In our Dubai chocolate cake recipe, you'll find moist, fluffy chocolate cake layers and the same filling that has made the trending Dubai chocolate bar so popular.
Dubai Chocolate Cake
Updated on May 26, 2025
While nothing beats a classic, some of the best desserts draw inspiration from more recent food trends. This Dubai chocolate cake recipe is a new top favorite, embracing all the flavors and textures of the viral Dubai chocolate bar.
Dubai chocolate bar cake starts with an easy one-bowl chocolate cake recipe to produce two moist and fluffy layers. The layers are then assembled with a layer of pistachio cream and kataifi filling and topped with a dreamy chocolate frosting. Serve this elevated chocolate cake for any occasion, whether you’re hoping for a weekend baking project for a Saturday night dessert with the family or hosting a dinner party with friends.
What is Dubai chocolate?
The Dubai chocolate bar quickly became an internet sensation in 2024, thanks to its unique texture, color and flavor. The decadent treat, created and sold by the Dubai-based confectionery Fix Dessert Chocolatier, is a chocolate bar with a toasted phyllo dough and pistachio filling. Since it became available, other shops and dessert makers have been using it as inspiration for other tasty treats, like Dubai chocolate lattes and Dubai chocolate cheesecake bars.
Ingredients for Dubai Chocolate Cake
- All-purpose flour: Flour serves as the base of the dry ingredients for this Dubai chocolate cake recipe. It provides structure for proper texture.
- Baking cocoa: It wouldn’t be chocolate cake without baking cocoa. For the best flavor, use a high-quality cocoa powder.
- Granulated sugar: Sugar is added to the cake batter for balanced sweetness.
- Brown sugar: Brown sugar is incorporated for a depth of flavor. The molasses notes enhance the cake’s chocolate flavor. You can choose to use either light or dark brown sugar.
- Baking powder: Adding baking powder to the batter helps make nice, fluffy cake layers.
- Baking soda: Baking soda reacts with the acid in the baking cocoa to help the cake rise.
- Salt: A pinch of salt balances the sweetness of the cake.
- Eggs: Two large eggs provide rich flavor and texture and help the cake layers rise. Use room-temperature eggs when baking for the best results.
- Canola oil: Canola oil improves the moisture in the cake layers. If you don’t have canola oil, you can swap in vegetable oil.
- Milk: Liquids in cake batter add moisture. For this recipe, we use 2% milk, but you could use whole milk.
- Vanilla extract: A small amount of vanilla extract enhances the flavor of the chocolate cake.
- Hot water: The secret ingredient to a moist chocolate cake is a bit of hot water added to the batter just before baking. Use hot brewed coffee for even more flavor.
- Kataifi: Kataifi is the key feature of a Dubai chocolate bar, adding a unique crunchy texture to the mix. The delicately shredded phyllo dough is toasted in melted butter until it’s fully cooked. Kataifi can be found at specialty food stores or ordered online.
- Pistachio cream: The other main ingredient in the Dubai chocolate bar cake filling is pistachio cream, which is made from ground pistachios, sugar and oil. It can be ordered online or found at specialty stores. Pistachio butter and pistachio cream are not the same thing, so stick with pistachio cream!
- Tahini: Tahini is made from sesame seeds, so it has a nice nutty flavor without added sweetness. It’s incorporated into the filling for a tasty depth of flavor.
- Confectioners’ sugar: Confectioners’ sugar is key to thickening the chocolate frosting for the perfect fluffy texture.
- Pistachios: Chopped pistachios are sprinkled on top of the Dubai chocolate cake recipe as a garnish. You could also dress up the cake with additional toasted kataifi or a drizzle of pistachio cream. If you have leftover pistachios, use them in another favorite pistachio recipe.
Directions
Step 1: Prepare the cake pans
Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment.
Step 2: Mix the cake batter
In a large bowl, whisk together the flour, baking cocoa, sugar, brown sugar, baking powder, baking soda and salt.
Mix in the eggs, oil, milk and vanilla extract until just combined. Stir in the hot water or brewed coffee until just combined.
Step 3: Bake the cakes
Divide the batter evenly between the two prepared cake pans. Bake the cakes for 30 to 32 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 4: Toast the kataifi
Melt the butter in a saucepan over low-medium heat. Toast the kataifi in the butter until golden brown, six to eight minutes. Transfer to a small mixing bowl and set aside to cool.
Step 5: Make the kataifi filling
Add the pistachio cream and tahini to the toasted kataifi and gently stir until combined.
Step 6: Make the chocolate frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until creamy, two to three minutes. Gradually beat in the cocoa powder and confectioners’ sugar alternately with the milk. Beat until light and fluffy, another two to three minutes.
Step 7: Assemble the cake
Place one cake layer on a cake stand or plate. Spread 1/2 cup frosting on top and then spread all the filling in an even layer. Stack the second cake layer on top and spread half the remaining frosting on the cake with a thin layer. Chill the cake for 30 minutes.
After chilling, frost the top and sides of the cake with the remaining frosting and garnish with crushed pistachios. Slice to serve.
