Tuxedo Cake Recipe

Truly one of the best cakes I’ve ever made. This tuxedo cake has four layers of moist chocolate cake, two layers of fluffy white cake and alternating whipped dark and white chocolate ganache between every layer. She’s a real beauty. 

This cake has been on my to do list for a long time! My first inspiration came from the incredible costco tuxedo cake. This is not a copycat, but a copycat version of that is also on my to do list. The second source of inspiration is the blondery cake.

I came across that beauty when planning out Zara’s birthday cake part and I knew I had to make something with a ton of layers like that. What an absolutely stunning cake!

What is a tuxedo cake

So when I did my research on tuxedo cakes, there was no one right answer on what exactly a tuxedo cake is and where it originated. The consensus is that it’s basically a cake that’s black and white. 

To keep it a true black and white, most people incorporate some form of dark chocolate and some form of white chocolate in the recipe. It should also visually be black and white. 

A lot of recipes include a dark or a white chocolate mousse but that wouldn’t hold up very well with all the layers in this cake. 

How to make this tuxedo cake

So my tuxedo cake consists of four dark chocolate cake layers, two vanilla white cake layers and alternating layers of whipped dark and white chocolate ganache. 

The cake layers

I wanted this to be a dark and rich chocolate cake so I went with my chocolate cake from my cookbook Frosted and subbed half the dutch process cocoa powder for black cocoa powder.

I also wanted the vanilla cake to be the same texture but also more white in color. So I used my 4 inch vanilla recipe but I subbed the butter for oil so it has the same texture as the chocolate cake. Then I subbed the whole egg for two egg whites and the milk for heavy cream. 


  • Flour: I use all-purpose flour in both cakes. 1:1 substitute for cake flour works as well.
    • I also HIGHLY recommend using a digital scale, as flour is the most over-measured ingredient. 
  • Sugar: I used granulated sugar in both cakes. I don’t recommend using a different sugar or reducing the amount.
  • Oil: any kind of neutral oil works. I used oil instead of butter so the cakes can be more spongy and have a similar texture/consistency. 
  • Sour Cream: unsweetened plain or greek yogurt also works.
  • Heavy Cream: I use heavy cream in vanilla cakes when I replace the whole egg with egg whites. This makes up for the loss of fat from removing the egg yolks and provides extra flavor and tenderness. Milk also works though.
  • Coffee: I used coffee in the chocolate cake to give it a dark color and more intense flavor. 
  • Vanilla: use a clear vanilla extract to keep the white cake as white as possible
  • Cocoa Powder: I used half dutch process, because I like that flavor, and half black cocoa powder, to give it a darker color. Any kind of cocoa powder works, you’ll just likely get a lighter color. 

How to make whipped chocolate ganache

Ganache is one of the easiest frostings to make! The most important part is just getting the ratio of chocolate to heavy cream right. Dark chocolate is going to need a lot more cream than white chocolate to get them to the same consistency. 

First you’ll heat the cream on the stove, then pour it on top of the white chocolate and cover. Do the same with the dark chocolate. Let them rest for up to five minutes, then stir gently until all the chocolate is melted and smooth. 

Now you’re going to let them cool completely to room temperature. If it’s warm in the house, you may want to even refrigerate them for 5-10 minutes intervals, mixing between each interval. 

You can use ganache at this stage but the white chocolate filling will be kind of yellowish so I whipped them.

Once they’ve cooled completely, use an electric hand mixer to beat them (in separate bowls) until they’re pale and fluffy. 

The chocolate one will be a light chocolate color and the white chocolate one will be pretty white instead of yellow. 

How to assemble the tuxedo cake

I wanted to make the layers of cake into a pattern instead of just alternating. Since I have double the amount of chocolate cake as I do white cake, I made the pattern symmetrical so I did:

  • Chocolate Cake
  • White Cake
  • Chocolate Cake
  • Chocolate Cake
  • White Cake
  • Chocolate Cake

It would look weird to have two chocolate cake layers next to each other but when you alternate the ganaches like that too, the white goes between the chocolate cake layers and it then looks so scrumptious!

So we have:

  • Chocolate Cake
  • White Chocolate Ganache
  • White Cake
  • Dark Chocolate Ganache 
  • Chocolate Cake
  • White Chocolate Ganache
  • Chocolate Cake
  • Dark Chocolate Ganache
  • White Cake
  • White Chocolate Ganache
  • Chocolate Cake

Decorating the tuxedo cake

I frosted the whole cake with the dark chocolate ganache and then did a little marble effect with swirled chocolate and white chocolate ganache on top. I also added some gold foil, tiny pearl sprinkles and Gold Dust” target=”_blank” rel=”noreferrer noopener”>gold dust.

