Tuxedo Cake

Recipe By
(21) 20 Reviews
Prep Time
Total Time

16 servings, 1 piece (155 g) each

Chocolate cake gets all dressed up! When the occasion calls for an extraordinary dessert, this dramatic-looking chocolate Tuxedo Cake with cream cheese frosting and chocolate glaze is the one to make.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • 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 pan with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
  • 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 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.

Special Extra

Garnish cake with white and dark chocolate curls. Warm 1 oz. Baker's White Chocolate by microwaving it, unwrapped, on MEDIUM for a few seconds or just until you can smudge the chocolate with your thumb. . Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with Baker's Premium 70% Cacao Dark Chocolate.

Special Extra

Garnish this stunning cake with Tuxedo Strawberries.


  • 16 servings, 1 piece (155 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (155 g) each
Calories 570
% Daily Value
Total fat 27g
Saturated fat 13g
Cholesterol 80mg
Sodium 510mg
Carbohydrate 81g
Dietary fibre 2g
Sugars 65g
Protein 6g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Sumayya |

    I made this for my family it turned out really gooooddd. Yes heavy but its a dessert :) I have made this icing before and to make it easier to spread I put 1 cup of cool whip and then its easy to spread, also I put 5 cups of icing sugar. I made it 2 10in pans and didn't cut them in half. Was really yummy. To make the to chocolate icing I did melt the chocolate first. Will make again for sure

  • browne@shaw.ca |

    The cake layers did not rise up very high. Therefore the filling and icing were too overbearingly sweet.

  • dianafournierfortin |

    For a smooth finish to this icing, run icing spreader under very hot water and icing will be smooth. I keep a mug of hot water near and it works great. Icing did not come out white but a butter cream colour due to butter.