Name: Black Magic Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: For the Cake:; 1¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 cups granulated sugar; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup freshly brewed hot coffee (or hot water); Optional Chocolate Frosting:; ½ cup unsalted butter, softened; ½ cup unsweetened cocoa powder; 2–2½ cups powdered sugar; 2–4 tbsp heavy cream or milk; 1 tsp vanilla extract; Pinch of salt

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Black Magic Cake is one of my favorite chocolate cakes to make because it’s unbelievably rich, moist, and decadent. I love how its deep, dark color and intense cocoa flavor live up to its name — it truly feels like magic in every bite. Whether I’m baking it for a special occasion or just because I’m craving chocolate, this cake never disappoints.

Why You’ll Love This Recipe

I love this cake because it’s easy to make yet tastes like something straight from a bakery. The secret is using coffee in the batter, which enhances the chocolate flavor and keeps the cake tender and moist. It requires no fancy techniques — just a few simple ingredients mixed together — but the result is an irresistibly soft, fudgy cake with a rich, velvety crumb. It’s perfect with a silky chocolate frosting or a dusting of powdered sugar.

Ingredients

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

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Freshly brewed hot coffee (or hot water)

For the frosting (optional):

Unsalted butter, softened
Cocoa powder
Powdered sugar
Heavy cream or milk
Vanilla extract
Pinch of salt

Directions

I start by preheating the oven to 350°F (175°C) and greasing two 9-inch round cake pans (or lining them with parchment paper).
In a large mixing bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
I add the eggs, buttermilk, oil, and vanilla extract, and whisk until the batter is smooth and thick.
Carefully, I pour in the hot coffee and stir until the batter is well combined. It will be thin, but that’s what makes the cake so moist.
I divide the batter evenly between the pans and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, I beat the butter until creamy, then mix in the cocoa powder, powdered sugar, cream, vanilla, and salt until fluffy and spreadable.
Once the cake is completely cool, I frost it generously, layering it with chocolate goodness.

Servings and Timing

This recipe serves about 10–12 people. The prep time takes around 15 minutes, and baking takes about 35 minutes. Cooling and frosting take an additional 30 minutes.

Variations

Sometimes I add a teaspoon of espresso powder to deepen the chocolate flavor even more. For a twist, I’ve made it with a cream cheese frosting instead of chocolate, which gives a delicious contrast. I’ve also turned this recipe into cupcakes or a sheet cake for easier serving. If I’m feeling adventurous, I drizzle salted caramel on top for an extra layer of indulgence.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. To keep it moist, I cover it tightly with plastic wrap or place it in an airtight container. It also freezes beautifully — I wrap slices individually and thaw them at room temperature when I’m ready to enjoy.

FAQs

Why is it called “Black Magic Cake”?

The name comes from its almost black color and incredibly rich flavor — it feels like magic how simple ingredients create such an indulgent dessert.

Do I have to use coffee?

I love using coffee because it enhances the chocolate flavor, but I can substitute hot water if I prefer. The cake will still be moist and delicious.

Can I make this cake dairy-free?

Yes, I use plant-based milk with a tablespoon of vinegar instead of buttermilk, and dairy-free butter for the frosting.

How do I make the cake extra moist?

The key is not to overbake it and to keep the batter slightly thin — that’s what gives it its signature texture.

Can I make it in advance?

Yes, I often bake the layers a day ahead, wrap them well, and frost them the next day. It actually gets even better after sitting overnight.

Conclusion

Black Magic Cake is the ultimate chocolate lover’s dream — dark, moist, and completely irresistible. I love how simple it is to make yet how luxurious it tastes. Every bite melts in my mouth, rich with deep cocoa flavor and a touch of sweetness. Whether it’s for a birthday, a dinner party, or just a cozy night in, this cake always feels a little bit magical.