RED VELVET CAKE WITH CREAM CHEESE MOUSSE

A Red Velvet Cake with Cream Cheese Mousse is a delightful twist on the classic red velvet cake, adding an airy and luxurious cream cheese mousse filling. Here’s a recipe to try:

Red Velvet Cake with Cream Cheese Mousse Recipe

Ingredients:

• For the Red Velvet Cake:
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 2 tbsp red food coloring (or more, as needed)
• For the Cream Cheese Mousse:
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 tbsp powdered gelatin
• 2 tbsp water
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream (to thin, if needed)

Instructions:

For the Red Velvet Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
3. Mix Wet Ingredients: In another bowl, whisk together the oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until smooth.
4. Combine: Slowly add the wet ingredients to the dry ingredients and mix until well combined and smooth.
5. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Mousse:

1. Prepare Gelatin: In a small bowl, combine the powdered gelatin and water. Let it bloom for about 5 minutes. Then, heat the gelatin in the microwave for 10-15 seconds until fully dissolved. Let it cool slightly.
2. Whip Cream: In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
3. Mix Cream Cheese: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Combine: Gently fold the whipped cream into the cream cheese mixture, then slowly stir in the cooled gelatin mixture to create a light, airy mousse. Chill in the refrigerator for 20-30 minutes until it thickens slightly.

For the Cream Cheese Frosting:

1. Beat Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
3. Add Vanilla and Cream: Add the vanilla extract and heavy cream (as needed) to reach your desired consistency. Beat on high speed for 1-2 minutes until the frosting is fluffy and smooth.

To Assemble the Cake:

1. Level the Cake Layers: Once the cake layers have completely cooled, use a serrated knife to level the tops of the cakes if needed.
2. Add Mousse Filling: Place one layer of the cake on a serving plate. Spread a thick layer of the cream cheese mousse on top, smoothing it evenly with a spatula.
3. Top with Second Cake Layer: Gently place the second cake layer on top of the mousse.
4. Frost the Cake: Use the cream cheese frosting to frost the entire cake, spreading it evenly over the top and sides.
5. Decorate: Optionally, you can garnish the cake with red velvet cake crumbs (from trimming the cake layers), fresh berries, or a drizzle of white chocolate.
6. Chill and Serve: Allow the cake to chill for at least 1 hour in the refrigerator before serving to set the mousse. Slice and enjoy!

This cake is a stunning dessert, combining the traditional flavor of red velvet with the lightness of cream cheese mousse for an elevated take on a classic favorite.