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Strawberry Tuxedo Cake with Whipped White Chocolate Frosting


A luscious white and chocolate layered cake with my finest whipped white chocolate frosting, dark chocolate ganache and decadent chocolate covered strawberries and curls.

Strawberry Tuxedo Cake with Whipped White Chocolate Frosting | urbanbakes.com


I love this 4-layered vanilla-chocolate cake!  From baking to cake decorating, it was truly a labor of love.

I’m not a professional baker by any means so it did take several hours till completion.  I’m sure one with more experience can whip a cake like this in no time!  However, even with the many hours of messy frosted bowls here, plates of ganache dripped spoons there, and sporadic strawberries and chocolate curls everywhere in my home, it’s a wonder why I still enjoy baking cakes.  My only guess is that I strongly admire the details and aesthetics of what it takes to create a beautiful and practically flawless cake.  But what I do know, is that I really enjoy taking what I’ve envisioned and creating it on a blank cake much like an artist would on a blank canvas.

Strawberry Tuxedo Cake with Whipped White Chocolate Frosting | urbanbakes.com

However, this cake is not about the cake itself; it’s about the beauty and simplification of the whipped white chocolate frosting, the glossy dark chocolate ganache and the effortless chocolate covered strawberries and curls.

Strawberry Tuxedo Cake with Whipped White Chocolate Frosting | urbanbakes.comI wanted to make a frosting that made it easier to disguise the perimeter of alternating layers of cake.  Typical buttercream frostings tend to be thicker than the whipped version making it difficult to spread, let alone hide any imperfections of uneven layers.  Using Chocoley’s Bada Bing Bada Boom white chocolate candy & molding formula made it so easy I didn’t even have to crumb coat, thus less frosting used!  Exactly what I wanted!

Strawberry Tuxedo Cake with Whipped White Chocolate Frosting | urbanbakes.comThe ganache…  Isn’t it gorgeous?!

Ganache has a magical way of giving any cake or dessert a luscious look and with just two ingredients, anyone can make this!  If ever given the chance to make a cake, don’t pass this up.  I highly suggest you try making ganache some time.

Lastly, I used both Bada Bing Bada Boom white and dark chocolate dipping and coating formulas to cover the strawberries.  This too, made the process of coating strawberries seamless and if you’ve ever done this, you probably already know how tricky heated chocolate can be.  But not this.  As you can see, these strawberries have a flawless coat and not one was messed up in the process.  For the final finishing touch, I added chocolate curls to give it a more sophisticated look.  I hope it did the job.  ;-)

Strawberry Tuxedo Cake with Whipped White Chocolate Frosting | urbanbakes.com

Strawberry Tuxedo Cake with Whipped White Chocolate Frosting

Rating: 51

Prep Time: 2 hours

Cook Time: 1 hour, 30 minutes

Total Time: 4 hours

Yield: 1 9x9-inch cake

Luscious white and chocolate layered tuxedo cake with the finest whipped white chocolate frosting, dark chocolate ganache and decadent chocolate covered fresh strawberries and curls

Ingredients

  • CHOCOLATE CAKE
  • 2 1/4 cups all-purpose flour
  • 1 2/3 cups granulated sugar
  • 3/4 cup unsalted butter, softened
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 cups water
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking powder
  • 2 eggs
  • WHITE CAKE
  • 2 1/4 all-purpose flour
  • 1 2/3 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening
  • 1 1/4 cups whole milk
  • 1 teaspoon clear vanilla extract
  • 5 egg whites
  • WHIPPED WHITE CHOCOLATE FROSTING
  • 1 pound (16 oz.) Chocoley.com Bada Bing Bada Boom candy & molding formula white chocolate
  • 1 cup unsalted butter, softened
  • 6 cups confectioners sugar
  • 4 teaspoons clear vanilla extract
  • 6-8 tablespoons whole milk
  • DARK CHOCOLATE GANACHE
  • 1/2 cup Chocoley.com Bada Bing Bada Boom candy & molding formula dark chocolate
  • 1/3 cup heavy cream
  • CHOCOLATE CURLS
  • 1/2 cup Chocoley.com Bada Bing Bada Boom candy & molding formula dark chocolate
  • CHOCOLATE COVERED STRAWBERRIES
  • 1 dozen fresh strawberries, rinsed and dried
  • 1/2 cup Chocoley.com Bada Bing Bada Boom dipping & coating formula dark chocolate
  • 1/2 cup Chocoley.com Bada Bing Bada Boom dipping & coating formula white chocolate

