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TUXEDO CAKE Made Easy with Box Cake Mix
Today's Recipe: https://catherinesplates.com/tuxedo-cake-made-with-box-cake-mix/
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Show More Show Less View Video Transcript
0:00
Hello everyone. Welcome back to
0:02
Katherine's Plates. Today we are going
0:04
to make a delicious dessert. It is
0:07
called tuxedo cake. It's a layered cake
0:11
and it's got delicious frosting on it
0:14
and we're going to decorate it just a
0:16
little bit. We're going to keep it very
0:18
simple as always on my channel by using
0:21
a boxed cake mix. This is by no means
0:25
low carb. I am doing this for a purpose.
0:29
As you may or may not know, Joseph and
0:32
Megan are getting married,
0:35
and I'm so happy for them. I'm gonna be
0:38
doing the groom's cake. But I'm going to
0:40
be doing a few of them just to kind of
0:42
see what they like. After I make this
0:44
one, they're going to try it. Then I'm
0:46
going to make a different one later on.
0:48
They'll try that one, and then so on.
0:49
And they'll see which one they like,
0:52
which one Joseph likes, cuz he's the
0:53
groom, right? And it's going to be a
0:54
groom's cake. So, to keep it simple,
0:58
let's start with the boxed cake mix.
1:00
We'll add this to a large mixing bowl.
1:04
Now, I am not doing away with my low
1:07
carbs. Okay, we will be making dessert.
1:09
I've got several of them in mind,
1:11
especially now that fall is in the air.
1:14
Yeah, there's going to be some pumpkin
1:16
involved.
1:20
And I love the name of this one. I've
1:22
never made a tuxedo cake before. All
1:24
right. So, what you want to do now is
1:28
follow the directions on the back of the
1:30
box to make this cake. And then we're
1:32
going to add something to it before we
1:35
put it in the oven. That's a standard
1:37
cake. You know that I love to make these
1:40
bakery style. So, I change out the water
1:45
for milk.
1:47
As quick as that, right? All right.
1:50
Let's add that.
1:53
We're going to add in half a cup of
1:56
melted butter or that's one stick. Now,
2:00
this is in place of the vegetable oil
2:04
that they call for on the back of the
2:05
box. You can do it the plain way or you
2:08
can do it the baker style. When you melt
2:10
your butter, cool it down just a little
2:12
bit. That way when we add the eggs, they
2:14
don't scramble. All right, we've got
2:16
three eggs. Now, I just brought these to
2:18
room temperature.
2:20
I should have brought the milk to room
2:22
temperature, too, but I forgot to get
2:23
the milk out.
2:27
All right, I'm just going to put them
2:28
all into this small bowl here. Check for
2:32
shells,
2:35
and then we'll add it to the mix.
2:39
All right, my eggs went in one, two, and
2:41
three. I just forgot to show that part
2:43
right here on the video. And I started
2:46
mixing. Now, I'm using my electric hand
2:48
mixer. I'm going to blend this together
2:49
for 2 minutes.
2:52
[Music]
2:57
Want it nice and fluffy.
3:00
Now, generally a baker style will also
3:02
call for four eggs instead of three, but
3:04
that will really plump up your cake. And
3:07
since I'm layering this cake, I don't
3:09
want it too fluffy like that. So, I'm
3:12
just going to keep it with the three
3:13
eggs.
3:16
All right, that's done.
3:19
Okay, I'm going to be adding a package
3:22
of chocolate pudding mix. This is a 3.4
3:26
oz size. Now, you can use the instant or
3:30
you can use the cook and serve. It
3:32
doesn't matter.
3:36
We're going to add that in and just give
3:38
it a really mix until all the powder is
3:40
incorporated.
3:44
[Applause]
3:47
Blend that in.
3:53
That's going to give it a nice
3:55
additional layer of flavor and hold this
3:58
cake together.
4:00
There we go.
4:02
We're done with that.
4:05
Okay. We're going to be baking the cakes
4:08
in two 9 in cake pans. Now, I'm
4:12
preparing them. I'm just using some
4:13
butter and I'm using a pastry brush to
4:16
get into the grooves here on the bottom
4:20
and go all the way up to the top.
