This three-layer tuxedo cake brings together deep, fudgy chocolate cake, silky white chocolate ganache, and rich dark chocolate frosting in one stunning dessert. I first made this for my sister Karla's birthday a few years back, and the contrast between the dark and white chocolate reminded us both of a fancy tuxedo at a wedding. It's easier than it looks, and the flavor combination is absolutely worth the effort.
If you love layered chocolate cakes, you'll also want to try my Guinness Chocolate Cake or these Chocolate Mayonnaise Cake for a different twist on rich, moist chocolate desserts.
Why You'll Love This Tuxedo Cake
This Tuxedo Cake checks all the boxes for a celebration-worthy dessert. The chocolate layers stay soft and tender even after chilling, and the ganache filling brings a luxurious creaminess that pairs beautifully with the dark chocolate frosting. It slices cleanly, holds its shape, and looks stunning on a cake stand.
You don't need any special skills to make it. If you can whisk a batter and spread frosting, you're good to go. Plus, it feeds a crowd, so it's ideal for birthdays, anniversaries, or any time you want to serve something that feels a little extra special.
If you're a fan of gourmet chocolate cake recipes, this one delivers bakery-level results without any fuss.
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Tuxedo Cake Ingredients
Here's what you'll need to make this rich chocolate cake with frosting and ganache.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- All-purpose flour: Forms the structure of the cake and keeps it tender. Spooning and leveling your flour prevents the batter from becoming too dense.
- Unsweetened natural cocoa powder: Gives the cake its deep chocolate flavor and dark color.
- Granulated sugar: Sweetens the batter and helps keep the crumb moist.
- Baking soda: Works with the acidity in the sour cream and buttermilk to help the cake rise.
- Baking powder: Adds extra lift and keeps the texture light.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Espresso powder (optional): Deepens the chocolate taste without making the cake taste like coffee.
- Canola or vegetable oil: Keeps the cake incredibly moist and soft.
- Eggs: Bind everything together and add richness. Make sure they're at room temperature for a smoother batter.
- Full-fat sour cream: Adds moisture and a slight tang that makes the cake extra tender.
- Buttermilk: Creates a soft, fluffy crumb and works with the leavening agents.
- Pure vanilla extract: Rounds out the chocolate flavor beautifully.
- Hot water or coffee: Thins the batter and intensifies the cocoa. Don't skip this step.
For the White Chocolate Ganache:
- White chocolate bars: The creamy, sweet filling that contrasts with the dark chocolate. Make sure to finely chop them so they melt smoothly.
- Heavy cream: Combines with the white chocolate to create a silky ganache.
For the Chocolate Silk Frosting:
- Unsalted butter: Adds richness and creates a smooth, spreadable frosting. Softened butter blends more easily.
- Confectioners' sugar: Sweetens and thickens the frosting.
- Unsweetened natural or Dutch-process cocoa powder: Gives the frosting its rich chocolate flavor.
- Heavy cream or whole milk: Thins the frosting to the right consistency. Slightly warmed milk blends in more smoothly.
- Light corn syrup or honey: Adds a subtle shine and keeps the frosting silky.
- Pure vanilla extract: Enhances the chocolate flavor.
- Salt: Balances the sweetness.
For Garnish (Optional):
- Fresh raspberries: Add a pop of color and a tart contrast to the rich chocolate.
- Fresh mint: A simple garnish that makes the cake look even more elegant.
How to Make Tuxedo Cake Recipe
Follow these steps to build your layered tuxedo cake from scratch.
Preheat your oven: Set it to 350°F (177°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment too. This keeps the cakes from sticking.
Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if you're using it. Set this aside.
Combine the wet ingredients: In a separate bowl, whisk the oil, eggs, sour cream, buttermilk, and vanilla until everything is smooth and fully blended.
Bring the batter together: Pour the wet mixture into the dry ingredients, then add the hot water or coffee. Whisk or beat until the batter is completely smooth. It'll be thinner than most cake batters, and that's exactly what you want.
Bake the cakes: Divide the batter evenly between your three prepared pans. Bake for 21 to 25 minutes. Check with a toothpick in the center. If it comes out clean or with just a few crumbs, they're done. Let the cakes cool completely in the pans on a wire rack before you try to remove them.
Make the ganache: Place the finely chopped white chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just starts to simmer. Don't let it boil. Pour the hot cream over the chocolate and stir gently until the mixture is smooth and silky.
Chill the ganache: Cover the bowl and refrigerate for 1 to 2 hours. You want it thick enough to spread without running off the cake layers.
Prepare the frosting: Using a handheld or stand mixer, beat the softened butter on high speed for about 2 minutes until it's creamy and fluffy. Add 4 cups of the confectioners' sugar, the cocoa powder, milk or cream, corn syrup, vanilla, and salt. Beat on low for 30 seconds to avoid a sugar cloud, then increase to high and beat for 2 minutes until the frosting is smooth and spreadable.
Adjust the consistency: If your frosting feels too thin, add the remaining ½ cup of confectioners' sugar and beat again until it thickens up.
Assemble the cake: Place one cooled cake layer on your cake stand or serving plate. Spread half of the chilled white chocolate ganache evenly over the top.
Add the second layer: Set the second cake layer on top of the ganache. Spread the remaining ganache over this layer.
Top it off: Add the third cake layer on top.
Frost the cake: Use an icing spatula to spread the chocolate silk frosting over the entire cake, covering the top and sides. Work slowly and smooth it out as you go.
