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.
Ingredients
Units
Scale
- 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
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.
Notes
- Ensure mousse is completely frozen before glazing for a smooth finish.
- Strain glaze to remove any lumps or bubbles.
- Decorate right after glazing while glaze is still tacky.
- Use a thermometer for accurate glaze temperature for best results.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: Modern
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
