The Ultimate Portillo’s Chocolate Cake Copycat Recipe: Homemade Perfection with Fudgy Frosting
Portillo’s Chocolate Cake – This beloved dessert features decadent milk chocolate cake layers generously filled and frosted with a rich, fudgy chocolate buttercream. Get ready to bake your new favorite copycat recipe, a true taste of Chicago right in your own kitchen.
While Portillo’s is widely celebrated for its iconic hot dogs and the famous Portillo’s chocolate cake shake, everyone truly raves about their stand-alone chocolate cake. Its legendary status is well-earned, but the rumored secret ingredient—mayonnaise—often raises eyebrows. While mayonnaise is indeed a fantastic fat in savory dishes, the thought of it in a sweet dessert can be off-putting for many home bakers, including myself.
Instead of relying on mayonnaise, this meticulously developed copycat recipe incorporates sour cream as the key fat. Sour cream delivers incredible moisture, richness, and a subtle tang that perfectly complements the chocolate flavor, all without any unpleasant texture or taste. After thoroughly researching other popular copycat recipes, I noticed many often suggest using a boxed cake mix. However, this recipe is proudly made entirely from scratch, promising a transformative baking experience and a cake that will genuinely change your life for the better!
As someone who lives in the vibrant Chicago area, I can confidently say this copycat Portillo’s chocolate cake is incredibly versatile and delicious. It’s perfectly served alongside a scoop of creamy vanilla ice cream, or elevated with a warm drizzle of hot fudge on top. No matter how you choose to enjoy it, you simply can’t go wrong with this rich and satisfying dessert.
For more delightful chocolate recipes, explore these options:
- Copycat Chocolate Mousse Cheesecake Factory
- Best Chocolate Fudge Cake With Fudge Frosting
- Easy Copycat Hostess Ding Dong Cake Recipe
Why This Copycat Portillo’s Chocolate Cake is a Must-Try
This Portillo’s chocolate cake copycat recipe offers a myriad of reasons to fall in love with it. I’ve compiled a detailed list to highlight what makes this homemade version truly special and a guaranteed crowd-pleaser!
- Simple Ingredients, Incredible Taste: This straightforward recipe utilizes common baking ingredients you likely already have on hand. It calls for regular unsweetened cocoa powder, making it accessible for any home baker, and it can be prepared and baked in a single day, perfect for satisfying those immediate cake cravings.
- Unforgettable Milk Chocolate Flavor: While I often gravitate towards dark chocolate in my recipes, this cake allowed me to venture into the delightful world of milk chocolate. The result is a cake that is exceptionally moist, tender, and bursting with that classic, comforting milk chocolate taste. It’s an absolute game-changer!
- A Taste of Chicago, Right at Home: Much like the iconic Chicago-style hot dog, this copycat recipe embodies the spirit of Chicago. It’s crafted with the meticulous thought and care that any true Chicagoan would appreciate, delivering an authentic and beloved flavor profile.
- Homemade Excellence with Sour Cream: Made entirely from scratch with high-quality butter, sugar, flour, and the star ingredient, full-fat sour cream, this cake achieves an otherworldly level of moistness and rich flavor. The sour cream acts as a secret weapon, contributing incredible tenderness and a subtle tang that deepens the chocolate notes, elevating the cake far beyond any store-bought or mix-based alternative.
Essential Ingredient List for Portillo’s Chocolate Cake
In 2024, let’s make grocery trips efficient and enjoyable. Here are some key ingredients you’ll need for baking this delicious Portillo’s chocolate cake copycat. For a comprehensive list of detailed measurements and step-by-step instructions, please scroll down to the recipe card below!
- Powdered Sugar: This superfine sugar is crucial for achieving a smooth, velvety texture in the frosting. Unlike granulated sugar, its fine consistency dissolves effortlessly, and in this recipe, there’s no need for tedious sifting.
- Large Eggs: Always ensure your eggs are at room temperature before you begin baking. Room temperature eggs emulsify much better with other ingredients, creating a more cohesive and evenly mixed batter, which leads to a lighter and fluffier cake.
- Cake Flour: While it might require a special trip to the grocery store, I highly recommend keeping cake flour on hand for all your baking adventures. Its lower protein content results in a significantly tenderer, softer, and finer crumb compared to all-purpose flour, making a noticeable difference in the final texture of your cake.
