Tuxedo Cake

by Shawnda on October 2, 2011

in Cakes, Cupcakes & Brownies,Chocolate,Project Pastry Queen

Tuxedo Cake

It’s my turn to host Project Pastry Queen so I chose the very first recipe that I ever baked from the book – the reason I bought the book – the Tuxedo Cake.

People have always gone nuts over this cake, even before taking a bite into it. The mile high cake, the fluffy white frosting, and the beautifully contrasting chocolate glaze is an impressive sight. Inside is a moist chocolate cake filled with more fluffy white frosting.

The only changes I made to the original recipe was that I reduced the sugar from 4 cups and replaced the buttermilk with fat-free Greek yogurt (0% Fage). I love using it in baked goods because it keeps all the moisture in the cake without any of the fat. The recipe does call for one potentially hard-to-find ingredient: golden syrup. I fell in love with it and use it nearly exclusively in place of corn syrup now. You might try looking near the honey and syrup, on the International food aisle if you have a larger grocery store (it’s with the British foods in my store), or on the baking aisle near the corn syrup. If you can’t find it, this site has a suggested substitute (though I’ve never tried it).

Check out how the other Project Pastry Queen members tackled the tuxedo cake this week. I’m hoping someone went the cupcake route – because I curse myself for not doing it everytime I’m elbow-deep in still-too-hot chocolate glaze :)

Tuxedo Cake

An impressive, moist chocolate cake, fluffy white whipped cream frosting, and chocolate glaze.

Ingredients

  • For the cake:
  • 1 cup (2 sticks) butter
  • 2 cups water
  • 1 cup canola oil
  • 3 cups sugar
  • 1 cup unsweetened cocoa powder
  • 4 cups all-purpose flour
  • 4 large eggs
  • 1 cup buttermilk or fat-free Greek yogurt
  • 1 Tbsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp vanilla
  • For the frosting:
  • 4 cups chilled heavy whipping cream
  • 1 1/4 cup powdered sugar
  • For the glaze:
  • 4 oz dark chocolate
  • 1/2 cup heavy whipping cream
  • 2 Tbsp Lyle's Golden Syrup
  • 2 tsp vanilla
  • Chocolate-covered strawberries (optional)

Instructions

  1. To make the cake, spray 3 9-inch pans (or two 10-inch pans) with nonstick spray and preheat oven to 350.
  2. Combine the butter, water, and canola oil in a medium sauce pan set over medium heat and cook just until butter has melted.
  3. In the bowl of your stand mixer, combine the sugar, flour, and cocoa.
  4. Pour the butter mixture into the flour mixture and mix on low.
  5. Increase to medium and add one egg at a time.
  6. Add the buttermilk (or yogurt), followed by the baking soda, salt, and vanilla.
  7. Divide the batter evenly between the pans and bake for 30-40 minutes, until a skewer inserted into the center of the cakes comes out with moist crumbs attached.
  8. Let cool 10 minutes in pan and then turn out onto a rack to cool completely, about one hour.
  9. To make the frosting, whip the heavy cream on high until soft peaks form.
  10. Add the powdered sugar and whip until stiff peaks form.
  11. Level the cake layers, if necessary.
  12. Top the first layer with ~1/2-2/3 cup frosting, spread evenly, and then top with the second cake layer.
  13. Repeat and then cover the cake with remaining frosting.
  14. Refrigerate for one hour.
  15. Heat chopped chocolate, heavy cream, and golden syrup in a microwave safe bowl in 30 second intervals until completely melted, stirring in between.
  16. Stir in vanilla and stick in the fridge for 15-20 minutes to cool.
  17. Stir after chilling. The glaze should be pourable but very thick. I test a small spoonful down one side of the cake - if it stops running before it hits the bottom or just as it hits the bottom, it's done. If it's too thick, add a Tbsp or two more golden syrup or heat for 10 seconds in the microwave.
  18. Pour the thickened glaze over the top, gently pushing it towards the edges so it will overflow.
  19. Refrigerate until time to serve.
  20. Serve with chocolate-covered strawberries (optional). Leftovers will keep in a covered container in the fridge for a few days.

Notes

Yields: 1 3-layer, 9-inch cake

Adapted from The Pastry Queen

Estimated time: 3 hours

{ 32 comments… read them below or add one }

1 Tracey October 2, 2011 at 1:41 pm

Gorgeous cake! I absolutely love the maroon background too.

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2 Jessica October 2, 2011 at 2:28 pm

Oh my word! Looks amazing.

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3 Kathryn October 2, 2011 at 2:31 pm

What a beautiful cake, absolutely stunning and, if possible, it sounds even better than it looks!

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4 Krissy@DaintyChef October 2, 2011 at 3:14 pm

Absolutely stunning!

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5 Joanne October 2, 2011 at 7:07 pm

I’m so excited about this because a new grocery store near me has a WHOLE SECTION devoted to British foods! I bet they have golden syrup there. Score.

Plus, um. This is just super impressive.

