Chocolate Tuxedo Cake

Desserts, Recipes

This is hands down the best chocolate cake I have ever made. It’s super moist, and decadent. I love this recipe because it’s simple to make! Isn’t that everyone’s favorite recipe? Ha! Another thing that I wanted to mention is that I used an old fashioned buttercream frosting here because I didn’t have powdered sugar. I promise this is absolutely DIVINE! If you want to use a classic buttercream frosting with powdered sugar – then by all means, but this came out perfect. I hope you enjoy this wonderful cake with your loved ones 🙂

Chocolate Tuxedo Cake

  • Servings: 12
  • Difficulty: easy
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Recipe: Yields 12 Servings

Ingredients:

For The Cake:

  • 1 3/4 Cup All Purpose Flour
  • 2 Cups Sugar
  • 3/4 Cup Unsweetened Cocoa Powder
  • 1 Tablespoon Espresso Powder
  • 1 1/2 Teaspoon Baking Powder
  • 1 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Eggs
  • 1 Cup Half and Half (or milk)
  • 1/2 Cup Vegetable Oil
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Boiling Water

For the Cream Cheese Buttercream Frosting:

  • 1/2 Cup Half and Half (or milk)
  • 2 Tablespoons Flour
  • Pinch of Salt
  • 3/4 Cup Sugar
  • 1/2 Cup (1 Stick) Butter Softened
  • 4 oz Cream Cheese Softened
  • 2 Teaspoons Vanilla Extract

Directions

For the Cake:

  • Heat the oven to 350°F then grease and flour two 9″ round baking pans.
  • Stir together the flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • Bake it at 350°F for 30-35 minutes or until a wooden pick in the center comes out clean.
  • Cool the cakes for about 10 minutes then place them on wire racks to cool completely. (Very important to cool COMPLETELY before frosting :))

For the Frosting:

  • Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly.
  • Remove from heat and let cool to room temperature.
  • In a mixing bowl using an electric mixer beat sugar and butter, and cream cheese together until smooth and creamy. Beat in the cooled flour mixture until it is light and fluffy (this takes about 2 minutes or until its lighter in color). Beat in the vanilla.
  • Put the frosting in a piping bag or a bowl and let it cool in the fridge until you’re ready to frost the cakes!

Tip* If you want the frosting to be thicker, you can add more sugar. If you want to speed up the cooling process of the cakes, you can put them in the freezer to cool faster!

Enjoy!

-Hilda 🙂