Ingredients
Scale
- 1 ¾ cups all purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee
- 1 cup buttermilk
- A ½ cup of vegetable oil
- 1 teaspoon vanilla extract
- Frosting-2 (8 ounces) packages cream cheese (softened)½ cup butter (softened)
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease two 9” round baking pans (or one 9×13” baking pan.
- In a large bowl combine flour, cocoa, sugar, baking powder, baking soda, and salt.
- Make a well in the center of the flour mixture. Into the well add eggs, coffee, buttermilk, vegetable oil, and vanilla extract. Beat for 2 minutes on medium speed or until well combined.
- Pour batter into baking pans (if using two 9” round baking pans evenly divide the batter between the two).
- Place into the oven and bake at 350 degrees for 30-40 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for 10 minutes. After 10 minutes remove from the baking pans and finish cooling on a wire rack.
- While the cake is cooling, to make the cream cheese frosting- In a medium bowl cream the cream cheese and butter until creamy.
- Mix in vanilla extract and then beat in the confectioner’s sugar, a little at a time until you have reached your desired spreading consistency.
- Fill and frost the cake with the cream cheese frosting.