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A slice of moist and rich Copycat Portillo’s Chocolate Cake on a white plate, topped with a chocolate glaze and served with a fork.

Copycat Portillo’s Chocolate Cake Recipe

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16 Servings

Description

Recreate the beloved Portillo’s Chocolate Cake at home with this easy copycat recipe. Rich, moist, and topped with creamy chocolate frosting, it's a dessert everyone will love!

Ingredients 

Cake Ingredients:

  • 2 cups All-Purpose Flour
  • 3/4 cup Cocoa Powder
  • 1 1/2 teaspoons Baking Powder
  • 2 cups Sugar
  • 2 large Eggs
  • 1/2 cup Mayonnaise
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup Boiling Water

Frosting Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 1/2 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  • In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and sugar. Set aside.
  • In a separate bowl, whisk together the eggs, mayonnaise, vegetable oil, and vanilla extract until well combined.
  • Slowly add the wet ingredients into the dry ingredients and mix until smooth.
  • Gradually stir in the boiling water. The batter will be thin, but that's perfectly fine as it ensures a moist cake.
  • Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  • Once the cakes are completely cooled, spread your favorite chocolate frosting over the top and sides of the cakes.
  • Slice and enjoy your rich, moist, homemade Copycat Portillo’s Chocolate Cake!

How To Make Frosting:

  • In a small saucepan, combine the cocoa powder and milk. Heat over low-medium heat, stirring constantly until the cocoa powder is fully dissolved and the mixture is smooth. Let it cool slightly.
  • In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy (about 2-3 minutes).
  • Gradually add the cooled cocoa and milk mixture to the butter, mixing well until combined.
  • Slowly add the powdered sugar, one cup at a time, until the frosting thickens. After each addition, beat the frosting to ensure it’s smooth. Add the vanilla extract and a pinch of salt. Mix again until fully incorporated.
  • If the frosting is too thick, add a little more milk (1 tablespoon at a time) until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.
  • Once your cake has cooled completely, spread the frosting generously over the top and sides of the cake.

Equipment

  • Baking Pan
  • Cooking Spray

Nutrition

Serving: 1ServingCalories: 511kcalCarbohydrates: 71gProtein: 4gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 246mgPotassium: 146mgFiber: 3gSugar: 55gVitamin A: 405IUCalcium: 51mgIron: 2mg