Black Magic Cake

Name: Black Magic Cake
Prep time: 35 min
Cook time: 32 min
Total time: 2 h 20 min
Ingredients: Baking spray with flour, for two 9-inch round cake pans; 2 cups (240 g) all-purpose flour; 2 cups (400 g) granulated sugar; 3/4 cup (65 g) natural unsweetened cocoa powder; 2 teaspoons (10 g) baking soda; 1 teaspoon (4 g) baking powder; 1 teaspoon (6 g) fine salt; 2 large eggs, room temperature; 1 cup (240 ml) buttermilk, room temperature; 1/2 cup (120 ml) neutral oil; 2 teaspoons (10 ml) vanilla extract; 1 cup (240 ml) hot strong coffee; 1 cup (226 g) unsalted butter, softened; 3 1/2 cups (420 g) powdered sugar; 3/4 cup (65 g) natural unsweetened cocoa powder; 1/3 cup (80 ml) heavy cream, plus more only if needed; 2 teaspoons (10 ml) vanilla extract; 1/4 teaspoon (1.5 g) fine salt

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Whisk the dry ingredients, add eggs, buttermilk, oil, and vanilla, then mix in hot coffee last. Bake two 9-inch layers at 350°F for about 30 to 34 minutes, cool completely, and finish with chocolate frosting.

Jump to Recipe

Black Magic Cake earns the name from the way a fairly loose cocoa batter turns into an unusually dark, moist cake. Hot coffee deepens the cocoa without making the finished cake taste like coffee, while buttermilk keeps the crumb tender and gives the baking soda enough acidity to work properly.

The batter is supposed to look thinner than a butter cake batter, so do not panic and add extra flour. The important part is measuring the flour and cocoa accurately, mixing only until the batter is smooth, and getting the layers out of the oven before the edges dry out. Cool them completely before frosting or the buttercream will slide right off.

Prep35 minutes

Cook32 minutes

Total2 hrs 20 min

Serves12 servings

DifficultyMedium

Ingredients

Servings

Baking spray with flour, for two 9-inch round cake pans
2 cups (240 g) all-purpose flour
2 cups (400 g) granulated sugar
3/4 cup (65 g) natural unsweetened cocoa powder
2 teaspoons (10 g) baking soda
1 teaspoon (4 g) baking powder
1 teaspoon (6 g) fine salt
2 large eggs, room temperature
1 cup (240 ml) buttermilk, room temperature
1/2 cup (120 ml) neutral oil
2 teaspoons (10 ml) vanilla extract
1 cup (240 ml) hot strong coffee
Chocolate frosting: 1 cup (226 g) unsalted butter, softened
3 1/2 cups (420 g) powdered sugar
3/4 cup (65 g) natural unsweetened cocoa powder
1/3 cup (80 ml) heavy cream, plus more only if needed
2 teaspoons (10 ml) vanilla extract
1/4 teaspoon (1.5 g) fine salt

Instructions

1Heat the oven to 350°F. Coat two 9-inch round cake pans with baking spray containing flour, then line the bottoms with parchment rounds.
2Whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until the cocoa is evenly distributed.
3Add the eggs, buttermilk, oil, and vanilla. Mix on low until the dry ingredients are moistened, then on medium for about 45 seconds until smooth.
4With the mixer on low, pour in the hot coffee in a slow stream. Scrape the bowl and mix just until the batter is uniform. It will be thin; that is correct.
5Divide the batter evenly between the pans. Bake 30 to 34 minutes, until the centers spring back lightly and a toothpick comes out with a few moist crumbs but no wet batter.
6Cool in the pans for 10 minutes, then turn the layers onto racks, remove the parchment, and cool completely before frosting.
7Beat the softened butter until creamy. Sift in the powdered sugar and cocoa, add the cream, vanilla, and salt, then beat on low until combined and on medium-high for 2 minutes. Add cream 1 tablespoon at a time only if the frosting is too stiff.
8Set one cake layer on a plate, spread with frosting, add the second layer, then frost the top and sides. Let the finished cake stand about 20 minutes before slicing so the frosting settles.

Nutrition Information

Estimated per serving: 1 of 12 servings.

630Calories

6 gProtein

91 gCarbohydrates

30 gTotal Fat

14 gSaturated Fat

5 gFiber

69 gTotal Sugars

320 mgSodium

90 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Use natural unsweetened cocoa with the baking soda in this formula. Dutch-process cocoa changes the acidity and can alter the rise.
The coffee should be hot, not violently boiling. Its job is to bloom the cocoa and loosen the batter, not cook the eggs.
Do not frost warm cake layers. Even slightly warm centers can soften the buttercream enough to make the layers slide.

Substitutions

hot coffee → hot water The cake will still work, but the chocolate flavor will be a little less deep.

buttermilk → 1 cup whole milk mixed with 1 tablespoon lemon juice and rested 5 minutes This gives the batter the acidity it needs, though cultured buttermilk gives the best flavor.

neutral oil → canola, vegetable, or avocado oil Use a mild oil so the cocoa remains the main flavor.

Storage Instructions

Keep the frosted cake covered at cool room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated slices toward room temperature before serving so the crumb and frosting soften.

Make Ahead

Bake the layers up to 2 days ahead, cool completely, wrap tightly, and refrigerate. The unfrosted layers can also be frozen for up to 2 months; thaw while wrapped before frosting.

Allergen Note

Contains wheat, egg, and milk.

Frequently Asked Questions

Why is Black Magic Cake batter so thin?

The hot coffee adds a full cup of liquid after the other wet ingredients, so the batter is intentionally loose. That extra moisture is one reason the baked cake stays soft. Do not add extra flour to thicken it.

Does Black Magic Cake taste like coffee?

Not strongly. Coffee amplifies roasted cocoa flavors, but the finished cake still reads as chocolate. If you do not use coffee, hot water is the cleanest substitute.

Can I bake this in a 9x13 pan?

Yes. Use a greased 9x13-inch pan and begin checking around 35 minutes. The exact time will vary because the center is deeper than two round layers.

Why did my chocolate cake turn dry?

The usual cause is overbaking or too much flour. Measure flour by weight when possible and pull the cake when a tester shows moist crumbs rather than waiting for it to come out completely dry.