If you’re a fan of indulgent desserts that leave a lasting impression, then you’ve likely experienced the magic of Olive Garden’s Tuxedo Cake.
With its luxurious layers of rich chocolate cake, velvety frosting, and smooth ganache, this dessert has become a favorite among many.
But what if you could recreate this decadent dessert at home and even give it your own twist? Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something sweet, these 15+ Olive Garden Tuxedo Cake recipes are sure to delight.
From classic renditions to exciting variations, there’s a version of this cake for everyone.
Get ready to discover mouthwatering recipes that will elevate your dessert game and impress your friends and family.
15+ Mouthwetring Olive Garden Tuxedo Cake Recipes to Try at Home
With these 15+ Olive Garden Tuxedo Cake recipes, you now have an array of options to choose from, each one offering a unique take on this beloved dessert.
Whether you’re in the mood for a rich chocolate base, a fruity twist, or a nutty addition, there’s a recipe here for every occasion.
The versatility of the Tuxedo Cake allows you to experiment with different flavors and textures, making it a go-to choice for any celebration or special treat.
So go ahead, roll up your sleeves, and create a show-stopping dessert that will leave everyone craving more.
With these recipes, you’re guaranteed to create a memorable experience for you and your loved ones.
Tuxedo Cake with Raspberry Sauce
This Tuxedo Cake combines rich layers of decadent chocolate cake with a velvety cream cheese frosting, all adorned with a tangy raspberry sauce for a perfect balance of flavors. It’s an elegant dessert that makes an impression at any celebration, especially when you’re looking to delight your guests with a fusion of chocolate and fruit.
Ingredients:
- 1 box of chocolate cake mix (plus ingredients as directed on the box)
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- ½ cup cocoa powder
- 1 cup dark chocolate chips
- 1 cup fresh raspberries (for the sauce)
- 2 tbsp sugar
- 2 tbsp lemon juice
Directions:
- Bake the Cake:
Prepare the chocolate cake according to the instructions on the box. Once baked, allow the cakes to cool completely. - Prepare the Frosting:
Beat the softened cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla extract, and cocoa powder. Continue beating until light and fluffy. - Assemble the Cake:
Slice the cooled cakes in half horizontally to create four layers. Spread a generous layer of frosting on the first layer, then add the second layer of cake. Repeat this process for the remaining layers. - Make the Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, mashing the berries as you go. Once the mixture has thickened, strain it to remove the seeds. - Decorate the Cake:
Melt the dark chocolate chips in the microwave or over a double boiler. Drizzle the melted chocolate over the top of the cake. Pour a little raspberry sauce on the side for a pop of color and flavor. - Chill & Serve:
Chill the cake for at least 1 hour to allow the flavors to meld together. Serve with extra raspberry sauce on the side.
This Tuxedo Cake is a showstopper with its rich layers of chocolate and creamy frosting, paired beautifully with the tartness of fresh raspberry sauce. It is a perfect dessert for any special occasion, offering an elegant balance of indulgence and freshness. Its visual appeal and delightful flavors will have guests returning for seconds and thirds!
Classic Tuxedo Cake
A timeless classic, this Tuxedo Cake features a two-layer chocolate cake filled with a smooth, silky white chocolate mousse. The cake is elegantly frosted with a dark chocolate ganache and topped with a dusting of cocoa powder. Ideal for weddings or upscale gatherings, this cake embodies sophistication and decadence.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 8 oz white chocolate, chopped
- 1 cup heavy cream
- 1 cup dark chocolate chips
- 2 tbsp butter
Directions:
- Bake the Cake:
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, combine the dry ingredients. Add the eggs, buttermilk, oil, and vanilla, mixing until smooth. Slowly add the boiling water and mix until combined. Divide the batter between the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. Allow the cakes to cool completely. - Prepare the White Chocolate Mousse:
Melt the white chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Once melted, cool it slightly. Whip the heavy cream until stiff peaks form, then fold in the melted white chocolate until smooth. - Assemble the Cake:
Once the cakes are cooled, slice each cake in half horizontally to create four layers. Spread a layer of white chocolate mousse between each layer of cake. - Make the Dark Chocolate Ganache:
In a small saucepan, heat the heavy cream until it begins to simmer. Pour it over the dark chocolate chips and butter in a bowl. Stir until smooth and glossy. - Decorate the Cake:
Once the cake layers are stacked, pour the ganache over the top, allowing it to drip down the sides. Let the ganache set for a few minutes. Dust with cocoa powder for an extra touch of elegance. - Chill & Serve:
Chill the cake for about 1 hour before serving to allow the mousse to set and the ganache to firm up.
