Why is it called blackout cake?

The name comes from World War II–era Brooklyn, when nighttime blackouts were enforced for safety. The cake was created during that period and named after those darkened evenings. Its deep chocolate color matched the moment, and the name stuck.

What’s in a blackout cake?

A traditional blackout cake includes dark chocolate cake layers, a thick chocolate pudding filling, and fine cake crumbs pressed onto the outside. No fruit. No fancy extras. Just chocolate built in layers.

Who makes blackout cake?

Originally, Brooklyn bakeries made blackout cake, with Ebinger’s being the most famous. Today, home bakers keep it alive. Honestly, that’s where it shines most. I usually prefer homemade.

Blackout Cake: 7 Reasons This Classic Chocolate Cake Endures

Description

A classic blackout cake made with dark chocolate cake layers, a thick chocolate pudding filling, and soft cake crumbs pressed along the outside. Rich, steady, and comforting without being overly sweet.

Ingredients

Chocolate Cake Layers

1 ½ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 large eggs
¾ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cups hot water

Chocolate Pudding Filling

1 ¼ cups granulated sugar
¼ cup cornstarch
½ cup unsweetened cocoa powder
¼ teaspoon salt
2 cups whole milk
4 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract

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Instructions

Make the Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
Slowly stir in hot water until the batter is thin and even.
Divide batter evenly between pans.
Bake for 30–35 minutes, until a toothpick comes out clean.
Cool completely. Wrap and chill if assembling later.

Make the Chocolate Pudding

In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt.
Slowly add milk while whisking.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat. Stir in chopped chocolate and vanilla until smooth.
Transfer to a bowl, cover surface directly, and cool completely.

Assemble the Cake

Level cake layers if needed. Reserve one layer (or part of one) for crumbs.
Place one cake layer on a plate. Spread half the pudding evenly on top.
Add the second layer and spread remaining pudding.
Crumble reserved cake and gently press crumbs onto sides and top.
Chill at least 2 hours, preferably overnight, before serving.

Notes

This cake improves after resting overnight.
Do not assemble while the pudding is warm.
Skip extra frosting or garnishes to keep the cake true to its roots.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American