Strawberry Tuxedo Cake Recipe (video)

chocolate strawberry tuxedo cake recipe with whipped cream

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!

My Strawberry Tuxedo Cake Video Tutorial

Watch my YouTube video tutorial for step-by-step instructions and all the details for making this stunning strawberry tuxedo cake! Want to receive new recipe updates? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!

Ingredients for Strawberry Tuxedo Cake

This stunning strawberry cake with no-bake cheesecake layers is so delicious! Here are the main ingredients you’ll need to assemble the cake:

  • Butter, Vanilla, Eggs & Whole Milk: the wet ingredients for making the cake layers. Soften the butter at room temperature and have the eggs at room temperature also.
  • Sugar, Flour, Baking Powder, & Salt: the dry ingredients for making the cake layers.
  • Cocoa Powder & Semi-Sweet Chocolate: for making the chocolate cake layers. Using a combination of these two makes the cake extra rich and chocolate-y!
  • Cream Cheese: for making the no-bake cheesecake filling. Soften the cheese at room temperature for 30 to 45 minutes so it’s easier to cream.
  • Sweetened Condensed Milk: for the cheesecake filling. This ingredient takes place of eggs and sugar in a regular cheesecake recipe. You’ll notice I don’t add additional sugar into the filling recipe!
  • White & Semi-Sweet Chocolate Chips: for making the two types of chocolate cheesecake fillings! You’ll also need some for making the chocolate ganache!
  • Gelatin: you’ll need unflavored gelatin to set the filling. The fillings will not set without gelatin! You can use the same amount of agar gelatin if you’re looking for a gelatin option.
  • Strawberries: I recommend using fresh strawberries for filling and garnishing the cake.
  • Caramel Sauce: use a store-bought caramel sauce, or make a batch of my ‘Homemade Caramel Sauce’ instead. You’ll use the caramel for soaking the vanilla cake!
  • Chocolate Sauce: use a store-bought chocolate sauce, or melted chocolate, for soaking the chocolate cake layers.
  • Heavy Cream: for making the optional whipped cream topping, for garnishing the cake.
strawberry chocolate tuxedo cake recipe slice with fresh strawberries

Making the Cake Layers

This tuxedo cake recipe is made with two types of cake layers – chocolate and vanilla! I used both my ‘Basic Chocolate Cake’ and ‘Basic Vanilla Cake’ recipes. These easy recipes are great for any cake creation that needs a chocolate cake or vanilla cake base. I used half a recipe of each, or you can follow the simplified recipe I have down below in the instructions.

  • Prepare the cake layers according to the instructions and allow them to cool completely before you assemble this strawberry cake!
  • The cake layers can be made ahead of time, too! Just let the layers cool completely, then wrap them well in plastic wrap and place them into the refrigerator for up to 2 days, or into the freezer for up to a week.

Making the No-Bake Cheesecake Filling

Once you have the cake layers done and ready to, it’s time to prepare the no-bake chocolate cheesecake filling that’s going to go in between the layers! It’s super easy to make, too!

  1. In a large mixing bowl, beat the cream cheese, vanilla and sour cream for 3 to 4 minutes, until the mixture is smooth. Scrape down the sides of the mixing bowl to ensure no clumps of cheese remain. Add the sweetened condensed milk and mix again for a minute.
  2. In a small ramekin, prepare the gelatin mixture. Combine the unflavored gelatin and water, stirring until the gelatin is absorbed. Microwave the mixture for 30 seconds, stirring every 10 seconds, until the gelatin is dissolved. Pour the hot gelatin directly into the filling and mix it in right away. Divide the batter into two separate mixing bowls to create two different cheesecake flavors!
  3. Into one mixing bowl, add the melted dark chocolate; into the second bowl, add the melted white chocolate. Use a mixer or whisk to mix the chocolate into the batter.
sliced chocolate strawberry tuxedo cake recipe

How to Make a Strawberry Tuxedo Cake

Assembling this chocolate and cheesecake cake is a breeze once you have all the different components together! Assemble the cake in an 8-inch springform pan (or corresponding size pan). Line the sides of the pan first with an acetate cake collar, which will help keep everything together.

  1. If you wish to make some of your own caramel sauce, I recommend giving my ‘Homemade Caramel Sauce’ recipe a try! It’s so delicious and takes just 5 to 7 minutes to make!
  2. Slice some fresh strawberries for adding into the cake.
  3. Split the chocolate and vanilla cake layers in half, creating 4 cake layers total.
  4. Begin with one-half of the chocolate cake layer first. Drop into the prepared springform pan. Soak the first half generously with chocolate sauce (or melted chocolate) and add a layer of sliced strawberries. Top with the second half and repeat the process.
  5. Next, pour in the chocolate cheesecake filling. Spread the filling evenly to the edges, then top with the first vanilla cake layer.
  6. Soak the vanilla cake layer with caramel sauce, then add a layer of strawberries and repeat with the second half of the vanilla cake layer.
  7. Add the white chocolate cheesecake filling on top last and use an offset spatula to level the top.
  8. Place the cake into the refrigerator and allow it to set for at least 6 hours, or best overnight.
chocolate strawberry tuxedo cake with chocolate ganache

Garnishing the Strawberry Cake

Once the strawberry tuxedo cake has been assembled, set and ready to be enjoyed, you can garnish the top of it to make it look extra festive!

