Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (15.25 oz) devil’s food chocolate cake mix
- 1 (3.9 oz) instant chocolate pudding mix (dry)
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1/2 cup hot brewed coffee (or hot water)
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- Chocolate buttercream: 1 cup unsalted butter, 3 1/2 cups powdered sugar, 3/4 cup cocoa, 1/3 cup heavy cream, 1 tbsp vanilla, 1/4 tsp salt
Do This
- 1. Heat oven to 350°F. Grease and line two 9-inch round pans with parchment.
- 2. Whisk cake mix + pudding mix + salt. Add eggs, buttermilk, oil, sour cream, vanilla; mix until smooth.
- 3. Mix in hot coffee (thins the batter). Divide into pans.
- 4. Bake 28–32 minutes until a toothpick comes out with a few moist crumbs. Cool completely.
- 5. Beat buttercream until fluffy. Add powdered sugar + cocoa, then cream and vanilla until spreadable.
- 6. Frost cake (optionally add a quick chocolate milk soak), slice thick, and serve.
Why You’ll Love This Recipe
- Ultra-moist, Portillo’s-style crumb: oil + pudding mix + sour cream keeps the layers soft for days.
- Big chocolate flavor without being fussy: hot coffee boosts the cocoa notes and makes the batter extra smooth.
- Fluffy, nostalgic chocolate buttercream: thick swoops and generous slices, just like a classic bakery cake.
- Home-cook friendly: straightforward steps, simple tools, reliable results.
Grocery List
- Produce: fresh raspberries or strawberries (optional for serving), fresh mint (optional)
- Dairy: buttermilk, sour cream, unsalted butter, heavy cream, eggs
- Pantry: devil’s food cake mix, instant chocolate pudding mix, vegetable oil, Dutch-process or unsweetened cocoa powder, powdered sugar, vanilla extract, fine salt, brewed coffee (or instant coffee/espresso powder)
Full Ingredients
Chocolate Cake Layers (Portillo’s-Inspired)
- Nonstick spray or softened butter, for pans
- 2 sheets parchment paper, cut to fit two 9-inch round cake pans
- 1 (15.25 oz / 432 g) devil’s food chocolate cake mix
- 1 (3.9 oz / 110 g) box instant chocolate pudding mix (dry; do not prepare)
- 1/2 tsp fine salt
- 4 large eggs, room temperature
- 1 cup (240 g) buttermilk, room temperature
- 1/2 cup (120 g) vegetable oil
- 1/2 cup (120 g) sour cream, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 g) hot brewed coffee (or hot water), about 160–190°F
Optional Chocolate Milk Soak (Extra “Bakery Moist”)
- 1/2 cup (120 g) chocolate milk
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (5 g) unsweetened cocoa powder
Fluffy Chocolate Buttercream Frosting
- 1 cup (226 g) unsalted butter, softened to cool room temperature
- 3 1/2 cups (420 g) powdered sugar, sifted if lumpy
- 3/4 cup (75 g) Dutch-process cocoa powder (or unsweetened cocoa powder)
- 1/4 tsp fine salt
- 1 tbsp (15 g) vanilla extract
- 1/3 cup (80 g) heavy cream, plus 1–2 tbsp as needed for texture
- Optional for deeper chocolate: 1 tsp espresso powder
- Optional for extra smooth, bakery-style frosting: 2 tbsp (40 g) light corn syrup
Step-by-Step Instructions
Step 1: Prep the pans and heat the oven
Arrange a rack in the center of the oven and preheat to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment, then lightly grease the parchment too.
This cake is very moist, so the parchment is important for clean release.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the devil’s food cake mix, instant chocolate pudding mix, and salt until the mixture looks even and lump-free.
Breaking up any pudding lumps now helps the batter mix smoothly later.
Step 3: Add the wet ingredients and make a smooth batter
Add the eggs, buttermilk, vegetable oil, sour cream, and vanilla to the bowl. Mix with a hand mixer on medium speed for 1 minute, then scrape down the bowl. Mix again for 30 seconds, just until smooth.
