Brooklyn Blackout Cake Recipe: A Rich Chocolate Layer Dessert

By:

Sage Martinez

Published:

September 25, 2026

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Brooklyn Blackout Cake Recipe

This Brooklyn Blackout Cake recipe brings one of New York City’s most famous chocolate desserts into your own kitchen. The cake is built in three parts: moist chocolate layers, a cooked pudding filling, and a glossy chocolate frosting finished with cake crumbs pressed all over the outside.

Below you will find the full ingredient list, step by step instructions, and practical guidance for baking, assembling, and storing this classic layer cake.

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Brooklyn Blackout Cake

Introduction

Brooklyn Blackout Cake is a rich chocolate dessert with a history and a distinct flavor profile.

It originated in New York City and has become popular with chocolate fans around the world. This guide covers its origins, the ingredients you need, preparation steps, and serving suggestions so you can recreate it at home with confidence.

History of Brooklyn Blackout Cake

The cake’s name is tied to World War II blackout drills held in New York City. The name honors those drills and the wartime blackout precautions that shaped daily life in Brooklyn at the time.

A bakery in Brooklyn first created the cake, and it quickly earned a devoted following thanks to its moist texture, intense chocolate flavor, and unique crumb covered presentation.

That combination of history and flavor is part of why the Brooklyn Blackout Cake recipe remains a favorite among home bakers today.

Ingredients for Brooklyn Blackout Cake

The recipe is divided into four groups. The cake layers use flour, sugar, cocoa powder, baking powder, baking soda, salt, buttermilk, vegetable oil, eggs, vanilla extract, and hot brewed coffee.

The pudding filling uses cocoa powder, boiling water, sugar, bittersweet chocolate, salt, cornstarch, cold water, vanilla, and butter. The frosting uses unsalted butter, semisweet chocolate, hot water, corn syrup, and vanilla.

The full quantities for each group are listed in the recipe section at the end of this article.

Preparation Steps

The preparation follows a clear order: make the batter and bake the layers, cook the pudding while the cake is in the oven, melt and chill the frosting, then assemble everything with crumbs pressed onto the sides. Each stage is detailed below.

Making the Cake Batter

Preheat the oven to 350F. Butter two 8 inch round cake pans and line the bottoms with parchment paper discs.
Whisk all the dry ingredients together well in a large bowl.
In a separate bowl, whisk together all the wet ingredients except the coffee.
Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee and mix until there are no pockets of dry flour left. The batter will be thin.
Fill 2 cupcake papers and set that pan aside. These cupcakes will be used to make the crumbs.
Divide the remaining batter between the two prepared 8 inch pans.

Baking the Cake Layers

Bake the layers for 35 minutes, until risen and a toothpick inserted into the center comes out without wet batter clinging to it.

When the layers come out, slide the cupcakes in and bake them for about 15 minutes, until the tops spring back and a toothpick comes out clean. Allow the cake layers to cool completely before removing them from the pans and frosting.

Preparing the Filling

While the cake bakes, make the pudding. Whisk the boiling water and cocoa powder together in a medium saucepan over medium heat, then stir in the sugar, chopped bittersweet chocolate, and salt.

Mix the cornstarch with enough cold water to make a thin paste and whisk it into the pan. Bring the mixture to a boil, stirring constantly, and boil for one minute.

Off the heat, whisk in the vanilla and butter, then transfer the pudding to a bowl and chill.

Assembling the Cake

Pulse the 2 cupcakes in a food processor until you get fine, even crumbs. Set aside.
Peel the parchment paper from the bottoms of the cake layers. Place one layer, flattest side up, on a plate.
Top with a layer of pudding. You will not need all of it. Place the second layer, flat side up, on top of the pudding.
Lightly spread more pudding along the sides of the cake and press crumbs onto the sides with your hands. This will be a bit messy.
Generously frost the top with the frosting, then add more crumbs either all over or just around the edges.

Tips for Success

Use high quality cocoa powder and chocolate for the best flavor.
Let the cakes cool completely before assembling so the layers do not crumble.
Chill the assembled cake for at least an hour before serving to make slicing easier.

Variations of Brooklyn Blackout Cake

The traditional filling is chocolate, but you can vary it with raspberry, caramel, or peanut butter. Nuts or fresh fruit can also be incorporated for added texture and flavor while keeping the classic crumb covered look intact.

Serving and Presentation

Serve individual slices with a dollop of whipped cream or a scoop of vanilla ice cream. For a more elegant presentation, garnish each plate with fresh berries or give the top of the cake a light dusting of cocoa powder.

Storing Brooklyn Blackout Cake

Store the cake in an airtight container in the refrigerator for up to five days. Allow it to come to room temperature before serving for the best taste and texture. Within the assembly instructions the cake is described as lasting 3 to 4 days when kept refrigerated, so plan to enjoy it within that window for peak quality.

Conclusion

Brooklyn Blackout Cake is a timeless dessert with a rich history and an indulgent chocolate flavor. It works just as well served on its own with coffee as it does as the centerpiece of a special occasion. With the detailed steps above, intermediate home bakers can master this New York classic.

Brooklyn Blackout Cake Recipe

This Brooklyn Blackout Cake recipe is a chocolate dessert that originated in New York City and has gained popularity with chocolate fans worldwide.

The sections below list every ingredient and instruction you need, organized by component: the cake layers, the pudding filling, the frosting, and the final assembly.

