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By: Becky - The Cookie Rookie
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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.
Table of Contents
What’s in this Black Magic Cake Recipe?
This Black Magic Cake is a chocolate lovers 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.
- All-Purpose Flour: Gives the cake structure and texture. Be sure to measure using the spoon-and-level method to avoid a dry, dense cake.
- Granulated Sugar: Sweetens the cake.
- Cocoa Powder: Adds rich chocolate flavor.
- Leavening: Baking soda and baking powder combine to create a light and fluffy cake.
- Kosher Salt: Enhances the chocolate flavor.
- Buttermilk: Adds moisture and a bit of tanginess.
- Vegetable Oil: Adds moisture and fat to the cake, leading to a tender structure.
- Eggs: Whole eggs and an egg white add richness and structure while keeping the cake light and airy.
- Vanilla Extract: Enhances the sweetness of the cake.
- Coffee: Enhances the chocolate flavor do the cake. You can use freshly brewed strong hot coffeeor 2 teaspoons powdered espresso powder mixed with 1 cup boiling water.
- White Icing: I love this cake served with my favorite white icing to balance the rich chocolate flavor.
Pro Tip: When baking cake, you want your eggs and dairy ingredients to be at room temp so they can create an emulsion that traps air that eventually expands with the oven’s heat, for a lighter texture.
Variations on Magic Black Cake
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.
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What is a Black Magic Cake?
The Black Magic Chocolate Cake is originally from Hershey’s. In their words it’s “a moist and magical buttermilk chocolatecakerecipe 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…
Why is it called Black Magic Cake?
The cake is named Black Magic Cake because of its dark color and rich chocolate flavor. It is believed that the name was coined due to the cake’s ability to enchant and captivate people with its delicious taste.
What’s the difference between Black Magic Cake and other chocolate cakes?
Black Magic Cake typically uses buttermilk instead of regular milk, which makes the cake extra moist and gives it a slightly tangy flavor. Additionally, the use of oil instead of butter in the recipe makes the cake denser and more tender.
Can I make Black Magic Cake without buttermilk?
Yes, you can 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.
What kind of cocoa powder should I use?
While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
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.
How to Freeze
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 chocolate buttercream, chocolate fudge frosting, cream cheese frosting, or stabilized whipped cream. Add a drizzle of chocolate syrup or caramel sauce to take it to the next level.
Recipe
Black Magic Cake Recipe
4.51 from 241 votes
Author: Becky – The Cookie Rookie
Prep: 10 minutes minutes
Cook: 50 minutes minutes
Total: 1 hour hour
Serves12 people
Print Rate
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A twist on the classic Hershey's cake, moist, fluffy and delicious!
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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
Recommended Equipment
Kitchen Scale (optional)
12-cup Bundt Pan
Instructions
Adjust oven rack to middle position and heat oven 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.
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 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 about 35-45 minutes.
Top with your favorite icing. (Find our favorite HERE)
White Icing
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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
- Want Chocolate Icing instead? Check out our recipe for Chocolate Buttercream Frosting.
- Ideally use high-quality cocoa powder. The darker the hue of the cocoa, the more satisfying the chocolate flavor will be.
- Ideally use shiny pans instead of dark pans. Dark can cause your chocolate cake to brown too early around the edges and create a hard crust on the surface and general dryness.
- When baking cake, you want your eggs and dairy ingredients to be at room temp so they can create an emulsion that traps air that eventually expands with the oven’s heat, for a lighter texture.
- Don’t overmix. Heavy mixing hand leads to tough cake textures. Instead, mix only until dry ingredients are 99.8 percent incorporated.
Storage:Store chocolate cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition Information
Calories: 472kcal (24%) Carbohydrates: 77g (26%) Protein: 5g (10%) Fat: 18g (28%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 8g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 33mg (11%) Sodium: 520mg (23%) Potassium: 168mg (5%) Fiber: 2g (8%) Sugar: 58g (64%) Vitamin A: 78IU (2%) Calcium: 59mg (6%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Chocolate Cake Recipes We Love
- The Best Chocolate Cake
- German Chocolate Cake
- Texas Sheet Cake
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- Velvet Chocolate Cake
- Hot Chocolate Bundt Cake
- Turtle Cake
Meet Becky - The Cookie Rookie
Becky is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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83 Comments
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Kelly
Posted on 10/30/2023
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?
Reply
Samantha - The Cookie Rookie
Posted on 10/30/2023
Reply to Kelly
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!
Reply
Tory
Posted on 8/31/2023
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.
Reply
Samantha - The Cookie Rookie
Posted on 8/31/2023
Reply to Tory
So glad to hear you found your way back to this recipe, Tory! Enjoy!
Reply
Meag
Posted on 8/26/2023
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.
Reply
Samantha - The Cookie Rookie
Posted on 8/28/2023
Reply to Meag
So happy to hear you’re loving this recipe, Meag!
Reply
ShanaLee
Posted on 8/3/2023
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!
Reply
Tena
Posted on 7/17/2023
Can I make the black cake and white icing on a sheet cake?
Reply
Samantha - The Cookie Rookie
Posted on 7/17/2023
Reply to Tena
Yes, you can bake the cake in a 13×9 pan for about 35-45 minutes!
Reply
Renae Greene
Posted on 4/8/2023
I have made this cake several times now. Best chocolate cake ever! Tonight I am making cupcakes with the batter to take to church.
Reply
Molly
Posted on 3/30/2023
Hi .I want to try out this recipe. Would this be suitable for a tiered cake? As in the bottom layer?
Reply
Samantha - The Cookie Rookie
Posted on 3/30/2023
Reply to Molly
We don’t see why not! You may want some cake dowels to help support the top tier!
Reply
Susan
Posted on 3/11/2023
Hi there, I made this cake with gluten free flour and I made buttermilk s with almond milk. This cake is fantastic. Even with the variations I did. Thank you.
Reply
Brian
Posted on 3/8/2023
Do you have to adjust the recipe when using 9×2 round cake pans??
Reply
Samantha - The Cookie Rookie
Posted on 3/9/2023
Reply to Brian
Yes, we would reduce the baking time by 5-10 minutes!
Reply
Kat
Posted on 2/6/2023
I’ve made this cake several times and it’s a crowd pleaser! I’m making a two layer half sheet cake. Just curious if this is the right recipe? Have you ever made this as a sheet cake
Reply
Samantha - The Cookie Rookie
Posted on 2/6/2023
Reply to Kat
Yes, this recipe can be made in a 13×9 pan. Bake for about 35-45 minutes!
Reply
Kat
Posted on 2/6/2023
Reply to Samantha - The Cookie Rookie
Thank you for your response. I was wondering about 11×15 sheet pan.
Would I need to double the recipe?
Reply
Samantha - The Cookie Rookie
Posted on 2/7/2023
Reply to Kat
We think you would need about 1.5x the recipe, but you could double it if that’s easier and bake any extra batter in a smaller cake pan or cupcake pans!
Reply
Kat
Posted on 2/10/2023
Reply to Samantha - The Cookie Rookie
One last question, can I use Cake flour or stick with APF?
Reply
Samantha - The Cookie Rookie
Posted on 2/10/2023
Reply to Kat
You can use cake flour if you prefer!
Reply