Brooklyn Blackout Cake Recipe

Buttery layers of rich chocolate cake, smooth pudding filling, and crumbly topping make this Brooklyn Blackout Cake extra dreamy. Cocoa, coffee, and creamy buttermilk keep it insanely moist and deeply chocolate-forward in all the right ways.

Got a serious chocolate craving? This one’s here for it—layers of dark, velvety cake filled with glossy pudding and smothered in a silky chocolate frosting. It’s not delicate or fussy; it’s dramatic in the best way. Bring it to a party or serve it straight from the fridge at midnight with a fork. I won’t tell.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Brooklyn Blackout Cake

This cake doesn’t whisper chocolate. It sings it—loudly, proudly, and with pudding between every chorus. Texturally? It’s an absolute joy ride.

Big chocolate energy: With cocoa in the batter, melted chocolate in the frosting, and even in the pudding, it’s no wallflower.
Moist and plush: Buttermilk and coffee work some sneaky magic to keep this cake soft like a cozy blanket.
Two-for-one filling and frosting: Between the pudding layers and the rich ganache-style frosting, you get double the fun in every bite.
Make-ahead friendly: Chill it overnight, and it just gets better (kind of like revenge, but sweeter and less illegal).
Visually dramatic: That signature crumb coat isn’t just cute—it helps seal in all that luscious filling.

Ingredient Notes

Here’s the scoop on what’s going into this gorgeous chocolate stack of a cake.

All-purpose flour: This keeps the crumb firm without going dense. You want structure without chewiness.
Dutch-processed cocoa: This isn’t the time for natural cocoa; Dutch is deeper, smoother, and made for cake drama.
Coffee: Not optional. It amps up the chocolate flavor without making the cake taste like a latte (unless you’re into that).
Buttermilk: Adds richness and that tender little tang. You can sub milk with a splash of vinegar in a pinch.
Brown sugar: It brings moisture and a soft, almost caramel-y undertone that makes the cocoa sing.
Semisweet chocolate (twice): One batch goes into the pudding, the other into the frosting. Don’t skimp here—quality chocolate makes a difference.
Cornstarch: Helps thicken the pudding to a spoonable, spreadable, hold-its-own-between-layers texture.
Light corn syrup: Just a smidge smooths out the frosting and gives it a shine (your Instagram is going to thank you).

How To Make This Brooklyn Blackout Cake

Take a deep breath. Yes, there are steps. But once you get into the rhythm (bake, boil, layer, frost, crumble), it kind of becomes soothing. Like edible meditation with chocolate.

Mix the dry cake ingredients: Whisk the flour, baking powder, baking soda, and salt in one bowl. This step’s low on drama but crucial for even rise. Don’t skip the whisking—it’s how lumps disappear.
Melt and stir the base: In a saucepan, melt butter over medium heat, then stir in the cocoa. Once that’s blended, add both sugars. At this point your kitchen will smell like a brownie exploded, in the best way.
Add the wet stuff: Remove from the heat and stir in buttermilk, strong coffee, and vanilla. It might look a little shaggy at first—don’t panic, eggs are up next. When you whisk them in (one at a time!), it smooths right out.
Combine the batter: Stir in the flour mixture gently. Try not to overmix here; just until it’s all folded together like soft set pudding.
Bake the cakes: Divide the batter between two greased and parchment-lined 8-inch pans. Bake at 325°F for about 35 to 40 minutes. Toothpick coming out clean? Good. Let them cool in pan for 10, then finish on a wire rack.
Make the pudding: Combine sugar, cornstarch, and salt in a saucepan, slowly whisk in milk, and cook ‘til everything thickens and bubbles. Off the heat, stir in chopped chocolate and vanilla. Chill it completely before assembly—no short cuts here.
Frosting time: Melt the remaining chocolate and butter over a double boiler. Once smooth, whisk in the hot water (don’t be scared), corn syrup, and vanilla. Chill until spreadable but not solid—give it a poke test.
Assemble and finish: Slice each cake in half horizontally. One layer gets sacrificed to the crumb gods. Layer cake-pudding-cake-pudding-cake, then frost the top and sides. Finally, coat every inch with those fine chocolate crumbs. Super satisfying.

