Tuxedo Cake. It’s big. It’s delicious. It’s contrasty.

Tuxedo Cake

This is my “go to” cake recipe. This thing is so tasty and fun to make. The recipe comes from Rebecca Rather’s “The Pastry Queen” cookbook. If you are tired of buttercream icing and want something a little more fluffy and light, try this one out.

First grab your cake like ingredients. This one uses:

  • 1 cup unsalted butter
  • 2 cups water
  • 1 cup canola oil
  • 4 cups sugar
  • 1 cup cocoa powder (unsweetened)
  • 4 cups all purpose flour
  • 4 eggs
  • 1 cup buttermilk
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
Preheat the oven to 350 degrees.
Put the butter, water, and oil in a pan and heat it all up.
Mix up the sugar, cocoa and flour in a large bowl.
Pour the butter mix into the dry mix and stir it all up. Then whisk in the eggs one at a time. Then the buttermilk. Throw in the baking soda, salt, and vanilla at the same time.
Split the batter into 3 9″ pans. Bake for about 40 minutes or until a toothpick inserted comes out clean.
Meanwhile….
Let someone you love lick the bowl. (Or just lick it yourself)
Put the cakes on cooling racks and let cool completely. I usually cook these at night and let them cool overnight.
The next morning get started whipping up your icing.
For the icing you need:
  • 4 cups of heavy whipping cream
  • 1 1/4 cups of powdered sugar
Whip the cream until soft peaks form, then add the powdered sugar and whip just a bit more.
Start by connecting your layers with the icing in between the layers.
Then spread the icing all over the cake. Put that sucker in the fridge and let it cool down and firm up for about an hour or so.
When the hour is almost up, grab these ingredients:
  • 4 oz. bittersweet chocolate
  • 1/2 cup heavy whipping cream
  • 1/4 cup Lyle’s Golden Syrup
  • 2 teaspoons of vanilla extract
Put the cream in a pan and heat it up to steaming, then pour it over the chocolate in a medium bowl. Stir until the chocolate is all melted, then add the syrup and the vanilla. Let this chocolate mixture sit for about 10 minutes or so. It’s tricky to get this timing right. If you pour it on the cake when it’s too warm it all flows down the sides and pools up, but too cold and it goes in clumps and doesn’t quite flow at all. You want most the drips to get about halfway down the cake or so. Enjoy!
Tuxedo Cake
Tuxedo Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
Big 3 layer tuxedo cake with whipped cream icing and chocolate ganache
Ingredients
Cake:
  • 1 cup unsalted butter
  • 2 cups water
  • 1 cup canola oil
  • 4 cups sugar
  • 1 cup unsweetened cocoa powder
  • 4 cups flour
  • 4 eggs
  • 1 cup buttermilk
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
Icing:
  • 4 cups heavy whipping cream
  • 1¼ cups powdered sugar
Chocolate Ganache:
  • 4 oz bittersweet chocolate
  • ½ cup heavy whipping cream
  • ¼ cup Lyle’s Golden Syrup
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour 3 9 inch round cake pans.
  3. Heat butter, water, and oil in pan.
  4. Mix flour, sugar, and cocoa in a large bowl.
  5. Pour melted butter mixture into dry mixture and stir until combined.
  6. Whisk in eggs one at a time.
  7. Add baking soda, salt, and vanilla at the same time and combine.
  8. Split batter into the 3 pans and bake for 40 minutes or until toothpick comes out clean.
  9. Cool cakes completely on racks.
  10. Whip the whipping cream for icing until soft peaks form.
  11. Add powdered sugar and whip just a bit more.
  12. Spread icing between layers to fit them all together, then ice the complete cake.
  13. Chill for at least an hour.
  14. Heat cream for the ganache in a pan until steamy.
  15. Pour over chocolate in a medium bowl.
  16. Stir until melted.
  17. Add syrup and vanilla.
  18. Let sit for 10 minutes or until the ganache mostly just drips about halfway down the cake.
  19. Glaze the cake.
  20. Chill for at least an hour. Keep cold.

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