When I first whipped up this Tuxedo Cake, I had no idea it would become my ultimate go-to dessert for special occasions. The moment I took that first bite—the lush layers of dark and white chocolate melting together with creamy ganache—it felt like a celebration on my palate. This cake perfectly balances the richness of chocolate with the lightness of vanilla, making it not just a treat, but an experience that you’ll want to share with loved ones.
Imagine walking into a room filled with laughter and chatter, the air rich with the warm, sweet aroma of freshly baked cake. Friends and family gather around, their eyes lighting up as you unveil this stunning creation. I can assure you, they’ll be impressed not only by its appearance but also by the incredible deep flavors in every slice. Whether you’re new to baking or a seasoned pro looking to impress, this Tuxedo Cake is surprisingly easy to make and definitely worth the effort. Let’s dive into this delightful recipe that transforms ordinary moments into unforgettable memories!
Why is Tuxedo Cake a must-try?
Indulgent layers of chocolate and vanilla create a dessert sensation like no other. Decadent ganache both envelops and elevates the taste experience. Easy to impress: This cake offers impressive aesthetics without complicated techniques, making it perfect for both novice bakers and seasoned chefs. Versatile for any occasion, whether it’s a birthday bash or a cozy family dinner. Memorable flavors will linger long after the last slice, leaving guests asking for the recipe. Dive into this delightful cake and elevate your baking game today!
Tuxedo Cake Ingredients
Ready to create the magic of a Tuxedo Cake? Here’s what you’ll need:
For the Chocolate Layers
• 240 grams all-purpose flour – This is your cake’s foundation for lightness and structure.
• 400 grams granulated sugar – Adds sweetness and moisture to the cake.
• 40 grams dutch-process cocoa powder – Delivers rich flavor in the chocolate layers.
• 40 grams black cocoa powder – Enhances the color and deep chocolate taste.
• 1 Tbsp baking powder – Ensures your cake rises beautifully.
• ½ tsp salt – Balances the sweetness for a well-rounded flavor.
• 180 mL canola oil – Keeps the cake moist and tender.
• 2 large eggs – Provides structure and stability to the batter.
• 180 mL coffee – Intensifies the chocolate flavor (don’t worry, it won’t taste like coffee!).
• 180 mL milk – Adds creaminess and enhances texture.
For the White Layers
• 90 grams all-purpose flour – Helps create a light and fluffy vanilla layer.
• 1 tsp baking powder – Essential for that perfect rise.
• ¼ tsp salt – Maintains balance in your flavor profile.
• 60 mL vegetable oil – Keeps the white cake moist and tender.
• 100 grams granulated sugar – Sweetens the white layers beautifully.
• 2 large egg whites – Contributes to a light, airy texture.
• 56 grams sour cream – Adds moisture and a slight tang for depth.
• 1 tsp vanilla extract – Infuses warmth and a delightful aroma.
For the Ganache
• 60 mL heavy whipping cream – Makes your ganache impossibly rich and luscious.
• 510 grams dark chocolate chips – Creates a decadent taste in your chocolate ganache.
• 480 mL heavy whipping cream – Combines with the dark chocolate for a perfect silky texture.
• 510 grams white chocolate chips – Adds creaminess to your white chocolate ganache.
• 240 mL heavy whipping cream – Pairs with the white chocolate for a dreamy consistency.
Now that you have all these incredible ingredients at hand, you’re just a few steps away from creating a showstopper Tuxedo Cake that everyone will remember!
How to Make Tuxedo Cake
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Preheat the oven: Start by preheating your oven to 325°F (163°C) convection. Prepare four 6-inch round pans by greasing and lining them with baking spray and parchment paper. This ensures easy release after baking!
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Mix the dry ingredients: In a large bowl, whisk together the 240 grams of all-purpose flour, 400 grams of granulated sugar, the cocoa powders, baking powder, and salt until everything is well combined. This step lays the foundation for your rich chocolate layers.
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Combine the wet ingredients: In a separate bowl, whisk together the 180 mL canola oil, 2 large eggs, 180 mL coffee, and 180 mL milk. Ensure this mixture is smooth and fully combined before proceeding.
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Combine wet and dry: Carefully sift the dry ingredients over the wet mixture. Whisk them together until the batter is smooth and free of lumps, ensuring a tender chocolate cake.
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Bake the chocolate layers: Distribute the batter evenly among your prepared pans (about 12 oz each). Bake for 35 minutes, or until the edges release and the top springs back when gently pressed. The aroma will be irresistible!
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Cool the chocolate cakes: Flip the cakes onto a clean tea towel and allow them to cool to room temperature before moving on. This helps prevent any stickiness!
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Prepare the white cake mixture: In a medium bowl, whisk together the 90 grams of all-purpose flour, 1 tsp baking powder, and ¼ tsp salt for the white cake layers.
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Combine the sugar and oil: In a large mixing bowl, whisk the 60 mL vegetable oil and 100 grams granulated sugar until smooth. This will be your base for the white layers.
