Strawberry Tuxedo Cake

It’s simple really – I like cake. As a result I do a lot of cakes here, so here’s another for us all to enjoy—strawberry tuxedo cake. This might exist somewhere either under this name or another, but I haven’t Google’d it. For now, I want the vision of this cake as is—as it appears bumping around in my not-so-little head.

Strawberry Tuxedo Cake from BakersRoyale

It’s true, I’m shaped like a bobble head figure, so to compound that, my genetic computation decided to compliment that with a a pair of T-Rex arms. If you’ve seen me, or when you do, take a close look—it’s true and it’s funny, so please hold all comments saying I have a warped body perception. I’m quite happy and amused by my one-of-a-kind body.

I know—I’ve gone off topic again. I do that more often than I probably should, but then again, that would require—me or you, to define “should”. And that would be no fun, since I certainly don’t want this space crowded with “should-s” and shouldn’t-s”.

Strawberry Tuxedo Cake from Bakers Royale

So without a proper segway—what is the topic for today? The photographed dessert—a mix of some my favorite go-to recipes assembled to make a Strawberry Tuxedo Cake. The white cake portion is from here. The chocolate cake recipe is from here.The vanilla swiss meringue buttercream frosting is from here. And small note, this is a big cake. To make it like the picture, follow the instructions and cut the almost-fully-assembled cake in half for two loaf shape cakes. (I did so to save time by making one cake and turning it into two cakes for two separate occasions.) Along with that, you’ll see one layer is missing—that’s what happens when your having wine while cutting cake layers—one white layer became wine stained after I knocked it over with my elbow.

Strawberry Tuxedo Cake from BakersRoyale 210x260

this recipe

Strawberry Tuxedo Cake



White cake

  • 2 sticks plus 2 tablespoons unsalted butter, room temperature, plus more for pans
  • 4 1/2 cups cake flour (not self-rising) plus more for pans
  • 1 1/2 cups whole milk
  • 9 large egg whites, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 2 1/4 cups sugar

Chocolate cake

  • 1 1/2 cups unsweetened cocoa powder, plus more for dusting
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 3 large eggs, lightly beaten
  • 1 1/2 cups hot water

Ganache frosting

  • 10oz. bittersweet chocolate, chopped
  • 3/4 cup of cream
  • 2 tablespoons of butter

Swiss meringue buttercream frosting

  • 7 large egg whites
  • 2 1/4 cups sugar
  • 6 sticks unsalted butter, sliced and softened
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 pound of strawberries



To make white cake:

  1. Preheat oven to 350 degrees. Butter two 9 inch square cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with flour; tap out extra.
  2. Place milk, egg whites, extracts and stir to combine. In a separate bowl, sift together the flour, baking powder, and salt; set aside.
  3. Place butter in the bowl of an electric mixer fitted with the paddle attachment, beat on medium speed for 30 seconds. While the machine is still running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes, scraping down sides of bowl as necessary.
  4. Add in one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just combined. Add remaining flour and milk mixtures in 2 separate batches beating between additions until fully combined. Scrape down sides of bowl, and stir by hand to finish.
  5. Evenly divide batter between prepared pans. Smooth surface with a rubber spatula. Bake for about 25-30 minutes or until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean.
  6. Cool cakes in pans on wire racks for 5 minutes. Run a small metal spatula along edge of cake, invert cake and discard paper. Cool completely on rack, top side up.

To make chocolate cake:

  1. Preheat oven to 350 degrees. Butter two 9 inch square cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
  2. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
  3. Evenly divide batter between prepared pans. Bake 45 to 55 minutes, rotating the pans half way through. Cake is ready when cake tester inserted in the center comes out clean.
  4. Cool cakes in pans on wire racks for 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up.

To make ganache frosting:

  1. Place chocolate in a heatproof bowl. Place cream in a small saucepan over medium heat and bring to a boil. Pour boiling cream over chocolate. Gently stir until chocolate is completely melted and shiny, about 2 minutes. Set aside to cool and thicken about 1-1 1/2 hours.

To make Swiss meringue buttercream:

  1. Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
  2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
  4. Add salt and flavoring, mix to combine.


