1 3/4 cups all-purpose flour
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups white sugar
1 cup freshly brewed hot coffee (I use decaf)
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans (2-4 of the 8 inch round cake pans) and bake for 25 to 40 minutes (depending on how many layers u prefer) at 350, until a toothpick comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Here is the frosting:
(WAIT: This frosting makes a TON of frosting. I usually make this batch in order to decorate a two-four tier cake so u might want to cut this recipe in half!)
2 cups unsalted butter (4 sticks) at room temp.
7 1/2 cups powdered sugar (or one 2lb bag)
1 cup good quality cocoa powder
1 teaspoon table salt
1 tablespoon vanilla extract
1/2 cup whole milk or heavy cream
Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.
While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (Sift if u can)
With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.
With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.
Frosting will appear very light, but it will darken as it sets. So yum!!