Tuxedo Bar Cake is the perfect special occasion dessert and can be found for purchase at big box stores, but now you can make your own at home! This recipe holds all the same layers of flavor with an even better scratch-made taste. And it feeds a crowd!
This time of year I should be probably be developing recipes with warm spices and seasonal flavors. But I’ve been otherwise occupied developing this Tuxedo Bar Cake recipe. If you’ve ever cruised by the refrigerated desserts section at Costco, Sam’s Club, or even your local grocery store, you’ve likely come across a version of this cake. I’ve tasted a few – some better than others. But across the board there are elements that taste a little bit manufactured or canned.
The appearance of the cake is a stunner! Those layers of chocolate mousse and cream cheese filling are so striking. I felt sure I could come up with a version that home bakers could manage. And with this recipe, I think I’ve accomplished just that!
Start at the Stove Top
If you’ve ever made Texas sheet cake, then this first step will be familiar. Start by heating butter, water, and dark cocoa powder in a saucepan. When the mixture is completely melted and smooth, remove it from the heat and let it cool.
Meanwhile, whisk dry ingredients: flour, brown sugar, espresso powder, baking soda and kosher salt together in a bowl; set aside. Next, in a large glass measure, whisk together some eggs, buttermilk, and vanilla. Then add it to the cooled chocolate mixture. Then, get the wet and dry together to form a consistent cake batter. This is easy enough to manage with a hand mixer.
11×17 Sheet Pan
Pour the batter into a parchment-lined, large jelly roll pan, about 11×17 inches. Most standard jelly roll pans are 10×15 – and that’s not big enough. If you have a slightly larger jelly roll pan (such as 17.25 x 12.25) that will work also.
Bake at 350°F, for about 18-20 minutes, or until a toothpick tester inserted near the center comes out clean.
Freeze and Trim
Let the cake cool down and then toss it in the freezer for at least 30 minutes. This will stiffen the cake enough to turn it out without cracking. While it is still chilled, trim the cake into three 11×5 inch pieces. You’ll have just enough cake scraps leftover to snack on. (For breakfast with coffee, if you’re me.)
Fill with Chocolate Mousse
This is such an easy mousse recipe, requiring just 2 ingredients: semisweet chocolate chips and heavy cream. The end result is light and yet very chocolaty. The gist of the technique is to make a quick ganache, then fold in whipped cream.
Layer on Vanilla Cream Cheese Filling
Vanilla cream cheese filling is the key to the overall balance of this cake. It’s a nice foil for all that chocolate. It’s essentially a cream cheese buttercream, but not an overly sweet one. This is a very simple formula that can be managed with a hand mixer.
Ganache on Top.
Yet another layer of chocolate! Combine semisweet chips, heavy cream, and 1 tablespoon of oil (sunflower is my go-to) in a microwave-safe bowl. Heat for 1 minute, then let stand for another minute. Whisk together until a smooth, shiny ganache forms. Let it stand at room temperature while you whisk together milk and confectioners’ sugar to make a white glaze. Pour the ganache on top of the cake, then add stripes of the white glaze. Use the tip of a butter knife to marble the two together. See the video of this technique in action.
Add Decorations
This is optional. Because the marbling is very pretty as-is. But to make this a convincing copycat, I added a chocolate frosting scroll like its inspiration. Instead of a fancy gold chocolate transfer plaque, I opted for a rolled cookie wafer and some chocolate truffles I had on hand. Anyone can manage this décor!
I really love how the end result turned out. Everyone who has tasted this is amazed at how light it is. It’s not the chocolate overload you’d expect. And the vanilla cream cheese filling helps achieve a balanced harmony of flavors.
It’s been a bit of a journey, figuring out a Tuxedo Bar Cake from scratch. Lots of journal notes and scribbles, but it all came together! I have a long list of store bought/manufactured cakes I’d like to try developing at home – and I’m slowly crossing them off the list (see here and here).
I love having this recipe as a resource for parties and special gatherings. It really is the perfect special occasion cake. Although it takes some time to assemble, it’s not difficult to make. And I’m pretty sure it’s destined for our holiday table this year. Enjoy!
Related recipe: Costco Vanilla Sheet Cake (Copycat Recipe)
Tuxedo Bar Cake
Cake
- 1 cup unsalted butter cubed
- 1 cup water
- 1/3 cup unsweet dark cocoa powder
- 2 cups all-purpose flour
- 1 1/2 cups light brown sugar packed
- 2 teaspoons espresso powder optional
- 1 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- 1/2 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
Chocolate mousse layer
- 1 cup heavy cream divided
- 1/2 cup semisweet chocolate chips or finely chopped semisweet chocolate
Vanilla cream cheese layer
- 4 oz. cream cheese
- 3 oz. white chocolate melted and cooled slightly such as Baker’s brand
- 1/3 cup unsalted butter at room temperature
- 1/2 tablespoon lemon juice
- 1/3 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Marbled ganache topping
- 1 cup semisweet chocolate chips or finely chopped semisweet chocolate
- ½ cup heavy cream
- 1 tablespoon sunflower oil or vegetable oil
- 1/2 cup confectioners’ sugar
- 1 tablespoon milk plus more if needed
Chocolate buttercream and décors
- 3 tablespoons unsalted butter at room temperature
- 1/2 cup confectioners’ sugar
- 2 tablespoons unsweet cocoa powder
- Milk or cream to thin
- 1 rolled cookie wafer such as Pirouette
- 3 fancy chocolate truffles store-bought
Cake
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Preheat the oven to 350°F. Grease a 17×11 inch rimmed baking sheet and line with parchment paper.
