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Tuxedo Strawberry Cake

February 7, 2022 By Gretchen 1 Comment

One of the most popular cakes for Valentine’s Day in my bakery was the Tuxedo Strawberry Cake

Now better than ever because of course it’s vegan!

Moist vanilla layer cake, creamy custard, fresh strawberries and rich chocolate ganache.

Tuxedo Strawberry Cake

It is a lot easier than it looks

Follow me step by step as I show you in the video tutorial below.

The best way to making successful cakes like this one and avoid getting stressed out along the way is to simply organize yourself.

This is a prefect example of a Building On Recipes project where it takes several recipes to complete the final cake and by tackling each one as a separate task rather than all at once is the way to go!

The white chocolate decorations with gold or silver dragees can be made even a week ahead of time!

Tuxedo Strawberry Cake

Just be sure to store them in a spot where the cats or kids won’t get to them!

Prepare the vanilla cake layers and buttercream days ahead of time!

Tuxedo Strawberry Cake

On the day you are ready to build your cake you will simply prepare the ganache and custard

This is a larger cake so it will serve close to 15 people.

I like baking my layers in 1/8 sheet pans for perfectly equal layers for this rectangle cake

Otherwise bake all the batter in 1- 12″ X 18″ cake pan and simply cut your four layers from that.

However you will see in the video I only used 3 of the 4 layers because I didn’t want my cake to be so tall.

But I will use that extra layer for something believe me!

I felt it was best to just do it this way rather than try to do some weird math equation to get the perfect amount.

You can also bake the batter into 2- 8″ cake pans for a round cake instead.

CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

Tuxedo Strawberry Cake

For more of the best vegan layer cakes click the links below!

Tuxedo Cake ~ Costco Copy Cat Recipe
Tuxedo Mousse Cake
Strawberry Crunch Cake
The Ultimate Vegan Brooklyn Blackout Cake
Brooklyn Blackout Cake

Tuxedo Cake Recipe

Strawberry Crunch Cake

The Ultimate Vegan Brooklyn Blackout Cake

 

Tuxedo Strawberry Cake
 
Print
Prep time
3 hours
Bake time
20 mins
Total time
3 hours 20 mins
 
Grease with my professional bakery pan grease the cake pans of your choice as listed above.
Preheat the oven to 350°F
Serves: serves 15 people
Ingredients
  • For the Cake:
  • Ground Flax Seeds 4 tablespoons (32g)
  • Hot Water 10 tablespoons (150ml)
  • Soy Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoon (10ml)
  • All Purpose Flour 2½ cup (325g)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 4 teaspoons (20g)
  • Salt 1 teaspoon (6g)
  • Vegan Butter 12 Tablespoons (175g)
  • For the Custard:
  • Soy Milk 3 cups (709ml)
  • Granulated Sugar ½ cup + 2 Tbs (125g)
  • Cornstarch 6 Tablespoons (60g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Tumeric *for color ⅛ - ¼ teaspoon *I used ¼ and thought it was a bit intense
  • Vegan Butter 1 tablespoon (14g)
  • For the Ganache:
  • 12 ounces vegan chocolate semi sweet
  • 12 ounces soy milk
  • For the Buttercream:
  • Vegan Butter 1½ Cups (3 sticks) (336g)
  • Solid Vegetable Shortening 1½ Cups (336g)
  • Confectioners Sugar 6 cups (720g)
  • Vanilla Extract 2 teaspoons
  • Salt ¼ teaspoon *optional- I use Earth Balance butter so it is already salted and I leave it out to avoid an overly salty buttercream
  • Vegan White Chocolate 12 ounces
  • Fresh Strawberries 2 lbs
Instructions
  1. For the cake:
  2. Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
  3. Add the vanilla extract to the soy milk
  4. Sift the flour with the baking powder and salt
  5. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  6. Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, add the vanilla extract
  7. Add about ⅓ of the flour to the creamed mixture then add half of the milk
  8. Add another ⅓ of the flour and then the remaining milk
  9. Add the last amount of flour and mix just to combine evenly.
  10. Divide batter into your greased and parchment lined cake pans and bake in a preheated 375°F oven for 15 minutes then turn the oven down to 350°F for the remaining time, approximately 10 minutes more or until springy to the touch when you gently press the centers
  11. For the Buttercream:
  12. Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
  13. Whip on medium to high speed for about 3 minutes.
  14. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt if using and extract
  15. Stop mixer and add the sifted confectioners sugar all at once.
  16. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes
  17. For the custard:
  18. Combine all the ingredients except for the vanilla extract and butter in a medium sauce pot over medium to high heat and bring to a boil stirring occasionally .
  19. Once it starts to bubble be sure to stir constantly to avoid burning on the bottom, and let it boil on low heat for about 30 seconds.
  20. Add the vanilla extract and the vegan butter and stir to melt the butter
  21. Pour into a shallow dish and cover with plastic wrap to avoid forming a skin, the refrigerate until cold
  22. For the ganache:
  23. Chop the chocolate into fine pieces that are all the same size and place in a large mixing bowl
  24. Bring the soy milk to a boil and immediately pour over the chocolate in the bowl and whisk smooth, cool to a pourable consistency (not hot) before using on the cake
  25. Assemble the cake as shown in the video below
3.5.3251

Filed Under: All Recipes, Cake Decorating, Holiday Baking, Layer Cakes

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Comments

  1. Karen

    February 25, 2020 at 10:20 pm

    What other egg substitute can be used in this recipe besides flax seeds?

    Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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