Coffee is to chocolate as salt is to beef. You're not making a coffee-flavored cake. It just makes the chocolate POP. If you've never tried adding coffee to your chocolate cake recipe, take this recipe out for a spin.

Makes one 2-layer, 9-inch round cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks (1 cup) butter
  • ½ cup brewed coffee
  • ⅓ cup unsweetened natural cocoa powder
  • 3 extra-large eggs
  • ½ cup buttermilk
  • 2 teaspoons pure vanilla extract
  • Frosting of your choice (I shared my Swiss Buttercream last month on here!)
  1. Preheat the oven to 350˚F and grease and flour two 9-inch round cake pans.
  2. In a big bowl, mix the flour, sugar, baking soda, and salt.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and ½ cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
  4. In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
  5. Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
  6. Frost with the frosting of your choice... like that Swiss Buttercream!