Name: Heart-Shaped Red Velvet Mousse Cake
Prep time: 45 min
Cook time: 25 min
Total time: 7 h 10 min
Cuisine: Modern
Ingredients: 1 cup all-purpose flour; 2 tbsp cocoa powder; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup buttermilk; 1/2 tsp white vinegar; 1/2 tsp vanilla extract; 1/4 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 egg; 1 tsp red food coloring; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract (for mousse); 1 cup heavy cream, whipped to stiff peaks; 1–2 drops pink food coloring; 1/2 cup water (for glaze); 1 cup granulated sugar (for glaze); 2/3 cup sweetened condensed milk; 1 tbsp gelatin powder + 3 tbsp cold water; 1 cup white chocolate chips; Red gel food coloring; Edible red glitter (fine); Red buttercream rosettes (for decoration); Sugared berries (strawberries, raspberries); Edible pearls

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This showstopping Glittery Heart-Shaped Red Velvet Mousse Cake combines a rich red velvet base, creamy pink mousse filling, and a shimmering red mirror glaze. With its elegant finish and romantic flair, it’s the perfect centerpiece for anniversaries, Valentine’s Day, or any special celebration.

Why You’ll Love This Recipe

This cake is a true celebration of romance and craftsmanship. With a soft, classic red velvet cake at its core and a silky pink cream cheese mousse that melts in your mouth, each slice delivers elegance and flavor. Topped with a striking red mirror glaze dusted in edible glitter, it creates a luxurious finish that’s as impressive as it is delicious. Whether you’re baking for a loved one or showcasing your dessert skills, this cake is guaranteed to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Red Velvet Cake Base:

1 cup all-purpose flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 tsp white vinegar
1/2 tsp vanilla extract
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1 tsp red food coloring

For the Pink Cream Cheese Mousse:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream, whipped to stiff peaks
1–2 drops pink food coloring

For the Red Mirror Glaze:

1/2 cup water
1 cup sugar
2/3 cup sweetened condensed milk
1 tbsp gelatin powder + 3 tbsp cold water
1 cup white chocolate chips
Red gel food coloring
Edible red glitter (fine)

For Decoration:

Red buttercream rosettes
Sugared strawberries or raspberries
Edible pearls

Directions

Make the Red Velvet Cake:

Preheat oven to 350°F (175°C). Grease and line a heart-shaped cake pan.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy. Add egg, vinegar, vanilla, and red food coloring.
Alternate adding dry ingredients and buttermilk to the creamed mixture, mixing until just combined.
Pour into prepared pan and bake for 20–25 minutes. Cool completely. Level and cut to fit the mousse mold, if needed.

Prepare the Pink Cream Cheese Mousse:

Beat cream cheese with powdered sugar and vanilla extract until smooth.
Add pink food coloring, then gently fold in whipped cream until fully combined.
Line a heart-shaped silicone mold with plastic wrap.
Fill halfway with mousse, insert the red velvet cake layer, and cover with remaining mousse.
Freeze for 4–6 hours or overnight until firm.

Make the Red Mirror Glaze:

Bloom gelatin in 3 tbsp cold water.
In a saucepan, heat sugar, water, and sweetened condensed milk until just simmering.
Remove from heat and stir in bloomed gelatin. Add white chocolate chips and let sit for 5 minutes.
Blend until smooth, stir in red gel food coloring, and strain for a glossy finish.
Cool to 90°F (32°C) before using.

Glaze the Cake:

Remove mousse cake from the mold and place on a wire rack over a baking sheet.
Pour cooled mirror glaze evenly over the cake, allowing it to drip down the sides.
Immediately dust with edible red glitter before glaze sets.

Decorate:

Pipe red buttercream rosettes around the base or edges.
Garnish with sugared berries and edible pearls for a luxurious finish.
Let thaw in the refrigerator for 2–3 hours before serving.

