If you are looking for a decadent and moist chocolate cake recipe, Blackout Cake is a must try. It’s infused with dark chocolate, coffee and buttermilk for a rich flavor.
Chocolate fans need to make this cake immediately! Each bite of the cake is packed with chocolate and topped with indulgent frosting. I have been making this for years and it’s a popular request at all family gatherings.
It’s one of the Best Chocolate Desserts and never disappoints. I am so excited for you to try it. The coffee in the cake and the frosting really enhances the flavor. I also love to make Guinness Chocolate Cake.
Table of contents
What is a Blackout Cake?
This recipe is simply amazing. You might also hear it called a Brooklyn Blackout Cake.
This name originated from the blackouts that occurred in Brooklyn during World War II. These were controlled outages to allow battleships to leave the Brooklyn Navy Yard. Ebinger’s Bakery, a German owed bakery in Brooklyn, created this type of cake.
Molly O’Neill talked about the legacy of this cake in her New York Cookbook.
It has a delicious mixture of rich cocoa powder, strong brewed coffee and buttermilk that create such a moist and flavor packed cake. It is so delicious everyone will think you went to the bakery. While some variations call for chocolate pudding, this recipe does not.
Ingredients
Cake
- All Purpose Flour. Spoon the flour into a measuring cup and level with a knife. Don’t pack the flour in.
- Baking Soda. Try one of the Best Baking Soda Substitutes if you run out.
- Unsweetened Dutch-Process Cocoa Powder. This gives the cake a wonderful rich flavor.
- Vanilla extract. Always use pure vanilla extract.
- Vegetable Oil. Helps to make the cake moist.
- Large Eggs. Allow the eggs to sit at room temperature before using.
- Buttermilk. You can make Buttermilk if you don’t want to buy it. Use whole milk in a pinch but buttermilk has a better flavor in this recipe.
- Strongly Brewed Coffee. It’s important that the coffee is strong for the best outcome. You won’t taste the coffee once baked but it enhances the chocolate flavor.
Frosting
- Unsalted Butter. The frosting will be smoother if the butter is softened at room temperature.
- Cream cheese. Softened at room temperature.
- Unsweetened cocoa powder. Make sure to use unsweetened cocoa powder.
- Powdered sugar. Sift the powdered sugar before using.
- Strongly Brewed Coffee. This cake has so much flavor with the coffee in both the frosting and the cake.
- Vanilla extract. Always use pure vanilla extract.
- Salt. Helps to balance out the sweetness.
Find the complete list of ingredients at the bottom of the page.
Step By Step Instructions
- Step 1. First, preheat the oven to 350 degrees. Then spray two 8-inch cake pans with cooking spray.
Step 2. You will need a large bowl. Whisk together the flour, baking soda, baking powder, salt, sugar and cocoa powder. Set aside for later.
Step 3. Get out a separate bowl and whisk together the oil, eggs, tsp vanilla and buttermilk. Then slowly stir the wet ingredients into the dry ingredients. Finally, mix in the coffee until combined.
Step 4. Evenly pour the batter into the prepared pans.
Step 5. Allow the cakes to bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cake sit in the pans for 10 minutes. Then place on a cooling rack to cool completely before topping with the frosting.
Step 6. While the cakes cool, make the frosting. Cream the butter and cream cheese together. I used a bowl of a stand mixer fitted with a paddle attachment until light and fluffy.
Step 7. Next, reduce the speed on the mixer to low. Then mix in the cocoa powder until combined. Add in the powdered sugar, coffee, vanilla extract and salt. Mix until combined.
Step 8. Cut each cake in half horizontally using a sharp serrated knife. This will help to level the cakes. Set one of the cake layers aside. Layer the 3 other cakes on a serving plate or platter, applying a thick layer of frosting in between each cake layer. Spread frosting on top and the sides of the cake.
Step 9. Finally, crumble the remaining cake layer. Take a handful of cake crumbs and press them into the sides of the cake making sure to cover all the sides of the cake. Then sprinkle a small number of crumbs on the top. Cover and refrigerate for 30 minutes and then the cake is ready to serve and enjoy!
Storage
Refrigerate any leftover cake up to 4-5 days. Cover in plastic wrap so it stays fresh.
Expert Tips
- Use the correct ingredients. In order to have a true Blackout Cake, you need the combination of rich cocoa powder and strong coffee. Don’t substitute the Dutch cocoa powder for regular. The coffee enhances the flavor of the chocolate.
- Buttermilk is a must. This helps to make the cake super moist. It also gives the cake a slight tang that is delicious.
- Don’t overmix. The batter should only be mixed until just combined or the texture will be dense.
- Use Oreo Cookies. If you run short of chocolate cake crumbs to top the cake with, use Oreo cookie crumbs. You can use a food processor to crumble.
- Line the pans. You can line the pans with parchment paper for easy removal.
- Cake pans. The recipe calls for 8-inch pans but you can use 9-inch. The layers will just be thinner.
More Delicious Chocolate Cake Recipes
Try this luscious Blackout Cake Recipe today. You are going to love it! Please leave a comment and star rating after you try it.
Blackout Cake
Ingredients
For the Cake:
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 cups Granulated Sugar
- 1/2 cup Unsweetened Dutch-Process Cocoa Powder
- 2 teaspoon Vanilla extract
- 3/4 cup Vegetable Oil
- 3 Large Eggs
- 1 cup Buttermilk
- 1/2 cup Strongly Brewed Coffee
For the Frosting:
- 1 1/2 cups butter softened
- 8 ounces cream cheese softened
- 1 1/2 cups unsweetened cocoa powder
- 6 cups powdered sugar
- 1/4 cup Strongly Brewed Coffee
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
For the Cake:
- Preheat the oven to 350 degrees F and spray 2 8 inch cake pans with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, sugar and cocoa powder together. Set aside.
- In a separate bowl, whisk together the oil, eggs and buttermilk.
- Slowly stir the wet ingredients into the dry ingredients until just combined. Mix in the coffee until combined and smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Let the cake sit in the pans for 10 minutes and then carefully invert them to a cooling rack to cool completely before topping with the frosting.
For the Frosting:
- Cream together the butter and cream cheese in the bowl of a stand up mixer fitted with a paddle attachment until light and fluffy.
- Reduce the speed on the mixer to low and mix in the cocoa powder until combined.
- Then add in the powdered sugar, coffee, vanilla extract and salt. Mix until well combined.
To Assemble:
- Use a sharp serrated knife to level the cakes and cut each cake in half horizontally. Set one of the cake layers aside.
- Layer the 3 other cakes on a serving plate or platter, applying a thick layer of frosting in between each cake layer.
- Spread frosting on top and the sides of the cake.
- Crumble the remaining cake layer and take a handful of cake crumbs and press them into the sides of the cake making sure to cover all the sides of the cake.
- Sprinkle a small amount of crumbs on the top.
- Cover and refrigerate for 30 minutes and then the cake is ready to serve and enjoy!
So rich and delicious. Love how this cake turned out!
Can I make this in a 9×13 pan and if so. how to adjust amount of ingredients and baking time?
I haven’t tested this yet but I think the batter will cook great in a 9X13 pan. The ingredients would not change but I would reduce the cooking time by 10 minutes, check the cake and then continue to cook until a toothpick inserted into the batter comes out clean. I hope it works out and you enjoy it!