  • First, transfer the cake with the acetate cake collar wrapped around it onto a cake stand. Remove the plastic only once the cake is transferred.
  • Make a batch of my ‘Chocolate Ganache’ and pour the chocolate over the top and sides, letting it drip down.
  • Add dollops of my ‘Berry Whipped Cream Frosting’ on the top. If you have kept the frosting in the refrigerator overnight, it may need to be re-whisked so it’s light and fluffy again. You can also use plain whipped cream in place of the frosting.
  • Add fresh strawberries on top, too, along with any other decorations or garnishes you wish to add. I made this cake for Valentine’s Day so I added plastic hearts, too.

Tips for Making a Tall Cake

Special note: To achieve this tall and stunning cake, I used an 8-inch spring form pan and an acetate cake collar (affiliate link) to add height to my pan. This product usually comes in a bulk roll that you can cut down to size for each cake. If needed, double the roll by taping it together to achieve a taller cake. 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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Strawberry Chocolate Tuxedo Cake Recipe with video

More Recipes!

Enjoyed this strawberry tuxedo cake recipe? Make sure to check out some of my other recipes you’re sure to enjoy!

Supplies & Tools

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chocolate strawberry tuxedo cake recipe with whipped cream
5 from 2 votes

Strawberry Tuxedo Cake Recipe (video)

2 hrs prep + 35 mins cook + 6 hrs Setting Time:
16 servings
Decadent strawberry Tuxedo cake with chocolate and vanilla cake layers and no-bake cheesecake!

Ingredients 

  • 1 cup unsalted butter, softened
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup milk, lukewarm
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 2 tablespoons cocoa powder
  • 1/2 cup dark chocolate chips, melted

For Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 3/4 cup sweetened condensed milk
  • 1 1/2 tablespoons unflavored gelatin
  • 3 tablespoons water
  • 1/2 cup dark chocolate chips, melted
  • 1/2 cup white chocolate chips, melted

For Filling:

  • 1/2 cup caramel sauce
  • 1/2 cup chocolate sauce, or melted chocolate
  • 4 cups fresh strawberries, sliced
  • 8 large strawberries, for garnish

For Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream

For Whipped Cream:

  • 1 cup heavy cream, well-chilled
  • 1/3 cup confectioner's sugar
  • 1/2 tsp vanilla extract, or strawberry extract

Instructions

Preparing the Cake Layers:

  • Prepare the cake layers first. Preheat the oven to 350F/177C and line the bottom of 2, 8-inch (20-cm) pans with parchment paper. In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes, until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Pour in the milk but do not mix.
  • In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter and mix by hand, just until the dry ingredient are incorporated. Separate the batter in half. Into the second half, add the cocoa powder and melted chocolate, then mix until well combined. Pour the batters into the prepared pans. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Allow the layers to cool completely, then level the tops if needed and cut in half with a long, serrated knife.

Making the Cheesecake Filling:

  • Once the layers are cooled, prepare the cheesecake filling. In a large mixing bowl, beat the cream cheese, vanilla and sour cream for 3 to 4 minutes, until the mixture is smooth. Scrape down the sides of the mixing bowl to ensure no clumps of cheese remain. Add the sweetened condensed milk and mix again for a minute.
  • In a small ramekin, prepare the gelatin mixture. Combine the unflavored gelatin and water, stirring until the gelatin is absorbed. Microwave the mixture for 30 seconds, stirring every 10 seconds, until the gelatin is dissolved. Pour the hot gelatin directly into the filling and mix it in right away. Divide the batter into two separate mixing bowls.
  • Into one mixing bowl, add the melted dark chocolate; into the second bowl, add the melted white chocolate. Use a mixer or whisk to mix the chocolate into the batter.

Assembling the Cake:

  • Assemble the cake in an 8-inch springform pan (or corresponding size pan). Begin with the chocolate cake layer. Soak the first half generously with chocolate sauce (or melted chocolate) and add a layer of sliced strawberries. Top with the second half and repeat the process. If using an acetate cake collar, insert it into the pan, then pour in the chocolate cheesecake filling. Spread the filling evenly to the edges, then top with the first vanilla cake layer.
  • Soak the vanilla cake layer with caramel sauce, then add a layer of strawberries and repeat. Add the white chocolate cheesecake filling on top last and use an offset spatula to level the top. Place the cake into the refrigerator and allow it to set for at least 6 hours, or best overnight.

Garnishing the Cake:

  • Once cake is set, use a cake spatula to gently transfer the cake onto a stand. Keep the cake wrapped with the acetate cake collar and remove the plastic once the cake has been transferred.
  • For the Chocolate Glaze: heat the heavy cream on the stove top or in a microwave-safe glass bowl/cup until it's hot. Add the chocolate chips and allow the chips to sit for a few minutes, melting. Then, using a spoon, stir the chocolate and cream together until smooth. If glaze is too thick, add HOT heavy cream. Allow the glaze to cool for a few minutes if it’s too hot, then pour over your cake, pouring from the center and spreading to the edges with a spatula. Alternatively, transfer the glaze into a pastry bag and drizzle down sides first, then fill center.
  • Allow the chocolate to set for about 15 minutes, then add the 'Berry Whipped Cream Frosting'. You can also use regular whipped cream for this recipe. To make regular whipped cream, simply whisk together the chilled cream, sugar and vanilla on high speed for 4 to 5 minutes, until stiff peaks form. Garnish with additional strawberries, if desired.
  • Keep cake refrigerated until ready to serve; it can be left at room temperature for up to 2 hours.

Nutrition

Calories: 747kcal | Carbohydrates: 69g | Protein: 11g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 415mg | Potassium: 466mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1413IU | Vitamin C: 30mg | Calcium: 262mg | Iron: 3mg