Go Back
Tuxedo Cake Recipe

Tuxedo Cake Recipe

Pinklady
The tuxedo cake’s name is inspired by its black-and-white layers, resembling the classic formal wear. While its exact origins are unclear, it’s thought to have been popularized in North America as a decadent, bakery-style dessert.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Course Dessert
Servings 12 Slices
Calories 450 kcal

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Whisk
  • Offset spatula
  • Cake stand or serving plate

Ingredients
  

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (room temperature)
  • 1/2 cup vegetable oil
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Chocolate Mousse:

  • 1 cup heavy cream (chilled)
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon powdered sugar

For the White Chocolate Filling:

  • 1 cup heavy cream (chilled)
  • 1 cup white chocolate chips

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions
 

  • Prepare the Chocolate Cake Layers
    Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
    In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
    Gradually stir in the boiling water. The batter will be thin; this ensures a moist cake.
    Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
    Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • Step 2: Make the Chocolate Mousse
    Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
    Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes, then whisk until smooth.
    Chill the mixture in the refrigerator for 30 minutes.
    Beat the chilled mixture with an electric mixer until light and fluffy. Set aside.
  • Step 3: Prepare the White Chocolate Filling
    Heat the heavy cream in a saucepan until it’s warm (not boiling).
    Pour it over the white chocolate chips in a bowl. Let it sit for 2 minutes, then whisk until smooth.
    Chill the mixture for 30 minutes, then whip it until soft peaks form.
  • Step 4: Assemble the Cake
    Place one chocolate cake layer on a serving plate. Spread an even layer of chocolate mousse over it.
    Add the second cake layer and spread the white chocolate filling on top.
    Chill the assembled cake in the refrigerator for 1 hour.
  • Step 5: Make the Ganache
    Heat the heavy cream until it’s hot but not boiling. Pour it over the semi-sweet chocolate chips in a bowl.
    Let it sit for 2 minutes, then whisk until smooth.
    Let the ganache cool slightly before pouring it over the cake, letting it drip down the sides for a polished look.
  • Step 6: Final Touches
    Smooth the ganache with an offset spatula and garnish with chocolate shavings or fresh berries if desired.
    Chill the cake for another 30 minutes before serving.

Video

Keyword Tuxedo Cake Recipe