The Real-Deal Copycat Portillo’s Chocolate Cake
If you’ve ever had a Portillo’s hot dog and a side of their chocolate cake, you know the cake is the real reason you go back. This copycat gets you that same impossibly moist crumb and glossy, not-too-sweet frosting at home.
It’s the cake I make for birthdays, bake sales, and any Tuesday that needs more chocolate. No box mixes, no strange ingredients—just a solid, reliable recipe that turns out right the first time.
Why This Copycat Cake Nails It
The crumb is tender enough to almost melt, with just enough structure to stack two layers. Oil keeps every bite moist for days, and buttermilk’s quiet tang makes the chocolate taste deeper.
The frosting is the real star. It’s glossy, spreads like silk, and has that fudgy, set-but-creamy texture you remember from the restaurant. Sweet enough to hit the spot, but never cloying.
Ingredients
- 2 cups all-purpose flour: spooned and leveled, not scooped
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder: Dutch-process or natural both work
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup buttermilk: well shaken, at room temperature
- ½ cup vegetable oil: or any neutral oil
- 2 large eggs: at room temperature
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee: or hot water
For the Frosting
- ½ cup unsalted butter: 1 stick, cut into pieces
- ¼ cup unsweetened cocoa powder
- 6 tablespoons whole milk
- 3 cups powdered sugar: sifted if lumpy
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Variations / Substitutions
- Make it gluten-free: swap the flour for a 1-to-1 gluten-free baking blend that includes xanthan gum. The texture will be slightly more delicate.
- No buttermilk?: stir 1 tablespoon lemon juice or white vinegar into 1 cup whole milk and let it sit for 5 minutes.
- Less sweet frosting: reduce the powdered sugar by ¼ cup and add an extra tablespoon of cocoa; the frosting will be thicker and deeper in chocolate flavor.
- Mocha boost: add 1 teaspoon espresso powder to the dry ingredients for a more intense coffee note.
Oatmeal Cookie Latte is a drink that goes perfectly with this cake.
How to Make Copycat Portillo’s Chocolate Cake
Step 1: Mix the Dry Ingredients
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter, then dust them lightly with cocoa powder. In a large bowl, whisk together the 2 cups of flour, 2 cups of sugar, ¾ cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt until combined.
The dry mix should look uniformly dark with no streaks of white flour or pockets of cocoa. This step ensures every slice gets even chocolate flavor and a consistent rise.
Step 2: Whisk the Wet Ingredients
In a separate medium bowl, whisk the 1 cup of buttermilk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla until the mixture is smooth and slightly thickened, about 30 seconds of whisking.
The buttermilk and oil will look a little separated at first, but keep going. Within a minute you’ll have a glossy, unified liquid. The eggs act as the binder, so make sure they’re fully beaten in.
Step 3: Combine and Add the Coffee
Pour the wet mixture into the dry ingredients and stir with a spatula until just a few streaks of flour remain. Then pour in the 1 cup of hot brewed coffee and gently stir until the batter is completely smooth and surprisingly thin.
The batter will be very liquidy. That’s exactly what you want; the hot coffee blooms the cocoa, deepening the chocolate flavor, and the thin batter helps the cake bake evenly with less doming. Stop stirring as soon as no dry pockets are left.
Step 4: Bake the Cake Layers
Divide the batter evenly between the prepared pans and tap each pan firmly on the counter a few times to release big air bubbles. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
The cakes will pull slightly away from the sides and the tops will spring back when lightly pressed. Let them cool in the pans for 10 minutes, then run a knife around the edge and turn them out onto a rack to cool completely before you frost. Rushing this step melts the frosting.
Step 5: Make the Fudgy Frosting
In a medium saucepan over medium heat, combine the ½ cup butter, ¼ cup cocoa powder, and 6 tablespoons milk. Stir constantly with a whisk until the mixture comes to a boil and is completely smooth, about 3 minutes. Remove from the heat immediately.
This cooked base gives the frosting its signature fudgy set. Pour it into a large mixing bowl and let it cool for 5 minutes. Then gradually add the 3 cups of powdered sugar, 1 teaspoon vanilla, and a pinch of salt, beating with an electric mixer until the frosting is thick, glossy, and spreadable. If it’s too thick, add a teaspoon of milk; if too thin, a little more sugar.
Step 6: Frost and Serve
Place one completely cooled cake layer on a serving plate. Spread about a third of the frosting over the top, then place the second layer on top. Spread the remaining frosting over the top and down the sides, working quickly with an offset spatula to get a smooth finish.
Don’t stress about perfect swirls; this cake is all about that glossy, homespun look. Slice and serve while the frosting is still a little soft, or let it set for an hour. Either way, the layers will be incredibly moist.
Tips for the Best Copycat Portillo’s Cake
- Room-temperature ingredients make a difference: cold eggs or buttermilk can seize the oil and affect the cake’s rise. Set everything out 30 minutes before you start.
- Use cake strips if you have them: wrapping the pans with damp baking strips helps the layers bake flat with no domed tops, so you’ll have less trimming to do.
- Cool completely before frosting: even a slightly warm cake will melt the fudgy frosting and cause it to slide. Give the layers at least an hour on a cooling rack.
- Work quickly with the frosting: it starts to set as it cools, so have your cake layers ready to go once the frosting reaches a spreadable consistency.
- Leftover frosting is a secret weapon: spread it on graham crackers, dip banana slices, or eat it with a spoon straight from the bowl while no one is watching.
Bake times for different pans:
| Pan Size | Bake Time | Notes |
|---|---|---|
| Two 8-inch rounds | 30–35 mins | toothpick with moist crumbs |
| Two 9-inch rounds | 27–32 mins | thinner layers, check early |
| 9×13-inch sheet pan | 33–38 mins | one even layer, no splitting |
| 24 cupcakes | 18–22 mins | fill liners ⅔ full |
Storing Leftover Cake
- Refrigerate: keep the frosted cake covered in an airtight container for up to 4 days. The cold firmed frosting has a nice, dense bite, but let slices sit at room temperature for 20 minutes if you prefer a softer texture.
- Serve cold: this cake is excellent straight from the fridge. The frosting becomes almost fudge-like, and the crumb stays tender.
Frequently Asked Questions
Can I use butter instead of oil in the cake?
Yes, but the texture will change. Butter adds flavor but makes the crumb less moist over time. I stick with oil for that iconic tender crumb that lasts.
Why hot coffee? Can I just use water?
Hot coffee blooms the cocoa powder, rounding out its flavor and making the chocolate taste deeper. Hot water works in a pinch, but you’ll miss that extra richness.
What if I only have a 9×13 inch pan?
No problem. Grease the pan, pour in all the batter, and bake for 33 to 38 minutes. You’ll end up with a single-layer sheet cake with plenty of frosting.
Can I make this cake ahead of time?
Yes. Bake the layers a day ahead, wrap them tightly in plastic, and keep them at room temperature. Make the frosting fresh the next day and assemble when ready to serve.
Portillo’s Chocolate Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and dust with cocoa powder. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a second bowl, whisk buttermilk, oil, eggs, and vanilla until smooth.
- Stir wet mixture into dry ingredients until just combined, then pour in hot coffee and stir until batter is smooth and thin.
- Divide batter evenly between pans. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
- In a saucepan over medium heat, cook butter, cocoa, and milk, stirring constantly, until the mixture boils and is smooth, about 3 minutes. Remove from heat and let cool 5 minutes, then beat in powdered sugar, vanilla, and salt until glossy and spreadable.
- Place one cooled cake layer on a plate, spread with one-third of the frosting, top with second layer, and frost top and sides. Serve right away or let set for an hour.
Notes
