Tuxedo Cake is a homemade, rich chocolate cake with double chocolate filling (both white and dark chocolate) and a swirled chocolate topping. This decadent triple layer chocolate cake recipe is so delicious, and can be made for any occasion!
Triple Layer Tuxedo Cake Recipe
I must admit that I never considered myself a „cake master“. Whenever I looked at those beautiful photos of cakes on the Internet, I would always think to myself: „No way, Vera, you cannot do this, it is too complicated. You are not up to this task“. But you have to start somewhere, you must take the risk of throwing away a few cake layers or make the filling twice!
Since I made a beautiful chocolate cake for my birthday, to the delight of my guests, I began to think more often of a cake challenge. OK, maybe my cake was not the most pleasing to the eye, but it was extremely delicious.
And so, a few days ago, I found a new inspiration – Tuxedo cake. The recipe was reminiscent of my last cake, but it was different enough to me and it looked very delicious. The only thing left was to think of a reason to bake this chocolate dessert and go to work. After a lot of thinking, it simply came to me: “why must there be a reason? We will simply all enjoy a quality piece of chocolate cake and that’s it”.
Of course, it couldn’t go all the way without problems. This time, the victim was a freshly baked cake layer, which finished on the kitchen floor because of my clumsy hands. The rest of the work went very smoothly, so the white chocolate filling had more luck than the poor layer :).
The Best Chocolate Cake Recipe
And so, in the blink of an eye, my new chocolate cake was finished and had a magical swirled chocolate topping. Of course, it still looked nothing like the beautiful cakes on the photos which you can find on Pinterest, but my conclusion was: My tuxedo cake was a really decent cake. And the taste was fantastic again!
That left my inmates, by no fault of theirs, to enjoy this beautiful chocolate taste and I was encouraged to continue my experiments with cakes. We will see how it goes next time 🙂
Tuxedo Cake
Prep Time: 1 hour- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Oven
Cuisine: American
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Tuxedo Cake is a homemade, rich chocolate cake with double chocolate filling (both white and dark chocolate) and a swirled chocolate topping. This decadent triple layer chocolate cake recipe is so delicious, and can be made for any occasion!
Ingredients
For chocolate cake:
- 2 cups sugar
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 3/4 cup cocoa
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup freshly brewed coffee
For filling and frosting:
- 10 oz. finally chopped semisweet baking chocolate
- 6 oz. white chocolate-chopped
- 2 cup heavy cream
- 1 cup powder sugar
- 2 tsp vanilla
- 1 cup cream cheese
- 1 tablespoon cocoa
Topping:
- 4 oz. semisweet baking chocolate
- 1 tablespoon vegetable oil
- 1 oz. white chocolate
- 1 teaspoon vegetable oil
Instructions
To make the cake:
- Preheat the oven to 350°F.
- Grease and flour three 8 inch round baking pans.
- In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
- Add brewed coffee
- Divide batter into 3 prepared pans and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes in the pans, than remove from pans to wire racks and cool completely.
To make the filling and frosting:
- Melt semisweet chocolate and set aside to cool to room temperature
- Melt white chocolate and set aside to cool.
- Beat whipped cream and gradually add powder sugar while mixing.
- Add cream cheese and beat well until it’s evenly combine.
- Divide the mixture, in 1/3 add melted white chocolate and in 2/3 mixture add semisweet chocolate and cocoa and mix well.
- Fill the cake, on first two layer spread first white chocolate filing than with brown filling, frost with brown filling and cover with 4 oz chocolate melted with 1 tablespoon vegetable oil, drizzle with 1 oz white chocolate melted with 1 teaspoon vegetable oil and make a swirl with a toothpick.
- Set in a fridge to cool completely.
15 comments
there are a few problems with this recipe as it is vague or just plain not accurate enough at times. In particular the cream cheese should be softened first otherwise (at least for me) it will end up being lumpy….
I agree with Pat that the directions need some more detail. Also, the white icing was too runny for me, maybe because I used white chocolate chips. However, the flavors in this cake are wonderful and the cake itself is nice and moist. With a few tweaks I think this would be a great recipe!
[…] If you don’t have any big party plans today then we say use your time today to make this wonderful Tuxedo cake from OMGChocolateDesserts.com. […]
is there an alternative to coffe?
Hi Emilya, you can skip the coffe, just add boiling water
*coffee*
In response to OP about the runny icing, white chocolate has much higher fat to cocoa solids ratio so it’s only to be expected that substituting dark chocolate with white would achieve different – runnier – results.
I agree with the comments about softening the cream cheese first. Unfortunately. I didn’t read these comments before making the cake and my frosting is lumpy.
Oh My God! Dont ever try this!!! YOU LL JUST WASTE MONEY 🙁 🙁
Im sorry i was disappointed 🙁
So I consider myself a rookie at baking and I had to make frosting twice. The first batch was too lumpy although I left the cr e am cheese out for a while. I found another similar recipe online and found out that you have to whip the cream and cream cheese in two separate bowls. And then fold whipped creaminto smooth cream cheese mixture. And vanilla was not in directions, I mixed it with cheese. Hope this helps first timers like I m.
I agree with the above re: the runny white chocolate filing . First incorporating the cream cheese did also cause me to have lumps . I put the white chocolate filling into the freezer for a short time but not much better . The actual cake turned out well and very moist .
I tried to make a cake as per instructions but due to runny white filling I ended up cutting the cake into a glass triple bowl alternating the chocolate frosting with the white chocolate filling with a final layer of chocolate frosting on the top. A layer of whipped cream and chocolate shavings turned a disappointing cake into a great triple . Lumps of cream cheese remained through out the frosting and filling
This cake is flavorful and we enjoyed it for Thanksgiving. I completely agree that the directions needs to be more detailed, particularly for people new to baking. From experience I knew to whip cream and whip cream cheese separately but my bittersweet chocolate mix was icing perfect and my white chocolate icing ran. But I piped it into the refrigerator and it kept together enough that I could trim the cake to be presentable.
The cake is delicious please take time to detail the directions for those of us that need clearer step by step.
Sorry, didn’t like it all and I refused to serve. Really disappointed, expensive ingredients and I use all organic. Refused to serve.
I beat the cream cheese first for 2 minutes to soften, scraped the bowl, and gradually added the powdered sugar, then the vanilla. I had to beat the frosting for almost 5 minutes to smooth out the graininess of the sugar. I then *slowly* added the liquid whipping cream to the frosting, about 1/3 cup at a time and stopped to scrape the bowl after each addition. It only took 3 minutes for the frosting to form soft peaks.
I cut the sugar in the cake to 1-1/4 cups. It’s my personal preference to not make layer cakes with more sugar than flour. The cake was tender, delicious, and just sweet enough.
I had to chill the white chocolate frosting for 30 minutes because it was too soft to spread. The dark chocolate frosting became too stiff to spread as I left it on the counter while the white chocolate was in the fridge (maybe because I used 4 oz of unsweetened chocolate and 6 oz semisweet chocolate to make it less sweet). I just softened it in the microwave.
It made a wonderful Valentine’s Day dessert.
Mine became lumpy when I added the chocolate not the cream cheese. I personally like the simple instructions but I do agree certain details would be added to the frosting recipe.