If chocolate cake is your thing, then you are going to love this copycat version of Portillo’s Chocolate Cake Recipe. It’s decadent and delicious and tastes just like the real thing!
If you live in or near Chicago or have ever passed through, you know one of our most prized food obsessions besides deep dish pizza is Portillo’s Chocolate Cake. It is, for lack of a better word, moist…and light and airy and oh so good! It is full of chocolate flavor and worth waiting in line for a slice every time you go, and that line can get long (even the drive though is insane!) I’m so excited to share this recipe with you so now you can make your very own full cake (not just a slice!) and face plant in it any time you like without leaving your house.
I was so excited when this recipe fell into my hands as we loooove Portillo’s chocolate cake! I have to get a slice every time I go there!!! I think the kicker to get this chocolate cake so light and moist just like Portillo’s is the mayonnaise in this recipe! I know, I know, it sounds so gross to add mayonnaise to a cake but if you really think about it mayonnaise is just eggs and oil whipped up really fast together. So it’s really the exact ingredients you would add to any cake mix already…just already whipped up for you.(affiliate links present)
And on a side note, I personally think it makes a big difference if you use the full fat mayo vs the light version. I feel like the full fat version gives the cake the right texture and if you are going to try to copycat an amazing cake you might as well do it right!
Portillo's Chocolate Cake Recipe
Prep time - 1 hour 15 mins
Cook time - 30 mins
Total time - 1 hour 45 mins
Recipe type: Dessert
1 box Betty Crocker Devil’s Food Cake Mix
1 cup ice cold water
1 cup mayonnaise (not light)
2 16 oz cans Betty Crocker chocolate frosting
1. Mix all ingredients together in a medium-sized bowl until well incorporated.
2. Pour batter evenly between two greased 9-inch round pans.
3. Bake at 350 degrees for 30 minutes.
4. Use toothpick to check for doneness by inserting into the middle of the cake. Toothpick should come out clean.
5. Let cakes cool on wire rack for 10 minutes before removing cake from pans.
6. Remove cakes from an and let cool completely before frosting, about 1 hour.
7. Place one of the cakes on a plate and spread about ¾ of one can of frosting on the top of the cake. Place the second cake on top and use the remaining frosting to coat the top of the cake, and the sides.
Mmm! Looks just like the chocolate cake on the cake stand at Portillo’s!!!
That’s a little bite of heaven, right there!