Vanilla Mousse Cake Recipe | Layer Cake

Vanilla mousse cake recipe is a soft, moist cake layered with a light, fluffy vanilla mousse frosting that melts in the mouth.

I made this vanilla mousse cake recipe because I wanted something elegant yet creamy for a special celebration.

I’ve made this vanilla mousse cake recipe three times, each time trying to improve the texture and balance of sweetness. I want to say this cake has quickly become a favorite.

I aimed for a bakery-style finish but added my own touch by adjusting the sweetness in the mousse and using vanilla bean paste for a deeper flavor. Now I’ll walk you through vanilla mousse cake recipe step by step.

Why My Recipe Works

My recipe works because it balances moisture, texture, and flavor in every layer. The use of room temperature ingredients helps the batter mix evenly and rise properly.

Sour cream adds richness and keeps the cake moist without making it heavy. The whipped egg whites give the cake a soft, airy structure.

The vanilla mousse is stabilized with gelatin, so it sets perfectly while staying smooth and creamy. Folding the mousse gently preserves its light texture.

Every element is tested to complement the next, creating a cake that holds together beautifully and tastes as good as it looks.

How To Prepare Vanilla Mousse Cake Recipe?

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: About 1 hour

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils

• Electric mixer or stand mixer
• Mixing bowls
• Sifter
• Rubber spatula
• Saucepan
• Whisk
• Cake pans (3 round pans)
• Cooling rack
• Offset spatula
• Cake stand or serving plate

Ingredients

For the Cake:

• 1 cup carton egg whites (or 7 large egg whites), at room temperature
• 3 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1½ cups full-fat sour cream, at room temperature
• 3 cups cake flour
• 2½ teaspoons baking powder
• 1 teaspoon fine salt
• ¼ cup vegetable or canola oil
• 1 teaspoon vanilla extract or vanilla bean paste

For the Vanilla Mousse Frosting:

• 0.7 oz (about 2 tablespoons) unflavored ground gelatin
• 1½ cups cold water (minus 1 tablespoon)
• 1¼ cups granulated sugar
• 6 large egg yolks
• 1 tablespoon vanilla extract
• 4 cups heavy cream

How To Make Vanilla Mousse Cake Recipe

1. Make the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line your cake pans. In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until glossy. Add butter, sour cream, oil, and vanilla, mixing until smooth. Sift in flour, baking powder, and salt. Mix until just combined—don’t overmix.

2. Bake the Cakes

Divide the batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.

3. Prepare the Gelatin Base for Frosting

In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5–10 minutes. Meanwhile, in a saucepan over medium heat, whisk together egg yolks and sugar. Stir constantly until thickened slightly (don’t boil). Remove from heat, stir in the gelatin until dissolved, then add vanilla. Let it cool completely.

4. Whip the Cream

Using a mixer, beat the heavy cream to stiff peaks. Gently fold the cooled gelatin-yolk mixture into the whipped cream until smooth. Be careful not to deflate the cream.

5. Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of vanilla mousse frosting on top. Add the next layer and repeat. Frost the top and sides with the remaining mousse.

6. Chill and Serve

Refrigerate the cake for at least 4 hours (or overnight) to let the mousse set. Slice and serve chilled for a light, creamy dessert.

Note:

This cake is light and rich at the same time the sponge is tender and subtly sweet, and the mousse is airy and creamy with a smooth vanilla flavor.

Be sure all your cold ingredients are at room temperature before starting for best results. The cake can be made a day ahead and stored in the fridge.

Nutrition Facts Of Vanilla Mousse Cake Recipe

Nutrition	Amounts
Calories	540
Fat	34g
Saturated Fat	20g
Cholesterol	185mg
Sodium	230mg
Carbohydrates	50g
Sugar	40g
Protein	7g

What Makes A Vanilla Mousse Cake Special

A vanilla mousse cake recipe is special because it combines the lightness of mousse with the soft, tender crumb of a sponge cake. Unlike heavy frosted cakes, this one feels airy and smooth, almost melting in your mouth.

