Old-Fashioned Black Magic Cake – Just Like Mom Used to Make

This old-fashioned Black Magic Cake is rich, moist, and deeply chocolatey, made with simple pantry ingredients and classic Hershey’s cocoa. A nostalgic recipe that has stood the test of time — and generations.

A Cake That Takes You Back in Time

There are certain ingredients that instantly transport you back in time.

For me, it’s that familiar brown can of Hershey’s cocoa.

Growing up, my mom reached for it constantly. Chocolate cakes, brownies, frosting, even fudge — that cocoa can was a permanent fixture on our kitchen counter. The moment I twist off the lid today, the scent alone carries me straight back to childhood.

This Old-Fashioned Black Magic Cake stirred up all of those memories.

Just Like Mama Used to Bake

From the first bite, I was reminded of the deeply rich chocolate cakes my mom used to make — the kind that were impossibly moist, intensely chocolatey, and somehow better the next day. There’s just something about baking with cocoa and coffee that creates pure magic.

And speaking of generations…

While this cake may have taken me back to my childhood, it quickly became a hit with my grandchildren, who happily polished off nearly the entire pan.

For the Love of Sweets...

Watching them enjoy a recipe so closely tied to my own memories made this bake feel like something special — a sweet little bridge between past and present.

Some recipes are simply desserts.

Others become part of your family story.

This cake definitely belongs in the second category.

And I don't know if it's just me, but when I took that first bite, I was a kid again, sitting at mama's table, enjoying her nearness. She's been gone for years now, but making the foods she enjoyed makes me feel like I'm honoring her in some small way.

So, What is Black Magic Cake, Anyway?

This Old-Fashioned Black Magic Cake is a heritage-style cocoa cake that has stood the test of time for good reason. It's one of the original recipes that swept the nation as housewives explored the possibilities back in the early days of Hershey's cocoa powder.

It's dark. Super dark. And oh, so rich. I wasn't kidding with what I said above about feeling swept back in time. My favorite part? It's incredibly moist. The combination of buttermilk, oil, and coffee creates a tender crumb and bold chocolate flavor that rivals even bakery-style cakes.

All I can say now is. . .you're welcome. (I know you'll be thanking me after you taste this one, so I feel confident in saying that up front!)

Things to Know Before You Bake

If you’ve never made Black Magic Cake before, a few things might surprise you.

The batter is very thin.
Don’t panic. This is one of the secrets to the cake’s incredible moisture.

The cake bakes up beautifully soft.
Expect a tender crumb with a velvety texture.

The chocolate flavor is deep and rich.
Not overly sweet. Not artificial tasting. Just classic cocoa goodness.

It stays moist for days.
In fact, many people swear it tastes even better the next day.

Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you're going to need. These are simple ingredients. Just make sure you start with real Hershey's cocoa!

• 2 cups granulated sugar
• 1¾ cups all-purpose flour
• ¾ cup Hershey’s cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or sour milk)
• 1 cup very strong black coffee
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

How to Make Black Magic Cake

This comes together so easily, friends! You're not even going to need a mixer. A simple whisk and bowl will do. Here's how you're going to make it:

Preheat oven to 350°F. Grease a 9×13-inch pan.

In a large mixing bowl, stir together:

Sugar, flour, cocoa powder, baking soda, baking powder, and salt.

Add: Eggs, buttermilk, coffee, oil, and vanilla.

Mix well (with whisk or mixer, if you choose). The batter will be thin — this is completely normal.

Pour into prepared pan.

Bake 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Note: See that rectangle in the center? It's the classic markings of a Hershey's cocoa Black Magic cake. No, I promise! You can expect it to magically appear. (I personally think it's because the batter is so thin, but that's just me.)

Cool completely before frosting. More about that below.

Light Cocoa Buttercream Frosting

Because I prefer a softer chocolate frosting, I used a slightly lighter hand with the cocoa. If you love a darker, richer frosting, simply increase the cocoa.

Ingredients

• ½ cup butter, softened
• ⅓ – ½ cup Hershey’s cocoa powder
• 3 cups powdered sugar
• ⅓ cup milk (adjust as needed)
• 1 teaspoon vanilla extract

Note: You might want to double this recipe if you like your frosting thick. I'm used to adding more frosting.

How to Make Hershey's Chocolate Buttercream

Beat butter until creamy. Add cocoa powder and mix well. Alternate powdered sugar and milk, beating until light and fluffy. Add vanilla and adjust consistency as needed.

Spread over cooled cake.

Frosting Tip

✔ ⅓ cup cocoa → lighter, creamier frosting
✔ ½ cup cocoa → richer, darker frosting

Both are delicious — it’s simply a matter of preference.

Helpful Baking Tips

✔ Don’t overbake — this cake stays soft when removed promptly
✔ Room temperature eggs mix more smoothly
✔ Thin batter is expected — resist the urge to “fix” it
✔ Cake stores beautifully covered at room temp

What to Expect from this Black Magic Cake

As I said above, it's rich, it's moist, and it's over-the-top delicious. As in, sweep me back in time delicious. If you love classic chocolate cakes, this recipe is bound to win you over. It's:

• Moist (thanks, buttermilk and coffee!)
• Tender and velvety (thanks, oil, sugar, and flour!)
• Full of flavor (thanks, cocoa powder and coffee!)

You’ll also appreciate how wonderfully simple this cake is to make. No complicated techniques, no fussy steps, and no specialty ingredients. Just pantry staples, one bowl, and a batter that comes together quickly and easily.

And finally, this is one of those reliable, old-fashioned recipes that never goes out of style. Whether you’re baking for a birthday, a potluck, or simply because you’re craving chocolate, this cake feels both nostalgic and timeless.

Let’s Talk About the Coffee

This is where the real magic happens 😊

Adding coffee to chocolate cake often raises eyebrows, but it’s one of the oldest baking tricks in the book. If you've made my Ultimate Chocolate Cake, (my doctored cake mix recipe) you've already used coffee in cake. I promise: Coffee does not make the cake taste like coffee.

Instead, it:

✔ intensifies chocolate flavor
✔ deepens richness
✔ enhances cocoa notes
✔ creates a darker, more complex taste

Think of coffee as a flavor amplifier.

It works behind the scenes, quietly boosting the cocoa in a way that feels almost magical. (And this, from a gal who rarely drinks coffee, believe it or not.)

For best results: Use strong, freshly brewed black coffee.

Frequently Asked Questions

Does the cake taste like coffee?

Not at all. The coffee enhances the chocolate flavor without being detectable.

Can I use milk instead of buttermilk?

Yes. Add 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit for a few minutes.

Why is the batter so thin?

This is intentional and helps create the cake’s famously moist texture.

Can this cake be made as layers?

Absolutely. Divide into two 8-inch round pans and adjust baking time.

How should I store the cake?

Covered at room temperature for several days, or refrigerated for longer storage.

Thanks for stopping by, friends!

Before you go, why not pin some photos to your Pinterest boards.