Don’t overmix; once the batter is smooth, you’re good.
Step 4: Mix in the hot coffee (the moisture boost)
With the mixer on low, slowly pour in the hot brewed coffee and mix just until combined, about 15–20 seconds. The batter will look thin; that’s exactly what you want for a tender, moist crumb.
If you don’t want coffee flavor, use hot water. You’ll still get the same moist texture.
Step 5: Bake the layers
Divide the batter evenly between the prepared pans (about 2 cups of batter per pan). Tap the pans gently on the counter to pop any large air bubbles.
Bake at 350°F for 28–32 minutes, rotating the pans at the 20-minute mark. The cakes are done when the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Step 6: Cool completely (this matters for clean frosting)
Cool the cakes in their pans for 15 minutes. Run a thin knife around the edges, then turn the layers out onto a wire rack, peel off parchment, and cool completely for 45–60 minutes.
If the layers are even slightly warm, the buttercream will melt and slide.
Step 7: Make the fluffy chocolate buttercream
In a large bowl, beat the butter on medium-high speed for 2 minutes, until noticeably lighter and creamy. Add the powdered sugar, cocoa powder, and salt. Start mixing on low (so it doesn’t puff everywhere), then increase to medium and beat for 1 minute.
Add vanilla and heavy cream and beat on medium-high for 2 minutes, until fluffy and spreadable. If using, beat in the espresso powder and/or corn syrup for a smoother, bakery-style finish. If the frosting feels stiff, add 1 tbsp more cream at a time.
Step 8: Optional chocolate milk soak (extra Portillo’s-style moistness)
In a small bowl, whisk together chocolate milk, sugar, and cocoa powder. Microwave for 20–30 seconds, then whisk again until smooth.
Once the cakes are fully cool, use a pastry brush to lightly brush each layer with about 2–3 tbsp of soak (don’t drench; you want moist, not soggy).
Step 9: Assemble and frost for thick, nostalgic slices
If needed, level domed tops with a serrated knife. Place one cake layer on a serving plate or cake stand. Spread about 3/4 cup frosting over the top, pushing it to the edges.
Top with the second layer (cut-side down for the flattest top). Apply a thin crumb coat over the top and sides, then chill the cake for 15 minutes. Finish with a generous final coat, creating fluffy swirls.
For the classic look, keep the frosting thick and inviting. Slice with a long knife dipped in hot water and wiped dry between cuts.
Pro Tips
- Room temp ingredients mix better: let eggs, buttermilk, and sour cream sit out for 30 minutes so the batter emulsifies smoothly.
- Use parchment every time: this cake is very tender and can stick without it.
- Don’t overbake: pull the layers when the toothpick shows moist crumbs. A dry toothpick usually means the cake is already heading toward dry.
- For extra-fluffy frosting: beat the butter first until pale, then beat the finished frosting for a full 2 minutes on medium-high.
- Clean slices: chill the frosted cake for 30 minutes, then use a hot, dry knife for bakery-style cuts.
Variations
- Sheet cake version: bake in a greased and parchment-lined 9 x 13-inch pan at 350°F for 32–38 minutes. Frost directly in the pan.
- Triple-chocolate finish: add 1/2 cup mini chocolate chips to the batter, and garnish the frosted cake with chocolate curls.
- Chocolate-raspberry: spread a thin layer of seedless raspberry jam (about 1/3 cup) between layers under the frosting.
Storage & Make-Ahead
Room temperature: Cover and store for up to 2 days (ideal if your kitchen is cool). Refrigerator: Store covered for up to 5 days. Let slices sit at room temperature for 20–30 minutes before serving for the softest texture.
Make-ahead: Bake the layers up to 1 day ahead, cool completely, wrap tightly in plastic wrap, and keep at room temperature. You can also freeze layers (double-wrapped) for up to 2 months; thaw wrapped at room temperature for 2–3 hours before frosting.
Nutrition (per serving)
Approximate, based on 12 servings: 690 calories, 35 g fat, 93 g carbohydrates, 6 g protein, 64 g sugar, 430 mg sodium, 3 g fiber.
