Decadent Blackout Cake Recipe: The Ultimate Chocolate Lover’s Dream

What is a Blackout Cake?

A blackout cake is the stuff of dessert legend—a rich, ultra-chocolatey cake layered with creamy chocolate pudding, covered in velvety frosting, and finished with a dramatic topping of cake crumbs. It’s indulgent, moist, and designed to satisfy even the deepest chocolate cravings.

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The History of Blackout Cake

The original blackout cake traces back to Brooklyn, New York, where it was first made by Ebinger’s Bakery during World War II. Named after wartime blackout drills, this cake quickly became an icon for New Yorkers. Sadly, Ebinger’s closed in the 1970s, but their famous cake lives on through modern recreations like this recipe.

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Why You’ll Love This Blackout Cake Recipe

• Chocolate overload: Layers of cake, pudding, and frosting ensure every bite is rich and satisfying.
• Show-stopping dessert: Perfect centerpiece for birthdays, holidays, or special occasions.
• Make-ahead friendly: The cake actually tastes better the next day after chilling.

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Blackout Cake Recipe Overview

Equipment You’ll Need

• 2 mixing bowls
• Electric mixer or stand mixer
• Whisk & spatula
• Measuring cups and spoons
• 3 × 9-inch round cake pans
• Cooling rack
• Saucepan (for pudding)
• Offset spatula (for frosting)

Prep Time, Cook Time, Total Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Chill Time: 2 hours
• Total Time: ~3 hours

Servings

• Makes 12 slices

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Ingredients for Blackout Cake

Dry Ingredients

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Granulated sugar
• Salt

Wet Ingredients

• Whole milk
• Vegetable oil
• Eggs
• Vanilla extract
• Hot coffee (for deep flavor)

For the Pudding Filling

• Whole milk
• Cornstarch
• Sugar
• Cocoa powder
• Egg yolks
• Butter

For the Chocolate Frosting

• Butter
• Powdered sugar
• Cocoa powder
• Heavy cream
• Vanilla extract

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Ingredient Measurements (US & Metric)

Ingredient	US Measurement	Metric
All-purpose flour	2 cups	240 g
Unsweetened cocoa powder	1 cup	100 g
Baking powder	2 tsp	8 g
Baking soda	1 tsp	5 g
Granulated sugar	2 cups	400 g
Salt	1 tsp	6 g
Whole milk (for cake)	1 cup	240 ml
Vegetable oil	½ cup	120 ml
Eggs	2 large	100 g
Vanilla extract	2 tsp	10 ml
Hot coffee	1 cup	240 ml
Whole milk (for pudding)	2 cups	480 ml
Cornstarch	¼ cup	30 g
Sugar (for pudding)	½ cup	100 g
Cocoa powder (for pudding)	¼ cup	25 g
Egg yolks	4 large	80 g
Butter (for pudding)	2 tbsp	28 g
Butter (for frosting)	1 cup	226 g
Powdered sugar	3 cups	375 g
Cocoa powder (for frosting)	¾ cup	75 g
Heavy cream	½ cup	120 ml
Vanilla extract (frosting)	1 tsp	5 ml

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Step-by-Step Instructions

Step 1: Preparing the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
2. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar, and salt.
3. In another bowl, whisk milk, oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet mixture into the dry mixture.
5. Pour in hot coffee last and mix until the batter is thin and smooth. (The coffee deepens the chocolate flavor.)

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Step 2: Baking the Cake Layers

1. Divide batter evenly among the three pans.
2. Bake for 25–30 minutes, or until a toothpick comes out clean.
3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack.
4. Once cooled, crumble one layer into fine crumbs (for the topping).

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Step 3: Making the Chocolate Pudding Filling

1. In a saucepan, whisk milk, cornstarch, sugar, and cocoa powder over medium heat until slightly thickened.
2. In a separate bowl, whisk egg yolks. Slowly add a bit of the hot mixture into yolks (to temper them), then pour back into saucepan.
3. Continue whisking until the pudding is smooth and thick.
4. Remove from heat and stir in butter.
5. Chill pudding for at least 1 hour before using.

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Step 4: Preparing the Chocolate Frosting

1. In a mixing bowl, beat butter until creamy.
2. Add powdered sugar and cocoa powder gradually.
3. Mix in heavy cream and vanilla extract until smooth, fluffy, and spreadable.

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Step 5: Assembling the Blackout Cake

1. Place one cake layer on a serving plate. Spread half of the pudding filling on top.
2. Add the second cake layer and spread the remaining pudding filling.
3. Top with the final cake layer.
4. Cover the entire cake with chocolate frosting using an offset spatula.
5. Press the reserved cake crumbs all over the frosted cake for the iconic blackout look.
6. Chill for at least 1 hour before slicing.

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Serving Suggestions

• Best served chilled with a scoop of vanilla ice cream.
• Garnish with chocolate shavings or fresh raspberries for an elegant touch.
• Pair with espresso or red wine for a rich experience.

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Nutritional Information (Per Slice)

(Based on 12 servings)

Nutrient	Amount
Calories	560 kcal
Carbohydrates	72 g
Protein	6 g
Fat	28 g
Saturated Fat	15 g
Cholesterol	95 mg
Sodium	360 mg
Fiber	5 g
Sugar	50 g

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Pro Tips for Baking the Perfect Blackout Cake

• Use hot coffee in the batter to enhance chocolate flavor (it won’t taste like coffee).
• Chill cake layers before frosting for easier assembly.
• Use dark cocoa powder for a more intense, bakery-style flavor.
• For a neater finish, apply a crumb coat of frosting before adding the final layer.

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Storage & Make-Ahead Instructions

• Fridge: Store covered in the refrigerator for up to 5 days.
• Freezer: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Make-Ahead: Both the cake and pudding can be made a day in advance and assembled the next day.

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Variations of Blackout Cake

Gluten-Free Version

Use a 1:1 gluten-free flour blend and check pudding thickener compatibility.

Vegan Version

Replace milk with almond or oat milk, eggs with flax eggs, and butter with vegan margarine.

Mini Blackout Cupcakes

Make cupcakes instead of full cakes, filling the centers with pudding and frosting them.

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FAQs

Q1: Can I make blackout cake without pudding?
Yes, but pudding is what makes it authentic. You can substitute chocolate ganache if desired.

Q2: Why is it called blackout cake?
It was named after WWII blackout drills in Brooklyn, NY, where the original recipe was created.

Q3: Can I use Dutch-processed cocoa powder?
Yes! It makes the cake darker and richer in flavor.

Q4: Can I use butter instead of oil in the batter?
Oil keeps the cake moist for days, but melted butter can be substituted for a richer taste.

Q5: How long does blackout cake need to chill before serving?
At least 1 hour, but overnight chilling is best for flavor development.

Q6: What can I serve with blackout cake?
It pairs beautifully with vanilla ice cream, whipped cream, or espresso.

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Conclusion

The Blackout Cake Recipe is a true chocolate masterpiece—layered with moist cake, silky pudding, and luscious frosting, then crowned with cake crumbs for a dramatic finish. It’s indulgent yet timeless, making it perfect for any chocolate lover’s table. Whether you bake it for a special occasion or simply to treat yourself, this cake is guaranteed to impress.