Coffee Cake with Coffee Buttercream

Preheat the oven to 350°F. Prepare three 8-inch cake pans by spraying the sides with a cooking spray (Baker’s Joy is my favorite) and a wax paper circle fitted to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.

Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, salt, and espresso powder into a bowl and whisk to combine. Set aside. Combine the whole milk and coffee in a small container and set aside.

In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it’s light and fluffy. Add in white and brown sugars and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.

With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the coffee and whole milk mixture and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. Batter will be slightly thick, but pourable.

Pour the batter evenly in the three 8-inch pans. Then bake for 35 to 40 minutes or until toothpick comes out clean! Cool the pans on a wire rack for five minutes then let cool completely for an hour or two.