Jell-O Mirror Glaze Cake
Delicious vanilla pudding pound cake coated with frosting and a beautiful JELL-O mirror glaze topping! The mirror glaze tastes like fruity jello and is so simple to make!
Servings: 8 slices
Ingredients
Pound Cake
- 1 cup butter room temperature
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 2 boxes Jell-O vanilla instant pudding mix (3.4 oz each)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
Frosting
- 1 cup butter room temperature
- 3 cups powdered sugar
- 6 tablespoons milk
- 1 teaspoon vanilla extract
Mirror Glaze
- .25 ounce envelope unflavored gelatin
- 1/2 cup water
- 3 ounces strawberry flavored Jell-O gelatin
- 8 ounces white baking chocolate chopped
- 1/2 cup corn syrup
- 6 - 8 drops violet gel paste food color
Instructions
Cake
- Preheat oven to 325 degrees F. Spray 3 8-inch round pans with non-stick cooking spray. Dust the pans with 2 tablespoons all-purpose flour. Tap out any excess flour. This will help keep the cake from sticking. Set aside
- In a large mixing bowl, add in the 1 cup butter and 1 3/4 cups granulated sugar. Mix until light and fluffy, about 3 minutes.
- Add in the 2 teaspoons vanilla extract and 3 large eggs, one at a time, until incorporated. Scrape down the sides after each egg.
- In a separate bowl, add in the 2 1/4 cups all-purpose flour, 2 boxes Jell-O vanilla instant pudding mix mix, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir to combine.
- Measure out 1 1/4 cups buttermilk.
- Alternately add the flour and buttermilk always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
- Pour the batter into the prepared pans. Spread evenly out.
- Place into the preheated oven and let bake for 40 - 42 minutes or until a toothpick comes out clean or with moist crumbs.
- Let the cakes cool for about 20 minutes. Turn the cakes out onto a wire rack and cool completely.
Frosting
- In a large mixing bowl, beat together 1 cup butter, 3 cups powdered sugar, 6 tablespoons milk1 teaspoon vanilla extract. Beat until light and fluffy. If it's too thick, add 1 additional tablespoon of milk.
- Frost the cooled cakes. Add very thin layers of frosting between each cake layer. Cover the outside of the cake with the frosting. Smooth out the best you can. Set in the fridge for about 20 minutes to crust.
Glaze
- In a small bowl, add in .25 ounce envelope unflavored gelatin and 1/2 cup water. Let sit for about 1 minute until the gelatin is bloomed.
- Microwave for 1 minute 30 seconds.
- Stir in the 3 ounces strawberry flavored Jell-O gelatin. Set aside for a second and work quickly.
- In a large mixing bowl, add in the chopped 8 ounces white baking chocolate and 1/2 cup corn syrup. You can use white chocolate chips instead of baking chocolate.
- Pour the hot liquid into the bowl of white chocolate. Let sit for a 1 - 2 minutes. Stir. Microwave for 45 seconds and stir until white chocolate is completely incorporated.
- For the first layer, put a layer of the red JELL-O glaze on top of the cake. Place in the fridge for about 20 minutes to set up.
- For the second and final layer, make a second batch of the mirror glaze. Add in the 6 - 8 drops violet gel paste food color to color your mirror glaze. Use less or more depending on what color you like best.
- Let the glaze sit up for about 15 to 20 minutes until thick. When you run a spoon down the bottom of the bowl, it should separate briefly and then come back together. The best way to tell how thick the glaze is going to be on your cake is to let it go up the sides of the bowl and drip back down. If it's too thin, let it sit a little longer.
- Place the frosted cake on a wire rack with a pack underneath to catch the dripping glaze.
- Pour the glaze on the cake. Use the backside of the spoon to push the glaze up the sides of the cake. Let sit until firm. It will be slightly tacky.
- Place onto cake plate and serve!
Notes
Storage: Store the cake with the glaze on it in a cake container in the refrigerator for up to 5 days.
Nutrition
Calories: 1176kcal | Carbohydrates: 152g | Protein: 12g | Fat: 64g | Saturated Fat: 39g | Cholesterol: 187mg | Sodium: 746mg | Potassium: 391mg | Fiber: 5g | Sugar: 115g | Vitamin A: 1570IU | Calcium: 116mg | Iron: 6.9mg
