Description
A stunning and delicious dessert with fluffy cake layers, rich cream cheese frosting, and a glossy berry mirror glaze.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring gel
- 225g (1 block) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream
- 1/2 cup cold water + 2 teaspoons unflavored gelatin powder
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup water
- 1/4 cup cocoa powder (optional)
- 1/2 cup white chocolate chips or chopped white chocolate
- Red gel food coloring (to achieve the desired glaze color)
- Assorted fresh berries (strawberries, raspberries, blackberries, blueberries)
- Chocolate shards or curls (for decoration)
- Edible glitter (optional)
Instructions
- Preheat your oven to 175°C (350°F) and grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix buttermilk, oil, eggs, vinegar, vanilla, and red food coloring. Combine the wet and dry ingredients until just mixed. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely on a wire rack.
- In a large mixing bowl, beat softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and mix until fully combined. Stir in vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until it reaches your desired consistency.
- Level the cooled cake layers if needed. Place one layer on your serving plate and spread a generous layer of cream cheese frosting on top. Add the second layer and cover the whole cake with a thin crumb coat of frosting. Chill in the fridge for at least 30 minutes to set. Once set, apply a final smooth layer of frosting and return to the refrigerator.
- To make the mirror glaze, sprinkle gelatin powder over 1/2 cup of cold water in a small bowl and let it bloom for 5-10 minutes. In a saucepan, mix granulated sugar, 1/2 cup heavy cream, and 1/2 cup water, bringing it to a gentle boil while stirring until the sugar dissolves. If using cocoa powder, add it now. Remove from heat, add the bloomed gelatin, and stir well. Mix in the white chocolate chips until smooth, then strain to remove lumps. Add red gel food coloring until you achieve a vibrant red color. Let the glaze cool down to 32-35°C (90-95°F).
- Place the chilled cake on a wire rack over a baking sheet. Slowly pour the mirror glaze in the center, letting it drip down the sides. Use an offset spatula to help guide any glaze that doesn’t cover spots. Allow excess glaze to drip off.
- Gently transfer the glazed cake to your serving plate. While the glaze is still slightly tacky, arrange fresh berries and chocolate shards on top. Pipe a decorative border around the base with leftover cream cheese frosting.
- Refrigerate the cake until it’s time to serve. Let it sit at room temperature for about 15-20 minutes before slicing.
Notes
Ensure all ingredients are at room temperature for best mixing results. Chill the cake before applying the glaze for a smooth finish.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: berry glaze, cake decoration, mirror glaze cake, celebration cake