Chocolate Tuxedo Cake with strawberries for Valentine's Day

Strawberry Tuxedo Cake

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Hello, February! It’s time for some Valentine’s Day desserts and I have you covered with some new and exciting recipes. This 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 cake layers, no-bake cheesecake layers and loads of strawberries. And let’s not forget about the chocolate and caramel sauce! It’s a chocolate strawberry cheesecake cake – what more can you ask for?!

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!
Watch my video recipe for all the details!

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*NOTE: To achieve a tall cake, I used an 8-inch spring form pan and an acetate cake collar 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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I used my ‘Chocolate Ganache’ and ‘Berry Whipped Cream’ for this recipe; regular whipped cream will also work great! Get those recipes here:

https://tatyanaseverydayfood.com/recipe-items/chocolate-ganache/

https://tatyanaseverydayfood.com/recipe-items/berry-whipped-cream-frosting/

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.

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