Carob Brooklyn Blackout Cake Recipe

Name: Carob Brooklyn Blackout Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 stick unsalted butter, room temperature; 1/4 cup canola oil; 1 1/2 cups granulated sugar; 3 large eggs; 2 teaspoons pure vanilla extract; 3/4 cup carob powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 2 cups all-purpose flour; 1 cup milk, any variety; Pudding and Frosting; 3 cups water, divided; 2 1/2 cups granulated sugar; 1 tablespoon honey; 1 cup carob powder; 2/3 cup cornstarch; 5 1/2 tablespoons unsalted butter, cold and cubed; 1 teaspoon pure vanilla extract; 1 stick unsalted butter, room temperature; 2 cups confectioners' sugar; 1/4 cup carob powder; 1 teaspoon pure vanilla extract; 2 tablespoons milk, any variety, if necessary

Bake this irresistible Carob Brooklyn Blackout Cake at home. Made with Cake, unsalted butter, canola oil and sugar. Easy step-by-step instructions inclu…

This Carob Brooklyn Blackout Cake relies on simple, everyday ingredients such as cake, canola oil, granulated sugar and large eggs. It comes together quickly and makes 4 servings, at about 2313 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Carob Brooklyn Blackout Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Cake
1 stick unsalted butter, room temperature
1/4 cup canola oil
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
3/4 cup carob powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups all-purpose flour
1 cup milk, any variety
Pudding and Frosting
3 cups water, divided
2 1/2 cups granulated sugar
1 tablespoon honey
1 cup carob powder
2/3 cup cornstarch
5 1/2 tablespoons unsalted butter, cold and cubed
1 teaspoon pure vanilla extract
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup carob powder
1 teaspoon pure vanilla extract
2 tablespoons milk, any variety, if necessary

1
Preheat the oven to 350 degrees F. Butter 2 8 or 9 inch cake pans. Line the bottom with parchment and butter the parchment.
2
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.
3
Beat in the vanilla, carob, baking powder, baking soda, and salt. Mix together the flour and cornstarch. Add the flour and cornstarch mix and milk alternately, beginning and ending with the flour.
4
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.
5
Make the pudding. In a large saucepan, bring 2 1/2 cups water, sugar, honey, and 1 cup carob to a boil, whisking occasionally. Meanwhile, in a small bowl whisk together cornstarch and remaining 1/2 cup of water. Once the sugar mixture comes to a boil, whisk in the cornstarch mixture.
6
Bring to a boil and cook, whisking constantly, until the mixture thickens substantially, 2-3 minutes. Remove from the heat and stir in the cold 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.
7
Make the frosting when ready to assemble the cake. Beat butter and sugar using a hand or stand mixer until light and fluffy. Add 1/4 cup 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.
8
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.
9
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.

2313

kcal

Calories

Fat

374

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Cake, 1 stick unsalted butter, room temperature, 1/4 cup canola oil, 1 1/2 cups granulated sugar, and more.

Yes, Carob Brooklyn Blackout Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2313 kcal
Category
Baking & Desserts

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