This Classic Tuxedo Cake is a sophisticated treat that perfectly blends the rich flavors of dark chocolate with the lightness of white chocolate mousse. The creamy ganache and cocoa dusting elevate the cake, making it the perfect dessert for formal occasions. This cake offers a rich, indulgent experience that both chocolate lovers and dessert aficionados will adore.
Tuxedo Cake with Mocha Frosting
For a more daring take on the traditional Tuxedo Cake, this recipe adds the complex flavor of coffee through a decadent mocha frosting. The cake layers are enhanced by a coffee-infused ganache that complements the rich chocolate, resulting in a refined dessert that is perfect for coffee and chocolate lovers alike.
Ingredients:
- 1 box of chocolate cake mix (plus ingredients as directed)
- 1 tbsp instant coffee granules
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 4 oz semi-sweet chocolate, chopped
- 2 tbsp butter
- 1 tsp espresso powder (optional)
Directions:
- Prepare the Cake:
Prepare the chocolate cake as directed on the box, adding the instant coffee granules to the dry ingredients. Bake and cool the cake in two 9-inch pans. - Make the Mocha Frosting:
In a mixing bowl, beat the cream cheese until smooth. Add the heavy cream, powdered sugar, cocoa powder, and vanilla extract. Mix until fluffy. Stir in the espresso powder for an extra coffee kick. - Make the Mocha Ganache:
In a small saucepan, melt the semi-sweet chocolate and butter over low heat. Once smooth, stir in a small amount of brewed coffee for extra depth. - Assemble the Cake:
Slice the cooled cakes in half horizontally to make four layers. Frost between each layer with the mocha frosting, then drizzle with some of the mocha ganache. - Decorate the Cake:
Frost the top and sides of the cake with the remaining mocha frosting. Drizzle the mocha ganache on top and allow it to drip down the sides for a visually striking effect. - Chill & Serve:
Refrigerate for about 30 minutes before serving to set the frosting and ganache.
This Tuxedo Cake with Mocha Frosting is a delightful combination of chocolate and coffee, offering a rich, indulgent treat that is perfect for anyone who enjoys a sophisticated flavor profile. The addition of espresso and mocha ganache brings out the deep notes of the chocolate while balancing the sweetness with a slight bitterness. It’s the perfect cake for a special occasion or as a unique offering at a coffee-centered gathering.
Tuxedo Cake with Caramel Drizzle
This Tuxedo Cake combines layers of moist chocolate cake with a luscious caramel frosting, finished with a rich dark chocolate ganache and a sweet caramel drizzle. It’s an indulgent and luxurious dessert that brings together the bold flavors of chocolate and caramel for a sophisticated treat that’s perfect for any celebratory occasion.
