This Tuxedo Bar Cake recipe is your go-to for a stunning, crowd-pleasing dessert that combines rich chocolate and creamy vanilla in a delightful layered bar. It’s incredibly adaptable and perfect for any occasion, from casual gatherings to elegant celebrations, offering a sophisticated yet easy-to-prepare treat.
Key Ingredients for Tuxedo Bar Cake
- For the Chocolate Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the Vanilla Cheesecake Layer:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
How to Make Tuxedo Bar Cake
This Tuxedo Bar Cake simplifies layered dessert perfection, offering a divine combination of fudgy chocolate, creamy cheesecake, and silky ganache. It’s surprisingly easy to assemble, requiring no fancy equipment and satisfying your sweet cravings with minimal fuss. The preparation time is approximately 30 minutes, with about 30-35 minutes of baking.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Chocolate Base: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon of vanilla extract until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick and somewhat stiff.
- Press the Base: Press about two-thirds of the chocolate dough evenly into the bottom of the prepared baking pan to form the base. Reserve the remaining one-third of the dough for crumbling later. You can also press this dough into a ziplock bag and freeze it for about 15-20 minutes to make it easier to crumble.
- Prepare the Vanilla Cheesecake Layer: In a medium bowl, beat the softened cream cheese and ½ cup of granulated sugar until smooth. Beat in the egg and 1 teaspoon of vanilla extract until fully incorporated and creamy.
- Layer the Cheesecake: Pour the vanilla cheesecake mixture evenly over the chocolate base in the baking pan.
- Add Crumbles: Take the reserved chocolate dough (either the portion you pressed out or the chilled portion) and crumble it evenly over the top of the cheesecake layer.
- Bake: Bake for 30-35 minutes, or until the edges are set and lightly golden brown, and the cheesecake filling is mostly set but may still have a slight jiggle in the center.
- Cool Completely: Let the cake cool completely in the pan on a wire rack. This can take a couple of hours. For best results, chill thoroughly in the refrigerator for at least 2 hours after it has cooled to room temperature. This helps the layers firm up.
- Prepare the Chocolate Ganache: Once the cake is completely chilled, prepare the ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil). Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring.
- Whisk the Ganache: Gently whisk the chocolate and cream together until smooth and glossy.
- Top the Cake: Pour the warm ganache evenly over the chilled cake, spreading it with an offset spatula to create a smooth, even layer.
- Chill Again: Refrigerate the cake for another 30 minutes to allow the ganache to set.
- Slice and Serve: Once the ganache is set, use the parchment paper overhang to lift the cake from the pan. Cut into bars using a sharp knife. For clean cuts, dip your knife in hot water and wipe it dry between each cut.
Why You’ll Love This Tuxedo Bar Cake
You’ll adore this Tuxedo Bar Cake for its stunning visual appeal and incredibly decadent flavor profile, mimicking a gourmet dessert without the steep price tag. The perfect contrast between the rich, fudgy chocolate base and the smooth, creamy vanilla cheesecake layer is simply irresistible, creating a symphony of textures and tastes in every bite. Unlike a complex layer cake, these bars are remarkably simple to make, significantly saving you time and money while delivering a restaurant-worthy treat.
The crowning glory of this bar cake is the silky smooth chocolate ganache topping, which adds an extra layer of luxuriousness and a delightful gloss that makes it truly special. If you’re a fan of classic Black Forest cake but want something a bit more streamlined, this Tuxedo Bar Cake offers a similar sophisticated chocolate experience with a delightful cheesecake twist. Don’t wait to impress your friends and family; bake this easy yet elegant dessert today and experience pure bliss!
Storing and Reheating Tips
- Refrigeration: Uncut Tuxedo Bar Cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Once cut into bars, wrap them individually in plastic wrap or store them in a single layer in an airtight container, also for up to 3-4 days. They are best served chilled.
- Freezing: For longer storage, you can freeze the entire uncut cake or individual bars.
- Uncut Cake: After it has completely cooled and the ganache is set, wrap the cake tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 2-3 months.
- Individual Bars: Wrap each bar tightly in plastic wrap, then place them in a freezer-safe airtight container or heavy-duty freezer bag. Freeze for up to 2-3 months.
- Thawing and Reheating:
- To Thaw: Transfer frozen cake or bars to the refrigerator and let them thaw overnight.
- Serving: The Tuxedo Bar Cake is best served chilled or at room temperature after thawing. There is no need for reheating, as the cheesecake and ganache components are meant to be enjoyed cold. If you prefer a slightly softer ganache, you can let the bars sit at room temperature for about 15-20 minutes before serving.
Final Thoughts
This Tuxedo Bar Cake is the epitome of simple elegance, delivering a truly delicious experience with minimal effort. We encourage you to whip up this delightful treat at home; it’s a guaranteed crowd-pleaser that will leave everyone asking for the recipe! Enjoy the process and the delectable results!
Tuxedo Bar Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon of vanilla extract until well combined.1 cup unsalted butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.2 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick and somewhat stiff.
- Press about two-thirds of the chocolate dough evenly into the bottom of the prepared baking pan to form the base. Reserve the remaining one-third of the dough for crumbling later. You can also press this dough into a ziplock bag and freeze it for about 15-20 minutes to make it easier to crumble.
- In a medium bowl, beat the softened cream cheese and ½ cup of granulated sugar until smooth. Beat in the egg and 1 teaspoon of vanilla extract until fully incorporated and creamy.16 ounces cream cheese, 0.5 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Pour the vanilla cheesecake mixture evenly over the chocolate base in the baking pan.
- Take the reserved chocolate dough (either the portion you pressed out or the chilled portion) and crumble it evenly over the top of the cheesecake layer.
- Bake for 30-35 minutes, or until the edges are set and lightly golden brown, and the cheesecake filling is mostly set but may still have a slight jiggle in the center.
- Let the cake cool completely in the pan on a wire rack. This can take a couple of hours. For best results, chill thoroughly in the refrigerator for at least 2 hours after it has cooled to room temperature. This helps the layers firm up.
- Once the cake is completely chilled, prepare the ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil). Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring.1 cup semi-sweet chocolate chips, 0.5 cup heavy cream
- Gently whisk the chocolate and cream together until smooth and glossy.
- Pour the warm ganache evenly over the chilled cake, spreading it with an offset spatula to create a smooth, even layer.
- Refrigerate the cake for another 30 minutes to allow the ganache to set.
- Once the ganache is set, use the parchment paper overhang to lift the cake from the pan. Cut into bars using a sharp knife. For clean cuts, dip your knife in hot water and wipe it dry between each cut.