Best Brooklyn Blackout Cake Recipe

The Brooklyn Blackout Cake is more than just a dessert; it’s an iconic piece of history that brings together rich flavors and a deeply indulgent texture. With layers of moist chocolate cake, thick chocolate pudding, and fudgy chocolate frosting, this cake is perfect for any chocolate lover. But what truly makes this cake stand out is its history—originating in Brooklyn during World War II, the Brooklyn Blackout Cake was a symbol of resilience, and today, it remains a classic American dessert.

Whether you’re baking for a special occasion or simply satisfying your sweet tooth, this Brooklyn Blackout Cake is sure to impress. But while the traditional recipe requires a few steps, we’ve also provided a simpler version that’s quick and easy to make without sacrificing any of the cake’s signature richness.

What is Brooklyn Blackout Cake?

The Brooklyn Blackout Cake is a chocolate lover’s dream, composed of:

1. Chocolate Cake Layers: Rich, moist chocolate cake made with high-quality cocoa powder.

2. Chocolate Pudding Filling: A creamy, thick chocolate pudding filling is spread between the cake layers for a velvety texture.

3. Fudgy Chocolate Frosting: The entire cake is covered with a layer of decadent chocolate frosting, sometimes topped with crumbled cake for added texture.

The Brooklyn Blackout Cake was created during World War II by Ebinger’s Bakery in Brooklyn, New York, as a symbol of the blackouts in the area. This cake quickly became a neighborhood favorite, and even after the bakery closed in 1972, its legacy lived on in kitchens across America.

Modern Adaptations of Brooklyn Blackout Cake

While the traditional Brooklyn Blackout Cake is a multi-step process, there are modern adaptations that simplify it without sacrificing flavor. Whether you’re in the mood for the classic or need a quicker version, you can enjoy the deliciousness of this cake with minimal effort.

Traditional Brooklyn Blackout Cake

The traditional version of Brooklyn Blackout Cake involves creating the cake layers, pudding filling, and frosting separately. Here’s what you’ll need:

Ingredients

• For the cake layers:

  • All-purpose flour

  • Unsweetened cocoa powder

  • Baking soda and baking powder

  • Sugar

  • Eggs

  • Buttermilk or a homemade version using milk and vinegar

  • Vegetable oil

  • Boiling water or coffee

  • Vanilla extract

• For the pudding filling:

  • Full-fat milk

  • Sugar

  • Cornstarch

  • Cocoa powder

  • Egg yolks

  • Butter

  • Vanilla extract

• For the frosting:

  • Semi-sweet chocolate (not chocolate chips)

  • Heavy cream

  • Butter

  • Powdered sugar

  • Vanilla extract

Steps for the Traditional Recipe

1. Make the cake layers: Mix the dry ingredients and wet ingredients, then fold in the hot water or coffee to help make the cake extra moist. Bake in cake pans and cool completely.

2. Prepare the pudding filling: Heat milk, sugar, cocoa, and cornstarch, then stir in egg yolks and butter for a creamy, thick filling. Let it cool before using.

3. Make the frosting: Combine melted chocolate and cream for the frosting, adding butter and powdered sugar to create a smooth, thick layer of frosting.

4. Assemble the cake: Spread the pudding between the cooled cake layers and coat the entire cake with frosting. Top with crumbled cake for an authentic finish.

This traditional recipe offers a luxurious experience, but it requires more time and multiple steps to complete.

Easy Brooklyn Blackout Cake

If you’re looking for a quicker, easier version of the Brooklyn Blackout Cake, you can simplify it by combining some elements without compromising on flavor.

Ingredients for the Easy Version

• For the cake:

  • Unsweetened cocoa powder

  • All-purpose flour

  • Brown sugar

  • Sour cream

  • Eggs

  • Vegetable oil

  • Baking soda

  • Baking powder

• For the frosting:

  • Semi-sweet chocolate (chopped)

  • Heavy cream

Steps for the Easy Version

1. Make the cake: Mix dry ingredients and wet ingredients together in one bowl, then add hot water or coffee. Bake in a single pan and let cool.

