Brooklyn Blackout Cake Recipe

a fork resting in a partially eaten slice of brooklyn blackout cake on a plate.

Course: Cake, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: slices

Calories: 1004kcal

Author: Becky Hardin

This Brooklyn blackout cake is rich, moist, and intensely chocolatey. Layered with silky dark chocolate buttercream and finished with cake crumbs, it’s a bakery-style chocolate dessert you can make at home.

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US Customary - Metric

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.

Video

Notes

*You can use any cocoa powder you like in this cake, although dark will yield the richest flavor.

Tips:

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.

Make-Ahead: You can bake the cake layers up to 1 day ahead and make the frosting up to 5 days ahead. Store both in the refrigerator. Bring the frosting to room temp before using.

Storage: Store 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.

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