Ingredients
Cooking spray
2 c. all-purpose flour
1 1/2 c. granulated sugar
3/4 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1/2 c. vegetable oil
2 eggs, lightly beaten
1 c. strong black coffee
1 c. whole buttermilk
1 tsp. vanilla extract
Chocolate sprinkles, optional
1 c. unsalted butter, softened to room temperature
4 c. powdered sugar
1/2 c. unsweetened cocoa powder
4 tbsp. heavy whipping cream
1/4 tsp. kosher salt
2 tsp. vanilla extract
Preparation
Step 1Preheat the oven to 350° and line two 8" round baking pans with parchment paper. Spray pans with cooking spray around the bottom and rim for good measure. Step 2In a large bowl: whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.Step 3Add in oil, eggs, black coffee, buttermilk, vanilla extract, and mix until just combined.Step 4Using a kitchen scale, divide batter evenly into prepared cake pans.Step 5Bake cakes for 30 minutes, or until a toothpick inserted into the center of cakes comes out clean.Step 6Allow cakes to cool in pans for at least 10 to 15 minutes and then invert cakes onto a wire rack to cool completely. Step 7Make buttercream: using a hand mixer, beat butter together on medium speed until creamy. Working one cup at a time, carefully add in powdered sugar and continue beating until well incorporated. Add in cocoa powder and continue mixing together. Lastly, add in heavy cream, salt, and extract and continue beating until everything is well combined. Step 8Frost buttercream onto cooled cakes, and decorate with chocolate sprinkles, if using. Place decorated cake into the refrigerator for at least one hour prior to cutting into for best results.
You can find more of Quin’s recipes on her blog, Butter Be Ready. If you’ve made this recipe, don’t forget to rate it below!
