If you’ve ever dreamed of sinking your fork into layers of rich chocolate cake filled with a velvety pudding and cloaked in dark crumbs, the Brooklyn Blackout Cake is calling your name. This decadent dessert is a chocoholic’s dream come true. Moist, intense, and unapologetically rich, it’s the kind of cake that doesn’t whisper, it shouts. Trust me, you’re going to love this one.

Behind the Recipe

This cake was born out of nostalgia and a deep love for old-school bakery charm. It’s the kind of cake your grandmother might’ve brought home wrapped in wax paper from the corner bakery. I remember biting into my first slice, the deep cocoa flavor melting into a silky chocolate filling, and thinking, this is what chocolate cake should taste like. Every forkful felt like a hug from Brooklyn itself.

Recipe Origin or Trivia

The Brooklyn Blackout Cake has a rich backstory, just like its layers. It was made famous by Ebinger’s Bakery, a beloved Brooklyn institution that opened in 1898. During World War II, the name “Blackout” was inspired by the citywide blackout drills, and this cake became their signature offering. With its dark layers, pudding filling, and crumb topping, it captured hearts across New York and beyond.

Why You’ll Love Brooklyn Blackout Cake

This is not your average chocolate cake. Here’s why it stands out:

Versatile: Great for birthdays, holidays, or any time you want to impress with chocolate.

Budget-Friendly: Uses simple pantry staples to create bakery-level results.

Quick and Easy: While it looks fancy, the steps are surprisingly straightforward.

Customizable: You can tweak the filling or frosting to suit your taste.

Crowd-Pleasing: One slice and everyone will be begging for seconds.

Make-Ahead Friendly: Perfect when prepared a day in advance for best flavor.

Great for Leftovers: Holds up beautifully in the fridge and tastes even better the next day.

Chef’s Pro Tips for Perfect Results

If you’re looking to achieve bakery-quality results at home, these insider tips are your best friend.

Use high-quality cocoa powder for a deep, rich chocolate flavor.
Let the pudding cool completely before layering to avoid a soggy cake.
Level your cakes before stacking to keep them sturdy and professional-looking.
Chill the cake before slicing to help the layers set and cut cleanly.
Don’t skip the crumb topping—it’s what gives this cake its signature look and texture.

Kitchen Tools You’ll Need

You won’t need anything fancy, just a few reliable kitchen basics.

Mixing Bowls: For combining the dry and wet ingredients separately.

Whisk: Essential for smoothing out the batter and pudding.

Electric Mixer: Makes creaming butter and mixing the batter quicker and easier.

Cake Pans (8-inch): Two pans are ideal for even baking and perfect layers.

Saucepan: Needed to make the chocolate pudding filling.

Offset Spatula: For smooth, even frosting.

Ingredients in Brooklyn Blackout Cake

This cake brings together bold cocoa and creamy pudding for a flavor-packed experience.

All-purpose flour: 2 cups. Gives the cake structure and helps bind the ingredients.
Unsweetened cocoa powder: ¾ cup. Brings that intense chocolate richness.
Baking powder: 1 teaspoon. Adds lift and keeps the layers light.
Baking soda: 2 teaspoons. Helps the cake rise and stay moist.
Granulated sugar: 2 cups. Sweetens the batter and balances the cocoa.
Eggs: 2 large. Binds the ingredients and adds richness.
Whole milk: 1 cup. Moistens the batter and enhances tenderness.
Vegetable oil: ½ cup. Keeps the cake extra moist.
Vanilla extract: 2 teaspoons. Enhances the overall chocolate flavor.
Boiling water: 1 cup. Intensifies the cocoa for deeper flavor.
Bittersweet chocolate: 8 oz (for pudding). Adds real chocolate depth.
Cornstarch: ¼ cup. Thickens the pudding filling.
Unsalted butter: 6 tablespoons. Used in both the pudding and crumb topping.

Ingredient Substitutions

Because flexibility makes every baker’s life easier.

All-purpose flour: Can be swapped with cake flour for a lighter crumb.

Whole milk: Use almond or oat milk for a dairy-free version.

Vegetable oil: Canola or melted coconut oil works just as well.

Bittersweet chocolate: Substitute with semi-sweet if you prefer a sweeter filling.

Ingredient Spotlight

Cocoa Powder: Look for Dutch-processed cocoa for a smoother, less acidic chocolate flavor. It’s what gives this cake that rich, velvety depth.

Bittersweet Chocolate: This is the heart of the pudding. The higher cocoa content delivers a luxurious, almost truffle-like filling.

