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Jell-O Mirror Glaze Cake
5 from 18 votes

Jell-O Mirror Glaze Cake

The Jell-O Mirror Glaze Cake features a moist pound cake base enriched with vanilla pudding mix and buttermilk for tenderness. It's layered with creamy buttercream frosting and topped with a distinctive shiny mirror glaze made from gelatin, white chocolate, corn syrup, and violet gel food coloring. This glaze adds a smooth, reflective finish that contrasts with the cake's soft crumb, creating an elegant presentation for celebratory occasions.

Prep Time
45 mins
Cook Time
42 mins
Total Time
3 hrs 27 mins
Servings: 8 slices
Calories: 1176 kcal
Course: Dessert
Cuisine: American

Ingredients

Pound Cake:
  • 1 cup butter room temperature
  • 1 3/4 cups granulated sugar
  • 2 tsp. vanilla extract
  • 3 large egg
  • 2 1/4 cups all-purpose flour
  • 2 boxes vanilla pudding 3.4 oz each, Jell-O brand
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups buttermilk
Frosting:
  • 1 cup butter room temperature
  • 3 cups powdered sugar
  • 6 T. milk
  • 1 tsp. vanilla extract
Mirror Glaze:
  • .25 oz unflavored gelatin envelope
  • 1/2 cup water
  • 3 oz. gelatin strawberry flavored, brand: Jell-O
  • 8 oz. white baking chocolate chopped
  • 1/2 cup corn syrup
  • 6 - 8 gel food color violet color, gel paste form

Instructions

Cake
    Cup of Yum
  1. Preheat oven to 325 degrees. Spray 3 8 inch round pans with non-stick cooking spray. Dust the pans with 2 T. all-purpose flour. Tap out any excess flour. This will help keep the cake from sticking. Set aside
  2. In a large mixing bowl, add in the butter and sugar. Mix until light and fluffy, about 3 minutes.
  3. Add in the vanilla extract and each egg one at a time until incorporated. Scrape down the sides after each egg.
  4. In a separate bowl, add in the flour, dry pudding mix, baking powder, baking soda and salt. Stir to combine.
  5. Measure out buttermilk.
  6. 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.
  7. Pour the batter into the prepared pans. Spread evenly out.
  8. Place into the preheated oven and let bake for 40 - 42 minutes or until a toothpick comes out clean or with moist crumbs.
  9. Let the cakes cool for about 20 minutes. Turn the cakes out onto a wire rack and cool completely.
Frosting
  1. In a large mixing bowl, beat together butter, powdered sugar, milk, and vanilla extract. Beat until light and fluffy. If it's too thick, add 1 additional tablespoon of milk. 
  2. 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
  1. In a small bowl, add in water and unflavored gelatin. Let sit for about 1 minute until the gelatin is bloomed. 
  2. Microwave for 1 minute 30 seconds. 
  3. Stir in the strawberry JELL-O mix. Set aside for a second and work quickly.
  4. In a large mixing bowl, add in the chopped white baking chocolate and corn syrup. You can use white chocolate chips instead of baking chocolate. 
  5. 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.
  6. 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.
  7. For the second and final layer, make a second batch of the mirror glaze. Add in the drops of violet gel food color to color your mirror glaze. Use less or more depending on what color you like best.
  8. Let the glaze sit up for about 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.
  9. Place the frosted cake on a wire rack with a pack underneath to catch the dripping glaze.
  10. 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. 
  11. Place onto cake plate and serve!
  12.  

Nutrition Information

Calories 1176kcal (59%) Carbohydrates 152g (51%) Protein 12g (24%) Fat 64g (98%) Saturated Fat 39g (195%) Cholesterol 187mg (62%) Sodium 746mg (31%) Potassium 391mg (8%) Fiber 5g (20%) Sugar 115g (230%) Vitamin A 1570IU (31%) Calcium 116mg (12%) Iron 6.9mg (38%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 1176

% Daily Value*

Calories 1176kcal 59%
Carbohydrates 152g 51%
Protein 12g 24%
Fat 64g 98%
Saturated Fat 39g 195%
Cholesterol 187mg 62%
Sodium 746mg 31%
Potassium 391mg 8%
Fiber 5g 20%
Sugar 115g 230%
Vitamin A 1570IU 31%
Calcium 116mg 12%
Iron 6.9mg 38%

* Percent Daily Values are based on a 2,000 calorie diet.