TUXEDO CAKE
Bring a dramatic-looking Tuxedo Cake to any special occasion. This chocolate Tuxedo Cake with white frosting and chocolate glaze is an elegant dessert.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
- Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
- Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
- Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.
Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrate 79 g, Fiber 1 g, Sugar 64 g, Protein 5 g
TUXEDO CAKE
This absolutely gorgeous cake was featured in Texas Co-op Magazine and comes from the Texas Hill Country's favorite Bakery--Rather Sweet Bakery and Cafe. It gives very detailed instructions, dont let the long list stop you from trying this cake--it is so worth the effort--just gorgeous!Hope you enjoy.
Provided by Peggy Lynn
Categories Dessert
Time 2h5m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom.
- Preheat the oven to 350°.
- Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy).
- Combine the butter, water and canola oil in a medium saucepan set over medium heat.
- In a large bowl, stir together the sugar, cocoa and flour.
- Pour the butter mixture into the sugar mixture and whisk until smooth.
- Whisk in the eggs, one at a time, then whisk in the buttermilk.
- Whisk in the baking soda, salt and vanilla all at once.
- Transfer the batter to the prepared pans.
- For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another.
- Set two layers on one rack and the third on the other.
- For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
- Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
- Monitor the layers carefully for doneness; each one may be done at different times.
- Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks.
- Cool the cakes completely, at least two hours, before frosting.
- To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.
- Add the powdered sugar and whip until thoroughly combined.
- Place one cake layer on a plate and spread some of the frosting over the top.
- Top with the remaining layers, thickly coating the top and sides of each with frosting.
- Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour.
- To Make The Glaze: Place the chocolate in a medium bowl.
- Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.
- Pour the hot cream over the chocolate and stir until it has melted completely.
- Stir in the syrup and the vanilla.
- Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes.
- Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake.
- Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup).
- Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
- Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
- The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.
Nutrition Facts : Calories 1136, Fat 69.7, SaturatedFat 32.9, Cholesterol 225.8, Sodium 500.1, Carbohydrate 124.3, Fiber 3.5, Sugar 82.3, Protein 10.5
PINK TUXEDO CAKE
Black tie event? This is the dessert you need. A fun play on a pink tuxedo, the cake is both formal and fun at the same time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 20
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray 4 (8-inch) round pans with cooking spray. Make and bake white cake mix as directed on box using water, oil and egg whites. Make and bake devil's food cake as directed on box using water, oil and eggs.Cool in pans 10 minutes; remove from pans to cooling racks. Cool 20 minutes. Refrigerate layers about 45 minutes for easier handling.
- Meanwhile, in small saucepan over medium heat, combine 10 egg whites and sugar. Cook, stirring frequently, until egg whites reach 160°F. Remove from heat, transfer to electric mixer fitted with a whisk attachment. Beat egg whites on high until white and shiny and the bowl of the electric mixer is no longer warm, about 10 to 15 minutes. Add butter, one piece at a time, until mixture is smooth and shiny. If mixture separates, beat until smooth. Add raspberry preserves, vanilla and food color and mix until blended.
- Using serrated knife, cut rounded top off cakes to make a level surface. Cut each layer in half horizontally to make 8 layers total. Alternate chocolate and white layers, filling each layer with 1/2 cup of the frosting. Thinly spread side and top of cake with 1 cup of the frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
- In small saucepan over low heat, combine chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and smooth. Cool 5 minutes. Pour ganache mixture on top of cake and allow to drip down side of cake. Cut fondant to create tuxedo tie and buttons as shown in photo. Place on cake.
Nutrition Facts : Calories 690, Carbohydrate 71 g, Cholesterol 105 mg, Fat 8, Fiber 1 g, Protein 6 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 32 g, TransFat 1 g
TUXEDO CAKE
This cake is sooooooooo delicious :)
Provided by melinda talbott
Categories Cakes
Time 30m
Number Of Ingredients 8
Steps:
- 1. HEAT over to 350 degress. PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool 10 min. Loosen cakes from sides of pans with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.
- 2. MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
- 3. CUT each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
- 4. MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Store cake in refrigerator.
CHOCOLATE TUXEDO CAKE
This is my husband's favorite cake. Delicious white chocolate cheesecake layered with moist chocolate cake. I haven't yet tried this recipe, but found it online and will make sometime soon. Preparation time is estimated. http://www.thatsmyhome.com/chocolate/tuxedo-cake.htm
Provided by RachelT
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- White Cheesecake Layer:
- Beat cream cheese with confectioners sugar until smooth. Blend in sour cream, vanilla extract and white chocolate.
- Stir the gelatin into the cold water in a small saucepan and allow mixture to stand several minutes to soften. Then heat mixture gently over a low setting until thoroughly dissolved. Cool briefly, then blend into the cream cheese mixture.
- Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mixture into prepared pan, cover top of pan and chill until firm.
- This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.
- Chocolate Layers:.
- Melt chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cool slightly.
- Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans.
- Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate. Whisk the flour with the baking soda and salt and gradually stir into the batter. Blend in the sour cream and divide batter evenly between the two prepared pans.
- Bake at 350F about 25 minutes or until layers spring back when lightly pressed in their centers. Cool layers in pans 10 minutes, then loosen and turn out onto a rack to complete cooling. Makes Two 9-inch layers
- Chocolate Sour Cream Frosting:
- Melt chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring until smooth. Transfer mixture to a large mixing bowl and cool 10 minutes.
- Stir in sour cream and vanilla extract. Gradually add confectioners sugar, beating until frosting is smooth.
- Assemble the Cake:
- Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled.
- Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand, quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer.
- Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers.
- Frost sides and top of cake and serve. The cheesecake layer will hold at room temperature several hours.
- For best results, serve cake within 3 hours of assembling.
- Refrigeration will cause the frosting to loose its beautiful sheen.
- Makes one, three layer, 9-inch round cake.
Nutrition Facts : Calories 974.7, Fat 59.4, SaturatedFat 36.5, Cholesterol 153.5, Sodium 519.1, Carbohydrate 107, Fiber 2.8, Sugar 87.7, Protein 11.9
TUXEDO CAKE
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Black ganache: Put whipped cream into a stainless steel saucepan and put it on low heat. When its hot, add the chocolate pieces and let it rest for 1 minute, then stir with a whisk until chocolate has melted and becomes shiny and creamy. Allow the ganache to cool in the freezer for approx. 15 minutes. When cool, beat the ganache cream with an electric mixer until it becomes fluffy and pale. White and cream ganache cream ganache for cake dressed: Follow the same procedure as for the black ganache cream! If you want, you can make one single black ganache cream, but keep about a quarter for covering the cake. Assembling the cake: Place the 1st cake layer (the sponge) on a plate, add the black ganache and level it well. If it seems soft,refrigerate the cake for aprox. 30 min. Over the black ganache cream, add the second layer of the white ganache and refrigerate as well, then put the second layer of cake (the sponge)and level the cake well with the remaining ganache.9Aprox. ¼ from the black ganache) Introduces the cake in the refrigerator until the frosting is ready. Glaze: (frosting) read more on http://gabrielacuisine.ro
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TUXEDO CAKE - SALLY'S BAKING ADDICTION
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4.9/5 (26)Category CakeCuisine AmericanTotal Time 5 hrs
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
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- Preheat the oven to 350. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment with more cooking spray, and set pans aside.
- Place the chocolate in a medium heatproof bowl. Place 1/2 cup of the heavy cream in a small saucepan set over medium heat and bring cream to a simmer. Do not allow to boil. Pour hot cream over the chocolate and let stand for 3 minutes. Add the corn syrup then whisk until chocolate melts and mixture is smooth. Let stand at room temperature until cool but not firm, about 30 minutes.
- Microwave white chocolate at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Allow to cool for several minutes.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until very smooth and creamy. Turn mixer to low and beat in cocoa powder, then gradually beat in 4 cups of powdered sugar. Beat 1 to 2 minutes more. Add 3 tablespoons of milk, vanilla, espresso powder (if using), and salt and beat to combine. Turn mixer to medium and beat until frosting is smooth. Add additional powdered sugar if frosting is too thin or additional milk if it is too thick.
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