Nanny’s Black Midnight Cake: A Rich, Dark Chocolate Summer Classic

Some recipes are so deeply woven into our family traditions that they carry stories as rich as their flavors. Nanny’s Black Midnight Cake is one of those treasured recipes. Dark, moist, and decadently chocolatey, this cake was the centerpiece of our summer celebrations and Sunday suppers alike.

I remember my grandmother—”Nanny” to us—whisking cocoa into flour with a soft smile, humming her favorite tune. Her secret? A cup of strong black coffee, giving the chocolate an irresistibly bold depth. Now, I’m thrilled to pass this summer classic on to you, just as she passed it to me.

Why You’ll Love Nanny’s Black Midnight Cake

  • Intensely chocolatey thanks to unsweetened cocoa and brewed coffee.
  • Incredibly moist and soft—the buttermilk and oil work magic.
  • Perfect for summer served chilled with berries or whipped cream.
  • Simple to make, yet impressively rich for any occasion.
Nanny’s Black Midnight Cake

Nanny’s Black Midnight Cake

Amelia Johanson
Moist, rich, and deeply chocolatey, Nanny’s Black Midnight Cake is the perfect summer dessert everyone will love and remember!
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Prep Time 25 minutes
Course Dessert
Servings 8
Calories 3800 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee (cooled)
  • ½ cup vegetable oil
  • 2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Prepare pans:
    – Grease and flour two 9-inch round cake pans.
  • Mix dry ingredients:
    – In a large bowl, sift and whisk together:
    – Flour
    – Sugar
    – Cocoa powder
    – Baking soda
    – Baking powder
    – Salt
  • Mix wet ingredients:
    – In another bowl, whisk until smooth.
    – Eggs
    – Buttermilk
    – Coffee
    – Oil
    – Vanilla
  • Combine:
    – Gradually add wet mixture into the dry.
    – Stir until just combined. Do not overmix.
  • Divide:
    – Pour batter evenly into both pans.
  • Bake:
    – 30–35 minutes, until a toothpick comes out clean.
  • Cool:
    – Let cool in pans 10 minutes.
    – Then transfer to a wire rack to cool completely.
  • Frost:
    – Once cooled, frost as desired.
    – Chocolate ganache or buttercream is perfect here.
  • Serve:
    – Slice, share, and enjoy this deep, dark, and moist cake.
  • – Nanny’s secret? It’s the coffee. ☕🍫
Keyword Black Cake, Black Midnight Cake, Midnight Cake, Nanny’s Black Midnight Cake

Ingredients

Here’s what you’ll need to recreate Nanny’s Black Midnight Cake:

  • 2 cups all-purpose flour
  • 1 and 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee, cooled
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Instructions

Step 1: Prepare Your Pans and Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line with parchment if desired for easier removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Stir until evenly combined.

Step 3: Combine the Wet Ingredients

In another bowl, whisk the eggs, buttermilk, coffee, oil, and vanilla until smooth and well blended.

Step 4: Blend It All Together

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Don’t overmix—stop as soon as there are no flour streaks left.

Step 5: Bake

Pour the batter evenly into your prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool

Let the cakes cool in their pans for 10 minutes. Then, transfer them to wire racks to cool completely before frosting.

Frosting Ideas for Nanny’s Black Midnight Cake

This cake is a dream for frosting. Try one of these pairings:

  • Classic Chocolate Ganache – Silky, rich, and mirrors the cake’s depth.
  • Vanilla Buttercream – Light and fluffy, adds contrast to the dark cake.
  • Whipped Cream and Berries – Perfect for summer; keeps it fresh and elegant.

Tips from Nanny’s Kitchen

  • Use room temperature ingredients to ensure the batter blends evenly.
  • Don’t skip the coffee—it enhances the chocolate without adding bitterness.
  • Chill the cake before serving on a hot summer day for an extra treat.

Serving Suggestions

Nanny’s Black Midnight Cake is perfect for:

  • Summer gatherings with iced tea or lemonade
  • Birthdays and BBQs when something rich is called for
  • Late-night indulgences with a scoop of vanilla bean ice cream

Storage and Make-Ahead Tips

  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezes well! Wrap unfrosted cake layers in plastic wrap and foil. Freeze up to 2 months.

FAQ

Can I use hot coffee instead of cooled?
Let it cool to room temp—hot coffee can scramble the eggs.

What’s a good substitute for buttermilk?
Use 1 cup of milk + 1 tbsp of vinegar or lemon juice. Let sit for 5 minutes.

Can I make this cake gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend designed for baking.

Final Thoughts

Nanny’s Black Midnight Cake isn’t just dessert—it’s a memory on a plate. From its deep cocoa notes to the moist, tender crumb, every bite brings comfort and joy. Whether you’re baking for a party or a quiet night in, this cake is guaranteed to impress.

Bake it, share it, and keep Nanny’s sweet legacy alive in your kitchen.