2. Prepare the ganache frosting: Heat cream in the microwave, then pour over chopped chocolate. Stir until smooth and let cool. Once cooled, whip the ganache to a mousse-like consistency.

3. Assemble the cake: Once the cake has cooled, spread the whipped ganache frosting generously on top. Optionally, sprinkle cake crumbs on top for added texture.

This quicker version still delivers the delicious, rich chocolate flavor of the Brooklyn Blackout Cake but with fewer steps, making it perfect for busy bakers.

Key Tips for Perfecting Your Brooklyn Blackout Cake

Whether you’re preparing the traditional or the easy version of the Brooklyn Blackout Cake, here are some tips to help you achieve the best results:

1. Use high-quality cocoa: For the richest flavor, opt for Dutch-processed cocoa powder. It’s smoother and more flavorful than regular cocoa powder.

2. Add hot liquid: Using boiling water or hot coffee in the batter helps the cocoa dissolve more effectively and creates a moist, tender cake.

3. Be gentle with the pudding filling: Stir the pudding mixture constantly while cooking to avoid lumps. If it thickens too quickly, remove it from the heat and continue stirring until smooth.

4. Cool the ganache properly: Allow the ganache to cool before whipping, so it reaches the right consistency. Whipping it too soon will result in an overly runny frosting.

Troubleshooting Common Issues with Brooklyn Blackout Cake

Despite its relatively simple structure, the Brooklyn Blackout Cake can sometimes present a few challenges. Whether you’re making the traditional or easier version, here are common problems and solutions to ensure your cake turns out perfect every time:

1. Cake is Too Dense

A dense Brooklyn Blackout Cake can happen if the batter is overmixed or if there’s too much flour in the recipe. Overmixing develops gluten, which can result in a heavy texture. Here’s how to fix it:

• Don’t overmix: Mix the batter just until the ingredients are combined. This helps ensure a tender, light cake.

• Measure flour properly: Use the spoon-and-level method to measure flour. If you scoop it directly from the bag, you might end up with too much, leading to a dense cake.

2. Cake Doesn’t Rise

If your cake doesn’t rise as expected, it could be due to expired or incorrectly measured leavening agents. To avoid this:

• Check your baking powder and baking soda: Make sure your leavening agents are fresh. Expired agents won’t produce the rise you need for a light cake.

• Don’t skip the hot liquid: The hot water or coffee not only adds moisture but also helps activate the cocoa and leavening agents, aiding the rise.

3. Frosting is Too Runny or Too Thick

The consistency of the frosting can be tricky, especially if you’re making the ganache. If your frosting is too thin or thick, here’s what you can do:

• If the ganache is too thin: Allow it to cool and thicken before whipping. If you’re in a rush, you can refrigerate it for a few minutes to speed up the process.

• If the ganache is too thick: If it’s too hard to spread, gently microwave it in 15-second bursts until it reaches the desired consistency, similar to peanut butter.

4. Pudding Filling is Lumpy

A lumpy pudding filling can happen if the egg yolks are added too quickly or if they cook too much. To prevent this:

• Stir constantly: When making the pudding, whisk constantly to prevent lumps from forming.

• Temper the egg yolks: Slowly add some of the hot milk mixture to the egg yolks, then whisk them together before returning the mixture to the saucepan. This gradual process ensures the eggs don’t curdle.

 

Storing Your Brooklyn Blackout Cake

To keep your Brooklyn Blackout Cake fresh, proper storage is key. Here’s how to store the cake to maintain its flavor and texture:

Room Temperature Storage

If you plan to eat the cake within 2 to 3 days, storing it at room temperature is best. Simply cover the cake with a cake dome or wrap it tightly with plastic wrap. This helps keep it moist and prevents it from drying out.

