Ingredients
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup Dutch-processed cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 1 ½ cups buttermilk
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- ¾ cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- Chocolate Frosting:
- 1 ½ cups butter, softened
- 5 cups powdered sugar (adjust as needed for consistency)
- ¾ cup Dutch-processed cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ⅓ cup heavy cream (or more as needed)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a measuring cup, combine buttermilk, espresso powder, and vanilla extract. Stir until espresso powder dissolves. Set aside.
- In a large bowl or stand mixer, beat vegetable oil and sugar for 2 minutes. Add eggs one at a time, beating after each addition. Scrape down the bowl as needed.
- Alternate adding dry ingredients and buttermilk mixture to the wet ingredients, starting and ending with dry. Mix just until combined.
- Divide the batter evenly between prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack and cool completely.
- Make the Frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, and salt. Beat until combined. Add vanilla and cream, and beat until light and fluffy, adjusting cream for desired consistency.
- Frost and stack cooled cake layers as desired. Slice and serve!
Notes
- Use high-quality cocoa powder for the richest flavor.
- Espresso powder enhances chocolate flavor but doesn’t make the cake taste like coffee.
- If you don’t have buttermilk, substitute with 1 ½ tablespoons lemon juice or vinegar + milk to make 1 ½ cups.
- Cake layers can be made ahead and frozen. Wrap tightly and thaw before frosting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 680
- Sugar: 58g
- Sodium: 340mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
