Description
This rich and indulgent Tuxedo Cake combines moist chocolate cake layers with a smooth cream cheese and whipped cream frosting, elegantly topped with drizzles of semi-sweet and white chocolate. Perfect for special occasions, this dessert balances deep cocoa flavors with creamy frosting and decorative chocolate accents.
Ingredients
Scale
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 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
Frosting Ingredients
- 2 cups heavy cream
- 8 ounces cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Drizzle
- 6 ounces semi-sweet chocolate
- 6 ounces white chocolate
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake layers release easily after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
- Add wet ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry mixture.
- Combine batter: Use a hand mixer or stand mixer at medium speed to blend the ingredients until the batter is smooth and homogenous.
- Incorporate boiling water: Carefully add the boiling water to the batter, mixing gently until completely incorporated, creating a thin batter.
- Divide and bake: Divide the batter evenly between the two prepared pans and bake for 30 to 35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool the cakes: Remove cakes from oven and allow them to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
- Prepare frosting: Whip the heavy cream in a mixing bowl until stiff peaks form. In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Combine frosting components: Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy frosting.
- Assemble the cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting.
- Melt semi-sweet chocolate: Melt the semi-sweet chocolate in a microwave-safe bowl using 20-second intervals, stirring between each until fully melted and smooth.
- Drizzle semi-sweet chocolate: Drizzle the melted semi-sweet chocolate over the frosted cake evenly.
- Melt white chocolate: Melt the white chocolate similarly in 20-second microwave intervals, stirring until smooth.
- Drizzle white chocolate: Decoratively drizzle the white chocolate over the cake to create a contrasting pattern.
- Set the chocolate: Allow the assembled cake to sit for 30 minutes at room temperature so the chocolate drizzle can set before serving.
Notes
- For best results, use room temperature eggs and cream cheese for a smoother batter and frosting.
- Ensure the cakes are completely cool before frosting to prevent melting.
- Use a wire rack when cooling cakes to promote even air circulation and prevent sogginess.
- The boiling water creates a moist and tender cake crumb; add it carefully to avoid splashing.
- This cake can be stored covered in the refrigerator for up to 3 days.
