Name: Black Magic Cake Recipe | Hersheyland Recipe
Prep time: 15 min
Cook time: PT-489266H10M35S
Total time: 3 h
Cuisine: American
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

If you’re on the hunt for a chocolate cake that’s truly show-stopping yet easy enough to whip up on a weeknight, you’ve just found it. I’m excited to share my take on the Black Magic Cake Recipe | Hersheyland Recipe, which has been a reliable crowd-pleaser in my kitchen for years. With deep cocoa flavor, a hint of coffee enhancing the chocolate richness, and a wonderfully moist crumb, this cake really is a fan-freaking-tastic dessert that you’ll want to make again and again.

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Why You’ll Love This Recipe

Deep, Rich Chocolate Flavor: Thanks to pure HERSHEY’S Cocoa and a dash of coffee, the chocolate here sings like no ordinary cake.
Moist and Tender Texture: The buttermilk and vegetable oil keep it perfectly moist, so every bite melts in your mouth.
Versatile for Any Occasion: Bake it in various pans or frost it your way—this recipe adapts beautifully.
Beginner Friendly: I love how simple the instructions are, making it totally doable even if you’re new to baking.

A slice of dark chocolate cake is shown on a white plate, placed on a white marbled surface. The cake has two thick layers of moist, dark chocolate sponge. Between the layers, there is a smooth, rich chocolate frosting. The top of the cake is covered with an even layer of the same glossy chocolate frosting, slightly textured with small swirls. In the background, some blurred light-colored baked goods are visible, adding depth to the image. The photo was taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients combine to create a luscious chocolate cake with that perfect ‘black magic’ allure. When shopping, make sure your cocoa is fresh for the best flavor and choose buttermilk (or sour milk) for that subtle tang that balances the sweetness beautifully.

Sugar: Provides sweetness and helps with moisture.
All-purpose flour: The perfect base for a tender crumb.
HERSHEY’S Cocoa: The star ingredient delivering deep chocolate intensity.
Baking soda: Helps your cake rise light and fluffy.
Baking powder: Adds extra lift and tenderness.
Salt: Balances sweetness and enhances flavor.
Eggs: Bind everything together and add structure.
Buttermilk or sour milk: Adds moisture and a slight tang for depth.
Coffee (strong black or instant): Intensifies the chocolate flavor without overpowering.
Vegetable oil: Keeps the cake wonderfully moist.
Vanilla extract: Rounds out the flavors with a touch of warmth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with the Black Magic Cake Recipe | Hersheyland Recipe depending on the occasion, and you definitely can too! Whether swapping out the frosting or adjusting for dietary needs, there’s flexibility here that lets you make this cake truly yours.

Chocolate Buttercream Frosting: My family goes crazy for a classic chocolate buttercream spread thickly over the cake; it’s like the perfect finishing touch.
Espresso Twist: I sometimes add a shot of espresso to the coffee for an even more robust flavor—it’s a personal fave for coffee lovers.
Gluten-Free Version: You can try a 1:1 gluten-free flour blend here; just keep an eye on the texture as some blends absorb liquid differently.
Mini Cakes or Cupcakes: Downsizing the bake into mini cakes or cupcakes works beautifully and makes serving for parties a breeze.

How to Make Black Magic Cake Recipe | Hersheyland Recipe

Step 1: Preheat and Prepare Your Pan

First, heat your oven to 350°F. Grease and flour your chosen pan: whether a fluted tube pan, two 9-inch rounds, or a 13×9-inch rectangular pan—pick your favorite. I love using the two 9-inch rounds because you can layer and frost easily, making your cake look bakery-level fancy without extra work.

Step 2: Mix the Dry Ingredients

Stir together the sugar, flour, HERSHEY’S Cocoa, baking soda, baking powder, and salt in a large bowl. Doing this ensures everything is evenly distributed, which helps with consistent rising and flavor throughout the cake. I usually whisk it briskly to break up any lumps in the cocoa.

Step 3: Add the Wet Ingredients and Beat

Next, add the eggs, buttermilk, coffee, vegetable oil, and vanilla to your dry mixture. Beat on medium speed for about 2 minutes. The batter will be thin, and that’s totally normal—this thin batter turns into a surprisingly moist and tender cake once baked. I discovered that beating for the full two minutes makes all the difference in texture.

