Description
This Black Magic Cake recipe is a rich, moist, and deeply chocolatey treat enhanced with the secret ingredient of coffee to boost the chocolate flavor. Made with Hershey’s Cocoa, buttermilk, and vegetable oil, this beginner-friendly cake is perfect for any occasion. It can be baked in various pans and customized with your favorite frosting, such as buttercream or vanilla bean icing.
Ingredients
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
- Prepare Oven and Pans: Preheat your oven to 350°F. Grease and flour your choice of baking pans: a 12-cup fluted tube pan, two 9-inch round pans, or one 13x9x2-inch rectangular pan.
- Mix Dry Ingredients: In a large bowl, combine 2 cups sugar, 1 3/4 cups all-purpose flour, 3/4 cup Hershey’s Cocoa, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Stir well to evenly distribute all dry ingredients.
- Add Wet Ingredients: To the dry mixture, add 2 eggs, 1 cup buttermilk, 1 cup brewed coffee (or dissolved instant coffee), 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Beat the mixture on medium speed for 2 minutes. The batter will be thin, which is expected.
- Pour and Bake: Pour the cake batter evenly into the prepared pans. Bake according to your pan choice: 50 to 55 minutes for a fluted tube pan, 30 to 35 minutes for round pans, or 35 to 40 minutes for a rectangular pan. Check doneness by inserting a wooden pick into the center; it should come out clean.
- Cool and Frost: Let the cake cool for 10 minutes in the pan. Loosen the cake from the sides and remove it onto wire racks to cool completely. Once cooled, frost with your desired icing such as buttercream or vanilla bean frosting.
Notes
- Skip the boxed cake mixes; this homemade recipe delivers moist, rich chocolate flavor with simple pantry ingredients.
- The coffee adds depth and enhances the chocolate taste without making the cake taste like coffee.
- You can substitute strong brewed coffee with instant coffee dissolved in boiling water.
- Try different pan shapes to vary presentation and bake times.
- Customize with your favorite frostings such as buttercream or vanilla bean icing for extra flavor.
- For a fun twist, try the Espresso-Filled Mini Cakes recipe for a more flavorful coffee-chocolate treat.
Nutrition
- Serving Size: 1 slice (87g)
- Calories: 260
- Sugar: 26g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
