Ingredients

The following ingredients have 12 Servings
  • 3 cups 360g all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup 56g instant espresso powder
  • 2 cups 396g sugar
  • ½ cup 98g vegetable oil
  • 1 cup 227g milk, room temperature
  • 1 cup 227g room temperature strong brewed coffee* (see note below)
  • 2 eggs (room temperature)
  • 2 teaspoons vanilla
  • 1 cup 226g unsalted butter, softened
  • 4 cups 454g powdered sugar
  • pinch of salt
  • 1/4 cup 21g cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons 14g instant espresso powder
  • 3 - 4 tablespoons 56g heavy cream, slightly warmed

Instruction

  • Preheat the oven to 350 degrees F. Grease and flour two 8" round cake pans.
  • In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, espresso powder, and sugar together. Stir to combine well.
  • In a separate bowl, add the oil, milk, coffee, eggs, and vanilla. Whisk well until completely combined.
  • Slowly dd the flour mixture to the wet ingredients in three batches, mixing gently between each addition.
  • Evenly distribute the batter between the baking pans and bake for 25 - 30 minutes, or until toothpick comes out clean when inserted in the middle.
  • Allow to cool in the pans for about 20 minutes. Gently run a knife between the cake and pan, then gently remove and allow to cool completely on a wire rack. Cover and chill in the refrigerator for at least an hour, preferably overnight.
  • Beat the soft butter for the icing until creamy. Add in the powdered sugar one cup at a time, mixing well between each addition. Add in the salt, cocoa powder, and vanilla. Stir well.
  • Mix together the espresso and heavy cream together. Slowly drizzle the heavy cream mixture into the frosting until it reaches a creamy texture. Whisk on high speed for one minute.
  • Cut the two cakes in half to make four even layers. Slather the whipped frosting on each layer of the cake and layer the cakes on top of each other. Run an offset spatula on the sides of the cake to smooth the icing on the sides.