The subtle flavor of real vanilla brings a natural sweetness that’s elegant, not overpowering. Its creamy mousse layer adds a unique texture that sets it apart from traditional cakes.

Whether served plain or dressed up, it has a refined feel that makes every bite memorable. The balance of flavors and textures is what truly makes this vanilla mousse cake recipe stand out.

Usage Suggestions

Vanilla mousse cake recipe is versatile and fits beautifully into many occasions. Serve it chilled for birthdays, anniversaries, or casual get-togethers.

It’s an elegant choice for afternoon tea or a light dessert after a rich meal. Add fresh berries or a fruit compote on top for extra flavor and color.

You can also dress it up with chocolate shavings, edible flowers, or a dusting of powdered sugar. Slice it cleanly with a warm knife for a neat presentation.

This vanilla mousse cake recipe is best enjoyed cold, straight from the fridge, making it a refreshing treat for warmer days.

My Tips Tips For Success

● Eggs, butter, and sour cream need to be warm to blend smoothly. Cold ingredients can cause the batter to seize or become lumpy, ruining the cake’s texture.

● When adding flour, gently fold it in with a spatula. Overmixing knocks out the air, making the cake dense instead of light and fluffy.

● I always use vanilla bean paste or pure extract. It adds depth and warmth that imitation vanilla can’t match.

● Sprinkle the gelatin over cold water and let it soak until it’s fully swollen and jelly-like. This step ensures the mousse sets perfectly later.

● If the gelatin-egg yolk mixture is too warm, it will melt the whipped cream, ruining the mousse’s texture.

● When combining the gelatin mixture with whipped cream, use a light folding motion. This keeps the mousse airy and smooth.

● Refrigerate the cake for at least 4 hours, ideally overnight. This gives the mousse time to firm up and makes slicing much easier and cleaner.

Additions And Variations

Here are some additions and variations I like to try to make the vanilla mousse cake recipe even more interesting:

➤ Fresh Fruit Layers: Adding sliced strawberries, raspberries, or blueberries between the cake layers adds a bright, fresh contrast to the creamy mousse.

➤ Chocolate Twist: Swirl melted dark chocolate into the mousse before folding it in, or add a thin layer of chocolate ganache between the cake layers for extra richness.

➤ Citrus Zest: Mixing lemon or orange zest into the cake batter or mousse gives a subtle citrus note that lifts the flavors.

➤ Nutty Crunch: Sprinkle toasted almonds, pistachios, or hazelnuts on top or between layers for texture and a nutty flavor.

➤ Coffee Flavor: Add a shot of espresso or some instant coffee powder to the mousse to create a mocha-flavored cake.

➤ Coconut Flair: Incorporate shredded coconut in the cake batter or sprinkle toasted coconut on the finished cake for a tropical touch.

➤ Alcohol Infusion: Brush the cake layers with a little rum, brandy, or flavored liqueur to deepen the flavor and add warmth.

How To Store The Finished Cake

To store the finished vanilla mousse cake recipe properly, first cover it loosely with plastic wrap or place it in an airtight cake container.

Keep it refrigerated at all times since the mousse is dairy-based and needs to stay cold to maintain its texture and freshness.

The cake will stay fresh for up to 3 days in the fridge. Avoid freezing the cake because freezing can change the mousse’s creamy texture and cause it to become grainy when thawed.

Before serving, you can let the vanilla mousse cake recipe sit at room temperature for about 10-15 minutes to soften slightly for the best taste.

FAQs About Vanilla Mousse Cake Recipe

Conclusion

This vanilla mousse cake recipe was one of my easy and delicious ideas, and I truly enjoyed making it from start to finish. The soft sponge and creamy mousse came together beautifully, creating a dessert that felt both light and rich.

After making vanilla mousse cake recipe, I felt proud and satisfied with how it turned out. I hope you understand the steps clearly and feel inspired to try it yourself.

I’m sure you’ll enjoy it as much as I did. Make it soon I know you’ll love vanilla mousse cake recipe.