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Homemade tuxedo cake recipe with three chocolate layers, white and dark chocolate mousse filling, and glossy mirror ganache topping

Tuxedo Cake Recipe

A showstopping tuxedo cake with three rich chocolate cake layers, silky white chocolate mousse, dark chocolate mousse, and a glossy mirror ganache topping. Better than Costco's version and perfect for birthdays, holidays, or any special occasion.
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Prep Time 45 minutes
Cook Time 25 minutes
3 hours
Total Time 4 hours 10 minutes
Servings: 12
Course: Dessert, Cake
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake Layers
  • 2 cups all-purpose flour 250g
  • 2 cups granulated sugar 400g
  • 3/4 cup unsweetened cocoa powder Dutch-process preferred (75g)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature (240ml)
  • 1 cup hot brewed coffee freshly brewed (240ml)
  • 1/2 cup vegetable oil 120ml
  • 2 tsp pure vanilla extract
For the White Chocolate Mousse
  • 8 oz white chocolate high-quality, chopped (225g)
  • 1 1/2 cups heavy whipping cream divided (360ml)
  • 1 tsp vanilla extract
For the Dark Chocolate Mousse
  • 8 oz bittersweet chocolate 60-70% cocoa, chopped (225g)
  • 1 1/2 cups heavy whipping cream divided (360ml)
  • 2 tbsp powdered sugar
For the Chocolate Ganache Glaze
  • 8 oz semisweet chocolate chopped (225g)
  • 3/4 cup heavy cream 180ml
  • 2 tbsp light corn syrup for shine
  • 1 tbsp unsalted butter

Equipment

  • 3 8-inch round cake pans Lined with parchment paper
  • 1 Stand Mixer or Hand Mixer For whipping cream
  • 1 Wire cooling rack For cooling cakes & glazing
  • 1 Offset spatula For spreading mousse layers
  • 1 Large mixing bowls At least 3
  • 1 Kitchen thermometer For ganache (90°F target)
  • 1 Cake turntable Optional but recommended
  • 1 Sharp serrated knife For clean slices

Method
 

Bake the Chocolate Cake Layers
  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
  3. In a separate bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix on medium speed for 2 minutes.
  4. Carefully stream in the hot coffee while mixing on low speed. The batter will be very thin — this is exactly what creates a moist, tender crumb.
  5. Divide the batter evenly between the three prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the White Chocolate Mousse
  1. Heat 1/2 cup of heavy cream in a small saucepan until just steaming (do not boil). Pour over the chopped white chocolate in a heatproof bowl and let sit for 2 minutes, then stir until completely smooth. Cool to room temperature.
  2. In a separate bowl, whip the remaining 1 cup of heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the white chocolate mixture in 3 additions until fully incorporated. Refrigerate for 30 minutes.
Make the Dark Chocolate Mousse
  1. Repeat the same process with the bittersweet chocolate: heat 1/2 cup of cream, pour over chopped chocolate, stir until smooth, and cool to room temperature.
  2. Whip the remaining 1 cup of heavy cream with powdered sugar to stiff peaks. Gently fold into the dark chocolate base until fully combined. Chill in the refrigerator until ready to use.
Assemble the Cake
  1. Place the first cooled cake layer on a cake stand or turntable. Spread a thick, even layer of dark chocolate mousse over the top.
  2. Add the second cake layer and spread a thick layer of white chocolate mousse on top. Finish with the third cake layer, top side down for a flat surface.
  3. Apply a thin crumb coat of ganache around the entire cake to seal in crumbs. Chill in the refrigerator for at least 30 minutes.
Pour the Mirror Ganache
  1. Heat the cream and corn syrup in a saucepan until steaming. Pour over the chopped semisweet chocolate and butter in a heatproof bowl. Let sit for 2 minutes, then stir until silky smooth and glossy.
  2. Let the ganache cool to 90°F (32°C) — this is the perfect temperature for a mirror finish.
  3. Place the chilled cake on a wire rack set over a baking sheet. Slowly pour the ganache over the top of the cake, letting it cascade down the sides naturally for that signature tuxedo cake mirror finish.
  4. Chill the assembled cake for at least 2 hours before slicing. For clean cuts, dip a sharp knife in hot water, wipe dry, and slice. Serve and enjoy!

Notes

STORAGE:
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap individual slices in plastic wrap and foil, freeze for up to 2 months.
• Thaw overnight in the refrigerator before serving.
MAKE-AHEAD TIPS:
• Cake layers can be baked 2 days in advance — wrap tightly in plastic wrap at room temperature.
• Mousse layers can be made 1 day ahead and stored covered in the fridge.
• The fully assembled cake can be made 1 day in advance for best results.
VARIATIONS:
• Raspberry Tuxedo Cake: Add a layer of fresh raspberry compote between the cake layers.
• Mocha Tuxedo Cake: Add 2 tbsp espresso powder to the dark chocolate mousse.
• Coconut Tuxedo Cake: Fold ½ cup toasted coconut into the white chocolate mousse.
PRO TIPS:
• Use Dutch-process cocoa for the deepest color and richest flavor.
• Room-temperature ingredients blend more smoothly — don't skip this step.
• Chill the cake between every mousse layer to prevent sliding.
• For perfect bakery-style slices, dip your knife in hot water and wipe dry between cuts.