White Chocolate Mousse Red Velvet Cake
Equipment
- 2 9-inch round cake pan
- 1 stand mixer or hand mixer
- 3 Mixing bowl
- 1 Medium saucepan
- 1 heatproof bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Wire rack
- 1 offset spatula
- 1 parchment paper sheet
- 1 Fine mesh sieve
- 1 Serrated knife
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 2 1/2 cup all-purpose flour sifted
- 2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoon natural cocoa powder
- 1 1/2 cup vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red gel food coloring
- 6 ounce white chocolate finely chopped
- 1 1/2 cup heavy cream cold
- 8 ounce cream cheese room temperature
- 1/3 cup powdered sugar sifted
- 1 teaspoon gelatin powdered
- 2 tablespoon water cold
- 1/2 cup whole milk
- 1/2 cup unsalted butter room temperature
- 1 1/2 cup powdered sugar sifted (for crumb coat and stability)
- 1/8 teaspoon fine salt for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350°F and line two 9-inch cake pans with parchment paper and grease the sides.
- In a large bowl whisk flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined.
- In another bowl whisk vegetable oil, buttermilk, eggs, vanilla, vinegar, and red food coloring until smooth.
- Pour wet ingredients into dry and whisk just until combined and no flour streaks remain.
- Divide batter evenly between pans and bake for 30 to 35 minutes until a toothpick comes out with a few moist crumbs.
- Cool cakes in pans 10 minutes, then invert onto a wire rack, peel parchment, and cool completely.
- Bloom gelatin by sprinkling it over cold water in a small bowl and let stand 5 minutes.
- Heat milk in a small saucepan until steaming, remove from heat, add bloomed gelatin, and stir until dissolved.
- Place chopped white chocolate in a heatproof bowl, pour hot milk mixture over it, let sit 2 minutes, then whisk until smooth and cool to room temperature.
- Beat cream cheese with 1/3 cup powdered sugar until creamy and smooth.
- In a chilled bowl whip heavy cream to soft peaks, then gently fold into the white chocolate mixture in two additions.
- Fold the cream cheese mixture into the mousse until fully combined and airy, then refrigerate 20 to 30 minutes to lightly thicken.
- Trim cake tops level with a serrated knife and place one layer on a serving board.
- Make a quick stability buttercream by beating butter with 1 1/2 cups powdered sugar, 1/8 teaspoon salt, and 1 teaspoon vanilla until fluffy.
- Pipe a 1/2-inch buttercream dam around the edge of the first cake layer to contain the mousse.
- Spread half of the white chocolate mousse evenly inside the dam and top with the second cake layer.
- Pipe another buttercream dam on top and spread the remaining mousse in an even layer.
- Chill the stacked cake 30 to 45 minutes to set the mousse and stabilize the layers.
- Use remaining buttercream to apply a thin crumb coat around the cake and chill 20 minutes to firm.
- Finish with a smooth outer coat of buttercream or leave semi-naked, then refrigerate at least 2 hours before slicing.
Notes
For best texture, ensure the white chocolate mixture cools to room temperature before folding in the whipped cream to prevent deflation or splitting. If your kitchen is warm, keep bowls and beaters chilled so the mousse whips and sets properly. Natural cocoa helps maintain the bright red hue, and gel coloring offers stronger color without thinning the batter. The buttercream dam is essential to stop mousse from bulging; if you don’t want extra sweetness, use a simple mascarpone or stabilized whipped cream dam. Bake the cake a day ahead, wrap well, and assemble cold for cleaner cuts, wiping the knife between slices.
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