What are you serving for Christmas dessert? The grand finale to your epic holiday feast? I plan to bring out a big platter of Christmas cookies for our families, but there has to be something else with a major WOW factor to celebrate the day. Cranberry orange Bundt cake is awesome, white chocolate peppermint cupcakes are cute, but let’s get serious. We need a dramatic and fancy showstopper to fill these big shoes.
And I know exactly what should be on the menu.
This is a tuxedo cake. Striking black and white contrast is the idea behind this sultry beauty. “Tuxedo cake” is really for your own interpretation, as long as white and black coincide together. โฅ To me that means 3 layers of homemade chocolate cake dressed up with creamy white chocolate ganache filling and a layer of dark chocolate silk frosting so thick, it makes a fat marshmallow look like a string bean.
Remember when I shared my white chocolate peppermint cupcakes recipe and I told you I baked a chocolate cake and forgot to add the sugar? That really happened. And this is that cake. Not the actual cake you see in these pictures, but the cake that came right before it. It was, as you can imagine, completely revolting. If you’re ever wondering what chocolate cake tastes like without sugar, the answer is bitter salty cardboard.
However. When you add all the ingredients like you’re supposed to, this chocolate cake is a DREAM. A dark crumb with pronounced chocolate flavor. Each forkful is soft, velvety, and majorly moist. Nothing about this cake is for the faint of heart.
3 Parts to Tuxedo Cake
- Chocolate cake
- White chocolate ganache
- Dark chocolate silk frosting
First, the cake.
If you’ve tried my chocolate peanut butter cake or chocolate raspberry cake before, this will look familiar. The chocolate cake is like my chocolate cream cheese Bundt cake (same picture of the batter โ), which is adapted from my favorite chocolate cake. The difference between those two is the sour cream. I sub out some liquid and sub in sour cream. Why? Sour cream yields a slightly denser cake and an even moister crumb. A crumb so moist, it sticks to the fork and melts on your tongue.
I highly recommend enhancing the cake’s chocolate flavor with espresso powder. The cake will not taste like coffee at all; rather, the espresso powder adds depth to the cake’s chocolate flavor. You can find it in the coffee aisle at the grocery store or online.
In addition to buttermilk (this acid is a must!), you’ll need hot liquid in the cake batter. Why? The hot liquid encourages the cocoa powder to bloom and dissolve instead of just sitting there. For the hot liquid, I highly recommend hot coffee. Again, the cake will not taste like coffee! ๐ Or you can use hot water.
Natural cocoa or dutch-process? Use natural cocoa. Remember the difference between Dutch process vs natural cocoa powder?
And now the white chocolate ganache.
Just like regular chocolate ganache, white chocolate ganache requires just two ingredients: real white chocolate and heavy cream. With only 2 ingredients, make sure you’re using the right ones. And the best possible ones, too! Use quality chocolate to ensure a smooth and delicious (!!) white chocolate ganache. And reach for heavy cream to produce a stable ganache.
Warm the heavy cream, pour over chocolate, stir to combine, then let it completely cool into thick and smooth ganache. This stuff is dangerously creamy!!! We’ll spread it between the cake layers.
Finally, the dark chocolate silk frosting.
It starts as a basic buttercream, then transforms into a frosting so rich, it should be illegal. A smidge of corn syrup creates a silky texture and shine. Don’t have corn syrup? Use honey instead. Since there’s no leavening occurring, you can use either natural or dutch-process cocoa powder. Since you need it for the cake batter, natural cocoa powder is probably most convenient. I had a container of Hershey’s special dark cocoa, so I used some of that. Whichever cocoa powder you choose, the frosting will still be silky and shimmery.
Serve with fresh raspberries, sprigs of mint, and any leftover white chocolate ganache that you didn’t use (or eat). Christmas dinner deserves a black tie ending!
More Christmas Dessert Recipes
- Amaretto Cheesecake
- Rum Cake
- Upside-Down Pear Gingerbread Cake
- Dark Chocolate Mousse Cake
- Sky High Chocolate Mousse Pie
- Cranberry Christmas Cake
- Chocolate White Chocolate Cupcakes
Tuxedo Cake
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours
- Yield: serves 10-12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Tuxedo cake is the most special and celebratory dessert! It’s moist chocolate cake with a thick white ganache filling and dark chocolate fudge frosting.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flourย (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)*
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee*
White Chocolate Ganache
- three 4 ounce (340g)ย white chocolate bars, finely chopped*
- 1/2 cup (120ml) heavy cream
Chocolate Silk Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder*
- 1/2 cup (120ml) heavy cream or whole milk, at room temperature or slightly warmed
- 1 Tablespoon light corn syrup or honey*
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- optional for garnish: fresh raspberries and mint
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using)ย together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and set on a wire rack.ย Allow to cool completely in the pan.
