Description
Delight in the classic elegance of Tuxedo Cake featuring rich chocolate layers paired with a moist vanilla layer, all enveloped in a luscious chocolate buttercream frosting. This layered celebration cake combines deep cocoa flavor with vanilla sweetness, perfect for parties and special occasions.
Ingredients
Scale
For the chocolate cake layers:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the vanilla cake layer:
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the frosting and filling:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Optional garnish:
- Chocolate shavings
- Sprinkles
- Ganache drizzle
Instructions
- Make the chocolate cake layers: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined. Add the eggs, whole milk, vegetable oil, and vanilla extract, mixing until the batter is smooth. Carefully stir in the boiling water — note that the batter will be thin, which is normal. Divide the batter evenly between the two prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely in their pans.
- Make the vanilla cake layer: Prepare one 8-inch cake pan by greasing and lining it with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Alternately add the dry ingredients and whole milk to the creamed mixture, beginning and ending with the dry ingredients, mixing until just combined to achieve a smooth batter. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make the frosting: In a bowl, beat the unsalted butter until light and creamy. Gradually add powdered sugar, unsweetened cocoa powder, salt, heavy cream, and vanilla extract. Continue beating until the frosting is fluffy and spreadable. If the frosting is too thick, add a little more cream to reach the desired consistency.
- Assemble the cake: If necessary, level the tops of the chocolate and vanilla cake layers to create even surfaces. Place one chocolate cake layer on a serving plate or cake stand. Spread a generous layer of frosting over it. Top with the vanilla cake layer, then spread more frosting. Place the second chocolate cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top. Finish by garnishing the cake with chocolate shavings, sprinkles, or a drizzle of ganache as desired.
Notes
- For a bolder look and flavor, alternate layers of frosting and ganache between the cakes.
- This cake holds up well for celebrations and can be made a day ahead to enhance flavor.
- Store the cake covered at room temperature for up to two days, or refrigerate if the frosting feels very soft.
