Red Velvet Mirror Glaze Cake

We love this vibrant cake topped with a luscious cream cheese frosting.
Serves: 14
  • Cake
  • 200g plain flour
  • 400g Carnation Condensed Milk
  • 2 eggs
  • 1tsp vanilla extract
  • 150g buttery baking spread*
  • 3tsp baking powder
  • 3tbsp cocoa powder
  • 5-6tsp strong red food colouring
  • Cream Cheese Frosting
  • 200g icing sugar
  • 55g butter, softened
  • Few drops vanilla extract
  • 85g full fat cream cheese
  • Mirror Glaze
  • 85g caster sugar
  • 50g Carnation Condensed Milk
  • 1tbsp gelatin powder
  • 75g white chocolate chips or buttons
  • 1tsp red food gel colouring

You will also need...

2 x 18cm sandwich tins, greased and lined with baking parchment
*recipe is based on 70% fat buttery baking spread
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    1 hr PT60M

    Cook time
    30 mins PT30M

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Each serving typically contains

  • Energy 1656kJ 395kcal 20%
  • Fat 16.2g 23%
  • Saturates 8.3g 42%
  • Sugars 28.0g 31%
  • Salt 0.75g 13%

of an adult's Reference Intake (RI)*
Energy per 100g: 1746kJ/416kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
  2. Place the cake ingredients in a bowl and beat with an electric hand mixer for 2-3 minutes until light and fluffy.
  3. Divide the mixture between the tins and bake for approximately 25-30 minutes until springy. Cool slightly then transfer to a cooling rack to cool completely.
  4. For the frosting, beat the icing sugar, butter and vanilla with the condensed milk and cream cheese until very thick and creamy. Spread half of the frosting into the middle of the cake and sandwich together. Spread the remaining frosting around the outside of the cake to cover completely (you only need a very thin layer to even out the surface). Chill then even out the top and sides using a palate knife for a completely smooth surface.
  5. Mix the gelatine in 4tbsp cold water and set aside for 5 minutes to soak.
  6. Mix 175ml cold water with the sugar and condensed milk into a non-stick saucepan and gently bring to a boil over a low-medium heat.
  7. Once boiling, stir in the soaked gelatin mixture and mix well until the gelatine dissolves completely (about 30 seconds). Remove the pan from the heat and add the white chocolate. Stir until smooth. Divide the glaze into 2 jugs or bowls. Place red food colouring into one bowl and mix well. Allow the mixture to cool to room temperature or about 33°C on a thermometer.
  8. Place the cake onto a wire rack over a deep tray or baking tin. Pour the glazes in alternate colours over the cake for a marbled effect.
  9. Leave in the fridge to set for 1 hour.
  10. Make sure you let the cake cool before serving.

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