You will have some leftover white chocolate ganache if you frost it like I did. The recipe makes enough to do a full crumb coat and generous frost on the outside but I got lazy… 

You can crumb coat it with the white chocolate ganache and then frost with the dark chocolate ganache, vise versa, marble it, or just mix the two together and get a pale chocolate ganache frosting. 

This is a pretty tall cake and soft cake layers so I find it easier to assemble if I freeze my cake layers ahead of time. 

To freeze the cake layers, I let them cool almost to room temperature. Then wrap them in plastic wrap and place them in a freezer bag. 

Remove them when you’re ready to frost! If they need to be trimmed, remove them a little sooner, let them thaw for 15 minutes and trim before frosting. 

Frequently Asked Questions

Can I just use regular frosting instead of the ganache?

Yes! You can make a vanilla frosting using my American buttercream, Swiss meringue buttercream, French buttercream or any frosting recipe from my cookbook Frosted

I would make a full batch of frosting for each flavor, just melt 1 cup of dark chocolate and 1 cup of white chocolate and add that to each frosting. 

Can I reverse the pattern of the cake?

Yes! You can double the white cake layers and halve the chocolate and reverse the order to get more white layers.

Can I make this in a different size? 

This one is questionable. I doubled the entire recipe to make this into an 8 inch cake for Zara’s birthday. It was massive. If you double the entire cake, I would bake it in a 9 inch pan so they layers are not quite as tall.

You could also double the white cake layer so you can bake two 8 inch layers and use the chocolate cake recipe to make two 8 inch cake layers as well. Then you’ll be left with 4 layers total. 

You can still do a pattern like 

  • White Cake
  • Dark Chocolate Ganache
  • Chocolate Cake
  • White Chocolate Ganache
  • Chocolate Cake
  • Dark Chocolate Ganache
  • White Cake

Or you can alternate and do:

  • Chocolate Cake
  • White Chocolate Ganache
  • White Cake
  • Dark Chocolate Ganache 
  • Chocolate Cake
  • White Chocolate Ganache
  • White Cake

Can I make this ahead of time?

You can make cake layers a few weeks ahead of time and freeze them (read assembling section). The chocolate ganache is a little difficult to make ahead. It needs to be refrigerated so it will harden and then you’ll have to bring it back to room temperature to whip it. 

Chocolate is also a bit finicky on its temperature so you’ll risk it splitting. I recommend making the ganache the night before or the morning of assembling the cake and preparing to assemble the cake at least a day in advance or serving. 

How to store tuxedo cake 

Once assembled, if the tuxedo cake feels sturdy it can stay at room temperature for one night, then refrigerate it. Make sure to cover it with a cake dome or plastic wrap if it’s been sliced into. Store slices in an airtight container.

Cakes stay more fresh when they’re frozen. Place cake slices in an airtight container and then place the container in a freezer bag. Freeze for up to a couple of months. Bring back to room temperature before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below in the comment section (I can’t reply in the rating section). 

If you make this tuxedo cake I would love to see it, so make sure to tag me @baranbakery on instagram and order my cookbook, Frosted

As always, have a blessed day and happy baking!

Love, B

Yield: 12-18 servings

Tuxedo Cake Recipe

inside layers of tuxedo cake

Dark chocolate and white cake layers alternating between layers of whipped dark chocolate and white chocolate ganache. The ultimate black and white cake.

Prep Time 2 hours
Cook Time 1 hour
Additional Time 1 hour
Total Time 4 hours


Chocolate Cake

  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 2 cups (400g) granulated sugar
  • 1/2 cup (40g) dutch-process cocoa powder, spooned and leveled
  • 1/2 cup (40g) black cocoa powder, spooned and leveled
  • 1 Tbsp (10g) baking powder
  • ½ tsp salt
  • 3/4 cup (177mL) vegetable or canola oil
  • 2 large eggs, room temperature
  • 3/4 cup (177mL) coffee
  • 3/4 cup (177mL) milk, room temperature

Vanilla Cake

  • 3/4 cup (90g) cups all-purpose flour, spooned and leveled
  • 1 tsp (4g) baking powder
  • 1/4 tsp salt
  • 1/4 cup (60mL) vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 2 large egg whites, room temperature
  • 1/4 cup (56g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (60mL) heavy whipping cream, room temperature

