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Moist Black Magic Cake

Moist Black Magic Cake is an easy, ultra-moist chocolate cake made with cocoa, coffee, and buttermilk for unbeatable flavor and texture. Perfect for birthdays, celebrations, or weeknight indulgence, it’s your new chocolate go-to.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12

Ingredients
  

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup strong brewed coffee cooled slightly
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two 9-inch round pans.
  • In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt.
  • Make a well in the center and add buttermilk, coffee, oil, eggs, and vanilla.
  • Beat the mixture for 2 minutes on medium speed until smooth. The batter will be thin.
  • Pour the batter into prepared pan(s) and smooth the top.
  • Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Frost as desired once fully cooled.

Notes

  • Don’t skip the coffee—it enhances the chocolate without tasting like coffee.
  • Use room-temperature eggs for better texture.
  • To make cupcakes, reduce baking time to about 18-20 minutes.
  • Store covered at room temperature for up to 3 days, or freeze layers for later.