- As the cake cools, prepare the white chocolate ganache so it can cool and be ready at the same time. Place chopped white chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boilโthat’s too hot!) Pour over white chocolate and stir until completely combined and chocolate has melted. Cover and refrigerate until it’s thick and a spreadable consistency, about 1-2 hours. You don’t want it runny.
- Make the frosting: In a largeย bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamed, about 2 minutes. Add 4 cups confectioners’ sugar, the cocoa powder, milk/cream, corn syrup, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes until combined and smooth. If you want the frosting a little thicker, add the extra 1/2 cup of confectioners sugar. (I add it.)
- Assemble and frost:ย Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1/2 of the white chocolate ganache. Top with 2nd layer and evenly cover the top with remaining ganache (if there is too much ganache, serve a dollop/spoonful with each slice!). Top with the third cake layer. Spread the frosting into a thick layer all over the top and sides. Garnish with raspberries and mint, if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
- Cover leftover cakeย tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: Prepare cake through step 4. Wrap the individual baked cake layers tightly and refrigerate for up to 2 days or freeze up to 3ย months. Bring to room temperature, make the ganache and frosting, assemble/frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
- Special Tools (affiliate links):ย 9-inch Round Cake Pans | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Saucepan | Cake Turntable | Icing Spatula | Cake Carrier (for storage)
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients. Instead of sour cream, try using plain yogurt. The cake won’t taste as rich, but it’s a fine substitution.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe.
- Espresso Powder: Espresso powder and coffee will not make the chocolate taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. You can find espresso powder in the coffee aisle at the grocery store or online. If coffee isn’t your thing, you can leave out the espresso powder and use boiling hot water instead of the hot coffee.
- White Chocolate: White chocolate bars are typically sold in 4 ounce bars. I suggest Ghirardelli, Baker’s brand, or Lindt. They are found next to the chocolate chips in the baking aisle. Finely chop the white chocolate so it melts easier and quicker.
- Cocoa Powder: Use natural cocoa in the cake, not dutch-process. There is no leavening occurring in the frosting, so you can use 3/4 cup of either. In the pictured frosting, I used some natural unsweetened cocoa (1/4 cup) and some Hershey’s special dark cocoa (1/2 cup). Yum!
- Corn Syrup: Corn syrup or honey is what gives the frosting its silky texture and pretty shine.
Reader Comments and Reviews
Family members ask for this cake regularly! Itโs absolutely wonderful!
Can I use this recipe for cupcakes? Thank you!
Hi Cheryl! For a cupcake adaptation of this recipe, we would try our chocolate cupcakes, filled with white chocolate ganache, and topped with chocolate silk frosting or our chocolate buttercream. You could also use this cake batter for cupcakes, but it would yield a lot of cupcakes. Let us know if you give them a try!
When I tell you this is the best cake Iโve ever had I mean it. I made this recipe for a friendโs bachelor party. When me and the other girlfriends went over to eat cake and pick up our significant others, it was dang near gone. The bride asked me to make them a wedding cake after trying it. Highly recommend!
Instead of baking this cake in three 9inch cake tins could I bake it in a bundt tin and cut the layers after?
Hi Joyce, that should work. We recommend a 10-12 cup Bundt pan. Bake time varies. It should be around 1 hour, but keep your eye on it.
Hi Sally,
I would like to use this chocolate tuxedo cake recipe for Easter to make a chocolate Lamb Cake. Im not sure if this is the best choice or not but I think it should turn out well. My question is, would it be possible to use coconut oil or olive oil instead of vegetable/canola oil? I try to avoid those for health reasons. Thank you
Hi Lauren, You could use olive oil or avocado oil here instead of the vegetable oil if you prefer, but the flavor may change.
Very disappointed. I’ve used Sally’s recipes for other bakes and never had any issues and was excited to try this with the majority of the reviews being good. Shold’ve listened to the bad reviews. The white chocolate ganache ratios are definitely off. It was like thick glue. When I tried to ice the cake it dragged the cake into it. I added more cream to try and loosen it up. Tried heating it up. What a huge mess of now light brown ganache from all th cake crumbs. The silk frosting is definitely not silky at all and also difficult to spread. So disappointed and embarassed to serve this for my friends birthday.
I’m so sorry you had trouble with this cake. The white chocolate ganache recipe and instructions is certainly something my team and I can revisit. For the frosting, I find it’s best to make sure the heavy cream or whole milk is slightly warmed, to help loosen it up. Thank you for your feedback.
