This Red Velvet Mousse Cake is a delicacy and a feast for both the eyes and the tastebuds, a perfect choice for holidays or for the valentine’s surprise!
This Red Velvet mousse cake combines two beloved classic desserts: red velvet cake and white chocolate mousse are covered to perfection in a mirror glaze. This red velvet mousse cake may look impressive but is easy to make with tender red velvet cake rounds and a luscious white chocolate mousse filling all slathered in a light cream cheese frosting.
Red Velvet is one of the most famous cakes ever and for good reason. It is so beautiful to look at! But did you know that Red Velvet is not just about the way it looks and the bright red, but more so about the taste. A true Red Velvet Layered Cake is not just a vanilla cake with red food coloring. It is a cake that has a tangy, slightly sour taste and it is incredibly moist. The sponge combines perfectly with the cream.
Trust me, This Red Velvet mousse cake is very easy to make but it’s not quick to make due to multiple components and cooling and chilling required but at the end it is so worth every second. I’ve included detailed instructions, tips, and tricks so this red velvet mousse cake will be the hit of your holidays!
Taste-wise, Red Velvet cake and white chocolate together, but this combo is not just about taste, the color contrast being another important factor that comes into play. I just love how the bright red contrasts with the white chocolate, creating a feeling of wanting to eat that dessert right away. Plus, if we think about it even further, there’s a certain appeal to this mix of flavors, it just feels luscious and luxurious, something that only royalty would eat.
How To Make Red Velvet Mousse Cake? Watch With Us!
Over the last few months, I’ve shared my favorite Red Velvet Swiss Roll Cake and The Easiest Chocolate Mousse Cake with you. And today I have one more that’s perfect for Valentine’s Day – this homemade red velvet cake recipe!
Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. It can also be hard to get just right because it should be buttery, yet stay moist. This recipe delivers all of that and it’s incredibly delicious too!
How To Make Red Velvet Mousse Cake?
The elements of this Red Velvet Layered Cake are red velvet cake sponge, white chocolate mousse, and mirror glaze. This red velvet cheesecake tastes even dreamier than it looks, both Hassaan and I were obsessed! Red velvet mousse cake is the perfect choice for the holidays because not only does it taste incredible but it looks festive without even trying. I decorated the outside with red mirror glaze and fondant hearts.
RED VELVET SPONGE CAKE:
This red velvet cheesecake is made in four stages: 1) the red velvet cake, 2) the white chocolate mousse filling, 3) chilling the mousse cake, 4) mirror glaze. Each stage is simple, so please don’t be overwhelmed! Below are detailed instructions with step by step photos. You will find full ingredient measurements in the recipe card at the bottom of the post:
Beat 2 large eggs, vegetable oil, and sugar at medium speed with a heavy-duty electric stand mixer until light, fluffy and pale yellowish in color. The oil helps to keep the cake incredibly moist, so I use oil in this cake instead of butter. Add vanilla and buttermilk and whip the egg batter again until light and creamy.
What If You Don’t Have Buttermilk!
While buttermilk was traditionally a byproduct of making butter, modern-day buttermilk is made by adding lactic acid bacteria to milk, which ferments it. It has a tangy flavor and thicker consistency than milk. Buttermilk gives baked goods light, moist, and tender texture. Its acidity activates the baking soda in recipes and acts as a raising agent. Still, many people don’t keep it on hand, and others don’t use it due to dietary restrictions.
Surprisingly, you can make buttermilk substitutes — either dairy-based or nondairy — using ingredients you probably have on hand. Adding vinegar to milk gives it an acidity similar to that of buttermilk. To make 1 cup of buttermilk substitute, add 1 tablespoon (15 ml) of vinegar to a liquid measuring cup. Then, add milk to the 1-cup and stir.
When the egg batter is ready sift together your dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
There are also 2 tablespoons of unsweetened cocoa powder in this cake so the cake isn’t super chocolatey, but it has a hint of chocolate that is expected in red velvet cakes. Once you’ve whipped together the wet ingredients I suggest sifting the dry ingredients in the egg batter to remove any lumps of cocoa powder and it helps to keep the cake light and mix these dry ingredients with a hand whisk until well combined.
When all dry ingredients are well combined in the egg batter, add red food color in the egg batter and whisk the batter again until you get the desired color of your cake batter and all color is incorporated in the batter.
