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–+ servings
Slice missing from a tuxedo cake.

Best Tuxedo Cake

This tuxedo cake is made with moist chocolate cake layers filled and frosted with a luxurious white and dark chocolate ganache.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
chill time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 14 slices
Calories 719 kcal

Ingredients
 
 

For the cake

  • 1 ¾ cups Granulated sugar
  • 3 Eggs
  • ½ teaspoon Kosher salt
  • 1 teaspoon Vanilla extract
  • ⅔ cup Vegetable oil
  • ⅔ cup Milk
  • ⅔ cup Cocoa powder Dutch-processed
  • 2 ½ cups Flour
  • ½ teaspoon Baking soda
  • 2 ½ teaspoon Baking powder
  • 1 ½ cups Coffee hot

For the dark chocolate ganache

  • 15 oz Dark chocolate
  • 15 oz Heavy cream

For the white chocolate ganache

  • 10 oz White chocolate
  • 3.5 oz Heavy cream

Instructions
 

  • Preheat the oven to 180 (350f) and prep three 8-inch baking pans with parchment paper.
  • Into a large mixing bowl, add the eggs, oil, vanilla extract, salt, milk, and sugar, and sift the cocoa powder. Mix with a whisk until well combined.
  • Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
  • Add the hot coffee and mix with a whisk until just combined and smooth. The batter will seem thin but it's normal.
  • Divide the mixture into three 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for about 30 minutes or until a toothpick comes out clean.
  • Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
  • Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.

Make the ganaches

  • Chop the white chocolate with a sharp knife. In a small saucepan, warm the heavy cream over medium heat until it just starts to simmer (avoid boiling).
  • Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over it and let it sit for about 2 minutes.
  • Gently stir the mixture until the chocolate is fully melted and smooth. If needed, microwave in 10-second bursts, stirring between each, until fully combined.
  • Chill it in the fridge until it reaches a creamy frosting-like texture. Repeat with the dark chocolate.

Assembly

  • Pipe a small dollop of the dark chocolate on the surface that you will frost on. Lay the first cake layer over the frosting dot.
  • Pipe a circle around the edges of the cake using the dark chocolate ganache. Then fill the circle with a thin layer of frosting and smooth it out with an offset spatula.
  • Fill the middle of the circle with ½ of the white chocolate ganache and smooth it out with a spatula. Top with the second cake layer.
  • Repeat the process. Top with the third cake layer and frost the cake with the remaining dark chocolate ganache.
  • Top with fresh berries and serve!

Notes

  • Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.
  • Use cake strips! Cake strips give you even and perfectly baked cake layers.
  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
  • If your frosting seems too soft for spreading or piping, place it in the refrigerator for about 30 minutes to firm up slightly before using it on the cake.
  • Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
  • Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.

Nutrition

Calories: 719kcalCarbohydrates: 72gProtein: 9gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 84mgSodium: 252mgPotassium: 441mgFiber: 5gSugar: 46gVitamin A: 638IUVitamin C: 0.3mgCalcium: 158mgIron: 6mg
Keyword Tuxedo Cake
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