Tuxedo Cake is made with four decadent layers of moist dark chocolate cake, sweet vanilla buttercream and rich dark chocolate frosting.
This cake perfectly combines sweet vanilla with rich dark chocolate both in the cake and frosting. For another decadent layered chocolate Cake try my Chocolate Mousse Cake.
Sabrina’s Tuxedo Cake Recipe
This cake is a chocolate lovers’ dream with multiple layers of tender and sweet dark chocolate cake, covered in a decadent dark chocolate frosting. The layers of buttercream in the filling add a lovely, contrasting buttery vanilla flavor. A Tuxedo Cake is an excellent celebration dessert for holidays and other special occasions. If baking it for a birthday, you can always top it off with colorful sprinkles for a more festive look.
Ingredients
Dark Chocolate Cake:
- 2 cups flour
- 2 cups sugar
- 3/4 cups unsweetened dark cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large egg
- 3/4 cup whole milk
- 1/2 cup unsalted butter , melted
- 1 teaspoon vanilla extract
- 1 cup hot coffee
Dark Chocolate Frosting:
- 1 1/2 cups unsalted butter , softened
- 2 cups unsweetened dark cocoa powder
- 9 cups powdered sugar
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
Filling:
- 3/4 cup unsalted butter , softened
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons whole milk
Instructions
Dark Chocolate Cake:
- Preheat the oven to 350 degrees and butter and dust with a little extra dark cocoa powder two 9 inch cake pans.
- In a stand mixer on low speed mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a small bowl whisk together the eggs, milk, melted butter and vanilla then add it to the stand mixer on low until just combined.
- Add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
- Pour half of the batter into each of the pans and bake for 30-35 minutes then remove and let cool completely before frosting.
Dark Chocolate Frosting:
- Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
- Add the cooled chocolate mixer to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them ⅓ at a time, and finally add the vanilla in last.
- If the frosting is too thick, add a bit more milk.
Vanilla Buttercream Frosting:
- To your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined, then raise the speed to medium-high for 2 additional minutes.
- Add in the vanilla and heavy cream and beat until light and fluffy for an additional minute.
To Frost:
- Trim off any top peak of the cake to it's flat and even.
- Cut each cake in half horizontally to make 4 even layers.
- Add one bottom layer of the cake to a cake stand or serving plate.
- Spread a 1 cup of dark chocolate frosting over the cake.
- Add 1 cup of vanilla buttercream and spread evenly. Note: reserve some of this frosting for the top of the cake.
- Repeat with remaining layers ending with the last layer of cake.
- Add 1 cup of chocolate frosting around and top the cake in a thin crumb coat layer.
- Refrigerate for 30 minutes to set the frosting.
- Remove from refrigerator and spread remaining frosting over the cake evenly and pipe swirly mounds around the top of the cake (alternate chocolate and vanilla buttercream swirls).
Nutrition
Calories: 900kcal | Carbohydrates: 151g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 243mg | Potassium: 304mg | Fiber: 6g | Sugar: 129g | Vitamin A: 1044IU | Calcium: 85mg | Iron: 3mg
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