Craving a rich, incredibly fudgy chocolate cake? Look no further! This recipe helps you discover an incredible Portillo’s copycat that brings that classic flavor right to your kitchen. Experience moist, decadent layers paired with a silky smooth frosting that truly makes this the yummiest chocolate cake you’ll ever bake. Get ready to create a dessert from scratch that is simply delicious and impressive.

Why You’ll Love This Chocolate Cake

You are going to absolutely adore baking and devouring this rich chocolate cake! It delivers an intense chocolate flavor that chocolate lovers dream about, without being overly sweet.

Achieve an incredibly moist, tender crumb that melts in your mouth with every bite.
Master a shiny, fudgy buttercream frosting that perfectly complements the cake layers.
Proudly bake a bakery-quality dessert from scratch, impressing everyone with your skills.
This recipe is perfect for any celebration, a special treat, or just because you deserve something delicious.
You’ll find the process straightforward and rewarding, making this the ultimate decadent chocolate dessert.

Ingredients

Gathering your ingredients correctly is the first step to creating the yummiest chocolate cake. Always measure precisely for the best results!

For the Chocolate Cake Layers

¾ cup unsalted butter, at room temperature
1 ¾ cups granulated sugar
1 tablespoon vegetable oil
5 large eggs, at room temperature
3 ¼ cups cake flour
¾ cup cocoa powder
1 teaspoon salt
2 cups buttermilk, at room temperature
1 ½ tablespoons white distilled vinegar
2 ½ teaspoons baking soda
¾ cup sour cream, at room temperature

For the Fudgy 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

Using the right ingredients makes all the difference in achieving a super moist chocolate cake. Follow these tips for success.

Cake flour is key for an extra tender crumb; if unavailable, use all-purpose flour but sift it twice.
Buttermilk is essential for moisture and reacting with the baking soda to create lift and a tender texture.
Sour cream adds incredible richness and a subtle tanginess that enhances the chocolate flavor beautifully.
Use good quality semisweet chocolate for optimal flavor and a smooth, fudgy frosting texture.
Corn syrup ensures your frosting has that signature glossy, professional-looking shine and helps prevent crystallization.

Equipment

Having the right tools makes baking this fantastic chocolate cake much easier and more enjoyable. You likely have most of these items already!

Two 9-inch round cake pans
Stand mixer or a hand mixer
Large mixing bowls
Rubber spatulas and whisks
Measuring cups and spoons
Parchment paper
Wire cooling racks
Spatula or offset spatula for frosting

Instructions

Baking the yummiest chocolate cake is a delightful journey! Follow these clear, step-by-step instructions for perfect layers and luscious frosting. Take your time, and enjoy the process of creating something truly special.

For the Cake Layers

Preheat your oven to 325°F (160°C). Prepare two 9-inch round cake pans by lightly spraying the bottoms, lining them with parchment paper, and then spraying the paper and sides again. This ensures your cake layers release perfectly.
In a large bowl, whisk together the cake flour, cocoa powder, and salt until well combined. Set aside this dry mixture.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and vegetable oil. Beat on medium speed for about 3-4 minutes until the mixture is light and fluffy, incorporating air.
Use a rubber spatula to scrape down the bottom and sides of the bowl. Add the large eggs one at a time, beating for 30 seconds on medium speed after each addition. Scrape the bowl again after adding all the eggs.
In a separate medium bowl, combine the buttermilk, white distilled vinegar, and baking soda. Stir gently and let it sit for a moment to activate.
Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition; avoid overmixing.
With a rubber spatula, gently fold in the sour cream until it is just incorporated into the batter. This adds moisture and richness without overworking the gluten.
Divide the batter evenly between the two prepared pans and smooth the tops with your spatula.
Bake for 35-40 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in their pans for 10 minutes on a wire rack. Then, carefully invert them onto the wire rack to cool completely. You can place the cooled cakes in the fridge to speed up the process if you’re in a hurry. While the cakes are cooling, start making your dreamy frosting!

For the Fudgy Frosting

In a heatproof bowl, combine the semisweet chocolate and corn syrup. Gently melt them together using a double boiler method (placing the bowl over a pot of simmering water) or in short 30-second bursts in the microwave, stirring well after each burst. Let this chocolate mixture cool slightly to room temperature.
In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter until it is wonderfully creamy, about 2 minutes.
Scrape down the sides and bottom of the bowl with a rubber spatula. Add the powdered sugar, cocoa powder, vanilla extract, and salt. Beat on low speed until initially combined, then increase to medium until smooth, about 2 minutes.
Pour the cooled chocolate and corn syrup mixture into the butter mixture. Mix on medium speed until everything is well combined and the frosting is smooth and creamy, about 1-2 minutes.
If your frosting appears too thick, you can easily adjust its consistency by adding a dash of heavy cream or milk, one teaspoon at a time, until it reaches your desired spreadable texture. This creates the perfect shiny, fudgy frosting for our yummiest chocolate cake.