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In a medium saucepan, combine the butter, water, and cocoa. Heat over medium-low and whisk occasionally until the butter is melted and the mixture is smooth. Do not boil. Remove from the heat and let cool until slightly warm, about 15 minutes.
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In a mixing bowl, whisk together flour, brown sugar, espresso powder (if using), baking soda, and salt. If lumps of brown sugar remain, work them into the flour mixture with your fingers. When the mixture is smooth, make a well in the center.
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In a large glass measure with a pour spout (or a small bowl) whisk together the buttermilk, eggs, and vanilla. Add the buttermilk mixture to the cooled chocolate mixture in the saucepan, whisking constantly. Add the contents of the saucepan to the dry ingredients and beat until smooth. Scrape down the bowl and beat again briefly.
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Pour the batter into the prepared pan, spreading evenly. Tap the pan on a countertop to release trapped air bubbles and to level the batter.
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Bake for 18-20 minutes or until a toothpick tester inserted in the center comes out clean. Let cool. The cake should pull away slightly from the sides of the pan, but if it doesn’t, run a knife around the edges of the pan.
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Freeze the cooled cake until firm, at least 30 minutes and up to overnight.
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Invert the frozen cake onto a work surface. If it holds in the pan, let it warm at room temperature for 5 minutes and try again. Pull away the parchment paper; discard paper. Trim the cake so that you have three 11×5 rectangles. (You will have some cake scraps to snack on.) Cover the cake layers with plastic wrap while you make the fillings.
Chocolate mousse layer
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Place 1/2 cup of the heavy cream and semisweet chips in a microwave-safe bowl. Heat for 1 minute. Let stand for 1 minute. Whisk together until a shiny ganache forms. Let cool, almost completely, about 10-15 minutes.
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Place the remaining 1/2 cup heavy cream in the bowl of an electric mixer and beat until stiff peaks form. Fold the whipped cream into the ganache until no streaks of white remain. Cover and refrigerate while you prepare the vanilla cream cheese layer.
Vanilla cream cheese layer
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In the bowl of an electric mixer, beat the cream cheese on high speed for 2 minutes. Add the white chocolate and beat until smooth. Scrape down the sides of the bowl as needed.
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Add the butter and lemon juice; beat well to incorporate. Reduce speed to low and add the confectioners’ sugar, mixing until well blended. Beat in the vanilla extract. Cover and set aside.
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Place one cake layer on a serving platter and fill with the chocolate mousse; spread evenly. Top with a second cake layer. Add the vanilla cream cheese filling and spread evenly. Top with the final cake layer. Transfer the cake to the refrigerator while you prepare the ganache topping.
Marbled ganache topping
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For the ganache, place the chocolate chips, heavy cream, and oil in a microwave-safe bowl. Heat at 100% power for 1 minute. Let the mixture stand for 1 minute. Whisk together until a shiny ganache forms.
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For the white confectioners’ glaze, place the confectioners’ sugar and milk in a small bowl. Whisk together until combined. The mixture should easily fall from a spoon in a thin ribbon. If it’s too thick, add additional milk 1/4 teaspoon at a time until the correct consistency is achieved. Transfer to a piping bag or to a zip-top bag with a small hole in the corner snipped.
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Pour the ganache over the top of the cake, carefully spreading so it doesn’t fall over the sides too much (it’s okay if this happens though). Add lines of the white glaze to the top of the cake and marble with the tip of a butter knife (see video for action). Refrigerate while you prepare the chocolate buttercream.
Chocolate buttercream and décors
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In the bowl of an electric mixer (a hand mixer is fine here) combine the unsalted butter, confectioners’ sugar and cocoa powder. Mix until combined then add milk 1 tablespoon at a time, while mixing, to thin to piping consistency. Beat until combined and fluffy.
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Transfer the buttercream to a piping bag with a plain round 1/2” decorator tip, or a 1/2” hole snipped in the end of the bag.
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Remove the cake from the refrigerator. Pipe a large sweeping ‘S’ shaped scroll from one short end of the cake to the other (see video for action). Arrange the wafer cookie in the center, with truffles arranged around the cookie. Refrigerate until ready to serve. Bring to room temperature for best texture and flavor.
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Cake will keep for up to 1 week in the refrigerator.
Make Ahead: This cake can be made ahead and frozen without the ganache marbling and decors on top. Assemble the cake and fillings, wrap well in plastic wrap and then in aluminum foil and freeze for up to 2 months. Thaw in the refrigerator before topping with the marbled ganache and decors.
Freeze Slices: Once the cake has its ganache topping, you can still freeze slices if you’re not too concerned about the decorative marbling. Slice the cake into pieces and place on a parchment lined baking sheet. Freeze until solid, about 30 minutes. Then wrap each piece in plastic wrap, and then in aluminum foil. Thaw in the refrigerator. The ganache topping may have impressions from the plastic wrap, and it may stick a little, but it will be just as tasty.
