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ebinger's bakery recipes

The Classic Ebinger’s Bakery Recipes Made Easy

Last Updated on January 14, 2023

Ebinger’s is one of the most iconic bakeries that ever existed in Brooklyn. It was even mentioned by celebrities, like Barbra Streisand. But it was one specific recipe that made everyone in the city drool, Ebinger’s mocha cake. Let’s take a look at some classic Ebinger’s bakery recipes made easy; such as the mocha buttercream cake.

For anyone that does not know what it is, this classic cake consists of a yellow sponge, creamy and delicious mocha buttercream, covered with hard chocolate and flaked almonds. It is absolutely delicious and we totally recommend you try our take on it, which is based on Beth Michelle’s recipe.

This recipe will yield 1 large cake. We will be using two 9-inch x 1 ½ inch cake pans. Before starting, grease and flour them, to be able to take them easier out of the mold. You can also use baker’s spray (a cooking spray that has flour in it).

It will take you about two hours to make it, but only 15 minutes to prepare before you start. You need to preheat your oven to 350°F. So, grab all the ingredients, and let’s get baking! And let’s take a look at Ebinger’s bakery recipes.

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How to Make Ebinger’s Mocha Buttercream Cake: Ebinger’s Bakery Recipes  

Ingredients

For the sponge

  • 6 large egg yolks
  • 1 cup of milk
  • 2 teaspoons of vanilla extract
  • 3 cups of flour
  • 1 1/2 cups of sugar
  • 1 tablespoon + 1 teaspoon of baking powder
  • 3/4 teaspoon of salt
  • 12 tablespoons of unsalted butter at room temperature and cut into pieces

For the mocha frosting

For the hard chocolate

For garnish

  • 1 candied cherry
  • 1 cup of flaked almonds

Why Accurate Measurements are Important for Baking?

How to Make This Easy Mocha Cake: Ebinger’s Bakery Recipes 

Step 1

We will start by making the cake batter. First combine the egg yolks, ¼ cup of milk, and vanilla extract in a medium bowl. 

Step 2

In a large mixing bowl, combine all dry ingredients (these are the 3 cups of flour, 1 ½ cups of sugar, ¾ teaspoons of salt, and the baking powder).

How to Make Ebinger’s Mocha Yellow Cake

Step 3

Add the butter and remaining ¾ cup of milk to the dry ingredients. With an electric or handheld mixer, combine everything until everything is moistened. Once all is combined, increase the speed to medium and beat for 2 minutes to add air. This will make it lighter.

Step 4

Add the egg, milk, and vanilla extract mixture in 3 different stages. You need to beat for about 30 seconds between each one so that the egg is well combined. 

Step 5

Once everything is mixed, your batter will be ready. Divide it into the greased and floured pans to bake them. They will only be half full, so do not fret. Make sure to smooth out their surface.

How to Make Ebinger’s Mocha Yellow Cake Pan Bake

Step 6

Bake them for 25 to 35 minutes. You will know they are ready once a toothpick inserted in the center comes out clean. They should spring back if pressed. 

How to Make Ebinger’s Mocha Yellow Cake Baking Time

Let them cool completely.

Step 7

While that is going on, we will turn our attention to the mocha frosting.

First, we need to combine the powdered sugar, ground coffee, and cocoa powder in a bowl.

Step 8 

Back to the electric mixer, fluff up the butter. You will need to whip it for about 3 minutes.

Step 9

Add the vanilla extract while still whipping the butter.

Step 10

Very slowly add the dry ingredients. Make sure to do this at low speed so that the powdered sugar does not get too messy.

How to Make Ebinger’s Mocha Yellow Cake Add Dry Ingredients

Step 11

Once everything is combined, add the milk and continue beating until you have a creamy consistency. It should be fluffy!

Step 12

Once the cakes are cool you can proceed to cut them in half. We only need three thinnish layers, so there will be one extra that you can use to make cake pops or something of the sort.

Step 13

Now let’s move on to assembly. Over some parchment paper, place the first layer of the cake and cover it with the frosting. Repeat this one more time and place the last layer on top.

How to Make Ebinger’s Mocha Yellow Cake Frosting

Step 14

Use the rest of the frosting to crumb coat and cover the entire cake. Leave it in the fridge to cool down. It will take at least one hour.

