The Velvet Mousse

The Velvet Mousse menu
Coffee

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Café

See Coffee on the menu

Regina · Albert Street

Made tobe savoured.

Everything here is made to be eaten slowly. Mousse set overnight, cheesecake baked long and low, sponge left to drink its three milks until it gives way.

Coffee is pulled to order alongside it, because a good dessert deserves the right cup beside it, and both deserve a seat.

Icing sugar falling through a sieve over warm pastry
Layers worth lingering over

What we are known for

Four ways in

01

Mousse Creations

Whole mousse cakes with piped patterns lined up in a lit display case

Aerated, chilled, cut clean. Layers that hold their line right down to the last forkful.

  • Pistachio RaspberryPistachio mousse, raspberry compote
  • Belgian ChocolateDark mousse over chocolate sponge
  • White Chocolate BlueberryBlueberry compote, vanilla sponge
See Mousse Creations

02

Artisanal Cheesecakes

Chocolate-wrapped cakes topped with fresh strawberries in a café display case

Baked New York style: dense, creamy, and finished the way the flavour asks for.

  • PistachioPistachio cream, roasted pistachios
  • Lotus BiscoffBiscoff spread, biscuit crumb
  • Dulce de LecheSilky caramel finish
See Artisanal Cheesecakes

03

Tres Leches

Cream-finished layer cakes arranged against a soft white backdrop

Sponge soaked in three milks until it gives way. The rasmalai one is the reason people come back.

  • Velvet RasmalaiSaffron-cardamom soak, roasted pistachios
  • Dulce de LecheCaramel drizzle, whipped cream
  • ClassicVanilla sponge, fresh cream
See Tres Leches

04

Signature Cakes

Whole celebration cakes finished with caramel drip, cream and cherries

Seventeen whole cakes, built for the table you're carrying them to.

  • Pistachio Kunafa CrunchToasted kunafa, pistachio cream
  • Rasmalai FusionRasmalai soak, cardamom cream
  • Red Velvet EleganceCream cheese, through and through
See Signature Cakes

The Velvet Edit

A polished espresso machine and grinders on a stone café counter
01The bar, before open
Freshly ground coffee falling into a portafilter
02Ground to order
A latte seen from above with poured rosetta art
03Poured, not printed
A barista levelling a portafilter of ground coffee beside a tamper
04Level, then locked in
A cappuccino set down on a wooden table
05Mid-morning
Espresso falling through milk in a clear glass
06Two seconds of the pour
Two hands holding a small pile of ripe coffee cherries
07Where it starts
Croissants, danishes and cinnamon buns on wooden stands
08Morning shelf
Coffee beans turning in a roasting drum
09Roast day
Red velvet and chocolate chip muffins on a dark slate board
10Counter company

Signature Cakes

Seventeen cakes,
made whole.

Ordered ahead, finished the morning you collect them. Sizes and pricing are confirmed when you enquire.

  • 01

    Pistachio Kunafa Crunch Cake

    Chocolate sponge layered with crispy toasted kunafa and silky pistachio cream.

  • 02

    Pistachio & Raspberry Blossom

    Pistachio sponge layered with raspberry compote and silky pistachio mousse.

  • 03

    Black & White Mousse Cake

    Chocolate sponge layered with white chocolate mousse and vanilla bean cream.

  • 04

    Double Chocolate Fudge Mousse Cake

    Chocolate sponge layered with dark chocolate mousse and rich chocolate ganache.

  • 05

    Vanilla Bean Silk Cake

    Vanilla sponge layered with vanilla bean ganache and silky vanilla cream.

  • 06

    Red Velvet Elegance

    Red velvet sponge layered with cream cheese filling and cream cheese frosting.

  • 07

    Carrot Walnut Cake

    Moist carrot walnut sponge layered with cream cheese frosting and toasted walnuts.

  • 08

    Strawberry Chantilly

    Vanilla sponge layered with fresh strawberry filling and Chantilly cream.

  • 09

    Blueberry Midnight

    Vanilla sponge layered with blueberry compote and vanilla blueberry cream.

  • 10

    Raspberry Velvet

    Vanilla sponge layered with raspberry compote and vanilla raspberry cream.

  • 11

    Mixed Berry

    Vanilla sponge layered with mixed berry compote and Chantilly cream.

  • 12

    Rasmalai Fusion Cake

    Soft vanilla sponge soaked in rasmalai milk and layered with silky cardamom cream.

  • 13

    Lemon Blueberry Cake

    Vanilla sponge layered with lemon mascarpone cream and blueberry compote.

  • 14

    Black Forest Cherry Cake

    Chocolate sponge layered with cherry filling and dark chocolate ganache.

  • 15

    Tropic Pineapple Cake

    Light vanilla sponge layered with tropical pineapple filling and silky pineapple cream.

  • 16

    Velvet Mocha Cake

    Light coffee sponge layered with milk chocolate ganache and coffee mascarpone cream.

  • 17

    White Chocolate Coconut Cake

    Light vanilla sponge layered with silky coconut cream and white chocolate ganache.

A tall stack of layered cake slices on a dark ceramic stand

Want one that isn’t on this list?

Build your own

Custom Cakes

Your moment.
Our canvas.

Birthdays, weddings, the Tuesday that turned out to matter. Choose the sponge, the filling, the finish. Eggless options and bespoke designs included.

Start an enquiry Call 306-502-1869
Celebration cakes finished with caramel drip, piped cream and cherries

Sponge

  • Madagascar Vanilla
  • Decadent Chocolate
  • Classic Red Velvet
  • Rich Coffee
  • Carrot Walnut
  • Toasted Pistachio

Filling

  • ChocolateSilky Belgian Ganache · Creamy Milk, White or Dark Cocoa · Nutella
  • SignatureSicilian Pistachio · Lotus Biscoff · Smooth Dulce de Leche · Coffee Mascarpone · Pure Vanilla Bean
  • FruitFresh Strawberry, Raspberry or Blueberry Compote · Zesty Lemon Curd · Tropical Pineapple

Frosting

  • Whipped Vanilla Cream
  • Velvety Chocolate Cream
  • Smooth Swiss Meringue Buttercream
  • Tangy Cream Cheese
  • Rich Belgian Ganache

Finishing

  • Decadent Chocolate Drip
  • Seasonal Fresh Berries
  • Roasted Salted Pistachios
  • Crisp Toasted Coconut
  • Gourmet Chocolate Crispearls
  • Elegant Gold or Edible Pearls
  • Bespoke Cake Topper
  • Personalized Edible Imagery

Eggless options available · Bespoke custom designs

Our Story

The Velvet Mousse began with one idea: that everyday indulgence should feel a little more considered.

Two espressos drawing into cups on the machine, morning light behind

Ingredients first

Belgian chocolate, Sicilian pistachio, Japanese matcha, real cream cheese. The list is short because the sourcing is deliberate.

Precision, then patience

Mousse is set overnight. Cheesecake is baked low. Sponge is left to drink its milk. Nothing here is hurried into the case.

Familiar, then not

Red velvet next to rasmalai tres leches. Classic cheesecake next to kunafa. Both belong on the same counter.

Made to be looked at

Presentation is not decoration. A clean cut and a steady finish are how you tell the cake was made properly.

Visit

4049 Albert St,
Regina.

Hours
Monday – Sunday
8:00 AM – 9:00 PM
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Find us

4049 Albert St
Regina, Saskatchewan

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Open early. Open late.