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6 Sarah October 2, 2011 at 8:23 pm

I like the substitution of nonfat Greek yogurt for buttermilk. Thanks for the baking tip.

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7 Katrina October 3, 2011 at 4:44 am

This is one of the prettiest cakes…ever? Love it!

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8 Sarah from 20somethingcupcakes October 3, 2011 at 6:01 am

What a stunner!

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9 Christina October 3, 2011 at 6:21 am

This is a very spectacular cake!

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10 Michelle @ Michelle's tiny kitchen October 3, 2011 at 7:15 am

Wow, what a showstopper. I love the idea of substituting Greek yogurt, that is brilliant!

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11 Tina October 3, 2011 at 8:06 am

This looks gorgeous, Shawnda! Definitely saving this recipe to make later…

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12 Chelsea October 3, 2011 at 8:30 am

That is one stunning cake! I’m bookmarking this for special occasions!

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13 Emily October 3, 2011 at 9:49 am

Wish I had had strawberries to top mine and I love the suggestion you made on PPQ about 6″ pans for a mini cake. Perfect for elegant but intimate celebrations!

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14 Kelsey October 3, 2011 at 12:37 pm

Shawnda, this cake and photo are just gorgeous. You always have incredible photos, but this one *snicker* really takes the cake :-)

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15 mis-cakes October 3, 2011 at 12:40 pm

i love, love, love tuxedo cake. I will have to put this on my to-do list.

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16 Rosa October 3, 2011 at 1:14 pm

Sensational!!

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17 Leigh October 3, 2011 at 1:14 pm

This cake is almost too pretty to eat!

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18 Marjorie (sugar for the brain) October 3, 2011 at 3:24 pm

OMG this looks amazing!!! It makes me drool!!!

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19 marla October 3, 2011 at 3:49 pm

Shawnda…just pinned this beauty!! What a dreamy cake :) Will post on FB too.

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20 Elina (Healthy and Sane) October 3, 2011 at 7:33 pm

Wow. Just wow. I want to make it just so I can see its insides :)

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21 Maria October 4, 2011 at 12:35 am

…amazing. That actually is dramatic enough for some sort of high-end halloween party xD

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22 foodiebride October 4, 2011 at 10:54 am

Maria – I totally agree! I actually thought of adding a few drops of orange food color gel to the frosting for a Halloween-y cake but I was serving it as a birthday cake :)

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23 Tina@flourtrader October 4, 2011 at 5:41 am

This cake does look stunning and I am sure it is delicious. I went to Rebecca’s Rather Sweet Bakery recently and she does have some awesome treats. Great post.

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24 Amanda October 4, 2011 at 6:19 am

Shawnda, I made cupcakes! They turned out really well, though definitely not as pretty as the full cake. Of course, my picture-taking skills are nowhere near as good as yours either. But anyway, I posted the link over at the PPQ page.

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25 Ali October 4, 2011 at 11:23 am

Wow!! I’ve never seen a cake so amazingly beautiful. Such a beautiful post, love the pic. Thanks for sharing.

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26 Anna October 4, 2011 at 6:30 pm

This is love at first sight! I don’t want to even try the bite because I don’t want to ruin its appearance. This is just so pretty! Well, I may just have to take a lot of pictures and eventually dive into biting it! It isn’t a real beauty if you haven’t tasted it! LOL! ;)

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27 Cara October 5, 2011 at 10:21 am

Such a stunning cake!

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28 Miranda October 10, 2011 at 2:07 pm

I just made this – and it looks great, but it’s nowhere near as tall and narrow as this picture is. Did you use the 9 inch pans? Were they deeper than normal? I love the tall look, but I’m not sure how you got it with only 3 9 inch pans!

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29 angela October 18, 2011 at 9:38 pm

So, how did you get it SO tall? I found you though another blog that used your recipe and her cake wasn’t even close to as tall and striking as yours… did you use smaller pans and do more layers? I would love to make this for a date-night-in with my man! It’s gorgeous! Thanks for your help.

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30 foodiebride October 18, 2011 at 10:26 pm

You can bake it in 8-inch pans. For extra lift, you can split each layer horizontally and fill them, essentially making a 6-layer cake but you’ll need it increase the frosting recipe by half to make up for it. You also can cut the recipe in half and get 4 6-in layers. That makes an even taller (and unstable) cake so I don’t recommend stacking on that 4th layer. I made the mistake a couple years ago and ended up serving it as “Tuxedo trifle.”

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31 Katrina January 30, 2012 at 10:13 am

Question: do you bake all three cakes in the oven at once? Or did you bake one at a time?

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32 Monica March 25, 2013 at 5:04 pm

I meant to comment earlier, but I just want to say that this cake is absolutely amazing!! I’ve always had a special place in my heart for anything “tuxedo,” and with my friend’s birthday coming up, what better gift could there be than a homemade delicious tuxedo birthday cake? This is truly an impressive and delectable treat. I just had to blog about it, with credit to you of course! Feel free to check it out if you’d like! Thank you again for this wonderful recipe.

-Monica

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