Strawberry Tuxedo Cake with Whipped White Chocolate Frosting

A luscious white and chocolate layered cake with the 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

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

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.com

I 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.com

The 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, for the final finishing touch, I added chocolate curls to give it a more sophisticated look.  I hope it did the job. 

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

Strawberry Tuxedo Cake with Whipped White Chocolate Frosting


  • Author: Connie
  • Prep Time: 2 hours
  • Cook Time: 1 hour 30 minutes
  • Total Time: 4 hours
  • Yield: 4 layer 9-inch cake 1x

Ingredients

Scale

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 large 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 large egg whites

WHIPPED WHITE CHOCOLATE FROSTING

  • 1 pound (16 oz.) white chocolate candy & molding formula
  • 1 cup unsalted butter, softened
  • 6 cups powdered sugar
  • 4 teaspoons clear vanilla extract
  • 68 tablespoons whole milk

DARK CHOCOLATE GANACHE

  • 1/2 cup dark chocolate candy & molding formula
  • 1/3 cup heavy cream

CHOCOLATE CURLS

  • 1/2 cup dark chocolate candy & molding formula

CHOCOLATE COVERED STRAWBERRIES

  • 1 dozen fresh strawberries, rinsed and dried
  • 1/2 cup dark chocolate dipping & coating formula
  • 1/2 cup white chocolate dipping & coating formula

Instructions

CHOCOLATE CAKE

  1. Heat oven to 350 degrees F. Grease and lightly flour bottom and inside perimeter of 9×9-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.

WHITE CAKE

  1. Heat oven to 350 degrees F. Grease and lightly flour bottom and inside perimeter of 9×9-inch baking pan; set aside.
  2. In large bowl, beat all white cake ingredients together (except egg whites) until just combined.
  3. Beat in egg whites for 2 minutes. Pour batter into baking pan.
  4. 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.

WHIPPED WHITE CHOCOLATE FROSTING

  1. In medium bowl, melt white chocolate* (See Notes below)
  2. In an extra large bowl, beat butter until light and fluffy. Add in melted white chocolate and beat together for 30 seconds.
  3. Beat in powdered sugar, vanilla and 6 tablespoons of milk until smooth and spreadable. Add 1/2 tablespoon at a time if frosting is too thick.

DARK CHOCOLATE GANACHE

  1. In a small pot over high heat, bring dark chocolate and heavy cream to a boil, stirring continuously.
  2. Remove from heat, transfer to a heat-safe bowl to cool to a spreadable consistency.

CHOCOLATE CURLS

  1. In small bowl, melt dark chocolate* (See Notes below).
  2. 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.
  3. Using the back of a sharp bladed spatula pierce through the semi-harden chocolate and scrape across the pan to create chocolate curls.
  4. 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.

CHOCOLATE COVERED STRAWBERRIES

  1. In two separate bowls, melt dark chocolate in one bowl* and melt white chocolate* in the other. (See Notes below).
  2. Dip each strawberry into melted chocolate and allow to dry on a parchment lined baking sheet.
  3. 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.

ASSEMBLY

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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 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.

  • Cuisine: American

10 thoughts on “Strawberry Tuxedo Cake with Whipped White Chocolate Frosting”

    1. Hi Nouhad,
      Yes, you can substitute for vegetable oil. The reason this recipe doesn’t call for it is because the goal was to make the cake as white as possible. Softened butter is another substitute but the same as oil, it has a slight yellow hue to the color. If you decide to use oil, the color change may be very minimal since everything else is white or clear. Good luck and let me know how it turned out 🙂

  1. Hi I just need a bit of clarification please. Is it one layer of chocolate cake cut in half and one layer of white cake cut in half or is it two chocolate cakes and two white cakes. Thanks

    1. Hi Shirley,
      I apologize for the delay in my response. I have been out of work for the past 3 weeks so I am now catching up on messages. The cakes in this recipe is 1 cake cut in half to make the 2 layers. I’d love to know your thoughts when you bake this. Have fun!
      ~ Connie

    1. Hi Shirley,
      I apologize for the delay in my response. I have been out of work for the past 3 weeks so I am now catching up on messages. The cakes in this recipe is 1 cake cut in half to make the 2 layers. I’d love to know your thoughts when you bake this. Have fun!
      ~ Connie

  2. I want to make this cake for a birthday party tomorrow noon. Can I made it tonight? Does it need to be in fridge? How do you keep the strawberries from sweating when you get it out?? Or would it be best to wait till tomorrow morning to icing and put strawberries on?? Thanks, Heather

    1. Hi Heather,
      Yes, you can make this cake the day before and actually, I recommend it so it can cool to room temp before you frost it. Then you can leave the strawberry dipping for the day of to prevent sweating. Let me know how everything turned out and Happy Birthday to the special one!
      – Connie

    1. Hi Heidi!
      I found this cake stand at either TJMaxx or HomeGoods. It’s a rare one but sometimes these stores will surprise you will items like this one!
      – Connie

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