Description
A stunning and delicious glossy red velvet mirror cake that is perfect for any special occasion.
Ingredients
Scale
- 1½ cups (190 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (180 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ¾ cup (180 ml) buttermilk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy cream, chilled
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp powdered gelatin + 3 tbsp water (for blooming)
- ¾ cup (150 g) granulated sugar
- ½ cup (120 g) sweetened condensed milk
- ½ cup (120 ml) water
- 1 tbsp powdered gelatin + 2 tbsp water
- 7 oz (200 g) white chocolate chips
- Red gel food coloring (until desired shade is achieved)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8×8-inch (20×20 cm) square pans or one large sheet pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another large bowl, beat oil and sugar until light. Add eggs one at a time, then mix in buttermilk, vinegar, vanilla, and red food coloring.
- Gently fold in the dry ingredients until just combined. Pour batter into pans and bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely, then level the tops and cut into even rectangular layers.
- Bloom gelatin in 3 tbsp water for 5 minutes. Beat cream cheese and sugar until smooth. Heat the bloomed gelatin gently (10 seconds in the microwave) and mix it into the cream cheese.
- Whip heavy cream to soft peaks and fold it gently into the cream cheese mixture. Chill for 15 minutes before using.
- Line a loaf pan or rectangular mold with plastic wrap. Place one red velvet layer at the bottom. Spread an even layer of cream cheese mousse. Add another cake layer, repeat with mousse, and finish with cake on top. Freeze the assembled cake for at least 4 hours (or overnight) until firm enough to glaze.
- In a small bowl, bloom gelatin with 2 tbsp water. In a saucepan, combine sugar, condensed milk, and water. Heat to 185°F (85°C). Remove from heat, add bloomed gelatin, and stir until dissolved.
- Add white chocolate and let it sit for 2 minutes, then blend until smooth using an immersion blender. Add red gel food coloring and strain through a fine sieve. Cool glaze to 95°F (35°C) — it should be pourable but thick enough to coat evenly.
- Remove the frozen cake from the mold and place it on a wire rack over a tray. Pour the red glaze evenly over the entire cake in one smooth motion. Let excess glaze drip off for a few minutes. Transfer carefully to a serving plate and refrigerate for at least 2 hours before slicing.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use a high-quality red gel food coloring for the best color.
- Make sure the cake is completely frozen before glazing to achieve a smooth finish.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg