The Ultimate Tuxedo Cake: A Texas-Sized Showstopper Recipe

The Pastry Queen's Black-and-White Masterpiece

In the heart of the Texas Hill Country, specifically at the Rather Sweet Bakery in Fredericksburg, dessert isn't just a course—it's an event. The Tuxedo Cake is the epitome of this philosophy. Listed among the elite "Desserts for Special Occasions," this cake is designed to be as visually stunning as it is delicious. It captures the "Texas-style" ethos of making everything bigger, better, and completely over-the-top.

A true Tuxedo Cake relies on the dramatic contrast between deep, dark chocolate layers and a bright, creamy white filling. While our Whole Lemon Muffins are the stars of the breakfast case, this cake is what you bring out when you want to impress a crowd. It’s rich, sinful, and exactly what a celebration cake should be.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup high-quality cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup strong hot coffee
• 1 lb white chocolate, finely chopped (for the mousse filling)
• 2 cups heavy whipping cream
• 8 oz bittersweet chocolate (for the ganache glaze)

Instructions

1. Bake the Cake: Preheat your oven to 350°F. Whisk together the dry ingredients, then add the buttermilk, oil, and eggs. Slowly stream in the hot coffee. Pour into two 9-inch pans and bake for 30-35 minutes.
2. Prepare the White Chocolate Filling: Melt the white chocolate with 1/2 cup of the cream. Let it cool, then fold in the remaining 1.5 cups of cream, whipped to stiff peaks.
3. Assemble the Layers: Once the cakes are completely cool, split each layer in half horizontally. Stack the layers, spreading a thick, even coat of the white chocolate mousse between each.
4. Glaze with Ganache: Heat the bittersweet chocolate with a splash of cream until smooth. Pour the warm ganache over the top of the chilled cake, letting it drip elegantly down the sides.

Serving and Storage

Because this cake uses real cream and high-quality chocolate, it must be kept refrigerated. Serve it slightly chilled or at room temperature for about 20 minutes before slicing. As Rebecca Rather often says, don't worry about perfection—the "hands-in" approach and a little extra whipped cream can fix almost any mistake. This cake is meant to be shared with friends, much like the community spirit found in a small-town Texas bakery.