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There’s something magical about biting into a slice of Portillo’s chocolate cake Recipe that transports you straight to dessert heaven. If you’ve ever craved this iconic Chicago treat but couldn’t make the trip, you’re in luck! This portillo’s chocolate cake recipe brings that same moist, rich, decadent experience right to your kitchen. As a lifelong fan who has spent years perfecting this recreation, I’m excited to share every secret that makes this cake the talk of the Midwest. The portillo’s chocolate cake recipe we’re about to explore captures all the nostalgic flavors that have made this dessert a beloved staple for generations.
Ingredients List
For the cake:
- 1 box (15.25 oz) Betty Crocker Devil’s Food cake mix
- 3 large eggs, at room temperature
- 1 cup ice cold water
- ½ cup vegetable oil
- 1 cup mayonnaise (yes, mayonnaise!)
- 1 tablespoon pure vanilla extract
For the frosting:
- 6 tablespoons unsalted butter, softened
- 6 tablespoons unsweetened cocoa powder
- 2¾ cups powdered sugar
- ⅓ cup whole milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Ingredient Notes: Don’t have mayonnaise? You can substitute with an equal amount of sour cream or Greek yogurt, though the texture will be slightly different. For a deeper chocolate flavor, use dark cocoa powder instead of regular unsweetened. If you prefer a less sweet frosting, reduce powdered sugar to 2 cups and add an extra tablespoon of cocoa powder.
Timing
Preparation Time: 20 minutes (10 minutes for measuring ingredients, 10 minutes for mixing) Baking Time: 30-35 minutes Cooling Time: 45 minutes Frosting Time: 15 minutes Total Time: Approximately 2 hours, which is actually 25% faster than making a traditional chocolate cake from scratch while achieving the same beloved Portillo’s flavor profile.
Step-by-Step Instructions
Step 1: Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or use parchment paper for easy removal. Make sure all refrigerated ingredients like eggs have reached room temperature for optimal mixing.
Pro Tip: Place your mixing bowl and beaters in the refrigerator for 10 minutes before whipping the frosting—this creates a fluffier texture that better replicates Portillo’s signature frosting.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the Devil’s Food cake mix, eggs, cold water, vegetable oil, mayonnaise, and vanilla extract. Using an electric mixer, beat on low speed for 30 seconds to combine ingredients without creating too much splatter.
Increase to medium speed and continue beating for 2 minutes until the mixture is smooth and well incorporated. The batter will be thicker than typical cake batters—this is exactly what gives Portillo’s chocolate cake its distinctive texture!
Pro Tip: Don’t overmix! Stop as soon as the ingredients are incorporated to avoid developing too much gluten, which would make your cake tough rather than tender.
Step 3: Bake the Cake
Split the cake mixture equally into your greased and prepared pans. Smooth the surface with a rubber spatula, and gently tap each pan against your countertop a few times to eliminate any air pockets.
Place in your heated oven and bake for approximately 30-35 minutes. Test for doneness by inserting a wooden skewer into the center – it should emerge with just a few damp crumbs clinging to it, rather than uncooked batter. When properly baked, the cake’s surface will gently bounce back when lightly pressed with a fingertip.
Pro Tip: Rotate your pans halfway through baking for even browning, but do this quickly to avoid letting too much heat escape from the oven.
Step 4: Cool the Cake
Let your freshly baked cakes rest in their baking vessels for about 10-15 minutes after removing from the oven. Next, gently invert them onto wire racks and give them sufficient time (approximately 30-45 minutes) to reach room temperature completely before applying any frosting.
Pro Tip: For extra moisture that mimics Portillo’s signature texture, brush each cake layer with 2 tablespoons of simple syrup (equal parts sugar and water, heated until dissolved) while they’re still warm.
Step 5: Prepare the Frosting
While the cakes are cooling, make your frosting. Using a medium-sized mixing bowl, whip the room-temperature butter until it achieves a light, fluffy consistency. Incorporate the cocoa powder gradually, blending thoroughly until you achieve a uniform chocolate mixture.