Step 15

When it is almost time to take out the cakes, we can prepare the hard chocolate. For this, you will want to melt the chocolate and butter together over a double boiler.

You can also do this in the microwave in 10-second intervals. Let it cool down a bit before using it.

Step 16

Take the cake out of the fridge and put it on a rack, so that any extra chocolate can flow to a pan below. 

Cover it carefully with chocolate. Make sure the sides are well covered.

How to Make Ebinger’s Mocha Yellow Chocolate

Step 17

As a garnish, use the flaked almonds and carefully place them all over the sides while the chocolate is setting. This way they will stay put.

Do the same with the candied cherry, placing it on top, in the middle.

How to Make Ebinger’s Mocha Yellow Candied Cherry

This very classic, but still very special recipe is one of our favorites. I am a mocha fiend myself, ever since I tried it when I was just a kid. It is a very grown-up flavor, so to speak, but I was crazy about it! This one was very special and I am glad I can recreate it for my family, as they did not have the opportunity to try the original.

The Classic Ebinger’s Bakery Recipes Made Easy

Ebinger's is one of the most iconic bakeries that ever existed in Brooklyn. It was even mentioned by celebrities, like Barbra Streisand. But it was one specific recipe that made everyone in the city drool, the Ebinger’s mocha cake. Let's take a look at some classic Ebinger's bakery recipes made easy; such as the mocha buttercream cake.
Prep Time15 mins
Cook Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: the classic ebinger's bakery recipes made easy
Servings: 1 large cake
Author: cakedecorist.com

Equipment

  • Two 9 inch x 1 ½ inch cake pans

Ingredients
  

For the Sponge

For the Mocha Frosting

For the Hard Chocolate

For Garnish

  • 1 candied cherry
  • 1 cup of flaked almonds

Instructions

  • We will start by making the cake batter. First combine the egg yolks, ¼ cup of milk and vanilla extract in a medium bowl.
  • On a large mixing bowl, combine all dry ingredients (these are the 3 cups of flour, 1 ½ cups of sugar, ¾ teaspoons of salt, and the baking powder).
  • Add the butter and remaining ¾ cup of milk to the dry ingredients. With an electric or handheld mixer, combine everything until everything is moistened. Once all is combined, increase the speed to medium and beat 2 minutes to add air. This will make it lighter.
  • Add the egg, milk and vanilla extract mixture in 3 different stages. You need to beat for about 30 seconds between each one so that the egg is well combined.
  • Once everything is mixed, your batter will be ready. Divide it into the greased and floured pans to bake them. They will only be half full, so do not fret. Make sure to smooth out their surface.
  • Bake them for 25 to 35 minutes. You will know they are ready once a toothpick inserted in the center comes out clean. They should spring back if pressed.
  • Let them cool completely.
  • While that is going on, we will turn our attention to the mocha frosting.
  • First, we need to combine the powdered sugar, ground coffee and cocoa powder in a bowl.
  • Back to the electric mixer, fluff up the butter. You will need to whip it for about 3 minutes.
  • Add the vanilla extract while still whipping the butter.
  • Very slowly add the dry ingredients. Make sure to do this at low speed so that the powdered sugar does not get too messy.
  • Once everything is combined, add the milk and continue beating until you have a creamy consistency. It should be fluffy!
  • Once the cakes are cool you can proceed to cut them in half. We only need three thinnish layers, so there will be one extra that you can use to make cake pops, or something of the sort.
  • Now let’s move on to assembly. Over some parchment paper, place the first layer of the cake and cover it with the frosting. Repeat this one more time and place the last layer on top.
  • Use the rest of the frosting to crumb coat and cover the entire cake. Leave it in the fridge to cool down. It will take at least one hour.
  • When it is almost time to take out the cakes, we can prepare the hard chocolate. For this, you will want to melt the chocolate and butter together over a double boiler.
  • You can also do this in the microwave in 10-second intervals. Let it cool down a bit before using it.
  • Take the cake out of the fridge and put it on a rack, so that any extra chocolate can flow to a pan below.
  • Cover it carefully with the chocolate. Make sure the sides are well covered.
  • As garnish, use the flaked almonds and carefully place them all over the sides while the chocolate is setting. This way they will stay put.
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Mocha Cake Recipe

The Ebinger’s mocha cake recipe can feel like quite an intimidating one. If you want to start with the one that’s a little more basic before you move up to the advanced one, you can try this recipe. It’s much simpler but just as delicious!