Ingredients:
- 1 box chocolate cake mix (plus ingredients as directed)
- 8 oz unsalted butter, softened
- 1 cup brown sugar
- 1 cup heavy cream
- 2 tsp vanilla extract
- 2 cups powdered sugar
- 1 cup dark chocolate chips
- 2 tbsp butter (for ganache)
- 1 cup caramel sauce (store-bought or homemade)
Directions:
- Prepare the Cake:
Bake the chocolate cake as directed on the box. Once baked, let the cakes cool completely before cutting them into two even layers. - Make the Caramel Frosting:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir for 2-3 minutes until it begins to melt. Add the heavy cream and bring the mixture to a simmer for about 5 minutes until it thickens. Let the caramel cool for a few minutes, then beat in the vanilla extract. Gradually add the powdered sugar, beating until smooth and fluffy. - Make the Chocolate Ganache:
In a heatproof bowl, melt the dark chocolate chips and butter together in the microwave, stirring until smooth. - Assemble the Cake:
Slice each cake layer in half to create four layers. Spread a generous layer of caramel frosting between each layer of cake. - Decorate the Cake:
Frost the entire cake with the remaining caramel frosting. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Finally, drizzle the caramel sauce over the cake for a decadent finishing touch. - Chill & Serve:
Refrigerate the cake for 30-60 minutes to allow the ganache to set. Serve chilled or at room temperature.
This Tuxedo Cake with Caramel Drizzle is a luxurious and indulgent dessert that combines the richness of chocolate with the smooth sweetness of caramel. The cake layers are perfectly complemented by the creamy caramel frosting, while the ganache and caramel drizzle add an extra layer of decadence. This cake is perfect for anyone who loves the combination of chocolate and caramel, making it a standout dessert for birthdays, anniversaries, or any special occasion.
Tuxedo Cake with Hazelnut Cream
This Tuxedo Cake takes the classic chocolate and cream combination to the next level by adding a velvety hazelnut cream filling. The cake is composed of three layers of moist chocolate cake, filled with a rich hazelnut cream frosting and topped with a glossy dark chocolate ganache. It’s a sophisticated dessert that combines the deep flavors of chocolate with the nutty sweetness of hazelnuts.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 1 cup hazelnut spread (like Nutella)
- 2 cups powdered sugar
- 2 tbsp butter, softened
- 1 cup dark chocolate chips
Directions:
- Bake the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the dry ingredients. Add the eggs, milk, oil, and vanilla extract, mixing until smooth. Slowly add the boiling water and mix well. Pour the batter evenly into the pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely. - Prepare the Hazelnut Cream Filling:
In a mixing bowl, beat the heavy cream until stiff peaks form. In another bowl, beat the hazelnut spread, powdered sugar, and softened butter until smooth. Carefully fold the whipped cream into the hazelnut mixture until fully combined. - Make the Dark Chocolate Ganache:
In a heatproof bowl, melt the dark chocolate chips over a double boiler or in the microwave, stirring in the butter until the mixture is smooth. - Assemble the Cake:
Once the cakes have cooled, slice each one in half horizontally to create four layers. Spread a generous layer of hazelnut cream between each layer. - Decorate the Cake:
Frost the entire cake with the remaining hazelnut cream. Pour the dark chocolate ganache over the top, allowing it to drip down the sides. - Chill & Serve:
Chill the cake for 30 minutes to an hour to allow the ganache to set. Slice and serve.
This Tuxedo Cake with Hazelnut Cream is a rich, luxurious dessert that combines the flavors of chocolate and hazelnut in a way that feels both decadent and refined. The moist chocolate layers pair perfectly with the nutty hazelnut cream, while the dark chocolate ganache provides a glossy finish. Perfect for any celebration, this cake will delight both chocolate and hazelnut lovers alike with its smooth, indulgent textures and flavors.
Tuxedo Cake with Mint Chocolate Frosting
This Tuxedo Cake with Mint Chocolate Frosting offers a delightful twist on the classic combination of chocolate and cream. Infused with refreshing mint flavor, the frosting is paired with layers of moist chocolate cake, finished off with a rich dark chocolate ganache. The refreshing mint frosting provides a cool contrast to the warmth of the chocolate, creating an irresistible flavor experience.
