Craving that iconic taste of Chicago’s famous chocolate cake? Now you can recreate the magic right in your kitchen! This from-scratch recipe brings you all the fudgy, moist perfection you adore. Our Portillo’s Chocolate Cake copycat is a must-try, delivering a rich, decadent dessert. It’s truly perfect for any celebration or simply when a serious chocolate craving hits. Get ready to bake a legendary treat!

Why You’ll Love This Copycat Portillo’s Chocolate Cake

Authentic Flavor: Achieve the signature taste of a classic Portillo’s chocolate cake at home.
Made From Scratch: Enjoy the satisfaction of baking a gourmet dessert using simple, fresh ingredients.
Moist and Decadent: Experience an incredibly rich, tender crumb that melts in your mouth.
Fudgy, Shiny Frosting: Indulge in a glossy, smooth chocolate frosting that perfectly complements the cake.
Impressive Results: Wow your friends and family with a show-stopping cake that tastes professionally made.

Ingredients

Creating this amazing Portillo’s chocolate cake starts with quality ingredients. Gather everything before you begin.

For The Cake

1 cup unsalted butter at room temperature
1 3/4 cups granulated sugar
1 tablespoon vegetable oil
5 large eggs at room temperature
3 1/4 cups cake flour
3/4 cup cocoa powder
1 teaspoon salt
2 cups buttermilk at room temperature
1 1/2 tablespoons white distilled vinegar
2 1/2 teaspoons baking soda
3/4 cup sour cream at room temperature

For The Frosting

2 cups unsalted butter softened
2 cups powdered sugar
1 cup cocoa powder
½ teaspoon salt
½ cup corn syrup
1 teaspoon vanilla extract
2 cups semisweet chocolate

Notes & Substitutions

Cake flour, a low-protein, finely-milled flour, creates a tender, light crumb, but you can substitute it with all-purpose flour by removing two tablespoons per cup. According to Bon Appétit, cake flour contributes to tall, fluffy, tender, and delicate cakes. Sour cream adds incredible moisture and a subtle tang, enhancing the cake’s richness. If you don’t have buttermilk, combine regular milk with the vinegar and let it sit for 5 minutes. Use a good quality unsweetened cocoa powder for deep chocolate flavor. Serious Eats further explains that recipes using Dutch-processed cocoa powder are typically leavened by baking powder, while natural cocoa works best with baking soda. Semisweet chocolate offers the best balance for the frosting, and corn syrup is key for that signature glossy sheen. Remember, all cold ingredients must reach room temperature for optimal batter consistency and a smooth bake.

Equipment

Gathering your tools before you start makes baking smoother. Here’s what you need for this delicious Portillo’s chocolate cake recipe:

Two 9-inch round cake pans
Parchment paper
Stand or hand mixer
Mixing bowls
Rubber spatula
Wire cooling rack
Measuring cups and spoons

Instructions

Follow these detailed steps to create your perfect copycat Portillo’s chocolate cake at home. Precision is key for the best results!

For The Cake

Prepare Pans: Preheat your oven to 325°F. Spray the bottom of two 9-inch round cake pans, line them with parchment paper, and spray again. Ensure the sides and bottom of the pans are well-greased.
Combine Dry Ingredients: In a large bowl, whisk together the cake flour, cocoa powder, and salt. Set aside.
Cream Butter Mixture: In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and vegetable oil until light and fluffy. This usually takes about 3-4 minutes.
Add Eggs: With a rubber spatula, scrape down the bottom and sides of the bowl. Add the eggs one at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl between additions to ensure everything is well combined.
Buttermilk Mixture: In another bowl, combine the buttermilk, white distilled vinegar, and baking soda. Set this aside; it will foam slightly.
Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing until just combined after each addition. Do not overmix.
Fold in Sour Cream: With a rubber spatula, gently fold in the sour cream until it is fully incorporated into the batter.
Divide and Bake: Divide the batter evenly between the two prepared pans and smooth the tops with your spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Cool Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely. For quicker cooling, you can place the cakes in the refrigerator.
Start Frosting: While the cakes are cooling, begin making the rich chocolate frosting.

For The Frosting

Melt Chocolate Mixture: In a heatproof bowl, melt the semisweet chocolate and corn syrup together. You can do this over a pot of simmering water (a double boiler) or in a microwave-safe bowl using short 30-second bursts, stirring between each until smooth. Let it cool slightly before proceeding.
Beat Butter: In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter until it is creamy. This takes about 2 minutes.
Add Dry Frosting Ingredients: Scrape down the sides and bottom of the bowl with a rubber spatula. Add the powdered sugar, cocoa powder, vanilla extract, and salt. Beat until smooth, about 2 minutes.
Combine Mixtures: Add the cooled chocolate and corn syrup mixture to the butter mixture. Mix until well combined. Continue beating on medium speed until the frosting is smooth, light, and creamy. This usually takes 1-2 minutes.
Adjust Consistency: If the frosting seems too thick, you can adjust its consistency by adding a dash of cream or milk, one teaspoon at a time, until it reaches your desired spreadable texture.

Assembly

Prepare Cake Layers: Ensure both cake layers are completely cooled to room temperature. If needed, use a serrated knife to level the tops of the cakes for an even stacking surface.
First Layer: Place one cake layer, top side up, onto your serving plate or cake stand.
Frost First Layer: Spoon a generous amount of chocolate frosting onto the center of the first cake layer. Use an offset spatula to spread the frosting evenly to the edges, covering the entire top surface.
Second Layer: Carefully place the second cake layer, top side down, over the frosting. This creates a flat and stable surface for the rest of the frosting.
Crumb Coat: Apply a thin layer of frosting over the entire cake – the top and sides – to seal in any loose crumbs. This is called a crumb coat. Chill the cake in the refrigerator for 15-30 minutes to set this layer.
Final Frosting: Once the crumb coat is set, apply a thicker, even layer of chocolate frosting over the entire cake.
Smooth Frosting: Use a spatula or cake scraper to smooth the frosting on the sides and top of the cake for a professional finish.
Chill Before Serving: For the best texture and a firmer frosting, chill the assembled cake in the refrigerator for a short period before slicing and serving.

