Filipino-Style Chocolate Cake: The Heart of Every Celebration 🎂✨
There’s a certain magic in every slice of Filipino-style chocolate cake. The moment you cut in, a rich, chocolatey aroma fills the air, instantly drawing family and friends to the table—everyone eager for that first bite. In the Philippines, chocolate cake is more than just dessert. It’s a beloved tradition, the sweet centerpiece of birthdays, fiestas, and Sunday meriendas. Each bite brings comfort, joy, and a true taste of home. 🏡💛
What Makes Filipino Chocolate Cake Unique?🍫
If you’re searching for a chocolate cake that’s unforgettable, the Filipino version truly stands apart. What makes it special? It’s extra-moist, incredibly soft, and deeply chocolatey—all thanks to the star ingredient: tablea (local cacao tablets). Tablea gives the cake a bold, earthy depth you simply won’t find in Western-style chocolate cakes. Paired with a silky buttercream or decadent custard filling, this cake is as nostalgic as it is celebratory.
Ingredients for Filipino-Style Chocolate Cake 📝
No need for fancy tools or hard-to-find ingredients—just kitchen basics and a bit of Filipino flair.
For the cake:
- 1 cup sugar
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder (or crushed tablea for that authentic taste)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup boiling water (or hot tablea mixture)
For the frosting:
- ½ cup melted butter
- 1 cup powdered sugar
- 2–3 tbsp cocoa powder or extra crushed tablea (for a deeper chocolate flavor)
- Splash of milk, if needed
How to Make Filipino-Style Chocolate Cake 👩🍳👨🍳
- Gather Your Ingredients
Take a moment to measure everything out before you begin. It makes baking so much smoother and stress-free. - Prep the Oven and Pans
Preheat your oven to 350°F (175°C).
Grease and flour two 6-inch round cake pans, or use one 8-inch pan for a single-layer cake.
Pro tip: Line the bottom with parchment paper for easy cake removal! - Mix the Dry Ingredients
In a large bowl, sift together flour, cocoa or tablea, baking powder, baking soda, and salt.
Whisk gently to combine, ensuring the cake rises beautifully and stays lump-free. - Add the Wet Ingredients
Add sugar, egg, milk, oil, and vanilla right into the dry mix.
Mix until just combined—the batter will be thick at this stage, and that’s exactly what you want. - Pour in the Boiling Water
Carefully pour in the boiling water (or hot tablea mixture).
Stir slowly at first, then mix until the batter is smooth and glossy.
Note: The batter will seem thin, but this is the secret to the cake’s signature moist crumb. - Bake
Divide the batter evenly between your prepared pans.
Gently tap the pans on the counter to release any air bubbles.
Bake for 15–20 minutes (for 6-inch pans) or 22–25 minutes (for a single 8-inch pan).
Check for doneness: a toothpick inserted in the center should come out clean or with just a few moist crumbs. - Cool the Cakes
Let the cakes cool in their pans for about 10 minutes.
Run a knife around the edges, then turn the cakes out onto a wire rack to cool completely.
Resist the temptation to frost them while warm—otherwise, your buttercream will melt! - Make the Frosting
In a bowl, mix melted butter, powdered sugar, and cocoa (or tablea).
Beat until smooth and spreadable, adding a splash of milk if needed.
For an extra-rich taste, stir in a spoonful of cream cheese or a pinch of salt. - Frost and Finish
Once the cakes are completely cool, place one layer on your serving plate.
Spread a generous layer of frosting on top, then add the second cake layer and cover the top and sides.
Finish with extra crushed tablea or chocolate shavings for that classic touch. 🍫 - Slice, Serve, and Savor
Cut a generous slice and enjoy with strong coffee or a glass of cold milk. ☕🥛 Take a moment to savor—it’s exactly what a Filipino celebration tastes like.
Tips for Chocolate Cake Success 🎉
- Let it cool: Patience pays off—fully cooled cakes are much easier to frost.
- Make it yours: Add a layer of mocha, custard, or fruit preserves for a personal twist.
- Storage: Keep covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- Level up your frosting: For extra Filipino flair, try a brigadeiro (chocolate custard) filling or a mocha layer.
Why Filipinos Love This Chocolate Cake ❤️
This cake isn’t just a recipe—it’s an invitation to gather, to celebrate, and to create new memories together. Whether for birthdays, holidays, or just a simple merienda, it brings people closer and turns ordinary moments into something special.
