If you’re searching for an elegant dessert that screams sophistication, this Tuxedo Cake is your answer. Rich chocolate layers meet silky mousses in perfect harmony. The contrast of dark and white chocolate creates visual drama that tastes even better than it looks.
I’ve always been drawn to desserts that make a statement. When I heard people talking about fancy layered cakes, I knew I had to create something special. This homemade version delivers luxury without requiring professional pastry skills.
The beauty of this cake lies in its dramatic presentation. Dark chocolate cake sandwiches creamy chocolate mousse and white chocolate mousse. A glossy ganache crowns the top. Each forkful delivers multiple textures and flavors that complement each other perfectly.
I’ve made countless chocolate desserts over the years. This one stands out because it looks incredibly complex but follows simple steps. My family declared it their new favorite celebration cake. That’s high praise considering how many desserts pass through our kitchen.
SAVE THIS RECIPE!
The best part? You can prepare everything ahead of time. Let it chill in the fridge until you’re ready to serve. Your guests will think you spent days in the kitchen. Only you’ll know how straightforward the process really is.
Why You’ll Love This Tuxedo Cake Recipe
Pure Chocolate Indulgence: Multiple layers of chocolate create an experience chocolate lovers dream about. Dark chocolate, white chocolate, and milk chocolate all play starring roles.
Impressive Yet Achievable: The finished cake looks like it came from a high-end bakery. The actual process breaks down into manageable steps that anyone can follow.
Make-Ahead Friendly: Prepare the entire cake in advance and store it in the fridge. This makes party planning stress-free since your dessert is already done.
Perfectly Balanced Textures: Soft cake layers contrast beautifully with creamy mousses. The ganache adds a smooth finish that ties everything together.
Tuxedo Cake Ingredients
All-Purpose Flour: Provides structure to support the mousse layers without being too dense. Regular all-purpose flour works perfectly here.
Granulated Sugar: Extra-fine sugar dissolves easily and sweetens both cake and mousse components. Make sure it’s not coarse.
Cocoa Powder: Use Dutch-processed cocoa for the richest chocolate flavor. Natural cocoa will create a different texture that might not work as well.
Whole Milk: Room temperature milk blends smoothly into the batter. You can substitute with whatever milk you have on hand.
Large Eggs: We need whole eggs for the cake and yolks for the mousse. Always bring them to room temperature first. Free-range eggs offer better flavor.
Sour Cream: This secret ingredient creates incredibly soft cake layers. The mousse won’t get squished when you slice through. The texture stays tender and cuts like butter.
Vegetable Oil: Keeps the chocolate cake moist even after refrigeration. Any neutral oil like canola works fine.
Espresso Powder: Enhances the chocolate flavor without adding coffee taste. You can skip it if you want, but it really makes the chocolate sing.
Vanilla Extract: Used in both cake and mousses, so quality matters. Vanilla bean paste works beautifully if you can find it.
Heavy Cream: This is crucial for the mousse. You need cream with at least 35% fat content. Lower fat won’t hold the mousse shape properly. Look for heavy whipping cream or double cream.
Dark Chocolate: Chopped fine for the dark chocolate mousse layer. Choose quality chocolate you enjoy eating.
White Chocolate: Creates the contrasting white mousse layer. Make sure it’s real white chocolate, not white chips.
Milk Chocolate: Forms the ganache topping, though you can use dark chocolate if you prefer. I like the sweeter finish milk chocolate provides.
Equipment You’ll Need
Hand Whisk: Most of this recipe only requires a simple whisk and bowl. No fancy equipment necessary.
8-Inch Round Cake Pans: Two pans for baking the chocolate cake layers. Make sure they’re the same size.
Dessert Ring: Also called a cake ring, this helps assemble the layers neatly. An expandable ring lets you adjust the size. Don’t have one? Use a springform pan with the bottom removed.
Small Saucepan: Needed for making both the mousse base and the ganache. One pan does double duty.
Electric Whisk: Essential for whipping the cream to stiff peaks. A stand mixer with whisk attachment works too.
How to Make Tuxedo Cake Recipe
Recipe Timing & Details
| Prep Time | Cook Time | Chill Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|---|
| 45 minutes | 35 minutes | 5 hours | 6 hours 20 min | 12 slices | Medium |
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose Flour | 2 cups (240g) | Sifted |
| Granulated Sugar | 2 cups (400g) | Extra-fine preferred |
| Cocoa Powder | ½ cup (50g) | Dutch-processed only |
| Baking Powder | 1½ teaspoon | Fresh for best rise |
| Baking Soda | 1½ teaspoon | Check expiration date |
| Whole Milk | ½ cup (120ml) | Room temperature |
| Large Eggs | 2 | Room temperature |
| Sour Cream | ½ cup (128g) | Room temperature |
| Vegetable Oil | ½ cup (110g) | Any neutral oil works |
| Espresso Powder | 1 teaspoon | Optional but recommended |
| Vanilla Extract | 1 teaspoon | High-quality preferred |
| Salt | ½ teaspoon | Fine sea salt |
| Hot Water | 1 cup (240ml) | Just boiled |
| Egg Yolks | 4 large | For mousse base |
| Heavy Cream | 2 cups (480ml) | 35%+ fat content essential |
| Sugar (mousse) | 2 tablespoon | For custard base |
| Cornstarch | 2 tablespoon | Helps thicken mousse |
| Vanilla (mousse) | 1 teaspoon | For mousse layers |
| Dark Chocolate | 3.5 oz (100g) | Finely chopped |
| White Chocolate | 4.5 oz (130g) | Finely chopped, real chocolate only |
| Milk Chocolate | 5 oz (140g) | For ganache topping |
| Heavy Cream (ganache) | ⅓ cup (80ml) | For ganache |
Make the Chocolate Cake Layers
Preheat your oven to 350°F (180°C). Line two 8-inch cake pans with parchment paper rounds. Spray everything with cake release spray or brush with butter.
Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk the dry ingredients until evenly combined. This ensures no lumps remain.
In a medium bowl, combine eggs, milk, sour cream, vegetable oil, and vanilla. Whisk lightly until the mixture becomes smooth and homogenous. Make sure all ingredients are at room temperature. This helps them blend together easily.
Pour the wet ingredients into the dry ingredients. Whisk slowly until everything combines smoothly. Scrape the bottom of the bowl to catch any flour hiding down there. Mix just until no lumps remain. Don’t over-whisk or incorporate too much air.
Combine hot water with espresso powder in a small bowl. Stir until the espresso powder dissolves completely. Pour this into the cake batter. Whisk gently until just combined. The batter will be quite thin, but that’s exactly right.
Divide the chocolate cake batter evenly between your two prepared pans. Bake for 35 minutes. A skewer inserted in the center should come out clean. Let the cakes cool in their pans for at least an hour. Then transfer them to a wire rack to cool completely.
Make the Chocolate Mousse Layers
Chop the dark chocolate and white chocolate into fine pieces. Place them in two separate bowls and set aside. The smaller the pieces, the easier they’ll melt.
Put egg yolks, sugar, and cornstarch in a small bowl. Whisk for about 40 seconds until the mixture becomes slightly thick and pale. Set this aside. Save your egg whites for another recipe.
Pour half of the heavy cream and vanilla into a saucepan. Warm over medium-low heat until it just starts to heat up. Don’t let it boil. Once warm, drizzle a small amount into the beaten egg yolks while whisking constantly.
Keep drizzling and whisking, adding the warm cream bit by bit. This process is called tempering. It brings the eggs up to temperature slowly so they don’t scramble. Add the cream gradually or you’ll end up with cooked egg lumps.
Once all the cream has been whisked into the egg yolks, pour everything back into the saucepan. Continue heating over medium-low. Stir constantly to keep the mixture moving. This prevents the bottom from burning. Keep going until the mixture thickens slightly. Remove from heat immediately.
Pour half of this custard mixture into the bowl with dark chocolate. Pour the other half into the bowl with white chocolate. If you want to be precise, weigh the mixture and divide it exactly. Mix each bowl until the chocolate melts completely and incorporates smoothly.
In a separate bowl, whip the remaining heavy cream until stiff peaks form. Divide the whipped cream evenly between both chocolate mousses. Fold it in gently with a spatula until completely combined. Don’t stir vigorously or you’ll deflate the cream.
Assemble the Tuxedo Cake
Place a dessert ring on top of a cake board or serving plate. If using an expandable ring, adjust it to match your cake size. Make sure the ring sits flat and stable.
Cut any domed top off your cooled chocolate cake layers. You want them nice and flat. This creates those beautiful clean layers. If your cakes rose quite a bit, trim them to your desired thickness. Just make sure both layers match in height.
Place one chocolate cake layer inside the dessert ring. No need to grease or line the ring. The cake should fit snugly but not be squeezed.