Pro Tips for Success

Making this Portillo’s chocolate cake is simple with a few expert tricks.

Cake Batter Tips

Room Temperature is Key: Ensure all ingredients, especially butter, eggs, buttermilk, and sour cream, are at room temperature. This creates a smooth, emulsified batter.
Sift Dry Ingredients: Sift your flour and cocoa powder to prevent lumps and incorporate air for a lighter, airy cake texture.
Mix Until Just Combined: Overmixing develops gluten, leading to a tough, dry cake. Mix until no dry streaks remain, then stop.
Measure Precisely: Use proper measuring techniques, like spooning flour into a cup and leveling, for consistent results.
Preheat Adequately: Give your oven plenty of time to reach and stabilize at the correct temperature before baking.
Use a Kitchen Scale: For perfectly even cake layers, weigh your batter before dividing it between the pans.
Check Doneness Correctly: A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
Cool Completely: Never frost a warm cake; it will melt the frosting. Allow cakes to cool fully on a wire rack.

Frosting Tips

Melt Gently: Melt the chocolate and corn syrup using a double boiler or short microwave bursts. This prevents scorching.
High-Quality Chocolate: Good quality semisweet chocolate significantly impacts the depth of flavor in your frosting.
Smooth Melted Chocolate: Stir constantly to achieve perfectly smooth, lump-free melted chocolate before adding it to the butter mixture.
Control Temperature: Ensure the melted chocolate mixture cools slightly before adding it to the butter and sugar.
Corn Syrup for Shine: Corn syrup is essential for achieving the frosting’s characteristic glossy, smooth texture and preventing crystallization.
Adjust Consistency: If the frosting is too thick, add heavy cream or milk, one teaspoon at a time, until it’s perfectly spreadable.
Whip Until Fluffy: Beat the frosting on medium-high speed until it becomes light and airy, ensuring a smooth, decadent finish.

Serving Suggestions, Storage, and Variations

Elevate your homemade Portillo’s chocolate cake experience with these ideas!

Serving Suggestions

Serve a slice of this rich cake with a scoop of creamy vanilla ice cream. Drizzle extra hot fudge over the top for an indulgent treat. Pair it with fresh raspberries or strawberries for a bright contrast. Enjoy it alongside a hot cup of coffee, a glass of cold milk, or even a refreshing mint tea.

Storage

Store your cake covered at room temperature for up to two days, especially if your kitchen is cool. For longer freshness, refrigerate the cake in an airtight container for up to 5-7 days. Bring it to room temperature for the best flavor and texture before serving.

Freezing

You can freeze unfrosted cake layers for up to three months. Wrap them tightly in plastic wrap, then foil, to prevent freezer burn. Thaw them completely at room temperature before frosting. You can also freeze a fully frosted cake; just ensure it’s well wrapped.

Variations

Add mini chocolate chips to the cake batter for an extra chocolatey bite. Incorporate different extracts like almond or coffee for a unique flavor profile. Turn this recipe into delicious cupcakes or a festive sheet cake. For a delightful surprise, add a layer of cherry pie filling between the cake layers.

Nutrition Information

This estimated nutrition information for one serving of Portillo’s chocolate cake is provided for general guidance. Actual values may vary based on exact ingredients and portion sizes.

Nutrient	Amount (Estimated)
Calories	450 kcal
Total Fat	25g
Saturated Fat	15g
Cholesterol	90mg
Sodium	250mg
Total Carbs	55g
Sugars	40g
Protein	5g

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and preparation.

Frequently Asked Questions (FAQ)

Can I substitute mayonnaise for sour cream?

Yes, you can often substitute mayonnaise for sour cream in chocolate cakes. Mayonnaise adds similar moisture and richness without imparting a strong flavor. Use the same quantity specified for sour cream.

How do I prevent a dry or dense cake?

Avoid overmixing the batter, as this can develop gluten and lead to a dense texture. Ensure you measure ingredients accurately, especially flour, and don’t overbake the cake. Baking the Portillo’s chocolate cake until a toothpick comes out with moist crumbs prevents dryness.

What’s the best type of cocoa powder to use?

For a rich, dark chocolate flavor, use Dutch-processed cocoa powder. Natural cocoa powder works too, but Dutch-processed often provides a deeper color and less bitterness, making it ideal for this recipe.

How long does this cake last?

This cake lasts about 2 days at room temperature when covered. If refrigerated in an airtight container, it stays fresh for up to 5-7 days. Bring slices to room temperature before serving for the best taste.

Can I use different size cake pans?

Yes, you can adjust the pan size. If using three 8-inch pans, reduce baking time; if using a 9×13-inch pan, it will bake longer. Monitor the cake closely with a toothpick test.

Why did my frosting seize?

Frosting often seizes when cold liquid is added too quickly to melted chocolate, causing it to clump. Ensure your melted chocolate has cooled slightly and is added gradually, and that other ingredients like butter are softened.

Conclusion

Baking your own copycat Portillo’s Chocolate Cake is a truly rewarding experience. This recipe delivers that signature moist, fudgy texture and rich chocolate flavor everyone adores. We encourage you to try making this decadent dessert yourself and share the joy with loved ones. We’d love to hear your thoughts and see your creations! Enjoy every delightful bite!