Tuxedo Cake

Tuxedo cake is a beautifully layered cake with a moist chocolate sponge and a creamy white ganache filling, covered with a silky smooth chocolate frosting, this elegant, yet decadent dessert perfect for celebrating with loved ones. The show stopping tuxedo cake is a chocolate lovers dream and deserves a spot on the table at your next function.

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Why you Should Make A Tuxedo Cake

• Tuxedo cake is an impressive and elegant dessert that will satisfy even the toughest critics.
• A homemade chocolate cake that is better than any store bought cake.
• Perfect for entertaining, potlucks, birthdays, or anniversaries.
• With the help of this guide, a chocolate tuxedo cake is easy to make with basic baking knowledge.
• The chocolate sponge is the richest, softest, sponge you’ve ever made.

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About Tuxedo Cake

Tuxedo cake is the best-dressed cake you’ve ever seen! Named after its signature layers of dark chocolate and white ganache, the colors of this cake resemble a tuxedo. This cake is made from layers of rich dark chocolate sponge, white chocolate ganache, and a creamy, smooth chocolate silk frosting that will have you licking the bowl.

This decadent chocolate cake is a perfect choice anytime you want to impress your guest with rich, bold flavor and beautiful, elegant design.

What is in a Tuxedo Cake

Tuxedo cake is traditionally made of three distinct components. A rich dark chocolate sponge cake, creamy white chocolate ganache, and a smooth chocolate silk frosting.

For the cake layers, you will need:

• all-purpose flour
• unsweetened natural cocoa powder
• granulated sugar
• baking soda
• baking powder
• salt
• espresso powder
• canola or vegetable oil
• eggs
• full fat sour cream
• buttermilk
• pure vanilla extract
• hot water or coffee

For the white chocolate ganache filling:

• white chocolate bars
• heavy cream

To make the creamy chocolate silk frosting:

• unsalted butter
• confectioners’ sugar
• unsweetened natural or dutch-process cocoa powder
• heavy cream or whole milk
• light corn syrup or honey
• pure vanilla extract
• salt

Tuxedo Cake Variations

To keep this a true tuxedo cake you will need to keep the signature colors and layers, but you can add variety by flavoring the filling, frosting, and garnish.

Filling variations –  Try adding some flavored extract like almond, mint, coconut, or maple. You can also use a cream cheese frosting in place of the white chocolate ganache. Adding chopped nuts or coconut is a great way to add texture.

Garnish – Use any fresh berries or fruit to elegantly decorate this chocolate layer cake to suit the occasion. Strawberries, cherries, figs, and blackberries all work well!

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Recipe Tips

• Allow the cake layers to cool completely before assembly. If the cake is warm at all it will melt the filling and the frosting.
• The ganache should be thick and spreadable like peanut butter, if it’s too runny the cake will collapse.
• Make sure all your ingredients are at room temperature, this will make each component easier to make and the result will be smoother.

Leftovers and Freezing Guide

Store leftover cake sealed at room temperature for up to 2 days, or in the fridge for up to a week. For longer term storage wrap the cake tightly in plastic wrap, place it in a freezer bag and freezer for up to 3 months.

Before serving, allow the cake to thaw in the fridge for several hours until soft, add fresh garnish and serve.

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Tuxedo Cake

Servings: 12 slices

Tuxedo cake is a beautifully layered cake with a moist chocolate sponge and a creamy white ganache. An elegant, yet decadent dessert perfect for celebrating with loved ones, the tuxedo cake deserves a spot on the table at your next function.

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Ingredients 

• 1 and 3/4 cups all-purpose flour, spooned & leveled
• 3/4 cup unsweetened natural cocoa powder
• 1 and 3/4 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder, optional
• 1/2 cup canola or vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup full fat sour cream, at room temperature
• 1/2 cup buttermilk, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup hot water or coffee

White Chocolate Ganache:

• three 4 ounce, 340g white chocolate bars, finely chopped
• 1/2 cup 120ml heavy cream

Chocolate Silk Frosting:

• 1 cup unsalted butter, softened to room temperature
• 4 and 1/2 cups confectioners’ sugar
• 3/4 cup unsweetened natural or dutch-process cocoa powder
• 1/2 cup heavy cream or whole milk
• 1 Tablespoon light corn syrup or honey
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt
• optional for garnish: fresh raspberries and mint

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Instructions

• Preheat the oven to 350°F and grease three 9 inch round cake pans lightly with butter or oil. Line the bottom with parchment paper and set aside.
• In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
  
• In the bowl of an electric mixer, cream together the oil, eggs, sour cream, buttermilk, and vanilla. Slowly add the dry ingredients from the other bowl into the wet ingredients.
  
• Add the hot water and whisk on medium until the batter is completely combined. Divide the batter evenly between the greased cake pans.
  
• Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the cake pulls out clean. Place baked cakes on a wire cooling rack to cool completely.
• To prepare the white chocolate ganache, add the chopped white chocolate to a bowl and place the heavy cream in a saucepan over medium heat until the cream just starts to simmer around the edges. Do not let the cream come to a full boil. Pour the hot cream over the chopped white chocolate and stir until smooth. Let cool in the fridge for 1-2 hours until thick and spreadable.
  
• To prepare the frosting add the butter to the bowl of a stand mixer fitted with a paddle attachment. Beat the softened butter on high for 2-3 minutes until the butter appears lighter in color and fluffy.
  
• Add the confectioners sugar to the butter, along with the cocoa powder, milk, corn syrup, vanilla, and salt. Continue to mix for 2-3 minutes until the ingredients are well combined and smooth.
  
• Assemble the cake starting with a bottom layer of chocolate sponge, top with half the ganache and spread into an even layer. Add the second sponge on top and spread with the remaining ganache.
  
• Finish with a final sponge layer. Once everything is straight, coat the outside of the cake with a generous layer of chocolate frosting and garnish with fresh raspberries and mint.
  
• Enjoy!
  

Nutrition

Calories: 417kcal | Carbohydrates: 20g | Protein: 10g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 262mg | Potassium: 420mg | Fiber: 6g | Sugar: 8g | Vitamin A: 441IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 3mg