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Black Magic Coffee Cake Recipe


50 minutes
1 cake

Mix your favourite instant coffee with Hershey's cocoa to create the ultimate Black Magic Cake to satiate your sweet tooth and caffiene fix all in one. Try it!

Ingredients & Directions

Prep Time
10 minutes
Bake Time
30 minutes
Cool Time
10 minutes


  • 2 cups
    granulated sugar (500 mL)
  • 1 3/4 cups
    all-purpose flour (425 mL)
  • 3/4 cup
    HERSHEY'S Cocoa (175 mL)
  • 2 tsps
    baking soda (10 mL)
  • 1 tsp
    baking powder (5 mL)
  • 1 tsp
    salt (5 mL)
  • 2
  • 1 cup
    buttermilk or soured milk* (250 mL)
  • 1 cup
    strong black coffee or 2 tsp (10 mL) powdered instant coffee plus 1 cup (250 mL) boiling water (250 mL)
  • 1/2 cup
    vegetable oil (125 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • frosting (optional)


Equipment Needed 
oven Oven
mixer Mixer
measuring cups Measuring Cups
rubber scraper Rubber Scraper
mixing bowl Mixing Bowl
baking pan Baking Pan
wire rack Wire Rack
fluted tube pan Fluted Tube Pan

Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round cake pans or one 9 x 13-inch (3.5 L) baking pan.


Stir sugar with flour, cocoa, baking soda, baking powder and salt in a large bowl. Add eggs, buttermilk, coffee, oil and vanilla. Beat with an electric mixer, on medium speed, for 2 minutes; batter will be thin. Divide batter evenly between prepared pans.


* To sour milk: Use 1 tbsp (15 mL) white vinegar plus milk to equal 1 cup (250 mL).


Bake for 30 to 35 minutes for round pans (35 to 40 minutes for large pan) or until wooden pick inserted in centre comes out clean. Cool, in pans, on a rack for 10 minutes. Turn cakes out and cool completely. Frost (if using) as desired.