Carob Brooklyn Blackout Cake

Carob Brooklyn Blackout Cake

This is what I made for Easter. Along with a slow braised leg of lamb.

You should be jealous. Very jealous.

Yes, I know this cake is make with carob. And everyone thinks carob is weird and gross.

Carob Brooklyn Blackout Cake

Rest assured this cake is far from weird or gross. In fact, if you gave this cake to even the most verdant chocoholic, they’d never know the difference. EVER!

Even Mom was leery of the rich, almost black pudding, the chocolatey looking cake, and the fluffy frosting that left us in a cloud of carob. But once she tasted them, she was converted instantly.

Be careful not to overbake the cake. Mine was the tiniest bit dry, but once the pudding soaked into it, any dryness vanished into a distant memory. My favorite part of the cake was the bites where the cake and pudding became one.

Carob Brooklyn Blackout Cake

Traditionally the pudding is used as filling and frosting, but I stuck with Half Baked Harvest’s idea to add buttercream to the outside. Best decision EVER! It’s an inspired and totally necessary addition.

I have never had a cake slice as beautifully as this one. It rivals any bakery or restaurant slice in look and certainly taste. I may not have ever had a cake taste this good either.

Carob Brooklyn Blackout Cake

The fluffy cake. The rich pudding soaking into the cake. The sweet frosting. My oh my, this is pretty much the perfect cake.

I can’t stop thinking about it. I’m just going to have to make it again ASAP. You should make it too!

Carob Brooklyn Blackout Cake

Carob Brooklyn Blackout Cake

Prep Time: 2 hours

Cook Time: 50 minutes

Total Time: 2 hours, 50 minutes

Yield: 10-12 servings



1 stick unsalted butter, room temperature

¼ cup canola oil

1 ½ cups granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

¾ cup carob powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 cups all-purpose flour

¼ cup cornstarch

1 cup milk (I used almond, use what you love!)


3 cups water, divided

2 ½ cups granulated sugar

1 tablespoon honey

1 cup carob powder

Scant 2/3 cup cornstarch

5 ½ tablespoons unsalted butter, cold, cubed

1 teaspoon pure vanilla extract


1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

¼ cup carob powder

1 teaspoon pure vanilla extract

1-2 tablespoons milk, if necessary


Make the cake. Preheat the oven to 350 degrees F. Butter 2 8 or 9 inch cake pans. Line the bottom with parchment and butter the parchment.

Cream the butter, oil, and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Add the eggs one at a time, making sure each is mixed in before adding another.

Beat in the vanilla, carob, baking powder, baking soda, and salt. Add the flour and milk alternately, beginning and ending with the flour.

Divided batter between the two pans and bake for about 25 minutes, until set and a toothpick inserted in the center comes out with only a few moist crumbs. Cool in pans about 15 minutes, before carefully inverting onto plates to cool completely.

Make the pudding. In a large saucepan, bring 2 ½ cups water, sugar, honey, and carob to a boil, whisking occasionally. Meanwhile, in a small bowl whisk together cornstarch and remaining ½ cup of water. Once the sugar mixture comes to a boil, whisk in the cornstarch mixture.

Bring to a boil and cook, whisking constantly, until the mixture thickens substantially, 2-3 minutes. Remove from the heat and stir in the butter one piece at a time, followed by the vanilla. Pour into a bowl, cover with plastic wrap and allow to chill until completely cool.

Make the frosting when ready to assemble the cake. Beat butter and sugar using a hand or stand mixer until light and fluffy. Add carob and vanilla and beat until fluffy and combined. My frosting was creamy and spreadable at this point, but if yours is not, add milk 1 tablespoon, at a time until it is.

Assemble the cake. Slice once of the cakes in half horizontally. Place on a cake stand. Cover with a generous amount of pudding. Place the other half of the cake on top. Cover that with a generous amount of pudding. Slice the other cake in half horizontally. Place the nicer of the two halves on top. Cover the cake with the frosting. I poured some additional pudding on top too.

Take the final, unused layer of cake and crumble it up with your hands. Push the crumbs into the frosting on the top and sides of the cake. Refrigerate for at least two hours before serving. Cake may be stored in an airtight container in the refrigerator for up to 3 days.


Recipe adapted from Half Baked Harvest Additional chilling time is necessary

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  1. Total yum! I’m seriously drooling right now. I love the look of the crumbled cake on the outside. I always get so paranoid about how my frosting looks, but this is a great alternative!

    • Yes the crumbs on the outside are so nice. I was worried because there was pudding and frosting everywhere, and the cake was soooo lopsided, but once I added the crumbs, it was beautiful!

  2. this is the cake that dreams are made of. I would leave manhattan for this:)

  3. the Mullallys says:

    This cake is delicious! It is so rich and creamy. The frosting is the perfect sweetness and the pudding filling between layers is a great surprise! Thank you for sharing with us and making our Easter more festive!

  4. Wow! I bet this cake is worth the sin of few extra calories! 🙂

  5. You’ve totally outdone yourself! This cake looks suuuuper fudgy and rich and perfect! carob or chocolate–either way, YUM

  6. Weird and gross?! NOT the two words I would use to describe this cake! More like drop dead decadent. In the best way.

  7. Debbie Eccard says:

    Oh My! This is just perfect! I’m craving it now!

  8. Great use of carob powder Laura! I’m saving this one and hope to make it soon.


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