Black Bottom Cake Recipe is a dessert featuring a moist chocolate cake base layered with creamy cheesecake filling, often dotted with chocolate chips for added texture and flavour.
I made this Black Bottom Cake Recipe because it brought back memories of baking it years ago in my grandmother’s kitchen.
Watching an old baking show recently, I saw someone prepare this cake, and the wave of nostalgia was immediate.
That moment inspired me to recreate it. Now, I’m here to share each step of this beloved recipe from experience.
Why You’ll Love Black Bottom Cake Recipe?
Black Bottom Cake Recipe offers a wonderful blend of moist chocolate cake and creamy cheesecake filling. The combination creates a delightful texture contrast that makes every bite enjoyable.
The cheesecake layer adds a subtle tang that balances the rich chocolate flavour perfectly. Small pieces of chocolate throughout the filling enhance the taste and add a pleasant surprise.
This Black Bottom Cake Recipe stands out because it delivers both richness and smoothness in a single, unforgettable dessert experience.
How To Prepare Black Bottom Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 12 cupcakes
Kitchen Utensils Needed
- Mixing bowls (2)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Muffin tin
- Paper cupcake liners (if making cupcakes)
- Spatula or spoon
- Cooling rack
Ingredients
For The Chocolate Cake:
- 1½ cups (180 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ⅓ cup (35 g) unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup (240 ml) water
- ⅓ cup (80 ml) vegetable oil
- 1 tsp vanilla extract
- 1 Tbsp white vinegar
- 1 cup (240 ml) milk
- 1 Tbsp lemon juice (to curdle the milk, making buttermilk)
For The Cheesecake Filling:
- 150 g (approx. 5.3 oz) cream cheese, softened
- 3 Tbsp granulated sugar
- 1 Tbsp light cream or milk
- ½ tsp vanilla extract
- ½ cup chopped dark chocolate or chocolate chips
Instructions
1. Get The Oven Ready:
Start by preheating your oven to 175°C (350°F). If you’re making cupcakes, line a muffin tray with paper liners.
2. Make A Quick Buttermilk:
Pour the milk into a small bowl and add the lemon juice. Give it a little stir and let it sit for 5 to 10 minutes. It’ll curdle a bit that’s exactly what you want.
3. Mix Up The Chocolate Cake Batter:
In a large bowl, whisk together the dry ingredients, flour, sugar, cocoa powder, baking soda, and salt. Next, add in the wet ingredients water, oil, vanilla, vinegar, and the homemade buttermilk. Stir it all together until the batter is smooth and everything’s well combined.
4. Make The Cheesecake Filling:
In a separate bowl, beat the cream cheese until it’s smooth and creamy. Add in the sugar, a splash of milk (or cream), and vanilla. Mix until everything is well blended. If you’re using chocolate chips, stir those in at the end.
5. Put It All Together:
Spoon the chocolate batter into the cupcake liners or cake pan, filling each about two-thirds full. Drop a generous teaspoon of the cheesecake filling right into the center of each one.
6. Time To Bake:
Pop them into the oven and bake for about 25 to 30 minutes. You’ll know they’re done when the cake part is firm and a toothpick poked into the cake (not the cheesecake) comes out clean.
7. Let Them Cool:
Once out of the oven, let them sit in the pan for about 10 minutes. Then move them to a wire rack to cool completely. Serve as-is, or dust the tops with a bit of powdered sugar if you like.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 270 kcal |
| Carbohydrates | 35 g |
| Protein | 4 g |
| Fat | 13 g |
| Saturated Fat | 4 g |
| Sugar | 22 g |
| Fiber | 1.5 g |
Black Bottom Cake Recipe
This Black Bottom Cake Recipe stands out because it beautifully combines two classic desserts, chocolate cake and cheesecake.
The rich, moist chocolate cake base contrasts perfectly with the smooth, tangy cheesecake filling, creating a delightful texture and flavour balance. The cheesecake layer often includes chocolate chips, adding an extra burst of chocolate goodness.
This unique pairing makes the cake indulgent yet light, offering a satisfying treat for chocolate and cheesecake lovers alike. It’s a special recipe that impresses with its layered richness and creamy center.
Tips And Variations
Tips
➢ Use room temperature cream cheese for a smoother cheesecake filling.
➢ Let the cake cool completely before serving to allow flavors to develop.
➢ Gently fold the cheesecake mixture into the batter to keep it creamy and soft.
Variations
➢ Add crushed nuts to the cheesecake filling for extra crunch.
➢ Swap the cocoa powder for dark chocolate for a richer cake base.
➢ Use flavored extracts like almond or orange in the cheesecake layer for a twist.
Amazing Serving Ideas Black Bottom Cake Recipe
Serve Black Bottom Cake Recipe chilled for a refreshing treat. Top each slice with fresh berries to add brightness. A dusting of powdered sugar enhances its appearance and sweetness.