Ingredients:
- 1 box of chocolate cake mix (plus ingredients as directed)
- 1 ½ cups heavy cream
- 1 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 2 tbsp butter, softened
- 1 tsp peppermint extract
- 1 cup dark chocolate chips
- 1 tbsp butter (for ganache)
Directions:
- Prepare the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch cake pans. Prepare the chocolate cake as directed on the box and bake for 30-35 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely. - Make the Mint Chocolate Frosting:
In a large mixing bowl, beat the heavy cream until soft peaks form. Add the cocoa powder, powdered sugar, and softened butter, and continue beating until light and fluffy. Stir in the peppermint extract and mix until well combined. - Make the Dark Chocolate Ganache:
In a microwave-safe bowl, melt the dark chocolate chips and butter together, stirring until smooth. - Assemble the Cake:
Slice each cooled cake in half horizontally to create four layers. Spread a layer of mint chocolate frosting between each cake layer. - Decorate the Cake:
Frost the entire cake with the remaining mint chocolate frosting. Drizzle the ganache over the top, allowing it to drip down the sides. - Chill & Serve:
Refrigerate for 30 minutes before serving to set the ganache and frosting.
This Tuxedo Cake with Mint Chocolate Frosting brings a cool, refreshing element to the rich, indulgent chocolate layers, making it the perfect dessert for any chocolate lover who enjoys a minty twist. The creamy mint frosting and glossy dark chocolate ganache complement each other perfectly, creating a cake that’s both visually striking and delicious. Ideal for after-dinner celebrations, this cake is sure to impress guests with its balance of mint and chocolate flavors.
Tuxedo Cake with Coconut Cream Frosting
This Tuxedo Cake combines the richness of dark chocolate with a light and fluffy coconut cream frosting, creating a tropical twist on the classic dessert. The contrast of flavors between the creamy coconut and the deep chocolate layers makes it a perfect treat for coconut lovers and those looking to try something new with a classic cake.
Ingredients:
- 1 box chocolate cake mix (plus ingredients as directed)
- 1 cup unsweetened coconut milk
- 1 ½ cups heavy cream
- 1 ½ cups powdered sugar
- 1 cup sweetened shredded coconut
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
- 2 tbsp butter
- 1 tbsp coconut extract (optional)
Directions:
- Bake the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans. Prepare the chocolate cake mix as directed on the box, adding 1 cup of coconut milk for a richer texture. Bake according to the package instructions, and let the cakes cool completely. - Prepare the Coconut Cream Frosting:
In a mixing bowl, beat the heavy cream until stiff peaks form. In a separate bowl, combine the powdered sugar, vanilla extract, and coconut extract (if using). Slowly fold the whipped cream into the sugar mixture until smooth. Stir in the shredded coconut. - Make the Dark Chocolate Ganache:
In a microwave-safe bowl, melt the dark chocolate chips and butter together, stirring until smooth. - Assemble the Cake:
Once the cakes have cooled, slice each cake layer in half to create four layers. Spread a layer of coconut cream frosting between each layer of cake. - Decorate the Cake:
Frost the entire cake with the remaining coconut cream frosting. Drizzle the dark chocolate ganache over the top of the cake and allow it to drip down the sides. - Chill & Serve:
Refrigerate for about 30 minutes to an hour before serving to allow the ganache to set and the frosting to firm up.
This Tuxedo Cake with Coconut Cream Frosting is a delightful fusion of chocolate and coconut, creating a tropical-inspired dessert that’s perfect for those seeking a light and creamy treat. The shredded coconut adds texture and a natural sweetness, while the chocolate ganache enhances the overall richness. This cake is ideal for festive occasions, offering a unique twist that will delight guests with its combination of familiar and new flavors.
