Nanny’s Black Midnight Cake Recipe

Introduction

Nanny’s Black Midnight Cake is a rich, deeply chocolatey dessert with a subtle hint of cayenne for warmth. This moist cake paired with a creamy cocoa frosting makes a perfect treat for any chocolate lover looking for something a little special.

Ingredients

• 2/3 cup dark cocoa powder (Hershey’s Special Dark recommended)
• 1 pinch cayenne
• 1 cup hot strong brewed coffee
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• Butter for greasing the pans
• Cake pan strips for even baking
• Two parchment circles (cut to the size of your cake pans)
• Cocoa powder for dusting the pans

For the Frosting

• 1 cup dark cocoa powder (Hershey’s Special Dark recommended)
• 4 ½ cups confectioners’ sugar
• 1 ½ sticks unsalted butter, softened
• ½ cup buttermilk
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Soak the cake pan strips in water while you prepare the batter.
2. Step 2: In a small bowl, dissolve the cocoa powder and cayenne in the hot brewed coffee. Set aside.
3. Step 3: In the bowl of a stand mixer fitted with a paddle attachment, cream the vegetable oil and sugar together until well combined.
4. Step 4: Add the eggs one at a time and beat until the mixture is light and creamy, about 1-2 minutes. Scrape down the sides and beat again briefly.
5. Step 5: Slowly add the coffee-cocoa mixture, buttermilk, and vanilla. Beat until smooth, scraping the bowl as needed.
6. Step 6: In a separate bowl, sift together the flour, salt, baking soda, and baking powder.
7. Step 7: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Avoid overmixing after adding the flour.
8. Step 8: Butter the bottoms and sides of two 9-inch cake pans. Place a parchment circle in each pan, butter the top of the parchment, and dust the entire pan and parchment with cocoa powder, shaking out any excess.
9. Step 9: Divide the batter evenly between the two pans. Wrap the soaked cake pan strips around the outside edges of each pan for even baking.
10. Step 10: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through baking if needed for even cooking.
11. Step 11: Allow cakes to cool in the pans on wire racks for 10 minutes. Then invert onto racks to cool completely.
12. Step 12: For the frosting, sift together cocoa powder and confectioners’ sugar into a large bowl. In a mixer bowl, beat softened butter until smooth.
13. Step 13: Gradually add the sugar-cocoa mixture, buttermilk, and vanilla to the butter. Beat until smooth and creamy. Add more buttermilk or whole milk if the frosting is too thick.
14. Step 14: Place a small dollop of frosting on your serving plate to prevent the cake from sliding. Position one cake layer on the plate and frost the top.
15. Step 15: Place the second cake layer on top and frost the entire cake, covering the top and sides evenly.

Tips & Variations

• Use aluminum baking pans for the best results, as non-stick or dark pans may cause the cake to brown too much.
• If you don’t have cake pan strips, wrap a damp towel around the pans to help insulate the edges and promote even baking.
• Adjust the cayenne to your taste; it adds a subtle heat that enhances the chocolate flavor but can be omitted if preferred.
• For a richer frosting, swap half the buttermilk for heavy cream.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. When refrigerated, allow the cake to come to room temperature before serving for best texture. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of dark cocoa powder?

Yes, you can substitute regular cocoa powder, but the cake will have a lighter color and slightly different flavor. Dark cocoa provides a deeper, richer chocolate taste and color.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Nanny’s Black Midnight Cake Recipe

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★★★★★

5 from 51 reviews

• Author: Aiden
• Total Time: 55 minutes
• Yield: 12 servings (two 9-inch cake layers) 1x

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Description

Nanny’s Black Midnight Cake is a deeply rich, moist chocolate cake featuring a blend of dark cocoa and a hint of cayenne for subtle warmth. The cake is tender and fluffy, soaked with brewed coffee to enhance the chocolate flavor, and layered with a smooth, creamy dark cocoa buttercream frosting. Perfectly baked for evenness using cake pan strips and baked in parchment-lined pans dusted with cocoa, this cake is a decadent treat for chocolate lovers that balances bold flavors with a delicate crumb.

