Introduction

The Ball Drop Cake is a stunning dessert perfect for celebrations and special occasions. Combining a light vanilla cake with rich chocolate cheesecake mousse, buttery frosting, and a shimmering mirror glaze, this cake is as impressive in flavor as it is in appearance.

A shiny dome-shaped chocolate cake with a smooth, glossy dark brown glaze is covered with scattered gold leaf flakes, making it look rich and fancy. On top, there are three sparklers burning brightly, creating lively golden sparks that add a festive feel. The cake sits on a simple white plate, placed on a white marbled surface. The background is a soft peach color, which contrasts nicely with the dark chocolate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1/2 c. (1 stick) unsalted butter, softened
1 c. (200 g.) granulated sugar
1/4 c. vegetable oil
3 large eggs
2 tsp. pure vanilla extract
1 1/2 c. (180 g.) all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
1/4 c. whole milk
1 c. (170 g.) semisweet chocolate chips
1 2/3 c. heavy cream, divided
2 (8-oz.) pkg. cream cheese, softened
1/2 c. (57 g.) confectioners’ sugar
2 tbsp. unsweetened cocoa powder
1/2 tsp. kosher salt
10 tbsp. unsalted butter, softened
1 c. (113 g.) confectioners’ sugar
1/2 tsp. pure vanilla extract
1 c. water, divided
2 tbsp. unflavored gelatin
1 1/2 c. (300 g.) granulated sugar
3/4 c. light corn syrup
3/4 c. 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

Step 1: Preheat your oven to 350°F. Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Arrange the racks in the center and lower third of your oven.
Step 2: In a large bowl, beat the softened butter and granulated sugar with a handheld mixer on medium-high speed until light and fluffy. Add the vegetable oil and beat for about 1 minute until combined. Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract.
Step 3: Add the flour, baking powder, and kosher salt to the wet ingredients. Beat until just a few dry streaks remain. Add the whole milk and mix on low speed just until combined. Divide the batter evenly between the prepared pans and smooth the tops.
Step 4: Bake the cakes for 15 to 18 minutes, rotating the pans from top to bottom halfway through baking. A tester inserted in the center should come out clean. Let the cakes cool in the pans for 20 minutes; then invert onto wire racks and cool completely.
Step 5: Line a 9-inch wide, deep bowl with plastic wrap, leaving enough overhang to cover the top later. Gently press the plastic wrap into the shape of the bowl, minimizing air pockets.
Step 6: Cut one cooled cake layer in half horizontally. Refrigerate the remaining whole cake layer for later. Place one half into the lined bowl, cut side up, pressing gently to fit the bowl’s shape. Cut the other half into 1 1/2-inch strips and arrange these vertically along the top inside edge of the bowl to raise the cake height. Fill any gaps with scraps. Refrigerate until ready to fill.
Step 7: To make the chocolate cheesecake mousse, place semisweet chocolate chips in a heatproof bowl. Heat 2/3 cup of heavy cream in the microwave until hot (about 1 minute), then pour over the chips. Let sit 30 seconds, then whisk to smooth ganache. Let cool to room temperature.
Step 8: Beat the remaining 1 cup of heavy cream until stiff peaks form. In another bowl, beat cream cheese, confectioners’ sugar, cocoa powder, and salt until smooth. Add the cooled ganache and beat again until combined, scraping down the bowl as needed.
Step 9: Gently fold the whipped cream into the chocolate mixture until just combined. Spread this mousse evenly into the cake-lined bowl, then top with the reserved whole cake layer. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
Step 10: For the buttercream, beat 10 tablespoons softened butter until smooth in a large bowl. Add confectioners’ sugar and vanilla extract and beat until light and creamy. Remove the cake from the bowl and plastic wrap, invert onto a wire rack, and frost with a smooth, thin layer of buttercream. If needed, chill and smooth with a warm offset spatula. Refrigerate until ready for glazing.
Step 11: To prepare the mirror glaze, sprinkle gelatin over 1/4 cup of water in a shallow bowl and let stand 5 minutes. In a saucepan, heat sugar, corn syrup, and remaining 3/4 cup water over medium heat until sugar dissolves and mixture just before boiling. Remove from heat; whisk in gelatin and sweetened condensed milk until smooth. Add bittersweet chocolate chips and whisk again until smooth.
Step 12: Strain the glaze through a fine mesh sieve into a bowl. Stir every 10 minutes until the temperature registers 85° to 90°F, which can take 1 to 2 hours. Keep an eye on temperature to ensure glaze consistency for pouring.
Step 13: Line a baking sheet with parchment to catch drips. When glaze reaches 90°F, stir in 1 1/2 teaspoons gold edible glitter evenly. Remove cake from fridge and set on a wire rack over the parchment. Pour glaze steadily over the center of the cake, moving outward in circles until covered. Repeat pouring on any bald spots if needed.
Step 14: Mix 3/4 teaspoon vodka with remaining 1 teaspoon gold glitter in a small bowl, and silver glitter with remaining 3/4 teaspoon vodka in another. Using a small pastry brush, splatter gold and silver glitter over the glazed cake to create decorative shimmer.
Step 15: Refrigerate the cake for at least 2 hours or overnight to set the glaze. When ready to serve, carefully transfer the cake from the rack to a serving platter with a large knife or spatula.

Tips & Variations

For easier smoothing of the buttercream, chill the cake briefly and warm your spatula with hot water for clean, smooth edges.
Use good quality chocolate with around 60% cacao for a rich, balanced mousse flavor.
Try adding fresh berries atop the cake before serving for extra freshness and color contrast.
If you prefer a non-alcoholic version, skip the vodka in the glitter splatter and mix edible glitter directly with a few drops of water for brushing.

Storage

Store the finished cake in the refrigerator covered loosely with a cake dome or plastic wrap. It will keep well for up to 3 days. Before serving, let the cake sit at room temperature for about 20 minutes for best flavor and texture. Refrain from freezing due to the delicate mousse and mirror glaze.

How to Serve

A slice of cake sits on a white plate with a white marbled surface underneath. The cake has three main layers: the bottom and top layers are light yellow sponge cake with a soft, airy texture, while the middle layer is thick and fluffy chocolate mousse with a smooth and creamy look. The top of the cake is covered with a shiny, dark chocolate glaze. A lit sparkler is placed on top of the cake, sparkling brightly and adding a festive feel. Small colorful confetti pieces are scattered near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the vanilla cake layers can be baked a day or two in advance and stored wrapped tightly at room temperature or in the refrigerator. Just make sure they are completely cooled before assembling.

What causes the mirror glaze to not set properly?

The glaze needs to cool to around 85° to 90°F before pouring; if it is too hot, it will run off the cake, and if too cool, it will not pour smoothly. Also, ensure the gelatin is fully dissolved and the cake is chilled well for the glaze to set nicely.