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tuxedo cake

Tuxedo Cake

The Crispy Chef
This show-stopping Tuxedo Cake features ultra-moist chocolate layers, a luscious white chocolate cream cheese filling, and a glossy ganache topping. The perfect balance of rich and creamy, it’s a decadent dessert for any celebration!
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 560 kcal

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Microwave or double boiler
  • Wire cooling racks
  • Spatula
  • Cake leveler (optional)

Ingredients
  

For the Chocolate Cake Layers:

  • 2 cups granulated sugar
  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs room temperature
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee

For the White Chocolate Filling:

  • 8 oz white chocolate chopped or chips
  • ¼ cup heavy cream
  • 8 oz cream cheese room temperature
  • ½ cup unsalted butter room temperature
  • 2 cups powdered sugar sifted

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 2 tbsp unsalted butter

Instructions
 

Prepare the Chocolate Cake Layers:

  • Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
  • In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, and vanilla. Beat on medium for 2 minutes.
  • Stir in hot coffee (batter will be thin).
  • Divide between pans and bake for 30–35 minutes.
  • Cool 10 minutes in pans, then cool completely on wire racks.

Make the White Chocolate Filling:

  • Melt white chocolate with heavy cream in the microwave in 30-second intervals, stirring in between. Cool slightly.
  • Beat cream cheese and butter until fluffy (3 minutes).
  • Add cooled white chocolate and beat.
  • Add powdered sugar gradually and beat until smooth. Chill if too soft.
  • Prepare the Chocolate Ganache:
  • Place chocolate chips in a bowl.
  • Heat heavy cream until simmering and pour over chips. Let sit 2–3 minutes.
  • Stir until smooth, then add butter and stir until glossy. Cool to pouring consistency.

Assemble the Cake:

  • Level cake layers if needed.
  • Place one layer on a plate, spread half of the filling.
  • Add second layer and spread remaining filling over top and sides.
  • Chill for 20 minutes.
  • Pour ganache over top and let drip down the sides.
  • Chill until ganache is set (about 30 minutes).

Notes

For a fruity twist, add raspberry preserves between layers.
For a mint version, add peppermint extract to the filling.
For mocha, add espresso powder to cake and ganache.
To store: refrigerate for up to 5 days.
Freezes well without ganache for up to 2 months.

Nutrition

Calories: 560kcalCarbohydrates: 58gProtein: 6gFat: 34g
Keyword Costco tuxedo cake
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