Drizzle warm chocolate or caramel sauce over the cake for extra indulgence. Pair it with a scoop of vanilla ice cream for a classic dessert combo.
Add a dollop of whipped cream for lightness. Garnish with chopped nuts for texture. Serve alongside a cup of coffee or tea to balance flavors.
Healthy Nutrition Benefits Black Bottom Cake Recipe
Black Bottom Cake Recipe contains antioxidants from cocoa powder, which support heart health. The cream cheese filling provides calcium and protein important for bones and muscles.
Using vegetable oil adds healthy fats that can help maintain good cholesterol levels. The combination of eggs and milk contributes essential vitamins like B12 and riboflavin for energy production.
Small amounts of sugar satisfy sweet cravings while encouraging moderation in treats.
How To Store The Finished Black Bottom Cake Recipe?
Store the finished Black Bottom Cake Recipe in an airtight container to keep it fresh. Refrigeration helps maintain the creamy texture of the cheesecake filling and prevents spoilage.
Cover the Black Bottom Cake Recipe tightly with plastic wrap or place it in a sealed cake box. Allow it to come to room temperature before serving for the best flavor and texture.
The cake can last up to four days in the fridge. Avoid freezing, as it may affect the texture of the cheesecake layer.
Frequently Asked Questions
Can I Use Low-Fat Cream Cheese For The Filling?
Low-fat cream cheese can be used, but the filling may be less creamy.
How Do I Know When The Cake Is Done?
The cake is done when a toothpick inserted in the cake portion comes out clean.
Can I Prepare The Cheesecake Filling Ahead Of Time?
Yes, the filling can be made a day in advance and refrigerated.
Is It Possible To Add Fruit To The Filling?
Small fruit pieces like berries can be gently folded into the filling.
Can I Substitute Vinegar With Lemon Juice In The Cake Batter?
Yes, lemon juice works well as a substitute for vinegar.
Conclusion
I’m really happy with how easily this Black Bottom Cake Recipe came together and how delicious it turned out.
It’s a simple recipe that anyone can enjoy making, and the results are truly satisfying. I hope this inspires you to try it yourself soon.
If you give it a go, I’d love to hear how tasty it was and how much you enjoyed the process. Baking this cake is a fun and rewarding experience you won’t regret!
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Black Bottom Cake Recipe
Equipment
- Mixing bowls (2)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Muffin tin
- Paper cupcake liners (if making cupcakes)
- Spatula or spoon
- Cooling rack
Ingredients
For The Chocolate Cake:
- 1½ cups 180 g all-purpose flour
- 1 cup 200 g granulated sugar
- ⅓ cup 35 g unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup 240 ml water
- ⅓ cup 80 ml vegetable oil
- 1 tsp vanilla extract
- 1 Tbsp white vinegar
- 1 cup 240 ml milk
- 1 Tbsp lemon juice to curdle the milk, making buttermilk
For The Cheesecake Filling:
- 150 g approx. 5.3 oz cream cheese, softened
- 3 Tbsp granulated sugar
- 1 Tbsp light cream or milk
- ½ tsp vanilla extract
- ½ cup chopped dark chocolate or chocolate chips
Instructions
Get The Oven Ready:
- Start by preheating your oven to 175°C (350°F). If you’re making cupcakes, line a muffin tray with paper liners.
Make A Quick Buttermilk:
- Pour the milk into a small bowl and add the lemon juice. Give it a little stir and let it sit for 5 to 10 minutes. It’ll curdle a bit that’s exactly what you want.
Mix Up The Chocolate Cake Batter:
- In a large bowl, whisk together the dry ingredients, flour, sugar, cocoa powder, baking soda, and salt. Next, add in the wet ingredients water, oil, vanilla, vinegar, and the homemade buttermilk. Stir it all together until the batter is smooth and everything’s well combined.
Make The Cheesecake Filling:
- In a separate bowl, beat the cream cheese until it’s smooth and creamy. Add in the sugar, a splash of milk (or cream), and vanilla. Mix until everything is well blended. If you’re using chocolate chips, stir those in at the end.
Put It All Together:
- Spoon the chocolate batter into the cupcake liners or cake pan, filling each about two-thirds full. Drop a generous teaspoon of the cheesecake filling right into the center of each one.
Time To Bake:
- Pop them into the oven and bake for about 25 to 30 minutes. You’ll know they’re done when the cake part is firm and a toothpick poked into the cake (not the cheesecake) comes out clean.
Let Them Cool:
- Once out of the oven, let them sit in the pan for about 10 minutes. Then move them to a wire rack to cool completely. Serve as-is, or dust the tops with a bit of powdered sugar if you like.
Notes
Nutrition Facts
Calories: 270 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 4 g | Sugar: 22 g | Fiber: 1.5 g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”