Description
A rich mocha-infused layer cake with moister from coffee and buttermilk, paired with silky coffee buttercream. Perfect for breakfast or dessert, baked in 50 minutes in one bowl.
Ingredients
All-purpose flour 2¼ cups (281g)
Granulated sugar 1¾ cups + 2 Tbsp (375g)
Unsweetened cocoa powder 1 cup + 2 Tbsp (97g)
Salt 1 tsp
Baking soda 1 tsp
Baking powder 1 tsp
Large eggs 2
Vanilla extract 1½ tsp (batter) + 1 tsp (frosting)
Vegetable oil ¾ cup (170ml)
Milk (or buttermilk) 1 cup (240ml)
Hot brewed coffee (60°C) 1 cup (240ml)
Butter (for coffee buttercream) 1¾ cups (368g)
Espresso powder 2 tbsp (adjusted to taste)
Powdered sugar 2 cups (240g)
Milk 2 Tbsp (for buttercream)
Instructions
Preheat oven to 350°F (175°C)
Prepare 3×8-inch round pans with parchment paper
Whisk flour, sugar, salt, baking soda, baking powder, and cocoa powder in large bowl
Add eggs, vanilla, oil, milk, and hot coffee
Blend until smooth and glossy
Divide batter evenly among prepared pans
Bake 20-26 minutes until toothpick comes out clean
Let cakes cool 20 minutes in pans
Run butter knife around edges to release
Flip onto cooling racks until completely cool
For coffee buttercream: Beat butter until creamy, gradually add powdered sugar and espresso powder. Add milk 1 Tbsp at a time until smooth
Notes
Use 60°C brewed Colombian coffee for optimal flavor
For dairy-free buttercream, substitute butter with sunflower shortening
Increase espresso powder slightly for bolder coffee flavor
Add 1 tsp salt to buttercream for balanced flavor
Almond extract can replace vanilla in buttercream
- Prep Time: 25
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg