Ingredients Jump to Instructions ↓

  1. 1 3/4 Cup all-purpose flour, plus more for pans

  2. 2 Cups sugar

  3. 3/4 Cup Good Cocoa Powder

  4. 2 Teaspoons baking soda

  5. 1 teaspoon baking powder

  6. 1 teaspoon kosher salt

  7. 1 cup butter milk, shaken

  8. 1/2 cup vegetable oil

  9. 2 extra-large eggs, at room temperature

  10. 1 teaspoon pure vanilla extract

  11. 1 cup freshly brewed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350*F. Butter 2 8" round cake pans. Line with parchment paper, then butter and plour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attatchment and mix on low speed, slowly add the we ingredients to the dry. With mixer on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or off set spatula, spread the top with frosting. Place the second layer on top, round side up, and spread the frosting evenly on the top and sides of the cake.


Send feedback