Tuxedo Cake with Almond Buttercream
This Tuxedo Cake features moist layers of chocolate cake, complemented by a rich almond-flavored buttercream frosting. The addition of almond extract in the frosting provides a subtle nutty sweetness that pairs perfectly with the deep chocolate, making it an elegant dessert for special occasions or holiday gatherings.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 tsp almond extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- ½ cup dark chocolate chips
Directions:
- Bake the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans. In a large bowl, combine the dry ingredients. Add the eggs, milk, oil, and vanilla extract. Gradually add the boiling water, mixing until smooth. Divide the batter between the pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely. - Make the Almond Buttercream Frosting:
In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, and continue beating until fluffy. Add the heavy cream, vanilla extract, and almond extract, mixing until well combined. - Make the Dark Chocolate Ganache:
In a small bowl, melt the dark chocolate chips and stir in the butter until smooth. - Assemble the Cake:
Once the cakes are cool, slice them in half horizontally to create four layers. Spread a layer of almond buttercream between each layer of cake. - Decorate the Cake:
Frost the top and sides of the cake with the remaining almond buttercream. Drizzle the dark chocolate ganache over the top, allowing it to drip down the sides for a beautiful effect. - Chill & Serve:
Refrigerate for 30 minutes to allow the frosting to set before serving.
This Tuxedo Cake with Almond Buttercream is a delightful variation of the classic dessert, offering the perfect balance of rich chocolate and nutty almond flavors. The almond buttercream provides a smooth and silky texture, while the dark chocolate ganache adds a luxurious touch. Perfect for any special occasion, this cake will captivate guests with its elegant flavor profile and indulgent texture.
Tuxedo Cake with Cherry Compote
This Tuxedo Cake with Cherry Compote is a luxurious dessert that features layers of rich chocolate cake paired with a fruity, tangy cherry compote. The combination of the tart cherries and smooth chocolate creates a delicious contrast, making this cake the perfect choice for anyone who enjoys the balance of sweet and tart in their desserts.
Ingredients:
- 1 box chocolate cake mix (plus ingredients as directed)
- 2 cups fresh or frozen cherries, pitted
- ½ cup sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 1 cup heavy cream
- 1 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- 2 tbsp butter
Directions:
- Bake the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans. Prepare the chocolate cake mix as directed and bake according to the instructions. Allow the cakes to cool completely. - Make the Cherry Compote:
In a medium saucepan, combine the cherries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Mix the cornstarch with 2 tbsp of water and add it to the cherry mixture, continuing to cook until it thickens, about 5-7 minutes. Remove from heat and let it cool. - Make the Dark Chocolate Ganache:
In a heatproof bowl, melt the dark chocolate chips and butter together, stirring until smooth and glossy. - Assemble the Cake:
Slice each cooled cake in half to create four layers. Spread a layer of cherry compote between each layer of cake. - Decorate the Cake:
Frost the entire cake with the remaining cherry compote and drizzle the dark chocolate ganache over the top, allowing it to drip down the sides. - Chill & Serve:
Refrigerate the cake for 30 minutes to an hour before serving, allowing the flavors to meld together.
This Tuxedo Cake with Cherry Compote is a beautiful and indulgent dessert that combines the rich taste of chocolate with the tartness of cherries. The cherry compote offers a refreshing contrast to the creamy ganache and chocolate layers, making this cake a perfect option for summer or any occasion where you want to impress your guests with a unique and flavorful twist on the classic Tuxedo Cake.
Tuxedo Cake with Raspberry Coulis
This Tuxedo Cake with Raspberry Coulis takes the classic rich chocolate and cream dessert to new heights with a burst of fresh raspberry flavor. The tangy raspberry coulis is the perfect contrast to the decadent layers of chocolate cake and smooth white chocolate frosting. This cake is a showstopper, blending luxurious textures and bright, fruity notes that will captivate your guests.