4:23
I'm using a pastry brush because it'll
4:24
really get that butter everywhere we
4:26
need it to make sure these cakes pop out
4:28
of the pans here. Now, I'm using
4:30
silicone pans that I have right here.
4:34
You can use whatever you want. Now, this
4:36
was from the butter that I used earlier
4:39
off the stick here. So, I'm just going
4:40
to use that and go down in here. Slather
4:43
it around.
4:48
And then we'll use the brush to make
4:51
sure it's everywhere.
4:54
There we go. Then what we're going to do
4:57
is evenly spoon our cake batter into our
5:01
baking pans here. So, I'm just going to
5:04
go in and I've got a measuring tool,
5:05
about a half a cup here. I'm going to go
5:07
in
5:11
and evenly as much as possible. Evenly I
5:15
should say
5:17
put it into the cake pans.
5:20
We'll give it a jig.
5:22
Spread it out nice and even so it cooks
5:25
nice and even.
5:30
I'm going to place these on some sheet
5:31
pans. The smaller ones that I have. That
5:35
way they will keep nice and even, nice
5:37
and flat down there at the bottom. There
5:40
we go. Okay, we're going to cook these
5:43
per the directions on the back of the
5:44
package for two 9 in cake pans. I've got
5:48
my oven preheated at 350°.
5:52
These will bake for about 24 to 29
5:56
minutes. We're going to take a
5:58
toothpick, go into each cake, make sure
5:59
that the toothpick comes out nice and
6:01
clean or has a crumb or two on it, and
6:03
that's totally fine. and then we'll pull
6:05
them out. Then I'm going to show you
6:06
what we're going to do next. Okay, I've
6:08
pulled them out of the oven. I did the
6:10
toothpick test on them. We're going to
6:11
let them rest for 10 minutes in their
6:15
pans and then we're going to release the
6:17
cakes. I'm just going to kind of take a
6:18
knife, go around the edges here. We're
6:20
going to pop them out. We're going to
6:21
place them on a cooling rack and let
6:24
them cool completely.
6:27
All right, they've cooled for 10
6:28
minutes.
6:31
I put them on a wire rack to do that so
6:32
the air circulated underneath also. But
6:35
y'all, with these silicones, they just
6:37
pop right out. Look at that. So, what
6:39
I'm going to do, pop it out. There we
6:42
go. I'm going to lay it on the top. Lay
6:46
it on the rack here. That way, you're
6:48
looking at the bottom of the cake. And
6:51
then we'll pop this one out. Perfect.
6:55
All right, we're going to cool these
6:57
down completely.
7:00
Now, while the cakes are cooling, they
7:02
won't take that long to do that. We're
7:04
going to start in a large mixing bowl,
7:06
and we're going to make the icing. I've
7:07
got one block of cream cheese that's
7:10
softened, and I've got one stick of
7:12
butter, which is half a cup, and nice
7:15
and softened also. And then we're going
7:18
to add in 1 and 1/2 teaspoon
7:22
of vanilla extract.
7:25
One. And then we'll go half.
7:28
There we go.
7:31
And then what we're going to do is take
7:32
our electric hand mixer. I'm just using
7:34
the beers. And we're going to blend this
7:36
together until nice and smooth.
7:44
All right. Looks nice and creamy in
7:45
there. We're going to start
7:46
incorporating
7:48
six cups of powdered sugar. We're going
7:51
to do it one cup at a time.
7:55
I'm going to go in. I'm going to take
7:57
the back edge of the knife
8:01
and get it nice and even there.
8:13
All right, I'm going to put the other
8:14
four in there and we'll bring you right
8:16
back.
8:17
[Music]
8:18
All
8:21
right. Now, we're going to incorporate
8:23
the sixth cup here.
8:28
Here we go.
8:32
Woo! Look at that.
8:36
Oh, yeah. That looks really good.
8:40
All right, let's get our cakes ready to
8:42
frost. Then we still got a little
8:44
decoration to do. All right, we're going
8:46
to get ready to frost our cakes. Now,
8:48
I've got my cake serving platter here.
8:51
And what I'm going to do to keep it nice
8:53
and clean around the edges of the cake
8:55
is take some parchment paper, which I
8:57
just cut into little squares. I'm going
8:59
to put it towards the edge.
