The Ultimate Homemade Tuxedo Cake Recipe

Oh, the sheer delight of a truly spectacular chocolate cake! There’s just something inherently elegant and undeniably delicious about a dessert that blends rich, dark chocolate with creamy, ethereal white chocolate. I find myself coming back to this classic again and again. It feels like a special occasion, even if it’s just a Tuesday evening. That’s why I’m so excited to share my ultimate guide to creating an incredible homemade Tuxedo Cake with you today. This recipe promises not just a cake, but an experience, one that’s incredibly satisfying to bake and even more delightful to share.

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What is a Tuxedo Cake, Anyway?

When I think of a Tuxedo Cake, I picture a dessert dressed for a formal affair. It’s named for its striking black-and-white layers, much like the classic black tie attire. At its heart, a Tuxedo Cake is a luxurious creation featuring moist, dark chocolate cake layers, a silken white chocolate ganache filling, and a rich, decadent dark chocolate frosting. It’s a study in contrasts that works beautifully together.

This isn’t just any store-bought cake; it’s a symphony of textures and flavors. My recipe elevates the homemade version, ensuring each bite delivers that perfect balance of intense chocolate and creamy sweetness. I truly believe that once you try this homemade version, you’ll understand why it’s so much more special than anything you can buy.

Why Annah’s Tuxedo Cake Will Be Your New Favorite

I poured my heart into perfecting this Tuxedo Cake recipe, and I’m confident it will become a cherished one in your collection. Here are a few reasons why I think my version stands out:

• Incredibly Moist Cake Layers: My chocolate cake is supremely moist and tender, thanks to the perfect balance of ingredients like sour cream and buttermilk. It’s truly a dream.
• Perfectly Balanced White Chocolate Ganache: This ganache isn’t too sweet; it offers a creamy, delicate contrast to the rich chocolate cake and frosting. It’s the luxurious “white” in our tuxedo.
• Rich, Decadent Dark Chocolate Frosting: I ensure the frosting has a deep, complex chocolate flavor that’s both smooth and utterly irresistible. It perfectly caps off the entire experience.
• The Satisfaction of Homemade: There’s nothing quite like the pride you feel when presenting a magnificent cake you made with your own hands. Plus, I get to use the freshest ingredients!

Essential Tools & Ingredients for Your Tuxedo Cake

To make this Tuxedo Cake a seamless experience, having the right tools can make all the difference. I always recommend a stand mixer with a whisk or paddle attachment for effortless mixing, though a good handheld mixer works beautifully too. Three 9-inch round cake pans are essential for those perfect layers, and I can’t stress enough how much parchment paper rounds help the cakes release effortlessly. A cake turntable, while optional, makes frosting a breeze and helps me achieve those smooth, professional-looking sides.

When it comes to ingredients, quality truly shines through, especially with chocolate and cocoa powder. I always suggest using the best unsweetened cocoa powder you can find, whether natural or Dutch-process, as it deeply impacts the overall chocolate flavor. Similarly, a good quality white chocolate bar for the ganache will melt smoothly and offer the best creamy texture. These small choices make a big difference in the final taste and elegance of your cake.

Crafting the Perfect Chocolate Cake Layers

Creating the foundation of our Tuxedo Cake starts with perfectly moist and flavorful chocolate cake layers. I assure you, this recipe is incredibly straightforward, resulting in a tender crumb that melts in your mouth.

Here are the ingredients you’ll need for my chocolate cake layers:

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup (180g) full fat sour cream, at room temperature
• 1/2 cup (120ml) buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) hot water or coffee

I start by preheating my oven to 350°F (177°C). I grease three 9-inch round cake pans, line them with parchment paper rounds, and then grease the parchment paper again. This little step truly helps the cakes release seamlessly from the pans.

Next, I whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if I’m using it) together in a large bowl and set it aside. In a separate bowl, using either a handheld or stand mixer with a whisk attachment, or even just a good old whisk, I mix the oil, eggs, sour cream, buttermilk, and vanilla together until they’re nicely combined. The sour cream and buttermilk are my secret weapons here; they add incredible moisture and tenderness to the cake.

I pour the wet ingredients into the dry ingredients, add the hot water or coffee, and then whisk or beat everything until the batter is completely combined. I divide the batter evenly between my three prepared pans. I bake them for 21-25 minutes, keeping in mind that baking times can vary, so I always keep a close eye. The cakes are done when a toothpick inserted into the center comes out clean. Once baked, I remove the cakes from the oven and let them cool completely in their pans on a wire rack. Patience is key here for perfect layers!

Luxurious White Chocolate Ganache: The Heart of Your Tuxedo Cake

The white chocolate ganache is truly the elegant heart of my Tuxedo Cake, providing a creamy, luscious contrast to the deep chocolate. I find it so satisfying to make this smooth, rich filling.