Refrigeration

For longer storage, refrigerating the Brooklyn Blackout Cake is a good option. After the cake has cooled completely, wrap it in plastic wrap or store it in an airtight container. It will last for up to 5 days in the refrigerator. Just make sure to bring it to room temperature before serving for the best flavor and texture.

Freezing the Cake

If you need to prepare the cake ahead of time, freezing is a great option. Here’s how:

• Freeze the cake layers: Once cooled, wrap the cake layers tightly in plastic wrap and then foil. Store them in a freezer-safe bag or container for up to 2 months.

• Freeze the ganache: You can freeze the ganache as well by letting it cool to room temperature, then storing it in a container in the freezer. When you’re ready to use it, thaw it in the fridge overnight and whip it to the desired consistency before frosting the cake.

Serving Ideas for Brooklyn Blackout Cake

The Brooklyn Blackout Cake is a showstopper on its own, but with a few creative serving ideas, you can elevate the experience even further:

1. Pair with Ice Cream

Nothing beats the combination of chocolate cake and ice cream. Vanilla or chocolate ice cream works beautifully with the rich layers of cake. If you’re feeling adventurous, try a scoop of espresso or coffee ice cream to enhance the chocolate flavor.

2. Fresh Fruit Toppings

Fresh fruit adds a refreshing contrast to the richness of the Brooklyn Blackout Cake. Raspberries, strawberries, or even orange slices provide a bright, tangy contrast that balances out the sweetness of the cake.

3. Whipped Cream or Ganache

For an extra indulgent experience, top the cake with a dollop of whipped cream or more ganache. If you have any leftover ganache, drizzle it over the cake for a smooth, glossy finish.

4. Decorate with Cake Crumbs

For an authentic touch, sprinkle some cake crumbs over the top of the frosting. This adds a rustic, homemade feel to the presentation and pays homage to the original Brooklyn Blackout Cake, which was often topped with crumbled chocolate cake.

Customizing Your Brooklyn Blackout Cake

While the classic Brooklyn Blackout Cake is already decadent, there are plenty of ways to make it your own. Here are a few ideas:

1. Add Flavor Variations

While the cake is all about chocolate, you can experiment with adding flavors like orange zest, espresso, or a dash of cinnamon to the cake batter for a unique twist. These subtle additions will add complexity to the chocolate flavor.

2. Make It a Layered Cake

For a more dramatic presentation, consider making a multi-layered Brooklyn Blackout Cake. Bake additional layers and fill each layer with the creamy chocolate pudding filling. This creates a beautiful, towering cake that’s perfect for special occasions.

3. Make It Gluten-Free or Vegan

If you have dietary restrictions, you can easily modify the Brooklyn Blackout Cake:

• For a gluten-free version: Use a gluten-free flour blend in place of all-purpose flour.

• For a vegan version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free milk and butter substitutes.

These modifications allow everyone to enjoy the deliciousness of the Brooklyn Blackout Cake without missing out on flavor.

Why the Brooklyn Blackout Cake is a Timeless Favorite

The Brooklyn Blackout Cake is more than just a dessert; it’s a piece of history that’s still as beloved today as it was when it first appeared during World War II. The cake’s deep, rich chocolate flavor combined with the luxurious pudding filling and fudgy frosting makes it a chocolate lover’s ultimate treat. But what makes it truly timeless is the balance of flavors and textures. Each bite offers something different—the moist cake, the creamy filling, and the smooth frosting.

Its simplicity in structure hides the complexity of its flavors, making it approachable yet indulgent. Whether you’re serving it for a birthday, an anniversary, or simply as a special treat, the Brooklyn Blackout Cake never fails to impress. It’s one of those cakes that’s easy to love and hard to forget, leaving everyone craving more.

The History Behind Brooklyn Blackout Cake

The origins of the Brooklyn Blackout Cake are as intriguing as the cake itself. Created by Ebinger’s Bakery in Brooklyn during World War II, it was inspired by the mandatory blackouts enforced by the government to protect the Brooklyn Navy Yard. The name “blackout” was a nod to the dark, chocolatey layers of the cake, which resembled the darkened skies during the air raids.

