Description
A stunning red velvet cake topped with creamy frosting and a shiny mirror glaze, perfect for celebrations.
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 desired vibrancy)
- Assorted fresh berries (strawberries, raspberries, blackberries, blueberries)
- Chocolate shards or curls
- Edible glitter (optional)
Instructions
- Preheat the oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk buttermilk, oil, eggs, vinegar, vanilla, and red food coloring.
- Add wet ingredients to dry ingredients and mix until just combined.
- Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
- For frosting, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar and vanilla extract. Add milk/cream if needed for consistency.
- Level cooled cake layers if necessary. Spread cream cheese frosting on top of one layer and place the second layer on top.
- Cover the entire cake with a crumb coat, chill for 30 minutes, then frost again.
- For the mirror glaze, bloom gelatin in cold water. In a saucepan, heat sugar, heavy cream, and water until dissolved. Stir in melted gelatin, white chocolate, and food coloring.
- Cool glaze to 32-35°C (90-95°F) before pouring over the cake.
- Decorate with fresh berries, chocolate shards, and optional edible glitter. Chill until ready to serve.
Notes
Store leftovers covered in an airtight container in the fridge for up to 3 days. Can also be frozen in individual slices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cake, dessert, red velvet, mirror glaze, celebration