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Ingredients

Scale 1x2x3x

Cake

• 2/3 cup dark cocoa powder (Hershey’s Special Dark recommended)
• 1 pinch cayenne pepper
• 1 cup hot strong brewed coffee
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• Butter (for greasing pans)
• Two 9-inch cake pans
• Cake pan strips (for even baking)
• 2 parchment paper circles (cut to the size of cake pan bottoms)
• Cocoa powder for dusting pans

Frosting

• 1 cup dark cocoa powder (Hershey’s Special Dark recommended)
• 4 ½ cups confectioners’ sugar
• 1 ½ sticks unsalted butter, softened
• ½ cup buttermilk
• 2 teaspoons vanilla extract

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Soak the cake pan strips in water to ensure even baking.
2. Dissolve Cocoa Mixture: In a small bowl, combine the dark cocoa powder and a pinch of cayenne pepper with hot brewed coffee. Stir until fully dissolved and set aside.
3. Cream Oil and Sugar: Using a stand mixer fitted with a paddle attachment, cream together the vegetable oil and granulated sugar until well combined and smooth.
4. Add Eggs: Add the eggs one at a time, beating for about 1-2 minutes until the mixture is light and creamy. Scrape down the sides of the bowl and paddle, then beat again briefly.
5. Incorporate Wet Ingredients: Slowly add the cocoa-coffee mixture, buttermilk, and vanilla extract to the creamed mixture. Beat until the batter is smooth, scrape down the bowl, and beat once more to combine evenly.
6. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, baking soda, and baking powder.
7. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Scrape the bowl to ensure even mixing and stir just until all flour is incorporated. Avoid overmixing to keep the cake tender.
8. Prepare Cake Pans: Butter the bottoms and sides of two 9-inch cake pans. Place parchment paper circles on the bottoms, butter the top of the parchment, then dust the entire inside of the pans with cocoa powder, shaking out any excess.
9. Pour Batter and Add Strips: Evenly divide the batter between the prepared pans. Wrap the soaked cake pan strips around the outside edges of each pan.
10. Bake the Cakes: Bake in the center of the oven for 30-35 minutes. Start checking at 30 minutes by inserting a toothpick into the center; it should come out clean. Rotate pans halfway through baking if needed for even cooking. Remove promptly when done to avoid overbaking.
11. Cool Cakes: Let the cakes cool in pans on wire racks for 10 minutes. Then, carefully invert onto wire racks to cool completely.
12. Prepare Frosting: Sift cocoa powder with confectioners’ sugar into a large bowl. In a mixer bowl, cream the softened butter until smooth. Gradually add the sifted sugar and cocoa mixture, along with the buttermilk and vanilla extract. Beat until smooth and creamy. Adjust thickness by adding more buttermilk or whole milk if necessary.
13. Assemble Cake: Place a small dollop of frosting on your serving plate to anchor the cake. Place one cake layer on top, spread frosting over the top. Add the second cake layer and cover the entire cake with frosting evenly on top and sides.

Notes

• Using dark cocoa powder like Hershey’s Special Dark yields a richer, deeper chocolate flavor and darker color.
• Soaking the cake pan strips helps prevent doming and ensures even baking.
• Do not overmix the batter once the flour is added to maintain a tender crumb.
• Aluminum pans are recommended over non-stick or dark pans to avoid excessive browning.
• Adjust the frosting consistency by adding a little milk if it is too thick for easy spreading.
• Rotating pans halfway through baking promotes even cooking, especially in ovens with uneven heat distribution.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate cake, dark cocoa cake, rich chocolate cake, buttermilk cake, chocolate cake with coffee, layered chocolate cake, homemade chocolate cake, black chocolate cake