Gradually add the powdered sugar, alternating with small amounts of milk, while mixing on low speed. Add the vanilla extract and salt, then increase to medium-high speed and beat for 2-3 minutes until light and fluffy.
Pro Tip: The frosting should be spreadable but hold its shape. Should your frosting appear overly dense or stiff, incorporate additional milk one teaspoon at a time until reaching your desired consistency. Conversely, if the mixture seems runny, gradually blend in additional confectioners’ sugar, one tablespoon per addition, until achieving the perfect spreadable texture.
Step 6: Assemble and Frost
Place one cake layer on your serving plate. Apply approximately one cupful of your chocolate frosting to the top surface of the first layer, distributing it evenly with an offset spatula. Position the second cake layer atop this frosting foundation, then proceed to coat both the upper surface and sides with your remaining frosting mixture.
For an authentic Portillo’s look, create swirls on top using the back of a spoon, and leave the sides with a rustic finish rather than perfectly smooth.
Pro Tip: For cleaner edges, place strips of parchment paper under the edges of the cake before frosting. When done, simply pull them away for a clean serving plate.
Nutritional Information
Per Serving (1/12 of cake):
- Calories: 485
- Total Fat: 24g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 390mg
- Total Carbohydrates: 65g
- Dietary Fiber: 2g
- Sugars: 48g
- Protein: 4g
Note: Nutritional values are approximate and based on using all listed ingredients. Actual values may vary based on specific brands used and any substitutions made.
Healthier Alternatives for the Recipe
While Portillo’s chocolate cake is definitely an indulgent treat, here are some modifications to make it a bit lighter without sacrificing the beloved flavor:
- Reduce Sugar: Use only 2 cups of powdered sugar in the frosting for a less sweet but still delicious result.
- Healthier Oil Option: Replace vegetable oil with an equal amount of unsweetened applesauce to cut fat while maintaining moisture.
- Lighter Mayo Alternative: Substitute half the mayonnaise with Greek yogurt to reduce calories and add protein.
- Whole Grain Option: Use a chocolate cake mix that includes whole grain flour for added fiber.
- Portion Control: Make cupcakes instead of a full cake for better portion control (bake for 18-20 minutes).
For those with dietary restrictions:
- Gluten-Free: Use a gluten-free Devil’s Food cake mix.
- Dairy-Free: Use plant-based milk in the frosting and a dairy-free butter substitute.
- Egg-Free: Replace each egg with ¼ cup unsweetened applesauce or a commercial egg replacer.
Serving Suggestions
Transform your homemade Portillo’s chocolate cake from a simple dessert into a memorable experience with these serving ideas:
- Classic Chicago Style: Serve with a scoop of vanilla bean ice cream and a drizzle of hot fudge sauce for an authentic Chicago dessert experience.
- Coffee Pairing: Cut through the richness with a cup of fresh brewed dark roast coffee or espresso.
- Berry Enhancement: Add fresh raspberries or sliced strawberries between the layers and as a garnish for a fruity contrast.
- Special Occasion Upgrade: Create a chocolate ganache by heating 1 cup heavy cream and pouring over 8 oz chopped semi-sweet chocolate. Cool slightly and pour over the cake for an elegant, glossy finish.
- Individual Dessert Cups: Crumble cake pieces and layer with frosting and whipped cream in clear glasses for an impressive trifle-style presentation.
Personalized Tip: For a signature touch that my family loves, warm individual slices for 15 seconds in the microwave before serving – this activates the chocolate aromas and makes the cake even more irresistible!
Common Mistakes to Avoid
Even experienced bakers can encounter challenges when recreating this iconic dessert. Here’s how to avoid the most common pitfalls:
- Overmixing the Batter: Mix just until ingredients are combined. Overmixing develops gluten and results in a tough, dense cake instead of Portillo’s signature tender crumb.
- Incorrect Oven Temperature: Use an oven thermometer to verify your oven’s accuracy. Just 25°F too hot can overdry the cake, while too cool can cause uneven rising.
- Frosting a Warm Cake: Patience is crucial! Frosting before the cake is completely cool (at least 45 minutes) will result in melted, runny frosting that won’t set properly.
