Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 tsp vanilla extract
1 cup hot coffee
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. In a large bowl, sift flour, cocoa, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Whisk until combined.
4. Slowly pour in hot coffee while whisking until batter is smooth.
5. Divide batter evenly between pans and bake for 30–35 minutes.
6. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
Notes
Use Dutch-processed cocoa for smoother flavor.
Batter will be thin—this is normal and ensures moist texture.
Store cake covered at room temp for 3 days or freeze layers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg