Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Stir boiling water with instant coffee granules and pour into the batter, mixing until smooth.
- Divide the batter evenly among the three prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy, then gradually add powdered sugar and cocoa powder.
- Mix in vanilla and cooled coffee until fluffy.
- Assemble by stacking the cake layers with frosting in between, applying a crumb coat, then a final layer of frosting.
- Garnish with chocolate shavings before serving.
Nutrition
Calories: 450kcalCarbohydrates: 58gProtein: 5gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 74mgSodium: 234mgPotassium: 209mgFiber: 3gSugar: 36gVitamin A: 570IUCalcium: 48mgIron: 2mg
Notes
This cake is perfect for celebrations, from birthdays to anniversaries. For a gluten-free version, use a gluten-free baking blend. Feel free to experiment by adding chocolate chips or salted caramel between layers. Store at room temperature covered for best results; refrigerate if necessary, bringing back to room temperature before serving. Make sure to allow the cake to cool completely before frosting for the best results. Enjoy!
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