Name: Black Magic Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; ¾ cup unsweetened dark cocoa powder; 2 cups granulated sugar; 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup hot brewed coffee (strong)

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Black Magic Cake is my ultimate go-to when I want a rich, ultra-moist chocolate cake that tastes like it came from a bakery. Made with dark cocoa and a surprising secret ingredient—coffee—it delivers deep, bold flavor with an incredibly soft, tender crumb.

Why You’ll Love This Recipe

I love this cake because it’s easy to make but tastes like something I’d spend hours on. The coffee enhances the chocolate flavor (without making the cake taste like coffee), and the texture is perfectly moist without being dense. Whether I’m baking it for a birthday, holiday, or just because, this cake always impresses. Black Magic Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened dark cocoa powder
Granulated sugar
Baking powder
Baking soda
Salt
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Hot brewed coffee (strong)

Directions

I preheat my oven to 350°F (175°C) and grease two 9-inch round cake pans.
I whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
I add in the eggs, buttermilk, oil, and vanilla, then mix until smooth.
I slowly stir in the hot coffee until the batter is thin and well-combined.
I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
I let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Once cool, I frost with my favorite chocolate or cream cheese frosting.

Servings and timing

Serves: 12
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

I sometimes add a teaspoon of espresso powder to boost the chocolate depth even more. For a mocha twist, I use coffee buttercream. If I want a layered dessert, I slice each cake layer in half to make a four-layer beauty.

storage/reheating

I store the frosted cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. For freezing, I wrap the unfrosted cake layers tightly and freeze for up to 2 months. I bring slices to room temperature or warm slightly in the microwave for that just-baked softness. Black Magic Cake

FAQs

Why is it called Black Magic Cake?

Because it’s unbelievably moist, rich, and decadent—it feels like magic with every bite.

Will the cake taste like coffee?

Not at all. The coffee just deepens the chocolate flavor—it won’t taste like a mocha unless I add espresso powder or coffee frosting.

Can I make it as a sheet cake?

Yes, I bake it in a 9×13-inch pan for about 35–40 minutes instead of two round pans.

What kind of cocoa should I use?

I use dark or Dutch-process cocoa for the richest flavor and darkest color, but natural cocoa also works if that’s what I have.

Can I make it dairy-free?

Yes, I’ve used almond milk with a splash of vinegar in place of buttermilk and it turned out great.

Conclusion

Black Magic Cake is my go-to chocolate cake when I want something rich, dramatic, and incredibly easy to pull off. Every slice is soft, dark, and full of flavor—it’s the kind of cake people ask me to make again and again.