Ingredients:
- 1 box chocolate cake mix (plus ingredients as directed)
- 1 cup raspberries (fresh or frozen)
- ½ cup sugar
- 1 tbsp lemon juice
- 1 ½ cups heavy cream
- 1 cup white chocolate chips
- 2 tbsp butter
- 2 tsp vanilla extract
- 1 cup powdered sugar
- ½ cup dark chocolate chips
Directions:
- Bake the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans. Prepare the chocolate cake mix as directed on the box. Bake according to package instructions and allow the cakes to cool completely. - Make the Raspberry Coulis:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries have broken down and the mixture thickens slightly. Strain through a fine-mesh sieve to remove the seeds, leaving behind a smooth raspberry sauce. Let the coulis cool. - Prepare the White Chocolate Frosting:
In a heatproof bowl, melt the white chocolate chips and butter together in the microwave, stirring until smooth. Let it cool slightly. In a separate bowl, whip the heavy cream until stiff peaks form. Gradually add the powdered sugar and vanilla extract to the cream, then gently fold in the melted white chocolate until smooth. - Make the Dark Chocolate Ganache:
In a microwave-safe bowl, melt the dark chocolate chips and butter together, stirring until smooth. - Assemble the Cake:
Slice the cooled cake layers in half horizontally to create four layers. Spread a layer of white chocolate frosting between each cake layer. - Decorate the Cake:
Frost the top and sides of the cake with the remaining white chocolate frosting. Drizzle the dark chocolate ganache over the top, letting it drip down the sides, and serve with a generous drizzle of raspberry coulis. - Chill & Serve:
Refrigerate the cake for 30-60 minutes to set the ganache and frosting. Serve with extra raspberry coulis on the side for an added burst of flavor.
The Tuxedo Cake with Raspberry Coulis is a decadent dessert that perfectly balances the rich, velvety chocolate layers with the bright, tart raspberry sauce. The creamy white chocolate frosting adds a luxurious touch, while the dark chocolate ganache provides an indulgent finish. This cake is a perfect choice for a special celebration, offering a sophisticated and fruity twist on the classic Tuxedo Cake that will leave your guests delighted.
Tuxedo Cake with Mocha Buttercream
This Tuxedo Cake with Mocha Buttercream is an irresistible combination of rich chocolate and coffee flavors. The deep chocolate cake layers are paired with a smooth and creamy mocha buttercream frosting that has a subtle coffee kick. The chocolate ganache on top completes this dessert, creating a bold and indulgent treat for coffee lovers and chocolate fans alike.
Ingredients:
- 1 box chocolate cake mix (plus ingredients as directed)
- 1 tbsp instant coffee granules
- ½ cup hot water
- 1 ½ cups unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp milk
- 2 tsp vanilla extract
- 1 cup dark chocolate chips
- 2 tbsp butter
Directions:
- Bake the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans. Prepare the chocolate cake mix according to the instructions, adding 1 tbsp of instant coffee granules dissolved in ½ cup of hot water to the batter for a coffee-flavored boost. Bake the cakes according to package directions and let them cool completely. - Make the Mocha Buttercream Frosting:
In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, and mix until fluffy. Add the cocoa powder, milk, vanilla extract, and the remaining coffee mixture. Beat until smooth and fully combined. - Make the Dark Chocolate Ganache:
In a microwave-safe bowl, melt the dark chocolate chips and butter together in the microwave, stirring until smooth and glossy. - Assemble the Cake:
Slice the cooled cakes in half horizontally to create four layers. Spread a generous layer of mocha buttercream between each layer of cake. - Decorate the Cake:
Frost the entire cake with the remaining mocha buttercream. Drizzle the dark chocolate ganache over the top, allowing it to drip down the sides of the cake for a dramatic effect. - Chill & Serve:
Refrigerate for 30 minutes to set the ganache before serving.
This Tuxedo Cake with Mocha Buttercream is a dream come true for coffee and chocolate lovers. The mocha buttercream offers a smooth, rich texture with a perfect coffee flavor that enhances the chocolate without overpowering it. The addition of dark chocolate ganache elevates the cake, making it a luxurious dessert suitable for any occasion. This cake offers a bold and indulgent treat, ideal for special celebrations or after-dinner gatherings.
