This moist, decadent Black Magic Cake is iced with a silky chocolate buttercream frosting. A perfectly portable dessert, it’s baked in a 9 x 13-inch pan and is terrific to bring for picnics and potlucks!
I had no event in which to take this easy dark chocolate cake, but with home renovations in progress, I’ve scaled back to simpler dessert creations. This two bowl, easy chocolate cake recipe was a win for me, a win for the family.
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What is a Black Magic Cake?
Black Magic cakes have been around for eons. Originating from Hershey’s, this moist, rich cake is infused with a cup of strong coffee to intensify the chocolate flavor. This 9 x13-inch version makes for a perfect snack cake. A slice of this old fashioned, chocolate buttermilk cake is a delightful after school treat or after dinner dessert and is definitely less caloric that a slice of layer cake laden with frosting.
Speaking of buttermilk, this ingredient works its magic, too, by ensuring a tender crumb. And take a gander at the photo below and you’ll see why the frosting bowl must be licked! The chocolate buttercream is smooth and luscious.
Easy Dark Chocolate Cake
Maybe not quite black, but this recipe does make a dark chocolate cake. King Arthur Flour sells a black cocoa that could create an even darker cake. It’s Dutch-processed so you can’t just swap it out for regular cocoa as the leaveners also need to be tweaked. But feel free to accentuate the intensity by substituting 1/4 cup or less of the regular cocoa powder for the black cocoa if you’d like to go that route.
This dark chocolate cake recipe is also super easy. Only two bowls needed. One for the cake batter and one for the frosting. Baking it in a 9 x 13-inch pan makes it a snap to frost compared to a layer cake.
Tips for Making This Black Magic Cake
This cake can be made as a Bundt cake, layer cake, cupcakes or a snack cake, like above. All of the alternatives are baked at 350 degrees, but the baking time will vary:
- 12 Cup Bundt Pan – bake for 50-55 minutes
- 2 9-inch Round Cake Pans – bake for 30-35 minutes
- 24 Cupcakes– bake for 20-25 minutes
- 9 x 13-inch Cake Pan – bake for 35-40 minutes
PRO-Tip: If you don’t have buttermilk on hand you can make it at home. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add milk up to the 1 cup mark. Let sit for a few minutes as the acid will slightly curdle or thicken the milk. Use as “buttermilk” in the recipe.
More Chocolate Cake Recipes You’ll Love
When it comes to any celebration at our house, invariably a chocolate cake recipe will be requested. A Gooey Upside Down German Chocolate Cake would be my first choice, though we’d all enjoy a big slice of this French Silk Chocolate Cake. This Chocolate Turtle Bundt Cake is a delicious option and my family adores my old-fashioned Chocolate Mayonnaise Cake or my Fudgy Chocolate Sheet Cake.
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2/3 cup cocoa powder
- 1/2 cup (1 stick butter)
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla
1. Heat oven to 350°F. Grease and flour one 13 x 9 x 2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.
3. Bake 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool on a wire rack. Frost as desired.
4. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
5. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
Cake recipe adapted from Hershey's.
Serving Size:1 slice
Amount Per Serving: Calories: 224Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 241mgCarbohydrates: 41gFiber: 1gSugar: 31gProtein: 3g