Portillo’s Chocolate Cake Shake Copycat Recipe

Why You’ll Love This Recipe

• It nails that Portillo’s-inspired flavor: vanilla ice cream + real chocolate cake blended thick and dreamy.
• Ultra-thick, spoon-needs-help consistency with tender cake bits in every sip.
• Quick to make with store-bought cake, or use the optional ultra-moist homemade cake for the full experience.
• Easy to customize: add a glossy hot fudge swirl, malt powder, or go dairy-free.

Grocery List

• Produce: None
• Dairy: Vanilla ice cream, whole milk, heavy cream (if making whipped cream)
• Pantry: Chocolate cake (store-bought or homemade), hot fudge sauce, chocolate sprinkles, vanilla extract (optional), all-purpose flour, cocoa powder, sugar, baking soda, baking powder, kosher salt, mayonnaise, brewed coffee or water (for optional cake)

Full Ingredients

For the Chocolate Cake Shake (2 large servings)

• 3 cups (about 450 g) premium vanilla ice cream, scoopable but still firm
• 3/4 cup (180 ml) very cold whole milk, plus up to 4 tbsp more if needed
• 2 generous slices (6–8 oz / 170–225 g total) ultra-moist chocolate cake with frosting, cut into 1-inch cubes
• Pinch of kosher salt (optional; enhances chocolate flavor)

Optional Extra Fudge Swirl

• 2–3 tbsp hot fudge sauce, warmed until pourable (about 10–20 seconds in the microwave)

Optional Garnishes

• Lightly sweetened whipped cream
• Chocolate sprinkles or crushed cake crumbs

Optional: Ultra-Moist Chocolate Cake (Copycat-Style)

• Yield: One 8-inch square cake (plenty for multiple shakes)
• All-purpose flour: 1 3/4 cups (220 g)
• Granulated sugar: 1 1/4 cups (250 g)
• Unsweetened natural cocoa powder: 1/2 cup (45 g)
• Baking soda: 1 1/2 tsp
• Baking powder: 1 tsp
• Kosher salt: 1/2 tsp
• Full-fat mayonnaise: 3/4 cup (180 g)
• Brewed coffee or water (room temp): 1 cup (240 ml)
• Vanilla extract: 2 tsp
• Optional quick frosting (for authentic “frosting-in-the-shake” flavor): unsalted butter 6 tbsp (85 g), powdered sugar 1 1/2 cups (180 g), cocoa powder 1/3 cup (28 g), kosher salt pinch, whole milk 3–4 tbsp (45–60 ml), vanilla extract 1/2 tsp

Step-by-Step Instructions

Step 1: Chill the glasses and prep the cake

Place two tall milkshake glasses in the freezer for 5–10 minutes to frost. Cut the chocolate cake (frosting and all) into 1-inch cubes. For an extra-thick shake, spread the cubes on a plate and freeze them for 10 minutes while you gather the rest of your ingredients.

Step 2: Load the blender for a thick base

Pour 3/4 cup cold whole milk into the blender jar first (this helps the blades catch). Add a pinch of kosher salt if using. Scoop in 3 cups vanilla ice cream. The ice cream should be scoopable but still firm—about 3–5 minutes out of the freezer is perfect.

Step 3: Start the base blend

Blend on low for 10 seconds, then increase to medium for 15–20 seconds until just smooth. Avoid overblending—the goal is a creamy, spoonable base that’s still quite thick.

Step 4: Add the cake and pulse

Add the cake cubes to the blender. Pulse 6–10 times, just until the shake is speckled with tiny cake crumbs and small frosting streaks. You want some texture, not a totally uniform puree.

Step 5: Adjust thickness and add the fudge swirl

Check consistency. If the shake barely moves, blend in 1–2 tbsp milk. If it pours too easily, add a small scoop of ice cream or a few frozen cake cubes and pulse. For a classic fudge swirl, drizzle 2–3 tbsp warm hot fudge inside the chilled glasses and add 1 tbsp to the blender; pulse 1–2 times to marble without losing the streaks.

Step 6: Serve immediately

Pour into the frosted glasses, letting the thick shake cascade down the fudge-lined sides. Top with whipped cream and sprinkles if you like. Serve at once with a straw and a long spoon—the spoon will do some heavy lifting.

Pro Tips

• Use day-old cake if you can: it blends thicker and leaves better cake flecks; a quick 10-minute freeze helps too.
• Milk-first in the blender prevents air pockets and keeps your shake smooth without overblending.
• Warm hot fudge just until pourable—overheating thins the swirl and melts the shake.
• For ultra-thick results, pre-chill the blender jar and keep your ice cream quite firm.
• Portion leftover cake into shake-size bags and freeze; it makes future shakes even thicker and faster.

Variations

• Malted Cake Shake: Add 2–3 tbsp malted milk powder to the milk before blending.
• Double Fudge: Use 1 tbsp chocolate syrup in the base and finish with a generous hot fudge swirl.
• Dairy-Free/Gluten-Free: Use dairy-free vanilla ice cream and plant milk; swap in a gluten-free chocolate cake.

Storage & Make-Ahead

This shake is best right after blending. If needed, you can hold it in the freezer for 10–15 minutes, then re-stir or pulse with a splash of milk. Make ahead by pre-scooping ice cream onto a parchment-lined sheet and freezing (speeds up blending), and by cubing and freezing leftover cake for up to 3 months. The optional homemade cake keeps 1 day covered at room temperature, 4 days refrigerated, or up to 3 months frozen.

Nutrition (per serving)

Approximate for 2 large servings (without whipped cream): 1,050 calories; 52 g fat (30 g saturated); 135 g carbohydrates; 16 g protein; 420 mg sodium; 95 g sugars. Add about 60–90 calories per serving if using a generous fudge swirl.