Tuxedo Cake

Why You’ll Love This Recipe

• Decadent Layers: Moist dark chocolate cake layers combined with luscious vanilla and chocolate frostings create a truly indulgent dessert.
• Elegant Presentation: Alternating layers of chocolate and vanilla frosting give this cake a stunning, tuxedo-inspired look.
• Perfect for Celebrations: Ideal for birthdays, holidays, or special occasions where you want to impress.
• Balanced Flavors: The bitterness of dark cocoa is perfectly balanced by the sweet buttercream and frosting.

Ingredients

Dark Chocolate Cake:

• 2 cups flour
• 2 cups sugar
• ¾ cup unsweetened dark cocoa powder
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¾ cup whole milk
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup hot coffee

Dark Chocolate Frosting:

• 1½ cups unsalted butter, softened
• 2 cups unsweetened dark cocoa powder
• 9 cups powdered sugar
• ½ cup whole milk
• 2 teaspoons vanilla extract

Vanilla Buttercream Frosting:

• ¾ cup unsalted butter, softened
• 5 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons whole milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Dark Chocolate Cake:

1. Preheat oven to 350°F (175°C). Butter and dust two 9-inch cake pans with cocoa powder.
2. In a stand mixer on low speed, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a small bowl, whisk eggs, milk, melted butter, and vanilla extract. Add to mixer and mix until just combined.
4. Carefully stir in hot coffee by hand until just combined (avoid splashing).
5. Divide batter evenly between pans and bake for 30-35 minutes. Cool completely before frosting.

Dark Chocolate Frosting:

1. Melt butter in a saucepan and whisk in cocoa powder. Remove from heat and cool.
2. Add cooled chocolate mixture to stand mixer and whip on medium speed, gradually adding powdered sugar and milk alternately in thirds.
3. Add vanilla extract last. Adjust milk if frosting is too thick.

Vanilla Buttercream Frosting:

1. Beat butter on low speed, gradually add powdered sugar in ½ cup increments until combined.
2. Increase speed to medium-high and beat for 2 minutes.
3. Add vanilla and milk, beat until light and fluffy for another minute.

To Frost:

1. Level the cake tops. Slice each cake horizontally to create 4 layers.
2. Place one cake layer on serving plate. Spread 1 cup chocolate frosting evenly.
3. Spread 1 cup vanilla buttercream over the chocolate layer (reserve some vanilla frosting for decoration).
4. Repeat layers ending with the last cake layer on top.
5. Apply a thin crumb coat of chocolate frosting around the cake and refrigerate for 30 minutes to set.
6. Remove from fridge, spread remaining frosting evenly.
7. Pipe swirled mounds of alternating chocolate and vanilla frosting around the top edge.

Servings and Timing

• Servings: 16
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes (plus cooling and frosting time)

Variations

• Use espresso instead of hot coffee for a stronger flavor.
• Add chopped nuts or chocolate chips between layers.
• Make a gluten-free version by substituting flour with a gluten-free blend.

Storage/Reheating

• Store covered in the refrigerator for up to 4 days.
• Bring to room temperature before serving for best flavor.
• Can be frozen for up to 2 months; thaw overnight in the refrigerator.

FAQs

Can I make this cake without coffee?

Yes, substitute coffee with hot water for a milder chocolate flavor.

How do I prevent the cake from drying out?

Don’t overbake and keep cake layers wrapped airtight until assembling.

Can I use a different size pan?

Adjust baking time accordingly; thicker layers may require longer baking.

Can I prepare this cake in advance?

Yes, bake layers a day ahead and frost when ready.

Is this cake suitable for beginners?

Yes, the steps are straightforward and forgiving.

Can I make the frosting dairy-free?

Yes, substitute butter and milk with plant-based alternatives.

How do I get smooth frosting?

Use room temperature ingredients and beat frosting until light and fluffy.

Can I add a filling between layers?

Yes, try raspberry jam or chocolate ganache for extra flavor.

How long should the cake chill after frosting?

At least 30 minutes for the crumb coat, and longer for final set.

Can I decorate differently?

Absolutely, add fresh berries or chocolate shavings for variety.

Conclusion

Tuxedo Cake is a luxurious and elegant dessert with rich dark chocolate cake layers complemented by luscious vanilla and chocolate frostings. Its sophisticated appearance and balanced flavors make it a standout choice for celebrations or anytime you want to impress. This cake is sure to satisfy any chocolate lover with its moist texture and decadent frosting.

Tuxedo Cake

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Tuxedo Cake is an elegant layered dessert featuring moist dark chocolate cake, rich dark chocolate frosting, and sweet vanilla buttercream, perfect for special occasions.

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Ingredients

2 cups flour

2 cups sugar

¾ cup unsweetened dark cocoa powder

1½ teaspoons baking soda

1½ teaspoons baking powder

½ teaspoon salt

2 large eggs

¾ cup whole milk

½ cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup hot coffee

1½ cups unsalted butter, softened (for chocolate frosting)

2 cups unsweetened dark cocoa powder (for chocolate frosting)

9 cups powdered sugar (for chocolate frosting)

½ cup whole milk (for chocolate frosting)

2 teaspoons vanilla extract (for chocolate frosting)

¾ cup unsalted butter, softened (for vanilla buttercream)

5 cups powdered sugar (for vanilla buttercream)

1 teaspoon vanilla extract (for vanilla buttercream)

3 tablespoons whole milk (for vanilla buttercream)

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Instructions

1. Preheat oven to 350°F (175°C). Butter and dust two 9-inch cake pans with cocoa powder.
2. In a mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed.
3. Whisk eggs, milk, melted butter, and vanilla extract; add to mixer and mix until combined.
4. Stir in hot coffee by hand gently.
5. Divide batter between pans; bake 30-35 minutes. Cool completely.
6. For chocolate frosting: melt butter, whisk in cocoa powder, cool, then whip with powdered sugar and milk; add vanilla.
7. For vanilla buttercream: beat butter, gradually add powdered sugar, then vanilla and milk; beat until fluffy.
8. Level cake layers and slice each horizontally to make 4 layers total.
9. Layer cake: chocolate frosting, then vanilla buttercream, alternating, ending with cake layer on top.
10. Apply thin crumb coat with chocolate frosting; refrigerate 30 minutes.
11. Remove and spread remaining frosting evenly.
12. Pipe swirled mounds of alternating chocolate and vanilla frosting on top edges.

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Notes

Use espresso instead of coffee for stronger flavor.

Add nuts or chocolate chips between layers for texture.

Substitute gluten-free flour to make gluten-free.