Dark Chocolate Ganache

  • 3 cups (18 oz) dark chocolate chips
  • 2 cup (16oz) heavy whipping cream

White Chocolate Ganache

  • 3 cups (18oz) white chocolate chips
  • 1 cup (8oz) heavy whipping cream


Chocolate Cake

  1. Preheat the oven to 325F/163C convection (or 300F/149C conventional) and grease and line four 6 inch (15cm) round pans with baking spray and parchment paper.*
  2. In a large bowl, whisk together the flour, sugar, cocoa powders, baking powder and salt until they're well combined.
  3. In a separate large bowl, whisk together the oil, eggs, coffee and milk, until they're well combined.
  4. Sift the dry ingredients over the wet ingredients and then whisk together until the batter is completely smooth.
  5. Distribute the batter evenly among the four pans, about 12oz, in each, and bake for 35 minutes. The edges should release from the pans and the top should spring back when you press on it gently.
  6. Flip the cake over onto a tea towel and allow it to cool to room temperature.

White cake

  1. When the cakes are almost done baking, make the white cake.  
  2. In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
  3. Whisk together the oil and the granulated sugar in a large bowl until they're smooth. 
  4. Add the egg whites and whisk aggressively for 1-2 minutes (or use an electric mixer), until the color lightens a little.
  5. Add the sour cream and vanilla extract and whisk just until combined.
  6. Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the heavy whipping cream, followed by the rest of the dry ingredients. Mix just until the last streak of flour is combined. 
  7. Prepare one more pan and pour the batter into one 6 inch round pan and bake for 35 minutes.* When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it. 
  8. Flip the cake over onto a wire rack or tea towel and allow the cakes to cool completely before frosting.

Whipped Ganaches

  1. Place the white chocolate into a large bowl and the dark chocolate into a separate large bowl.
  2. Place the heavy whipping cream into a small saucepan and heat over medium heat until it comes to a heavy simmer (bubbling all around the edge).
  3. Pour 2 cups over the dark chocolate and 1 cup over the white chocolate. Cover the bowls with a lid or plastic wrap for about 5 minutes, so the chocolate melts.
  4. Use a rubber spatula to gently stir the ganaches until they're completely smooth.
  5. Cover again and allow them to cool completely to room temperature. (or just slightly chilled) - See notes**
  6. Once they've cooled, use an electric mixer with the whisk attachment, at high speed, to beat the ganaches (separately) until they're fluffy and have lightened in color.


  1. Place the first layer of chocolate cake onto a flat surface. Spread a thin layer of the whipped white chocolate ganache on top (this is easiest with a piping bag).
  2. Place a layer of white cake next, topped with a layer of dark chocolate ganache.
  3. Next place a layer of chocolate cake, then white chocolate ganache and then another chocolate cake.
  4. Now spread a layer of the chocolate ganache and the second white cake.
  5. Last, spread a layer white chocolate ganache followed by the last chocolate cake.

The layers should look like this:

  • Chocolate Cake
  • White Chocolate Ganache
  • White Cake
  • Dark Chocolate Ganache
  • Chocolate Cake
  • White Chocolate Ganache
  • Chocolate Cake
  • Dark Chocolate Ganache
  • White Cake
  • White Chocolate Ganache
  • Chocolate Cake


  1. You should have a little white chocolate ganache leftover and more dark chocolate ganache. Use them to frost the outside. You can either combine them or marble them.
  2. Or you could do the white chocolate ganache as a crumb coat and then cover it with the dark chocolate ganache.
  3. If the ganache starts setting and is difficult to spread on the outside when frosting, run your cake scraper and offset spatula under hot water.


*I baked one 6 inch white cake layer and cut it in half but I baked the four chocolate cake layers in four pans because my pans were not tall enough to hold the batter in two.

If you have 6 inch pans that are taller than 2 inches, you can bake the batter in two layers and just cut them in half. You'll need to bake it for longer but just follow the guidelines to when they're done.

The white cake doesn't dome very much but the chocolate cake does so you'll need to trim them to be straight.

**The chocolate ganaches take a while to cool. I let them cool to room temperature for about 30-60 minutes. Then I refrigerate them for 10 minutes intervals, scraping the bottom and sides of the bowl every time. They whip better if they're slightly chilled but you don't want it to harden completely.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 787Total Fat: 44gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 86mgSodium: 282mgCarbohydrates: 90gFiber: 4gSugar: 67gProtein: 10g

Nutrition information may not be fully accurate.

