Tuxedo Cake

Tuxedo Cake

The Spruce / Kristina Vanni

  • Total: 105 mins
  • Prep: 30 mins
  • Cook: 75 mins
  • Yield: 1 cake (12 slices)

Elegant layers of black and white cake make for a delicious and sophisticated dessert. While it may sound complex, but we make it easy by using boxed cake mix. Sandwiching blankets of vanilla and chocolate frosting and topped with a decadent layer of chocolate ganache, this tuxedo cake is certainly ready for a black tie affair.

Ingredients

  • For the White Cake Layers:
  • 1 (15.25-ounce) box white cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • For the Chocolate Cake Layers:
  • 1 (15.25-ounce) box devil’s food cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • For the Buttercream:
  • 8 cups powdered sugar
  • 1 pound/2 cups unsalted butter (softened)
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 1/4 cup unsweetened cocoa powder
  • For the Chocolate Ganache:
  • 4 ounces semisweet baking chocolate (chopped)
  • 1/3 cup whipping cream
  • Garnish: white chocolate bar

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F. Spray 4 (8-inch) round cake pans with cooking spray. Set aside.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  2. Prepare the white cake layers. In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  3. Divide the white cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  4. Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  5. Prepare the chocolate cake layers. In a large mixing bowl, combine the devil’s food cake mix, water, oil, and eggs until moistened. Beat at medium speed for 2 minutes.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  6. Divide the chocolate cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  7. Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  8. Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract. Mix to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved. Remove 1/3 of the white buttercream frosting to a bowl. To the remaining 2/3 still in the mixing bowl, add the cocoa powder. Mix to combine. Set aside. In another large mixing bowl, fitted with a wire whisk, combine the remaining 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract. Mix to combine. Add the milk, one teaspoon at a time until the desired spreadable consistency is achieved.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  9. Using serrated knife, cut rounded top off cakes to make a level surface. Place one of the chocolate layers down on a cake stand or serving platter. Top with half of the chocolate buttercream.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  10. Place one of the white cake layers on top. Frost with some of the white buttercream.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  11. Place the other chocolate cake layer on top. Frost with the remaining chocolate buttercream.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  12. Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream. Refrigerate until the buttercream is set.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  13. In small saucepan over low heat, combine semisweet chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and smooth. Cool 5 minutes.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  14. Pour the ganache mixture on top of cake and allow to drip down side of cake.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  15. Decorate the top of the cake with grated white chocolate or white chocolate curls. Refrigerate until ready to serve.

    Tuxedo Cake
    The Spruce / Kristina Vanni
  16. Slice and serve.

    Tuxedo Cake
    The Spruce / Kristina Vanni