I made an attempt at making this. My question for you is how did you spread the thick frosting? I kept tearing the top layer and it kept shifting on me. Thanks for your help.
Hi Bobby, it can be tricky. If the frosting is too thick to spread on the outside of the cake, you can add extra milk to thin it out a bit.
I panicked when I read the reviews about the ganache.
So I made whipped ganache , doubled the heavy cream and after it chilled for two hours whipped it up. No problems with spreading. Delicious.
Good recipe for cake batter but that’s about it. Miserable experience making this, frosting isn’t workable nor did the recipe for the ganache work. Will not be using this website for recipes again.
You’re doing yourself an injustice. She has some outstanding cake recipes on this page. Just because one failed, doesn’t likely mean the others will. Look up her German Chocolate Cake recipe. The cake is the same as the above, but the coconut/pecan icing is the difference (I recommend doubling and omitting the chocolate buttercream). Her pumpkin cake is pretty amazing too, for what it’s worth.
Many of her recipes are excellent, bolstered by the fact that measurements are also listed by weight. You will be doing yourself a disservice if you just write her off. Try her savory ham and cheese scones (I use scallions instead of chives) and see if you feel the same way.
Can you substitute the sour cream for yogurt?
Hi J, instead of sour cream you can use plain yogurt. The cake wonโt taste as rich, but itโs a fine substitute.
I love this recipe
Wonder if the texture of the cake would lend itself to a jelly roll type of cake. Does the ganache thicken ?
Thinking of making a Christmas Yule log wth this recipe
As Iโm thinking Christmas Yule log!
Hi Adrienne, we recommend this recipe for a Yule Log. Enjoy!
What brand of espresso powder do you recommend or does it not matter?
It doesn’t really matter. I really like the brand Ferrara.
Hey, Sally!
I have used this recipe about 4x now and every time it yields the most moist chocolate cake – it is a firm favourite amongst my friends and family!
I usually make 3x 8-inch layers but I just wondered whether I needed to adapt the recipe if making 4x 6-inch layers or whether following the recipe will yield enough batter?
Many thanks โบ๏ธ
Hi Shibani, we’re so glad this is a favorite! This should be plenty of batter for 4, 6-inch cakes, but here is our cake pan sizes and conversions guide.
This is one of my favorite recipes of yours! Just FYI, this batter perfectly makes 2 6″ rounds and 2 4″ rounds!!
I baked this for my father’s birthday to rave reviews! The only thing I changed was swapping out the raspberry and mint decorations for birthday candles ๐
There was just the right amount of chocolate in the cake, just the right amount of sweetness in the frosting, and the white chocolate ganache added a lovely extra flavor. Definitely a cake I’ll make again for another special occasion. Your site has become my “go-to” for cakes and cookie recipes!
OMG! This is the best chocolate cake Iโve ever had. The richness of the chocolate is amazing. Donโt leave out the espresso powder, itโs a must have! It was also so moist. I loved the ganache filling. The perfect balance all around! I only made 2 layers so I halved the ganache and the frosting and it was the perfect amount. Everyone loved it. Very close to Costcos tuxedo cake. This will be my new go to chocolate cake!
This cake is OUTSTANDING! Rave reviews from everyone! I definitely plan on making this recipe againโ itโs a winner!
Hi, I was wondering if you could do a mirror glaze over the top of this cake, or would it ruin the frosting?
Hi Anthony, we can’t see why not. Let us know if you try it!
Thanks so much for the response, will keep you posted – Iโm planning to make it over the next fortnight
Hi Sally! If I’m to use 3 8inch pans instead of 9inch… do you know how long I should bake the cakes?? Thanks in advance!!!
Hi Brea, we’re unsure of the exact bake time needed if baking in 8 inch pans, so keep an eye on them int he oven and use a toothpick to test for doneness!
I’m making this cake tonight because I made it for a friend’s birthday last month and all I got was a taste of someone else’s piece because everybody gobbled it down before I could get my own slice. Two people asked for the recipe which I think is the most gratifying compliment you can get .
I love this recipe so much. Baked this cake on my little one 5th birthday. I made dark & milk chocolate ganache for inner layering it turned absolutely silky smooth & shiny. Loved my little discovery. I did vanilla buttercream frosting with sprinkles.
Must say I’m start loving your recipes and big fan of you Sally. I’m from Australia.
Sorry! I didnโt check my stars. Despite it sinking, itโs still the best chocolate recipe. I know itโs something Iโm doing to cause it to sink