If you’re a Costco tuxedo cake fan, you’re in for a treat! This homemade version of the iconic chocolate mousse and cream cake is a showstopping dessert perfect for birthdays, holidays, or any special occasion. With its rich chocolate flavor, layers of dark chocolate cake, creamy white chocolate mousse, and a glossy dark chocolate ganache, this Costco tuxedo cake recipe is truly a chocolate lover’s dream.
Trending now: Suzy Q Cake with Marshmallow Filling.
If you know me, you know I love chocolate – especially when I can add a healthy twist to the recipe. That’s why I’ve created treats like chocolate avocado mousse, vegan chocolate ganache cake, sugar-free chocolate pie crust, and mini black forest cake. They’re all sugar-free, sweetened with zero-calorie monk fruit instead of high-carb sugar.
I took the same approach with this Costco tuxedo cake recipe, making it sugar-free so my diabetic family members could enjoy it too. I used monk fruit sweetener, sugar-free chocolate bars, and sugar-free chocolate chips.
But you can absolutely make this incredible chocolate cake using regular sugar, regular chocolate bars, and sugar-based chocolate chips.
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Why I Love This Costco Tuxedo Cake Recipe
Costco’s tuxedo cake has always been my first inspiration for a decadent yet elegant dessert. The combination of moist chocolate cake, light and airy mousse, and especially the satisfying snap of ganache is hard to resist.
Baking the cake at home above all means you can use fresh ingredients and skip the preservatives. It also lets you customize the different layers of cake to suit various occasions.
But one thing is clear: It’s an incredible tuxedo cake recipe that will impress every guest the very first time they bite into this outrageously good cake.
Ingredients in This Costco Tuxedo Cake Recipe
Here’s everything you need to make this stunning chocolate cake recipe at home.
For the Chocolate Cake Layers
Here’s what you need to make the rich chocolate cake.
Dry Ingredients in This Costco Cake
- All-Purpose Flour: Provides structure and helps the cake rise evenly.
- Granulated Sugar or Monk Fruit: Sweetens the cake, with monk fruit offering a low-carb alternative.
- Unsweetened Dutched Cocoa Powder: Adds a smooth, rich chocolate flavor and deep color to the cake.
- Baking Powder: Helps the cake rise and become light and fluffy.
- Baking Soda: Helps the cake rise by creating air bubbles when combined with liquid.
- Salt: Enhances the flavor of the other ingredients, balancing sweetness and richness.
- Espresso Powder: Intensifies the chocolate flavor without adding a noticeable coffee taste.
Wet Ingredients in This Costco Tuxedo Cake Recipe
- Large Eggs (Room Temperature): Help bind the ingredients together and provide structure and moisture.
- Milk: Adds moisture and richness, creating a tender crumb.
- Vegetable Oil or Avocado Oil: Provides moisture and helps create a soft, tender texture in the cake.
- Vanilla Extract: Adds a subtle, aromatic sweetness that enhances the overall flavor.
- Boiling Water: Helps dissolve dry ingredients and creates a thinner, more moist batter.
You might also like Sugar-Free Rum-Buttered Almond Cookies.
For the Dark Chocolate Mousse
Here’s what’s in the creamy chocolate mousse nestled between the layers of chocolate cake. Honestly, the two mousses might just be the best parts of this cake – but truly, the entire cake is irresistible!
- Dark Chocolate (At Least 60% Cocoa, Broken into Pieces): Provides a deep, rich chocolate flavor and smooth texture for the mousse. If you’re watching your calories, you can also make this with a sugar-free dark chocolate bar.
- Heavy Cream: Adds richness and helps create a smooth, creamy texture for the mousse.
- Xanthan Gum: Helps thicken and set the mousse, creating a smooth, creamy consistency.
White Chocolate Mousse for This Costco Tuxedo Cake Recipe
You’ll spread the delicious white chocolate mixture directly on top of the chocolate mousse.
- White Chocolate (Broken into Pieces): Adds sweetness and a smooth, creamy texture that contrasts with the dark chocolate layers.
- Heavy Cream: Gives the mousse a rich, velvety texture and ensures it holds its shape.
- Xanthan Gum: Helps thicken and stabilize the mousse, creating a smooth, creamy consistency.
