mocha cake with espresso buttercream

Ingredients

Cake Layers:

• 2 1/2 cups all-purpose flour

• 1 cup unsweetened cocoa powder

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 2 cups granulated sugar

• 1 cup butter (melted and cooled)

• 1/4 cup vegetable oil

• 3 large eggs

• 2 tsp vanilla extract

• 1 1/2 cups lukewarm coffee

Espresso Buttercream:

• 1 1/4 cups butter at room temperature

• 4 1/2 cups powdered sugar

• 6-10 tbsp heavy cream

• 4 tsp espresso powder

• 1 tsp vanilla extract

• 1/2 tsp salt

Instructions

Cake Layers:

1. Preheat oven to 350F and spray 3 8-inch cake pans with cooking spray.

2. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, combine the sugar, butter, and vegetable oil and whisk to combine. Add in eggs and vanilla and whisk again.

4. Slowly add the wet mixture to the dry mixture, using a rubber spatula to incorporate.

5. Add batter to prepared pans and bake for 26-32 minutes.

6. While the cake layers are baking and cooling, start on the frosting.

Frosting:

1. Place the butter into a mixing bowl and beat with an electric mixer until smooth.

2. Add the powdered sugar, heavy cream, espresso powder, vanilla, and salt. Mix on low until combined.

3. If frosting is too thin, add more powdered sugar. If frosting is too thick, add more heavy cream.

When all is done, layer, frosting, and decorate how you’d like!

Recipe derived from Itsy Bitsy Kitchen.