Coffee Cake Ingredients • 2½ cups (310g) all-purpose flour • 2 teaspoons baking powder • ½ teaspoon baking soda • ¼ teaspoon salt • ¾ cup (170g) unsalted butter or ¾ cup (180ml) vegetable oil • 1½ cups (300g) granulated sugar • 3 large eggs, room temperature • 2 tablespoons instant coffee granules dissolved in ¼ cup (60ml) hot water • 1 teaspoon vanilla extract • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar) Coffee Buttercream Frosting • 1 cup (230g) unsalted butter, softened • 3½ cups (420g) powdered sugar • 2 tablespoons instant coffee granules dissolved in 1 tablespoon hot water (cool before using) • 1 teaspoon vanilla extract • 2 tablespoons milk or cream (adjust for consistency) Instructions Preheat oven to 170°C (340°F). Grease and line two 8-inch round cake pans. In a bowl, whisk flour, baking powder, baking soda, and salt. In another large bowl, beat butter (or oil) and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and the dissolved coffee mixture. Add the dry ingredients alternately with buttermilk, mixing until smooth and creamy. Divide the batter evenly into the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Beat butter until creamy. Add powdered sugar gradually, then mix in dissolved coffee, vanilla, and milk. Beat on high until light, smooth, and fluffy. Place one cake layer on your board and spread a generous layer of coffee frosting. Add the second layer, cover the top and sides with more frosting, and smooth or swirl as desired. Dust lightly with cocoa powder or top with chocolate shavings for a classy finish. ☕🍫 - @mysticahope