For the Dark Chocolate Ganache on Top of the Cake
- Dark Chocolate Chips: To make a rich ganache with a deep chocolate flavor.
- Heavy Cream: Combine the heavy cream with the chocolate to create a smooth ganache.
- Corn Syrup (Optional for Shine): Adds a glossy finish to the ganache, making it visually appealing.
How to Make This Costco Tuxedo Cake Recipe
You’ll find an instructional video on my YouTube Channel:
You’ll find the entire recipe with measurements in the Recipe Card below.
Step 1: Make the Chocolate Cake Layers
- Prepare the pans: Preheat your oven to 350°F (175°C). Then, line the cake pan(s) with parchment paper and lightly grease the sides.
- Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Combine wet ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients.
- Add boiling water: Slowly pour the boiling water into the batter while mixing at low speed. The batter will be thin but perfectly moist.
- Bake: Pour the batter into one 9×13 pan or divide it evenly between two 8 inch pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes on a wire rack.
Step 2: Make the Dark Chocolate Mousse for This Costco Tuxedo Cake Recipe
Here’s how to make the creamy chocolate mousse.
- Melt the Chocolate: Heat ¼ cup of heavy cream with the chocolate in a double boiler, a small pot over low heat, or in a small bowl in the microwave. Stir until fully melted. If using a microwave, warm in 30-second intervals, stirring after each. Let it cool slightly before proceeding to avoid melting the whipped cream in the next step.
- Whip the Cream in a Medium Bowl: With a stand mixer or electric beater with the whisk attachment, beat 1 cup of heavy cream to stiff peaks.
- Add Xanthan Gum to the Chocolate Mixture: Whisk 1 teaspoon of xanthan gum into the chocolate mixture to help the mousse set. Be sure to fully and evenly incorporate the xanthan gum.
- Fold the Chocolate into the Whipped Cream: Gently fold the cooled chocolate mixture into the whipped cream until smooth.
- Refrigerate: Chill the mousse in the refrigerator for 15 minutes, then check its consistency. If it’s not firm enough for piping, refrigerate for an additional 15 minutes. The longer it chills, the firmer it will become.
Step 3: Make the White Chocolate Mousse
Here’s how to make the white chocolate filling for this Costco Tuxedo Cake Recipe.
- Repeat the Process: Follow the same steps as for the dark chocolate mousse, but use white chocolate instead of dark.
Step 4: Assemble the Cake
1. Layer the Cake: Place the first layer of dark chocolate cake on a cake board or plate. Then, pipe a thick layer of dark chocolate mousse on top.
2. Spread the Chocolate Mousse: Spread the chocolate mousse with a spatula.
3. Pipe the White Mousse: Pipe a thick layer of white chocolate mousse on top of the chocolate mousse.
4. Spread the White Chocolate Mousse: Spread the white mousse with a spatula.
5. Top with the Final Cake Layer: Put the second layer of cake on top.
6. Wrap and Chill: Cover the entire cake with plastic wrap and refrigerate for at least 2 hours to set the mousse layers.
Step 5: Add the Ganache to the Top Layer
1. Make the Melted Chocolate Ganache: Heat the heavy cream in a small pot until steaming but not boiling. Pour the chocolate chips into the heavy cream and let it sit for 2 minutes. Stir until smooth.
2. Spread the Chocolate Glaze over the Cake: Take the chilled cake out of the refrigerator. Then, gently spread the dark chocolate ganache out to the edge of the cake, so it evenly covers the top. As the ganache will firm up when refrigerated, use a chef’s knife dipped in boiling water to achieve clean, smooth slices.
3. Top with Sprinkles and/or Raspberries (Optional): Make it extra fancy with sprinkles and/or raspberries on top of the ganache.
Cathy’s Tips for the Best Cake
- Room Temperature Ingredients: Always use room temperature eggs and ingredients to ensure smooth batters and fillings.
- Use a Cake Ring: Ideal for round pans, a cake ring helps you spread each layer of mousse evenly to the edges.
- Prevent Sticking: Line the pans with parchment paper to make removing the cake layers a breeze.
- Chill before Serving: This cake tastes best when fully chilled, so let it sit in the fridge for at least 2–4 hours.