Pour the dark chocolate mousse on top of the cake layer. Spread it evenly to create a smooth second layer. Since dark chocolate mousse is typically thicker, it should hold its shape well.
Pour the white chocolate mousse on top of the dark chocolate layer. If the dark chocolate mousse seems very liquid, refrigerate for 5 minutes first. This prevents the layers from mixing together. Spread the white mousse evenly.
Place the three-layered cake in the fridge for 30 minutes. This helps set the mousses slightly. Then carefully place the second chocolate cake layer on top. Press down very gently. Return the whole cake to the fridge. Let it set for at least 4 hours or overnight.
Decorate the Tuxedo Cake
Chop the milk chocolate into fine pieces. You can use dark chocolate or semi-sweet if you prefer. The finer the chop, the smoother your ganache will be.
Heat the cream in a small saucepan over medium heat. Remove it just when tiny bubbles start forming on the surface. This is called scalding. Don’t let it fully boil.
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for one minute. Then stir with a spoon until the chocolate melts completely. The ganache should look glossy and smooth.
Let the ganache cool and thicken slightly. You want it thick enough not to run off the cake sides. But it should still be thin enough to settle into a smooth surface. This usually takes about 30 minutes. Keep checking until it reaches the right consistency.
Remove your tuxedo cake from the fridge. Carefully unmold it from the cake ring. The sides should reveal gorgeous contrasting layers of chocolate and white.
Use a spoon or offset spatula to spread ganache on top of the cake. Spread it right to the edge but be careful. Don’t let it drip down the sides and cover those pretty layers.
Top with sprinkles, white chocolate curls, or chocolate shavings. Get creative with your decoration. Now slice and enjoy your masterpiece.
Tuxedo Cake Recipe Variations
Mix Up the Chocolate: Play with different chocolate combinations. Try all dark chocolate mousses or swap the milk chocolate ganache for white chocolate. The possibilities are endless.
Vanilla Twist: Flip the script entirely with vanilla cake layers. Keep the dark and white chocolate mousses for contrast. Top with white chocolate ganache for an elegant look.
Add Coffee Flavor: Increase the espresso powder to one tablespoon. This creates a mocha-flavored cake that pairs beautifully with the chocolate mousses.
Raspberry Layer: Add a thin layer of raspberry jam between the cake and mousse. The fruity tartness cuts through the richness perfectly.
Mint Chocolate Version: Add peppermint extract to the white chocolate mousse. This creates a refreshing mint chocolate combination.
How to Store Tuxedo Cake
Store your assembled tuxedo cake in the fridge. The chocolate mousse layers need to stay chilled to remain fresh. The cake will keep for up to 5 days. Use an airtight container if one fits in your fridge. This keeps it as fresh as possible.
If you make the chocolate cake layers ahead of time, wrap them in plastic wrap. Or store them in an airtight container at room temperature. They’ll stay fresh for up to 5 days. This makes preparation easier when you’re planning ahead.
Individual slices can be frozen for up to 2 months. Wrap each slice tightly in plastic wrap, then in aluminum foil. Thaw in the fridge overnight before serving.
Tuxedo Cake FAQs
Can I make this cake without a dessert ring?
Yes, absolutely! Use a springform pan with the bottom removed. Place it on your serving plate and assemble the layers inside. You can also use the same 8-inch cake pan you baked in. Line it with plastic wrap, letting the wrap hang over the edges. Assemble the layers, chill, then lift out using the plastic wrap. Remove the wrap carefully before decorating.
Why is my chocolate mousse too runny?
The most common cause is using cream with insufficient fat content. You need heavy cream with at least 35% fat. Also, make sure you whipped the cream to stiff peaks before folding it in. If your custard base wasn’t thick enough before adding the chocolate, that can also cause issues. The mixture should coat the back of a spoon before you remove it from heat.
Can I substitute the sour cream in the cake?
Yes, you can use Greek yogurt as a one-to-one substitute. Full-fat yogurt works best. You can also use buttermilk, though the cake will be slightly less rich. Avoid using low-fat or non-fat substitutes as they won’t give the same tender texture.
How do I prevent my ganache from being too thick or too thin?
The key is patience. Let your ganache cool at room temperature, checking it every 5 minutes. If it becomes too thick, warm it gently in the microwave for 10 seconds. If it’s too thin, let it cool for another 10-15 minutes. The perfect consistency is like thick honey that slowly drips off a spoon.
Can I make this cake dairy-free?
This is challenging because the mousses rely heavily on heavy cream and the cake uses milk and sour cream. You could try coconut cream for the mousse, but results may vary. For the cake, use non-dairy milk and non-dairy sour cream. The texture won’t be identical, but it can still work.
How far in advance can I make this cake?
You can bake the cake layers up to 5 days ahead. Store them wrapped at room temperature. Make the mousses and assemble the cake up to 2 days before serving. Add the ganache topping the day you plan to serve it. This keeps everything at its freshest and most beautiful.
My cake layers are sticking to the pan. What did I go wrong?
Always line the bottom of your pans with parchment paper. Spray or butter the sides generously. Let the cakes cool in the pans for the full hour before attempting to remove them. If they still stick, run a knife around the edges carefully before turning out.
Can I use milk chocolate for the mousse instead of dark chocolate?
Absolutely! Use milk chocolate for a sweeter, milder chocolate flavor. The mousse will be slightly softer, so you might need to chill it a bit longer. Semi-sweet chocolate also works beautifully as a middle ground between dark and milk.
Pro Tips for Perfect Tuxedo Cake
Temperature Matters: Bring all your cake ingredients to room temperature before starting. Cold eggs and dairy won’t incorporate as smoothly. This creates a better batter texture.
Level Your Cakes: Take time to trim your cake layers flat. This creates those stunning, even layers that make the tuxedo cake so impressive. Use a serrated knife and work slowly.
Chill Between Steps: Don’t rush the chilling time. The mousses need time to set properly. If you add the second cake layer too soon, it might sink into the mousse.
Quality Chocolate: Since chocolate is the star here, use the best quality you can afford. The flavor difference is noticeable. Avoid baking chips as they don’t melt as smoothly.
Clean Slices: Dip your knife in hot water and wipe it clean between each slice. This gives you those beautiful, clean-cut edges that show off all the layers.
Why This Recipe Works
The magic of this tuxedo cake lies in the balance. Soft chocolate cake provides structure without being heavy. The custard-based mousses offer creaminess that’s stable enough to hold shape. Each layer complements the others without overwhelming your palate.
The espresso powder enhances the chocolate without adding coffee flavor. The sour cream keeps the cake tender even after days in the fridge. The ganache topping adds a final touch of elegance while sealing in freshness.
I’ve tested this recipe multiple times to get the proportions just right. The result is a cake that looks like it came from a fancy bakery. But you made it yourself in your own kitchen.
Serving Suggestions
Serve slices on white plates to show off the beautiful layers. A small dollop of whipped cream on the side adds a light touch. Fresh berries like raspberries or strawberries provide a tart contrast to the rich chocolate.
For special occasions, dust the serving plates with cocoa powder before placing the cake slice. Add a sprig of fresh mint for color. Your guests will be thoroughly impressed.
This cake pairs wonderfully with coffee or espresso. The bitter notes complement the sweetness perfectly. A glass of cold milk is also a classic choice.
Final Thoughts
This tuxedo cake represents everything I love about baking. It looks incredibly impressive yet follows straightforward steps. The combination of textures and flavors creates something truly special.
Whether you’re celebrating a birthday, anniversary, or just want to treat yourself, this cake delivers. The make-ahead nature means you can prepare it without stress. Your only job on serving day is accepting compliments.
I hope you enjoy making and eating this tuxedo cake as much as I do. The first time you slice through those layers and see the beautiful contrast, you’ll understand why it’s worth the effort.
Happy baking!
Tuxedo Cake Recipe
Ingredients
- For the Chocolate Cake:
- 2 cups all-purpose flour 240g, sifted
- 2 cups granulated sugar 400g, extra-fine preferred
- ½ cup cocoa powder 50g, Dutch-processed only
- 1½ teaspoon baking powder fresh for best rise
- 1½ teaspoon baking soda check expiration date
- ½ teaspoon salt fine sea salt
- ½ cup whole milk 120ml, room temperature
- 2 large eggs room temperature
- ½ cup sour cream 128g, room temperature
- ½ cup vegetable oil 110g, any neutral oil works
- 1 teaspoon espresso powder optional but recommended
- 1 teaspoon vanilla extract high-quality preferred
- 1 cup hot water 240ml, just boiled
- For the Chocolate Mousses:
- 4 large egg yolks for mousse base
- 2 tablespoon granulated sugar for custard base
- 2 tablespoon cornstarch helps thicken mousse
- 2 cups heavy cream 480ml, 35%+ fat content essential, divided
- 1 teaspoon vanilla extract for mousse layers
- 3.5 oz dark chocolate 100g, finely chopped
- 4.5 oz white chocolate 130g, finely chopped, real chocolate only
- For the Ganache:
- 5 oz milk chocolate 140g, finely chopped
- ⅓ cup heavy cream 80ml
- For Decoration optional:
- Sprinkles white chocolate curls, or chocolate shavings
Instructions
- Make the Chocolate Cake Layers:
- Preheat oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and spray with cake release or brush with butter.
- Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk until evenly combined.
- In a medium bowl, combine eggs, milk, sour cream, vegetable oil, and vanilla. Whisk until smooth and homogenous. Ensure all ingredients are at room temperature.
- Pour wet ingredients into dry ingredients. Whisk slowly until combined, scraping the bottom to catch any flour. Mix just until no lumps remain. Don’t over-whisk.
- Combine hot water with espresso powder in a small bowl. Stir until dissolved. Pour into cake batter and whisk gently until just combined. The batter will be thin.
- Divide batter evenly between prepared pans. Bake for 35 minutes or until a skewer inserted in center comes out clean. Cool in pans for 1 hour, then transfer to wire rack to cool completely.
- Make the Chocolate Mousse Layers:
- Chop dark chocolate and white chocolate into fine pieces. Place in two separate bowls and set aside.
- In a small bowl, whisk egg yolks, sugar, and cornstarch for 40 seconds until slightly thick and pale. Set aside.
- Pour 1 cup heavy cream and vanilla into a saucepan. Warm over medium-low heat until just starting to heat up. Don’t let it boil.
- Drizzle a small amount of warm cream into beaten egg yolks while whisking constantly. Continue drizzling and whisking, tempering the eggs gradually.
- Once all cream is whisked into egg yolks, pour everything back into saucepan. Heat over medium-low, stirring constantly until mixture thickens slightly. Remove from heat immediately.
- Pour half of custard mixture into bowl with dark chocolate and half into bowl with white chocolate. Mix each until chocolate melts completely and incorporates smoothly.
- In a separate bowl, whip remaining 1 cup heavy cream until stiff peaks form. Divide whipped cream evenly between both chocolate mousses. Fold in gently with spatula until combined.
- Assemble the Tuxedo Cake:
- Place a dessert ring (or springform pan with bottom removed) on a cake board or serving plate. Adjust to match cake size.
- Cut any domed tops off cooled cake layers to make them flat. Trim to desired thickness, ensuring both layers match in height.
- Place one chocolate cake layer inside dessert ring. Pour dark chocolate mousse on top and spread evenly.
- Pour white chocolate mousse on top of dark chocolate layer. If dark mousse seems liquid, refrigerate 5 minutes first. Spread white mousse evenly.
- Refrigerate three-layered cake for 30 minutes. Then carefully place second chocolate cake layer on top, pressing gently. Return to fridge and chill for at least 4 hours or overnight.
- Decorate the Tuxedo Cake:
- Chop milk chocolate into fine pieces. Heat ⅓ cup cream in small saucepan over medium heat until tiny bubbles form. Remove from heat.
- Pour hot cream over chopped chocolate. Let sit 1 minute, then stir until chocolate melts completely and ganache is glossy and smooth.
- Let ganache cool and thicken for about 30 minutes, until thick enough not to run off sides but thin enough to spread smoothly.
- Remove cake from fridge and carefully unmold from cake ring. Use spoon or offset spatula to spread ganache on top, right to the edge.
- Top with sprinkles, white chocolate curls, or chocolate shavings. Slice and serve chilled.
Notes
Heavy Cream: Must use cream with at least 35% fat content for mousse to hold shape properly. Look for heavy whipping cream or double cream.
Dessert Ring Alternative: Use a springform pan with bottom removed, or line an 8-inch pan with plastic wrap and lift out after chilling.
Chocolate Quality: Use high-quality chocolate you enjoy eating. Avoid baking chips as they don’t melt as smoothly.
Clean Slices: Dip knife in hot water and wipe clean between each slice for beautiful, clean-cut edges.
Make-Ahead: Bake cake layers up to 5 days ahead. Assemble cake up to 2 days before serving. Add ganache the day of serving for best results.
Tempering: The gradual addition of warm cream to egg yolks prevents scrambling. Add slowly while whisking constantly.