  1. Line knife parallel to bottom of cake and cut cake in half horizontally. Place white cake layer down on cake board. Using an offset spatula spread ganache on top. Using a second offset spatula spread buttercream on top. Next place sliced strawberries on top. Then stack one chocolate layer on top of strawberries.
  2. Repeat step 1 two more times.
  3. Frost perimeter and top of cake with remaining buttercream. Flash freeze cake for 30 minutes (this will prevent the buttercream from melting for the next step).
  4. Slowly reheat ganache, then pour warm ganache on top of cake. Cover top of cake with quartered strawberries.

A few notes:

Of course this is a multi-step cake, so save yourself some craziness and avoid making everything in one day:

  • Make the frosting up to a week in advance (keep refrigerated until ready to use. Bring to room temperature before frosting).
  • The cakes can be made two days in advance and kept tightly wrapped in the refrigerator.
  • The recipe makes a large one level cake. Alternately, you can trim down one white and one chocolate cake to 6 inches squares for a two tier cake.. To assemble the cake as seen in the picture (loaf shape) cut cake in half after step 2 of the instructions, then follow remaining instructions.

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  1. Avatar for Naomi RobinsonRosa says

    what a beautiful cake, I have a question though: the picture looks like 2 layers of chocolate and 1 layer of white cake but the recipe looks like it would have 4 layers 2 chocolate and 2 white, am I missing something?

    • Avatar for Naomi Robinson

      CINDY replied: — July 23rd, 2013 @ 3:48 am

      Rosa I thought the same…what are we to do with the 2nd white cake layer?
      Or maybe just leave it out and let the kids eat it :-)

      • Avatar for Naomi Robinson

        Naomi Robinson replied: — July 23rd, 2013 @ 3:28 pm

        Hi Rosa and Cindy – It’s only missing from the picture because I knocked over my wine glass while cutting it in half. Which of course rendered it useless for this layered cake, but perfectly fine for consumption (a happy accident that may turn into a recipe).

  2. Avatar for Naomi Robinson says

    I’m laughing. Not at you but because my kids always quote the t-rex from Meet The Robinsons “I’ve got a big head and little arms” as they do this awkward zombieish t-rex walk. Regardless to your arms and head size. You make some ridiculously gorgeous desserts. I wish I had the ambition to make this right now.

  3. Avatar for Naomi RobinsonAla says

    Regardless of whether or not the bit about T-rex arms is true, it is a truth universally acknowledged that everyone likes T-rexes. And especially T-rexes with T-rex arms. And maybe Tuxedo cake. Yum!

  4. Avatar for Naomi RobinsonHeidi says

    What an outstanding cake!! I just had a minor question, which may or may not be a really dumb question. You said you prepared two square cake pans for the white cake and also two square cake pans for the chocolate, and then divided the batter equally when you were making each one. If that was done, then upon cutting the layers in half to start assembly, wouldn’t you have 4 layers of each flavor? Resulting in an 8 layer cake? I am just confused as to what happens to the second cake of each flavor. I am sorry if I am missing something basic! Thanks for the beautiful inspiration!

  5. Avatar for Naomi RobinsonEmily says

    Hi! I have a question about the ganache. Where the ingredients are listed, i tsays @ tablespoons of butter. However, the directions do not say anything about it.
    Thank you!

  6. Avatar for Naomi RobinsonMary Ellen says

    Is 6 sticks of butter the correct amount in the buttercream or should it be 6 TBS? Has anyone made this?

  7. Avatar for Naomi Robinsontel says

    I noticed that you have different recipes for chocolate cake like this recipe and “best chcolate cake”. How do you decide which recipe to use. Thanks

  8. Avatar for Naomi RobinsonDarb says

    Hi Naomi, I have a question…..I am staying with my cousin right now waiting to move into our new house and I don’t have my KitchenAid with me. I’m gonna need to use a regular hand mixer. How would you suggest making the frosting without having a handle to the hold bowl “over” the hot water.. Also I don’t have the paddle attachment for mixing the white cake batter…..I’m pretty sure I can wing that one but the bowl issue I’m kinda stumped. Any suggestions would be appreciated. Thanks, Darb

  9. Avatar for Naomi RobinsonAli says

    RE: Strawberry Tuxedo Cake

    The cake looks marvelous! I just want to make sure I understand the size cake that it makes, if you do not cut any of the layers—this would make one, 4-layer, 9-inch cake, right?

    Thanks very much!

  10. Avatar for Naomi RobinsonAngela says

    What a fantastic recipe! Halved it for one 3-layer loaf cake with a layer of white left ove and used coconut extract in the frosting, and it turned out wonderfully. Definitely saving this for future use!