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Tuxedo Cake (Costco Copycat) Recipe

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4.5 from 129 reviews

This decadent Tuxedo Cake recipe is a Costco copycat featuring rich dark chocolate cake layers filled with smooth dark and white chocolate mousse and topped with a silky chocolate ganache. The combination of moist cake, velvety mousse, and luscious ganache creates an elegant dessert perfect for chocolate lovers looking to impress. The mousse is made ahead for the best texture, complemented by optional chocolate simple syrup to keep the cake moist. With detailed steps for each component, this cake elevates classic flavors in a stunning tuxedo-inspired presentation.

Ingredients

Scale

Dark and White Chocolate Mousse Filling

  • 1/2 cup (4 oz / 90g) good quality dark chocolate chips
  • 1/3 cup warm water (80ml)
  • 1/4 cup dark or Dutch-processed cocoa powder (25g)
  • 3/4 cup good quality white chocolate chips (130g)
  • 2 1/3 cups cold heavy whipping cream, divided (560ml)
  • 1/4 cup powdered sugar (30g)
  • 2 tsp vanilla extract or vanilla bean paste (8ml)
  • 1/2 tsp fine salt (3g)

Chocolate Ganache Frosting

  • 3/4 cup heavy whipping cream (180g)
  • 1 cup + 1 Tbsp dark chocolate chips (60-65% cocoa) (180g)
  • 2 Tbsp unsalted butter, room temperature (30g)
  • 1 Tbsp light corn syrup (optional) (20g)
  • 1/4 tsp fine salt (2g)

Dark Chocolate Cake Layers

  • 2 1/2 cups granulated sugar (500g)
  • 2 1/4 cups all-purpose flour (280g)
  • 3/4 cup dark or Dutch-processed cocoa powder (75g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 1 cup unsalted butter, room temperature (226g)
  • 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
  • 1 1/2 cups buttermilk, room temperature (360g)
  • 2 Tbsp vegetable or canola oil (30g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1 tsp instant espresso powder (optional)

Chocolate Simple Syrup (Optional)

  • 1/2 cup water (120g)
  • 1/2 cup granulated sugar (100g)
  • 1 Tbsp unsweetened cocoa powder, sifted (8g)

Instructions

  1. Prepare the Dark and White Chocolate Mousse Filling: Start by chilling a large mixing bowl and your mixer attachments in the freezer to make whipping cream easier. Melt 1/2 cup dark chocolate chips in short bursts using a microwave or double boiler until smooth. Whisk together warm water and cocoa powder, then combine with the melted dark chocolate. Separately, melt white chocolate chips with some heavy cream until smooth. Whip 2 cups of heavy cream with powdered sugar, vanilla, and salt until stiff peaks form. Gently fold half the whipped cream into the dark chocolate mixture and the other half into the white chocolate mixture. Cover and chill both mousses for at least 2 hours.
  2. Make the Chocolate Ganache Frosting: Heat 3/4 cup heavy cream until bubbling, then pour over the dark chocolate chips in a bowl. Let sit, then stir until glossy and smooth. Add butter, optional corn syrup, and salt, stirring until combined. Cover to prevent skin formation and let cool to room temperature.
  3. Bake the Dark Chocolate Cake Layers: Preheat oven to 350°F (175°C). Prepare one 9×13-inch pan or two 9-inch pans with parchment and spray. Combine sugar, flour, cocoa powder, baking powder, and salt in a mixer bowl. Add softened butter and mix until crumbly. Slowly incorporate egg whites, then buttermilk gradually. Add oil, vanilla, and espresso powder, then mix thoroughly. Pour batter into pans and bake: 40-45 minutes for 9×13-inch pan, or 34-37 minutes for two 9-inch pans, adjusting time if not using heating cores. Cool 10 minutes, loosen edges, then freeze for 30 minutes for easier handling. Level tops and cut 9×13-inch cake into two layers if applicable.
  4. Prepare Chocolate Simple Syrup (Optional): Combine water and sugar in a saucepan, bring to a boil while stirring. Remove from heat and whisk in cocoa powder. Cool to room temperature and store refrigerated if making ahead.
  5. Assemble the Tuxedo Cake: Secure the cake base on a board with a layer of ganache. Place the first cake layer and brush generously with chocolate simple syrup if using. Spread an even layer of dark chocolate mousse, followed by white chocolate mousse. Top with the second cake layer, soak with syrup, and smooth edges with an offset spatula or acetate sheet. Chill for 15 minutes to set. Finish by spreading cooled ganache on top. Decorate with chocolate sprinkles or pearls. Serve chilled or slightly warmed to room temperature. Keep refrigerated and consume within 3 days.

Notes

  • The mousse can be made 1-2 days ahead for better flavor and texture.
  • Using heating cores in cake pans ensures more even baking and faster bake times.
  • Chocolate simple syrup is optional but recommended to keep the cake moist, especially since the sides are not frosted.
  • If ganache is made in advance, it can be stored covered in the fridge for up to 1 month.
  • Allow frozen cake layers to thaw slightly before assembly for easier handling.
  • Do not leave the assembled cake at room temperature for more than an hour to prevent mousse deflation.
  • This cake is best served cold straight from the fridge but can be rested briefly to soften slightly before slicing.

Keywords: Tuxedo cake, chocolate mousse cake, dark chocolate cake, white chocolate mousse, ganache frosting, Costco copycat, layered cake, chocolate dessert

Find it online: https://nayabaker.com/tuxedo-cake-costco-copycat-recipe/