If you love chocolate, this Brooklyn blackout cake is about to become your new obsession. Rich, moist, and intensely chocolatey, this Brooklyn blackout cake is my homemade take on the classic favorite. I layer it with silky dark chocolate buttercream and press cake crumbs on the outside for that signature blackout texture. It’s indulgent, bakery-worthy, and surprisingly doable at home.
Dark Chocolate Blackout Cake
My chocolate blackout cake is a simplified yet authentic version of the classic Brooklyn dessert. Instead of chocolate pudding, which can make layers soggy, I use rich chocolate buttercream between moist chocolate cake layers and press cake crumbs around the outside. The result is an intensely chocolatey cake that holds up well, slices beautifully, and keeps its texture for days.
Whether you’re baking for a special occasion, a birthday, or just because you deserve some chocolate, my Brooklyn blackout cake delivers that classic chocolate flavor in a way that’s approachable for home bakers.
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Making It Like the Original Ebinger’s
The original Brooklyn blackout cake, made famous by Ebinger’s Bakery, was filled with chocolate pudding–but the recipe was never officially published. While I experimented with pudding fillings, I found that the cake layers became too wet after just a day. Frosting between layers provides the same deep chocolate flavor but keeps the cake stable and sliceable.
If you want to follow the traditional pudding route, I recommend baking the cake layers ahead of time and assembling the pudding-filled cake just before serving. That way, you get the authentic experience without losing structure.
Brooklyn Blackout Cake Recipe
Equipment
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan(s)
- Hand Mixer or Stand Mixer
- Fine-Mesh Sieve
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
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 cakes 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
- Measure dry ingredients using the spoon-and-level method to avoid dense cake.
- Use room-temperature eggs, milk, and yogurt to prevent lumpy batter.
- Optional: add 1 tsp espresso powder to the batter for richer chocolate flavor.
- Do not overmix; stop when flour streaks disappear.
- Grease pans and line with parchment for easy cake removal.
- Bake until a toothpick comes out clean and the cake springs back when pressed.
- Let cakes cool completely before frosting; warm cakes will melt the frosting.
- Save cake scraps for decorating the sides and top.
- Sift powdered sugar and cocoa for smooth frosting.
- For frosting, aim for stiff peaks. Add cream if too thick, powdered sugar if too thin.
- Press crumbs gently on frosting for the signature blackout look.
- Slice with a sharp serrated knife, wiping between cuts for neat pieces.
How to Make Brooklyn Blackout Cake Step-by-Step
Mix the Dry Ingredients: Preheat your oven to 350°F and grease two 9-inch round cake pans (line them with parchment circles if you want guaranteed non-stick layers). In a large bowl, whisk together 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 until fully combined. Whisking and sifting your dry ingredients helps prevent lumps and ensures an even, tender cake.
Whisk the Wet Ingredients: In another bowl, whisk together 5 large room-temperature eggs, 2 cups of room-temperature milk, 1 cup of room-temperature plain Greek yogurt, 1 cup of water, 1 tablespoon of vanilla extract, and ¾ cup of melted unsalted butter. Using room-temperature ingredients helps the batter mix smoothly and keeps the cake light and tender.
Portion the Cakes: Pour the wet ingredients into the dry and gently mix with a handheld electric mixer until just combined. Stop mixing as soon as you no longer see streaks of flour. Overmixing can make the cake dense or tough. Divide the batter evenly between the two prepared pans (about 1,269 grams per pan) and smooth the tops with a spatula.
Bake the Cakes: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back slightly when gently pressed. Let the cakes cool in the pan for at least 10 minutes before removing them. Cooling completely before frosting is key–warm cakes will melt your frosting!
Make the Frosting: Using a hand mixer, cream 2 cups of room-temperature unsalted butter until smooth. Sift in 4 cups of powdered sugar and 1 cup of dark cocoa powder and beat until fully incorporated. Add 2 teaspoons of vanilla extract, ½ teaspoon of kosher salt, and ½ cup of room-temperature heavy cream and mix until smooth with soft, stiff peaks. If your frosting is too thick, add a teaspoon of cream at a time; if it’s too thin, add a little more powdered sugar.
Level the Cakes: Using a serrated bread knife, carefully shave off the rounded tops of the cakes to create flat layers. Save the trimmings in a bowl and crumble them by hand; they’ll be perfect for decorating later. If you want more layers, slice each cake horizontally to make four layers, but consider doubling the frosting if you do.
Layer the Cake: Place one cake layer on your cake stand, cut-side down. Spread a generous layer of frosting on top, then add the second layer, pressing gently to secure it. Apply a thin crumb coat to the entire cake–don’t worry if it looks messy; it just helps hold the crumbs in place.
Frost the Cake: Frost the rest of the cake generously, then gently press the crumbled cake scraps onto the sides and sprinkle any remaining crumbs on top. Press lightly so you don’t tear the cake. This gives your Brooklyn blackout cake its signature rustic, chocolatey finish.
How to Store and Freeze
Store leftover chocolate 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.
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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