Step 4: Bake Until Perfect

Pour the batter evenly into your prepared pan and bake. Bake times vary slightly based on your pan choice: 50-55 minutes for the tube pan, 30-35 minutes for round pans, or 35-40 minutes for a rectangular pan. The key test? Insert a wooden pick into the center, and when it comes out clean, your cake is ready. Don’t skip this check—I learned the hard way that ovens can be unpredictable!

Step 5: Cool and Frost

Let the cake cool 10 minutes in the pan before loosening the edges and transferring to a wire rack. Cooling completely before frosting is crucial—it ensures your frosting won’t melt or slide off. From personal experience, patience here is rewarded with a perfectly set cake.

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Pro Tips for Making Black Magic Cake Recipe | Hersheyland Recipe

Use Fresh Cocoa: I once used older cocoa and noticed the flavor was dull. Fresh cocoa is key to the “black magic” depth.
Don’t Skip the Coffee: The coffee may seem odd, but it brings out the chocolate notes beautifully without making the cake taste like coffee.
Thin Batter is Normal: Resist adding extra flour or mixing longer; the thin batter is why the cake stays moist and tender.
Pan Size Matters: Using the right pan ensures proper baking time; smaller pans might need less time and vice versa.

How to Serve Black Magic Cake Recipe | Hersheyland Recipe

A slice of three-layer chocolate cake sits on a white plate with a silver fork beside it. The cake layers are dark brown and moist with a slightly crumbly texture. Between the layers, there is a smooth, lighter brown chocolate filling. The cake is covered in a dark chocolate frosting that is thick and creamy, wrapping the sides and top. The background shows a white marbled texture and blurred parts of other white plates with similar cake slices. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this cake with classic chocolate buttercream, but sometimes I add fresh raspberries and a dusting of powdered sugar for a fresh contrast. Another go-to is shaved dark chocolate on top—it gives a beautiful elegant look and a little extra chocolate punch that friends always ask about.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy touch, I sometimes serve it with a side of fresh berries or a simple fruit compote that cuts through the richness.

Creative Ways to Present

For birthdays or special occasions, I’ve layered this cake with alternating swirls of chocolate and vanilla frosting to create a marbled effect. Another fun trick is to use cupcake liners with gold accents for mini versions—simple yet festive! It always feels fancy without too much extra work.

Make Ahead and Storage

Storing Leftovers

When you have leftovers (which is rare in my house!), I store slices in an airtight container in the fridge. This keeps the cake moist and the flavors fresh for up to 4 days. I’ve found wrapping slices individually in plastic wrap before placing them in a container really helps them retain moisture.

Freezing

Freezing works great for this cake—I usually wrap whole un-frosted cakes tightly in plastic wrap and foil, or freeze sliced pieces individually. When thawed overnight in the fridge, the texture is just as good as fresh, which is perfect for making ahead for celebrations.

Reheating

If you want to warm up a slice, I pop it in the microwave for 15-20 seconds. Just warm enough to enhance the chocolate aroma without drying it out. Pair it with ice cream or a drizzle of caramel for an extra special treat.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Absolutely! The recipe works with either strong brewed coffee or instant coffee dissolved in hot water. The coffee’s role is to enhance the chocolate flavor, so as long as the coffee is strong, your cake will have that rich depth.
What’s the difference between buttermilk and sour milk?

Buttermilk is naturally tangier and thicker, while sour milk is regular milk soured at home with a splash of vinegar or lemon juice. Both work in this recipe to tenderize and add subtle tanginess to the cake.
Can I make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend. Just watch the batter’s consistency, as gluten-free flours sometimes need a slight adjustment in liquid quantities.
What frosting pairs best with Black Magic Cake Recipe | Hersheyland Recipe?

Classic chocolate buttercream is my favorite, but cream cheese frosting or vanilla bean frosting also pair beautifully. The cake’s rich flavor allows you to get creative with frosting choices.
Why is my batter so thin? Is that normal?

Yes, the batter for this recipe is meant to be thin due to the coffee and oil content. It’s a good thing! This leads to a moist and tender cake. Resist the urge to add more flour or thicken it.

Final Thoughts

I can’t recommend the Black Magic Cake Recipe | Hersheyland Recipe enough—it’s become my go-to whenever I want a rich, chocolatey cake without fuss. You’ll find that its perfectly moist texture and the subtle lift coffee adds to the chocolate make it a memorable treat that friends and family keep asking for. Give it a try, and I promise you’ll be making it again and again, just like I do.