Coffee Layer Cake

This recipe is perfect for any coffee lover. It pairs really well with my coffee whipped cream recipe and my vanilla espresso buttercream recipe. I fill the inside of the cake with the whipped cream and cover the outside of the cake with the buttercream. I topped the cake with a little bit of a chocolate ganache drip and some buttercream flowers.

Ingredients

• 200g cake flour

• 1/2 tbsp baking powder

• 3/8 tsp baking soda

• 3/4 tsp salt

• 1 1/2 tsp instant espresso powder

• 1/2 cup unsalted butter, room temp

• 150g white sugar

• 47g light brown sugar

• 3 eggs

• 1/4 cup buttermilk

• 3/4 tbsp vanilla extract

• 1/4 cup milk, room temp

• 1/4 cup strong coffee, room temp

Instructions:

1. Preheat oven to 350 degrees. Grease three 4 inch cake pans and line with parchment paper. Set aside.

2. Measure out cake flour into a large mixing bowl. Add baking powder, baking soda, salt and espresso powder. Whisk until combined. Set aside.

3. In a separate glass, mix the coffee and milk. Set aside.

4. In a stand mixer, cream the butter for about a minute. Add white sugar and cream on high for another minute. Add brown sugar and cream again until combined.

5. Add eggs one at a time, scraping down the bowl as needed.

6. Add vanilla and buttermilk and mix.

7. Add dry ingredients into wet ingredients and mix until just combined. Do not over mix.

8. Pour batter into the three 4 inch cake pans (about 2.3 full) and bake until a toothpick comes out clean from the center (about 25-30 min).

9. Once done, remove the cakes from the oven and let them cool for a few minutes before removing and transferring them to a cooling rack.

10. Pair this cake with my coffee whipped cream frosting and my vanilla espresso buttercream frosting.

Thanks for reading! If you try this recipe out, please comment below!