This is Hershey’s black magic cake with rich chocolate flavor, moist texture, and fantastic flavor. You’ve probably already tried it, but believe me, this black magic cake from scratch is much better.
This is one of the best black cakes I’ve made. Usually, layered cakes look difficult to prepare, but this is a simple cake with cocoa powder.
It is quick and easy to prepare a gorgeous black magic cake for your family. All you need to do is mix the ingredients, bake the layers, prepare the frosting, and assemble the cake. Your family will love this soft, moist, and airy black cake.
What makes this chocolate cake moist?
This black magic cake is super moist because it contains such ingredients as vegetable oil, buttermilk, and one cup of coffee.
Substitutions and Additions:
- You can use 1 cup sour milk instead of 1 cup buttermilk.
- You can also use a 12 cups bundt pan or 9×13 inch baking pan. Please note that the baking time may change.
- You can top the cake with any frosting you have.
In The Fridge:
You can store this black cake in the fridge for up to 7 days. To store, wrap leftovers with plastic wrap or place them in an airtight container.
In The Freezer:
To freeze the leftover black magic cake, double wrap leftovers with plastic wrap or place them in a freezer-safe container. Store in the freezer for 2-3 months.
Tips to make the Best Black Magic Cake
If you don’t have buttermilk, you can quickly prepare the homemade one. To make 1 cup buttermilk add 1 tbsp white vinegar to the measuring cup. Then, add enough milk to measure 1 cup. Mix together. Let’s sit for 5-10 minutes.
We have used two different types of frosting in this recipe, but you can double one of them and use only one. You can also use any of your favorite frostings for this cake.
For the cake:
- - 2 cups granulated sugar;
- - 1 ¾ cups all-purpose flour;
- - ¾ cup baking cocoa, unsweetened;
- - 1 ½ tsp baking powder;
- - 1 ½ tsp baking soda;
- - 1 tsp salt;
- - 2 large eggs, room temperature;
- - 1 cup buttermilk;
- - 1 cup strong coffee;
- - ½ cup vegetable oil;
- - 1 ½ tsp vanilla extract.
For the chocolate cream cheese frosting:
- - 4 oz cream cheese, softened;
- - 4 tbsp unsalted butter, softened;
- - 1 tsp vanilla extract;
- - 8 oz powdered sugar;
- - ¼ cup baking cocoa, unsweetened;
- - a pinch of salt.
For the chocolate frosting:
- - 3 tbsp unsalted butter;
- - 3 tbsp baking cocoa, unsweetened;
- - 1 tbsp warm water;
- - 1 tbsp coffee-flavored liqueur;
- - 1 cup powdered sugar.
- Preheat the oven to 350°F. Grease with non-stick cooking spray and line with parchment paper two 9-inch round baking pans. Set aside.
- In a mixing bowl, stir together the dry ingredients (sugar, flour, baking cocoa, baking powder, baking soda, and salt. Create a well in the center. Set aside.
- In another bowl, whisk together the wet ingredients (eggs, buttermilk, coffee, vegetable oil, and vanilla extract). Pour into the dry ingredients. Beat using an electric mixer on medium speed for 1-2 minutes or until combined and no lumps remain.
- Pour the batter into the prepared pans. Bake in the preheated oven for 30-35 minutes or until ready. Check the readiness of the black magic cake using a toothpick inserted in the center, if it comes out clean - the cake is ready.
- When ready, remove from the oven and let cool for 10-15 minutes in the pan. Then, remove it from the pan and place it on a cooling rack. Let them cool completely.
- While the cake layers are cooling, prepare the chocolate cream cheese frosting. In a mixing bowl, beat together cream cheese, butter, and vanilla extract. Then, beat in powdered sugar, baking cocoa, and salt at a low speed until completely combined. Spread over the bottom layer of the cake. Top with another layer of the cake. Press gently.
- Prepare the chocolate frosting. In a saucepan, melt butter. Then, stir in unsweetened cocoa, water, and liqueur. Remove from the heat and beat in powdered sugar. Add more warm water if the frosting is too thick. Top the cake with this frosting. Let's set, slice, and enjoy!