Ingredients

1 ¾ cup all-purpose flour

¾ cup cocoa powder (dutch processed)

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 ½ cups buttermilk

1 tsp espresso powder (found in the baking aisle)

1 tsp vanilla extract

¾ cup vegetable oil

2 cups sugar

3 large eggs

1 ½ cups butter (softened)

5 cups powdered sugar (more or less depending on consistency)

¾ cup cocoa powder (dutch processed)

½ tsp salt

2 tsp vanilla extract

⅓ cup heavy cream (or more as needed depending on consistency)

Instructions

Step 1: Preheat the oven to 350 degrees F. Line three 8-inch round cake pans with parchment paper or spray with baking spray and set aside.

Step 2: In a medium bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk together and set aside.

Step 3: In a large measuring cup, mix the buttermilk, espresso powder, and vanilla extract until the espresso powder dissolves. Set aside.

Step 4: In a large bowl or stand mixer fitted with a whisk attachment, beat the vegetable oil and sugar together for about 2 minutes until combined. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 5: Alternately add the dry ingredients and buttermilk mixture to the sugar mixture, starting and ending with the dry ingredients. Scrape down the sides of the bowl to ensure everything is well mixed. Divide the batter evenly among the prepared cake pans.

Step 6: Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto cooling racks to cool completely.

Step 7: While the cakes cool, prepare the frosting. In a large bowl or stand mixer, combine the softened butter, powdered sugar, cocoa powder, salt, and vanilla extract.

Step 8: Using the paddle attachment if on a stand mixer, start beating on low speed to combine the frosting ingredients. It will look dry and crumbly at first.

Step 9: Gradually pour in the heavy cream while continuing to beat. Scrape down the bowl sides and beat for an additional 90 seconds until the frosting becomes light and fluffy.

Step 10: Adjust the consistency as needed by adding more heavy cream if too thick, or more powdered sugar if too thin.

Step 11: Once the cakes are completely cool, frost and assemble as desired.

Tips & Variations

For an extra moist cake, substitute half of the vegetable oil with melted butter.

If you don’t have buttermilk, use 1 ½ cups of milk plus 1 ½ tablespoons of lemon juice or vinegar and let it sit for 5 minutes before using.

Add a pinch of instant coffee powder instead of espresso powder for a subtle coffee boost.

Decorate with chocolate shavings or fresh berries for an elegant touch.

FAQs

Can I use regular cocoa powder instead of dutch processed?

Yes, but note that dutch processed cocoa powder is less acidic and gives a smoother, richer flavor. Using regular cocoa powder may slightly change the taste and texture of the cake.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there is wet batter, bake a few minutes longer and test again.