Editor’s Tip: If you’ve never frosted a cake before, the super thin layer of frosting that’s applied before chilling is called a crumb coat. It contains crumbs so that the next layer of dreamy, thick frosting doesn’t have specks of cake peeking through.
Dubai Chocolate Cake Variations
- Use another cake: Of course, the pairing of chocolate cake and pistachio filling is a delicious combination that mimics the original Dubai chocolate bar. However, you can certainly switch things up if you’re feeling creative or don’t want quite as much chocolate. Consider using vanilla cake as the base, yellow cake or even a strawberry cake (which would almost mimic the flavor of spumoni).
- Top with ganache: Instead of chocolate frosting, go for something bolder. Make a simple chocolate ganache to drizzle over the top of the cake.
- Add fruit: As the Dubai chocolate trend continues, many businesses are making creative desserts that incorporate fruit as well. Garnish your cake with sliced fresh strawberries or raspberries for a wonderful flavor combination.
How to Store Dubai Chocolate Cake
This cake should be stored covered, whether you choose to use a cake dome, an airtight container or storage wrap. Store the cake at room temperature for up to two days or in the refrigerator for up to five days.
Can you freeze this Dubai chocolate cake recipe?
Freezing cake is a great way to store leftovers for later enjoyment. To freeze this Dubai chocolate cake, wrap extra slices or a section of cake in a layer of storage wrap. Then, wrap it in a layer of aluminum foil. Store the cake in the freezer for up to two months and allow it to thaw at room temperature before serving.
Dubai Chocolate Cake Tips
Can you make homemade kataifi?
Homemade kataifi can be made by mixing together flour, cornstarch, oil and water. The simple batter can then be piped through the very narrow tip of a piping bag onto a hot griddle.
Can you use pistachio butter for Dubai chocolate cake?
Pistachio butter is made from only ground pistachios, while pistachio cream adds sugar and oil to ground pistachios for a creamier texture. Stick with pistachio cream for the best filling texture.
Can you make homemade pistachio cream?
You can find pistachio cream at specialty stores or you can choose to make your own. Add shelled pistachios and a small amount of neutral-flavored oil such as avocado oil to a food processor. Pulse until you reach the desired consistency. Mix in 2 to 4 teaspoons of sugar to sweeten the mixture.
How do you get a clean slice of cake?
The key to slicing this cake is to use a sharp serrated knife. Another tip for cutting cake is to use a damp cloth to wipe the knife in between each cut for the cleanest pieces.
Dubai Chocolate Cake
Prep Time
35 min
Cook Time
30 min
Yield
16 slices
Ingredients
- 1-1/2 cups all-purpose flour
- 1-1/4 cups baking cocoa
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup canola oil
- 1 cup 2% milk
- 1 teaspoon vanilla extract
- 1/4 cup hot water or strong brewed coffee
- FILLING:
- 3 tablespoons unsalted butter
- 2 cups shredded phyllo dough (kataifi)
- 1 cup pistachio cream
- 2 tablespoons tahini
- FROSTING:
- 1 cup unsalted butter, softened
- 5 cups confectioners' sugar
- 1/2 cup baking cocoa
- 3/4 cup 2% milk
- Crushed pistachios, for garnish
Directions
- Preheat oven to 350°. Grease two 8-in. round cake pans; line the bottoms with parchment paper.
- To make the cake, in a large bowl, whisk together flour, baking cocoa, sugar, brown sugar, baking powder, baking soda and salt. Mix in eggs, oil, milk and vanilla extract until incorporated; stir in hot water or brewed coffee until just combined.
- Divide batter evenly between the prepared cake pans. Bake 30-32 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes; transfer to a wire rack to cool completely.
- To make the filling, melt butter in a small saucepan over low-medium heat. Add kataifi; toast 6-8 minutes or until golden brown. Transfer to a small mixing bowl; set aside to cool. Stir in pistachio cream and tahini until combined.
- To make the frosting, in the bowl of stand mixer fitted with the paddle attachment, beat softened butter 2-3 minutes or until creamy. Gradually beat in confectioners’ sugar and baking cocoa, alternating with milk; beat 2-3 minutes or until light and fluffy.
- To assemble the cake, place one cake layer on a cake stand or plate. Spread 1/2 cup frosting on top; spread into an even layer. Spread all of the kataifi filling in an even layer. Stack the second cake layer on top; spread half of the remaining frosting in a thin layer. Chill cake for 30 minutes. Frost the top and sides of the cake with the remaining frosting. Garnish with crushed pistachios. Slice to serve.
Nutrition Facts
1 slice: 675 calories, 37g fat (11g saturated fat), 62mg cholesterol, 391mg sodium, 84g carbohydrate (59g sugars, 4g fiber), 10g protein.
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This Dubai chocolate cake recipe is inspired by the trending Dubai chocolate bars. Two layers of moist chocolate cake are filled with a mixture of toasted kataifi, tahini and pistachio cream, just like the chocolate bar. —Molly Allen, Hood River, Oregon
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