Brooklyn Blackout Cake Recipe – The Ultimate Chocolate Lover’s Dream

Few desserts carry as much nostalgia and indulgent charm as the Brooklyn Blackout Cake. Rich, moist, and unapologetically chocolatey, this dessert is more than just a cake—it’s a piece of New York history. From the deep cocoa layers to the luscious pudding filling and chocolate crumb coating, every bite tells a story of Brooklyn’s golden baking era. If you’ve ever wanted to recreate this legendary treat at home, this Brooklyn Blackout Cake recipe will guide you step-by-step, ensuring bakery-quality results right in your kitchen.

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The History and Legacy of the Brooklyn Blackout Cake

What is Brooklyn Blackout Cake?

The Brooklyn Blackout Cake is an iconic American dessert that originated in the bustling borough of Brooklyn, New York, during the mid-20th century. Known for its dark, rich layers of chocolate cake, silky pudding filling, and a crumbly chocolate exterior, it earned its reputation as one of the most decadent cakes ever made. Unlike a typical chocolate layer cake, this one is built for intensity—each component doubling down on the chocolate flavor for an experience that’s irresistibly indulgent.

The term “blackout” comes from its ultra-dark appearance and wartime history, symbolizing both the deep chocolate color and the citywide blackout drills during World War II. The result? A cake that’s both a cultural icon and a chocolate lover’s fantasy.

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The Origins: Ebinger’s Bakery and Its Chocolate Legacy

The Brooklyn Blackout Cake was first crafted by Ebinger’s Bakery, a beloved Brooklyn institution founded in 1898 by German immigrants. The bakery became famous throughout the city for its intricate pastries and signature desserts, but none achieved the fame of this dark, dramatic cake.

During World War II, Brooklyn experienced nightly blackouts to prevent potential air raids. Ebinger’s decided to commemorate these events by creating a cake so rich and dark, it was aptly named the “Blackout Cake.” The concept struck a chord with locals, turning the dessert into a Brooklyn staple. Sadly, when Ebinger’s closed in 1972, many believed the original recipe was lost forever. Fortunately, passionate bakers and historians have since revived the Brooklyn Blackout Cake recipe, allowing new generations to taste a piece of old New York.

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What Makes a Brooklyn Blackout Cake Unique?

Brooklyn Blackout Cake vs. Black Forest Cake – The Real Difference

At first glance, it’s easy to confuse the Brooklyn Blackout Cake with the famous Black Forest Cake, but the two are worlds apart in flavor and origin. The Black Forest Cake hails from Germany’s Black Forest region, known for its light sponge layers filled with whipped cream and cherries, while the Brooklyn Blackout Cake was born in New York and is built around rich, dark chocolate and creamy pudding.

The Brooklyn Blackout Cake recipe focuses purely on chocolate indulgence—no fruit, no whipped cream, just layers of moist chocolate cake, chocolate pudding, and chocolate crumbs. On the other hand, the Black Forest Cake relies on tart cherries soaked in Kirsch (cherry liqueur), giving it a distinctly European flair.

So, if you’re after something purely decadent and unapologetically rich, the Brooklyn Blackout Cake is your go-to. It’s an all-American invention with deep cocoa notes and a nostalgic charm that no other dessert quite matches.

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Why the Name “Blackout”? A Sweet Tribute to WWII

The name “Blackout” is more than just a description—it’s a story. During World War II, Brooklyn, like much of New York, participated in citywide blackout drills. Streetlights and homes would go dark to protect the city from potential air attacks. Inspired by this historical moment, Ebinger’s Bakery decided to honor the wartime spirit by creating a cake that was as dark as the blackouts themselves.

This Brooklyn Blackout Cake recipe captured the imagination of locals and became a beloved symbol of resilience and comfort during difficult times. Its deep, rich color represented the city’s strength and unity, while its velvety chocolate texture offered a small taste of joy amid uncertainty.

Even decades later, this cake remains a reminder of Brooklyn’s creativity and culinary pride—a dessert born from history and perfected through generations.

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Ingredients You’ll Need for the Perfect Brooklyn Blackout Cake

Essential Ingredients for the Cake Base

To recreate the authentic Brooklyn Blackout Cake recipe, you’ll need a combination of rich cocoa, quality butter, and buttermilk for that signature moist texture. Unlike standard chocolate cakes, this recipe builds its deep flavor from a blend of dark cocoa powder and strong brewed coffee, giving the cake a luxurious, almost fudge-like taste.