For this recipe, the ingredients you’ll need are:

  • 2 cups of all-purpose flour
  • 2 cups of white sugar
  • 2/3 cup of unsweetened cocoa powder
  • 1/2 cup of vegetable oil
  • 2 eggs
  • 1 cup of buttermilk
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1 tablespoon of instant coffee powder
  • 1 cup of hot water

Now all you need to do is:

  1. Gather all of the ingredients you need and preheat your oven to 350F.
  2. As well as this, you’ll need to grease two cake pans.
  3. Add all of the ingredients to a bowl, minus the instant coffee and hot water, and mix well.
  4. Add your instant coffee powder to the hot water, mix and then add to the rest of the ingredients.
  5. Mix the batter well and then add to your cake pans.
  6. Bake for around 30-35 minutes and then leave to cool before frosting.

Brooklyn Blackout Cake Recipe

Another well-known cake from Ebinger’s is the Brooklyn Blackout cake. This one is just as well-loved as their mocha cake! This cake is not for the faint-hearted and may take a few times to make perfect.

For the cake section of this recipe, you’ll need:

  • butter to grease your cake pans
  • 3/4 cup of cocoa powder
  • 1 1/2 cups of all-purpose flour
  • 1 1/2 teaspoons of baking soda
  • 3/4 teaspoon of baking powder
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups of dark brown sugar
  • 3/4 cup of sour cream
  • 5 tablespoons of vegetable oil
  • 2 teaspoons of vanilla extract
  • 3/4 teaspoon of salt

For the pudding section of this recipe, you’ll need

  • 1/3 cup of cocoa powder
  • 5 tablespoons of cornstarch
  • 1 1/4 cups of heavy cream
  • 4 large beaten egg yolks
  • 1 1/4 cups of whole milk
  • 2/3 cup of dark brown sugar
  • 1/4 teaspoon of salt
  • 4oz of chopped chocolate
  • 1 teaspoon of vanilla extract

For the frosting section of this recipe, you’ll need

  • 1 cup of heavy cream
  • 3 tablespoons of golden syrup
  • 1/8 teaspoon of salt
  • 12oz of chopped dark chocolate
  • 3/4 cup of sour cream
  • 2 tablespoons of butter

Now all you need to do is:

  1. Preheat your oven to 350F and line two cake pans with parchment paper and grease with butter or non-stick spray.
  2. Sift the dry ingredients before you begin.
  3. Add the flour, cocoa powder, baking soda, and baking powder to a bowl and mix well.
  4. Add the egg, yolk, sour cream, brown sugar, oil, salt, vanilla, and 3/4 cup of hot water to a bowl and mix well.
  5. Add the dry ingredients to the wet ingredients and mix well until smooth.
  6. Pour the batter into cake pans and bake for 25-35 minutes.
  7. Onto the pudding! Add the cocoa and cornstarch to a saucepan, mix, and add the cream.
  8. Next, add the yolks, milk, sugar, and salt and mix again.
  9. On medium heat, bring to a boil, stirring every so often.
  10. Reduce to low and then cook for a further 2 minutes.
  11. Remove from heat and add vanilla extract and chocolate; mix in until melted.
  12. Use a sieve to strain the pudding and then cover it in plastic wrap and chill for a few hours.
  13. Cut cakes in half lengthways and keep the nearest 3.
  14. Break the remaining layer into crumbs for later.
  15. Add one cake layer onto a cake stand and add half of the pudding to the top.
  16. Then top with your next cake layer, and add the rest of the pudding.
  17. Top with your final layer and leave for an hour to set.

For the frosting:

  1. Grab a saucepan and over medium heat, bring to a boil the following ingredients: salt, cream, and syrup.
  2. Remove from heat.
  3. Add the chocolate, butter, and sour cream and stir until melted.
  4. Leave to sit at room temperature until it cools and thickens (around an hour).
  5. Stir until smooth and then using a spatula (or knife), spread the frosting over the top and sides of the cake.
  6. Add some of your cake crumbs from earlier to the sides of the cake.
  7. Your cake is ready to slice, serve and enjoy!

Conclusion

So, what do you think of these Ebinger’s bakery recipes? Are you going to make it for the memories, or because it is just so delicious? We think the yellow cake, mocha, and chocolate combination is on point, so you should definitely give it a try! Post a picture of your finished cake below!


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