Ingredients

The following ingredients have 24 Servings
  • 1¾ cups all-purpose flour (210 grams)
  • 2 cups granulated sugar (400 grams)
  • ¾ cup unsweetened cocoa powder (63 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (3 grams)
  • 1 cup buttermilk (227 grams, room temperature)
  • ½ cup vegetable oil (100 grams)
  • 2 large eggs (100 grams, room temperature)
  • 1 egg white (35 grams, room temperature)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 1 cup freshly brewed strong hot coffee (227 grams (or 2 teaspoons powdered espresso powder mixed with 1 cup boiling water))
  • White Icing (Click for our favorite recipe)

Instruction

  • Adjust oven rack to middle position and heat oven to 350°F. Spray your chosen baking pan(s) with nonstick baking spray.
  • Sift together flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer. Beat with the paddle attachment, on low speed, just until combined.
  • In a different bowl, combine buttermilk, oil, eggs, and vanilla.
  • Return the mixer to low speed and slowly add the wet ingredients to the dry ingredients. Mix about 15-20 seconds just until ingredients are incorporated.
  • Add the coffee and stir, on low speed, just until combined.
  • Pour the cake batter (it will very thin) into the cake pan(s) and bake until a toothpick inserted in the center comes out clean. Baking time for the 8-inch cake pans is 35-40 minutes, for the Bundt pan 50-55 minutes, and for the 13x9 pan about 35-45 minutes.
  • Top with your favorite icing. (Find our favorite HERE)