by Molly Murphy
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Portillo’s Chocolate Cake – Milk chocolate cake layers filled and frosted with a fudgy chocolate buttercream. Your favorite copycat recipe.
While Portillo’s is know for their hot dogs, Portillo’s chocolate cake shake, everyone raves about famous Portillo’s chocolate cake. Their secret ingredient? They add mayo as the fat for it. Although I do love mayo, the thought of mayo in my cake grossed me out. So, instead of mayo, we are adding sour cream. After researching other people’s recipe, I noticed other recipes called for food cake mix. This recipe is made by scratch, and it will change your life for the better!
As some who lives in the Chicago area, This copycat Portillo’s chocolate cake would be served perfect with a bowl of vanilla ice cream, or served with a hot fudghe drizzled on top, anyway you have it, it can’t go wrong.
For more chocolate recipes;
- Copycat Chocolate Mousse Cheesecake Factory
- Best Chocolate Fudge Cake With Fudge Frosting
- Easy Copycat Hostess Ding Dong Cake Recipe
Why I Love This Copycat portillo’s chocolate cake
This copycat portillo’s chocolate cake recipe has a million and one reasons why I love it, but just for the fun of of it, I have made a detailed list for you!
- Simple recipe –this simple recipe is made with ingredients you have on hand! It uses milk chocolate cocoa powder (just regular) and can be whipped up in one day!
- Amazing cake –In most of my chocolate recipes, I prefer to use a dark chocolate, but this I branched out to make more of a milk chocolate cake, and it is AMAZING!
- Chicago style –Just like the chicago style hot dog, this copycat recipe, is made with thought of how any Chicagoans would do it!
- Made from scratch –Made from scratch with butter, sugar, sour cream, and flour, this cake is out of the world.
Ingredient List –Portillo’s Chocolate Cake
2024 is the year of one grocery store trips in a week. Here are some must haves for baking this recipe. For a full detailed ingredient measurements and instructions, scrolls on down to the recipe card below!
- powdered sugar –this is used in the frosting, no need to sift it!
- large eggs –make sure you pull this out to room temperature before baking!
- cake flour –this one might be a pain to buy, but anytime I bake, I always love having cake flour on hand.
- cocoa powder –I usually prefer dark cocoa powder, but for milk chocolate cake layers, you can just used regular unsweetened cocoa powder.
- sour cream –make sure that it is full fat and brought up to room temperature!
- corn syrup –As much as I try to baking without it, I have to use it sometimes, you can sub honey, but i highly recommend using this in the frosting.
Tips For Making The Cake Batter
- Make sure that ingredients like eggs, butter, and buttermilk are at room temperature. This helps them mix more evenly into the batter.
- Sift the cake flour, cocoa powder, and other dry ingredients to remove lumps and ensure a smooth batter.
- Mix the batter until just combined. Overmixing can lead to a dense cake. Use a spatula to fold in the ingredients gently.
- Add the dry ingredients and buttermilk alternately to the batter. Begin and end with the dry ingredients. This helps in even mixing.
- Preheat your oven for 30- 35minutes before you get your cakes in it.
- Divide the batter evenly between the cake pans to ensure both layers bake evenly. You can use a kitchen scale for precision.
- Check for doneness by inserting a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs, the cakes are ready.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- If needed, level the cakes by trimming the tops to create an even surface for stacking.
Tips For Making Chocolate Frosting
We have all been there, and need some help while baking! Don’t worry, I have you covered! Check out this awesome tips for making the best fudgy frosting, ever.
- Melt the semisweet chocolate and corn syrup together. This combination helps create a glossy and smooth texture in the frosting.
- Choose high-quality semisweet chocolate for melting. The better the chocolate, the richer and shinier the frosting will be.
- Ensure that the melted chocolate is smooth and free of any lumps before adding it to the frosting. This contributes to a shiny finish.
- Be mindful of the temperature when adding melted chocolate to the butter and sugar mixture. It should be warm but not too hot to avoid melting the butter.
- Corn syrup not only adds shine but also helps maintain a smooth and glossy texture in the frosting. It contributes to the fudgy consistency.
- If the frosting is too thick, you can adjust the consistency by adding more coffee or milk gradually until you reach the desired thickness.
- Whip the frosting thoroughly until it becomes smooth and creamy. This will incorporate air into the mixture, contributing to a lighter texture.
Frequently Asked Questions
What can I substitute for corn syrup in the frosting?
If you don’t have corn syrup, you can use honey or maple syrup as alternatives. Keep in mind that this might slightly alter the flavor.
Can I make the cake ahead of time and freeze it?
Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil before freezing. Frost the cake after thawing.
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular cocoa powder, but Dutch-processed cocoa tends to have a smoother flavor. If substituting, consider reducing the baking soda slightly.
How do I prevent my cake from becoming too dense?
Avoid overmixing the batter, and ensure your leavening agents (baking powder and baking soda) are fresh. Overmixing or using expired leavening agents can lead to a dense cake.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using.
Storing and Freezing
Store the Portillo’s chocolate cake with fudgy frosting in the refrigerator if the frosting contains perishable ingredients like butter and cream. Cover the cake tightly to prevent drying out, and it can be stored for several days.
Freezing
To freeze the Portillo’s chocolate cake with fudgy frosting, wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil. Thaw the cake in the refrigerator before frosting, and it can be stored in the freezer for up to three months.
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5 from 3 votes
Portillo’s Chocolate Cake
Milk chocolate cake layers filled and frosted with a fudgy chocolate buttercream. Your favorite copycat recipe.
Course Dessert
Cuisine American
Keyword cake, copycat, chocolate, shiny frosting
Servings 16 slices
Author Molly Murphy
Ingredients
For the chocolate cake
- 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 teaspoons 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 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
US Customary – Metric
Instructions
For The Cake
Preheat your oven to 325°F. Spray the bottom of two 9-inch round cake pans, line with parchment paper, spray again, getting the sides and the bottom of the bowl.
In a large bowl, whisk together the cake flour, cocoa powder, and salt.
In a bowl of a stand size mixer fitted with the paddle attachment, cream together the butter, sugar, and vegetable oil until light and fluffy. About 3-4 minutes.
With a rubber spatula, scrape down the bottom and the sides of the bowl. Add eggs one at a time, beating for on medium speed for 30 seconds after each addition. Scrape between each addition.
In another bowl, combine buttermilk, white distilled vinegar, and baking soda. Set aside
Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
With a rubber spatula, gently fold in the sour cream until incorporated.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. You can place the cakes in the fridge to help speed up the cooling process.
While the cakes are cooling, start making the frosting.
For The Frosting
In a heatproof bowl, melt the semisweet chocolate and corn syrup, together. You can do this by placing the bowl over a pot of simmering water (double boiler) or by using a microwaveable safe bowl and doing short bursts in the microwave.(around 30 seconds and stirring) Allow it to cool slightly.
In a large bowl, using a hand mixer, or in a stand size mixer fitted with the paddle attachment, beat the softened butter until creamy. About 2 minutes.
With a rubber spatula, scrape down the sides and the bottom of the bowl. Add powdered sugar, cocoa powder, vanilla and salt. Beat until smooth. About 2 minutes
Add chocolate and corn syrup mixture together, Mix until well combined. Continue beating on medium speed until the frosting is smooth and creamy. About 1-2 minutes
If the frosting is too thick, you can adjust the consistency by adding a dash of cream.
Assembly
Ensure both cake layers are completely cooled to room temperature. If needed, level the cakes by trimming the tops for an even surface.
Place one cake layer, top side up, on the serving plate or cake stand.
Spoon a generous amount of chocolate frosting onto the center of the first cake layer. Use a spatula to spread the frosting evenly to the edges, covering the top of the cake.
Place the second cake layer, top side down, over the frosting for a flat and stable surface.
Apply a thin layer of frosting over the entire cake to seal in crumbs (crumb coat). Chill the cake in the refrigerator for 15-30 minutes to set the crumb coat.
Apply a thicker layer of chocolate frosting over the crumb coat, ensuring the entire cake is evenly covered.
Use a spatula or cake scraper to smooth the frosting on the sides and top of the cake.
If desired, chill the cake in the refrigerator for a short time before serving for a firmer frosting.
