Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup strong brewed coffee, cooled
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
- Step 3: In a small bowl, combine the buttermilk and cooled coffee. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Step 4: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cool, frost with your favorite cream cheese frosting or a simple buttercream.
Notes
- Store leftover cake airtight at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey treat, gently reheat individual slices in the microwave for 15-20 seconds.
- Serve this decadent cake with a scoop of vanilla bean ice cream and fresh berries for a truly luxurious dessert.
- To ensure a perfectly moist cake, don't overmix the batter; a few lumps are okay, and will lead to a better texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American