Easy Mirror Glaze Cake Recipe
This mirror glaze cake has a mesmerizing, reflective glaze that looks straight from a professional bakery. The base is a simple vanilla sponge made with eggs and buttermilk for a wonderfully moist crumb, and the gelatin-based mirror glaze creates that gorgeous, liquid-smooth finish. Impressive to look at, but far more achievable at home than it appears. Also try my Mini Tsunami Cake, Vegan Marble Cake, or Strawberry Yogurt Loaf Cake.
Easy Mirror Glaze Cake Recipe
This vanilla-and-buttermilk cake is finished with a marbled mirror glaze made from white chocolate, condensed milk and gelatin. Divide and colour the glaze, then pour the colours together without stirring to create the patterned finish.Dietary note: Contains eggs, dairy and gelatin. This recipe is not vegan.
Ingredients
- 1 ½ cup (210 g) All-Purpose Flour
- 1 tsp (4 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- 1/8 tsp (pinch) Salt
- 2 large eggs
- 1 tsp (5 ml) Vanilla Extract
- 1 cup (200 g) Granulated Sugar
- 1/2 cup (120 ml) Vegetable Oil
- 1/2 cup (120 ml) buttermilk
- Red and blue food-colouring gels for colouring the mirror glaze
Mirror Glaze
- 2 ½ tsp (7 g) Gelatin Powder
- 1/4 cup (60 ml) water (to bloom gelatin)
- 3/4 cup (150 g) Granulated Sugar
- 1/3 cup + 1 tbsp (90 ml) Water
- 1/3 cup (80 ml) sweetened condensed milk
- 1 cup (150 g) white chocolate chips
Instructions
- Sift together the flour, baking powder, baking soda and salt. Beat the eggs with the vanilla and sugar until light, then beat in the oil.
- Fold in the flour mixture in three additions, alternating with the buttermilk in two additions, until combined.
- Prepare a 7-inch (18 cm) round cake pan with a parchment-lined base. Pour in the batter and bake in a preheated oven at 350°F (180°C) for 35 minutes. Let the cake cool completely and unmould.
- For the glaze, stir the gelatin into the 1/4 cup (60 ml) water listed for blooming and set aside while preparing the syrup.
- Combine the glaze sugar, remaining 90 ml water and condensed milk in a saucepan over medium heat. Bring to a simmer, then turn off the heat.
- Stir in the bloomed gelatin, then the white chocolate chips, stirring until dissolved. Strain the glaze to remove lumps.
- Divide the glaze into three portions. Colour portions with red and blue food-colouring gels, leaving one portion uncoloured. Pour the three portions back into one bowl without stirring them together.
- Set the cooled cake on a rack over a tray. Pour the glaze over the top so it flows over the sides, keeping the colours marbled. Let the excess drip away and the glaze set before transferring to a serving plate.
Video
Notes
Video timing: The cake layer bakes at 350°F (180°C) for 35 minutes. Glaze preparation and any cooling or chilling are additional.
A complete total is left unset because the recipe includes additional resting, rising, cooling, chilling or finishing stages. The preparation value is the existing estimate.
The cake bakes for 35 minutes. The video does not give a numeric glaze-pouring temperature or a complete cooling/setting time; those stages and the stovetop glaze are additional to the cake's cooking field. This glaze contains gelatin and dairy. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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