Coffee Shop Mocha Cake

Preparation Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Cake In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Cake Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix well to combine.

Cake Gradually pour in the hot brewed coffee, mixing until the batter is smooth.

Cake Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cake Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.

Mocha Filling To make the mocha filling, beat the softened butter in a mixing bowl until creamy.

Mocha Filling Add the confectioners' sugar, cocoa powder, brewed coffee, and vanilla extract. Beat until smooth and well combined.

Assembly Once the cakes have cooled, spread the mocha filling evenly on top of one cake layer. Place the second cake layer on top.

Coffee Frosting To make the coffee frosting, beat the softened butter in a separate mixing bowl until creamy.

Coffee Frosting Gradually add the confectioners' sugar, brewed coffee, and vanilla extract. Beat until the frosting is smooth and creamy.

Assembly Frost the top and sides of the cake with the coffee frosting. Use a spatula to create swirls or a smooth finish.

Serving Serve the Coffee Shop Mocha Cake and enjoy!