Raspberry Mousse Red Velvet Cake is an easy Valentine’s Day dessert recipe made from layers of light, fluffy raspberry mousse sandwiched between thin layers of red velvet cake.
Raspberry Mousse Red Velvet Cake
Raspberry is one of my favorite flavors so when I started thinking about Valentine’s day desserts this year this Raspberry Mousse Red Velvet Cake seemed like just the right thing. Light and pink, raspberry mousse is the perfect Valentine’s Day dessert. Add that to red velvet cake and you have a little Valentine’s Day magic.
RASPBERRY MOUSSE RED VELVET CAKE
Like this recipe? Pin it to your Valentine’s Day board!
Follow Home. Made. Interest. on Pinterest
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
Not that this Raspberry Mousse Red Velvet Cake is only for Valentine’s Day. This is a dessert that everyone can enjoy all year long. These beautiful miniature mousse cakes are great for parties because they are just the right serving for one person and…well…just look at them! Who wouldn’t be impressed if you brought these out for dessert?
That light, slightly sweet, slightly start raspberry mousse is the star of this dessert and it is surprisingly easy to make. It takes a little time but none of the steps are difficult and the end result is totally worth it. I made my raspberry mousse recipe using gelatin because I like how the gelatin helps the mousse hold up over time. I was able to make these cakes on a Saturday and they were still holding up great on Monday!
How to Make Raspberry Mousse:
- In a small saucepan combine 12 oz. raspberries, 1/2 cup sugar, and 1 tablespoon lemon juice. Cook over low heat until the sugar has dissolved.
- Pour the raspberry puree into a fine metal sieve, pressing on it to strain the seeds out of the raspberry puree. Set to the side and let cool to room temperature.
- In a small bowl add 2 teaspoons of gelatin and stir in 2 tablespoons of water. Stir until the gelatin is dissolved and set to the side to let it firm up.
- Pour the heavy whipped cream into the bowl of your mixer and set it to high, whipping the heavy cream into stiff peaks.
- Place the gelatin in the microwave for 10 seconds so the gelatin softens back into a pourable consistency.
- Add the gelatin to the cooled raspberry puree and stir to combine.
- Gently fold the raspberry puree into the whipped cream until it is fully combined.
- Place raspberry mousse in your container or pipe onto cake before it begins to set.
The red velvet cake was made using a boxed cake mix (feel free to use your favorite homemade recipe if you prefer!). I baked it following the instructions for a 13×9 sheet cake. Once the cake was baked and cooled I leveled it and used a 3-inch cookie cutter to cut out round of cake. I put my rounds in the freezer (1 hour – overnight) to make them easier to slice in half, creating two thin layers of cake from each round.
To assemble the cakes I placed a cake slice on a baking sheet and wrapped an acetate cake collar around it. You can also use parchment paper for this part if you don’t have acetate. Then I piped a layer of raspberry mousse. I added the second red velvet cake layer on top of the mousse pressing down lightly, then piped on another layer of raspberry mousse. I repeated this until all of my cakes were made and then put them in the freezer for at least 1 hour.
When I removed them from the freezer I gently peeled off the acetate. At this point they are ready to serve. They only take about 15 minutes to start to soften back up. You can leave them on the counter for a few minutes, or you can put them in the refrigerator until you’re ready for dessert. If you are making these ahead of time you can put them in an airtight container and place them back in the freezer for 2-3 days.
What you will need to make Raspberry Mousse Red Velvet Cake:
- 3-inch Round cookie cutter – You want all of your cake rounds to be uniform!
- 4-inch Acetate Cake Collar – You can also use parchment paper to make a cake collar but this inexpensive acetate is so much easier. I always have trouble getting tape to stick to parchment paper but it works perfectly on the acetate.
- Piping Bag – Disposable piping bags are the way to go. You don’t even need a tip just snip off the end of the bag and start filling your cakes.
Raspberry Mousse Red Velvet Cake is an easy Valentine's Day dessert recipe made from layers of light, fluffy raspberry mousse sandwiched between thin layers of red velvet cake.
- 1 box Red Velvet Cake Mix + ingredients listed on back of box
- Fresh raspberries for garnish
- 12 ounces Raspberries frozen
- 1/2 cup Granulated Sugar
- 1 tablespoon Lemon juice
- 2 teaspoons Gelatin unflavored
- 2 tablespoons Water
- 2 cups Heavy Whipping Cream
Bake the cake according to the instructions for a 9x13 sheet cake.
Once the cake has baked and cooled level it using a knife or a cake leveler. Then use a 3-inch round cookie cutter to cut out as many circles as you can (you should get at least 6).
Place these cake rounds in an airtight container and place in the freezer for at least 1 hour or overnight (you can make these up to a week ahead of time).
In a small saucepan combine raspberries, sugar, and lemon juice. Cook over low heat until the sugar has dissolved.
Pour the raspberry puree into a fine metal sieve, pressing on it to strain the seeds out of the raspberry puree. Set to the side and let cool to room temperature.
In a small bowl add 2 teaspoons of gelatin and stir in 2 tablespoons of water. Stir until the gelatin is dissolved and set to the side to let it firm up.
Pour the heavy whipped cream into the bowl of your mixer and set it to high, whipping the heavy cream into stiff peaks.
Place the gelatin in the microwave and cook for 10 seconds so the gelatin softens back into a pourable consistency.
Add the gelatin to the cooled raspberry puree and stir to combine.
Gently fold the raspberry puree into the whipped cream until it is fully combined.
Remove cake rounds from the freezer.
Wrap an acetate cake strip around one of the cake rounds and cut to fit. Use this piece to measure and cut cake collars for each cake round.
Cut each cake round in half to make two thin layers. Remove the top halves and set to the side.
Wrap the acetate cake collars around the bottom half of each round using a piece of tape to secure it. Make sure the cake collar creates a cylinder that is the same width at the top as the bottom. Repeat for the bottom layer of each cake round.
Place the cake rounds wrapped with the acetate cake collar on a baking sheet that will fit in the freezer.
Fill a piping bag with your raspberry mousse and snip off the end.
Pipe the raspberry mousse onto the bottom layer making a layer that is about 1 inch thick.
Place the top cake layer on top of the mousse and press down lightly.
Pipe a second layer of raspberry mousse on top trying to make it level.
Repeat for all of the cake rounds.
Place the raspberry mousse cakes in the freezer and leave for at least 30 minutes. The longer the better.
When ready remove from the freezer and gently remove the cake collar.
The cakes will thaw quickly so you can wait a few moments and serve or you can place them in an airtight container and put them back in the freezer for 2-3 days.
Garnish with a fresh raspberry when ready to serve.
Note: If you would like the raspberry mousse to be a little more pink you can add a drop of pink food coloring.