Black Magic Cake is the ultimate chocolate lover’s dream—rich, moist, and intensely flavorful. Made with coffee to enhance the deep chocolate taste, this legendary cake is soft, decadent, and perfect for any occasion. Whether you’re celebrating a birthday or simply craving a slice of indulgence, this cake is sure to impress!
Why You’ll Love This Recipe
- Ultra Moist – Thanks to buttermilk and coffee, every bite is tender and rich.
- Deep Chocolate Flavor – Coffee intensifies the chocolatey goodness.
- Simple Ingredients – Made with pantry staples.
- Perfect for Any Occasion – Ideal for birthdays, holidays, or special treats.
- Versatile – Pairs beautifully with various frostings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot brewed coffee
Directions
- Preheat the Oven: Set to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Stir in eggs, buttermilk, oil, and vanilla. Slowly mix in hot coffee until smooth.
- Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let cakes cool in pans for 10 minutes, then transfer to a wire rack. Frost with your favorite chocolate frosting.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Bake Time: 30-35 minutes
- Total Time: 50 minutes
Variations
- Extra Dark Version – Use dark cocoa powder for an even richer taste.
- Gluten-Free – Use a gluten-free flour blend.
- Mocha Flavor – Add espresso powder for a stronger coffee note.
- Frosting Ideas – Pair with cream cheese frosting, ganache, or peanut butter frosting.
- Cupcake Version – Bake in a muffin tin for 18-20 minutes.
Storage/Reheating
- Storage: Keep covered at room temperature for 2 days or in the fridge for up to a week.
- Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw before frosting.
- Reheating: Enjoy at room temperature or microwave a slice for 10 seconds.
FAQs
What makes this cake so moist?
The combination of buttermilk, oil, and hot coffee keeps it ultra-moist.
Can I substitute the coffee?
Yes! Use hot water or milk, but coffee enhances the chocolate flavor.
Do I have to use buttermilk?
For best results, yes! But you can make a substitute with milk and vinegar.
What’s the best frosting for this cake?
Chocolate ganache, buttercream, or whipped frosting all pair beautifully.
Can I make this as a sheet cake?
Yes! Bake in a 9×13-inch pan for about 35-40 minutes.
How do I prevent the cake from sticking?
Grease and flour your pans or use parchment paper for easy removal.
Can I add mix-ins?
Yes! Try chocolate chips, nuts, or even a hint of cinnamon.
Why does my batter seem thin?
That’s normal! The thin batter creates a super moist cake.
Can I make this dairy-free?
Use almond milk with vinegar instead of buttermilk, and dairy-free frosting.
How do I get even cake layers?
Use a kitchen scale to divide the batter evenly between pans.
Conclusion
Black Magic Cake is the ultimate chocolate cake—deeply rich, incredibly moist, and easy to make. Whether topped with a creamy frosting or served with a scoop of ice cream, this cake is pure magic in every bite. Try it today and enjoy a truly indulgent dessert!
Print
Black Magic Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
Description
This Black Magic Cake is the ultimate moist, fudgy, and decadent chocolate cake, made with coffee to enhance the deep cocoa flavor. It’s a foolproof recipe perfect for birthdays, celebrations, or whenever you crave a rich chocolate dessert!
Ingredients
- For the Cake:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
- For the Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (adjust for consistency)
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the Wet Ingredients:
- Add eggs, buttermilk, vegetable oil, and vanilla extract.
- Beat on medium speed for 2 minutes until smooth.
- Add Hot Coffee:
- Stir in hot coffee (the batter will be thin—this is normal!).
- Bake the Cake:
- Pour batter evenly into the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack.
- Make the Frosting:
- In a bowl, beat butter until creamy.
- Add powdered sugar, cocoa powder, and salt, mixing until combined.
- Beat in vanilla extract and heavy cream until fluffy.
- Assemble & Frost:
- Once cakes are fully cooled, spread frosting between layers and over the top and sides.
- Slice & Enjoy!
Notes
- No buttermilk? Use 1 cup milk + 1 tablespoon vinegar and let sit for 5 minutes.
- For extra decadence, add chocolate chips to the batter or drizzle with ganache!
- Storage: Keep covered at room temp for 2 days or refrigerate for up to 5 days.
Nutrition
- Calories: ~400
- Sugar: ~45g
- Sodium: ~300mg
- Fat: ~18g
- Saturated Fat: ~8g
- Carbohydrates: ~58g
- Fiber: ~3g
- Protein: ~5g
- Cholesterol: ~50mg
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