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Black Magic Cake

Debora Hotard Recipe

By Debora Hotard

This is a very old recipe that my grandmother, handed down to my mother who handed it down to me. When I was a young girl, my mother made this cake using lard. When I started baking it for my family, I replaced the lard with vegetable oil.

pinch tips: How to Cream Butter & Sugar

20 Min
35 Min


1 3/4 c
all purpose flour
2 c
3/4 c
unsweetened cocoa powder
2 tsp
baking soda
1 tsp
baking powder
1 tsp
2 large
1 c
strong black coffee
1 c
buttermilk or sour milk
1/2 c
vegetable oil
1 tsp
pure vanilla extract

Directions Step-By-Step

Butter and flour 2 9" cake pans. Combine all dry ingredients in a large mixing bowl. Add eggs, coffee, buttermilk or sour milk, oil and vanilla.
beat at medim speed for 2 minutes. DO NOT OVER BEAT. (Batter will be thin. Divide evenly between 2 prepared cake pans. Bake at 350 degrees for 35 to 40 minutes. Cake is done when center springs back when lightly pressed on.
Cool on wire racks for 10 minutes before removing from pans. Remove from pans and allow layers to cool completely before frosting.
Frost with Soft Chocolate Frosting for Black Magic Cake or use any other that you may prefer.
Note: To sour milk: use 1 Tablespoon vinegar plus enough milk to equal 1 cup. Let it stand for about 5 minutes and it will be ready to use in any baking recipe that calls for buttermilk.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: For Kids