- Cocoa Powder: For this specific milk chocolate cake, we’re aiming for a classic, rich flavor profile. Therefore, regular unsweetened cocoa powder is perfect. While I often prefer dark Dutch-processed cocoa for its deeper color and smoother flavor, unsweetened cocoa powder works wonderfully here to achieve the desired milk chocolate taste without overpowering it.
- Sour Cream: This is our secret weapon for an incredibly moist and tender cake! Make sure to use full-fat sour cream and bring it to room temperature. The fat content contributes to a rich texture, and its slight acidity reacts with the baking soda, aiding in the cake’s lift and tenderness.
- Corn Syrup: As much as I try to bake without it, sometimes it’s indispensable. In this frosting recipe, corn syrup plays a vital role in creating that desirable glossy, fudgy texture and preventing sugar crystallization. While you can substitute honey, I strongly recommend sticking with corn syrup for the best results in your frosting.
- Buttermilk: Just like sour cream, buttermilk adds incredible moisture and a slight tang that enhances the chocolate flavor. Its acidity is also essential for reacting with the baking soda to create a light and airy cake crumb.
- White Distilled Vinegar & Baking Soda: These two ingredients work in tandem to create the perfect leavening system for the cake. The vinegar, combined with the buttermilk’s acidity, reacts with the baking soda to produce carbon dioxide, giving the cake its beautiful rise and tender structure.
Expert Tips For Making The Perfect Cake Batter
Crafting the perfect cake batter is the foundation of an outstanding Portillo’s Chocolate Cake. Follow these expert tips to ensure your cake layers are moist, tender, and rise beautifully every time:
- Room Temperature Ingredients are Key: Always ensure ingredients like eggs, butter, and buttermilk are brought to room temperature before mixing. This allows them to emulsify more effectively, creating a smooth, homogenous batter that traps air better, leading to a lighter, more evenly textured cake.
- Sift Dry Ingredients for Smoothness: Sifting cake flour, cocoa powder, and other dry ingredients is a crucial step. It removes any lumps, breaks up compacted flour, and aerates the mixture, ensuring a smooth batter without overmixing and a lighter cake crumb.
- Avoid Overmixing the Batter: Mix the batter only until just combined. Overmixing develops the gluten in the flour too much, which can lead to a tough and dense cake. Use a rubber spatula to gently fold in the last bits of ingredients, ensuring everything is incorporated without excessive agitation.
- Alternate Wet and Dry Ingredients: When combining the wet and dry mixtures, add them alternately to the batter. Begin and end with the dry ingredients. This method helps to create a stable emulsion, preventing the batter from separating and ensuring a consistently moist cake.
- Preheat Your Oven Thoroughly: Always preheat your oven for at least 30-35 minutes before placing your cake pans inside. A consistently hot oven from the start ensures proper leavening and even baking, preventing sunken centers or unevenly cooked layers.
- Divide Batter Evenly for Perfect Layers: To guarantee both cake layers bake uniformly and have a flat top for easy stacking, divide the batter evenly between the prepared cake pans. Using a kitchen scale for precise measurement is highly recommended.
- Master the Toothpick Test for Doneness: Check for doneness by inserting a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs attached, your cakes are ready. Avoid dry crumbs, as this indicates an overbaked, potentially dry cake.
- Cool Cakes Properly: Allow the cakes to cool in their pans for about 10-15 minutes before carefully transferring them to a wire rack to cool completely. This initial cooling in the pan helps the cake firm up and prevents it from breaking when unmolded. Ensuring they are completely cool before frosting is vital to prevent melting.
- Level Your Cake Layers: If your cake tops are slightly domed, use a serrated knife to carefully trim them, creating a flat, even surface. This simple step ensures your stacked cake looks professional and stable.
Tips For Making The Best Fudgy Chocolate Frosting
We’ve all been there, needing a little guidance while baking! Don’t worry, I’ve got you covered. Check out these awesome tips for making the absolute best, most fudgy and shiny frosting for your Portillo’s Chocolate Cake, guaranteed to impress.
- Melt Chocolate and Corn Syrup Together: The key to a glossy, smooth, and genuinely fudgy frosting lies in melting the semisweet chocolate and corn syrup together. This combination helps create a stable emulsion and prevents the chocolate from seizing, resulting in a beautifully shiny finish.
- Choose High-Quality Semisweet Chocolate: The quality of your chocolate directly impacts the richness and shine of your frosting. Opt for a good brand of semisweet chocolate chips or chopped chocolate for the best flavor and texture.
- Ensure Chocolate is Smooth and Lump-Free: Before adding the melted chocolate mixture to the butter and sugar, make sure it’s completely smooth and free of any unmelted pieces. Any lumps will translate into a grainy frosting, compromising that perfect shiny finish.
- Mind the Temperature of Melted Chocolate: When incorporating the melted chocolate mixture into the butter and sugar, it should be warm enough to be liquid but not too hot. Adding overly hot chocolate can melt the butter, leading to a thin, greasy frosting. Allow it to cool slightly if it’s too warm.
- Corn Syrup: Your Secret to Shine and Smoothness: Beyond preventing crystallization, corn syrup significantly contributes to the frosting’s smooth, glossy texture and its signature fudgy consistency. It acts as an invert sugar, keeping the frosting soft and pliable.
- Adjust Consistency with Care: If your frosting appears too thick, you can gradually adjust its consistency by adding a small amount of cream (or milk) or even a splash of cooled coffee (which enhances chocolate flavor) until you reach your desired spreadable thickness. Add slowly, a teaspoon at a time, to avoid making it too thin.
- Whip Thoroughly for Creaminess: Don’t rush the whipping process! Beat the frosting thoroughly until it becomes light, smooth, and creamy. This incorporates air into the mixture, contributing to a lighter texture and making it easier to spread evenly over your cake layers.
Frequently Asked Questions About Portillo’s Chocolate Cake
What can I substitute for corn syrup in the frosting?
If you prefer not to use corn syrup, you can use honey or maple syrup as alternatives. However, keep in mind that these substitutes might impart a slight flavor difference to the frosting and may not achieve the exact same glossy, fudgy texture that corn syrup provides due to their different chemical properties.
Can I make the cake ahead of time and freeze it?
Absolutely! You can freeze the unfrosted cake layers to prepare ahead. Once completely cooled, wrap each layer tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. They can be stored in the freezer for up to three months. Thaw the cake layers in the refrigerator overnight before frosting and assembling.
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can certainly use regular unsweetened cocoa powder, as this recipe is designed for it to achieve a classic milk chocolate flavor. Dutch-processed cocoa has been treated to reduce its acidity, resulting in a darker color and a smoother, less bitter flavor. If you *were* to substitute Dutch-processed cocoa in a recipe calling for regular cocoa (which uses baking soda as a leavener), you might need to slightly reduce the baking soda or add a bit more acidic liquid to compensate.
How do I prevent my cake from becoming too dense?
To avoid a dense cake, the most crucial steps are to avoid overmixing the batter (which develops gluten excessively) and to ensure your leavening agents (baking powder and baking soda) are fresh and active. Always check the expiration dates! Overmixing or using expired leavening agents are common culprits for a heavy, dense cake.
What if I don’t have buttermilk?
No buttermilk? No problem! You can easily make a homemade buttermilk substitute. Simply add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the cup with regular milk (dairy or non-dairy) until it reaches the 1-cup line. Stir it gently and let it sit for 5-10 minutes until it slightly curdles. This acidity will activate the baking soda in the recipe just like real buttermilk.
Storing and Freezing Your Portillo’s Chocolate Cake Masterpiece
Once you’ve created this incredible Portillo’s Chocolate Cake with its luscious fudgy frosting, proper storage is essential to maintain its freshness and deliciousness. Because the frosting contains perishable ingredients like butter, it’s best to store the assembled cake in the refrigerator. To prevent it from drying out, cover the cake tightly with plastic wrap or place it in an airtight cake carrier. Stored this way, your cake will remain wonderfully moist and flavorful for several days.
Freezing Instructions
For longer storage, freezing is an excellent option, especially for the unfrosted cake layers. After your cake layers have cooled completely, wrap each one individually and tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps protect against freezer burn and preserves the cake’s texture. You can store the unfrosted cake layers in the freezer for up to three months. When you’re ready to enjoy, simply thaw the cake layers in the refrigerator overnight before proceeding with frosting and assembly. If you have leftover frosted cake, you can also freeze individual slices wrapped securely, then thaw them in the refrigerator or at room temperature for a quick treat.
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Now that you have all the insider tips and a fantastic recipe, it’s time to get baking! This Portillo’s Chocolate Cake copycat is more than just a dessert; it’s a nostalgic trip to one of Chicago’s most beloved institutions, brought to life in your own kitchen. The moist milk chocolate layers and the rich, fudgy frosting create a truly irresistible treat that is perfect for any occasion, from family gatherings to a simple self-indulgent moment. Don’t be surprised if this becomes your new go-to chocolate cake recipe.