Garnish if you like: Add fresh raspberries and a few mint leaves on top for a pop of color and freshness.
Chill before serving: Refrigerate the assembled cake for at least 45 minutes. This helps everything set and makes slicing much easier. Serve cold or at room temperature and enjoy every bite.
Substitutions and Variations
No buttermilk? Mix ½ cup of whole milk with 1 and ½ teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes, and you've got a quick substitute.
Skip the espresso powder if you don't have it. The cake will still taste rich and chocolatey.
Use dark chocolate ganache instead if you want a fully dark chocolate experience. Just swap the white chocolate for semisweet or dark chocolate and follow the same method.
Try a different frosting like cream cheese frosting or a simple buttercream if you prefer something less chocolate-forward.
Add a layer of raspberry or strawberry jam between the cake layers for a fruity twist that pairs beautifully with chocolate.
Equipment For Tuxedo Cake
You'll need three 9-inch round cake pans to bake the layers evenly. Parchment paper keeps everything from sticking. A whisk works great for mixing the batter, and a handheld or stand mixer makes the frosting come together quickly.
A cooling rack lets air circulate around the cakes so they cool faster and more evenly. You'll also need a small saucepan for heating the cream for the ganache.
An icing spatula helps you spread the ganache and frosting smoothly, and a cake stand makes assembly and serving easier. If you're storing the cake, a cake carrier keeps it fresh in the fridge.
Storage Tips For Tuxedo Cake
Store leftover Tuxedo Cake in the fridge, covered with plastic wrap or in a cake carrier. It'll stay fresh for up to 5 days. The ganache and frosting hold up well, and the cake actually tastes even better after a day or two as the flavors settle.
You can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw them in the fridge overnight before serving.
If you're making the cake ahead, bake the layers and make the ganache and frosting a day early. Store the cake layers wrapped at room temperature, and keep the ganache and frosting in the fridge. Assemble everything the day you plan to serve it.
Serving Suggestions
Serve this Tuxedo Cake with a dollop of whipped cream and a few fresh raspberries on the side. The tartness of the berries cuts through the richness beautifully.
Pair it with a scoop of vanilla ice cream for a classic combination that never disappoints.
Brew a strong cup of coffee or espresso to serve alongside. The bitterness balances the sweetness of the cake.
For a special occasion, drizzle a little raspberry or chocolate sauce on the plate before adding the slice. It looks fancy and tastes incredible.
Expert Tips
Weigh your flour if you can. Spooning and leveling works, but a kitchen scale gives you the most accurate measurement and the best texture.
Don't overmix the batter once you add the hot water. Whisk just until smooth to keep the crumb tender.
If your cake layers dome in the center, level them with a serrated knife before assembling. Flat layers stack more evenly and look cleaner.
Crumb coat the cake before adding the final layer of frosting. Spread a thin layer of frosting over the entire cake, chill for 15 minutes, then add the rest. This traps any loose crumbs and gives you a smooth finish.
Let the Tuxedo Cake come to room temperature for about 30 minutes before serving if you prefer a softer texture. The ganache and frosting taste richer when they're not ice cold.
FAQ
What is a tuxedo cake made of?
A tuxedo cake is made with layers of moist chocolate cake, white chocolate ganache filling, and dark chocolate frosting. The combination of dark and white chocolate gives it the elegant black-and-white appearance that inspired its name.
Why do they call it a tuxedo cake?
It's called a tuxedo cake because of the visual contrast between the dark chocolate cake and frosting and the white chocolate ganache filling. The colors resemble a formal tuxedo, with its black jacket and white shirt.
What is the unhealthiest cake?
The unhealthiest cake is typically one loaded with heavy frosting, multiple layers, and high amounts of sugar and fat. Cakes like this tuxedo cake or heavily decorated celebration cakes can be indulgent, but they're meant to be enjoyed in moderation during special occasions.
What is a tuxedo cake from Costco?
A tuxedo cake from Costco is a popular bakery item featuring layers of chocolate cake with white chocolate mousse filling and dark chocolate frosting. It's similar to this homemade version but made in large quantities for easy serving at parties and events.
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Tuxedo Cake
Ingredients
Method
- Preheat the oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper, and grease the paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
- In a separate bowl, use a mixer to combine the oil, eggs, sour cream, buttermilk, and vanilla extract until smooth.
- Gradually add the wet ingredients into the dry ingredients. Pour in the hot water or coffee and mix until the batter is smooth.
- Divide the batter evenly between the three prepared pans. Bake for 21-25 minutes, or until a toothpick comes out clean.
- Remove cakes from the oven and cool in the pans on a wire rack. Let them cool completely before removing from the pans.
- For the ganache, place chopped white chocolate in a bowl. Heat the cream in a small saucepan until it simmers, then pour over the chocolate. Stir until smooth and melted. Let cool in the fridge for 1-2 hours until spreadable.
- For the frosting, beat the butter on high speed until creamy, about 2 minutes. Add the sugar, cocoa powder, milk, corn syrup, vanilla, and salt. Beat on low for 30 seconds, then on high for 2 minutes until smooth.
- Place the first cake layer on a cake stand. Spread half of the white chocolate ganache on top. Add the second layer and spread the remaining ganache. Finish with the third layer.
- Frost the top and sides of the cake with the chocolate silk frosting. garnish with fresh raspberries and mint if desired.
- Refrigerate the cake for at least 45 minutes before slicing to ensure the layers set.
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