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Add eggs and prepare: Mix in the 2 large egg whites and whisk for 1-2 minutes until the mixture lightens in color. It’s like adding a little magic to your batter!
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Mix in the creamy ingredients: Add the 56 grams sour cream and 1 tsp vanilla extract, whisking until fully combined for a delightful depth of flavor.
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Blend in dry ingredients and cream: Gradually add half of the dry mixture to the wet ingredients, followed by the 60 mL heavy whipping cream. Mix until just combined, then add the remaining dry ingredients.
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Bake the white cake: Pour this gorgeous batter into one prepared 6-inch round pan and bake for 35 minutes until it tests done—edges pulling away and springing back when touched.
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Cool the white cake: Once baked, flip the white cake onto a wire rack or tea towel. Let it cool completely before slicing it in half horizontally.
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Make the ganache bowls: Place the white chocolate chips in one bowl and dark chocolate chips in another. This separation helps with the fusion of flavors later!
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Heat the cream: In a saucepan, heat the 480 mL heavy whipping cream over medium heat until it simmers. Be careful not to let it boil.
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Combine ganache ingredients: Pour 480 mL of hot cream over the dark chocolate chips and 240 mL over the white chocolate. Cover both bowls for 5 minutes to allow the chocolate to melt beautifully.
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Stir the ganaches: Gently stir each ganache until smooth, then set aside to cool to room temperature, achieving a silky-smooth texture.
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Whip the ganache: Using an electric mixer, beat each ganache separately at high speed until fluffy and lightened in color—this step adds a cloud-like finish to your frosting.
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Assemble your Tuxedo Cake: Starting with a layer of chocolate cake, spread the white chocolate ganache, then add a layer of white cake followed by dark chocolate ganache. Repeat the layers as specified until all components are used.
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Frost the cake: Use any remaining ganache to frost the outside of the cake. Get creative—try using a combination or marbling technique for a stunning finish!
Optional: Garnish with chocolate shavings or fresh berries for an extra touch of elegance.
Exact quantities are listed in the recipe card below.
What to Serve with Tuxedo Cake?
Creating an unforgettable dessert experience is easy when you add the perfect accompaniments to your Tuxedo Cake.
- Fresh Berries: The tartness of strawberries or raspberries brightens the cake’s richness, adding a delightful contrast.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream perfectly complements the chocolate and ganache, offering a soothing balance of flavors. The melting ice cream adds an indulgent touch to each bite.
- Coffee or Espresso: A warm cup of freshly brewed coffee enhances the chocolate notes, providing a cozy atmosphere. The bitterness of the coffee elevates the sweetness of the cake beautifully.
- Chocolate Sauce: Drizzling a rich chocolate sauce over the slices intensifies the chocolate flavor and adds an extra layer of indulgence. Pour it over individual servings for a personalized touch!
- Whipped Cream: Light and fluffy whipped cream adds a fresh element that contrasts the dense cake layers. Top each slice for an extra touch of elegance and texture.
- Mint Leaves: A sprinkle of fresh mint leaves not only adds a pop of color, but enhances the overall flavor experience with their refreshing taste.
- Sparkling Water: A glass of bubbly sparkling water serves as a refreshing palate cleanser between bites, enhancing the layered experience of this indulgent dessert.
Tuxedo Cake Variations & Substitutions
Feel free to mix things up and make this Tuxedo Cake your very own creation! Each variation brings a new twist to the classic flavors.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a cake that everyone can enjoy.
- Dairy-Free: Use almond or coconut milk in place of regular milk, and try dairy-free chocolate chips for a delicious vegan option.
- Coffee-Free: Swap the coffee for hot water or milk to maintain moisture without the coffee flavor; it’s just as yummy!
- Fruit Fusion: Add fresh raspberries or strawberries between the layers for a burst of fruity freshness that complements the chocolate beautifully.
- Nutty Delight: Fold in chopped nuts like walnuts or pecans to the batter for added texture and a lovely crunch in every bite.
- Extra Creamy: For an even richer ganache, use heavy cream from grass-fed cows or add a splash of flavored liqueur, like Amaretto, for a delightful kick.
- Layered Elegance: Create a tri-layer cake instead of two by splitting the components into three separate pans, adding visual appeal and making it feel even more indulgent.
- Spice It Up: Incorporate a teaspoon of cinnamon or espresso powder into the dry ingredients for a warm, aromatic twist that enhances the chocolate flavor.
These variations give you the freedom to experiment while keeping the essence of this remarkable Tuxedo Cake intact. Enjoy the adventure!
How to Store and Freeze Tuxedo Cake
Room Temperature: Keep Tuxedo Cake at room temperature if consuming within 1–2 days. Store in an airtight container to maintain freshness and prevent drying out.
Fridge: For longer freshness, refrigerate the cake in an airtight container for up to 5 days. This helps preserve the ganache and layers while keeping flavors intact.
