If you’ve ever been on the hunt for a chocolate cake that’s moist, rich, and just downright magical, then you’re going to love this one. The Black Magic Cake Recipe | Hersheyland Recipe is truly a showstopper—deep chocolate flavor, incredible texture, and a secret kick of coffee that takes it to the next level. I absolutely love how this turns out every single time, and I know once you try it, you’ll feel the same. So, let me walk you through all my favorite tips and tricks to nail it perfectly.
Why You’ll Love This Recipe
- Foolproof Moisture: Buttermilk and vegetable oil combine to keep the cake incredibly tender and soft.
- Deep Chocolate Flavor: Hershey’s Cocoa paired with brewed coffee really amplifies the chocolate notes.
- Versatile Baking: Works beautifully in tube pans, round pans, or a classic sheet pan for any occasion.
- Beginner-Friendly: Straightforward steps make it easy for even novice bakers to impress.
Ingredients You’ll Need
Getting the ingredients right is key to this classic Black Magic Cake Recipe | Hersheyland Recipe. Each one plays its part in creating that intense chocolatey depth and melt-in-your-mouth texture you’ll adore.
- Sugar: Granulated sugar sweetens without overpowering the chocolate.
- All-purpose flour: Provides structure but keeps the crumb soft.
- HERSHEY’S Cocoa: The star of the show; rich and robust cocoa flavor is non-negotiable here.
- Baking soda: Helps the cake rise and stay fluffy.
- Baking powder: Works with baking soda for the perfect lift.
- Salt: Balances flavors and enhances the chocolate taste.
- Eggs: Bind everything together and add richness.
- Buttermilk or sour milk: Adds tang and moisture, keeping the cake irresistibly tender.
- Coffee (strong brewed or instant): Boosts chocolate flavor—don’t skip it, trust me!
- Vegetable oil: Keeps the cake moist longer than butter would.
- Vanilla extract: Rounds out the flavors with a sweet aroma.
Variations
I love that the Black Magic Cake Recipe | Hersheyland Recipe is flexible enough to make your own. Over time, I’ve tweaked it depending on mood and occasion—so feel free to experiment with your favorite tweaks!
- Frosting Choices: My family goes crazy for classic buttercream, but I’ve also tried cream cheese frosting with great success.
- Flavor Twists: Adding a teaspoon of espresso powder with the coffee deepens the complexity even more.
- Dietary Options: Swapping in gluten-free flour blends worked well for guests with allergies.
- Pan Sizes: Whether it’s a 13×9 pan for a sheet cake or a bundt pan for a centerpiece cake, this recipe adapts beautifully.
How to Make Black Magic Cake Recipe | Hersheyland Recipe
Step 1: Prep Your Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour your choice of pan(s) thoroughly—this recipe is perfect for a 12-cup fluted tube pan, two 9-inch round pans, or even a 13×9 rectangular pan. I always lightly dust with cocoa powder instead of flour when baking this chocolate cake to avoid any white residue, which helps your cake look just as rich as it tastes.
Step 2: Mix the Dry Ingredients
In a large bowl, sift or whisk together 2 cups sugar, 1¾ cups all-purpose flour, ¾ cup HERSHEY’S Cocoa, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. I like to mix these dry ingredients first to break up any lumps and ensure even distribution—this helps your cake rise evenly and taste perfectly balanced.
Step 3: Add the Wet Ingredients and Beat
Next, add 2 eggs, 1 cup buttermilk (or sour milk if you’re in a pinch), 1 cup strong black coffee (or instant coffee dissolved in boiling water), ½ cup vegetable oil, and 1 teaspoon vanilla extract to your dry mixture. Beat on medium speed for about 2 minutes. The batter will be pretty thin—that’s exactly how it should be, so don’t worry! That thin batter means your cake will come out super moist and tender.
Step 4: Bake and Cool
Pour the batter evenly into your prepared pan(s). Bake depending on your pan choice—50 to 55 minutes for a fluted tube pan, 30 to 35 minutes for round pans, or 35 to 40 minutes for a rectangular pan. You’ll know it’s done when a wooden toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes before loosening the edges with a knife and turning it out onto a wire rack to cool completely.
Pro Tips for Making Black Magic Cake Recipe | Hersheyland Recipe
- Use Freshly Brewed Coffee: I discovered that fresh coffee (not too hot) enhances the cocoa flavor way better than just water or instant alone.
- Don’t Overmix: Mixing just enough to combine ingredients makes sure your cake isn’t dense or tough—keep it light!
- Check Early but Don’t Open the Oven Often: Start checking at the lower end of the baking time to avoid drying it out, but try to leave the oven door closed for even baking.
- Use Room Temperature Ingredients: This prevents the batter from curdling and ensures better texture in the final cake.
How to Serve Black Magic Cake Recipe | Hersheyland Recipe
Garnishes
I love topping this cake with a generous swirl of homemade chocolate buttercream or a simple vanilla bean frosting—it adds just the right creamy contrast. Sometimes, I’ll sprinkle sea salt flakes or chocolate shavings on top for a beautiful finish that wows guests every time.
