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Ball Drop Cake Recipe

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★★★★★

4.7 from 356 reviews

Ball Drop Cake is an elegant and visually stunning dessert featuring a moist vanilla cake layered with rich chocolate cheesecake mousse, topped with a smooth buttercream and a shimmering, glittered mirror glaze. This impressive cake combines classic flavors with a creative presentation, perfect for special occasions and celebrations.

Ingredients

Scale

Vanilla Cake

  • Cooking spray, for greasing pans
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1 1/2 cups (180 g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1/4 cup whole milk

Chocolate Cheesecake Mousse

  • 1 cup (170 g) semisweet chocolate chips
  • 1 2/3 cups heavy cream, divided
  • 2 (8-oz.) packages cream cheese, softened
  • 1/2 cup (57 g) confectioners’ sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp kosher salt

Buttercream

  • 10 tbsp unsalted butter, softened
  • 1 cup (113 g) confectioners’ sugar
  • 1/2 tsp pure vanilla extract

Mirror Glaze

  • 1 cup water, divided
  • 2 tbsp unflavored gelatin
  • 1 1/2 cups (300 g) granulated sugar
  • 3/4 cup light corn syrup
  • 3/4 cup sweetened condensed milk
  • 12 oz bittersweet chocolate chips (about 60% cacao)
  • 2 1/2 tsp gold edible glitter, divided
  • 1 tsp silver edible glitter
  • 1 1/2 tsp vodka, divided

Instructions

  1. Prepare Vanilla Cake: Arrange oven racks in center and lower third positions and preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper for easy removal.
  2. Mix Cake Batter: In a large bowl, beat softened butter and granulated sugar with a handheld or stand mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Add vegetable oil and mix for another minute until well combined. Incorporate eggs one at a time, beating thoroughly after each addition. Beat in pure vanilla extract.
  3. Add Dry Ingredients: Sift together flour, baking powder, and kosher salt. Add these to the wet mixture and beat on low speed until only a few dry streaks remain. Pour in whole milk and blend on low speed until just combined to keep the batter airy.
  4. Bake the Cake: Divide the batter evenly between the prepared pans and spread into an even layer. Bake for 15 to 18 minutes, rotating the pans halfway through to ensure even baking. Cake is done when a tester inserted into the center comes out clean. Let cakes cool in pans for 20 minutes before inverting onto wire racks to cool completely.
  5. Shape Cake in Bowl: Line a 9-inch wide deep bowl with plastic wrap, ensuring overhang to cover cake later. Cut one cake layer in half horizontally; place one half cut side up into the bowl, carefully pressing it to conform to the bowl’s shape. Cut strips and scraps from the second half to build the cake layer up along the sides. Refrigerate until ready to fill.
  6. Make Chocolate Ganache: Place semisweet chocolate chips in a heatproof bowl. Heat 2/3 cup heavy cream in the microwave until hot (about 1 minute). Pour hot cream over chocolate and let sit 30 seconds, then whisk to smooth. Cool ganache to room temperature.
  7. Whip Cream: Using a clean bowl and mixer, beat the remaining 1 cup heavy cream until stiff peaks form. Set aside.
  8. Prepare Cheesecake Mousse: In another bowl, beat cream cheese, confectioners’ sugar, cocoa powder, and kosher salt until smooth. Add cooled ganache and mix until fully incorporated. Gently fold whipped cream into the chocolate mixture until combined, keeping it light.
  9. Fill Cake Mold: Pour the mousse into the prepared cake bowl over the cake base, spreading evenly. Place the reserved whole cake layer on top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight for best results.
  10. Make Buttercream: Beat softened butter on medium-high speed until smooth and creamy, about 2 to 3 minutes. Gradually add confectioners’ sugar and vanilla extract and beat until light and fluffy, about 2 to 3 minutes.
  11. Frost Cake: Unwrap the chilled cake and invert onto a wire rack. Remove plastic wrap and the bowl. Apply a smooth, thin layer of buttercream over the cake using an offset spatula. Chill in the refrigerator to set the buttercream. For an ultra-smooth finish, chill for 1 hour and smooth frosting with a warmed spatula as needed.
  12. Prepare Gelatin: Pour 1/4 cup water into a shallow bowl and sprinkle gelatin over it, ensuring good contact with water. Let it bloom for 5 minutes.
  13. Cook Glaze Base: In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, and remaining 3/4 cup water. Stir until sugar dissolves and mixture is just before boiling, about 5 minutes. Remove from heat.
  14. Add Gelatin and Chocolate: Whisk in the bloomed gelatin and sweetened condensed milk until smooth. Then add bittersweet chocolate chips, whisking until smooth again.
  15. Strain and Cool Glaze: Strain the mixture through a fine-mesh sieve into a bowl to remove lumps and help prevent bubbles. Stir occasionally until temperature reaches 85° to 90°F (29° to 32°C), which may take 1 to 2 hours depending on room temperature.
  16. Pour Glaze: Line a baking sheet with parchment paper. Remove cake from refrigerator when glaze temperature is right. Stir in 1 1/2 tsp gold edible glitter evenly. Place cake on a wire rack over parchment. Pour glaze starting at the center in a steady stream creating concentric circles. Let the glaze flow down the sides, then add more glaze as needed to cover areas fully.
  17. Decorate with Glitter: In two small bowls, mix gold glitter with 3/4 tsp vodka in one, and silver glitter with remaining 3/4 tsp vodka in the other. Using a small pastry brush, flick gold and silver glitter mixtures over the cake to create a sparkling splatter effect. Adjust amount and size of splatters by controlling liquid on brush.
  18. Set Glaze: Refrigerate the cake for at least 2 hours or overnight to allow the glaze to set perfectly.
  19. Serve: When ready, use a large knife or spatula to carefully transfer the cake from the wire rack to a serving platter. Slice and enjoy this spectacular, glittering dessert.

Notes

  • Use parchment paper in cake pans for easy removal and clean edges.
  • Make sure the ganache is fully cooled before mixing into cream cheese to prevent melting the mousse.
  • Bloom gelatin properly to ensure a smooth and shiny mirror glaze.
  • Temperature of the glaze is crucial; too hot will melt your frosting, too cold will make glaze uneven.
  • Use an offset spatula and chilled cake to achieve a smooth buttercream layer under the glaze.
  • Edible glitter adds a beautiful festive look but can be omitted if unavailable.
  • Allow the cake to set well in the refrigerator to get clean slices when serving.

Keywords: Ball Drop Cake, vanilla cake, chocolate cheesecake mousse, buttercream, mirror glaze, edible glitter cake, festive dessert

Find it online: https://flavorsbymaya.com/ball-drop-cake-recipe/