Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup freshly brewed strong coffee (cooled)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, vegetable oil, and vanilla extract. Gradually mix into dry ingredients.
- Stir in cooled coffee until batter is smooth (do not overmix).
- Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- For a stronger coffee flavor, add 1 tsp espresso powder to the dry ingredients.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Frost with chocolate ganache or coffee buttercream for extra decadence.
- To make gluten-free, substitute with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 28g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg