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This Black Magic Cake is a take on Hershey’s black magic chocolate cake and it’s one of the best cakes ever! Perfectly moist chocolate cake covered in the best white icing. This. Is. Sublime.
5-Star Review
“This is the best chocolate cake I’ve ever eaten!” -Kelly
Black Magic Cake Recipe
This Black Magic Cake is a chocolate lover’s dream. Simple and straightforward, this is one of those chocolate desserts that everyone will love. Coffee enhances the chocolate flavor, and buttermilk helps make this chocolate cake super moist.
The Black Magic Chocolate Cake is originally from Hershey’s. In their words it’s “a moist and magical buttermilk chocolate cake recipe that will have your friends demanding seconds.” And they aren’t wrong! It’s everything a great chocolate cake should be—moist, bursting with chocolate flavor, and easy to make. Maybe that’s why it’s called black magic, something this delicious shouldn’t be this simple to pull together.
Black Magic Cake Recipe
Equipment
- Kitchen Scale (optional)
- 2 8-inch Round Cake Pan OR (Use shiny pans instead of dark pans)
- 9×13 Baking Pan OR (Use shiny pans instead of dark pans)
- 12-cup Bundt Pan (Use shiny pans instead of dark pans)
- Stand Mixer
Ingredients
- 1¾ cups all-purpose flour 210 grams
- 2 cups granulated sugar 400 grams
- ¾ cup unsweetened cocoa powder 63 grams
- 2 teaspoons baking soda 12 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup buttermilk 227 grams, room temperature
- ½ cup vegetable oil 100 grams
- 2 large eggs 100 grams, room temperature
- 1 egg white 35 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup freshly brewed strong hot coffee 227 grams (or 2 teaspoons powdered espresso powder mixed with 1 cup boiling water)
- White Icing Click for our favorite recipe or try Chocolate Buttercream Frosting.
Instructions
- Adjust oven rack to the middle position and heat to 350°F. Spray your chosen baking pan(s) with nonstick baking spray.
- Sift together flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer. Beat with the paddle attachment on low speed, just until combined. Be careful not to overmix. Heavy mixing hand leads to tough cake textures.1¾ cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
- In a different bowl combine buttermilk, oil, eggs, and vanilla.1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract, 1 egg white
- Return the mixer to low speed and slowly add the wet ingredients to the dry ingredients. Mix about 15-20 seconds just until ingredients are incorporated.
- Add the coffee and stir, on low speed, just until combined.1 cup freshly brewed strong hot coffee
- Pour the cake batter (it will be very thin) into the cake pan(s) and bake until a toothpick inserted in the center comes out clean. Baking time for the 8-inch cake pans is 35-40 minutes, for the Bundt pan 50-55 minutes, and for the 13×9 pan 35-45 minutes.
- Top with your favorite icing. (Find our favorite favorite icing).White Icing
Becky’s Tips
- Original cake recipe: Hershey Black Magic Cake
- Yield: Two (8-inch) round cake pans or one 13x9x2 or one 12-cup Bundt pan
- Substitute buttermilk with regular milk mixed with vinegar or lemon juice. Mix one tablespoon of vinegar or lemon juice with one cup of milk and let it sit for 5-10 minutes before using it in the recipe.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Black Magic Cake Step by Step
Get the oven and pan ready: Adjust oven rack to middle position and heat oven to 350°F. Spray your chosen baking pan(s) with nonstick baking spray.
Sift dry ingredients: Sift together 1 3/4 cups flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt into the bowl of an electric mixer. Beat with the paddle attachment on low speed, just until combined.
Combine wet ingredients: In a different bowl, combine 1 cup of buttermilk, 1/2 cup of oil, 1 egg white, and 1 teaspoon vanilla.
Add wet to dry ingredients: Return the mixer to low speed and slowly add the wet ingredients to the dry ingredients. Mix about 15-20 seconds just until ingredients are incorporated.
Stir in the coffee: Add 1 cup of freshly brewed strong hot coffee and stir, on low speed, just until combined.
Pour batter into pans: Pour the cake batter (it will be very thin) into the cake pan(s) and bake until a toothpick inserted in the center comes out clean. Baking time for the 8-inch cake pans is 35-40 minutes, the Bundt pan 50-55 minutes, and for the 13×9 pan 35-45 minutes.
Top with icing and enjoy: Top with your favorite icing and enjoy.
Variations
This rich chocolate cake is great as is, but you can also combine it with other flavors to create a whole new experience. Try some of these variations:
- Mint: Add some peppermint extract to the batter and top with a layer of mint chocolate frosting for a refreshing twist.
- Peanut Butter: Mix some creamy peanut butter into the batter and top with a layer of peanut butter frosting for a rich and nutty flavor.
- Raspberry: Swirl some raspberry jam into the batter and top with a layer of cream cheese frosting for a fruity and tangy twist.
- Orange: Add some orange zest to the batter and top with a layer of chocolate ganache icing for a citrusy and decadent treat.
- Mocha: Mix some extra instant coffee or espresso powder into the batter and top with a layer of mocha frosting for a coffee-infused twist.
- S’mores: Top the cake with a layer of marshmallow frosting, sprinkle with graham cracker crumbs, and finish with a drizzle of melted chocolate for a campfire-inspired treat.
How to Store
Store Black Magic Cake in an airtight container or cake dome at room temperature for up to 3 days or in the refrigerator for up to 1 week. Enjoy at room temperature.
Freeze Black Magic Cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
While I love this chocolate cake topped with my favorite white icing, it’s also delicious with a rich chocolate buttercream, an uber chocolaty chocolate fudge frosting, or if you want something really decadent, stabilized whipped cream. I sometimes like to add a touch of chocolate syrup or, for a change of pace, caramel sauce to take it to the next level.
We love this cake!! Have made it several times. Has anyone done it cupcake style? If so, how long did you bake?
This is the best chocolate cake I’ve ever eaten!
Thank you ill take a picture when I’ve mode it x Louisa
We make this all the time, with cream cheese frosting. It’s my birthday cake every year! I was wondering though, is there a way to make this into cookies? I found cream cheese morsels and bought two bags. How can I thicken the batter to make it into cookies? Or is it even possible?
Hi Kelly, check out our cake mix cookies post (click here) for info on how to do that. I would keep all dry ingredients (like a boxed cake mix), then add just the eggs and vegetable oil to start. Add more liquid (either buttermilk or coffee) until you reach a cookie-like consistency. I will caution you that I have not personally tried to cookie-fy this recipe, though, so no guarantees on the outcome!
I made this cake for my sons first birthday. It was so delicious. My husband ate half of it that night, I was shocked lol. I’m making it again next week for his 2nd birthday. I frantically searched for it, I’m surprised I didn’t pin it before but happy I could just now. We love this cake.
So glad to hear you found your way back to this recipe, Tory! Enjoy!
This is my go-to chocolate cake! It is rich and moist and always a crowd pleaser. It also bakes relatively flat so it’s good for when I’m feeling too lazy or rushed to level off the tops.
So happy to hear you’re loving this recipe, Meag!
I made this cake for my son’s birthday this week. It was so so good. Everyone loved it. I was concerned when I poured the coffee and how runny the batter was but it turned out so well. Definitely making this one again!
Can I make the black cake and white icing on a sheet cake?
Yes, you can bake the cake in a 13×9 pan for about 35-45 minutes!
Also, vanilla sour cream frosting is great with this recipe.
I have made this cake several times now. Best chocolate cake ever! Tonight I am making cupcakes with the batter to take to church.
Was wondering about cupcakes! Did they come out the same? We LOVE the cake, but wanted to try cupcakes