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Black Magic Cake

A moist and magical cake recipe that will have your friends demanding seconds. Personalize it using different cake pans or by adding buttercream icing.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories260
Calories from Fat90
Total Fat11 g17% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium480 mg20% DV
Total Carbohydrates41 g14% DV
Dietary Fiber1.0 g4% DV
Sugars26 g
Protein4 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories260
Calories from Fat90
Total Fat11 g17% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium480 mg20% DV
Total Carbohydrates41 g14% DV
Dietary Fiber1.0 g4% DV
Sugars26 g
Protein4 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1 cup buttermilk or sour milk *
  • 2 cups sugar
  • 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda

Directions

  • 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan, two 9-inch round baking pans or one 13x9x2-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 50 to 55 minutes for fluted tube pan, 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired. Makes 12 servings.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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