Tuxedo Cake
An elegant dessert featuring black and white cake layers, buttercream, and ganache for a sophisticated treat.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F and spray 4 (8-inch) round cake pans.
-
Combine white cake mix, water, oil, and egg whites; beat for 2 minutes, then divide into two pans and bake for 26-31 minutes.
-
Cool white cakes in pans for 15 minutes, then transfer to racks to cool completely.
-
Combine chocolate cake mix, water, oil, and eggs; beat for 2 minutes, then divide into the remaining two pans and bake for 26-31 minutes.
-
Cool chocolate cakes in pans for 15 minutes, then transfer to racks to cool completely.
-
Prepare white buttercream by combining 4 cups powdered sugar, 1 cup butter, and 1 tsp vanilla; beat and add milk until spreadable.
-
Reserve 1/3 of the white buttercream; add cocoa powder to the remaining 2/3 to create chocolate buttercream.
-
Prepare additional white buttercream with 4 cups powdered sugar, 1 cup butter, 1 tsp vanilla, and milk until spreadable.
-
Level all cake layers with a serrated knife.
-
Assemble the cake: layer chocolate cake, half chocolate buttercream, white cake, 1/4 white buttercream, chocolate cake, remaining chocolate buttercream, then the final white cake.
-
Frost the entire cake with the remaining white buttercream.
-
Refrigerate the cake for at least one hour to set the buttercream.
-
Prepare ganache by melting semisweet chocolate and whipping cream in a saucepan; cool for 5 minutes.
-
Pour ganache over the chilled cake, allowing it to drip, and garnish with grated white chocolate or curls.
-
Refrigerate until serving, then slice and serve.