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  1. Hello! I made the ganache and my chocolate ganache whipped amazingly and was yummy but my white chocolate ganache separated! Any recommendations and reason why that happened?

    • Hi! I’m so sorry, were you able to fix it?
      White chocolate can be reallllyyy finicky sometimes. What was the temperature and consistency like when you started whipping? The consistency depends on the temperature and can be affected by different brands as well. I use Nestle or Ghirardelli white chocolate chips.
      When you cooled the white chocolate before whipping, did you pop it in the fridge for a few minutes? I mentioned in the notes that sometimes I refrigerate my ganache for a few minutes before whipping.
      Most things generally separate from aggravation, temperature and how wet they are LOL so if anything to be safe, you could try removing 1-2 Tbsp of the heavy cream, makes sure it’s at a cool room temperature when you start whipping, and whip gently on a medium speed and don’t over-whip. I hope that helps!

  2. Hi, I’m trying to make this cake for my mom‘s birthday. How would I adjust this recipe for baking at a 7,600 ft. altitude? Thanks! 🙂

  3. Hi B, I am the eLisa who asked about the cake for 25 people.
    In your recipe, you use 6 in cake pans.?
    when you said that you made the cake for 25 people did you use 8 in cake pans?

    I love the way you have the 6 layers, but I am understanding it will be difficult to cut. What about transporting it? I have to take it an hour away to the party so do you think an 8 in 6 layer cake s way too tall?
    If I make it 4 layers maybe that will be ok, but I love the look of yours with the 4 chocolate and 4 white. I am so confused! Thank you for getting back to me.

    • Hi yes, when I made for 25 people, I doubled the whole recipe and baked them in 8 inch cake pans. I was just saying that I had too much cake for 25 people 🙂
      The cake will transport fine if you refrigerate it overnight and is firm when you transport. I would just let it soften a little at the event before serving.

  4. Good afternoon Bernice, I love your Instagram page as well. I have a question I’m going to make the tuxedo cake for get-together on February 24th. I am having 25 people. So obviously this will not be enough. Can you advise me on what size pan I should be using, and how much better I need to make to make the cake suitable for 25 people? I appreciate your help thank you so much

    • Hi Lisa, it really depends what size slices you want to serve. I also served this to about 25 people and I just doubled the whole recipe and baked them in 8 inch pans instead. Mine was still super tall though and difficult to slice so if you double the recipe, I recommend baking them in 9 inch pans so it’s slightly easier to assemble and serve. 🙂
      That said, I had a lot left over because it’s a hefty cake and most people only wanted half a slice. Another options is to follow this chocolate cake recipe and bake two chocolate layers in 8 or 9 inch pans and double the white cake to bake two white layers in 8 or 9 inch pans so you’ll have a more normal sized 8 or 9 inch cake that should be enough for 25 people but not too excessive. If you do this second option, the layers will look different as you’ll have 2 white and 2 black instead of 4 black. Also keep the ganache recipes the same, you shouldn’t need anymore for this.

      If you’re really loving all these layers and want it exactly like this but larger, I recommend doing 1.5x the recipe and baking in 8 inch pans :).
      I hope that helps!

  5. Hi !
    Just wanted to check on why the chocolate layer has 1Tbsp of baking powder and the white layer has 1 Tsp of baking powder?

  6. Hello Bernice (:

    I am attempting to make this cake for my birthday. I will be making this cake in 9×2 cake pans because that is what I have at the moment. Hoping it works out. How long would you recommend I bake them for? Do I still bake them at 325F if I am using the 9×2 pans?

    Thank you so much,

    • Hi! I would still bake them at the same temperature. I’m not entirely sure on baking time but just keep an eye on it and when the center no longer looks wet, press on it gently. When it’s done it will slowly spring back. if it stays indented, bake another couple of minutes.

  7. This cake was fabulous! Recipe was easy to follow and had delicious results! Everyone at our party loved it! Made just as recipe directed and it fed over a dozen people 😊

  8. Lovely combination
    I was suspicious that whipping would take my light yellow coloured white chocolate ganache to white but it did! Great texture pairings with using the black cocoa. My only thing is that the vanilla cake portion wasn’t as moist as I would have liked it and was a little dense. What am I doing wrong?

    • Hi Lisa, I was suspicious that it would brighten that much too hahah but I’m not sure why your vanilla cake turned out dense. Did you weigh the ingredients or measure by volume?

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