Tuxedo Cake Recipe

Creating this chocolate cake with its luscious cream cheese frosting and rich chocolate ganache is like crafting a decadent masterpiece with my own hands. The combination of silky frosting and glossy ganache cascading over the layers makes every slice feel like a little celebration on my plate.

Creating the Tuxedo Cake is a labor of love. With its rich layers of chocolate and creamy white frosting, the Tuxedo is a cake fit for any occasion.

Using ingredients such as whole milk; unsweetened cocoa powder; and a sumptuous cream cheese filling, I whacked the balance of flavors through the roof. The boiling water added to the batter takes the tender crumb to an entirely new stratosphere.

A kiss of smoky dark chocolate with some shavings on top makes this cake irresistible.

Tuxedo Cake Recipe Ingredients

• All-purpose flour: Provides structure, carbohydrates, and some protein.
• Granulated sugar: Sweetens the cake; a primary carbohydrate source.
• Unsweetened cocoa powder: Adds rich chocolate flavor; contains antioxidants.
• Baking powder and soda: Leavening agents ensure a fluffy texture.
• Whole milk: Adds moisture and richness; source of calcium and protein.
• Vegetable oil: Keeps the cake moist; a source of healthy fats.
• Eggs: Bind ingredients; add moisture and protein.
• Cream cheese: Provides a tangy flavor and creamy texture.
• Confectioners’ sugar: Sweetens and thickens frosting.
• Semi-sweet chocolate: Gives depth to the ganache; contains antioxidants.

Tuxedo Cake Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 8 ounces semi-sweet chocolate, chopped
• 1 cup heavy cream (for ganache)

How to Make this Tuxedo Cake Recipe

1. Preheat the Oven:
Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two round cake pans that are 9 inches in diameter. Line the bottoms of the cake pans with parchment paper. That way, when the cakes are done baking and have cooled a bit but not too much, you can easily and neatly remove the cakes from the pans.

2. Mix Dry Ingredients:
In a big mixing bowl, combine and mix well the following dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

3. Combine Wet Ingredients:
In another bowl, mix thoroughly the entire milk, oil of vegetables, eggs, and vanilla until smooth.

4. Combine Mixtures:
Slowly incorporate the wet ingredients into the dry ingredients. Mix just enough to combine the two. Add the thin batter to the bowl, doing it carefully to avoid too much splatter. Stir it into the combined ingredients as you add it, and don’t over-mix.

5. Bake the Cakes:
Evenly distribute the batter between the pans you have at the ready. Pop them into the oven and set the timer for 30 to 35 minutes. Meanwhile, stand by with the toothpicks. When the oven timer goes off, check for doneness by poking the center of each cake and looking for clean-toothpick results. If you find any batter clinging to the poked part, or if the toothpick is only mostly clean, put the cakes back in for another 3 to 5 minutes.

6. Prepare the Cream Cheese Frosting:
In a spacious bowl, combine the softened cream cheese and unsalted butter. Beat them together until they form a creamy consistency. Now take some confectioners’ sugar and add it to the mix. Continue beating the mixture until it becomes smooth. Add in some heavy cream and vanilla extract, then set it aside.

7. Make the Chocolate Ganache:
Put the semi-sweet chocolate, chopped, in a bowl that can withstand heat. In a small saucepan, heat the heavy cream over medium heat until it’s at a simmer and then pour it over the chopped chocolate. Let the two sit for about 2-3 minutes and then stir them together to make a smooth mixture. Let the ganache cool just enough to thicken up a bit, and then take it to the next step.

8. Assemble the Cake:
Put a cake layer onto a serving plate. Spread cream cheese frosting onto the top, and then put the second cake layer on top.

9. Frost the Cake:
Spread a thin layer of cream cheese frosting over the whole cake to create a crumb coat. Refrigerate for 15-20 minutes, then apply a thicker layer of frosting over the chilled cake.

10. Decorate with Ganache:
Let the ganache cool before pouring it over the top of the cake. When the cake is ready, place it on a wire rack that is set over a baking sheet. Pour the cooled ganache over the top of the cake. Allow it to drip down the sides of the cake in an artistic manner. It should take 5-10 minutes for the ganache to set up before you place the cake in the refrigerator. Once it is in the refrigerator, leave it there for at least 30 minutes before you serve it.

Tuxedo Cake Recipe Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Parchment paper
4. Mixing bowls (at least 2)
5. Measuring cups and spoons
6. Whisk or mixing spoon
7. Electric mixer or hand whisk
8. Toothpicks
9. Small saucepan
10. Heatproof bowl
11. Spoon or spatula
12. Wire rack
13. Baking sheet
14. Serving plate

FAQ

• Can I use a different type of flour?Indeed, cake flour can be utilized for a texture that is lighter, but the quantity might require some adjustment.
• How can I make this recipe gluten-free?Replace the all-purpose flour with a blend of gluten-free flours. This was the first suggestion made by the researchers for remaking the gluten-free brownies. They didn’t just stop there, though!
• Can I use dark chocolate instead of semi-sweet chocolate?Indeed, dark chocolate can be utilized; however, it will impart a flavor that is more robust and has a tinge of bitterness.
• What is the purpose of boiling water in the recipe?Cocoa’s flavor and aroma come to life when the cocoa meets boiling water. The boiling water brings out the full chocolate taste.
• Can I make this cake without eggs?A flaxseed mixture or a commercial egg replacer can serve as a suitable substitute for eggs if you’re looking for a vegan alternative.
• How should I store the Tuxedo Cake?Keep it in a sealed container in the refrigerator for no more than 5 days, or freeze it if you want to keep it for longer.
• Can I use a different frosting?A whipped ganache or even a buttercream can complement this cake well.

Tuxedo Cake Recipe Substitutions and Variations

Utilize Dutch-processed cocoa powder if you prefer a more robust chocolate taste.
For whole milk: Swap almond milk or soy milk for a dairy-free alternative.
For vegetable oil: Substitute with melted coconut oil or canola oil.
For cream cheese: Substituting mascarpone cheese will yield a smoother, creamier texture.
To replace semi-sweet chocolate, you can use dark chocolate or milk chocolate instead, and the choice between those two should depend on how much sweetness you want.

Pro Tips

1. Room Temperature Ingredients Make sure the eggs, milk, cream cheese, and butter are at room temperature before you start. This helps them blend more smoothly into the batter and the frosting, resulting in a better texture.

2. Use Hot Coffee Instead of Water Substitute the boiling water with hot coffee. The coffee will enhance the chocolate flavor of the cake without making it taste like coffee.

3. Chilling the Ganache After making the ganache, let it cool to room temperature and then refrigerate it for about 10-15 minutes before pouring it over the cake. This will help it thicken slightly and drip more delicately over the edges for a clean finish.

4. Level the Cake Layers Before assembling, use a serrated knife to level the tops of the cake layers if they have domed during baking. This ensures a stable and aesthetically pleasing layer cake.

5. Whip the Ganache Once the ganache has set, you can whip it with a hand mixer for a couple of minutes to create a fluffier texture. This makes it perfect for piping or adding additional texture to the cake decoration.