Instructions

    Chocolate Cake
  1. Heat oven to 350 degrees F. Grease and lightly flour bottom and inside perimeter of 9x9-inch baking pan; set aside.
  2. In large bowl, beat all chocolate cake ingredients together until just combined. Note: do not over mix. Pour batter into baking pan.
  3. Bake 40-45 minutes or until a toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan before removing for additional cooling.
  4. White Cake
  5. Heat oven to 350 degrees F. Grease and lightly flour bottom and inside perimeter of 9x9-inch baking pan; set aside.
  6. In large bowl, beat all white cake ingredients together (except egg whites) until just combined.
  7. Beat in egg whites for 2 minutes. Pour batter into baking pan.
  8. Bake 40-45 minutes or until a toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan before removing for additional cooling.
  9. Whipped White Chocolate Frosting
  10. In medium bowl, melt white chocolate* (See Notes below)
  11. In an extra large bowl, beat butter until light and fluffy. Add in melted white chocolate and beat together for 30 seconds.
  12. Beat in confectioners sugar, vanilla and 6 tablespoons of milk until smooth and spreadable. Add 1/2 tablespoon at a time if frosting is too thick.
  13. Dark Chocolate Ganache
  14. In a small pot over high heat, bring dark chocolate and heavy cream to a boil, stirring continuously.
  15. Remove from heat, transfer to a heat-safe bowl to cool to a spreadable consistency.
  16. Chocolate Curls
  17. In small bowl, melt dark chocolate* (See Notes below).
  18. Pour and spread chocolate across the back side of a chilled baking sheet. Chill in refrigerator for 5 minutes or until chocolate creates a matte look and less shiny appearance.
  19. Using the back of a sharp bladed spatula pierce through the semi-harden chocolate and scrape across the pan to create chocolate curls.
  20. Using a toothpick, pick each curl up from the hollow center and gently place on a small dish for later use. NOTE: do not refrigerate; keep in a dry room temperature environment.
  21. Chocolate Covered Strawberries
  22. In two separate bowls, melt dark chocolate in one bowl* and melt white chocolate* in the other. (See Notes below).
  23. Dip each strawberry into melted chocolate and allow to dry on a parchment lined baking sheet.
  24. For variation in designing, pour melted chocolate into one corner of a zip lock bag, cut a tiny hole at one corner of the bag and create designs by drizzling chocolate over the coated strawberries.
  25. Assembly
  26. Once cakes have cooled, place each cake above a flat leveled surface. Use a long serrated knife at eye level to the cake, cut any dome-shaped tops to create an even flat surface; discard any scraps. You should now have 2 halves of each chocolate cake and white cake.
  27. Place one white cake layer over a cake plate/stand cut-side-down. Using an angled spatula, generously spread frosting on top. Place one chocolate cake layer cut-side-down over frosting and gently press downward to seal any gaps between the frosting and cakes. Spread frosting evenly across the top of the chocolate cake. Repeat this process alternating flavors of cake layers. (Note: frosting may spill over the sides of the cakes, it will be used.)
  28. Once layers have been frosted, continue to evenly frost around the sides of the cake. Generously apply more frosting if needed. Use a bench scraper to glide along the sides of the cake to sharpen edges and remove excess frosting.
  29. Pour slightly cooled ganache over the top of the cake allowing it to drip down the sides. The back of a spoon can be used to help guide the ganache in the desired direction. Allow cake to chill in fridge to harden the ganache about 10 to 15 minutes.
  30. Once ganache has hardened, decorate with chocolate covered strawberries and chocolate curls. Remember to use a toothpick to raise and transfer chocolate curls as they may easily break. Cut slices of cake using a sharp serrated knife. ENJOY!

Notes

* Melting white/dark Chocoley chocolates: In small bowl, melt chocolate in microwave for 30 seconds, stir and continue melting at 15 second intervals until about 75 % of chocolate has melted. Continue stirring until all of the white chocolate has completely melted.

- Chocolate Cake and White Cake recipes adapted (p. 14, 16) Betty Crocker Big Book of Cakes.

- Whipped White Chocolate Frosting recipe created by URBAN BAKES.

http://urbanbakes.com/strawberry-tuxedo-cake-with-whipped-white-chocolate-frosting/

Disclosure: I received a package of chocolates from Chocoley to create a recipe using their chocolates.  All opinions stated in this post is 100 % my own.


64 Responses to Strawberry Tuxedo Cake with Whipped White Chocolate Frosting

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  1. Please help! We are making this cake for my daughters FFA cake auction. We did a test run today and it was a hot mess! We used morsels like you recommended for a previous post. Icing clumped on the cake and the cake started falling apart when applying the icing and our ganache looked horrible! Any suggestions?