Storage Options

Let’s talk leftovers. Yes, this is rich. Yes, you’ll have leftovers (unless you invite your most chocolate-obsessed friends). But don’t worry—they store like champs.

Pop the cake in the fridge and cover it loosely with foil or a cake dome. It’ll keep for about 4 to 5 days. Actually, it tastes better on day two. The pudding settles, the crumb melds, everything kind of becomes this unified chocolate situation.

Can you freeze it? Technically, yes. Slice it first, then wrap each piece tightly in plastic wrap and again in foil. It’ll keep for a couple of months. Thaw in the fridge overnight. The texture will be slightly softer, but still totally worth your fork.

Reheating? Best not to. This cake is made to be eaten chilled or room temp. Warm it, and the pudding might get weird. And nobody likes weird pudding.

Variations and Substitutions

This cake is a classic, but hey—we’re not married to it exactly as written. Here’s how to riff without ruining anything:

Espresso instead of coffee: For a stronger mocha flavor, swap in bold espresso. It deepens the chocolate notes and makes you feel kind of fancy.
Use sour cream: Sub in plain full-fat sour cream for buttermilk if it’s what you’ve got in the fridge. It’ll still deliver that tang and tender crumb.
Dark chocolate chips: You can absolutely use dark chips in place of chopped semisweet chocolate, especially in the frosting. Just go by weight.
Gluten-free flour blend: A 1:1 mix works surprisingly well here since the cake is so moist already.
Add a hint of chili: A little ground cayenne or chili powder in the batter gives it that Mexican hot chocolate vibe. Just a pinch—don’t go wild.

What to Serve with Brooklyn Blackout Cake

You technically don’t need anything except a fork and silence. But should you want to gussy it up or stretch it into a celebratory meal, here are some mood-setting ideas:

Pair it with coffee or espresso. The bitterness balances that deep chocolate flavor. Plus, sipping hot coffee while biting into cold cake? Chef’s kiss. It’s a vibe.
Add fresh whipped cream. Plain or barely sweetened whipped cream works like a creamy buffer, cutting through all that richness without getting in the way.
Scoop of vanilla bean ice cream? Yes, please. The cold-on-cold contrast is oddly delightful. And a drizzle of hot chocolate sauce? Even better.
Need an actual dinner before dessert? A light savory main like this pan seared cod with rainbow chard keeps things balanced, with plenty of room left for cake triumph.
Extra chocolate lovers in the house? These peanut butter & banana ice cream sandwiches make a quirky, creamy sidekick to your main dessert event.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Do I have to cut the cake layers in half?

Technically you could skip that step and make a two-layer cake, but the drama and texture balance of four thin layers really makes this what it is. Thinner cake layers = more spots for that pudding to settle and mingle. Plus, you need that extra layer for crumbling! Don’t worry, a serrated knife and a steady hand will get you there.

Can I make this Brooklyn Blackout Cake in advance?

Yes, yes, a thousand times yes. This cake actually improves with time. You can make the cake layers and pudding a day ahead, store them separately, and assemble the next day. Or, go ahead and put the whole thing together and let it chill overnight. It’ll slice cleaner, and the flavors will be even more glorious.

What should I do if I don’t have buttermilk?

No buttermilk? No meltdown needed. You can add 1 tablespoon of vinegar or lemon juice to a 1 cup measuring cup, then fill it the rest of the way with milk. Let it sit for 5–10 minutes. Congrats, you’ve made a pretty great buttermilk stand-in. It’s not exactly the same, but it works beautifully in cake batter.

Is the crumb coating necessary?

If you want the full Brooklyn Blackout experience, the crumbs are part of the deal. They aren’t just decorative—they add texture and help seal in moisture. Also, it’s wickedly satisfying to press them into that glossy frosting. Skipping them? You’ll still have a solid chocolate cake, but it won’t have the same nostalgic oomph.

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