Tuxedo Layer Cake Recipe
This Tuxedo Layer Cake is the ultimate show-stopping dessert with layers of moist chocolate and vanilla cake, silky buttercream, and a glossy chocolate ganache. Perfect for celebrations, birthdays, or when you want to impress with a bakery-style cake at home.
The contrast between dark chocolate and creamy white layers makes this cake as beautiful as it is delicious. It’s surprisingly simple to make and can be prepared ahead for stress-free entertaining.
What Is Tuxedo Cake?
Tuxedo cake gets its name from the elegant black-and-white color scheme that resembles a formal tuxedo. It features alternating layers of chocolate and vanilla cake with white buttercream frosting and a rich chocolate ganache topping.
This classic American dessert became popular in upscale bakeries and has been a favorite for weddings and special occasions. The combination of two cake flavors in one dessert means there’s something for everyone.
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Ingredients You’ll Need
The beauty of this recipe is that it uses simple pantry staples split between chocolate and vanilla batters. You’ll make two separate cake layers with slightly different ingredients for each flavor.
For the Chocolate Cake Layer:
For the Vanilla Cake Layer:
For the Buttercream Frosting:
For the Chocolate Ganache:
Equipment Needed
Having the right tools makes assembling this layered cake much easier. You’ll need two 8-inch or 9-inch round cake pans for baking each flavor separately.
How to Make Tuxedo Layer Cake
Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This prevents sticking and ensures clean removal.
Make the Chocolate Layer: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. In a separate bowl, mix oil, eggs, vanilla, and buttermilk. Combine wet and dry ingredients until just mixed, then pour into one prepared pan. Bake for 25-30 minutes until a toothpick comes out clean.
Make the Vanilla Layer: Cream softened butter and sugar until fluffy (about 3 minutes). Add eggs one at a time, then vanilla. Alternate adding flour mixture and milk in three additions, starting and ending with flour. Pour into the second pan and bake for 25-30 minutes.
Cool Completely: Let cakes cool in pans for 10 minutes, then turn out onto cooling racks. They must be completely cool before frosting or the buttercream will melt.
Tuxedo Layer Cake Recipe
Course: Uncategorized12
servings30
minutes1
hour1
hour30
minutesAn elegant layered cake featuring moist chocolate and vanilla cakes with buttercream frosting and chocolate ganache
Ingredients
- Chocolate Cake Layer
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
¾ cup buttermilk
- Vanilla Cake Layer
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
2 tsp vanilla extract
¾ cup whole milk
- Buttercream Frosting
1½ cups unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
3-4 tbsp heavy cream
Pinch of salt
- Chocolate Ganache
1 cup semi-sweet chocolate chips
½ cup heavy cream
Directions
- Prep: Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- Chocolate cake: Whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another bowl, mix oil, eggs, vanilla, and buttermilk. Combine wet and dry ingredients until just mixed. Pour into one prepared pan.
- Vanilla cake: Cream butter and sugar until fluffy (3 minutes). Add eggs one at a time, then vanilla. Alternate adding flour mixture and milk, starting and ending with flour. Pour into second pan.
- Bake: Bake both layers 25-30 minutes until toothpick comes out clean. Cool in pans 10 minutes, then transfer to cooling racks.
- Buttercream: Beat butter 3-4 minutes until creamy. Gradually add powdered sugar, then vanilla, salt, and cream. Beat on high 2-3 minutes until fluffy.
- Assemble: Level cakes if needed. Place chocolate layer on serving plate. Spread 1 cup buttercream on top. Add vanilla layer. Apply thin crumb coat and refrigerate 20 minutes.
- Frost: Cover entire cake with remaining buttercream. Smooth with offset spatula. Refrigerate while making ganache.
- Ganache: Heat cream until simmering. Pour over chocolate chips, let sit 2 minutes, then whisk smooth. Cool 5-10 minutes. Pour over cake center and spread to edges.
- Chill: Refrigerate 30 minutes before slicing. Serve at room temperature for best flavor.
Notes
- Substitutions: Use sour cream thinned with milk if you don’t have buttermilk. Greek yogurt also works.
Pan sizes: Recipe works with 9-inch pans but baking time may be slightly shorter (check at 22 minutes). - Ganache texture: If ganache is too thick, reheat gently. If too thin, let it cool longer before pouring.
Decoration: Add chocolate shavings, fresh berries, or white chocolate curls for extra elegance.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 645 |
| Total Fat | 38g |
| Saturated Fat | 21g |
| Cholesterol | 135mg |
| Sodium | 285mg |
| Total Carbohydrates | 72g |
| Dietary Fiber | 2g |
| Sugars | 56g |
| Protein | 6g |
Making the Buttercream
This classic American buttercream is sweet, creamy, and perfect for layering. The key is beating it long enough to achieve a light, fluffy texture.
Beat softened butter on medium-high speed for 3-4 minutes until pale and creamy. Gradually add powdered sugar one cup at a time, mixing on low between additions. Add vanilla, salt, and heavy cream, then beat on high for 2-3 minutes until light and fluffy.
If your buttercream is too thick, add more cream one tablespoon at a time. If too thin, add more powdered sugar.
Assembling Your Cake
Level your cakes by slicing off any domed tops with a serrated knife for flat, even layers. Place the chocolate layer on a cake stand or serving plate.
Spread about 1 cup of buttercream evenly over the chocolate layer, going right to the edges. Place the vanilla layer on top, bottom-side up for a flat surface. Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 20 minutes.
Frost the chilled cake with remaining buttercream, smoothing the top and sides with an offset spatula. Refrigerate while you make the ganache.
Chocolate Ganache Topping
Heat heavy cream in a small saucepan or microwave until just simmering. Pour over chocolate chips in a heatproof bowl and let sit for 2 minutes.
Whisk until completely smooth and glossy. Let cool for 5-10 minutes until slightly thickened but still pourable. Pour ganache over the center of the chilled cake, using an offset spatula to gently spread it to the edges, allowing it to drip down the sides naturally.
Tips for Success
Room Temperature Ingredients: Eggs, butter, and dairy should be at room temperature for proper mixing. This creates a smoother batter and better texture.
Don’t Overmix: Mix each batter until just combined to keep cakes tender. Overmixing develops gluten and creates dense, tough cakes.
Chill Between Steps: Refrigerating after the crumb coat and before ganache helps everything set properly. This prevents layers from sliding and gives cleaner slices.
Make Ahead: Bake cake layers up to 2 days ahead and store wrapped at room temperature. Frosted cake keeps refrigerated for up to 5 days.
Storage Instructions
Store leftover Tuxedo Layer Cake covered in the refrigerator for up to 5 days. The buttercream and ganache keep the cake moist and fresh.
Bring slices to room temperature for 20-30 minutes before serving for the best flavor and texture. The cake can also be frozen unfrosted for up to 3 months, or fully assembled for up to 1 month when wrapped tightly.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! Bake the cake layers up to 2 days in advance and store wrapped at room temperature. You can also fully assemble and frost the cake 1 day ahead and refrigerate. The ganache can be made ahead and gently reheated before pouring.
Why is my cake dry?
Overbaking is the most common cause of dry cake. Check for doneness at the minimum time and remove from oven when a toothpick comes out with just a few moist crumbs. Also ensure you’re measuring flour correctly by spooning it into the cup rather than scooping directly.
Can I use a different frosting?
Absolutely! Cream cheese frosting, Swiss meringue buttercream, or whipped cream frosting all work beautifully. Just keep in mind that whipped cream frosting requires refrigeration and the cake should be served chilled.
