Introduction

The Decadent Tuxedo Cake Delight is a luscious blend of white and dark chocolate layered within a moist, rich chocolate cake. Topped with light whipped cream and chocolate chips, this dessert is perfect for special occasions or any time you crave a luxurious treat.

A square piece of cake with four clear layers sits on a white plate lined with white parchment paper, all on a white marbled surface. The bottom layer is dark, moist chocolate cake, topped by a thick middle layer of light, creamy beige mousse or custard. Above that is a thin, rich dark chocolate cake layer, and the top layer is a shiny, smooth dark chocolate glaze. On top, a small swirl of pale cream is decorated with dark chocolate shavings, with a few shavings scattered on the plate around the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsweetened cocoa powder
3 cups all-purpose flour
1 ½ cups granulated sugar
1 cup buttermilk
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup hot water
1 cup white chocolate chips
1 cup dark chocolate chips
Whipped cream for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release after baking.
Step 2: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This creates a smooth base for the cake’s texture.
Step 3: Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, alternating with the buttermilk. Mix until just combined.
Step 5: Slowly pour in the hot water, stirring until the batter is smooth and fully combined. The batter will be thin, which helps keep the cake moist.
Step 6: Gently fold in the white chocolate chips, distributing them evenly throughout the batter.
Step 7: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top, then sprinkle half of the dark chocolate chips over the cream.
Step 9: Place the second cake layer on top. Cover the top and sides with whipped cream and decorate with the remaining dark chocolate chips.
Step 10: Refrigerate the cake for at least 1 hour before slicing to allow flavors to meld and the whipped cream to firm up slightly.

Tips & Variations

For extra richness, use high-quality cocoa powder and chocolate chips.
Substitute sour cream for buttermilk if unavailable, to maintain moisture and tang.
Decorate with shaved chocolate or fresh berries for a colorful touch.
Use stabilized whipped cream to help it hold shape longer if serving outdoors.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in a cake container, for up to 3 days. To reheat individual slices, let them come to room temperature for about 15 minutes; avoid microwaving as it may melt the whipped cream and change texture.

How to Serve

A square cake with three clear layers sits on a white marbled surface. The bottom layer is dark chocolate cake with a rough texture. The middle layer is thick and creamy, light beige in color, smooth and even. The top layer is a glossy chocolate ganache that drips down the sides in dark, shiny ribbons. On top of the ganache, there are evenly spaced swirls of light cream decorated with small dark chocolate shavings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers 1-2 days ahead and wrap them tightly in plastic wrap. Store in the refrigerator until ready to assemble.

What can I substitute for buttermilk?

You can replace buttermilk with an equal amount of milk mixed with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes before using.

Decadent Tuxedo Cake Delight Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

Decadent Tuxedo Cake Delight is a luscious layered chocolate cake combining the rich flavors of unsweetened cocoa, white and dark chocolate chips, and a moist buttermilk batter. Finished with airy whipped cream and sprinkled with dark chocolate chips, this elegant dessert balances sweetness and texture perfectly, making it an ideal treat for celebrations or indulgent moments.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake:

1 cup unsweetened cocoa powder
3 cups all-purpose flour
1 ½ cups granulated sugar
1 cup buttermilk
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup hot water
1 cup white chocolate chips
1 cup dark chocolate chips

For the Whipped Cream:

Whipped cream for topping

Instructions

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for texture.
Add the Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition for full blending. Stir in vanilla extract until evenly combined.
Combine the Dry Ingredients: In a separate bowl, whisk together cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture alternately with buttermilk, mixing just until combined to avoid overmixing.
Add the Hot Water: Slowly pour in hot water while stirring until the batter is smooth and thin, which helps keep the cake moist.
Incorporate the White Chocolate Chips: Gently fold white chocolate chips into the batter to distribute evenly without breaking them down.
Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool 10 minutes in pans before transferring to wire racks to cool completely.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of whipped cream on top and sprinkle half of the dark chocolate chips evenly over the cream.
Finish Layering and Decorating: Place the second cake layer atop the first. Cover the whole cake with whipped cream on the top and sides, then decorate with the remaining dark chocolate chips.
Chill Before Serving: Refrigerate the finished cake for at least 1 hour to let flavors meld and whipped cream firm up slightly before slicing and serving.

Notes

Ensure the butter is softened to room temperature before creaming for best texture.
Do not overmix the batter once the dry and wet ingredients are combined to keep the cake light.
Use fresh whipped cream or stabilized whipped cream if preparing in advance for better hold.
Allow the cake to cool completely before assembling to avoid melting the whipped cream.
Chilling the cake enhances the flavor blending and helps the whipped cream set properly.
This cake can be made a day ahead and stored covered in the refrigerator.

Keywords: Tuxedo cake, chocolate cake, layered cake, whipped cream cake, white chocolate chips, dark chocolate chips, moist chocolate cake, decadent dessert