Here’s a full breakdown of what you’ll need for the cake layers:

Ingredient	Quantity	Purpose
All-purpose flour	2 cups	Structure and volume
Unsweetened dark cocoa powder	1 cup	Rich chocolate flavor
Baking powder	1 ½ tsp	Helps the cake rise evenly
Baking soda	1 tsp	Balances acidity
Salt	½ tsp	Enhances sweetness
Unsalted butter (softened)	1 cup	Adds richness and texture
Granulated sugar	2 cups	Sweetness and moisture
Eggs	2 large	Binding and structure
Buttermilk	1 cup	Keeps cake moist
Strong brewed coffee (cooled)	½ cup	Deepens cocoa flavor
Vanilla extract	1 tsp	Balances flavors

Pro Tip: Always use high-quality dark cocoa powder—Dutch-processed if possible—to achieve that signature blackout color and taste.

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Key Ingredients for the Chocolate Pudding Filling and Frosting

The filling and frosting are what truly set the Brooklyn Blackout Cake recipe apart from other chocolate cakes. Instead of a buttercream, this cake uses a silky chocolate pudding frosting made from scratch—a signature touch that gives it that smooth, creamy finish.

Ingredient	Quantity	Purpose
Whole milk	3 cups	Base for the pudding
Sugar	1 cup	Sweetens the filling
Cornstarch	4 tbsp	Thickens the pudding
Unsweetened cocoa powder	½ cup	Deep chocolate flavor
Egg yolks	4 large	Adds creaminess and richness
Butter	4 tbsp	Smooth, glossy texture
Vanilla extract	1 tsp	Flavor enhancer

Chef’s Tip: Chill the pudding before assembling the cake. It should be thick but spreadable, like soft frosting. If it’s too warm, the layers can slip when stacking.

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Step-by-Step Brooklyn Blackout Cake Recipe

How to Bake the Chocolate Cake Layers

Baking the perfect Brooklyn Blackout Cake starts with mastering the base—the rich, dark chocolate cake layers. The secret lies in balancing moisture and structure so your cake is soft enough to melt in your mouth but firm enough to hold its pudding filling.

Follow these steps to make the ultimate cake base:

1. Preheat and Prep: Set your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Cream Butter and Sugar: Using a stand mixer, beat the butter and sugar until light and fluffy—about 3 minutes. Add eggs one at a time, mixing well after each addition.
4. Combine Wet Ingredients: In a separate bowl, mix the buttermilk, coffee, and vanilla extract.
5. Alternate Mixing: Add the dry ingredients to the butter mixture in three batches, alternating with the wet mixture. Mix until smooth but don’t overbeat.
6. Bake: Divide batter evenly among pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Completely: Allow cakes to cool in pans for 10 minutes before transferring to a wire rack.

Pro Tip: Wrapping the cooled cakes in plastic and refrigerating for an hour before assembly helps them hold their structure when layering with pudding.

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How to Make the Creamy Chocolate Pudding Frosting

This pudding-style frosting is what gives the Brooklyn Blackout Cake recipe its iconic, velvety texture. Forget traditional buttercream—this rich, silky filling adds depth and moisture that transforms every bite.

Follow this simple stovetop method:

1. Combine Dry Ingredients: In a saucepan, whisk together sugar, cornstarch, salt, and cocoa powder.
2. Add Wet Ingredients: Slowly pour in the milk while whisking continuously to avoid lumps.
3. Cook and Thicken: Heat over medium heat, stirring constantly until the mixture thickens (about 5–7 minutes).
4. Add Egg Yolks: In a separate bowl, lightly beat the yolks, then slowly add a few spoonfuls of the hot mixture to temper them. Pour back into the saucepan and continue stirring until thickened.
5. Add Butter and Vanilla: Remove from heat, stir in butter and vanilla until smooth.
6. Cool: Transfer to a bowl, cover with plastic wrap (pressing it directly onto the pudding’s surface to prevent skin), and chill for at least 1 hour.

Chef’s Tip: The frosting should be spreadable but firm enough to hold between layers. If too thick, whisk in 1–2 tablespoons of warm milk before using.