For my white chocolate ganache, I use just two simple ingredients:

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

To prepare it, I place the finely chopped white chocolate into a bowl. In a small saucepan, I gently heat the heavy cream until it just begins to simmer. It’s important not to let it come to a rapid boil, as that would be too hot for the chocolate. I then pour the hot cream over the chopped white chocolate and stir it gently until the chocolate is completely melted and everything is beautifully combined into a smooth, glossy ganache.

Once smooth, I cover the bowl and refrigerate the ganache for about 1-2 hours. This chilling time is crucial because I want it to become thick and have a spreadable consistency, not runny. It should be firm enough to hold its shape between the cake layers.

Decadent Dark Chocolate Frosting

No Tuxedo Cake would be complete without a rich, dark chocolate frosting to tie all the flavors together. This frosting is truly decadent and provides that intense chocolate finish I love.

Here are the ingredients I use for my dark chocolate frosting:

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 4 and 1/2 cups (540g) confectioners’ sugar
• 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
• 1/2 cup (120ml) heavy cream or whole milk, at room temperature or slightly warmed
• 1 Tablespoon light corn syrup or honey
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt

I start by beating the softened butter in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment. I beat it on high speed until it’s beautifully creamed, which usually takes about 2 minutes. Then, I add 4 cups of the confectioners’ sugar, the cocoa powder, the cream or milk, corn syrup, vanilla, and salt. I beat this mixture on low speed for 30 seconds to incorporate everything, then switch to high speed and beat for another 2 minutes until it’s perfectly combined and smooth.

If I find the frosting is a little too thin for my liking, I add the extra 1/2 cup of confectioners’ sugar; I almost always do, as I prefer a slightly thicker frosting for decorating. This ensures it’s spreadable but holds its shape beautifully for a stunning finish on the cake.

Assembling Your Magnificent Tuxedo Cake: Step-by-Step

Now comes the exciting part: bringing all our beautiful components together to create the magnificent Tuxedo Cake! I find this part so rewarding.

Once all my cake layers are completely cooled and my ganache and frosting are ready, I’m set to assemble. I place my first cake layer on my cake stand, cake turntable, or serving plate. Then, I evenly cover the top of this layer with half of the chilled white chocolate ganache. I make sure to spread it right to the edges.

Next, I carefully place the second cake layer on top of the ganache. I then evenly cover this layer with the remaining ganache. If I happen to have a little too much ganache, I save it; a dollop or spoonful makes a wonderful addition to each slice when serving! Finally, I gently place the third cake layer on top.

Now for the frosting! I spread the dark chocolate frosting into a thick, even layer all over the top and sides of the cake. I take my time here to get it as smooth as I can. To achieve those clean slices later, this is a crucial step: I refrigerate the entire cake for at least 45 minutes before attempting to cut into it. This allows the ganache and frosting to set, ensuring the cake holds together beautifully when sliced. For a final touch, I often garnish with fresh raspberries and mint, if desired, adding a pop of color and freshness.

Substitutions & Creative Variations for Your Tuxedo Cake

I love how adaptable recipes can be, and my Tuxedo Cake is no exception. While I adore the classic version, sometimes it’s fun to explore different flavors or make practical substitutions. For instance, if you’re looking for [an easy apple spice cake made with a box mix], here are a few ideas I’ve tried:

Ingredient/Component	Substitution Option	Notes/Flavor Impact
Cocoa Powder	Dutch-Process	Creates a deeper, less acidic chocolate flavor and a darker cake color.
White Chocolate	High-Quality Chocolate Chips	While bars melt smoother, good quality chips work; may alter texture slightly.
Hot Water/Coffee	Milk or Decaf Coffee	Milk makes a milder cake; decaf coffee enhances chocolate flavor without caffeine.
Buttermilk	Milk + Lemon Juice/Vinegar	Combine 1/2 cup milk with 1/2 Tbsp lemon juice or vinegar; let sit 5 mins.
Light Corn Syrup/Honey	Maple Syrup	Adds a slightly different caramel note to the frosting, still helps with texture.
Liqueur	Add a splash to simple syrup	For an adult twist, brush cake layers with Kahlua or Grand Marnier-infused syrup.
Frosting Flavor	Peppermint or Orange Extract	Add 1/2 tsp for a festive chocolate-mint or chocolate-orange frosting.

Troubleshooting Common Tuxedo Cake Challenges

I know how frustrating it can be when a baking project doesn’t go exactly as planned. Don’t worry, I’ve faced these challenges too, and I have some tips to help you out.