Once the cake batter is mixed up it will be a beautiful bright red color like the picture above. Then, just pour the batter into the 8-inch cake pan and bake them for about 30-40 minutes. If you want to make it easier to get the cake layers out of your pans I suggest using parchment paper.
This red velvet sponge cake is perfectly baked and cooled down to room temperature, release the cake from the cake pan and one inch three layers out of this cake sponge.
WHITE CHOCOLATE MOUSSE CAKE:
Red velvet and cream cheese are a match made in heaven but often the cream cheese frosting can be overwhelming heavy. In this red velvet mousse cake recipe, the white chocolate mousse provides the requisite cream cheese flavor in a silkier, dreamier, surprisingly light way. Enveloping the entire cake is a light white chocolate frosting blended with a small amount of cream cheese to marry all of the flavors together.
Soak the gelatine sheets in chilled water for 3 to 4 minutes meanwhile boils the milk. when the milk is boiled turn off the flame and squeeze the gelatin to remove excess water and add this squeezed gelatin to the hot milk. Give it a good stir so the gelatine is all mixed in the milk.
Take white chocolate in a bowl and pour over it hot milk. Give it a good stir with the hand whisk until chocolate is all melted in and mixed in the milk. Take chilled cream cheese in a bowl and whip it with an electric mixer on a medium speed until creamy and smooth. Add vanilla and chilled heavy cream in the cream cheese and whip it again until the cream becomes smooth and whipped to a soft peak.
Pour white chocolate over the cream and whip it on a medium speed until everything is incorporated well. Cover it with cling wrap and let it rest for 30 minutes.
How To Assemble The Cake?
Cut the cake sponge into 6 inches rounds and place in the middle of the 7 inches round pastry ring. Pour the white chocolate mousse around the sponge and cover the sponge as well. Tap the pastry ring to smooth the mousse and let it set in the freezer for 10 minutes.
After 10 minutes place the second layer of red velvet sponge over the first layer of whiter chocolate mousse and cover it with the mousse again and let it set in the freezer for another 10 minutes. After 10 minutes place the third and final layer of sponge and cover it completely with the mousse and place it in the freezer for at least 10 hours.
I have filled the white chocolate mousse in “Tourbillon100” Swirl Disc Silicone Mold and place this mold in the freezer until the mousse cake is all done.
RED MIRROR GLAZE:
This gorgeous red mirror glaze recipe is so perfect of our award-winning pastry chef, Antonio Bachour guarantees that this red mirror glaze will never fail you!
Soak the gelatine in a chilled water bowl for 3-4 minutes, until softened: squeezed out excess water and set aside. In a medium-size saucepan bring sugar, glucose syrup, and water to a boil at 103 C. This step is very important to cook your sugar syrup to the right temperature.
When the sugar syrup reaches the temperature at 103C turn off the flame and add the drained gelatin and give it a good stir until gelatin is all mixed up.
Take white chocolate in another bowl and pour over this chocolate hot sugar syrup. Blend this chocolate and sugar syrup mixture with an electric blender for 2-3 minutes.
Add condensed milk in the chocolate mixture and give it a good stir now add red food color and blend it again for a few sec. Sieve this glaze to make it smooth and cover with a cling wrap on the surface of the glaze and let it cool in the refrigerator to the 35C.
After 10 hours remove the cake from the freezer and release the red velvet mousse cake from the pastry ring. Your mousse cake should be cold and freeze properly before applying the mirror glaze otherwise glaze will not set. Pour the glaze all over the red velvet mousse cake and let the glaze set at room temperature for a few minutes.
Trim the edges of the red velvet mousse cake with a sharp knife to make it smooth. Transfer the red velvet mousse cake to a cake stand or serving plate and decorate the edges of this mousse cake with gold-dusted chocolate sprinkle to give it a more classic look.
Remove the white chocolate mousse from the swirl silicon mold very carefully. Keep in mind while removing the mousse from the mold it should be frozen and spray white velvet cocoa on the swirl mousse to give it a velvety look. Place this swirl on the top of the red velvet mousse cake.
This is my forever favorite red velvet cake recipe. Red velvet cake is the queen of all layer cakes. The “I can’t quite put my finger on the flavor” cake. This is my best red velvet cake.
