Purple Velvet Mirror Glaze Cake Recipe
Why This Recipe Works
The unique texture is a result of the traditional reaction caused by buttermilk, vinegar, and baking soda, which together produce a light and airy cake with no toughness. The use of oil allows the cake to remain moist for days, and a touch of cocoa powder adds flavor while avoiding the need to turn the cake into a full chocolate cake. The mirror glaze, which is firm but shiny, is the result of the perfect combination of sugar, sweetened condensed milk, and gelatin, which is heated just right to remain fluid for the pour, but solidify quickly. After the cake is frosted and the glaze is poured. The cold glaze shocks the warm glaze and allows for a smooth coat.
Ingredients
Cake Layers
2½ cups all-purpose flour
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
1½ cups granulated sugar
1 cup vegetable oil
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
2 tsp vanilla extract
1 tsp white vinegar
Purple gel food coloring (1–2 tsp, or as needed for deep violet)
Cream Cheese Frosting
12 oz cream cheese, at room temperature
¾ cup unsalted butter, at room temperature
4½ cups powdered sugar
1½ tsp vanilla extract
1 pinch salt
Purple Mirror Glaze
1½ cups granulated sugar
⅔ cup water
⅔ cup sweetened condensed milk
2 cups white chocolate chips
2 Tbsp unflavored gelatin
¼ cup cold water (for blooming gelatin)
Purple gel food coloring (to desired depth)