Ebinger’s Bakery, though no longer in operation, left behind a legacy that lives on through this cake. Over the years, the Brooklyn Blackout Cake has become a symbol of both resilience and indulgence, much like the people of Brooklyn who lived through those challenging times. Today, the cake serves as a reminder of how food can evoke history and memory, making it more than just a treat, but a part of a larger story.

Final Thoughts on Brooklyn Blackout Cake

The Brooklyn Blackout Cake is not just for special occasions; it’s a cake that anyone can make to enjoy a rich, flavorful chocolate experience at home. Whether you’re making the traditional multi-layer cake with pudding filling or opting for a quicker version with whipped ganache, you’re sure to enjoy every decadent bite.

This cake is a perfect balance of flavor, texture, and history. No matter how you choose to make it, it will always hold a special place in the hearts of those who enjoy it. So, grab your ingredients, fire up the oven, and indulge in the goodness of the Brooklyn Blackout Cake—a true chocolate lover’s paradise.

Brooklyn Blackout Cake Recipe

Ingredients

• For the Cake:

  • 1 3/4 cups (210g) all-purpose flour

  • 3/4 cup (63g) unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 1 2/3 cups (356g) brown sugar, packed

  • 1 cup (227g) sour cream

  • 1/2 cup (120ml) vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup (120ml) boiling water or coffee

• For the Pudding Filling:

  • 2 cups (480ml) whole milk

  • 1 cup (200g) granulated sugar

  • 3 tablespoons cornstarch

  • 1/4 cup (25g) unsweetened cocoa powder

  • 4 large egg yolks

  • 2 tablespoons butter

  • 1 teaspoon vanilla extract

• For the Frosting:

  • 8 ounces (227g) semi-sweet chocolate, chopped

  • 1 cup (240ml) heavy cream

  • 2 tablespoons butter

  • 1 1/4 cups (150g) powdered sugar

  • 1 teaspoon vanilla extract

Instructions

1. Make the Cake:

   • Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

   • In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

   • Add the brown sugar, sour cream, vegetable oil, eggs, and vanilla extract. Whisk until smooth.

   • Gradually pour in the hot water or coffee, stirring until the batter is well combined.

   • Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

   • Let the cakes cool completely in the pans on a wire rack.

2. Make the Pudding Filling:

   • In a saucepan, whisk together the milk, sugar, cornstarch, and cocoa powder. Cook over medium heat until the mixture thickens and begins to boil.

   • Remove from heat and whisk in the egg yolks one at a time, followed by the butter and vanilla. Let the pudding cool to room temperature.

3. Make the Frosting:

   • In a microwave-safe bowl, heat the heavy cream until steaming (about 1-2 minutes).

   • Add the chopped chocolate to the cream and let it sit for 2 minutes. Stir until smooth and glossy.

   • Whisk in the butter, powdered sugar, and vanilla extract. Let the ganache cool to room temperature and whip until light and fluffy.

4. Assemble the Cake:

   • Once the cakes have cooled, spread a layer of pudding between the cake layers. Cover the entire cake with the whipped ganache frosting. For an authentic touch, sprinkle the top with crumbled cake pieces.

Notes

• If you’re in a hurry, you can substitute the homemade pudding with store-bought chocolate pudding for the filling.

• For a richer flavor, you can use hot coffee instead of boiling water in the cake batter.

• Make sure to allow the ganache to cool and whip it to the proper consistency before frosting the cake.

Nutritional Facts (Per Serving)

• Calories: 520

• Carbohydrates: 62g

• Protein: 8g

• Fat: 32g

• Saturated Fat: 18g

• Cholesterol: 80mg

• Sodium: 210mg

• Potassium: 180mg

• Fiber: 5g

• Sugar: 39g

• Vitamin A: 350IU

• Calcium: 50mg

• Iron: 3.5mg

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Method: Baking
Cuisine: American
Servings: 12
Calories: 520 per serving
Yield: 1 two-layer cake