Tuxedo Cake with Toffee Crunch
This Tuxedo Cake with Toffee Crunch combines rich chocolate cake layers with creamy buttercream and a delightful toffee crunch for added texture and sweetness. The combination of the smooth frosting, decadent chocolate layers, and crunchy toffee pieces creates a dessert that is both indulgent and satisfying. It’s a fun twist on the traditional Tuxedo Cake, perfect for toffee lovers.
Ingredients:
- 1 box chocolate cake mix (plus ingredients as directed)
- 1 cup heavy cream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup toffee bits (store-bought or homemade)
- 1 cup dark chocolate chips
- 2 tbsp butter
Directions:
- Bake the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans. Prepare the chocolate cake mix as directed on the box. Bake according to the package instructions and let the cakes cool completely. - Make the Buttercream Frosting:
In a mixing bowl, beat the softened butter until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, and beat until light and fluffy. Add the vanilla extract and heavy cream, and mix until smooth and creamy. - Make the Dark Chocolate Ganache:
In a microwave-safe bowl, melt the dark chocolate chips and butter together, stirring until smooth. - Assemble the Cake:
Once the cakes are cool, slice them in half horizontally to create four layers. Spread a generous layer of buttercream between each cake layer, then sprinkle with a handful of toffee bits. - Decorate the Cake:
Frost the entire cake with the remaining buttercream frosting. Drizzle the dark chocolate ganache over the top, allowing it to drip down the sides, and sprinkle the remaining toffee bits on top for extra crunch. - Chill & Serve:
Refrigerate for 30 minutes to allow the ganache to set. Slice and serve.
The Tuxedo Cake with Toffee Crunch is a delightful dessert that brings together the richness of chocolate and buttercream with the satisfying crunch of toffee. The combination of smooth frosting and crunchy toffee makes every bite a treat, offering a fun and indulgent twist on the classic Tuxedo Cake. This cake is perfect for anyone who loves the sweet and crunchy texture of toffee and will be a sure hit at any celebration.
Tuxedo Cake with Lemon Cream Cheese Frosting
This Tuxedo Cake with Lemon Cream Cheese Frosting offers a vibrant contrast to the traditional rich chocolate layers. The zesty lemon-infused cream cheese frosting lightens up the deep chocolate flavor, creating a balanced, refreshing dessert. With a tangy, creamy frosting paired with the indulgent chocolate cake, this cake is perfect for those who enjoy a citrus twist in their desserts.
Ingredients:
- 1 box chocolate cake mix (plus ingredients as directed)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- 2 tsp vanilla extract
- 1 cup heavy cream
- ½ cup dark chocolate chips
Directions:
- Bake the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans. Prepare the chocolate cake mix according to the instructions on the box. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely. - Prepare the Lemon Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until the mixture is light and fluffy. Add the lemon juice, lemon zest, and vanilla extract. Mix well until smooth. - Make the Dark Chocolate Ganache:
In a microwave-safe bowl, melt the dark chocolate chips and butter together, stirring until smooth and glossy. - Assemble the Cake:
Slice the cooled cakes in half horizontally to create four layers. Spread a layer of lemon cream cheese frosting between each layer. - Decorate the Cake:
Frost the top and sides of the cake with the remaining lemon cream cheese frosting. Drizzle the dark chocolate ganache over the top of the cake and let it drip down the sides for a decorative touch. - Chill & Serve:
Refrigerate for 30-60 minutes to allow the ganache to set and the frosting to firm up.
The Tuxedo Cake with Lemon Cream Cheese Frosting offers a wonderful blend of deep chocolate and tangy lemon flavors. The light and creamy frosting complements the rich chocolate cake perfectly, creating a dessert that is both refreshing and indulgent. This cake is an excellent choice for any celebration, offering a bright and citrusy twist on a classic favorite.
Tuxedo Cake with Peanut Butter Ganache
This Tuxedo Cake with Peanut Butter Ganache adds a bold twist to the traditional dessert, combining rich chocolate layers with a creamy peanut butter ganache. The deep chocolate flavor is perfectly complemented by the slightly salty, nutty taste of peanut butter, making it a decadent choice for peanut butter lovers. The smooth ganache coating provides an indulgent finish to this luxurious cake.