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Red Velvet Cake Sponge:
- 342 grams or 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 229 grams or 1 cup buttermilk**
- 2 large eggs at room temperature
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 16 grams or 2 tablespoons cocoa
- Red food color 1 tablespoon
- 142 grams or 3/4 cup vegetable oil or butter
- 285 grams or 1-1/2 cups sugar
White Chocolate Mousse:
- 14 grams gelatin sheets
- 200 grams milk
- 400 grams white chocolate
- 200 grams cream cheese
- 200 grams heavy chilled cream
- 1 teaspoon vanilla
Red Mirror Glaze:
- 28 grams gelatin sheets
- 125 grams water
- 225 grams sugar
- 225 grams glucose syrup
- 225 grams white chocolate
- 160 grams condensed milk
- 2 oz red food color
- White cocoa butter spray
- Red fondant hearts
- Golden-dusted Chocolate sprinkles
FOR THE RED VELVET CAKE:
- Preheat oven to 170°C or 350°F. Lined an 8-inched round cake pan with parchment paper and with a nonstick spray. set aside.
- Sift together the dry ingredients and set them aside.
- Whip the eggs, vegetable oil, and sugar on medium-high until fluffy and creamy and the mixture becomes pale in color, about 5 minutes with a stand mixer.
- Add vanilla, white vinegar, and buttermilk** and whip it again for 1-2 minutes until well combined.
- Add the sifted dry ingredients and whip again until all mixed up and add red food coloring (to desired shade).
- Pour the batter into the prepared pan. Tap the cake pan over the counter surface so the batter is evenly distributed. Bake for 30 to 40 minutes, or until the toothpick inserted comes out clean.
- Let cakes cool in pans on a wire rack for 1 hour. Remove cake from pan, discarding parchment, and cut with a serrated knife into three layers of 1 inch.
FOR THE WHITE CHOCOLATE MOUSSE:
- Soak gelatin sheets in cold water.
- Pour milk into a medium-size saucepan and brings it to a boil. Squeezed out the excess water from the gelatin and add in the hot milk and give it a good stir to dissolve the gelatin in milk.
- Pour the hot milk over the white chocolate and give it a good stir with a hand whisk until chocolate is all melt.
- Whip cream cheese in another bowl until soft, smooth and creamy, add vanilla and heavy cream and whip it again until becomes smooth and whipped to a soft peak.
- Pour the white chocolate mixture into the whipped cream bowl and mix until it combines well.
- Cut the cake rounds of 6 inches and place the first layer of cake sponge in the middle of 7 inches pastry ring.
- Pour the white chocolate mousse around the sponge and cover the sponge as well. Tap the pastry ring to smooth the mousse and let it set in the freezer for 10 minutes.
- After 10 minutes place the second layer of red velvet sponge over the first layer of whiter chocolate mousse and cover it with the mousse again and let it set in the freezer for another 10 minutes. After 10 minutes place the third and final layer of sponge and cover it completely with the mousse and place it in the freezer for at least 10 hours.
FOR THE MIRROR GLAZE:
- Soak gelatin sheets in cold water.
- In a saucepan pour water and sugar and glucose syrup and brings to a boil. Cook this sugar syrup until the temperature reaches 103C. This step is very important to cook your sugar syrup to the right temperature.
- Squeeze out the excess water from gelatine and add it to the hot sugar syrup. Mix the gelatine until dissolved.
- In a bowl take finely chopped chocolate and pour over this chocolate hot sugar syrup and blend it with a blender for 2 minutes.
- Add condensed milk to the chocolate and give it a good stir.
- Add red food color and blend it again with an electric blender for 1 minute.
- Sieve this glaze to make it smooth and cover with a cling wrap on the surface of the glaze and let it cool in the refrigerator to the 35C.
ASSEMBLE THE RED VELEVET MOUSSE CAKE:
- After 10 hours remove the cake from the freezer and release the red velvet mousse cake from the pastry ring.
- Pour the glaze all over the red velvet mousse and let the glaze set at room temperature for a few minutes.
- Trim the edges of the red velvet mousse cake with a sharp knife to make it smooth.
- Transfer the red velvet mousse cake to a cake stand or serving plate.
- Decorate the edges of this mousse cake with a gold-dusted chocolate sprinkle to give it a more classic look.
- Remove the white chocolate mousse from the swirl silicon mold and spray white velvet cocoa on the swirl mousse to give it a velvety look. Place this swirl on the top of the red velvet mousse cake.
**DIY buttermilk: you can also substitute with sour milk which I do all the time by adding 1 tablespoon lemon juice or white vinegar to a 1 cup milk, giving it a stir, and letting it rest for 10 minutes.
Unflavored gelatin: is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store. You can substitute 4 gelatine sheets with 1 tablespoon of gelatine powder.