For all my chocolate lovers out there, this one’s for you! This legendary Brooklyn blackout cake is so moist and chocolatey, I can’t believe it didn’t come from a bakery. Homemade dark chocolate cake filled and topped with dark chocolate buttercream and cake crumbles is intensely chocolatey and so delicious. This is my take on a Brooklyn favorite, and I hope you love it as much as I do!
My Brooklyn blackout cake is a simplified version of the classic. I frosted and filled moist and rich chocolate cake with dark chocolate buttercream for an intense flavor that can’t be beat. I opted to skip the pudding, but I added cake crumbs on the outside for a l little extra texture. This might be my favorite chocolate cake of all time!
What’s in This Brooklyn Blackout Cake Recipe?
- Flour: All-purpose flour gives this cake structure.
- Sugar: A combination of granulated white and brown sugar makes this cake sweet and rich, while powdered sugar sweetens the frosting and gives it structure.
- Dark Cocoa Powder: Adds a deep, dark chocolate flavor to the cake and the frosting. You can use any cocoa powder you like in this cake, although dark will yield the richest flavor.
- Leavening: Baking soda and baking powder help the cake rise.
- Salt: Kosher salt enhances the chocolatey flavor of the cake and the frosting.
- Eggs: Add richness and structure to the cake.
- Milk: Adds moisture to the cake.
- Greek Yogurt: Adds so much moisture and richness to this cake!
- Vanilla Extract: Enhances the sweetness of the cake and the frosting.
- Butter: Unsalted butter adds richness to the cake and forms the creamy base of the frosting.
- Heavy Cream: Helps thin the frosting to a spreadable consistency.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
Store leftover Brooklyn blackout cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving at room temperature.
Tips for Success
- Measure your dry ingredients using the spoon-and-level method to avoid adding too much flour.
- Do not overmix the cake batter; otherwise, you will end up with dry, tough cakes.
- Make sure to sift the powdered sugar and cocoa powder to remove any lumps. This will lead to a smoother frosting.
- Make sure to save your cake scraps for decoration!
- Do not frost warm cakes. The frosting will melt off!
- Feel free to halve the frosting recipe and instead fill your cakes with chocolate pudding for a more classic version.
- The chocolate cake layers can be baked up to 1 day in advance and stored tightly wrapped in plastic wrap at room temperature until ready to frost.
- The chocolate frosting can be made up to 5 days in advance and stored in an airtight container or Ziplock bag in the refrigerator until ready to use. Bring to room temperature before using.
Brooklyn Blackout Cake Recipe
Ingredients
For the Cake
- 3½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar
- 1½ cups dark cocoa powder
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 5 large eggs room temperature
- 2 cups milk room temperature
- 1 cup plain Greek yogurt room temperature
- 1 cup water
- 1 tablespoon pure vanilla extract
- ¾ cup unsalted butter melted (1½ sticks)
For the Frosting
- 2 cups unsalted butter room temperature (4 sticks)
- 4 cups powdered sugar
- 1 cup dark cocoa powder
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- ½ cup heavy cream room temperature
Equipment
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan
- Hand Mixer
- Fine-Mesh Sieve
Instructions
For the Cake
- Preheat the oven to 350°F. Grease two 9-inch round cake pans. Set aside.
- Add the flour, sugars, cocoa powder, baking soda, baking powder, and salt to a large bowl and whisk until combined.3½ cups all-purpose flour, 2 cups granulated sugar, 1 cup brown sugar, 1½ cups dark cocoa powder, 1 tablespoon baking soda, 2 teaspoons baking powder, 1 teaspoon kosher salt
- In a separate bowl, whisk together the eggs, milk, Greek yogurt, water, vanilla extract, and melted butter.5 large eggs, 2 cups milk, 1 cup plain Greek yogurt, 1 cup water, 1 tablespoon pure vanilla extract, ¾ cup unsalted butter
- Add the wet ingredients to the dry ingredients and mix with a handheld electric mixer until just combined.
- Pour the batter evenly among the 2 cake pans (about 1,269 grams per pan).
- Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for at least 10 minutes.
For the Frosting
- Using a hand mixer, cream the butter until smooth.2 cups unsalted butter
- Sift in the powdered sugar and cocoa powder and beat until well incorporated.4 cups powdered sugar, 1 cup dark cocoa powder
- Add in the vanilla extract, salt, and heavy cream and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.2 teaspoons pure vanilla extract, ½ teaspoon kosher salt, ½ cup heavy cream
For Assembly
- Using a bread knife, shave off the rounded top of each cake to create a flat top. Save the cake scraps in a bowl and crumble them with your hands.
- Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top. Add on the second layer.
- Frost the entire exterior of the cake with the remaining frosting.
- Gently press the cake crumbs on the sides of the cake and sprinkle the crumbs on top.
Notes
How to Make Brooklyn Blackout Cake Step-by-Step
Mix the Dry: Preheat your oven to 350°F, grease two 9-inch round cake pans, and set aside. Add 3½ cups of all-purpose flour, 2 cups of granulated sugar, 1 cup of brown sugar, 1½ cups of dark cocoa powder, 1 tablespoon of baking soda, 2 teaspoons of baking powder, and 1 teaspoon of kosher salt to a large bowl and whisk until combined.
Whisk the Wet: In a separate bowl, whisk together 5 large eggs, 2 cups of milk, 1 cup of plain Greek yogurt, 1 cup of water, 1 tablespoon of pure vanilla extract, and ¾ cup of melted unsalted butter.
Portion the Cakes: Add the wet ingredients to the dry ingredients and mix with a handheld electric mixer until just combined. Pour the batter evenly among the 2 cake pans (about 1,269 grams per pan).
Bake the Cakes: Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for at least 10 minutes.
Make the Frosting: Using a hand mixer, cream 2 cups of unsalted butter until smooth. Sift in 4 cups of powdered sugar and 1 cup of dark cocoa powder and beat until well incorporated. Add in 2 teaspoons of pure vanilla extract, ½ teaspoon of kosher salt, and ½ cup heavy cream and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.
Level the Cakes: Using a bread knife, shave off the rounded top of each cake to create a flat top. Save the cake scraps in a bowl and crumble them with your hands.
Layer the Cake: Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top. Add on the second layer. Frost the entire exterior of the cake with the remaining frosting.
Frost the Cake: Gently press the cake crumbs on the sides of the cake and sprinkle the crumbs on top.
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