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Red Velvet Mousse Cake with Glaze Top

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  • Author: Douaa
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: ~5 hours 30 minutes
  • Category: Dessert
  • Method: Baking + Chilling
  • Cuisine: American

Description

This Red Velvet Mousse Cake with Glaze Top is a stunning, layered dessert combining moist red velvet sponge, silky cream cheese mousse, and a glossy red mirror glaze. Elegant and indulgent, it’s perfect for Valentine’s Day, birthdays, or any celebration that calls for a showstopping red velvet dessert

Ingredients

Red Velvet Sponge Layers:

  • 1 1/4 cups (160g) all-purpose flour

  • 1 cup (200g) sugar

  • 1 tbsp cocoa powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 large egg

  • 1/2 cup (120ml) buttermilk

  • 1/2 cup (120ml) vegetable oil

  • 1 tsp white vinegar

  • 1 tsp vanilla extract

  • 1 tbsp red food coloring

Cream Cheese Mousse:

  • 1 1/4 cups (300ml) heavy cream, cold

  • 1 cup (225g) cream cheese, softened

  • 1/2 cup (60g) powdered sugar

  • 1 tsp vanilla extract

  • 1 tbsp gelatin + 3 tbsp cold water

Red Mirror Glaze:

  • 1/2 cup (120ml) water

  • 1 cup (200g) sugar

  • 1/2 cup (150g) sweetened condensed milk

  • 1 tbsp gelatin + 3 tbsp water

  • 3/4 cup (130g) white chocolate, chopped

  • Red gel food coloring

Decoration:

  • White whipped cream rosettes

  • Dark chocolate shards

Instructions

  • Make the Red Velvet Sponge:

    • Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.

    • In a bowl, whisk flour, sugar, cocoa, baking soda, and salt.

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

    • Divide into pans and bake for 20–25 minutes. Cool completely and level the tops.

  • Prepare the Cream Cheese Mousse:

    • Bloom gelatin in 3 tbsp cold water for 5 min, then melt gently.

    • Beat cream cheese, powdered sugar, and vanilla until smooth.

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

    • Add gelatin to cream cheese mix, then gently fold in whipped cream. Chill for 10 min.

  • Assemble the Cake:

    • Line a mousse ring or springform with acetate.

    • Place one sponge layer in bottom, pour in half the mousse.

    • Add second sponge layer, top with remaining mousse.

    • Smooth top, refrigerate at least 4 hours or overnight.

  • Make Red Mirror Glaze:

    • Bloom gelatin in water. Heat water, sugar, and condensed milk until steaming.

    • Remove from heat; stir in white chocolate and gelatin.

    • Blend with immersion blender and tint with red gel coloring. Cool to 90°F (32°C).

  • Finish and Decorate:

    • Unmold the chilled cake and pour glaze over top, letting it drip.

    • Pipe whipped cream rosettes and place chocolate shards for garnish.

Notes

  • For cleaner layers, use acetate lining when assembling.

  • Chill the cake well before glazing to ensure a smooth pour.

  • Use a kitchen thermometer for perfect mirror glaze temperature.

  • Store the cake refrigerated; best consumed within 3 days.

Find it online: https://cookwithamilia.com/red-velvet-mousse-cake-with-glaze-top/