Portillo’s Chocolate Cake Recipe: Moist, Decadent & Irresistible!
When I was a little girl, my grandmother and I would spend chilly afternoons and hot summer evenings baking together. One of our all-time favorite treats? Chocolate cake. But not just any chocolate cake Portillo’s Chocolate Cake. This American classic, born out of Chicago’s legendary Portillo’s restaurant, is famously rich, shockingly moist, and topped with a frosting that makes hearts melt.
Whether you’re celebrating a summer birthday or cozying up during the winter holidays, this Portillo’s Chocolate Cake Recipe is your ticket to dessert bliss. The best part? You can recreate this iconic flavor at home with just a handful of ingredients—and a surprising twist or two.
A Bit of Sweet History: Portillo’s Famous Chocolate Cake
Portillo’s began in 1963 as a humble hot dog stand in Villa Park, Illinois. While it’s known for Italian beef sandwiches and Chicago-style hot dogs, their chocolate cake has gained cult status. It’s so beloved, people visit just to get a slice or even buy whole cakes for special occasions.
The cake became famous not only for its incredible texture but for its simplicity. And once the “secret” ingredient (mayonnaise) was revealed, home bakers everywhere rejoiced!
Why You’ll Love This Portillo’s Chocolate Cake Recipe
- Ultra-moist texture thanks to a secret ingredient: mayonnaise!
- Rich chocolate flavor with just the right level of sweetness.
- Super easy to make, no special equipment required.
- Perfect for any season—cool and creamy in summer, decadent and warming in winter.
- Great for birthdays, potlucks, or late-night cravings.
Ingredients
You’ll be amazed how few ingredients it takes to create something this indulgent:
For the Cake:
- 1 box of Devil’s Food Cake Mix (15.25 oz)
- 3 large eggs
- 1 cup of water
- 1 cup of mayonnaise (yes, you read that right!)
- 1 tsp pure vanilla extract
For the Chocolate Frosting:
- 1 tub of Betty Crocker Rich & Creamy Chocolate Frosting (or homemade chocolate buttercream if you’re feeling fancy)
- Optional: pinch of salt and 1 tsp instant espresso powder to enhance the chocolate flavor
Homemade Chocolate Frosting Alternative
If you’d rather skip store-bought frosting, here’s a quick and delicious homemade version:
Ingredients:
- 1 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or one 9×13-inch pan with butter or cooking spray, then line with parchment paper for easy release.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the Devil’s Food Cake mix, eggs, water, mayonnaise, and vanilla extract. Using a hand mixer or stand mixer, beat on medium speed for about 2 minutes, or until the batter is smooth and creamy.
💡 Tip: The mayonnaise replaces the oil and adds unbelievable moisture without affecting the flavor. Trust me—it’s the magic behind this cake!
Step 3: Bake
Pour the batter evenly into your prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Step 4: Frost Generously
Once your cake layers are completely cool, spread the chocolate frosting generously over the top of one layer, stack the second layer (if using rounds), and finish with a thick coating on top and around the sides.
Step 5: Chill and Serve
Portillo’s cakes are known for their chilled, firm texture. For the best replication, refrigerate your frosted cake for at least 1 hour before serving.
Serving Suggestions
- Summer twist: Serve cold with a scoop of vanilla ice cream and fresh strawberries.
- Winter magic: Warm a slice slightly and enjoy it with hot cocoa or a mocha latte.
Cake Variations & Customizations
Take your Portillo’s Chocolate Cake to the next level:
- Peanut Butter Swirl: Add ½ cup peanut butter chips to the batter or swirl in creamy peanut butter before baking.
- Mint Chocolate: Add ½ tsp peppermint extract to the batter and top with crushed mint candies.
- Salted Caramel: Drizzle caramel sauce between layers and a sprinkle of sea salt on top.
- Gluten-Free: Use a gluten-free Devil’s Food cake mix and certified gluten-free mayo.
Drink Pairings
Pair your rich chocolate cake with:
- Coffee: Espresso or dark roast for bitterness contrast.
- Red Wine: Try a fruity Merlot or bold Cabernet Sauvignon.
- Milk: Classic choice—especially whole milk or chocolate milk.
- Port or Dessert Wine: A sweet sherry complements the dense richness.
Troubleshooting Tips
Cake sinking in the middle?
This could be due to underbaking. Make sure the center springs back when touched and a toothpick comes out clean.
Cake too dense?
Ensure you’re using fresh eggs and don’t overmix the batter once wet and dry ingredients are combined.
Dry cake?
Be sure not to overbake. Check at the 30-minute mark and use a timer!
Frosting too soft?
Chill it for 15–20 minutes before spreading. If using store-bought, stir well before use.
Baking Tips from My Kitchen
- Don’t skip the mayo! It’s what gives the cake that ultra-moist texture.
- Use room temperature ingredients for smoother batter and better rise.
- Want to make cupcakes? This recipe yields about 20–24 cupcakes. Bake for 18–20 minutes.
- Add a touch of espresso to deepen the chocolate flavor without making it taste like coffee.
Storage & Make Ahead
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: You can freeze unfrosted layers for up to 2 months. Wrap tightly in plastic wrap and foil.
- Make ahead: Bake the cake a day in advance and frost before serving.
Read more : https://chefnip.com/the-ultimate-3-step-chocolate-pudding-cake-recipe/
Frequently Asked Questions
Is it really like Portillo’s?
Yes! Thanks to the mayonnaise trick and boxed cake mix combo, this recipe is astonishingly close to the restaurant original.
Can I make it gluten-free?
Absolutely. Use a gluten-free Devil’s Food cake mix and check the frosting for allergens.
Can I make the frosting from scratch?
Yes. A simple chocolate buttercream (with butter, cocoa, powdered sugar, milk, and vanilla) works beautifully.
Nutrition Information (Per Serving)
Approximate values for 1 of 5 servings:
- Calories: 550
- Carbs: 65g
- Fat: 30g
- Sugar: 48g
- Protein: 4g
Why This Recipe Works for Any Season
- Summer: Served chilled, this cake becomes a refreshing treat.
- Winter: The deep, rich chocolate is comfort food at its finest.
It’s not just a cake—it’s an all-season celebration.
Related Recipes You’ll Love
- Classic Red Velvet Cake with Cream Cheese Frosting
- Ultimate Chocolate Fudge Brownies
- Moist Banana Bread
- Decadent Flourless Chocolate Cake
Final Thoughts
Whether you’ve never stepped foot in a Portillo’s or you’re a die-hard fan of their chocolate cake, this homemade version is bound to steal the show. It’s nostalgic, rich, and surprisingly easy to whip up—perfect for a weekend project, a birthday, or just because.
Have you tried this Portillo’s Chocolate Cake Recipe at home? I’d love to hear how it turned out! Share your experience or any fun tweaks you made in the comments below.
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