Tuxedo Cake Recipe

Prepare and Preheat

Preheat oven to 350°F (175°C). Butter and line two 9-inch round cake pans with parchment; butter the parchment and lightly flour pans. Sift flour, baking powder, baking soda, salt into a bowl and set aside.

Mix Dry and Wet Bases

In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3–4 minutes. Add oil and mix briefly. Beat in the eggs one at a time, then stir in vanilla. Alternate adding the dry flour mixture and milk/buttermilk in three additions, beginning and ending with dry ingredients; mix until just combined.

Make Chocolate Batter

Remove about 2 cups of the plain batter into a separate bowl. To the remaining batter in the main bowl, sift in the 1/2 cup cocoa powder and mix until fully incorporated. Stir in the hot water to loosen the chocolate batter (this intensifies chocolate flavor).

Create Marble Swirl

Spoon dollops of chocolate and plain batters alternately into prepared pans. Using a knife or skewer, swirl through batter several times to create a marble pattern—do not overmix.

Bake and Cool

Bake for 28–35 minutes, rotating pans halfway, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans on a wire rack 10 minutes, then invert onto racks, remove parchment, and cool completely (about 1 hour). Level cakes if needed.

Heat Cream and Combine

Place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1 1/4 cups heavy cream until just simmering (bubbles form at edges). Pour the hot cream over the chopped chocolate and let sit 1–2 minutes to soften.

Emulsify and Chill

Stir the chocolate and cream gently until smooth and glossy. Add room-temperature butter, confectioners' sugar, vanilla and salt; stir until fully combined. Cover and refrigerate 2–3 hours until firm enough to spread or pipe (or chill until thick but still scoopable). If chilled too firm, gently whip or let sit at room temperature until spreadable.

Whip to Spreadable Consistency (Optional)

For a lighter texture, beat the chilled truffle cream with a hand mixer for 1–2 minutes until fluffy but still pipeable. Use immediately to layer the cake.

Prepare Ganache Base

Place semisweet and white chocolate in separate small heatproof bowls. Heat 1/2 cup heavy cream with the corn syrup until just simmering. Pour about two-thirds of the hot cream over the semisweet chocolate and the remaining over the white chocolate. Let stand 1–2 minutes.

Emulsify and Combine

Stir each bowl until smooth. If necessary, add small splash of cream to reach a pourable consistency (but keep ganache fairly thin for a delicate top layer). Allow both ganaches to cool until slightly thickened but still pourable (about 10–15 minutes).

Create Marble Top and Set

Place the bottom cake layer on a serving plate or turntable. Spread an even layer (about half) of the truffle cream over it. Place top cake layer. Pour semisweet ganache over center of cake and gently spread toward edges to create a thin even coat. Drop spoonfuls or a thin ribbon of slightly warm white chocolate ganache on top and use a skewer to drag for a marble effect. Refrigerate 20–30 minutes to set the ganache but avoid over-chilling so the truffle cream remains tender.

Assemble Cake

After the truffle cream has been chilled to spreadable consistency, place one cooled cake layer on a plate. Spread a generous, even layer (about 1 inch thick) of truffle cream over the layer. Top with the second cake layer and press gently to adhere.

Chill Before Slicing

Chill the assembled cake in the refrigerator 15–30 minutes after pouring ganache to allow the top to set and layers to settle. Bring cake to cool-room temperature 10–15 minutes before slicing for cleaner cuts.

Storage

Store refrigerated in an airtight cake box for up to 4 days. For best texture, remove from refrigerator 20–30 minutes before serving.