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Black Magic Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 127 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings (1 cake)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Black Magic Cake recipe is a rich, moist chocolate cake flavored with HERSHEY’S Cocoa and enhanced by the deep notes of coffee. Perfect for chocolate lovers seeking a beginner-friendly baking project, this cake balances sweetness, moisture, and a touch of coffee to intensify the chocolate flavor. It’s versatile enough to be baked in multiple pan sizes and pairs beautifully with buttercream or vanilla bean frostings.

Ingredients

Units Scale

Dry Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 1 cup buttermilk or sour milk
  • 1 cup strong black coffee (or 2 teaspoons powdered instant coffee plus 1 cup boiling water)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (177°C). Grease and flour a 12-cup fluted tube pan, two 9-inch round baking pans, or one 13x9x2-inch rectangular baking pan to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the sugar, all-purpose flour, HERSHEY’S Cocoa, baking soda, baking powder, and salt. Stir thoroughly to ensure even distribution of all dry components.
  3. Add Wet Ingredients: Add the eggs, buttermilk, brewed coffee, vegetable oil, and vanilla extract to the dry mixture. Use an electric mixer on medium speed to beat the batter for 2 minutes. Note that the batter will be thin, which is normal for this recipe.
  4. Pour Batter into Pan: Evenly divide the batter into your prepared pan(s), smoothing the top for even baking.
  5. Bake the Cake: For a fluted tube pan, bake 50 to 55 minutes. For two 9-inch round pans, bake 30 to 35 minutes. For a 13x9x2-inch pan, bake 35 to 40 minutes. To check doneness, insert a wooden pick into the center; it should come out clean when the cake is fully baked.
  6. Cool the Cake: After baking, allow the cake to cool in the pan for 10 minutes. Then, gently loosen the sides with a knife and remove the cake onto wire racks. Let it cool completely before frosting.
  7. Frost and Serve: Once cooled, frost the cake as desired. Classic buttercream or vanilla bean frosting pair beautifully with this cake’s rich chocolate and coffee flavor.

Notes

  • This recipe replaces boxed cake mixes with simple pantry ingredients, making it perfect for beginner bakers.
  • Coffee is a secret ingredient that enhances the chocolate flavor without making the cake taste like coffee.
  • You can customize the cake by using different pans or experimenting with various frostings such as buttercream or vanilla bean icing.
  • For another coffee and chocolate treat, try the Espresso-Filled Mini Cakes recipe.
  • Ensure the coffee is hot when adding to the batter to help dissolve the cocoa and deepen the flavor.

Nutrition

  • Serving Size: 1 slice (87g)
  • Calories: 260
  • Sugar: 26 g
  • Sodium: 500 mg
  • Fat: 11 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 9.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 0 g
  • Protein: 4 g
  • Cholesterol: 35 mg

Find it online: https://emilyquickdinners.com/black-magic-cake-recipe/