Remember, if you love the recipe or have any questions, please LEAVE A 5 STAR REVIEW AND A COMMENT below. Your feedback helps other bakers discover and enjoy this amazing cake! Follow me on Instagram, Pinterest, and TikTok. I share so many fun baking insights and delicious creations across all platforms!
Recipe
Portillo’s Chocolate Cake
Molly Murphy
Pin Recipe
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
Instructions
For The Cake
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Preheat your oven to 325°F (160°C). Prepare two 9-inch round cake pans by spraying the bottoms with non-stick baking spray. Line the bottoms with parchment paper circles, then spray the parchment paper and sides of the pans again to ensure the cakes won’t stick.
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In a large bowl, thoroughly whisk together the cake flour, cocoa powder, and salt. Sifting these dry ingredients can further ensure a lump-free mixture and an even crumb.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and vegetable oil on medium speed until the mixture is light, fluffy, and pale in color. This process typically takes about 3-4 minutes, scraping down the sides of the bowl as needed.
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Using a rubber spatula, scrape down the bottom and the sides of the mixer bowl to ensure all ingredients are well incorporated. Add the large eggs one at a time, beating on medium speed for about 30 seconds after each addition. Scrape the bowl again between each egg to maintain a smooth emulsion.
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In a separate medium bowl, combine the buttermilk, white distilled vinegar, and baking soda. Stir gently and set this mixture aside for a few moments to allow the baking soda to activate.
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Gradually add the whisked 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, being careful not to overmix, which can lead to a dense cake.
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With a rubber spatula, gently fold in the room temperature sour cream until it is just incorporated into the batter. This adds an extra layer of moisture and tenderness.
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Divide the cake batter evenly between the two prepared 9-inch pans. Use an offset spatula to smooth the tops of the batter for even baking.
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Bake for 35-40 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean or with a few moist crumbs attached. Avoid overbaking.
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Allow the cakes to cool in their pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely. For quicker cooling, you can place the rack of cakes in the refrigerator. Ensure they are fully cooled before frosting.
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While the cake layers are cooling, proceed with preparing the delicious fudgy chocolate frosting.
For The Frosting
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In a heatproof bowl, combine the semisweet chocolate and corn syrup. Melt them together using a double boiler method (placing the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water) or in a microwave-safe bowl with short bursts (30 seconds at a time), stirring well after each burst until smooth. Allow the mixture to cool slightly before proceeding.
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In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium-high speed until it becomes light and creamy, about 2 minutes.
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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 the dry ingredients are just incorporated, then increase to medium-high speed and beat until smooth and fluffy, about 2 minutes.
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Pour the cooled chocolate and corn syrup mixture into the butter mixture. Beat on medium speed until everything is well combined and the frosting is incredibly smooth, creamy, and shiny, which usually takes 1-2 minutes.
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If the frosting appears too thick to spread easily, you can adjust its consistency by adding a dash of heavy cream or milk, one teaspoon at a time, until you reach your desired spreadable consistency.
Assembly
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Before assembling, ensure both cake layers are completely cooled to room temperature. If your cakes have domed tops, use a serrated knife to carefully level them, creating an even surface for stacking.
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Place one cake layer, top side up, onto your desired serving plate or cake stand.
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Spoon a generous amount of the rich chocolate frosting onto the center of the first cake layer. Use an offset spatula to gently spread the frosting evenly towards the edges, creating a luscious filling.
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Carefully place the second cake layer on top of the frosting, ideally with its top side (the cut side if leveled) facing down. This creates a flat and stable surface for the final frosting application.
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Apply a thin layer of chocolate frosting over the entire cake – this is known as a “crumb coat.” Its purpose is to trap any loose crumbs, ensuring your final layer of frosting is perfectly smooth. Chill the cake in the refrigerator for 15-30 minutes to allow this crumb coat to set.
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Once the crumb coat is set, apply a thicker, more generous layer of the fudgy chocolate frosting over the entire cake. Ensure all sides and the top are evenly covered, achieving that signature Portillo’s look.
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Use an offset spatula or a cake scraper to smooth the frosting on the sides and top of the cake. For an extra polished look, you can dip your spatula in warm water and wipe it clean before making final passes.
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If desired, chill the finished cake in the refrigerator for a short period before serving. This allows the frosting to firm up slightly, making for cleaner slices and an even more satisfying texture. Slice and enjoy your homemade Portillo’s masterpiece!