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Assembly and Decoration – Bringing the Cake to Life

Layering and Filling the Cake Like a Pro

Now that you’ve baked the rich chocolate layers and made the silky pudding frosting, it’s time to bring your Brooklyn Blackout Cake recipe to life. Proper layering is key to achieving that signature structure and creamy, decadent mouthfeel.

Follow these expert-approved steps:

1. Level the Cake Layers: Use a serrated knife to trim the tops of each cake so they’re flat and even. Save the trimmed pieces—you’ll crumble them later for the signature topping.
2. Start Layering: Place the first cake layer on a serving plate or cake board. Spread a thick, even layer of chilled chocolate pudding over it.
3. Add the Second Layer: Gently place the next cake on top, pressing lightly to secure it. Add another layer of pudding.
4. Top and Frost: Add the final cake layer and spread pudding over the top and sides until fully covered.
5. Crumb Coat: Using your reserved cake crumbs, press them gently onto the frosting to create that distinctive “blackout” finish.

Pro Tip: Chill the cake for 1–2 hours before serving. This helps the layers set and the pudding firm up, making slicing clean and satisfying.

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Tips for Crumb-Coating and Perfect Chocolate Crumbs

The Brooklyn Blackout Cake recipe wouldn’t be complete without its famous chocolate crumb exterior. These fine crumbs not only give the cake its blackout name but also add texture and depth to every bite.

Here’s how to make them perfectly:

1. Bake the Crumbs: Spread your reserved cake trimmings on a baking sheet and bake them at 250°F for about 10 minutes until slightly dry but not burnt.
2. Crush Them: Let them cool, then crumble them using your fingers or a food processor until fine and uniform.
3. Apply Gently: Using your hands or a spoon, lightly press the crumbs onto the frosted cake. Rotate the cake as you go to ensure even coverage.

Chef’s Tip: If you want a more dramatic finish, mix in a teaspoon of espresso powder or dark cocoa with your crumbs before applying. It deepens the color and enhances the chocolate flavor.

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Expert Tips and Tricks for Baking Brooklyn Blackout Cake

Common Baking Mistakes and How to Avoid Them

Even the best bakers can stumble when it comes to mastering the Brooklyn Blackout Cake recipe. Its rich layers and pudding filling require precision—but don’t worry. Here are some of the most common baking errors and how to avoid them:

1. Overbaking the Cake Layers: The key to a moist Brooklyn Blackout Cake is slightly underbaking rather than overbaking. Check your cakes a few minutes early; if a toothpick comes out with a few moist crumbs, they’re done.
2. Using Low-Quality Cocoa Powder: The color and flavor depend on dark, high-fat cocoa. Avoid cheap brands, as they can make your cake taste bitter.
3. Skipping the Cooling Step: Warm cake layers can melt your pudding frosting, leading to a messy assembly. Always let your layers cool completely before frosting.
4. Not Leveling the Cake: Uneven layers make for wobbly cakes. Use a serrated knife or cake leveler for clean, flat surfaces.
5. Rushing the Pudding: Cook it slowly while whisking constantly. If it boils too long, the texture becomes rubbery instead of creamy.

Pro Tip: For an extra-moist cake, brush each layer lightly with a mixture of cooled coffee and sugar syrup before adding pudding. It adds depth and ensures your cake stays tender for days.

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Expert Techniques for a Moist and Fluffy Texture

Creating the best Brooklyn Blackout Cake recipe isn’t just about ingredients—it’s about method. Here’s how professional bakers achieve that melt-in-your-mouth texture every time:

1. Cream Butter and Sugar Properly: Beat them until pale and fluffy, which traps air and creates volume in your cake batter.
2. Alternate Wet and Dry Ingredients: Always start and end with dry ingredients. This prevents the batter from curdling and helps maintain structure.
3. Use Room-Temperature Ingredients: Cold eggs or butter can make the batter dense. Let everything sit out for about 30 minutes before starting.
4. Don’t Overmix: Once flour is added, mix just until combined. Overmixing activates gluten and leads to a tough crumb.
5. Cool Completely Before Frosting: Let both the cake and pudding reach room temperature (or cooler) before layering—this ensures a stable structure.