Ingredients:
- 1 box chocolate cake mix (plus ingredients as directed)
- ½ cup creamy peanut butter
- ½ cup heavy cream
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1 cup dark chocolate chips
- 2 tbsp unsalted butter
- 1 tbsp milk
Directions:
- Bake the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans. Prepare the chocolate cake mix according to the instructions on the box. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely. - Prepare the Peanut Butter Ganache:
In a heatproof bowl, melt the dark chocolate chips and butter together in the microwave, stirring until smooth. Add the peanut butter and mix until fully combined. Add the heavy cream, powdered sugar, and vanilla extract, stirring until smooth and glossy. Let the ganache cool slightly to thicken. - Assemble the Cake:
Slice the cooled cakes in half horizontally to create four layers. Spread a layer of peanut butter ganache between each cake layer. - Decorate the Cake:
Frost the entire cake with the remaining peanut butter ganache, covering the top and sides. Drizzle any leftover ganache over the top of the cake for a decorative touch. - Chill & Serve:
Refrigerate for 30-60 minutes to set the ganache before serving.
The Tuxedo Cake with Peanut Butter Ganache is the perfect combination of rich chocolate and creamy peanut butter. The ganache offers a smooth and velvety texture that complements the deep chocolate cake, while the peanut butter adds an irresistible flavor twist. This cake is ideal for peanut butter lovers and is sure to be a hit at any occasion, whether it’s a celebration or a cozy gathering.
Tuxedo Cake with Salted Caramel Drizzle
This Tuxedo Cake with Salted Caramel Drizzle offers a luxurious combination of dark chocolate cake, smooth buttercream, and rich salted caramel. The sweet and slightly salty caramel drizzle elevates the dessert, balancing out the sweetness of the cake. The result is an indulgent treat that delivers layers of flavor and texture with every bite.
Ingredients:
- 1 box chocolate cake mix (plus ingredients as directed)
- 1 ½ cups heavy cream
- 1 cup unsalted butter, cubed
- 1 cup brown sugar
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1 ½ cups powdered sugar
- 2 tbsp milk
- 1 cup dark chocolate chips
Directions:
- Bake the Cake:
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans. Prepare the chocolate cake mix as directed on the box. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely. - Make the Salted Caramel Sauce:
In a saucepan, combine the heavy cream, butter, and brown sugar over medium heat. Stir constantly until the mixture is smooth and begins to boil. Let it simmer for 5-7 minutes, then remove from heat. Stir in the vanilla extract and sea salt. Let the caramel cool and thicken slightly. - Prepare the Buttercream Frosting:
In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and continue beating until fluffy. Add the milk and vanilla extract, mixing until the frosting is light and smooth. - Make the Dark Chocolate Ganache:
In a microwave-safe bowl, melt the dark chocolate chips and butter together, stirring until smooth. - Assemble the Cake:
Slice the cooled cakes in half horizontally to create four layers. Spread a layer of buttercream frosting between each layer. - Decorate the Cake:
Frost the top and sides of the cake with the remaining buttercream frosting. Drizzle the salted caramel sauce over the top of the cake, allowing it to drip down the sides. Drizzle the dark chocolate ganache over the top as well for an extra indulgent touch. - Chill & Serve:
Refrigerate for 30-60 minutes to allow the ganache and caramel to set before serving.
The Tuxedo Cake with Salted Caramel Drizzle is an indulgent and decadent dessert that balances the richness of chocolate with the sweet-and-salty appeal of caramel. The salted caramel sauce adds a unique flavor that complements the chocolate layers and frosting, creating a delicious contrast of textures and tastes. This cake is ideal for any special occasion and will impress guests with its bold flavors and beautiful presentation.
Note: More recipes are coming soon!