• Dry cake layers: This often happens from overbaking or not measuring flour correctly. Always use a kitchen scale for accuracy, or spoon and level your flour gently. If your cake is slightly dry, you can brush the cooled layers with a simple syrup before frosting.
• Ganache not setting: The ganache needs enough chilling time. If it’s still too runny after 2 hours, pop it back in the fridge for longer, stirring every 30 minutes. Ensure your heavy cream wasn’t boiling too rapidly when you poured it over the chocolate, as overheating can sometimes cause issues.
• Cracked cake layers: Overmixing the batter can develop too much gluten, making cakes more prone to cracking. Mix until just combined. Also, ensure your cake pans are greased and lined properly, as described in my instructions, to help prevent sticking and tearing.
• Ganache splitting: This usually occurs if the cream is too hot or if the mixture is stirred too vigorously, causing the fat and solids to separate. If it splits, try adding a tablespoon of lukewarm milk or cream, and stir gently until it comes back together.
• Frosting that’s too soft or too stiff: If your frosting is too soft, add more confectioners’ sugar, a tablespoon at a time, until it reaches the desired consistency. If it’s too stiff, add a teaspoon of milk or cream, again, one at a time, until it loosens up. Room temperature butter is key for a good starting point.

Make-Ahead & Storage Tips for Your Tuxedo Cake

I love recipes that offer flexibility, especially when I’m planning for a special occasion. You can absolutely make components of this Tuxedo Cake in advance!

Make-Ahead:

• Cake Layers: I often bake the cake layers a day or two in advance. Once completely cooled, I wrap each layer tightly in plastic wrap and store them at room temperature. For longer storage, you can freeze them for up to a month; just make sure to thaw them fully before assembling.
• White Chocolate Ganache: The ganache can be made up to 2-3 days ahead. Once it’s chilled and set, I keep it covered tightly in the refrigerator. Before using, I might let it sit at room temperature for 15-30 minutes to soften slightly, then give it a quick whisk to restore its spreadable consistency.
• Dark Chocolate Frosting: I prepare the frosting up to 3 days in advance. I store it in an airtight container in the refrigerator. When I’m ready to use it, I let it come to room temperature for about an hour, then re-whip it with my mixer until it’s light and fluffy again.

Storage:

• Once assembled, I cover any leftover cake tightly. I store it in the refrigerator, and it will stay fresh and delicious for about 5 days.
• For longer storage, you can freeze individual slices or the entire assembled cake. I recommend chilling the cake first until the frosting is firm. Then, I wrap it securely in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. It will keep well in the freezer for up to 1 month. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator, then let it come to room temperature for about 30-60 minutes before serving for the best texture.

Serving and Presentation Ideas

Presenting your homemade Tuxedo Cake is almost as much fun as making it, and I have a few tricks for a truly elegant finish. For clean slices, I always use a long, sharp knife, dipping it in hot water and wiping it clean between each cut. This prevents the frosting and ganache from dragging and keeps your slices looking neat and professional.

While I garnish with raspberries and mint for a classic look, I encourage you to get creative! Fresh fruits like strawberries, blueberries, or even a sprinkle of pomegranate seeds add a lovely burst of color and tartness. For a more decadent touch, I love adding chocolate shavings or curls over the top. You can make these easily with a vegetable peeler and a good quality chocolate bar. Edible flowers also make a stunning, delicate addition for a truly special occasion. For the best flavor and texture, I let the cake sit at room temperature for about 30 minutes before serving, allowing the chocolate and ganache to soften slightly.

Annah’s Top Tips for Tuxedo Cake Success

I want you to feel completely confident when you bake this Tuxedo Cake, so I’ve gathered my absolute best tips and personal tricks to help you achieve success every time.

• Measure Accurately: Baking is a science! I always weigh my ingredients when possible, especially flour, for the most consistent results. If you don’t have a scale, remember to spoon and level your flour gently.
• Room Temperature Ingredients: This is a big one for me. Make sure your eggs, sour cream, buttermilk, and butter are all at room temperature. This helps them emulsify properly, creating a smooth, cohesive batter and frosting.
• Don’t Overmix: Mix the cake batter only until just combined. Overmixing develops gluten, which can lead to a tough, dry cake.
• Patience with Chilling: The chilling times for the ganache and the assembled cake are not suggestions; they are crucial! They allow everything to set up properly, making for a much cleaner assembly and slicing experience.
• Sharp Knife for Slicing: A clean slice makes all the difference in presentation. Use a hot, clean knife for each cut, and you’ll impress everyone.

Frequently Asked Questions about Tuxedo Cake

I get so many wonderful questions from fellow bakers, and I’m happy to address some common ones about this Tuxedo Cake.

Conclusion

I hope you’re as excited as I am about this magnificent Tuxedo Cake! There’s a special kind of joy in creating something so elegant and delicious from scratch. The blend of moist chocolate cake, silky white chocolate ganache, and rich dark chocolate frosting truly makes this dessert an unforgettable experience. It’s a testament to the magic we can create in our own kitchens, transforming simple ingredients into a show-stopping centerpiece.

I truly believe that every time you bake this cake, you’ll be creating a little bit of everyday magic for your friends and family. I would absolutely love to hear about your baking adventures! Please leave a comment below with your experience, ask me any questions you might have, or share your own tips and variations. Happy baking, my friends!