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Walnut Caramel Mirror Cake

Walnut Caramel Mirror Cake Recipe

Pinklady
The mirror glaze technique, which gives the Walnut Caramel Mirror Cake its signature shine, originated in French pâtisserie. It's a contemporary innovation designed to elevate desserts visually and texturally.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine French
Servings 10 Slices
Calories 450 kcal

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer or whisk
  • Saucepan
  • Spatula
  • Fine sieve
  • Thermometer (for precise temperatures)
  • Blender (optional, for smooth glaze)

Ingredients
  

For the Cake Base:

  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) whole milk
  • ¾ cup (75g) finely chopped walnuts

For the Caramel Sauce:

  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) water
  • ½ cup (120ml) heavy cream, warmed
  • 3 tbsp unsalted butter
  • ½ tsp salt

For the Mirror Glaze:

  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) watert
  • ½ cup (120ml) condensed milk
  • 1 tbsp gelatin powder150g white chocolate, finely chopped
  • Optional: food coloring for added effect

Instructions
 

  • Make the Cake
    Preheat the oven to 350°F (175°C) and grease the cake pan.In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.Cream butter and sugar until light and fluffy. Add eggs, one at a time, and mix in vanilla extract.Gradually add dry ingredients, alternating with milk, starting and ending with the dry mixture.Fold in chopped walnuts. Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Prepare the Caramel Sauce
    Combine sugar and water in a saucepan over medium heat. Stir until dissolved, then stop stirring.Allow the mixture to boil until it turns amber.Carefully add the warm cream (it will bubble), followed by butter and salt. Stir until smooth.Let it cool slightly, then drizzle some over the cake layers. Save the rest for serving.
  • Create the Mirror Glaze
    Bloom the gelatin in ¼ cup of water.Heat sugar, water, and condensed milk in a saucepan until just boiling. Remove from heat and stir in bloomed gelatin.Pour the mixture over the chopped white chocolate. Let it sit for a minute, then blend or whisk until smooth.If using food coloring, divide and color as desired. Let the glaze cool to 90°F (32°C).
  • Assemble and Glaze
    Level the cake layers if necessary. Stack them with a thin layer of caramel sauce in between.Place the cake on a wire rack over a tray.Pour the cooled mirror glaze over the cake, ensuring it covers the sides evenly. Let excess drip off.Chill for 1 hour before transferring to a serving plate.

Video

Keyword Walnut Caramel Mirror Cake Recipe