Equipment You’ll Need to Make This Costco Tuxedo Cake Recipe
- 9×13 Rectangular Cake Pan or 2 Round 8-Inch Cake Pans: Use for baking two dark chocolate cake layers. If using the rectangular pan, cut the cake in half to create two layers.
- 1 Stand Mixer or Electric Mixer with Whisk Attachment: Makes mixing quick and efficient, ensuring a smooth and airy batter and mousse.
- 2 Heating Cores (Optional): When using a 9×13 pan, heating cores help the large cake bake evenly and prevent the center from undercooking.
- 1 Large Mixing Bowl: Ideal for combining dry ingredients or mixing the cake batter in one go.
- 2 Medium Mixing Bowls: Perfect for preparing the wet ingredients and mousse fillings separately.
- 2 Small Mixing Bowls: To melt chocolate or prep smaller ingredients like ganache.
- 2 Piping Bags: Allow precise application of mousse and ganache for clean, professional-looking layers.
- Cake Ring (Optional): If using two round cake pans, place a cake ring around the bottom cake layer before adding the mousse. Spread each layer of mousse evenly to the edges for a polished, professional finish. A cake ring ensures perfect edges.
Need an easy lemon cake recipe? Try my Kris Jenner Lemon Cake.
Frequently Asked Questions
Yes, you can freeze the assembled cake without the ganache. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Add the ganache after thawing.
High-quality chocolate is key for the best flavor. Use dark chocolate with at least 60% cocoa content and white chocolate with cocoa butter listed as an ingredient.
Simply swap the chocolate cake for vanilla cake and use white chocolate ganache. The dark chocolate mousse will create a stunning contrast against the white cake layers.
Yes, you can incorporate a layer of white chocolate cream cheese filling to create a delicious cheesecake layer. So you’d have two white layers.
You could also turn the white chocolate mousse layer into a white chocolate cream cheese layer.
Storage Instructions
Refrigerate the Tuxedo Cake
Refrigerate the tuxedo cake in an airtight container. All in all, it will stay fresh for up to 5 days.
Freeze the Tuxedo Cake
For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before serving.
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Final Thoughts on This Costco Tuxedo Cake Recipe
This incredible tuxedo chocolate mousse cake is more than just a dessert – it’s a celebration. With layers of moist chocolate cake, fluffy mousse, and luscious ganache, it’s a treat that’s well worth the effort. Whether you’re making it as a birthday cake or for an anniversary or special occasion, it’s sure to become one of your best-loved cake recipes.
Happy Baking!
Scroll Down for the Recipe Card
Costco Tuxedo Cake Recipe: A Decadent Chocolate Cake with White + Chocolate Mousse
Equipment
- 1 9×13 Cake Pan or Two Round 8-Inch Cake Pans. – If you use a 9×13 cake pan, you will cut the cake in half to make two layers.
- 1 Stand Mixer or Electric Mixer with Whisk Attachment
- 1 Large Mixing Bowl
- 2 Medium Mixing Bowls
- 2 Small Mixing Bowls
- 2 Piping Bags
- 1 Cake Ring (Optional) – If using two round cake pans, place a cake ring around the bottom cake layer before adding the mousse. Spread each layer of mousse evenly to the edges for a polished, professional finish. A cake ring ensures perfect edges.
Ingredients
For the Chocolate Cake Layers
Dry Ingredients
- 1¾ Cups All-Purpose Flour (245 Grams)
- 1¾ Cups Sugar (334 Grams) – Or zero-calorie monk fruit sweetener.
- ¾ Cup Unsweetened Dutched Cocoa Powder (74 Grams)
- 1½ Teaspoons Baking Powder
- 1½ Teaspoons Baking Soda
- 1 Teaspoon Salt
- ½ Teaspoon Espresso Powder (Optional)
Wet Ingredients
- 2 Large Eggs, Room Temperature – Set them out 15 minutes before using.
- 1 Cup Milk
- ½ Cup Vegetable Oil or Avocado Oil
- 2 Teaspoons Vanilla Extract
- 1 Cup Boiling Water
For the Dark Chocolate Mousse
- ¾ Cup Dark Chocolate (6 Ounces, 170 Grams) – Use a dark chocolate bar that is at least 60% cocoa. If you're watching your calories, consider making the mousse with a sugar-free dark chocolate bar.
