Coffee-Scented Chocolate Cake with Vanilla Coffee Buttercream


For the coffee-scented cakes:

  • 1¾ cups all-purpose flour
  • 2 cups sugar
  • ¾ cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup freshly brewed hot coffee

For the vanilla coffee frosting:

  • ½ cup solid vegetable shortening
  • ½ cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • 3 tablespoons milk
  • 1 gram instant coffee powder (about one-half of an instant serving)
  1. Preheat your oven to 350°F. Line two cupcake pans with 24 cupcake liners
  2. In one bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt until well-combined.
  3. In the bowl of an electric mixer, combine the buttermilk, oil, eggs, and vanilla, then mix together until just combined. With the mixer still on low speed, add the dry mixture in three parts, allowing each addition to mix in completely. With mixer still on low, add the coffee and stir just to combine.
  4. Pour the batter evenly into your cupcake liners and bake it at 350°F for 25 to 35 minutes, or until a cake tester comes almost clean (it’s the secret to moist chocolate cake). Let the cupcakes cool completely.
  1. In the bowl of an electric mixer, beat together the shortening, butter and vanilla until combined.
  2. Increase the speed to medium and gradually add confectioners’ sugar, one cup at a time, beating well after each addition. Scrape the sides and bottom of bowl as necessary. Add the milk and continue to beat the frosting at medium speed until it’s light and fluffy.

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