Chocolate cake cravings don’t ask politely—they storm in, boots on, demanding attention. This Brooklyn Blackout Cake answers the call with rich layers of moist, dark cake wrapped around a dreamy chocolate pudding core. And let me tell you, that pudding? It’s like a hug from the inside out. We’re not messing around with this one. It’s deep, dark, and decadent in all the right ways. I first made this for a friend’s birthday and let’s just say—store-bought cakes haven’t stood a chance since. It’s surprisingly manageable too. No fancy mixers or pastry school diploma needed. Just a love for chocolate and maybe a solid appetite. So, whether you’re celebrating something special or just want to flex your baking muscles on a lazy weekend, this recipe brings the wow without the stress. A simple chocolate cake recipe that feels anything but simple once you take that first bite.
Table of Contents
- 1 Key Takeaways
- 2 Easy Brooklyn Blackout Cake Recipe
- 3 Ingredients for Brooklyn Blackout Cake
- 4 How to Make Brooklyn Blackout Cake
- 5 Tips for Making Brooklyn Blackout Cake
- 6 Making Brooklyn Blackout Cake Ahead of Time
- 7 Storing Leftover Brooklyn Blackout Cake
- 8 Try these Dessert next
- 9 Brooklyn Blackout Cake
- 10 Nutrition
1 Key Takeaways
Hi from Kathy at Simply Cooked Recipes. A rich Brooklyn Blackout Cake with tender crumbs meets cool pudding and a soft swoop of glossy frosting. The chocolate cake recipe base stays simple and steady for home bakers. No drama. Just deep cocoa and clean steps.
We bake two even layers. We fill them with quick pudding. We frost and cover with cake crumbs. The bite lands soft and bold. Think bakery quality without the price tag. This easy chocolate cake recipe gives you that winning mix of comfort and wow.
Plan on chill time so the slices hold neat lines. A serrated knife helps. A relaxed cook helps more. We keep bowls close. We keep motions small. The process feels calm. The payoff tastes big.
2 Easy Brooklyn Blackout Cake Recipe
I call this my weeknight showpiece. The batter stirs in one bowl for speed. I whisper two aims in the first minutes for focus. First a chocolate cake recipe that tastes like a hug. Second a chocolate cake recipe that cuts clean for tidy plates. Those aims guide every move.
The crumb stays moist from hot coffee or hot water. The pudding sits cool and thick so the layers do not slide. The frosting spreads soft and takes on the classic crumb coat. For fun you can nod to a 7 up cake recipe crowd by serving a bright lemon soda on the side. Contrast helps the chocolate shine.
If you love a simple chocolate cake recipe or even a one bowl chocolate cake recipe this one lands right in your lane. It reads easy. It eats special. I keep notes as I bake. Then I tweak next time. That small habit turns a good cake into your best chocolate cake recipe over time.
3 Ingredients for Brooklyn Blackout Cake
All purpose flour gives the cake steady structure and a tender bite. Spoon it into the cup and level with the back of a knife for accuracy.
Granulated sugar sweetens and keeps the crumb soft. It helps the top brown in the oven which adds flavor.
Dutch process cocoa powder brings deep color and a smooth chocolate note. It works with baking powder for lift.
Baking powder and baking soda team up for rise and a light texture. Fresh leaveners keep the cake tall.
Fine salt sharpens the chocolate and balances the sugar. A small pinch changes the whole bite.
Large eggs bind the batter and add richness. Bring them to room temp for smoother mixing.
Whole milk softens the crumb and rounds out the cocoa. It also supports a milk chocolate cake recipe vibe if that is your mood.
Neutral oil keeps the cake soft for days. It mixes fast and stays light.
Vanilla extract adds warmth and a home baked scent. A little goes far.
Hot coffee or hot water blooms the cocoa and thins the batter so it bakes moist and even.
Instant chocolate pudding mix with cold milk makes a smooth filling that sets fast and slices clean.
Butter powdered sugar cocoa and milk whip into a soft frosting that coats the cake and holds crumbs like a pro.
4 How to Make Brooklyn Blackout Cake
Step 1 set the pans and oven Grease two nine inch round pans and line the bottoms with parchment. Heat the oven to three hundred fifty degrees Fahrenheit. Keep tools close so work runs smooth.
