Prepare to fall in love with the most decadent and stunning dessert that will make your taste buds dance and your guests swoon! This Strawberry Chocolate Tuxedo Cake is not just a dessert—it's a culinary masterpiece that combines the rich, velvety depth of chocolate with the bright, fresh burst of strawberries. Imagine cutting into a cake that looks like it was crafted by a professional pastry chef, with its elegant chocolate drizzle and layers of creamy perfection. Whether you're celebrating a special occasion or simply treating yourself to an extraordinary dessert, this recipe will elevate your baking game and create a memorable experience that looks as incredible as it tastes!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup dark chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then line the bottom with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure a smooth, lump-free mixture.
- In a separate bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the whipped cream by whipping heavy cream with powdered sugar until stiff peaks form.
- Slice the fresh strawberries into thin, uniform pieces.
- Once the cake is completely cool, carefully slice it horizontally into two layers.
- Spread a layer of whipped cream on the bottom cake layer, then arrange sliced strawberries on top.
- Place the second cake layer on top and cover the entire cake with remaining whipped cream.
- Drizzle melted dark chocolate over the cake in a decorative pattern, creating a tuxedo-like design.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.
- Garnish with additional fresh strawberries and chocolate shavings just before serving.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender and light.
- Check Cake Doneness: Use the toothpick test—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cool Completely: Allow the cake to cool entirely before adding whipped cream and decorations to prevent melting and sliding.
- Chocolate Drizzle Technique: Melt chocolate carefully and use a squeeze bottle or spoon for precise, artistic drizzling.
- Fresh is Best: Use ripe, fresh strawberries for the most vibrant flavor and appearance.
- Make Ahead: This cake can be prepared a day in advance and stored in the refrigerator, which can actually enhance its flavors.
- Serving Tip: Let the cake sit at room temperature for 10-15 minutes before serving to soften the cream and chocolate slightly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
