Nut-Free Tuxedo Cake
Indulge in the decadent charm of a Nut-Free Tuxedo Cake, a stunning dessert that marries rich chocolate and creamy vanilla flavors in every bite. This nut-free version of the classic tuxedo cake is ideal for allergy-conscious celebrations or everyday treats, featuring moist cocoa-infused layers balanced by a luscious vanilla buttercream frosting. A dual ganache drizzle—dark chocolate on one half and white chocolate on the other—creates a visually striking and irresistible finish. Perfectly paired with hot coffee in the batter for an enhanced chocolate depth, this layered cake is simple to prepare and ready to wow your guests in under 90 minutes. Whether it's for a birthday, holiday, or just because, this crowd-pleasing showstopper combines elegance with ease, making it the ultimate nut-free dessert to impress.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup hot coffee
- 1.5 cups unsalted butter (for frosting)
- 4 cups confectioners' sugar
- 2 tablespoons milk
- 1 cup dark chocolate chips
- 1 cup white chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
Reduce the mixing speed to low and gradually add the hot coffee. The batter will be thin, which is normal.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter in a large bowl until creamy. Gradually add the confectioners' sugar and continue mixing until fluffy.
Add the milk and vanilla extract to the frosting and beat until smooth. Set aside.
Prepare the ganache by heating the heavy cream in a small saucepan over low heat just until it starts to simmer. Remove from heat.
Divide the hot cream evenly between two heatproof bowls. Add the dark chocolate chips to one bowl and the white chocolate chips to the other. Stir until completely melted and smooth.
To assemble, place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and frost the entire cake with the remaining frosting.
Drizzle the dark chocolate ganache over one half of the cake and the white chocolate ganache over the other, allowing some to drip down the sides.
Refrigerate the cake for 15-20 minutes to set the ganache before serving.
Nutrition Facts
Calories |
11582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 627.6 g | 805% | |
| Saturated Fat | 333.7 g | 1668% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1522 mg | 508% | |
| Sodium | 5973 mg | 260% | |
| Total Carbohydrate | 1531.5 g | 557% | |
| Dietary Fiber | 88.4 g | 316% | |
| Total Sugars | 1141.4 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 1302 mg | 100% | |
| Iron | 63.1 mg | 351% | |
| Potassium | 6023 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
