilk

½ cup (120 ml) vegetable oil

1 tsp white vinegar

1 tsp vanilla extract

1 tbsp red food coloring

Cream Cheese Mousse
1¼ cups (300 ml) heavy cream, cold

1 cup (225 g) cream cheese, softened

½ cup (60 g) powdered sugar

1 tsp vanilla extract

1 tbsp gelatin + 3 tbsp cold water

Red Mirror Glaze
½ cup (120 ml) water

1 cup (200 g) sugar

½ cup (150 g) sweetened condensed milk

1 tbsp gelatin + 3 tbsp water

¾ cup (130 g) white chocolate, chopped

Red gel food coloring

Decoration
White whipped cream rosettes

Dark chocolate shards

Directions
1. Make the Red Velvet Sponge
Preheat oven to 350 °F (175 °C). Grease and line two 8-inch pans.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

Add egg, buttermilk, oil, vinegar, vanilla, and red food coloring. Mix until smooth.

Divide the batter between the pans and bake for 20–25 minutes or until a toothpick comes out clean.

Let cool completely and level the tops if needed.

2. Prepare Cream Cheese Mousse
Bloom gelatin by sprinkling over 3 tbsp cold water; let sit for 5 minutes, then heat gently to dissolve.

Beat cream cheese with powdered sugar and vanilla until smooth.

In a separate bowl, whip cold heavy cream to soft peaks.

Mix melted gelatin into the cream cheese mixture, then fold in whipped cream gently. Chill for 10 minutes.

3. Assemble the Cake
Line a mousse ring or springform pan with acetate.

Place one layer of sponge at the bottom.

Pour half of the mousse over the sponge and spread evenly.

Add the second sponge layer and top with remaining mousse. Smooth the top.

Refrigerate for at least 4 hours or overnight.

4. Make Mirror Glaze
Bloom gelatin in 3 tbsp water.

In a saucepan, heat water, sugar, and condensed milk until steaming.

Remove from heat, add chopped white chocolate and bloomed gelatin. Let sit, then blend with an immersion blender.

Tint with red food coloring and allow to cool to about 90 °F (32 °C).

5. Finish and Decorate
Unmold the chilled cake and place on a wire rack over a tray.

Pour mirror glaze evenly over the top, allowing it to drip slightly down the sides.

Pipe whipped cream rosettes on top and place chocolate shards for decoration.

Servings and timing
Yield: 10–12 servings

Prep time: 45 minutes

Bake time: 20–25 minutes

Chill time: 4+ hours

Total time: Approximately 5 hours (with chilling)

Variations
Berry twist: Add raspberry or strawberry compote between mousse layers.

Chocolate glaze: Swap red mirror glaze for dark chocolate mirror glaze.

Mini cakes: Assemble in ring molds for individual servings.

Nutty crunch: Add crushed pecans or walnuts to the sponge batter.

Flavored mousse: Incorporate orange zest or almond extract into the mousse for a unique spin.

Storage/reheating
Refrigeration: Keep the cake chilled and covered for up to 4 days.

Freezing: Freeze the assembled (unglazed) cake wrapped tightly; glaze after thawing.

Thawing: Let sit in the fridge overnight before serving.

FAQs
1. Can I use store-bought red velvet cake instead?
Yes, as long as the layers are even and sized appropriately.

2. What is the purpose of the acetate?
It helps maintain clean, smooth edges when assembling and unmolding the mousse cake.

3. How do I avoid air bubbles in the mirror glaze?
Use an immersion blender, then strain the glaze through a fine sieve before pouring.

4. Can I color the glaze with natural ingredients?
Beet powder or raspberry purée can be used, but the shade and texture may vary.

5. Can I use gelatin sheets instead of powdered?
Yes—substitute using equivalent weight and bloom in cold water.

6. Why is my glaze too runny or too thick?
Check the temperature—it should be around 90 °F. Too warm will be runny, too cool will thicken too much.

7. Can I flavor the mirror glaze?
Yes, a few drops of vanilla or citrus extract can enhance the flavor subtly.

8. Do I need to refrigerate the mirror-glazed cake?
Yes, always keep mousse cakes chilled due to dairy content.

9. What if my mousse seems too soft?
Ensure gelatin is fully dissolved and the mousse is chilled long enough to set properly.

10. Can I make this without a mousse ring?
Yes, a springform pan works well; line it with parchment or acetate for clean sides.

Conclusion
The Red Velvet Mousse Cake with Glaze Top is the ultimate dessert for elegance and flavor. With its layered sponge, smooth mousse, and shiny glaze finish, it’s a recipe that’s both visually stunning and indulgently delicious. Ideal for birthdays, holidays, or anytime you want to truly impress.

 

 

 

 

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