Step 2 mix the dry base Whisk flour sugar cocoa baking powder baking soda and salt in a large bowl. Break up any cocoa lumps so the crumb bakes even.
Step 3 add the wet team Whisk in eggs milk oil and vanilla until the batter looks glossy. Pour in hot coffee or water and stir. It will look thin. That is the path to a tender chocolate cake recipe crumb.
Step 4 bake Divide the batter between pans. Bake twenty eight to thirty four minutes until a toothpick shows a few moist crumbs. Cool ten minutes then turn out to finish cooling.
Step 5 make pudding Whisk pudding mix with cold milk until thick. Chill so it sets. This keeps layers steady once stacked.
Step 6 build and frost Split each cake into two layers. Spread pudding between layers. Whip frosting and cover the cake. Crumble a piece of cake and press crumbs on the outside for the blackout finish.
5 Tips for Making Brooklyn Blackout Cake
Room temp ingredients help batters mix fast and bake even. That means eggs and milk come out of the fridge first. Small step big payoff.
Use a scale for flour if you have one. Light cups protect the crumb from a dense feel. For a classic chocolate cake recipe flavor reach for Dutch process cocoa.
Spread a thin crumb coat and chill for ten minutes. Then add a thicker layer. The shell locks in loose crumbs so your finish looks clean. Fans of recipes chocolate will spot the sheen and smile.
6 Making Brooklyn Blackout Cake Ahead of Time
Layers bake a day ahead and chill well wrapped. Cold cake slices like a dream. That gives you time to prep the filling and frosting at a calm pace.
You can make the pudding in the morning and assemble at night. If you prefer a simple chocolate cake recipe for a faster day skip splitting and keep two layers. The look stays bold. The work stays light.
Label and plan. I tag each bowl and bag so nothing goes missing. Over time this process shapes your easy chocolate cake recipe method. That steady rhythm builds confidence.
7 Storing Leftover Brooklyn Blackout Cake
Cover and chill slices for up to four days. The pudding keeps best when cold. The crumb stays soft from the oil so the bite stays kind even on day three.
For longer storage freeze wrapped wedges. Thaw in the fridge so moisture moves back into the cake. A gentle warm up brings the chocolate aroma forward.
Serve with fresh berries for a strawberry chocolate cake recipe nod. Or pour milk for a cozy kitchen moment. Sweet and simple wins after dinner.
8 Try these Dessert next
9 Brooklyn Blackout Cake
Brooklyn Blackout Cake – Rich Chocolate Cake Recipe with Pudding Filling
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 package instant chocolate pudding mix
- 2 cups cold milk (for pudding)
Instructions
- Preheat your oven to 350°F and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix until smooth—don’t overthink it.
- Carefully stir in the boiling water. The batter will be thin, but that’s your ticket to moist cake.
- Divide the batter evenly between the pans and bake for 30–35 minutes or until a toothpick comes out mostly clean.
- Let the cakes cool in the pans for 10 minutes, then flip them onto a rack to cool completely.
- Meanwhile, prepare the pudding mix with 2 cups of cold milk. Whisk until thickened, then chill.
- Once the cakes are cool, slice each layer in half for four total layers.
- Spread pudding between each layer, stacking carefully. Save some pudding to frost the outside.
- Crumble any leftover cake trimmings and press onto the frosted cake for that classic blackout finish.
10 Nutrition
Serving size one twelfth of the cake. Calories four hundred eighty five. Sugar thirty eight grams. Sodium four hundred twenty milligrams. Fat twenty one grams. Saturated fat six grams. Carbohydrates sixty seven grams. Fiber four grams. Protein six grams. Cholesterol forty five milligrams.
Written by Kathy for Simply Cooked Recipes at www.simplycookedrecipes.com. For readers who like a milk chocolate cake recipe profile try more milk and a touch less cocoa. For sparkle pour small glasses of lemon soda and chat about that 7 up cake recipe you loved as a kid. For pure speed keep a one bowl chocolate cake recipe note card on your fridge. Baking meets real life right here.
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