How To Make Tuxedo Cake With Chocolate Silk Frosting
This tuxedo cake will be one of the favorite party cakes of your family. Made of 3 layers of chocolate cake with creamy white chocolate ganache filling.
Serves:
Ingredients
- 1¾cupsall purpose flour,spoon & leveled
- ¾cupnatural cocoa powder,unsweetened
- 1¾cupsgranulated sugar
- 2tspbaking soda
- 1tspbaking powder
- 1tspsalt
- 2tspespresso powder,optional
- ½cupcanola or vegetable oil
- 2large eggs,at room temperature
- ¾cupfull fat sour cream,at room temperature
- ½cupbuttermilk,at room temperature
- 2tsppure vanilla extract
- ½cuphot water or coffee
For the White Chocolate Ganache:
- 12ozwhite chocolate bars,finely chopped
- ½cupheavy cream
For the Chocolate Silk Frosting:
- 1cupunsalted butter,softened to room temperature
- 4½cupsconfectioner’s sugar
- ¾cupcocoa powder,unsweetened, natural or dutch process
- ½cupheavy cream,or whole milk
- 1tbsplight corn syrup,or honey
- 2tsppure vanilla extract
- ⅛tspsalt
- fresh raspberries and mint,optional garnish
Instructions
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Preheat the oven to 350 degrees F and grease three round 9-inch cake pans. Set aside.
Cake:
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Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
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Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
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Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
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Divide batter evenly between 3 pans. Bake for 21 to 25 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
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Remove the cakes from the oven and set them on a wire rack. Allow to cool completely in the pan.
White Chocolate Ganache:
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Place chopped white chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. Pour over white chocolate and stir until completely combined and chocolate has melted.
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Cover and refrigerate until it’s thick and a spreadable consistency for about 1 to 2 hours.
Chocolate Silk Frosting:
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In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamed for about 2 minutes.
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Add 4 cups of confectioners’ sugar, cocoa powder, milk/cream, corn syrup, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes until combined and smooth.
To assemble the frost:
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Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with ½ of the white chocolate ganache.
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Top with 2nd layer and evenly cover the top with remaining ganache. Top with the third cake layer. Spread the frosting into a thick layer all over the top and sides.
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Garnish with raspberries and mint, if desired. Refrigerate for at least 45 minutes before slicing.
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Cover leftover cake tightly and store in the refrigerator for 5 days.
Nutrition
- Calories: 871.39kcal
- Fat: 46.49g
- Saturated Fat: 23.26g
- Trans Fat: 0.69g
- Monounsaturated Fat: 16.96g
- Polyunsaturated Fat: 3.14g
- Carbohydrates: 114.21g
- Fiber: 4.53g
- Sugar: 93.17g
- Protein: 7.91g
- Cholesterol: 112.68mg
- Sodium: 529.25mg
- Calcium: 152.47mg
- Potassium: 335.61mg
- Iron: 2.68mg
- Vitamin A: 253.52µg
- Vitamin C: 0.49mg
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