Ingredients
For the Chocolate Cake:
1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup milk or buttermilk
½ cup vegetable oil or melted butter
2 tsp vanilla extract
1 cup hot coffee or espresso
For the Coffee Buttercream:
1 cup unsalted butter (room temperature)
3 cups powdered sugar
3–4 tbsp brewed coffee or espresso (cooled)
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix eggs, milk, oil, and vanilla until smooth.
4. Gradually add the wet ingredients to the dry, mixing until combined.
5. Slowly pour in the hot coffee and mix gently (batter will be thin).
6. Divide the batter evenly between the two pans.
7. Bake for 30–35 minutes, or until a toothpick comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
9. To make the frosting, beat butter until fluffy. Gradually add powdered sugar.
10. Add brewed coffee and vanilla. Beat until smooth and creamy.
11. Frost cooled cake layers generously and decorate as desired.
Notes
Use hot coffee to intensify chocolate flavor.
Chill the cake briefly after frosting for cleaner slices.
Let butter and eggs reach room temperature before starting.
Store frosted cake in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg