This Chocolate Magic Cake may be a combat Hershey’s sorcery cake and it’s one among the simplest cakes ever! Perfectly moist cake covered within the BEST white icing. This. Is. Sublime.


For the Cake:
1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk room temperature
½ cup vegetable or canola oil
2 large eggs & 1 large egg white room temperature
1 teaspoon vanilla extract
1 cup freshly brewed strong hot coffee or 2 teaspoons powdered espresso powder mixed with 1 cup boiling water
White Icing Click for our favorite recipe


1.For the Cake:
2.Adjust oven rack to middle position and warmth oven to 350°F. Spray your chosen baking pan(s) with nonstick baking spray.
3.Sift together flour, sugar, cocoa, bicarbonate of soda , leaven and salt into the bowl of an electrical mixer. Beat with paddle attachment, on low speed, just until combined.
4.In a different bowl, combine buttermilk, oil, eggs and vanilla.
5.Return the mixer to low speed and slowly add the wet ingredients to the dry ingredients. Mix about 15-20 seconds just until ingredients are incorporated.
6.Add the coffee and stir, on low speed, just until combined.
7.Pour the cake batter (it will very thin) into the cake pan(s) and bake until a toothpick inserted within the center comes out clean.
8.Baking times for the 8-inch cake pans is 35-40 minutes, for the Bundt pan 50-55 minutes and for the 13×9 pan about 35-45 minutes.
9.Top together with your favorite icing. (Find our favourite HERE)