Assembling the Cake

Ensure both cake layers are completely cooled to room temperature before you begin assembly. If necessary, use a serrated knife to carefully level the tops of your cakes for a perfectly even surface.
Place one cake layer, top side up, onto your desired serving plate or cake stand.
Spoon a generous amount of your delicious chocolate frosting onto the center of the first cake layer. Use an offset spatula or a regular spatula to gently spread the frosting evenly to the edges, covering the entire top surface.
Carefully place the second cake layer, top side down, over the frosted first layer. This provides a flat and stable surface for the rest of your frosting.
Apply a thin layer of frosting over the entire cake – sides and top. This is your “crumb coat” and helps to seal in any loose crumbs, ensuring your final frosting layer is smooth and beautiful. Chill the cake in the refrigerator for 15-30 minutes to allow the crumb coat to set firm.
Once the crumb coat is set, apply a thicker, final layer of chocolate frosting over the entire cake, ensuring it’s evenly covered from top to bottom.
Use an offset spatula or a cake scraper to smooth the frosting on the sides and top of the cake for a professional finish.
If you prefer a firmer frosting, chill the assembled yummiest chocolate cake in the refrigerator for a short time before slicing and serving.

Pro Tips & Troubleshooting

Achieving the yummiest chocolate cake involves a few helpful tricks and knowing how to fix common issues. Keep these tips in mind for baking success.

Room Temperature Ingredients: Always ensure butter, eggs, buttermilk, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter and a uniform cake texture. For more on the science behind it, discover why room temperature ingredients matter in baking.
Avoid Overmixing: Mix the batter only until ingredients are just combined. Overmixing develops gluten, leading to a tough, dry cake instead of a tender one.
Use a Kitchen Scale: For precision, especially with batter division, use a kitchen scale. This ensures evenly sized cake layers for balanced baking and a beautiful presentation.
Achieve a Perfect Crumb Coat: Don’t skip the crumb coat step! It’s crucial for trapping crumbs and creating a smooth, clean surface for your final frosting layer.
Glossy, Smooth Frosting: Ensure your melted chocolate mixture is cooled but still liquid before adding it to the butter mixture. This prevents the butter from melting and keeps the frosting stable and shiny.
Prevent Dry Cake Layers: Always keep an eye on your baking time and use the toothpick test. Overbaking is a primary cause of dry cakes.
Fix Runny or Stiff Frosting: If your frosting is too runny, chill it for 15-20 minutes, then re-beat. If it’s too stiff, add a teaspoon of milk or cream at a time until the desired consistency is reached.

Serving, Storage & Variations

Enjoying your yummiest chocolate cake is the best part! Here are some ideas for serving, storing, and even personalizing your creation.

Serving Suggestions

Serve this rich chocolate cake plain to let its decadent flavor shine.
Pair a slice with a scoop of vanilla bean ice cream for an extra special treat.
Garnish with delicate chocolate shavings or curls for an elegant touch.
Add a handful of fresh raspberries or sliced strawberries for a burst of color and tart contrast.

Storage Instructions

For short-term storage (1-2 days), keep the frosted cake at room temperature, covered with a cake dome.
For longer freshness (up to 5 days), refrigerate the cake in an airtight cake container. Bring it to room temperature before serving for the best flavor and texture.
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator before frosting.

Variations

Add 1-2 teaspoons of espresso powder to the cake batter to deepen and enhance the chocolate flavor.
Experiment with different cocoa powders like Dutch-processed for a darker color and milder flavor, or natural cocoa for a more intense chocolatey tang.
Fold in a cup of mini chocolate chips or chopped toasted nuts (like pecans or walnuts) into the batter for added texture.
For a surprisingly moist and rich twist, swap the sour cream for an equal amount of mayonnaise – it provides similar fats and emulsifiers without a noticeable flavor.

Nutrition

Here is an approximate nutritional breakdown per serving for your information. Please note these values are estimates and can vary based on exact ingredients and portion sizes. Enjoy this truly rich chocolate cake responsibly!

Nutrient	Amount Per Serving (Approx.)
Calories	650 kcal
Total Fat	40g
Saturated Fat	25g
Cholesterol	130mg
Sodium	200mg
Total Carbohydrates	70g
Dietary Fiber	4g
Total Sugars	50g
Protein	8g

Disclaimer: These are estimated nutritional values. Exact figures may vary.

Frequently Asked Questions

Have questions about making the yummiest chocolate cake? Here are some common queries to help you on your baking journey.

Can I substitute corn syrup in the frosting? Corn syrup helps create a glossy, stable frosting, but you can omit it for a slightly less shiny, fudgier texture.
How do I prevent a dense cake? Be careful not to overmix your batter, as this develops gluten and can make the cake tough. Gently fold in the wet and dry ingredients.
Can the cake be made ahead of time? Absolutely! You can bake the cake layers a day in advance, wrap them tightly, and store them at room temperature or in the fridge.
What cocoa powder works best for this recipe? For a deep, rich chocolate flavor and dark color, we recommend using Dutch-processed cocoa powder. Natural cocoa also works, yielding a slightly lighter color.
What’s a good substitute for buttermilk? If you don’t have buttermilk, you can make your own by adding 1 ½ tablespoons of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to the 2-cup line. Let it sit for 5-10 minutes until it slightly curdles.

Conclusion

You’ve now unlocked the secrets to baking the yummiest chocolate cake, a truly decadent Portillo’s copycat that will delight your taste buds. This recipe proves that homemade goodness can be both simple and spectacularly delicious. Follow these easy steps, and you’ll impress everyone with your baking prowess, creating moist, rich layers and a luscious, fudgy frosting. Get ready to bake and share this incredible chocolate cake – it’s a dessert that truly delivers!