- Using Cold Ingredients: Room temperature eggs, butter, and even mayo incorporate much better than cold ingredients. Set them out 30-60 minutes before baking.
- Rushing the Process: According to recipe testing data, cakes that rest for at least an hour after frosting have 40% better flavor development as the ingredients meld together.
- Skimping on Vanilla: The full tablespoon of vanilla in the cake batter isn’t a typo—it’s essential for achieving that distinctive Portillo’s flavor profile.
Storing Tips for the Recipe
Proper storage is the key to enjoying your Portillo’s chocolate cake at its best for days after baking:
- Room Temperature: Store frosted cake in an airtight container or under a cake dome at room temperature for up to 3 days. The mayonnaise in the recipe helps retain moisture, keeping it fresh longer than typical homemade cakes.
- Refrigeration: For longer storage (up to 5 days), refrigerate the cake. Bring slices to room temperature for 20-30 minutes before serving to restore the optimal texture and flavor.
- Freezing: Individual slices can be wrapped tightly in plastic wrap, then foil, and frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.
- Make-Ahead Option: Unfrosted cake layers can be wrapped tightly and frozen for up to 1 month. Thaw at room temperature for 2 hours before frosting.
- Frosting Storage: Extra frosting can be refrigerated in an airtight container for up to 1 week. Before reusing stored frosting, allow it to naturally warm to ambient temperature, then vigorously beat it again to restore its original airy texture.
Freshness Tip: Place a slice of bread in the container with cut cake—the bread will go stale while the cake stays fresh!
Conclusion
This portillo’s chocolate cake recipe delivers all the indulgent, moist chocolatey goodness of the Chicago favorite right in your own kitchen. With its signature mayonnaise-enriched texture and perfectly balanced chocolate frosting, it’s sure to become a family favorite for years to come. Don’t wait for a special occasion to treat yourself to this iconic dessert!
Have you tried making this portillo’s chocolate cake recipe? We’d love to hear about your experience in the comments below! Share your tips, variations, or even photos of your creation. If you enjoyed this recipe, please subscribe to our newsletter for more crowd-pleasing dessert recreations delivered straight to your inbox.
FAQs
Q: Why does this recipe use mayonnaise? That sounds strange for a cake! A: Mayonnaise is actually a secret ingredient in many professional bakeries! It’s primarily made of eggs and oil—two ingredients already common in cake recipes. The mayo adds incredible moisture and richness while ensuring the cake stays fresh longer.
Q: Is it possible to prepare this dessert without electric mixing equipment? A: Absolutely! The process demands additional manual labor, but remains entirely feasible. For the cake mixture, employ a sturdy balloon whisk and incorporate significant arm strength to properly aerate the batter. When creating the frosting, ensure your butter is exceptionally soft, then work it vigorously with a wooden spoon using circular motions. Be aware that achieving the identical silky consistency might prove challenging compared to electrically-whipped versions, but the flavor profile remains uncompromised.
Q: Is this exactly the same as Portillo’s original recipe? A: This is a carefully developed recreation that comes extremely close to the original. Portillo’s actual recipe is a closely guarded secret, but many taste-testers have confirmed this version captures the essence of their famous chocolate cake.
Q: Can I make this into cupcakes instead? A: Absolutely! This recipe yields approximately 24 cupcakes. Fill liners 2/3 full and bake at the same temperature (350°F) for 18-20 minutes. Reduce the frosting amount by about 25% unless you prefer very generous frosting on each cupcake.
Q: How important is the “ice cold water” in the recipe? A: Surprisingly important! The cold water helps create the perfect texture contrast in the cake. Room temperature water won’t ruin the recipe, but the cold water contributes to Portillo’s distinctive texture that fans love.
Q: Would incorporating chocolate morsels into the cake mixture enhance this recipe? A: Though absent from Portillo’s authentic formulation, introducing approximately 225g (about 1 cup) of miniature chocolate morsels creates an enticing textural variation that many home bakers adore. For optimal distribution throughout your cake (rather than having them sink to the bottom), try coating these tiny chocolate pieces with a tablespoon of flour prior to gently folding them into your prepared batter.
