The Chocolate Vanilla Tuxedo Cake is a visually stunning and incredibly delicious dessert that combines the best of both worlds. This recipe breaks down how to create this elegant two-toned masterpiece, making it surprisingly accessible for any home baker looking to impress.
Key Ingredients for Chocolate Vanilla Tuxedo Cake
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs, at room temperature
- 1 ½ cups buttermilk, at room temperature
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup hot water or hot brewed coffee
- For the Vanilla Layer:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 large eggs, at room temperature
- ½ cup milk
- 1 teaspoon vanilla extract
- For the Unfussy Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- ½ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Chocolate Vanilla Tuxedo Cake
This Chocolate Vanilla Tuxedo Cake recipe is a delightful journey into creating a visually striking dessert that tastes as good as it looks. You’ll be amazed by how simple the process is, yielding a moist, rich cake with its iconic contrasting layers. The preparation time is approximately 30 minutes, with baking and cooling adding another hour and a half.
Step-by-Step Instructions
- Prepare the Chocolate Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix. Gradually stir in the hot water or coffee until the batter is smooth and slightly thin.
- Prepare the Vanilla Cake Batter: In another large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, cream together the softened butter until light and fluffy. Beat in the eggs one at a time. In a small cup, combine the milk and vanilla extract. Alternately add the dry ingredients and the milk mixture to the butter and egg mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Layer the Cakes: Divide the chocolate cake batter evenly between the two prepared cake pans. Then, carefully spoon and spread the vanilla cake batter over the chocolate batter in each pan. You can gently swirl with a toothpick if you want a more marbled effect, or leave them as distinct layers for a sharper tuxedo look.
- Bake the Cakes: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk or cream, until smooth and spreadable. Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
- Assemble the Cake: Once the cakes are completely cool, place one layer on your serving plate. Generously spread a layer of frosting over the top. Carefully place the second cake layer on top, making sure the edges align. Frost the entire cake, smoothing the sides and top for a clean, polished finish. For an extra decorative touch, you can pipe some frosting around the edges or add chocolate shavings.
Why You’ll Love This Chocolate Vanilla Tuxedo Cake
This Chocolate Vanilla Tuxedo Cake is an absolute showstopper, boasting a beautiful contrast of dark chocolate and creamy vanilla that’s as visually appealing as it is delightful to the palate. The rich, moist cake layers offer a perfect balance of intense chocolate and subtle vanilla, making each bite a luxurious experience. Unlike many elaborate tiered cakes, this recipe is remarkably straightforward, allowing you to achieve a professional-looking dessert without the professional price tag.
Imagine the joy of slicing into this elegant creation, revealing those stunning stripes that mimic a formal tuxedo. The unfussy yet delicious frosting adds a perfect finishing touch, enhancing the cake’s decadence without overwhelming its delicate flavors. This cake is a fantastic alternative to a plain chocolate or vanilla cake, offering a more complex and exciting flavor profile. Don’t hesitate – gather your ingredients and treat yourself and your loved ones to this spectacular Chocolate Vanilla Tuxedo Cake today!
Storing and Reheating Tips
- Storage: Store any leftover Chocolate Vanilla Tuxedo Cake in an airtight container at room temperature for up to 2 days if unfrosted or if the frosting is stable at room temperature. If frosted with a dairy-heavy frosting, refrigerate for up to 5 days.
- Freezing: This cake freezes beautifully. Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before bringing to room temperature for serving.
- Reheating: Individual slices can be gently warmed in a microwave on 50% power for 10-15 seconds, just to soften slightly, though this is rarely necessary as it’s best enjoyed at room temperature or slightly chilled.
Final Thoughts
The Chocolate Vanilla Tuxedo Cake is a testament to elegant simplicity, offering a dramatic visual and a truly satisfying taste experience. We encourage you to bake this beautiful cake and experience its magic firsthand – your efforts will be rewarded with a delicious and impressive dessert.
Chocolate Vanilla Tuxedo Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt (for the chocolate batter).1 ½ cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract (for the chocolate batter).2 large eggs, 1 ½ cups buttermilk, ¾ cup vegetable oil, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix (for the chocolate batter). Gradually stir in the hot water or coffee until the batter is smooth and slightly thin.¾ cup hot water or hot brewed coffee
- In another large bowl, whisk together the flour, sugar, baking powder, and salt (for the vanilla batter).1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a separate medium bowl, cream together the softened butter until light and fluffy (for the vanilla batter).6 tablespoons unsalted butter
- Beat in the eggs one at a time (for the vanilla batter).2 large eggs
- In a small cup, combine the milk and vanilla extract (for the vanilla batter).½ cup milk, 1 teaspoon vanilla extract
- Alternately add the dry ingredients and the milk mixture to the butter and egg mixture, beginning and ending with the dry ingredients. Mix until just combined (for the vanilla batter).
- Divide the chocolate cake batter evenly between the two prepared cake pans.
- Then, carefully spoon and spread the vanilla cake batter over the chocolate batter in each pan. You can gently swirl with a toothpick if you want a more marbled effect, or leave them as distinct layers for a sharper tuxedo look.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy.1 cup (2 sticks) unsalted butter
- Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk or cream, until smooth and spreadable.4 cups powdered sugar, ½ cup unsweetened cocoa powder, ½ cup milk or heavy cream
- Stir in the vanilla extract and a pinch of salt.1 teaspoon vanilla extract, Pinch salt
- If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
- Once the cakes are completely cool, place one layer on your serving plate. Generously spread a layer of frosting over the top.
- Carefully place the second cake layer on top, making sure the edges align. Frost the entire cake, smoothing the sides and top for a clean, polished finish.
- For an extra decorative touch, you can pipe some frosting around the edges or add chocolate shavings.