Instructions for Making Brooklyn Blackout Cake

Ready to create a chocolate masterpiece? Here are the steps you’re going to follow:

Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
Combine Ingredients:
In a large bowl, whisk flour, cocoa, baking powder, baking soda, and sugar. In another bowl, whisk eggs, milk, oil, and vanilla. Gradually mix wet into dry, then stir in boiling water.
Prepare Your Cooking Vessel:
Divide the batter evenly between your prepared pans. Tap lightly to release air bubbles.
Assemble the Dish:
Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely before slicing each in half for four total layers.
Cook to Perfection:
Meanwhile, make the pudding by heating milk and cornstarch in a saucepan. Stir constantly until thickened, then add chocolate and butter. Let cool completely.
Finishing Touches:
Layer the cakes with pudding in between. Frost the outside with the remaining pudding. Crumble one cake layer and press crumbs all over the cake.
Serve and Enjoy:
Chill the cake for at least 2 hours before slicing. Serve cold or at room temperature with a tall glass of milk.

Texture & Flavor Secrets

This cake delivers a dreamscape of textures. The crumb is moist and tender with a subtle bounce, the pudding is lush and silky, and the crumb topping adds a gentle crunch. Flavor-wise, it’s rich without being cloying, with a lingering cocoa finish that makes each bite better than the last.

Cooking Tips & Tricks

Here’s how to keep things smooth in the kitchen:

Measure your dry ingredients with a spoon and level method for accuracy.
Don’t overmix the batter to keep your cake light and airy.
Let the pudding cool completely or it’ll melt your layers.
Use a serrated knife to slice the cake for cleaner cuts.

What to Avoid

These are the common pitfalls to dodge:

Skipping the crumb layer, which makes it lose its identity.
Using hot pudding to fill the cake—it will slide right off.
Rushing the chilling time. Letting it set properly makes a big difference.
Cutting the cake while warm. Always cool completely for best texture.

Nutrition Facts

Servings: 12
Calories per serving: 560

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

You can make this cake a day ahead and let it sit in the fridge overnight—the flavor only gets better. Store it covered in the fridge for up to 5 days. You can also freeze individual slices for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve Brooklyn Blackout Cake

Serve chilled or slightly room temperature. A cold glass of milk, a scoop of vanilla ice cream, or even a dollop of whipped cream take this cake to the next level. For parties, slice it ahead and garnish each piece with chocolate shavings.

Creative Leftover Transformations

If you’ve got leftover slices, cube them and layer with whipped cream and berries for a quick chocolate trifle. You can also crumble them over ice cream for an easy sundae topping.

Additional Tips

For an extra boost of chocolate, add chocolate chips to your cake batter. If you want a coffee twist, replace some of the boiling water with brewed coffee. Keep it chilled before serving to make slicing easier and cleaner.

Make It a Showstopper

To make it visually stunning, add a drizzle of ganache on top or some gold leaf for a touch of drama. A cake stand with a glass dome adds elegance and keeps it fresh longer. Always wipe your knife between slices for clean cuts.

Variations to Try

Mocha Blackout Cake: Add espresso powder to both the batter and pudding.
Mini Blackout Cakes: Bake in small pans or ramekins for personal-sized desserts.
Vegan Version: Swap eggs with flax eggs and use plant-based milk and butter.
Nutty Twist: Add a layer of hazelnut spread between the pudding.
Salted Caramel Drizzle: Top with caramel sauce and a sprinkle of sea salt.

FAQ’s

Q1: Can I make this cake gluten-free?

A1: Yes, just substitute the all-purpose flour with a gluten-free blend that includes xanthan gum.

Q2: Do I have to use bittersweet chocolate for the pudding?

A2: No, you can use semi-sweet chocolate if you prefer a slightly sweeter filling.

Q3: Can I freeze the whole cake?

A3: Absolutely. Wrap it well and freeze for up to two months. Thaw in the fridge overnight.

Q4: How far in advance can I make this?

A4: You can make it up to two days ahead. The flavor deepens and improves over time.

Q5: What’s the best way to cut clean slices?

A5: Use a serrated knife and wipe it clean between cuts. Chill the cake beforehand for neater slices.

Q6: Can I use store-bought pudding?

A6: Technically yes, but homemade pudding gives better flavor and texture.

Q7: How do I keep the cake from sliding?

A7: Make sure the pudding is completely cooled and don’t overfill between layers.

Q8: Is this cake too sweet?

A8: Not at all. The bittersweet chocolate and cocoa balance the sugar perfectly.

Q9: What surface should I frost the cake on?

A9: A turntable or flat cake stand works best for even, smooth frosting.

Q10: Can I skip the crumb topping?

A10: You can, but it won’t be a true Brooklyn Blackout Cake without it.

Conclusion

This Brooklyn Blackout Cake is more than a dessert. It’s a full-on chocolate experience that brings joy in every bite. Whether you’re baking it for a special occasion or just because you need some chocolate comfort, this cake will never let you down. So roll up your sleeves, dive into the chocolate, and let the baking magic begin.