DRY INGREDIENTS:

1 3/4 cup all purpose flour
2 cups white sugar
3/4 cup unsweetened Dutch process cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

WET INGREDIENTS:

1 cup buttermilk (half and half or whole milk may be used)
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup hot brewed coffee

PUDDING FILLING:

2 tablespoons unsweetened Dutch process cocoa powder
1 cup boiling water or hot brewed coffee
6 Tbsp sugar
1 ounce bittersweet chocolate, chopped
1/4 tsp salt
2 Tbsp cornstarch
2 Tbsp cold water
1 tsp vanilla
1 Tbsp butter

FROSTING:

3/4 cup unsalted butter (that is 1 1/2 sticks)
12 ounces semisweet chocolate, chopped finely
1/2 cup hot water
1 tablespoon corn syrup
1 tablespoon vanilla

FOR THE CAKE

Cake layers:

Preheat the oven to 350F. Butter two 8 inch round cake pans and line the bottoms with parchment paper discs.
Whisk all the dry ingredients together well in a large bowl.
In a separate bowl, whisk together all the wet ingredients except the coffee.
Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee and mix everything until there are no pockets of dry flour left. The batter will be thin.
Fill 2 cupcake papers and set the pan aside. This will be used to make the crumbs.
Divide the remaining batter between the two 8 inch cake pans and bake for 35 minutes, until risen and a toothpick inserted into the center comes out without wet batter clinging to it. When the cake layers come out, slide the cupcakes in and bake for 15 minutes, or until the top springs back and a toothpick comes out clean.
Allow the cake layers to partially cool in the pans, then turn them out onto a cooling rack to cool completely before frosting. The cakes and cupcakes can be made a day or two ahead and kept in the refrigerator before filling and frosting.

Pudding filling:

While the cake is in the oven, make the pudding. Whisk together the boiling water and cocoa powder in a medium saucepan over medium heat. Stir in the sugar, chocolate, and salt. Mix the cornstarch with enough water to make a thin paste and whisk it right into the saucepan. Bring the mixture to a boil, stirring constantly, and boil for one minute.
Remove the pan from the heat and whisk in the vanilla and butter. Turn the pudding into a bowl and chill.

Frosting:

Melt the butter and chocolate in the microwave. Start with one minute, then stir, and add 15 second bursts, stirring in between, until everything is smooth and melted. You can also do this in a saucepan, starting with the butter and then adding the chocolate.
Whisk in the hot water all at once, then the corn syrup and vanilla, and stir until smooth. Put the bowl in the refrigerator to chill for 20 to 30 minutes, until it firms up to a spreadable consistency.

Assembly:

Make crumbs with the 2 cupcakes in a food processor. Pulse until you get fine, even crumbs, then set aside.
Peel the parchment paper off the bottoms of the cake layers. Put one layer, flattest side facing up, on a plate.
Top with a layer of pudding. You will not need all of it. Place the second cake layer, flat side up, on top of the pudding.
Lightly spread more pudding along the sides of the cake and press crumbs onto the sides with your hands. This will be a bit messy.
Generously frost the top of the cake with the frosting. Add more crumbs to the top, either all over or just around the edges.
Chill the cake until ready to serve. The cake should be kept in the refrigerator and will last 3 to 4 days.

Note: The layers, pudding, and frosting can all be prepared ahead. The baked cakes and cupcakes keep well in the refrigerator for a day or two before filling and frosting.

The cake layers bake up moist and rich, and the pudding filling adds a creamy contrast that makes every bite worth the effort. Follow the temperatures and timings as written, cool everything fully, and this Brooklyn classic will come together cleanly, crumb coating and all.

FAQs

What is a Brooklyn Blackout Cake?

A Brooklyn Blackout Cake is a decadent chocolate layer cake that originated in Brooklyn, New York. It features moist chocolate cake layers filled with a rich chocolate pudding and coated in chocolate fudge frosting and fine chocolate cake crumbs. This cake is known for its intense chocolate flavor and unique rustic appearance.

Why is it called Brooklyn Blackout Cake?

The cake is named in honor of the mandatory citywide blackout drills conducted during World War II in New York City. The iconic dessert was created by Ebinger's Bakery in Brooklyn and its name pays homage to the wartime practice of turning off all lights to avoid aiding enemy bombers.

What makes an authentic Brooklyn Blackout Cake different from other chocolate cakes?

An authentic Brooklyn Blackout Cake is distinguished by its three key components: moist chocolate cake layers, a thick chocolate pudding filling, and a chocolate fudge frosting. The finished cake is then coated in fine chocolate cake crumbs, giving it a deliberately rustic, rocky look. This combination of pudding, frosting, and crumb coating creates a more complex texture and richer flavor than a standard chocolate layer cake.

How do you make Brooklyn Blackout Cake from scratch?

To make this cake, you bake two 8-inch chocolate cake layers and two cupcakes. The cupcakes are pulsed into fine crumbs for the coating. A chocolate pudding filling is prepared on the stovetop and chilled. For assembly, spread pudding between the cake layers, lightly coat the sides with more pudding, press cake crumbs onto the sides, and generously frost the top with chocolate fudge frosting. Chill the cake before serving, and store it in the refrigerator.

Brooklyn Blackout Cake Recipe: A Rich Chocolate Layer Dessert

Brooklyn Blackout Cake Recipe