Tuxedo Cake
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Tuxedo Cake
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Tuxedo Cake is made with four decadent layers of moist dark chocolate cake, sweet vanilla buttercream and rich dark chocolate frosting.
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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 1/3 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 1/2 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 Information
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Calories
900kcal
(45%)
Carbohydrates
151g
(50%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
243mg
(10%)
Potassium
304mg
(9%)
Fiber
6g
(24%)
Sugar
129g
(258%)
Vitamin A
1044IU
(21%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 900 kcal
% Daily Value*
| Calories | 900kcal | 45% |
| Carbohydrates | 151g | 50% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 243mg | 10% |
| Potassium | 304mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 129g | 258% |
| Vitamin A | 1044IU | 21% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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