Tuxedo cake is a moist chocolate cake layered with rich dark chocolate mousse and a sweet white chocolate cream cheese filling — a dream dessert for chocolate lovers.
This recipe can be prepared over two days if you prefer: bake the cake layers ahead, then make the fillings and assemble when you’re ready.
I believe cake is an everyday food — any day can be a celebration. This tuxedo cake is definitely worthy of a special occasion. From the tender chocolate layers to the silky dark chocolate mousse and the tangy-sweet white chocolate cream cheese filling, each bite is deeply satisfying and decadent.
It’s not a quick project. This is a celebration cake: elegant, dramatic, and it takes time to assemble. If you’d rather break the work into stages, bake the layers the day before, wrap them tightly with plastic wrap, and store at room temperature overnight. On the second day, prepare the fillings and frosting and complete the assembly.
Assembling your tuxedo cake
Begin by preparing the white chocolate cream cheese filling, the chocolate mousse, and the chocolate buttercream. Chilling between steps helps the cake stay stable during assembly.
- Spread half of the white chocolate filling over the center of one cake layer. Don’t spread it to the edge — leaving a border makes frosting easier and prevents the filling from seeping into the outer frosting.
- Pipe two concentric rings of buttercream around the filling to form a dam that will hold the mousse. A large round piping tip works well for this.
- Spoon the chocolate mousse into the dammed area, smooth the top, and refrigerate the layer for 20 minutes so it sets and is easier to work with when you add the next layer.
After adding the final layer or finishing the frosting, refrigerate the cake again. Chilling helps keep the layers stable while you finish and prevents the top layer from sliding.
This cake is one of my favorites — indulgent, dramatic, and sure to impress.
Tools to help you assemble this cake
Useful tools include a large round piping tip and pastry bags to build the mousse dam, and a small offset spatula for spreading the white chocolate filling without reaching the edge. A plastic squeeze bottle is handy for applying a glossy chocolate glaze and creating drips around the edge.
To glaze: pour the cooled but still-pourable glaze into the bottle, squeeze a ring of glaze around the cake edge to form drips, then pour the remaining glaze over the top and smooth with an offset spatula.
How to store your tuxedo cake
Because the white chocolate filling contains cream cheese, the cake must be refrigerated. Store covered in the refrigerator for up to 2 days. If you need longer storage, the cake freezes well.
To freeze, slice the cake and place slices on a baking sheet. Freeze for about 30 minutes so the frosting firms. Then wrap each slice tightly in plastic wrap and freezer paper; slices will keep for a couple of months.
If you make this cake, leave a comment and rating — and share a photo if you like. I love seeing how your bakes turn out.
Dessert
American
- 2 cups granulated sugar
- 1 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/2 cups warm coffee (or substitute flat cola)
- 4 ounces semisweet chocolate, finely chopped
- 1/2 cup + 3/4 cup heavy cream, divided and very cold
- 1 teaspoon light corn syrup
- 2 tablespoons granulated sugar
- 4 ounces white chocolate
- 4 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1/8 teaspoon salt
- 1 1/2 cups unsalted butter, at room temperature
- 1/2 cup unsweetened cocoa powder
- 4 1/2 to 5 1/2 cups powdered sugar
- 3 to 4 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder (optional)
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 4 ounces dark chocolate, finely chopped
- Preheat the oven to 350°F. Spray three 8-inch round cake pans with cooking spray, line the bottoms with parchment, spray the parchment, and set aside.
- In a large bowl combine the sugar, melted butter, and oil and whisk until combined. Beat in the eggs and vanilla.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- Whisk the dry ingredients into the wet ingredients, then slowly add the warm coffee (or cola) until just combined. Divide the batter evenly among the prepared pans and bake 28–32 minutes, until cakes spring back when touched gently.
- Cool in the pans on a wire rack for 15 minutes, then invert onto the rack and remove parchment. Cool completely before proceeding. You can wrap cooled layers tightly and store at room temperature for up to 1 day.
- Place the chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until it begins to simmer (do not boil). Pour the hot cream over the chocolate, let sit 3 minutes, add the corn syrup, and whisk until smooth. Let cool at room temperature until cool but still pourable, about 30 minutes.
- Whip the remaining 3/4 cup heavy cream with the sugar until it holds soft peaks. Stir one-quarter of the whipped cream into the cooled chocolate to lighten it, then gently fold in the remaining whipped cream until combined.
- Microwave the white chocolate at 50% power in 15-second intervals, stirring between intervals, until melted and smooth. Let cool slightly.
- Beat cream cheese and butter until light and fluffy. Beat in melted white chocolate, then add powdered sugar and salt and mix on low until combined. Increase speed and beat until very fluffy, 3–4 minutes.
- Beat the butter in a stand mixer fitted with the paddle attachment until smooth and creamy. On low speed beat in cocoa powder, then gradually beat in 4 cups powdered sugar. Add 3 tablespoons milk, vanilla, espresso powder (if using), and salt. Beat on medium until smooth, adding powdered sugar or milk to reach desired consistency.
- Trim the cake layer tops so they are even. Place one layer on a cake circle. Fit a pastry bag with a 1/2-inch round tip and fill with about 1 cup frosting.
- Spread half of the white chocolate filling on the layer, staying away from the edge. Pipe two rings of frosting around the filling to form the dam. Add just under half of the chocolate mousse inside the dam, ensuring it reaches the buttercream edge. Smooth the mousse and refrigerate the layer for 20 minutes.
- Repeat the filling process with the second layer. You may have leftover mousse to enjoy. Refrigerate again for 20 minutes.
- Top with the remaining cake layer, frost the outside with chocolate buttercream, and chill while you prepare the glaze.
- Place the chopped dark chocolate in a small heatproof bowl. Heat the heavy cream until it just begins to steam, pour over the chocolate, let sit 3 minutes, then whisk until smooth. Let cool 5–10 minutes until thick but still pourable, then pour over the frosted cake. Alternatively, pour the glaze into a squeeze bottle, pipe a circle around the edge to make drips, then pour remaining glaze over the top and smooth. Refrigerate to set the glaze before slicing and serving.
- Read the entire recipe before starting — there are multiple components and steps.
- The chocolate glaze is optional but adds a professional finish; if you skip it, serve the cake with warm hot fudge for extra decadence.
- Garnish with white chocolate chips if desired.
- Store uneaten cake covered in the refrigerator up to 2 days, or freeze slices tightly wrapped for up to 2 months.
Some cake layer elements were adapted from The New Best of BetterBaking.com, and mousse and glaze techniques were adapted from The Model Bakery Cookbook.