    Reply
    • Hi Aisha, I’ve seen shortening used over butter in white cake recipes to give it a more “white” appearance. Adding ingredients such as butter and eggs (including the yolk) can create a yellow hue. Hope this helps answer your question.
      – Connie

      Reply
  2. i made the chocolate cake it was really good ..love the look of it ……in couple of weeks ill try to make it like yours will let u know how it turns out thanks for sharing

    Reply
  3. Hello, I am hoping you see this asap as I am planning to make this cake TODAY for a party tomorrow so I don’t have time to order the candy, what department store product can I buy that is similar?
    Thanks in advance…

    Reply
    • Hi Mercedes! Lucky I saw your message right away. You can use semi-sweet or milk chocolate chips for the ganache and white chocolate chips for the frosting in the same amount/weight the recipe calls for. Please note, I have not tested the white chocolate frosting using white chocolate chips but this would be the best immediate alternative to store bought buttercream. As for the chocolate covered strawberries, check your local grocer in either the refrigerated produce section or the baking isle for “Baker’s dipping chocolate.” You can find it in Walmart, craft stores (such as Michael’s) and in most grocery stores. Have fun baking!
      – Connie

      Reply
  4. This cake is great. I made it the other day and it turned out perfect! I put my on a square white cake stand and it was beautiful, but the one you used is fantastic!! Where did you get it?? Steve

    Reply
    • Hi Steve! That’s wonderful! I’m so glad you liked the cake. I purchased this stand at TJMaxx, more specifically, the clearance section. You’d be surprised at all the knick knack finds in there and to be honest, I think this stand is meant to be used as a candle holder since the bottom is a squared mirror (which you don’t see in the photos). You may also find ones similar at HomeGoods. :) -Connie

      Reply
      • Thanks Connie. I also find great deals a TJMax too. Will keep my eyes open for other ideas for cake stands.

        Reply
  5. Hi Connie, I made this for my husband’s birthday, he loves chocolate but not a great cake lover, but hey you gotta have cake for a birthday! Anyhow the white cake really didn’t work for me. I followed the recipe carefully but now I’m wondering should the egg whites have been whipped and folded in? My cake came out rubbery, hardly tall enough to divide and full of big holes.
    Also is the ratio of baking soda to baking powder correct? I would have expected more baking powder.
    The chocolate cake was lovely!

    Reply
    • Hi Sue, I’m sorry the white cake didn’t come out exactly how you wanted. I understand that this could be frustrating and I hope you give it another try.

      It can be difficult to pinpoint exactly where the recipe went wrong as it could have been one thing or several things that caused this. I know the recipe works with the measurements listed since I’ve used it several times, examples: my cupcakes and for my tres leches cake.
      I double checked the ingredients and amounts listed in the recipe card and everything looks okay. Note that baking soda is not used in the white cake. As for tunnels, one thing I know for certain is that they can form when over mixing of the batter occurs. Do you think maybe this is what happened? Here is an article that is nicely detailed on tunnels and different errors in cakes. Click HERE. I hope this helps.
      PS: Happy Birthday to your husband. He’s on the right track with a preference for chocolate!

      Reply
  6. Hi Connie, I wanted to thank you for your help with my birthday cake. It turned out great the flavors were very delicious . I wanted to show you a picture but i could not post it. I’m looking forward to trying your yellow cake for my husband birthday this month.

    Reply
    • Hi Foodie! This makes me so happy to hear. Thank you for taking the time to let me know. I’m sure you’ll love the yellow cake as well. It’s my all-time favorite cake flavor. And thank you for trying to take a photo! If you want, you can post it on my Facebook Fan page, but don’t worry, you don’t have to. The fact that you tried was very nice of you.

      Reply
  7. This looks good!!! Im going to attempt to make this fir my birthday. Do you have any decorating instructions? I can make due by looking at the pictures. Do you have any tips? Thank you

    Reply
    • Hi Foodie! Happy to hear you’ll be making this cake for your birthday! I updated the recipe card to include the Assembly directions. My best recommendation would be to use the correct tools (assuming the cakes are good to go). An offset (angled) spatula and bench scraper will do wonders in creating smooth, sharp edges. Take a look at the process of frosting and layering cakes in the .gif found here –>> http://urbanbakes.com/classic-yellow-cake-with-chocolate-frosting/ Hopefully this will give you a better idea. Hope this helps. Let me know how it turns out and Happy Birthday!

      Reply
      • Thank you for the tips! I never thought to use my bench scraper to smooth icing. I will def let you know how it comes out!!

        Reply
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