Side Dishes
Pair it with fresh berries or a scoop of vanilla ice cream for some extra indulgence. I find that a cup of black coffee alongside just complements the cake’s espresso notes perfectly—makes the experience feel beautifully rounded.
Creative Ways to Present
For birthdays or special celebrations, I’ve layered this cake and filled it with espresso-spiked whipped cream, giving it a café-style vibe at home. You can also dust it lightly with cocoa powder or powdered sugar for a rustic look, or even drizzle warm chocolate ganache for an elegant touch.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cake in an airtight container at room temperature for up to 3 days. It maintains its moisture beautifully, but if your kitchen is warm, refrigerate it to avoid spoilage. Just take it out about 30 minutes before serving so the texture softens back up.
Freezing
Freezing is a lifesaver for me when I bake ahead. Wrap the cooled cake tightly in plastic wrap and then foil, or freeze individual slices in airtight containers. Thaw in the fridge overnight—this way, you can enjoy Black Magic Cake Recipe | Hersheyland Recipe anytime without losing that homemade freshness.
Reheating
When reheating, I take a slice and pop it in the microwave for about 15-20 seconds. This brings back a bit of that “fresh from the oven” warmth without drying it out. Pair with a cold glass of milk or coffee, and you’ve got a delicious snack or dessert ready in moments.
FAQs
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Can I use regular milk instead of buttermilk in this Black Magic Cake Recipe?
Yes! If you don’t have buttermilk on hand, you can create a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using it in the recipe. This acidity helps tenderize the cake and keeps the texture moist, just like traditional buttermilk.
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Why does this recipe include coffee?
Coffee intensifies the chocolate flavor without making the cake taste like coffee itself. It’s a clever flavor enhancer that gives the Black Magic Cake its deep, rich taste. Using brewed coffee or instant coffee powder both work well and add complexity to the chocolate notes.
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Can I make this cake vegan?
You can definitely experiment with plant-based alternatives! Substitute eggs with flax eggs or applesauce, use a dairy-free milk with a splash of vinegar to mimic buttermilk, and swap vegetable oil for a neutral oil. Keep in mind, the texture might vary slightly, but many have had great success with these swaps.
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What frosting pairs best with Black Magic Cake?
Classic chocolate buttercream is my go-to because it complements the cake’s richness perfectly. Vanilla bean frosting or cream cheese frosting are also fantastic if you want a lighter, tangy contrast. Feel free to get creative with ganache or whipped cream for different textures and flavors.
Final Thoughts
Honestly, this Black Magic Cake Recipe | Hersheyland Recipe is such a gem in my baking repertoire. I used to struggle with getting chocolate cakes moist and flavorful, but this one changed the game completely. It’s approachable, forgiving, and absolutely delicious every single time. Whether you’re baking for a crowd or just a midweek treat, I promise this cake will bring smiles and possibly some second helpings. Give it a try—you’re going to love it as much as I do!
Print
Black Magic Cake Recipe | Hersheyland Recipe
- Prep Time: 15 minutes
- Cook Time: 35 to 55 minutes depending on the pan
- Total Time: 3 hours (includes cooling time)
- Yield: 1 cake (12-cup fluted tube pan or equivalent volume in other pans)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Black Magic Cake recipe is a rich, moist chocolate cake made with HERSHEY’S Cocoa and enhanced with brewed coffee to deepen the chocolate flavor. The cake is made from scratch using simple ingredients like buttermilk and vegetable oil, resulting in a tender crumb and perfect for any occasion. It can be baked in various pans and frosted with your choice of icing for a truly customizable and decadent dessert.
Ingredients
Cake Ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk or sour milk
- 1 cup strong black coffee or 2 teaspoons powdered instant coffee plus 1 cup boiling water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Heat oven to 350°F. Grease and flour a 12-cup fluted tube pan, two 9-inch round baking pans, or one 13x9x2-inch rectangular baking pan, depending on your preference.
- Mix Dry Ingredients: In a large bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Add eggs, buttermilk, coffee, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed using a mixer for 2 minutes until the batter is smooth and thin.
- Pour Batter into Pan: Evenly pour the batter into the prepared baking pan(s), smoothing out the top if needed.
- Bake the Cake: Bake according to pan type: 50-55 minutes for a fluted tube pan, 30-35 minutes for 9-inch round pans, or 35-40 minutes for a rectangular pan. The cake is done when a wooden pick inserted in the center comes out clean.
- Cool and Remove from Pan: Let the cake cool for 10 minutes in the pan. Loosen the edges with a knife and remove the cake to wire racks. Cool completely before frosting.
- Frost and Serve: Once cooled, frost with your favorite icing such as buttercream or vanilla bean frosting. Slice and enjoy your decadent Black Magic Cake.
Notes
- This cake is a beginner-friendly scratch alternative to boxed chocolate cake mixes, producing rich and moist results.
- The secret ingredient, coffee, enhances the chocolate flavor without tasting like coffee.
- You can use either freshly brewed strong black coffee or instant coffee dissolved in boiling water.
- Feel free to customize the cake by using different pan shapes or icings.
- For a coffee lover, try pairing with Espresso-Filled Mini Cakes for another delicious chocolate treat.
Nutrition
- Serving Size: 1 slice (87g)
- Calories: 260
- Sugar: 26g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