Chef’s Tip: For an extra glossy, bakery-style finish, lightly warm your pudding frosting before applying the final coat—it will glide over the cake like silk.

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Variations and Creative Twists on Brooklyn Blackout Cake

Mini Brooklyn Blackout Cupcakes and Sheet Cakes

If you love the indulgence of the Brooklyn Blackout Cake recipe but prefer a smaller or party-friendly version, these variations are perfect. They capture all the flavor and texture of the original cake but with less fuss and quicker baking times.

Mini Brooklyn Blackout Cupcakes:
Transform your recipe into cupcakes by pouring the batter into lined muffin tins. Bake for 18–20 minutes at 350°F. Once cooled, core the center of each cupcake and fill it with chocolate pudding, then top with a swirl of frosting and a sprinkle of crumbs. They’re portable, shareable, and just as decadent.

Sheet Cake Version:
For an easy-to-serve dessert, bake your Brooklyn Blackout Cake in a rectangular pan. Spread a thick layer of pudding frosting on top and finish with chocolate crumbs. It’s ideal for potlucks or family gatherings where presentation is secondary to flavor.

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Gluten-Free and Dairy-Free Alternatives

Adapting the Brooklyn Blackout Cake recipe for dietary needs doesn’t mean sacrificing flavor or texture. With just a few swaps, you can create a version that’s every bit as indulgent.

For a Gluten-Free Version:

• Substitute 1:1 gluten-free flour blend for regular flour.
• Add ½ teaspoon of xanthan gum if your mix doesn’t contain it—this helps maintain structure.
• Use certified gluten-free cocoa and baking powder to avoid cross-contamination.

For a Dairy-Free Version:

• Replace butter with plant-based margarine or coconut oil.
• Substitute almond milk or oat milk for whole milk in the pudding.
• Use vegan dark chocolate for extra richness without dairy.

Pro Tip: Chill the dairy-free pudding a bit longer (at least 2 hours) since plant-based milks can affect the setting texture.

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Pairings and Serving Ideas for Brooklyn Blackout Cake

Drinks That Complement Brooklyn Blackout Cake

The Brooklyn Blackout Cake recipe is intensely rich, so pairing it with the right drink can elevate the experience and balance its deep chocolate flavor. Here are some perfect beverages to serve alongside your masterpiece:

1. Coffee and Espresso:
Strong black coffee or espresso is the classic companion for chocolate desserts. The bitterness cuts through the sweetness of the pudding and enhances the cocoa notes. For a twist, try an iced espresso shot poured over a slice for a dessert-meets-caffeine fusion.

2. Milk Alternatives:
If you prefer something lighter, a glass of almond milk or oat milk offers a creamy, nutty balance without overwhelming your palate.

3. Hot Chocolate or Cocoa:
For true chocoholics, pair your Brooklyn Blackout Cake with a mug of creamy cocoa or a spiced Mexican hot chocolate for an added layer of indulgence.

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Best Occasions to Serve This Iconic Dessert

The Brooklyn Blackout Cake isn’t your everyday chocolate cake—it’s a showstopper that deserves to be the centerpiece of your celebration. Here are some occasions where this cake shines brightest:

1. Birthdays and Anniversaries:
With its dramatic appearance and melt-in-your-mouth flavor, this cake is made for milestones. Top it with chocolate curls or gold flakes for a truly elegant presentation.

2. Holidays and Family Gatherings:
Whether it’s Thanksgiving, Christmas, or any cozy winter gathering, the Brooklyn Blackout Cake recipe is guaranteed to be a crowd favorite.

3. Dinner Parties:
Impress guests with a dessert that combines nostalgia and luxury. Serve small slices—its richness goes a long way!

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Conclusion: Why You’ll Fall in Love with Brooklyn Blackout Cake

The Brooklyn Blackout Cake recipe is more than just a dessert—it’s an edible slice of American history. Born in Brooklyn during World War II, this iconic creation captures the spirit of resilience and comfort through its rich, deep chocolate layers and creamy pudding filling. Each forkful delivers an unforgettable combination of moist texture and luxurious sweetness.

Whether you bake it for a special celebration, a family gathering, or simply to satisfy a late-night chocolate craving, this cake never fails to impress. It’s a timeless classic that reminds us why simple ingredients—flour, cocoa, sugar, and love—can create something extraordinary.

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