This stunning strawberry tuxedo cake is a fun and fruity take on my original tuxedo cake and I think you’ll love it! It’s made with tender chocolate and vanilla cake layers, no-bake chocolate cheesecake layers and loads of strawberries. And let’s not forget about the chocolate ganache and caramel sauce! It’s a chocolate strawberry cheesecake cake – what more can you ask for?! I used my ‘Chocolate Ganache Recipe’, my ‘Berry Whipped Cream Frosting’ and my ‘Chocolate Cake Recipe’ to put this towering cake together!
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How To Make a Tuxedo Cake
If you’ve never tried Tuxedo Cake, you’re in for a real treat! I love the different flavors and textures of this incredible cake. I made this version with my chocolate cake and my vanilla cake. I used half a recipe of each, or you can follow the simplified recipe I have down below in the instructions. I use these basic cake recipes for almost all of my cakes! Each cake layer is soaked generously with chocolate and caramel sauce, then topped with sliced strawberries.
The cake layers are stacked alternating with a no-bake cheesecake filling. These cheesecake layers are simply heavenly! They are velvety smooth and so fluffy and just melt in your mouth. I garnish this decadent strawberry tuxedo cake with simply chocolate ganache, strawberry whipped cream and more strawberries. You’ll love this cake from the first bite!
I used my ‘Chocolate Ganache’ and ‘Berry Whipped Cream’ for this recipe; my regular whipped cream frosting recipe will also work great! Get those recipes here:
*Special note: To achieve a tall cake, I used an 8-inch spring form pan and an acetate cake collar (product link below) to add height to my pan. This recipe can also be make in 9 or 10-inch pans; the cake will be shorter but will still taste great!
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Check out these other strawberry cake recipes for next time! I love this ‘Chocolate Strawberry Fraisier Cake’
And, this no-bake ‘Strawberry Tiramisu Cake’ is amazing for summer!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I buy my acetate cake collar in a bulk roll, then cut it down to size for each cake.
Use a spring form pan for best results – easy to move the cake from pan to stand.
I love my handy handheld KitchenAid mixer – gets the job done.
And here are the same heart-shaped stirrers I used for topping the cake.