Black Magic Cake
This fantastic black magic cake is exceptionally moist, rich, and oh-so-chocolatey. Plus, it’s super easy to whip up, no need to use a mixer! Dump and bake has never been tastier.
Sometimes a simple recipe can be so magical, as is true with this black magic cake. I’ve made it my go-to chocolate cake recipe because it’s so, so simple. Changing out the frosting to your mood delivers a fool-proof dessert that never disappoints. The best part is that you don’t even need a mixer.
Let’s face it. We’re busy, sometimes too busy. And the thought of baking seems so daunting. Lucky for you, here is a black magic cake to the rescue. I remember when my son was four years old, and he loved to make this cake. He could do it all by himself, then I put it in the oven for him. It was so much fun.
What Makes Cake Magic
If you’ve never tried this cake, you’re missing out! Intense dark chocolate flavor and a hint of coffee turn this decadent dessert dark enough to cheerfully replace any dark chocolate bar. Frosting is optional, but it only makes it better. Buttercream, peanut butter, cream cheese, you name it.
And, of course, how easy is it to mix all the ingredients in a bowl, pour the batter into the cake pan, and bake? It’s easier and better than a boxed cake mix. I tried to take more photos, but my family ate it faster than I could shoot.
How to Make Black Magic Cake
- Mix dry ingredients in a bowl.
- Add the buttermilk, eggs, vanilla, coffee, and oil. Mix well, and pour into a greased and floured cake pan.
- Bake in a 350℉ (175℃) oven for 50-60 minutes, depending on your oven. Cool, frost if desired with cream cheese frosting or ganach, and enjoy.
Recipe Tips and Notes
- Replace the coffee with water if you hate coffee, or replace it with decaf if you’re worried about the caffeine.
- To turn this recipe into cupcakes, divide the batter into a prepared muffin pan and reduce the baking time by about 20 minutes. Start checking for doneness at around 15 minutes because everyone’s oven is different.
Make-Ahead and Storage Instructions
Yes, yes, yes. Make this cake a day or two ahead and keep it covered so it doesn’t dry out. It also freezes well, whole or in individual slices.
It’s comforting to know I have the perfect side for a cup of coffee if someone in my family shows up unexpectedly. Thaw a few slices in the microwave while the coffee is brewing, and you become the perfect host.
More Easy, Decadent Dessert Recipes to Try
By Imma
This recipe was adapted from the recipe on Hershey’s website. You can use a store-bought frosting if you’re pressed for time, or use the one below. It also stands perfectly well on its own without frosting!
This blog post was initially published in April 2013 and has been updated with additional tips and beautiful new photos.
Black Magic Cake
Ingredients
- 1¾ cups (350g) sugar
- 1¾ cups (210g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1 teaspoon (6g) baking soda
- 1 teaspoon (4g) baking powder
- 1 teaspoon (6g) salt
- 2 large eggs
- 1 cup (236ml) buttermilk (or 1 cup milk with 1 tablespoon white vinegar)
- 1 cup (236ml) espresso, strong black coffee, or 3 teaspoons instant coffee dissolved in 1 cup of boiling water
- ½ cup (118ml) oil (any neutral-flavored oil like canola, avocado, etc.)
- 2 teaspoons (10ml) vanilla extract
Instructions
- Adjust oven rack to lower-middle position and preheat to 350℉ (175℃).
- Grease and flour a cake pan or line a muffin pan with baking cup liners.
- In a large bowl, mix the sugar, flour, cocoa, baking soda, baking powder, and salt.
- Add eggs, buttermilk, coffee, oil, and vanilla extract. Mix with a spatula or wooden spoon for about 2 minutes (the batter will be thinner than usual). Pour batter evenly into the prepared cake or muffin pans.
- Bake at 350℉ (175℃) for 50-60 minutes for a cake or 15 minutes for cupcakes. A wooden pick inserted in the center will come out clean. Remove from the pan and cool completely on a rack.
- Optional frost with cream cheese frosting or ganache. See notes.
Tips & Notes:
- Cream cheese frosting: In a large bowl, cream 8 ounces unsalted butter and 8 ounces cream cheese (softened) with an electric mixer. Whisk in 2 cups powdered sugar, a cup at a time, until smooth and creamy. Stir in 1 teaspoon vanilla extract and frost the cake or cupcakes.
- Ganache for frosting a cake is also good.
- Feel free to adjust the sugar to your tastes. I used 1½ cups, and it was still sweet enough.
- The coffee is what makes this cake black, but you can leave it out if you don’t like it. Or you could replace it with decaf or a non-coffee substitute.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Pls can we have the recipe in grams?
Hi can I get a Black Forest or this black magic recipe is the same for Black Forest I really need it
No, it is not the same. However, you can use it in place of the chocolate cake in a Black Forest cake.
I dont eat eggs, what can I substitute
Hi. I haven’t made this recipe without using eggs, so I can’t say for sure. However, many vegans replace them with 3 tablespoons aquafaba per egg.
🙂 i LOVE the name of this cake 🙂 it looks great too.
Oh, your cupcakes look delicious! I’ve always heard that coffee intensifies the flavor of chocolate but have yet to use it myself. I’ll have to try your black magic cake 🙂
Cindy, coffee really intensifies chocolate cake and gives it a rich taste . Give it a try, you won’t regret it! Thanks for stopping by
I’ve never tried black magic cake before, but it sounds so good – I love anything chocolate and coffee flavoured! I really love the look of your frosting too!
Thanks Rosie