Nut-Free Tuxedo Cake

Indulge in the decadent layers of this Nut-Free Tuxedo Cake, a show-stopping dessert that combines rich chocolate layers, velvety vanilla frosting, and a striking ganache drizzle. Perfect for those with nut allergies, this cake delivers all the elegance and indulgence of a classic tuxedo cake without the worry. The recipe’s moist chocolate sponge gets its depth of flavor from hot coffee, while a creamy butter-based frosting ties everything together. Finished with dark and white chocolate ganache cascading down its sides, this visually stunning treat is ideal for birthdays, celebrations, or any occasion that calls for a nut-free masterpiece. With easy-to-follow steps and simple pantry staples, this cake makes baking feel as luxurious as the finished product tastes.

Nutriscore Rating: 39/100

Prep Time:45 mins

Cook Time:35 mins

Total Time:80 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Step 2

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3

Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.

Step 4

Reduce the mixing speed to low and gradually add the hot coffee. The batter will be thin, which is normal.

Step 5

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.

Step 6

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 7

To make the frosting, beat the butter in a large bowl until creamy. Gradually add the confectioners' sugar and continue mixing until fluffy.

Step 8

Add the milk and vanilla extract to the frosting and beat until smooth. Set aside.

Step 9

Prepare the ganache by heating the heavy cream in a small saucepan over low heat just until it starts to simmer. Remove from heat.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Refrigerate the cake for 15-20 minutes to set the ganache before serving.

Nutrition Facts

Serving size	3124 grams (3124.0g)

Amount per serving	% Daily Value*
Calories	11582

Total Fat 627.60g	805%
Saturated Fat 333.70g	1668%
Polyunsaturated Fat 67.70g
Cholesterol 1523mg	508%
Sodium 5973mg	260%
Total Carbohydrate 1531.50g	557%
Dietary Fiber 88.40g	316%
Total Sugars 1141.40g
Protein 129.70g	259%

Vitamin D 438IU	2190%
Calcium 1302mg	100%
Iron 63mg	351%
Potassium 6023mg	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.

Source of Calories

Fat: 45.9%

Protein: 4.2%

Carbs: 49.8%