- 1¼ Cups Heavy Cream
- 1 Teaspoon Xanthan Gum
For the White Chocolate Mousse
- ¾ Cup White Chocolate (6 Ounces, 170 Grams) – Use a white chocolate bar. If you're watching your calories, consider making the mousse with a sugar-free white chocolate bar.
- 1¼ Cups Heavy Cream
- 1 Teaspoon Xanthan Gum – To help the mousse set.
For the Dark Chocolate Ganache
- ¾ Cup Dark Chocolate Chips (6 Ounces, 170 Grams) – If you're watching your calories, consider making the mousse with sugar-free dark chocolate chips.
- ⅓ Cup Heavy Cream
- 2 Tablespoon Corn Syrup (Optional for Shine)
- Raspberries (Optional) – Raspberries aren't on Costco's tuxedo cake but they look and taste great on this cake.
Instructions
You'll Find an Instructional Video and Step-by-Step Photos in the Main Post.
Make the Chocolate Cake Layers
- Prepare the Pans: Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and lightly grease the sides.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients.
- Add Boiling Water: Slowly pour the boiling water into the batter while mixing at low speed. The batter will be thin but perfectly moist.
- Bake: Pour the batter into one 9×13 pan or divide it evenly between two 8-inch cake pans. Bake for 25–35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes on a wire rack.
Make the Dark Chocolate Mousse
- Melt the Chocolate: Heat ¼ cup of heavy cream with the chocolate in a double boiler, a small pot over low heat, or in a small bowl in the microwave. Stir until fully melted. If using a microwave, warm in 30-second intervals, stirring after each. Let it cool slightly before proceeding to avoid melting the whipped cream in the next step.
- Whip the Heavy Cream in a Medium Bowl: With a stand mixer or electric beater with a whisk attachment, beat 1 cup of heavy cream to stiff peaks.
- Add Xanthan Gum to the Chocolate Mixture: Whisk 1 teaspoon of xanthan gum into the chocolate mixture to help the mousse set. Ensure the xanthan gum is fully and evenly incorporated.
- Fold the Chocolate into the Whipped Cream: Gently fold the cooled chocolate mixture into the whipped cream until smooth.
- Refrigerate: Chill the mousse in the refrigerator for 15 minutes, then check its consistency. If it’s not firm enough for piping, refrigerate for an additional 15 minutes. The longer it chills, the firmer it will become.
Make the White Chocolate Mousse
- Repeat the Process: Follow the same steps as for the dark chocolate mousse, but use white chocolate instead of dark.
Assemble the Cake
- Layer the Cake: Place the first layer of dark chocolate cake on a cake board or plate. Then, pipe a thick layer of dark chocolate mousse on top.
- Spread the Chocolate Mousse: Spread the chocolate mousse with a spatula.
- Pipe the White Mousse: Pipe a thick layer of white chocolate mousse on top of the chocolate mousse.
- Spread the White Chocolate Mousse: Spread the white mousse with a spatula.
- Top with the Final Cake Layer: Put the second layer of cake on top.
- Wrap and Chill: Cover the entire cake with plastic wrap and refrigerate for at least 2 hours to set the mousse layers.
Add the Ganache
- Make the Ganache: Heat the heavy cream in a small pot until steaming but not boiling. Pour the chocolate chips into the heavy cream and let it sit for 2 minutes. Stir until smooth.
- Spread over the Cake: Take the chilled cake out of the refrigerator and gently spread the dark chocolate ganache evenly over the top. As the ganache will firm up when refrigerated, I suggest using a chef’s knife dipped in boiling water to achieve clean, smooth slices.
Notes
This is a really delicious cake. It takes a little time to make but we loved it!
Glad you enjoyed it!
Your printed instructions are not the same as the more thorough instructions in your blog. The printed instructions do not specify that you need to add a portion of the cream into the chocolate when it is being melted…which caused the mousse to be grainy instead of smooth. Very frustrating and I hope you fix it so someone else doesn’t have the same result. (I prefer to use printed instructions so I don’t have to deal with the pop up ads in the blog)
The cake did turn out very pretty despite the texture issues.
Glad the cake turned out pretty. Thanks for letting me know. I updated that step in the instructions.