9:02
That way, any icing we get on
9:05
the parchment here, we can just pull
9:07
that right off.
9:09
We do it like that,
9:12
and it'll take the mess with it. All
9:15
right. So, what we're going to do is
9:16
take one of the cakes.
9:21
I'm going to put it top side up.
9:25
And then I'm going to even it out on the
9:26
top here. Get that kind of bowl right
9:29
there off of the cake.
9:31
So, I'm just going to go across the top.
9:34
Even that out so we have a flat surface.
9:37
All right. What we're going to do now is
9:39
take our frosting,
9:42
put a good amount This is going to be a
9:45
two- layer cake. I'm going to take my
9:47
offset spatula.
9:49
Start pushing the frosting
9:54
towards the edge.
9:58
This frosting is fingerlicking good.
10:01
It's a wonderful
10:03
rendition of a vanilla frosting. Now,
10:06
we're going to put the other cake on
10:08
top.
10:16
nice and even.
10:18
And then I'm going to put the frosting
10:20
on top.
10:23
And then we're going to do the sides.
10:38
And smooth it around.
10:42
till we have all the icing on the cake.
10:51
All right. Now, I'm going to go around
10:52
the whole cake, smooth it out, smooth
10:55
out the top.
10:59
We still got that chocolate we're going
11:01
to put on. I'm going to show you how
11:02
we're going to do that and then finish
11:04
it off.
11:06
It's a great occasion cake for any
11:08
occasion.
11:10
What we're going to do right now is make
11:11
that chocolate ganache.
11:13
All right, I'm going to pour my ginache
11:15
on top.
11:23
I'm going to show you how I made it.
11:38
Just going to let it go down the sides.
11:47
All right, we're going to pull off the
11:49
parchment.
11:59
All right, I've got some candy bars that
12:02
I broke up into pieces and we're going
12:04
to put those all over the cake.
12:08
I'm using a cookies and cream and a
12:11
Hershey's chocolate bar. Just breaking
12:14
them up into little pieces.
12:17
They love candy bars. Right here and
12:21
right there. There we go. They both have
12:24
a sweet tooth. What do y'all think?
12:32
Time to dive in.
12:34
We're going to get a piece before we
12:35
call them over here to get it.
12:38
Let's dive in.
12:58
What do y'all think? Do y'all see it?
13:09
There we go. I think we need a fork.
13:21
That's decadent.
13:25
It's very moist on the inside. That
13:28
pudding kind of pulls it all together
13:30
so it can stand up on its own.
13:33
Love that.
13:44
That's a little bite.
13:47
That's okay. Hey, I'm going to eat the
13:48
whole thing.
13:48
What do you think?
13:49
Oh man, that gum.
13:50
Did you get the frosting?
13:51
I did. That frosting is really good.
13:54
What do y'all think?
13:55
Oh, don't fall over.
13:56
I learned a few things while making this
13:58
cake, so the second time I make it will
14:00
be a little different, but
14:04
that is delicious.
14:05
Oh my god, that is so good.
14:08
It's a small wedding, so there won't be
14:10
like a lot of people there, so this is a
14:14
big size.
14:14
Do we have good size for that? Take this
14:16
over to them.
14:17
Yes, we got to take it over to them.
14:19
They're going to try the cake.
14:21
It's going to fall down. Go boom. But I
14:23
don't I'm going to eat it all anyway.
14:26
All right, you guys. Give me a thumbs up
14:28
on this one. If you're new to the
14:29
channel, make sure you hit that
14:30
subscribe button down below and that
14:31
bell notification. That way, you'll
14:33
always know when shows like this one
14:34
here are posted. This was for a special
14:37
occasion. You can make this for yourself
14:39
if you want.
14:41
I got to go put the lid on it. I got to
14:43
find the lid. He hid the lid on me.
14:46
It's over here.
14:48
And lock it in place.
14:50
There.
14:52
There we go.
14:55
All right, you guys. We'll see y'all on
14:57
the next episode. Bye
14:59
bye. This is mine.
15:01
I called it.
15:02
This one's mine.
15:03
Hey, wait. That one's going over the
15:05
kids.
15:06
I know. I got to make my low carb
15:08
dessert for you guys. Bye.
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