My Happy Birthday – Tuxedo Cake

Tuxedo Cake

If you’re a follower of At Home with Vicki Bensinger, then you know I love mile high birthday cakes.  My birthday was last Monday, March 31st.  Since my son was traveling, I decided to wait until he returned so we could all celebrate my birthday together. 

Birthdays are a big deal to me, and I always like to do it up chocolate, so to speak, for my husband, kids, family, and me!  After all, at least one day out of the year everyone should feel extra special.

I’ve been searching for a cake to bake for my birthday for about a month now.  I must have had a list of 10 different cakes to decide from, but finally narrowed it down to this Tuxedo Cake – a recipe from Rather Sweet Bakery & Cafe, owner Rebecca Rather.

Tuxedo Cake

Although this recipe takes a good 5 hours from start to finish, most of that is resting, and refrigeration time between baking, frosting, and glazing.  Besides that, the Tuxedo Cake is a cinch to make, and WOW does it taste sensational!

Surprisingly it isn’t too sweet, but just right.  It’s the perfect blend of ingredients leaving your sweet tooth totally satisfied.

Whether you’re celebrating a birthday, anniversary, holiday, or just want to make a cake – this one is a keeper, and will please everyone at your table.  For a mile high cake, make 3 layers or if size doesn’t matter go with 2 layers.

Tuxedo Cake

I hope you’ll try it……

Tuxedo Cake



  • 1 cup {2 sticks} unsalted butter
  • 2 cups water
  • 1 cup canola oil
  • 4 cups sugar
  • 1 cup high-quality unsweetened cocoa powder
  • 4 cups all purpose flour
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vanilla extract


  • 4 cups chilled heavy whipping cream
  • 1 1/4 cups powdered sugar


  • 4 ounces high-quality bittersweet chocolate, chopped or broken into pieces
  • 1/2 cup heavy whipping cream
  • 1/4 cup Lyle’s Golden Syrup
  • 2 teaspoons vanilla extract


1. CAKE: Preheat the oven to 350 degrees F.
Line the bottom of two 10-inch cake pans with parchment paper rounds, grease with non-stick cooking spray, and dust with flour.
Combine the butter, water, and canola oil in a medium saucepan set over medium heat.
In a large bowl, stir together the sugar, cocoa, and flour.
Pour the butter mixture into he sugar mixture and whisk until smooth.
Whisk in the eggs, one at a time, then whisk in the buttermilk.
Whisk in the baking soda, salt, and vanilla all at once.
Transfer the batter to the prepared pans. Stagger the layers on the middle rack of the oven with one placed more toward the front of the oven and one toward the back.
Bake for 35 to 40 minutes, or until a toothpick inserted into the middle of each layer comes out clean.
Monitor the layers carefully for doneness; each one may be done at a different time.
Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks. Cool the cakes completely, at least 2 hours, before frosting.

2. WHIPPED CREAM FROSTING: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high
speed until soft peaks form.
Add the powdered sugar and whip until thoroughly combined.
Place 1 cake layer on a platter and spread some of the frosting over the top. Top with the remaining layer, thickly coating the top and sides of each with frosting.
Refrigerate the cake until the whipped cream frosting has stabilized, at least 1 hour.

3. CHOCOLATE GLAZE:  Place the chocolate in a medium bowl.
Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. Pour the hot cream over the chocolate and stir until it has melted completely.
Stir in the syrup and vanilla.
Pour the glaze into a medium pitcher or measuring cup and let cool for 10-20 minutes. Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake. Slowly pour the glaze over the cake, ensuring that it covers the top and drizzles down the sides. Cover the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides.
Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour.
Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
The refrigerated cake will keep for about 2 days.


The Pastry Queen by Rebecca Rather with alison oresman

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  1. Happy belated Birthday, Vicki. The layered cake looks sensational!

  2. Oh, my gosh, would this be perfect for Easter! Happy birthday to you, Vicki!!! xo

  3. Happiest Birthday to You! That cake has Celebration all over it! 🙂 ela

  4. Happy Birthday! And what a spectacular cake you selected to help you celebrate! This looks awesome — really good stuff. Thanks for this.

  5. Happy Birthday Vicki…and this cake looks absolutely gorgeous…indeed perfect for the celebration…
    Enjoy your week my dear 😀

  6. Happy birthday!!! OMG you celebrate in style, it looks absolutely gorgeous 😀
    I bet you ate it all in a night!

    Choc Chip Uru

  7. I think it would be hard not to have the best birthday ever with a cake like this! It’s a beauty, Vicki! Happy belated birthday to you. 🙂

  8. I can see why you would want this cake for your birthday, it looks great. I hope your birthday was special. May you have many more healthy and happy ones. 🙂

  9. Happy Belated Birthday Vicki!!!! Looks like you had a great one! Only foodies would make their own birthday cake. 🙂 And what a cake!! WOW! When it comes to cake, it needs to be chocolate and this one looks perfect! Love the flowers too. 🙂

  10. Oh Vicki, size always matters… where cake is concerned. Three layers is perfect. I love this cake and it’s perfect for a birthday. I hope it was really happy.

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