I hope this recipe inspires you to start a new family tradition or relive a favorite childhood memory. If you give it a try, I’d love to hear your story! Did you put your own twist on it? Share your photos or leave a comment below—I can’t wait to see (and celebrate) your chocolatey creations. 📸✨
Happy baking! May every slice bring a little more joy to your table. 🎂
Chocolate Cake Recipe Filipino Style (FAQs)
- Can I use regular cocoa powder instead of tablea?
Yes! While tablea offers a deep, earthy chocolate flavor that’s authentic to Filipino baking, unsweetened cocoa powder works well as a substitute. For an extra-rich taste, use Dutch-processed cocoa if available. - How do I make tablea at home if I can’t find it?
If you can’t find tablea, you can blend equal parts of unsweetened cocoa powder and bittersweet chocolate to mimic its bold flavor. Melt with a bit of hot water to create a tablea-like mixture for the batter. - Can I make this cake in advance?
Absolutely. You can bake the cake layers up to two days ahead. Wrap them tightly in plastic wrap and store at room temperature. Frost just before serving for the freshest results. - What other frosting options work with this cake?
Filipino-style chocolate cake pairs well with buttercream, mocha frosting, or a chocolate custard (brigadeiro-style) filling. You can also use whipped cream or a simple dusting of powdered sugar for a lighter finish. - How can I make this recipe dairy-free?
To make the cake dairy-free, use a plant-based milk (like almond or oat milk) and a dairy-free margarine or vegan butter in place of the regular butter and milk. The cake will still turn out moist and delicious!
Filipino-Style Chocolate Cake
A classic Filipino-style chocolate cake—rich, ultra-moist, and deeply chocolatey thanks to local tablea cacao. This beloved dessert brings family and friends together, making it the star of any celebration or merienda. Enjoy a slice with coffee or milk for an authentic taste of home.
Ingredients
- For the Cake:
- 1 cup sugar
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder or crushed tablea for authentic flavor
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water or hot tablea mixture
- For the Frosting:
- ½ cup melted butter
- 1 cup powdered sugar
- 2 –3 tablespoons cocoa powder or extra crushed tablea
- Splash of milk as needed
Instructions
- Prepare Ingredients
- Measure all ingredients before starting for a smooth baking process.
- Preheat Oven & Prepare Pans
- Preheat oven to 350°F (175°C).
- Grease and flour two 6-inch round pans (or one 8-inch pan).
- Line pan bottoms with parchment paper for easy release.
- Mix Dry Ingredients
- In a large bowl, sift together flour, cocoa (or tablea), baking powder, baking soda, and salt.
- Whisk to combine.
- Add Wet Ingredients
- Add sugar, egg, milk, oil, and vanilla extract to the bowl.
- Mix until just combined. Batter will be thick.
- Add Boiling Water
- Pour in boiling water (or hot tablea mixture).
- Stir slowly at first, then mix until batter is smooth and glossy. Batter will be thin—this is normal.
- Bake
- Divide batter evenly between pans.
- Tap pans gently on the counter to remove air bubbles.
- Bake for 15–20 minutes (6-inch pans) or 22–25 minutes (8-inch pan).
- Cake is done when a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool
- Let cakes cool in pans for 10 minutes.
- Run a knife around edges, then turn out onto a wire rack to cool completely.
- Make Frosting
- In a bowl, combine melted butter, powdered sugar, and cocoa (or tablea).
- Beat until smooth and spreadable, adding milk as needed for consistency.
- Assemble and Frost
- Place one cake layer on a serving plate.
- Spread a generous layer of frosting on top.
- Add second cake layer and cover top and sides with remaining frosting.
- Optional: Sprinkle with extra tablea or chocolate shavings.
- Slice & Serve
- Slice and enjoy with coffee or cold milk!
Notes
Storage & Reheating Tips
- Room Temperature: Store covered at room temp for up to 2 days.
- Refrigeration: For longer storage, refrigerate for up to 5 days. Let cake come to room temperature before serving for best texture.
- Freezing: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw before frosting and serving.
Ready to make this Filipino-style chocolate cake? Print, pin, or share this recipe with friends—and let’s keep this delicious tradition alive together! 🌟