Servings and timing

Servings: 8 servings
Prep Time: 45 minutes
Cooking Time: 25 minutes
Chill Time: 6 hours
Total Time: 7 hours 10 minutes
Calories per serving: Approximately 420 kcal

Variations

Chocolate Base: Use a dark chocolate sponge instead of red velvet for a more intense cocoa flavor.
Berry Mousse: Replace cream cheese mousse with raspberry or strawberry mousse for a fruit-forward version.
Color Variations: Switch pink mousse to lavender or white for a different aesthetic.
Mini Cakes: Use mini heart molds for individual servings.
Glitter-Free Option: Skip the glitter for a more subtle presentation or use a high-gloss glaze only.

Storage/Reheating

Store the finished cake in the refrigerator for up to 3 days, covered loosely.
Do not freeze after glazing, as the mirror glaze texture may be compromised.
Leftovers should be kept chilled and consumed within 48 hours for the best flavor and texture.

FAQs

Can I make the components ahead of time?

Yes, the red velvet cake and mousse can be made a day in advance. Assemble and freeze the mousse layer before glazing.

Do I need a silicone mold for the mousse?

A silicone mold is recommended for easy release, but a lined metal heart pan can work in a pinch.

What is mirror glaze made of?

It typically includes gelatin, sweetened condensed milk, sugar, water, and white chocolate to achieve the glossy finish.

Can I color the glaze without food coloring?

Natural alternatives like beet powder can add color, but gel food coloring provides a more vibrant and consistent result.

Is this cake very sweet?

The mousse and cake are balanced by the slight tang of cream cheese, while the glaze adds a final touch of sweetness.

How do I get a smooth glaze finish?

Make sure the mousse cake is frozen solid and the glaze is at the proper temperature (around 90°F) before pouring.

Can I use store-bought cake mix for the base?

Yes, you can use a red velvet cake mix to save time—just bake and trim to fit the mold.

Can I skip the glitter?

Absolutely. The glaze alone is visually stunning, but the glitter adds an eye-catching touch for special occasions.

What berries work best for garnish?

Strawberries and raspberries pair beautifully with the red velvet and mousse flavors.

Is this cake good for transportation?

It should be served chilled, so transport it in a cooler or with ice packs if taking it to an event.

Conclusion

Glittery Heart-Shaped Red Velvet Mousse Cake is a celebration-ready dessert designed to impress. With its elegant red velvet foundation, creamy mousse filling, and glossy, glitter-kissed glaze, it delivers both flavor and finesse. Whether for anniversaries, Valentine’s Day, or a romantic evening, this cake is sure to capture hearts and satisfy every sweet craving.

Heart-Shaped Red Velvet Mousse Cake

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Author: Mia
Total Time: 7 hours 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A stunning and romantic heart-shaped mousse cake with a red velvet base, pink cream cheese mousse, and a dazzling red glitter mirror glaze — perfect for anniversaries or special celebrations.

Instructions

Preheat oven to 350°F (175°C). Grease and line a heart-shaped cake pan.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Cream butter and sugar until fluffy. Beat in egg, vinegar, vanilla extract, and red food coloring.
Alternate adding the dry ingredients and buttermilk to the wet mixture. Mix just until combined.
Pour batter into the prepared pan and bake for 20–25 minutes. Let cool completely, then level if needed.
To make the mousse, beat cream cheese with powdered sugar and vanilla until smooth. Fold in pink food coloring and whipped cream gently.
Line a heart-shaped mold with plastic wrap. Fill halfway with mousse, insert the red velvet cake layer, and top with remaining mousse. Freeze for 4–6 hours or overnight until firm.
To prepare the glaze, bloom gelatin in cold water.
Heat sugar, water, and condensed milk until simmering. Remove from heat, stir in bloomed gelatin and white chocolate. Let sit 5 minutes, then blend until smooth. Add red gel food coloring and strain.
Cool glaze to 90°F (32°C). Unmold frozen cake, place on wire rack, and pour glaze evenly over top. Immediately dust with edible red glitter.
Decorate with buttercream rosettes, sugared berries, and edible pearls.
Let thaw in the refrigerator for 2–3 hours before serving.