Freezer: Slice and wrap Tuxedo Cake pieces tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months; simply thaw overnight in the fridge before enjoying.
Reheating: If desired, gently warm individual slices in the microwave for about 10–15 seconds to soften the ganache, enhancing that decadent taste experience!
Helpful Tricks for Tuxedo Cake
- Quality Cocoa: Choose high-quality cocoa powders for richer chocolate flavor. Cheap brands may lead to a cloying taste; invest a little for the best Tuxedo Cake.
- Room Temperature Ingredients: Ensure eggs, milk, and cream are at room temperature for better emulsification. Cold ingredients can result in a dense texture.
- Cool Cakes Properly: Allow your cakes to cool completely in the pans before flipping to prevent breakage. A warm cake may stick, leading to a messy assembly.
- Whipping Ganache: Whip each ganache until fluffy for a lighter mouthfeel. Over-whipping can lead to graininess, so stop once it’s airy and light.
- Layer Evenly: Use a kitchen scale to measure each cake layer for an even look and perfect balance of flavors in each bite. Finally, embrace your creativity with decor!
Make Ahead Options
These Tuxedo Cake layers are perfect for meal prep enthusiasts! You can prepare the chocolate and white cake layers up to 24 hours in advance. Simply bake the cakes, allow them to cool completely, and wrap each layer tightly in plastic wrap to keep them moist. The ganache can also be made ahead; just whip it, cover it, and refrigerate for up to 3 days. When you’re ready to assemble, let the ganache sit at room temperature before spreading it between the layers. Finish by stacking your cake and adding any remaining ganache for beautiful presentation. With these make-ahead tips, you’ll save time without compromising on taste—your Tuxedo Cake will be just as delicious as if made fresh!
Tuxedo Cake Recipe FAQs
How do I select the best cocoa powder for Tuxedo Cake?
Absolutely! For the richest flavor, opt for high-quality Dutch-process and black cocoa powders. Look for brands that are rich, dark, and have a VOC (Volatile Organic Compounds) certification if possible. This ensures a robust chocolate taste and color that will shine in your cake layers.
What’s the best way to store Tuxedo Cake?
Very! If you’re enjoying the cake within 1–2 days, you can store it at room temperature in an airtight container. For longer storage, refrigerate it for up to 5 days. Make sure it’s well-wrapped to prevent it from drying out.
Can I freeze Tuxedo Cake? How?
Yes, you can! To freeze, slice the Tuxedo Cake into individual pieces. Wrap each slice tightly in plastic wrap, then place them into a freezer-safe bag or container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and savor a slice of bliss!
How can I fix a dry Tuxedo Cake?
Don’t worry; this can happen to anyone! If your cake turns out dry, you can brush it with a simple syrup made from equal parts sugar and water, heating until dissolved. Brush it on the layers or between cake assembly to add moisture without changing the flavor!
Is Tuxedo Cake safe for pets?
No! It’s important to keep Tuxedo Cake away from pets, as chocolate is toxic to them. If you’re sharing this decadent dessert, make sure to keep it in a safe place where your furry friends can’t reach.
Can I replace ingredients for allergies?
Absolutely! For those with egg allergies, you can use a flaxseed meal or chia seed mix (1 tbsp mixed with 3 tbsp water per egg) as a substitute. If you have a dairy intolerance, almond or coconut milk can work well in place of cow’s milk, and vegan chocolate can be used in the ganache for a delicious alternative!
Irresistible Tuxedo Cake: A Luxurious Dessert Delight
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) convection. Prepare four 6-inch round pans by greasing and lining them with baking spray and parchment paper.
- In a large bowl, whisk together the dry ingredients for the chocolate layers until well combined.
- In a separate bowl, whisk together the wet ingredients for the chocolate layers until smooth.
- Sift the dry ingredients over the wet mixture and whisk until the batter is smooth.
- Distribute the chocolate batter evenly among prepared pans and bake for 35 minutes.
- Allow the chocolate cakes to cool to room temperature after flipping onto a clean tea towel.
- In a medium bowl, combine the dry ingredients for the white layers.
- In a large mixing bowl, whisk the vegetable oil and granulated sugar until smooth.
- Mix in the egg whites and whisk until the mixture lightens in color.
- Add sour cream and vanilla extract, whisking until fully combined.
- Gradually mix in the dry ingredients along with the heavy whipping cream.
- Pour the white batter into a prepared 6-inch round pan and bake for 35 minutes.
- Cool the white cake completely before slicing horizontally in half.
- Place white chocolate chips in one bowl and dark chocolate chips in another.
- Heat the heavy whipping cream over medium heat until it simmers.
- Pour the hot cream over the dark chocolate and white chocolate, cover both bowls for 5 minutes.
- Stir each ganache until smooth, then set aside to cool.
- Beat each ganache separately until fluffy.
- Assemble the cake starting with chocolate layers, alternating with ganache layers.
- Frost the outside of the cake with any remaining ganache.